High-Ratio Chocolate Cake

Jordan Michelle Falco

By
@Valencia_Baking

Basic Cakes - Week 4, June 2nd

These recipes are copied directly from the notes of my Basic Cakes class. I’m posting them here on Just a Pinch for my own posterity. Feel free to round the fractional measurments up or down (5/8 is just as good as 1/2)


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Ingredients

3 7/8 oz
cake flour
5/8 oz
cocoa powder
1/2 tsp
salt
1 tsp
baking powder
1/2 tsp
baking soda
2 1/4 oz
emulsified shortening
5 1/8 oz
sugar
2 1/2 oz
milk #1
1 1/2 tsp
vanilla extract
2 oz
milk #2
2 1/2 oz
eggs

Directions Step-By-Step

1
Soft togeather the cake flour, cocoa powder, salt, making powder, and baking soda and add to the mixing bowl.
2
Add the emulsified shortening t the dry ingredients and cream with the paddle for 2 minutes on low speed.
3
Scrape down the bowl and the paddle.
4
Mix for another 2 minutes on low speed.
5
Gradually add the first quantity of milk alternatly with the sugar and mix on low speed for 3 minutes.
6
Scrape down the bowl.
7
Combine the second quantity of milk and the eggs and add in three stages, mixing for a total of 5 minutes on low speed.
8
Deposit 1 lb 3 oz of batter per 8 inch cake pan, which has been sprayed and papered.
9
Bake at 335F in a convection oven for about 30 to 35 minutes.

About this Recipe

Course/Dish: Cakes