Baked goods: Chocolate cake (for colleague’s birthday)

Standard

I have posted this recipe before earlier in this blog; this time I did make it in the traditional way (as a cake). A colleague was having a birthday, so I went ahead and baked. I asked her last week if she had any special requests (she registered none)… so here it is.

CHOCOLATE CAKE
Preheat oven to 300F (about 150C).

Ingredients:
CAKE:
½ cup unsweetened cocoa
¾ cup boiling water (or freshly brewed coffee or espresso, hot)
1 cup sour cream
½ teaspoon baking soda
2 cup sifted cake flour
½ cup butter
2 cups sugar
3 egg whites
1 ½ teaspoons vanilla

FROSTING:
6 Tablespoons softened butter
¾ cup unsweetened cocoa
2/3 cup powdered sugar
Tiny amount of milk or coffee to achieve spreadable, desired consistency

Grease and flour two nine-inch or three eight-inch round cake pans.

In a small bowl mix cocoa and boiling water (or coffee) to make a chocolate paste. In another small bowl, mix sour cream and baking soda together to dissolve soda. Mix the cocoa mixture and sour cream mixture together after the cocoa mixture has cooled.

In a large bowl, cream the butter and sugar together until light and fluffy. Alternately add the sifted flour and the sour cream-cocoa liquid to the butter and sugar mixture. Beat until fluffy. Set aside.

In another bowl, beat the three egg whites until stiff. Fold the beaten egg whites and vanilla into the chocolate cake mix. Divide mixture between (among) the pans. Bake in preheated oven for approx. 50 minutes, checking on the cake every now and then. Cake is done when a toothpick inserted in the middle comes out clean. Remove from oven, let cool in pans for about ten minutes, remove from pans and let cool on baking racks. Once cool, frost as normal and layer.

To make frosting, beat the butter and powdered sugar together, then beat in the cocoa. To achieve desired consistency, add a slight amount of liquid as needed. Add milk for a creamier, milk chocolate frosting. Add coffee for a darker, slightly mocha-flavored frosting.

For cupcakes, line a cupcake pan with cupcake liners and divide the cake batter among the cups. Bake for about 15-20 minutes (check with a toothpick at 12 or 15 minutes to be sure; 20 minutes could be too long.)