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This is the best, easiest cake you will make. It makes the perfect adult Birthday Cake. I have made and sold many of these cakes over the years. The cake has a rich chocolate taste and fluffy texture. The layers can be made a day or two in advance of serving with no harm to the texture. It can be frosted and refrigerated a day before serving. I have made this cake with dairy milk as well as alternative milks. Use a high fat cocoa for the best flavor. The Fluffy White Frosting is more complex to make but give it a try. It is popular with the "I love cake but not frosting" folks. It will remind you of soft, creamy marshmallows. You will need an instant read thermometer. For an ultra rich dessert frost and fill with my Chocolate Mocha Frosting or any other buttercream frosting you prefer. If using a buttercream frosting do not make and frost more than one day before serving.
Ingredientes
- 2 cups cake flour (13.6 oz/240 grams)
- 1 3/4 cup (13.6 oz) sugar
- 3/4 tsp. salt
- 3/4 cup vegetable oil
- 1 tsp. baking powder
- 1 cup strong hot coffee
- 2 tsp. baking soda
- 1 cup milk or milk alternative
- 3/4 cup (3 oz/90 gr) unsweetened cocoa
- 2 eggs
- 1 tsp. vanilla
- Fluffy White Frosting
- 2 large egg whites
- 1 cup granulated sugar (7 ounces)
- 1/4 cup water
- 1 Tbsp fresh lemon juice or vinegar
- 1 Tbsp corn syrup
Direcciones
- Preheat oven to 325 degrees.Grease two 8” or 9" cake pans. Line bottoms with parchment paper and grease and flour sides and bottom of pan. Sift together all dry ingredients. I use a large strainer. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla, beat 2 more minutes. Batter will be thin. Pour into prepared pans. Bake at 325 for about 35-40 minutes or until toothpick inserted into center comes out with moist crumbs. Cool pans on rack for 15 minutes then remove cakes from pan onto rack and cool completely. Frost with Fluffy White Frosting
- Fluffy White Frosting
- Combine all ingredients in the bowl of a standing mixer and set over a saucepan filled with 1 inch of simmering water. The bottom of the bowl cannot touch the water. Cook, stirring, until the mixture reaches 160 degrees, 5 to 10 minutes, using an instant read thermometer. Remove the bowl from the heat and transfer to the standing mixer fitted with the whisk. Beat on medium speed until soft peaks form, about 5 minutes. Increase heat to medium-high and continue to beat until the mixture has cooled to room temperature and stiffer peaks form, about 5 more minutes. You should have a bowl filled with billowy white frosting.
- Spread Frosting on cake. Frosted cake can be refrigerated for 1 day before servicing
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 10 servings | |
| Calories 586 | |
| Calories from Fat 162 | 28% |
| Total Fat 18.27g | 23% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.42g | |
| Cholesterol 40mg | 13% |
| Sodium 636mg | 27% |
| Potassium 126mg | 4% |
| Total Carbs 102.66g | 27% |
| Dietary Fiber 0.5g | 2% |
| Sugars 60.66g | 40% |
| Protein 5.37g | 9% |
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