Chocolate Layer Cake W/caramel GanacheFrom shandy 6 years ago
- 1/2 cup plus 1 Tablespoon unsweetened cocoa powder shopping list
- 1/2 c. boiling water shopping list
- 2 large eggs, at room temperature shopping list
- 3 Tablespoons water shopping list
- 1 1/2 t. vanilla extract shopping list
- 1 1/2 cups plus 1 Tablespoon cake flour, sifted into the cup and leveled off (you can also use bleached all-purpose flour) shopping list
- 1 cup superfine sugar shopping list
- 2 t. baking powder shopping list
- 1/2 t. salt shopping list
- 8 T. (1 stick) unsalted butter at room temperature shopping list
- 2 T. canola or safflower oil, at room temperature shopping list
How to make it
- Equipment: One 9 by 2 - inch round cake pan, encircled with a cake strip, bottom coated with shortening, topped with a parchment round, then coated with baking spray with flour.
- Preheat the oven20 minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350 degrees F.
- MIX the cocoa and water. In a medium bowl, whisk the cocoa and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 minutes.
- MIX the remaining liquid ingredients. In another bow, whisk the eggs, the 3 tablespoons of water, and the vanilla just until lightly combined.
- MAKE the batter. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter, oil, and cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.
- Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
- BAKE the cake. Bake for 30 to 40 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
- COOL and unmold the cake. Let the cake cool in the pan on a wire rack for 10 minutes. Run a small spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with non stick cooking spray. To prevent splitting, re invert the cake so that the top side is up. Cool completely.
The Cookshandy Port Orchard, WA
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