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Wednesday, January 31, 2018

Chocolate Cake Heaven

Chocolate cake heaven.



You need to know...
*"Chocolate Cake 6" is written for a 3 layer 6 inch around cake.
*"Chocolate Cake 8" is written for a 3 layer 8 inch around cake.
*These recipes are slightly edited from my previous chocolate cake recipe. That recipe is still delicious and amazing, but these are the amounts that I use most often. I've also switched up the oil and cocoa powder for refined coconut oil and cacao. The refined coconut oil has a cleaner taste that the vegetable oil I used to use, and the cacao packs a chocolate punch that I adore.
*These recipes are only written by weight. I don't mean to be frustrating if you prefer volume measurements. I bake by weight, and I really wanted to share these, and I didn't want to let the time of converting and testing in volume to slow me down.
*Side note, if you don't have a scale, please buy one. I was really hesitant to do so, but, once I did, I have never looked back.

CHOCOLATE CAKE 6

Ingredients
280g all-purpose flour
410g sugar
75g unsweetened cacao powder
2 tsp baking powder
1 1/2tsp baking soda
1 1/2tsp salt
1 1/2tsp espresso powder
230g whole milk 
105g naturally refined coconut oil 
2 eggs, large
2 tsp vanilla extract or Frangelico liqueur 
230g boiling water 

Directions
Preheat the oven to 350•F. Coat three 6 inch pans with butter. Line the bottoms with parchment circles. Coat with butter with cacao powder. Knock out the excess. Alternatively, you can use a baking pan spray.

In the bowl of a stand mixer fitted with a whisk attachment, combine the flour, sugar, cacao powder, baking powder, baking soda, salt, and espresso powder.

Add in the milk, oil, eggs, and vanilla extract or liqueur. Whisk to combine, first at a low speed then increase to medium. Whisk at medium for 30 seconds-1 minute. Scrape down the sides and bottom of the bowl.

Add in the boiling water and whisk for 30 more seconds. Whisk on the highest speed you can without making a giant mess. You want to put some air in to the batter. Scrape down the sides and bottom of the bowl. Mix 10 seconds more.

Divide the batter between the three prepared pans. Bake until the cake is just starting to pull away from the sides of the pan. It should spring back when gently poked, ~35 minutes. Tester will come out with only a few crumbs clinging when done. 


Cool in pans on wire rack for 5 minutes before turning out. Cool completely before leveling and frosting. 


CHOCOLATE CAKE 8

Ingredients 
420g all-purpose flour
615g sugar
112g unsweetened cacao powder
1 tbsp baking powder
2 1/4 tsp baking soda
2 1/4 tsp salt
2 1/4 tsp espresso powder
345g whole milk 
157g naturally refined coconut oil 
3 eggs, large
1 tbsp vanilla extract or Frangelico liqueur 
345g boiling water 

Directions
Preheat the oven to 350•F. Coat three 8 inch pans with butter. Line the bottoms with parchment circles. Coat with butter with cacao powder. Knock out the excess. Alternatively, you can use a baking pan spray.

In the bowl of a stand mixer fitted with a whisk attachment, combine the flour, sugar, cacao powder, baking powder, baking soda, salt, and espresso powder.

Add in the milk, oil, eggs, and vanilla extract or liqueur. Whisk to combine, first at a low speed then increase to medium. Whisk at medium for 30 seconds-1 minute. Scrape down the sides and bottom of the bowl.

Add in the boiling water and whisk for 30 more seconds. Whisk on the highest speed you can without making a giant mess. You want to put some air in to the batter. Scrape down the sides and bottom of the bowl. Mix 10 seconds more.

Divide the batter between the three prepared pans. Bake until the cake is just starting to pull away from the sides of the pan. It should spring back when gently poked, ~35 minutes. Tester will come out with only a few crumbs clinging when done. 

Cool in pans on wire rack for 5 minutes before turning out. Cool completely before leveling and frosting. 

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