Ingredients: |
Ingredients: Flour Shop Signature Chocolate Cake
(makes three 6" round cakes for this recipe, plus 12 cupcakes)
(Will also make two 9" rounds or 3 dozen cupcakes)
1 Tablespoon butter
1 1/2 cups unsweetened cocoa powder, plus more for dusting
3 cups all purpose flour
1 Tablespoon baking soda
1 teaspoon Kosher salt
1 1/2 teaspoons baking powder
3 cups granulated sugar
3/4 cups vegetable oil
1 cup regular sour cream
1/2 cup lowfat milk
1 1/2 teaspoons vanilla extract
3 large eggs (use the freshest eggs possible to ensure the best leavening)
1 1/2 cups hot coffee
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Directions: |
Directions:Preheat oven to 350. Use the 1TB butter to grease 3 6" cake pans with straight sides. Line each pan with a round of parchment paper, then butter the paper. Dust inside of pans with some cocoa powder. Set aside.
In the bowl of a standing mixer, add dry ingredients. Stir on low for 1 minute to aerate and combine.
Beat in remaining ingredients one at a time on low. Increase speed to medium and beat until smooth (about 2 minutes).
Fill each pan 2/3 full. Remaining batter can be divided in a lined cupcake pan. Bake cupcake on upper middle-rack for 25-30 minutes. Cakes should be baked for 35-45 minutes, or until a toothpick inserted in center of a cake comes out clean. Remove from oven and cool for 15 minutes.
When pans are cool enough to handle, flip cakes out of pan, then back over to continue cooling on a wire rack. When cakes have reached room temperature, wrap in plastic and refrigerate until ready to use.
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This recipe for Rich Chocolate cake is from