eloisel
Forever Empress E
Chocolate Butter Cake
Ingredients:
vegetable cooking spray -- for greasing
2 3/4 cups cake flour
3/4 cup Dutch-process cocoa powder
2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter -- diced, at room temperature
1 cup milk -- divided
4 large eggs
2 large egg whites
2 teaspoons vanilla extract
Directions:
Preheat the oven to 350°F. Coat 2-8" cake pans lightly with cooking spray.
Sift the flour, cocoa, suar, baking powder, and salt into the bowl of a stand mixer fitted with the whisk attachment on a large mixing bowl. Add the butter and 1/2 cup of the milk. Mix on medium speed until smooth, about 4 minutes, scraping down the bowl with a rubber spatula as needed.
In a separate bowl, blend the eggs, egg whites, the remaining 1/2 cup milk, and the vanilla extract. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the bowl between additions.
Divide the batter evenly between 2 pans. Bake until the layers spring back when touched lightly in the center, 35-40 minutes.
Remove the layers from the oven and cool completely in their pans on wire racks. Release the sides and bottom of the layers from the pans with a narrow metal spatula or a table knife before unmolding and frosting.
serves/makes 12
Ingredients:
vegetable cooking spray -- for greasing
2 3/4 cups cake flour
3/4 cup Dutch-process cocoa powder
2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter -- diced, at room temperature
1 cup milk -- divided
4 large eggs
2 large egg whites
2 teaspoons vanilla extract
Directions:
Preheat the oven to 350°F. Coat 2-8" cake pans lightly with cooking spray.
Sift the flour, cocoa, suar, baking powder, and salt into the bowl of a stand mixer fitted with the whisk attachment on a large mixing bowl. Add the butter and 1/2 cup of the milk. Mix on medium speed until smooth, about 4 minutes, scraping down the bowl with a rubber spatula as needed.
In a separate bowl, blend the eggs, egg whites, the remaining 1/2 cup milk, and the vanilla extract. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the bowl between additions.
Divide the batter evenly between 2 pans. Bake until the layers spring back when touched lightly in the center, 35-40 minutes.
Remove the layers from the oven and cool completely in their pans on wire racks. Release the sides and bottom of the layers from the pans with a narrow metal spatula or a table knife before unmolding and frosting.
serves/makes 12
