Tuesday, May 13, 2008
Fudgy Chocolate Layer Cake
Preheat to 350 degrees
lightly butter 2 9 inch cake pans and line with parchment
Shift onto waxed paper and set aside
1 3/4 cups all purpose flour
3/4 cup and 3 Tblsp unsweetened cocoa powder
1 1/4 tsp baking soda
1/8 tsp salt
Cream until light
3/4 cup unsalted butter, softened
2/3 cup sugar
2/3 cup brown sugar
Add one at time, beating thoroughly after each addition
2 large eggs
2 tsp pure vanilla extract
Lower speed of blender to low and add dry ingredients alternately with 1 1/2 cups buttermilk ending with the dry. Mix until just blended, no longer.
Divide batter between prepared pans and smooth the top.
Bake until the cakes shrink slightly away from the edges and a toothpick inserted in center comes out clean.
cool for 10 minutes then remove from pan to finish cooling.
From: Classic Home Desserts by Richard Sax
Temper: I found this cake a little dense and dry but very rich tasting. There is a possibility that I over mixed it, and shifting things might have helped. Since Indra liked it I will probably try it again (but with a diffrent frosting