•  1 1/4 cups unsweetened cocoá powder
  •  2 1/2 cups áll purpose flour
  •  2 1/2 cups sugár
  •  2 1/2 teáspoons báking sodá
  •  1 1/4 teáspoons báking powder
  •  1 1/4 teáspoons sált
  •  2 lárge eggs plus 1 lárge egg yolk
  •  1 1/4 cups wárm wáter
  •  1 1/4 cups buttermilk
  •  1/2 cup plus 2 táblespoons vegetáble oil
  •  1 1/2 teáspoons pure vánillá extráct


  1. Preheát the oven to 350 degrees, máking sure the báking ráck is in the middle of the oven. Prepáre two round 9-inch cáke páns by cutting out á piece of párchment or wáx páper to line the bottom of the pán. Greáse the páns, pláce the párchment or wáx páper in the bottom of the pán ánd lightly greáse ágáin. Dust the páns with flour (or cocoá powder if you don’t wánt the white dusting on the finished cákes). Set the páns áside.
  2. Using á fine mesh stráiner, sift together the cocoá, flour, sugár, báking sodá, báking powder, ánd sált into á lárge bowl. ádd the eggs, yolk, wárm wáter, buttermilk, oil ánd vánillá. Mix on low speed (with á hándheld mixer or in the bowl of án electric stánd mixer) until smooth, ábout 3 minutes.
  3. Divide the bátter evenly between the prepáred páns. Báke the cákes for ábout 32-35 minutes, until á toothpick inserted into the middle comes out cleán or with moist crumbs. Do not overbáke! Remove the páns from the oven ánd set the páns on á wire ráck to cool for 15 minutes. Gently run á thin knife áround the edges of the páns ánd unmold the cákes, removing the párchment páper liners from the bottom of the cákes. Let them cool completely, top sides ups, on á wire ráck.
  4. Trim the tops of the cáke láyers with á long serráted knife to máke them level.
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