Over the past year, I’ve received many requests for variations of normally large desserts. I have directed a lot of bakers to our 1pound cake recipes blog post, where I teach you how to turn cake batter into a 1 pound layer cake. But what if you don’t need 4 layers? need 3 layer
Ingredients for Chocolate Cake
Chocolate cake
- Flour: Maida flour works perfectly in this recipe.
- Granulated sugar: Granulated sugar to sweeten the cake.
- Dark cocoa powder: Use regular, but dark cocoa powder adds a deep chocolate flavor and dark chocolate color.
- Baking soda: 1 bit soda help the cake rise.
- Baking powder:2 tea spoon baking powder which help the soft cake layers rise.
- Milk: Room temperature milk. You can also use buttermilk.(optional)
- Eggs: 3 Eggs should also be at room temperature.
- Vegetable oil: 2 tea spoon Vegetable Provides moisture without weighing the cake down.
- Chocolate emulsion extract: Pure chocolate emulsion extract enhances the flavor of the chocolate (believe it or not).
- Espresso powder: Espresso powder also enhances the chocolate flavor. And no, it does not make the cake taste like coffee.
Overview of the Ingredients & Process
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, using a hand mixer or stand mixer.
- Add eggs and vanilla: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until incorporated.
- Alternate flour and milk: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Frost: Once the cakes are completely cooled, frost them with your favorite frosting, such as vanilla buttercream.
- Serve: Slice and serve your delicious vanilla cake! Enjoy!
Cream frosting
To make the frosting, I recommend using a stand mixer fitted with a whisk attachment. If you prefer, you can use a paddle attachment as well. If you do not have a stand mixer, a handheld electric mixer will also work!
If you’re looking to whip a larger quantity of whipped cream, the process is essentially the same as for smaller amounts, but there are a few considerations to keep in mind:
Ingredients:
- Heavy whipping cream
- Optional: Sugar and vanilla extract for flavoring
To whip cream, chill equipment, pour heavy cream into bowl, add sugar, vanilla, beat on low, increase speed. Stop when soft peaks form. Avoid overbeating. Serve immediately or refrigerate. Adjust sweetness. Enjoy creamy delight!
