high-ratio chocolate cake
(2 ratings)
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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(2 ratings)
Ingredients For high-ratio chocolate cake
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3 7/8 ozcake flour
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5/8 ozcocoa powder
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1/2 tspsalt
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1 tspbaking powder
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1/2 tspbaking soda
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2 1/4 ozemulsified shortening
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5 1/8 ozsugar
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2 1/2 ozmilk #1
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1 1/2 tspvanilla extract
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2 ozmilk #2
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2 1/2 ozeggs
How To Make high-ratio chocolate cake
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1Soft togeather the cake flour, cocoa powder, salt, making powder, and baking soda and add to the mixing bowl.
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2Add the emulsified shortening t the dry ingredients and cream with the paddle for 2 minutes on low speed.
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3Scrape down the bowl and the paddle.
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4Mix for another 2 minutes on low speed.
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5Gradually add the first quantity of milk alternatly with the sugar and mix on low speed for 3 minutes.
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6Scrape down the bowl.
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7Combine the second quantity of milk and the eggs and add in three stages, mixing for a total of 5 minutes on low speed.
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8Deposit 1 lb 3 oz of batter per 8 inch cake pan, which has been sprayed and papered.
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9Bake at 335F in a convection oven for about 30 to 35 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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