Recipe from: Laura Watson
3 oz. fine-quality semisweet chocolate
1 1/2 cups hot water with 1 Tbsp. dark cocoa powder
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened HERSHEY's cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
Gease and flour 2 10" round cake pans. Line bottom with parchment paper. Set oven to 300.
Melt chocolate in hot water, stir until smooth, set aside. Sift together sugar and the rest of the dry ingedients into a separate bowl.
Whip the 3 whole eggs in a mixer until double in volume and lemony colored.
Mix oil, buttermilk and vanilla in a small separate bowl.
Sowly add buttermilk mixture to eggs. Slowly add water/chocolate mixture to eggs. Mix well.
Very slowly add sugar mixture to egg mixture. Medium speed until well blended, scraping sides of bowl.
Divide batter between pans. NOTE: The recipe calls for two 10"pans. If your pans are smaller use less batter. Only fill pans 2/3 full. If overfull the cake will collapse.
Bake one hour at 300 degrees. Smalller pans require less time.
Cool cakes for 10 minutes on rack. Remoze cakes from pans. Cool completely on racks.
Frosting:
1 cup whipping cream
2 T light corn syrup
1 lb quality semi-sweet chocolate, chopped
1/2 stick unsalted butter
Heat cream and corn syrup in a small saucepan over med heat, until bubbles form around sides of pan.
Put Chocolate in a large bowl.
Pour cream mixture over chocolate, stir until smooth. Add butter. Stir until well blended and smooth. Cool to room temp.
Thinly frost layers of the cake.
3 oz. fine-quality semisweet chocolate
1 1/2 cups hot water with 1 Tbsp. dark cocoa powder
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened HERSHEY's cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
Gease and flour 2 10" round cake pans. Line bottom with parchment paper. Set oven to 300.
Melt chocolate in hot water, stir until smooth, set aside. Sift together sugar and the rest of the dry ingedients into a separate bowl.
Whip the 3 whole eggs in a mixer until double in volume and lemony colored.
Mix oil, buttermilk and vanilla in a small separate bowl.
Sowly add buttermilk mixture to eggs. Slowly add water/chocolate mixture to eggs. Mix well.
Very slowly add sugar mixture to egg mixture. Medium speed until well blended, scraping sides of bowl.
Divide batter between pans. NOTE: The recipe calls for two 10"pans. If your pans are smaller use less batter. Only fill pans 2/3 full. If overfull the cake will collapse.
Bake one hour at 300 degrees. Smalller pans require less time.
Cool cakes for 10 minutes on rack. Remoze cakes from pans. Cool completely on racks.
Frosting:
1 cup whipping cream
2 T light corn syrup
1 lb quality semi-sweet chocolate, chopped
1/2 stick unsalted butter
Heat cream and corn syrup in a small saucepan over med heat, until bubbles form around sides of pan.
Put Chocolate in a large bowl.
Pour cream mixture over chocolate, stir until smooth. Add butter. Stir until well blended and smooth. Cool to room temp.
Thinly frost layers of the cake.
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