High-Ratio Chocolate Cake

1
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)

Rating:

★★★★★ 2 votes

Comments:

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

How to Make High-Ratio Chocolate Cake

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.

Printable Recipe Card

About High-Ratio Chocolate Cake

Course/Dish: Cakes




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