Twelve Inch Chocolate Cake π«π
Overview:
Indulge in the decadence of this Twelve Inch Chocolate Cake, a delightful treat that promises perfection with its unique mixing technique. Adapted from Rose Beranabum’s “The Cake Bible,” this recipe ensures a moist and flavorful cake every time. Frost it with your favorite buttercream frosting and customize it with additional layers or fillings to elevate its deliciousness!
- Preparation Time: 25 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour and 10 minutes
- Servings: 24
- Yield: 1 12-inch 2 layer cake
Ingredients:
- 7 eggs
- 5 1/4 tsp pure vanilla extract
- 1 1/2 cups boiling water
- 2 1/3 cups cake flour
- 3 1/2 tsp baking powder
- 5 1/2 tbsp unsweetened cocoa powder
- 8 3/4 tbsp unsalted butter
- 1 3/4 tsp salt
- 14 tbsp granulated sugar
Instructions:
| Step | Description |
|---|---|
| 1 | Boil water, measure, then add cocoa powder. Whisk until smooth. Allow to cool to room temperature. Preheat oven to 350Β°F. |
| 2 | Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper, grease bottom, and flour entire pan. Prepare your magic cake strips if using. |
| 3 | In a medium bowl, lightly combine the eggs, 1/4 of the cocoa mixture, and vanilla. |
| 4 | Sift the remaining dry ingredients into your mixer bowl and mix on low speed for 30 seconds to blend. |
| 5 | Add the butter and remaining cocoa mixture. Mix on low speed until the dry ingredients are moistened. |
| 6 | Beat for 90 seconds at medium speed to develop cake structure. Stop mixer, scrape down the sides. |
| 7 | Add the egg/cocoa/vanilla mixture in 3 batches, beating 20 seconds after each addition. Be sure to scrape the sides and bottom before making the final egg addition. Stop mixer, scrape down the sides, and give it a final mix by hand. |
| 8 | Pour the batter into the prepared pans and smooth the surface. |
| 9 | Bake for 40 to 50 minutes or until a toothpick inserted in the cake comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of pans after taking them out of the oven. |
| 10 | Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack. Re-invert cakes so that tops are right side up. |
| 11 | Cool to room temperature and wrap tightly with plastic wrap. |
Serving Suggestions:
- Frost with 2 1/2 to 3 batches of your favorite semi-classic buttercream frosting, such as milk chocolate for a rich flavor.
- For added indulgence, split the cakes and add two more layers of frosting or fill the middle with jam.
Nutritional Information (per serving):
- Calories: 382.4
- Fat: 15.9g
- Saturated Fat: 9.4g
- Cholesterol: 97.2mg
- Sodium: 326.5mg
- Carbohydrates: 57.2g
- Fiber: 2.3g
- Sugar: 29.6g
- Protein: 5.6g
Enjoy the rich, chocolatey goodness of this Twelve Inch Chocolate Cake, perfect for any occasion or celebration!
