Chocolate Cake by ChefSteps
9" cakes |
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Dust and line 4 cake pans.
Preheat oven to 300F/148C.
Sugar, granulated(!147.6% !) |
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Cake flour (bleached)(!100.0% !) |
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Dutch-process cocoa powder(!31.0% !) |
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Salt(!3.6% !) |
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Baking soda(!3.6% !) |
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Baking powder(!3.6% !) |
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Glycerol monostearate, optional |
Whisk all of the above ingredients together in a large mixing bowl, then sift them into another bowl.
Buttermilk(!81.0% !) |
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Canola oil(!81.0% !) |
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Egg(!35.7% !) |
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Vanilla extract(!6.0% !) |
Combine all of the above ingredients in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed until you get a homogenous, off-white liquid.
With the stand mixer on low, add the dry ingredients to the wet, one large spoonful at a time. Mix only until ingredients are just combined. (Overmixing results in a tougher cake that doesn’t rise properly.)
Water(!81.0% !) |
Bring the water to a boil. To prevent evaporation, take it off the heat as soon as it starts to boil. (An electric kettle works nicely here.) With the mixer running on low, add water in a slow stream. Pouring slowly will increase the temperature of the batter gradually so the eggs won’t cook. The final texture will be like thin brownie batter.
Total(!343 Calories/100g !)(!574%!) |
Divide into prepared pans Bake at 300F/148C for 45 min until cake reaches 205F/96C.
water |
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sugar |
prepare simple syrup and brush on flattened cakes.
Powdered sugar |
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Butter, room temperature |
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Dutch-process cocoa powder |
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Milk |
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Vanilla extract |
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Salt |
In the bowl of a stand mixer set to low, mix all of the above ingredients. Gradually work up to high speed. Once the frosting reaches a consistent color, stop the mixer and use a sturdy spatula to scrape down the sides and bottom. Mix again on high speed, scrape down one more time, and give one final high-speed mix. The finished frosting will be quite stiff, with no lumps.