high-ratio chocolate cake
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)
prep time
cook time
method
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yield
Ingredients
- 3 7/8 ounces cake flour
- 5/8 ounce cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 1/4 ounces emulsified shortening
- 5 1/8 ounces sugar
- 2 1/2 ounces milk #1
- 1 1/2 teaspoons vanilla extract
- 2 ounces milk #2
- 2 1/2 ounces eggs
How To Make high-ratio chocolate cake
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Step 1Soft togeather the cake flour, cocoa powder, salt, making powder, and baking soda and add to the mixing bowl.
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Step 2Add the emulsified shortening t the dry ingredients and cream with the paddle for 2 minutes on low speed.
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Step 3Scrape down the bowl and the paddle.
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Step 4Mix for another 2 minutes on low speed.
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Step 5Gradually add the first quantity of milk alternatly with the sugar and mix on low speed for 3 minutes.
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Step 6Scrape down the bowl.
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Step 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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Step 8Deposit 1 lb 3 oz of batter per 8 inch cake pan, which has been sprayed and papered.
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Step 9Bake at 335F in a convection oven for about 30 to 35 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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