The Cake
1 cup all purpose unbleached flour
½ cup whole wheat pastry flour
¾ cup unsweetened cocoa powder, sifted
1½ cups evaporated cane (or your favorite) sugar
1½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
1 egg + 1 yolk
1/3 cup oil (I like safflower or sunflower)
1 teaspoon vanilla extract (or 1 inch of vanilla bean seeds, scraped)
¾ cup buttermilk, yogurt, whey or milk with 1 T sour cream
¾ cup water (or ½ cup water and ¼ cup coffee)
Combine the dry ingredients in a stand up mixer. Mix in the vanilla, water, buttermilk, oil, and eggs to combine (do not over mix).
24 cupcakes: Fill paper-lined cupcake pans full of batter. Bake at 350° for 12 minutes, rotate pans (if needed) and bake another 12 minutes.
8” round layer cake: Pour batter into a greased and floured cake pans. Line bottom of pans with parchment paper. Bake at 350° for about 35 minutes (20 in a convection oven).
13”x9” cake: Pour batter into a greased and floured cake pan. Bake at 350° for about 55 minutes.
and of course...
Chocolate Frosting
1/2 cup (which is 1/4 lb) butter (from Spring Hill - that's the secret to the best frosting), room temp
1 1/2 teaspoons vanilla extract (or 1 1/2 inch of vanilla bean seeds, scraped)
3/4 cup cocoa powder, sifted
2 cups powdered sugar
1/8 teaspoon sea salt
1/4 cup milk (or a mix of coffee and milk), more or less to desired consistency
Blend all ingredients until smooth in a food processor.
1 1/2 teaspoons vanilla extract (or 1 1/2 inch of vanilla bean seeds, scraped)
3/4 cup cocoa powder, sifted
2 cups powdered sugar
1/8 teaspoon sea salt
1/4 cup milk (or a mix of coffee and milk), more or less to desired consistency
Blend all ingredients until smooth in a food processor.
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