by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:1hour 40minutes Cook Time:1hour Total Time:2hours 40minutes Calories: 480kcal Author: Anne Carter
Mixing Bowl Whisk Measuring Cups Spatula Cake Pans Cooling Rack
½ cup unsweetened Dutch-process cocoa powder 2 tablespoons boiling water 2 ounces unsweetened chocolate chopped ¾ cup milk 1 cup 2 sticks unsalted butter, softened slightly 2 cups sugar
4 large eggs separated 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt
1. Preheat oven to 375°F. Butter and lightly flour two 8-inch round cake pans. 2. Make cake paste: Mix cocoa with boiling water until smooth. 3. Melt chocolate with milk on medium heat, stirring until smooth. Combine with cocoa paste and cool.
4. Cream butter and sugar. Add egg yolks and vanilla, then slowly add chocolate mixture. Mix in dry ingredients. 5. Whisk egg whites until soft peaks form, then fold gently into batter. 6. Divide batter between pans and bake for 35-45 minutes. Cool cakes for 15 minutes, then remove from pans.