Dark Chocolate Cake - Powerful Handmade site

Dark Chocolate Cake

Sharing is caring!

Dark Chocolate Cake

C

This extra-tall (three-layer) offering makes a very impressive birthday cake.

At a glance

Prep
Bake
Total
Yield
one 9″ cake, three layers tall

Ingredients

  • 4 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3 cups sugar
  • 1/2 cup + 1 tablespoon Dutch-process cocoa
  • 1 1/2 teaspoons salt
  • 1 tablespoon baking soda
  • 1 tablespoon vanilla extract
  • 2 teaspoons almond extract
  • 3 tablespoons vinegar
  • 1 cup + 2 tablespoons vegetable oil
  • 3 cups cold water

  • 19 ounces King Arthur Unbleached All-Purpose Flour
  • 21 ounces sugar
  • 1 5/8 ounces Dutch-process cocoa
  • 1 1/2 teaspoons salt
  • 1 tablespoon baking soda
  • 1/2 ounce vanilla extract
  • 1/4 ounce almond extract
  • 1 1/2 ounces vinegar
  • 7 3/4 ounces vegetable oil
  • 24 ounces cold water

  • 539g King Arthur Unbleached All-Purpose Flour
  • 595g sugar
  • 46g Dutch-process cocoa
  • 1 1/2 teaspoons salt
  • 1 tablespoon baking soda
  • 13g vanilla extract
  • 8g almond extract
  • 43g vinegar
  • 220g vegetable oil
  • 680g cold water

Instructions

  1. Preheat the oven to 350°F. Grease and flour — or line with parchment paper — three 9″ cake pans.
  2. In a large bowl, stir together the flour, sugar, cocoa, salt and baking soda.
  3. In a separate bowl, beat together the vanilla, almond extract, vinegar, vegetable oil and water.
  4. Add the wet ingredients to the dry ingredients, beating until well-combined.
  5. Divide the batter among the pans.
  6. Bake for 35 to 40 minutes, or until cakes test done.
  7. Remove the cakes from the oven, and cool completely before frosting.
  8. Cake layers can be tightly wrapped and frozen for up to 3 months, then thawed and decorated.
Facebook Comments

Other EXCITING Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares