Dark, Dense Chocolate Cake

Makes three 9x2 inch round pans or 24 cupcakes.


Ingredients:

• 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

Procedure:

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.