chocolate cake (3-layer)的烹饪做法，大厨教你详细做法

- originally for berry chocolate cake, I'm only using the sponge here
- top 3 layers are the sponge from this recipe
- this yields 4 cups of batter; use 4/3 cup for each layer
- ** substitution: I used 0.5 cup brown sugar to sub white sugar, and cake flour to sub all-purpose flour
- written recipe:


Cake
1 ½ oz semi sweet or bittersweet chocolate, chopped
¾ cup hot brewed coffee
1 ½ cup granulated sugar
1 ¼ cups all-purpose flour
¾ cup Dutch process cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup buttermilk
6 Tbsp vegetable oil
1 large egg
1 egg white
1 tsp vanilla extract

用料  

chocolate cake (3-layer)的做法  

1. prep:
   - make buttermilk and let it sit for 5 mins, if using the substitute version
   - have coffee at hand
   - no mixer needed

2. Place the chopped chocolate in a small bowl, cover with the hot coffee and let it set a minute.
   
   Whisk to melt the chocolate and set aside (don’t worry if the mixture doesn’t look smooth).

3. in bowl 1, sift the sugar, flour, cocoa powder, baking soda, baking powder and salt.

4. In a separate bowl (or measuring cup), whisk the buttermilk, oil, egg, egg white and vanilla.

5. Add the buttermilk mixture to the dry ingredients, stirring by hand until smooth.

6. Add the melted chocolate liquid and whisk in.

7. Grease three 8-inch (20 cm) round cake pans. Dust them with flour, tapping out any excess flour and then line the bottom of the pan with parchment paper.
   
   
   Divide the batter between the prepared pans (the batter will be fluid, and will not fill the pans, but the cake rises beautifully)

8. bake at 300F for about 30 minutes, until a skewer inserted in the centre of the cake comes out clean.

9. Allow the cakes to cool on a rack for 30 minutes before removing them from the pans to cool completely.