Perfect Chocolate Butter Cake

"Eating this cake is like having a chocolate bar in cake form. Melts in your mouth and explodes with a full, rich, chocolate flavor. An unusual mixing method assures success every time. Frost with 1.5 - 2 recipes of my semi-classic butter cream. We like white chocolate flavor, but milk chocolate works well too. Fill the center with raspberry jam for a special surprise. Adapted from Rose Beranbaum's "The Cake Bible"."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
11
Yields:
1 cake
Serves:
12-16
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ingredients

  • 4 large eggs, lightly beaten
  • 1 tablespoon pure vanilla extract
  • 34 cup sifted Dutch-processed cocoa powder, plus
  • 2 tablespoons sifted Dutch-processed cocoa powder (84 gms)
  • 1 13 cups boiling water
  • 2 cups superfine sugar
  • 3 cups sifted cake flour, plus
  • 2 tablespoons sifted cake flour (316 grams, note, the weight of the flour and the cocoa powder will equal the sugar)
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 8 ounces unsalted butter, cut into chunks and softened to a cool room temperature (65 degrees F)
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directions

  • Boil water, measure then add cocoa powder.
  • Whisk until smooth.
  • Allow to cool to room temperature Preheat oven to 350 degrees.
  • Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
  • Prepare your magic cake strips if using.
  • In a medium bowl lightly combine the eggs, 1/4 of the cocoa mixture and vanilla.
  • Sift the remaining dry ingredients into you mixer bowl and mix on low speed for 30 seconds to blend.
  • Add the butter and remaining cocoa mixture.
  • Mix on low speed until the dry ingredients are moistened.
  • Beat for 90 seconds at medium speed to develop cake structure.
  • Stop mixer, scrape down the sides.
  • Add the egg/cocoa/vanilla mixture in 3 batches, beating 20 seconds after each addition.
  • Be sure to scrape the sides and bottom before making the final egg addition Stop mixer, scrape down the sides and give it a final mix by hand.
  • Pour the batter in the prepared pans and smooth surface.
  • Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
  • (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
  • Reinvert cakes so that tops are right side up.
  • Cool to room temperature and wrap tightly with plastic wrap.

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Reviews

  1. Oh My, this cake really is good! Full of chocolaty goodness with a moist and tender consistency. I used recipe#55530 for the perfectly paired topping. Thanks for sharing, Steve_G : )
     
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