Chocolate Buttermilk Cake

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Makes 2

x 8" Layers

32/9

x 6" layers

or 18

Cupcakes

113 g ( 3/4 cup ) 4 ozs

Semi Sweet Baking Chocolate(!51.8% !)

1/4 cup ( 23 g )

Natural Cocoa Powder(!10.6% !)

1/2 cup ( 120 g )

HOT water(!55.0% !)

12 TBL ( 169 g )

Unsalted Butter *very soft(!77.5% !)

5 ( 250 g )

Whole Eggs(!114.7% !)

1 cup ( 200 g )

Granulated Sugar(!91.7% !)

1 TBL {13 g}

Extract(!6.0% !)

1 cup ( 237 ml {0.0 g} )

Buttermilk(! Missing weight and calories!!)

3/4 cup ( 98 g )

All Purpose Flour(!45.0% !)

1 cup ( 120 g )

Cake Flour(!55.0% !)

7 g ( 1 1/2 tsp )

Baking Soda(!3.2% !)

3 g ( 1/2 tsp )

Salt(!1.4% !)

1116 g ??3840 Calories

Total (Missing weight and calories!) %%(!??344 Calories/100g !)(!??512%!)

Place the bowl of your Kitchen Aid mixer over a double boiler and add the eggs and sugar and mix well to dissolve the sugar and also heat the eggs to about 115F/46C

Once the sugar feels dissolved and the eggs are very warm (not hot) place bowl on the Kitchen Aid mixer with the whip attachment and whip on medium to high speed until ribbon stage.

Approximately 5 minutes.

In the meantime while the eggs are whipping you can sift together the flour, baking soda and the salt and set that aside.

In another bowl add the cocoa powder to the hot water and vanilla and whisk it smooth.

Add the melted chocolate and very soft butter to the cocoa mixture, whisk smooth (it should look like ganache)

At this point your eggs should be ready, and you will add the entire melted chocolate/cocoa powder mixture to the whipped egg mixture, and mix until it is all uniform, just about 30 seconds more on high speed.

Next we begin alternating the dry ingredients with the buttermilk, beginning with the dry ingredients and ending with the dry. (DRY-LIQUID-DRY-LIQUID-DRY)

Mixing just until incorporated and stop to scrape the sides of your bowl from time to time too.

Bake at 350 F/176C UNTIL ITS DONE For the 8" layers it will be about 30-40 minutes, and cupcakes 20-30 minutes

Source

Note

2015-07-16

Used all cake/pastry flour, barely holding together, have to be super careful when cutting.

It may be better to freeze solid then cut.

That said, texture and taste is ok. Not great. Needs more sweetness, has a bit of "cakeiness" to it that makes it hard to swallow. Will try and find chocolate cake without butter, just oil.

Not recommended.
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