Twelve Inch Chocolate Cake

"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""
 
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Ready In:
1hr 10mins
Ingredients:
9
Yields:
1 12inch 2 layer cake
Serves:
24
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ingredients

  • 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)
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directions

  • 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.

Questions & Replies

  1. Hi aim baking an 12inch 3 or 4 layer chocolate cake could you pleas give me the exact recipe for that.
     
  2. Could I use boiling milk instead of water and how would this effect the cake?
     
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