Chocolate Cake

Our families chocolate cake recipe. We mainly make cakes just for birthdays so we tend to go all in with multiple layers and ornamentation, but you can make this as simple as you like.

Yields12 Servings

Ingredients

Dry Ingredients
 2 cups Pastry Flour
 1 cup Sugar
 ¾ cup Cocoa powder
 2 tsp Baking Powder
 1 tsp Baking Soda
 ½ tsp Salt (1 tsp if using oil or unsalted butter)
Wet Ingredients
 1 cup Melted Butter or Oil
 1 cup Milk (- 1 Tablespoon)
 2 Eggs (separated)
 2 tsp Vanilla Extract
 1 tbsp Vinegar
Hot Water
 1 cup Water – Boiling

Directions

Preheat and Mix ingredients Separately
1

Pre-heat oven to 350°F.
Mix all dry ingredients together thoroughly.

2

In a separate bowl, mix egg yolks, vinegar, and vanilla. Add remaining wet ingredients (melted butter and milk) except for hot water and mix well.

Whip Egg Whites and Combine
3

Whip egg whites to soft peaks.

4

Mix dry & wet ingredients together briefly. Once lightly mixed, add hot water, then fold in egg whites (if whites have stiffened, stir briefly to ensure they blend well with the batter). Batter should be thin.

Pour into Pans and Bake
5

Pour into 2 – 9″ greased and floured pans & bake @ 350°F, 30 Minutes for cakes, 20 Minutes for cupcakes, or until they test done (208°F internal). Let rest for 10 minutes, then remove from pans and place onto a rack to cool.

Gallery

 

Ingredients

Dry Ingredients
 2 cups Pastry Flour
 1 cup Sugar
 ¾ cup Cocoa powder
 2 tsp Baking Powder
 1 tsp Baking Soda
 ½ tsp Salt (1 tsp if using oil or unsalted butter)
Wet Ingredients
 1 cup Melted Butter or Oil
 1 cup Milk (- 1 Tablespoon)
 2 Eggs (separated)
 2 tsp Vanilla Extract
 1 tbsp Vinegar
Hot Water
 1 cup Water – Boiling

Directions

Preheat and Mix ingredients Separately
1

Pre-heat oven to 350°F.
Mix all dry ingredients together thoroughly.

2

In a separate bowl, mix egg yolks, vinegar, and vanilla. Add remaining wet ingredients (melted butter and milk) except for hot water and mix well.

Whip Egg Whites and Combine
3

Whip egg whites to soft peaks.

4

Mix dry & wet ingredients together briefly. Once lightly mixed, add hot water, then fold in egg whites (if whites have stiffened, stir briefly to ensure they blend well with the batter). Batter should be thin.

Pour into Pans and Bake
5

Pour into 2 – 9″ greased and floured pans & bake @ 350°F, 30 Minutes for cakes, 20 Minutes for cupcakes, or until they test done (208°F internal). Let rest for 10 minutes, then remove from pans and place onto a rack to cool.

Chocolate Cake

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