Sunday, August 10, 2008

Dark, Dense Chocolate Cake

Makes three 9x2 inch round pans or 24 cupcakes.

  • 3 cups cake flour
  • 1-1/4 cup plus 2 tablespoons dutch processed cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon white vinegar
  • 1 cup all purpose cream
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup butter or margarine
  • 2 cups white sugar
  • 2 extra large eggs
  • 1-1/4 cups room temperature strong coffee
  1. Preheat oven to 350 degrees F. Grease and flour three 9x2 round pans and line with parchment or wax paper.
  2. In a large mixing bowl, sift together flour, cocoa, baking powder and salt. Whisk to incorporate well.
  3. In a liquid measuring cup, mix cream with vinegar and extracts and set aside.
  4. Beat butter until light and fluffy. Add in sugar and beat on medium speed for 2 minutes.
  5. With the mixer on low, add in eggs one at a time.
  6. Stop the mixer and scrape bottom and sides of bowl with a rubber spatula.
  7. Add in dry ingredients alternately with cream mixture, beginning and ending with dry ingredients.
  8. In a thin stream, pour in strong coffee and beat until well combined.
  9. Divide batter evenly between pans and bake for 23-25 minutes. 12 minutes for cupcakes.
  10. Cool completely before removing from pan. Refrigerate before frosting.
  11. Frost with Easy-to-make Bakeshop Frosting.

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