(All ingredients should be at room temperature)
3 Tbsp plus 1 1/2 tsp unsweetened Dutch-process cocoa
3 Tbsp boiling water
1/2 tsp vanilla
3 large eggs
1 1/4 c sifted cake flour
1/4 c plus 2 Tbsp sugar
1/4 tsp baking powder
1/4 tsp salt
13 Tbsp unsalted butter, softened
- Preheat oven to 350°.
- Prepare an 8x4x2 1/2 inch loaf pan. Grease, flour, line the bottom with parchment paper, then grease and flour again.
- In a medium mixing bowl, whisk together cocoa and water until smooth. Allow to cool to room temperature and lightly whisk in the vanilla and eggs.
- In a large mixing bowl, combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.
- Add the butter and half the chocolate mixture. Mix on low speed until the dry ingredients are moistened.
- Increase to medium speed (high if using a hand mixer) and beat for 1 minute to develop the cake's structure. Scrape down the sides.
- Add the remaining chocolate mixture in two batches, beating for 20 seconds after each addition. Scrape down the sides of the bowl.
- Scrape the batter into the pan and smooth with a spatula.
- Bake for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. Tent loosely with butttered foil after 25 minutes to prevent overbrowning.
- Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides with a small spatula and invert the cake onto a greased wire rack. To keep the bottom from splitting, reinvert so that the top is up. Cool completely, then wrap airtight. Keeps for 3 days at room temperature, 1 week in the refrigerator, 2 months frozen.
Berenbaum, Rose Levy. The Cake Bible. (New York: William Morrow & Company, 1988), 28-29.
| Top |
Except where noted, all material on this site is © 2000 Rebecca J. Stevenson