Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

A bit unusual mixing technique assures a perfect cake every time. Frost with 2 1/2 to 3 batches of my semi classic buttercream frosting recipe, #14307, any flavor will do, but we like the milk chocolate best. I like to split the cakes and do two more layers of frosting and/or fill the middle with jam. Adapted from Rose Beranabum's "The Cake Bible"

Ingredients Nutrition

  • 7 large eggs, lightly beaten (350 gms)
  • 5 14 teaspoons pure vanilla extract
  • 1 12 cups sifted Dutch-processed cocoa powder (150 gms)
  • 2 13 cups boiling water (546 gms)
  • 3 12 cups superfine sugar (700 gms)
  • 5 12 cups sifted cake flour (550 grams -- note, the weight of the flour and the cocoa powder will equal the sugar)
  • 8 34 teaspoons baking powder
  • 1 34 teaspoons salt
  • 14 ounces unsalted butter, cut into chunks and softened to a cool room temperature (65 dregrees f., 397 gms)

Directions

  1. Boil water, measure then add cocoa powder.
  2. Whisk until smooth.
  3. Allow to cool to room temperature Preheat oven to 350 degrees.
  4. Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan.
  5. Prepare your magic cake strips if using.
  6. In a medium bowl lightly combine the eggs, 1/4 of the cocoa mixture and vanilla.
  7. Sift the remaining dry ingredients into you mixer bowl and mix on low speed for 30 seconds to blend.
  8. Add the butter and remaining cocoa mixture.
  9. Mix on low speed until the dry ingredients are moistened.
  10. Beat for 90 seconds at medium speed to develop cake structure.
  11. Stop mixer, scrape down the sides.
  12. Add the egg/cocoa/vanilla mixture in 3 batches, beating 20 seconds after each addition.
  13. 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.
  14. Pour the batter in the prepared pans and smooth surface.
  15. Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
  16. (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.
  17. Reinvert cakes so that tops are right side up.
  18. Cool to room temperature and wrap tightly with plastic wrap.

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