Versatile Chocolate Cake - Everyday Food |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I got this recipe from this month's Everyday Food magazine (May 2009). I am posting it so that I don't lose it! There are three variations - Lemon, Chocolate, and Vanilla. You can also search for Whipped Frosting - Everyday Food to find the frosting that compliments these cakes. Enjoy! Ingredients:
1 cup unsalted butter, room temperature |
2 cups all-purpose flour |
1/2 cup unsweetened cocoa powder |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon salt |
1 1/2 cups sugar |
2 large eggs |
3 large egg yolks |
2 teaspoons pure vanilla extract |
1 cup low-fat buttermilk |
Directions:
1. Preheat oven to 350 degrees. Butter and flour two 8x2 inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
2. In a large bowl, using an electric mixer, beat butter and sugar untill light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just untill combined.
3. Divide batter betweenpans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
4. Place one cake, bottom side up, on a cake stand. Tuck strips of parchmen paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cak. Frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours).
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