Cyberia said:I'm currently travelling in the USA (living in Sydney, Australia) and I
want to make a chocolate cake tomorrow - but it has to be one of the
chocolate cakes from Rose Levy Beranbaum's Cake Bible, which I own, but
which, inconveniently, is currently in Sydney.
I don't suppose someone could post a particular chocolate cake recipe
for me? The cake I want (and, sorry, I don't remember the exact name)
is not dissimilar to the Chocolate Bread recipe, however it has a lot
more water in it than the Choc. Bread recipe. It might be what's called
the "Perfect All American Chocolate Butter Cake" in the US edition.
I would be really really grateful!
Regards,
Hanne
Here's the recipe as taken from "The Cake Bible" by Rose Levy
Beranbaum.
1/2 cup + 3 tablespoons Dutched -processed cocoa
1 cup boiling water
3 large eggs
2 1/4 teaspoons vanilla
2 1/4 cups + 2 tablespoons sifted cake flour
1 1/2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup unsalted butter softened
Preheat oven to 350ºF. In medium bowl whisk cocoa and boiling water
until smooth. Cool to room temperature.
In another bowl lightly combine the eggs, 1/4 of the cocoa mixture, and
the vanilla.
In a large mixing bowl combine the remaining dry ingredients and mix on
low speed for 30 seconds to blend. Add the butter and the remaining
cocoa mixture. Mix on low speed until the dry ingredients are
moistened. increase to medium speed ( high speed if using a hand
mixer) and beat for 1 1/2 minutes. Scrape down the sides. Gradually
add the egg mixture in 3 batches, beating for 20 seconds after each
addition. Scrape batter into two 9" cake pans that have been greased,
lined with parchment paper, and then greased and floured again. Bake
25 to 35 minutes or until tops spring back when lightly touched. Let
cakes cool for 10 minutes before removing them from the pans.
