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"
- 7 large eggs, lightly beaten (350 gms)
- 5 1⁄4 teaspoons pure vanilla extract
- 1 1⁄2 cups sifted Dutch-processed cocoa powder (150 gms)
- 2 1⁄3 cups boiling water (546 gms)
- 3 1⁄2 cups superfine sugar (700 gms)
- 5 1⁄2 cups sifted cake flour (550 grams -- note, the weight of the flour and the cocoa powder will equal the sugar)
- 8 3⁄4 teaspoons baking powder
- 1 3⁄4 teaspoons salt
- 14 ounces unsalted butter, cut into chunks and softened to a cool room temperature (65 dregrees f., 397 gms)
- Boil water, measure then add cocoa powder.
- Whisk until smooth.
- Allow to cool to room temperature Preheat oven to 350 degrees.
- Grease two 12-inch x 1 1/2 inch cake pans, 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 40 to 50 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.