Recipe by Steve_G
Eating this cake is like having a chocolate bar in cake form. Melts in your mouth and explodes with a full, rich, chocolate flavor. An unusual mixing method assures success every time. Frost with 1.5 - 2 recipes of my semi-classic butter cream. We like white chocolate flavor, but milk chocolate works well too. Fill the center with raspberry jam for a special surprise. Adapted from Rose Beranbaum's "The Cake Bible".
Top Review by Bev
Oh My, this cake really is good! Full of chocolaty goodness with a moist and tender consistency. I used recipe#55530 for the perfectly paired topping. Thanks for sharing, Steve_G : )
- 4 large eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 3⁄4 cup sifted Dutch-processed cocoa powder, plus
- 2 tablespoons sifted Dutch-processed cocoa powder (84 gms)
- 1 1⁄3 cups boiling water
- 2 cups superfine sugar
- 3 cups sifted cake flour, plus
- 2 tablespoons sifted cake flour (316 grams, note, the weight of the flour and the cocoa powder will equal the sugar)
- 2 tablespoons baking powder
- 1 teaspoon salt
- 8 ounces unsalted butter, cut into chunks and softened to a cool room temperature (65 degrees F)
Directions See How It's Made
- Boil water, measure then add cocoa powder.
- Whisk until smooth.
- Allow to cool to room temperature Preheat oven to 350 degrees.
- Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
- Prepare your magic cake strips if using.
- In a medium bowl lightly combine the eggs, 1/4 of the cocoa mixture and vanilla.
- Sift the remaining dry ingredients into you mixer bowl and mix on low speed for 30 seconds to blend.
- Add the butter and remaining cocoa mixture.
- Mix on low speed until the dry ingredients are moistened.
- Beat for 90 seconds at medium speed to develop cake structure.
- Stop mixer, scrape down the sides.
- Add the egg/cocoa/vanilla mixture in 3 batches, beating 20 seconds after each addition.
- Be sure to scrape the sides and bottom before making the final egg addition Stop mixer, scrape down the sides and give it a final mix by hand.
- Pour the batter in the prepared pans and smooth surface.
- Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
- (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
- Reinvert cakes so that tops are right side up.
- Cool to room temperature and wrap tightly with plastic wrap.