Ultimate Chocolate Cake

So versatile. Use as.a base for the Summer Party Cake, layer with Basic Frosting or turn it into cupcakes.

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Ultimate Chocolate Cake

Yield: Makes 3 8-inch round cake layers

Author: Sweet Bake Shop

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

When I first began taking orders from home and buying baking ingredients, a happy accident occurred-the wrong type of cocoa powder was delivered. I had ordered a natural cocoa powder, which is light in colour and fairly acidic, but instead ended up with Dutch-processed cocoa powder, which is darker and has a neutral ocidity. I altered my recipe slightly to best suit the new cocoa powder, and the result was so delicious, I never looked back. This cake is so versatile and pairs well with almost any frosting or filling. Try it with the Eggless Chocolate Chip Cookie Dough Bake Shop Vanilla Frosting, caramel variation or simply with the Summer Party Cake.

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Ingredients

• Unsalted butter, for greasing pans
• 2½ cups all-purpose flour, plus more for pans
• 2 cups granulated sugar
• 1½ cups Dutch-processed cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ⅓ cup semi-sweet chocolate chips
• 2 cups whole milk, room temperature
• ½ cup sour cream
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 350°F (180"C). Grease and flour three 8-inch round cake pans and line with parchment circles,
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt. Mix on low speed until blended.
3. In a heatproof bowl set over a saucepan of simmering water, melt the chocolate chips, stirring often with a rubber spatula to prevent burning. Remove the bowl from the pan and set aside.
4. In a medium bowl, whisk together the milk, sour cream, vegetable oil, eggs and vanilla. Pour the mixture into the bowl with the dry ingredients, then add the melted chocolate. Mix on low speed until the mixture comes together, then turn up to medium speed and beat for about 30 seconds. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula, then beat again on medium speed for an additional 10 Seconds.
5. Divide the batter evenly among the prepared cake pans and bake for 25 to 30 minutes, until a toothpick inserted in the centre of the cakes comes out clean. Allow the cakes to cool in their pans for 20 minutes before turning them out onto a wire rack. Remove the parchment paper from the bottom of each cake, turn them right side up and leave them to cool completely.
6. Cake layers will keep at cool room temperature, wrapped tighty in plastic wrap, for up to 24 hours.

https://www.anthologyofcrumbs.com/ultimate-chocolate-cake

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Desserts, Baking & Bites, Cakes & Cupcakes