Free Essay

Cake Recipe

In:

Submitted By girrard31
Words 420
Pages 2
CHOCOLATE CAKE
INGREDIENTS

2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water

INSTRUCTIONS

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the cake:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

FROSTING
INGREDIENTS

5 egg whites
1½ cup sugar
2½ sticks unsalted butter at room temp cut into small chunks (284 grams)

INSTRUCTIONS
Important! Make sure you thoroughly clean your whisk attachment, handheld whisk, and mixer bowl to remove all traces of grease/oil.
Place medium saucepan with 1 inch of water onto stove and heat to simmering.
Separate the egg whites into mixer bowl.
Add sugar to egg whites and place mixer bowl over saucepan with simmering water.
Using handheld whisk, stir egg whites constantly to prevent cooking. (rub the egg whites between your fingers and if they are very warm/hot and sugar is dissolved, you're good to go.)
Attach mixing bowl to mixer and begin beating using whisk attachment. Beat egg whites until glossy, stiff peaks form and bowl is cool to the touch. Better to overwhip than underwhip at this stage!
Turn mixer to lowest speed and add the butter once piece at a time, slowly. (Wait about 3 seconds between pieces.)
Continue mixing on lowest speed until meringue and butter have emulsified into a silky smooth buttercream. (Mixture will look soupy and curdled at one point but be patient! It will come together, I promise! This may take 5 minutes or 15 minutes, but it will come together.)
Add flavorings as desired.

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