- baked this as the bottom layer of my wedding cake, but it is not as moist as the 3-layer version
- ingredients are 1/4 of the original recipe
original:
2 ¼ cups (295 g) cake & pastry flour
1 cup (120 g) Dutch process cocoa powder
1 cup (200 g) granulated sugar
1 ½ tsp (4.5 g) baking powder
1 tsp (5 g) baking soda
½ tsp (2.5 g) salt
1 cup (200 g) packed light brown sugar
1 ½ cups (375 mL) buttermilk
½ cup (125 mL) vegetable oil
¼ cup (60 mL) strong coffee
4 large eggs
1 tsp (5 mL) vanilla extract
用料
| cake flour (73.75 g = 1/2 cup + 1 tbsp) | |
| flour | 1/2 cup + 1.5 tsp |
| corn starch | 4 tsp |
| cocoa | 1/4 cup |
| sugar | 1/4 cup |
| baking powder | 3/8 tsp |
| baking soda | 1/4 tsp |
| salt | 1/8 tsp |
| brown sugar | 1/4 cup |
| buttermilk (3/8 cup) | |
| milk | 3/8 cup |
| lemon juice | 3/4 tsp |
| coffee | 1 tbsp |
| veg oil | 2 tbsp |
| egg | 1 |
| vanilla | 1/4 tsp |
4-layer chocolate fudge cake的做法
prep:
- buttermilk and coffee
- hand / stand mixerSift the flour, cocoa, granulated sugar, baking powder, baking soda and salt into a large mixing bowl using electric beaters or into the bowl of a stand mixer fitted with the paddle attachment. Stir in the brown sugar.
In a separate bowl, whisk together the buttermilk, oil, coffee, eggs and vanilla. Add this all at once to the dry mixture and mix first on low speed (using electric beaters, if not using a stand mixer) until blended, then increase the speed to medium and beat for a minute until smooth (the batter will be fluid).
grease pan, dust w/ flour, parchment paper at bottom
bake at 350F for about 30 minutes, until a tester inserted in the centre of the cake comes out clean.
Cool the cakes in the pans for 30 minutes, then turn out to cool completely.
