1 - I was curious to try the above chocolate cake recipe with different flavors, given how excited people get when they eat it - the comments are always about how moist it is. And I daresay I was successful. I am curious to try it on the second day, but it was super fresh when I served it yesterday (I even had to put the cakes in the refrigerator to get them to cool enough to put the frosting on, which was the Whipped Cream Icing, a good pairing. This should be a good base for all sorts of different flavors. I wonder if I could have one recipe where I can just indicate variations.
2 - Reducing the sugar a bit was good, and paired with a sweet icing like the whipped cream icing is also good. Reducing the temperature really helped preventing the high dome, too.
2 3⁄4 2/3 cups flour
2 tsps baking soda
1 tsp baking powder
1⁄2 tsp salt
2 large eggs
2 Tbsps vanilla
2 cups cream (any liquid will do but I like the richness)
1⁄2 cup vegetable oil
2 tsps white vinegar
- Set oven to
350325°F. - Generously grease two 8 inch cake rounds. The batter does tend to stick, so you may elect to cut out some parchment paper circles to lay at the bottom of your pan (grease the pan first, lay the parchment paper over the surface and press to make it stick - this will prevent batter from leaking under the parchment paper. Then grease the surface of the parchment paper).
- In a large mixing bowl combine the flour with the sugar, baking soda, baking powder and salt.
- Add in eggs, vanilla, cream oil and vinegar; mix until blended and smooth. Remember, the batter will be thin. Ta-da, all in one bowl!
- Pour into prepared baking pans.
- Bake for about 35 to 40 minutes or until cake tests done.
- Cool completely before frosting.
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