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Chocolate Cake We'll see! Making 1 9x13 cake, but I'm pretty sure I'll soon want to double this recipe. Combine in bowl:
8 oz starter 12 oz whole milk 8 oz all purpose flour Fold in the bowl until it is warm and very smooth. Cover and let rest in a warm area 2-3 hours until puffy. You can gently stretch and fold during the rest time. It should be puffy and airy. In bosch mixer beat with cake whips (the plastic whip ones): 10 oz sugar 8 oz very soft unsalted butter 1 T vanilla 1 t salt Until very smooth. Beat in: 3 oz cocoa powder Mix in: 1 1/2 t soda Beat in: 2 room temperature eggs, one at a time, beating well after each. Add the starter mixture to the bowl and very gently mix until smooth and thoroughly mixed. It should be puffy and full of air with no streaks of the lighter colored starter mixture. It takes a bit of gentle work to mix thoroughly. Pour into 9x13 pan with parchment on the bottom. Bake 30-40 minutes at bake 350* until cracks form, top is firm and temp is 200*.
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