The Cake Bible by Rose Levy Beranbaum
Use for decorating cakes with fondant. Sturdy cake.
All ingredients should be at room temperature, except boiling water.
Prepare cake pans: (2) 8" or 9" cake pans - grease the whole pan, line bottom with parchment
paper and grease the paper. Flour pans.
1. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk together cocoa and boiling water until smooth. Cool to room
temperature.
3. In another bowl, lightly combine eggs, 1/4 of the cocoa mixture and vanilla.
4. In a large mixing bowl, combine the remaining dry ingredients and mix on low speed for 30
seconds to blend. Add the butter and remaining cocoa mixture. Mix on low speed until the dry
ingredients are moistened.
5. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to
aerate and develop the cake's structure. Scrape down the sides.
6. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to
incorporate the ingredients and strengthen the structure. Scrape down the sides.
7. Scrape the batter into prepared pans and smooth the surface with a spatula. The pans will
be about 1/2 full.
8. Bake 25 -35 minutes or until a tester inserted near the center comes out clean and the cake
springs back when pressed lightly in the center. The cakes should start to shrink from the sides
of the pans only after removal from the oven.
9. Let the cakes cool in the pans on wire racks for 10 minutes. Loosen the sides with a small
metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops
are up and then cool them completely before wrapping them airtight. Finished cakes will be
about 1 1/2" tall.
Store airtight: 2 days room temperature, 5 days refrigerated, 2 months frozen. Texture is most
perfectly moist the same day as baking
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1639 | ||
Calories from Fat: 1639 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 184.3g | 246 % | |
Saturated Fat 116.6g | 583 % | |
Monounsaturated Fat 47.8g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 488mg | 150 % | |
Sodium 27mg | 1 % | |
Potassium 111.1mg | 3 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 1.9g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1639
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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