Chocolate Cake

Ingredientes

1 ½ cups flour

1 cup dutch processed cocoa powder

1 teaspoon salt

1 ½ teaspoons baking soda

½ teaspoon baking powder

1 ½ cups milk

1 tablespoon vanilla

1 tablespoon espresso powder

1 cup butter

1 ½ cups sugar

3 eggs

½ cup mayonnaise or sour cream

Instrucciones

Preheat oven to 325˚F (160˚C).

Grease and line three 8-inch (20 cm) cake tins with parchment paper.

In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.

In a large glass measuring cup, combine the milk, vanilla, and espresso powder. Set aside.

In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

Add the sour cream and beat until the mixture is smooth and creamy.

Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.

Distribute the batter evenly between the 3 prepared cake tins.

Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.

Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.

Notas

Done temp 200-210⁰F