It is unquestionably mine. I have a spectacular formula for vanilla cake, a marble cake formula that I cherish, and a red velvet cake that will take your breath away. Be that as it may, in my book, chocolate cake dependably wins, without a doubt!
This is something I have been importance to share for quite a while. My chocolate cupcake formula is one of the top posts on this site, and perusers are continually inquiring as to whether it very well may be done as a cake as well. So here it is (at long last!): Simply Perfect Chocolate Cake.
I posted the cupcake variant of this chocolate cake years prior. I recollect it took me like three or four attempts (perhaps five!) preceding those cupcakes tasted how I would have preferred. There was a clothing rundown of "musts" in my psyche for that formula. Also, I was not going to rest until I could mark off every single one.
When the eggs are altogether blended in, you can include your fluid fixings. Don't hesitate to utilize Greek yogurt or harsh cream. Both work great! Blend the dairy in, alongside the vanilla, and beat the player on medium speed for about a moment and a half, to circulate air through it and fabricate the cake's structure.
- FOR THE CHOCOLATE CAKE LAYERS
- 1 1/2 cups granulated sugar
- 1 cup all-purpose flour
- 1/2 cup cake flour
- 1 cup cocoa powder unsweetened
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter softened
- 4 eggs large
- 1 cup plain Greek yogurt or sour cream
- 2 teaspoons vanilla extract
- FOR THE COCOA SIMPLE SYRUP (OPTIONAL)
- 1/2 cup granulated sugar
- 1 tablespoon cocoa powder unsweetened
- 1/2 cup water
Instructions
- TO MAKE THE CHOCOLATE CAKE LAYERS:
- Preheat the oven to 325 degrees F.
- Generously mist three 8-inch diameter by 2-inch high cake pans with non-stick spray, and line with circles cut from parchment paper.
- Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.
- Cut the butter into smaller pieces and add it to the dry ingredients.
- Mix on low speed until the mixture resembles damp sand (30 seconds to a minute).
- Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- When all of the eggs are fully incorporated, add the Greek yogurt (or sour cream) and vanilla, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake's structure.
- Divide the batter evenly between the three prepared pans, and bake for 30-40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs.
- Cool completely, then soak with cocoa simple syrup (optional), and fill and frost.
- TO MAKE THE COCOA SIMPLE SYRUP (OPTIONAL):
- Place the sugar and cocoa powder in a small pot and whisk to combine.
- Stir in the water and place over medium heat.
- Cook, stirring occasionally, until all the sugar has dissolved.
- Place one cake layer on a serving platter. Use a pastry brush to soak the cake with the simple syrup before topping with filling. Repeat as you add each layer.
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