Chocolate Cake

Name: Chocolate Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 20
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 85 grams semisweet or bittersweet chocolate, chopped; 237 milliliters buttermilk; 237 milliliters unsweetened natural cocoa powder (not Dutch processed); 237 milliliters flat cola; 4 larges egg whites; 3 larges eggs; 473 milliliters all-purpose flour; 1 teaspoons freshly squeezed lemon juice or 1/4 teaspoon cream of tartar; 1 pinch Pinch fine salt; 1 teaspoon fine salt; 237 milliliters sugar; 473 milliliters sugar; 283 grams (2 1/2 sticks) unsalted butter, room temperature, cut into small pieces; 20 servings Unsalted butter, for greasing pan; 2 teaspoons pure vanilla extract; 177 milliliters vegetable oil

Chocolate Cake might be just the dessert you are searching for. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 27g of fat, and a total of 430 calories. This recipe serves 20. Head to the store and pick up vegetable oil, bittersweet chocolate, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

For the cake: Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter and line the bottom of 9- by 13-inch cake pan with parchment paper, overlapping on two sides to create flaps.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Cake Form

Oven

Put the chopped chocolate in a bowl.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Heat the cola just to a simmer over low heat and pour over the chocolate.

Ingredients you will need

Chocolate

Cola

Let stand for 5 minutes; stir until smooth.

Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the sugar and eggs in a separate bowl with an electric mixer on medium speed until slightly thickened and pale, about 3 minutes. Gradually add the buttermilk, oil, vanilla and melted chocolate to the eggs. Beat on low until combined, but not aerated.

Ingredients you will need

Cocoa Powder

Baking Soda

Buttermilk

Chocolate

Vanilla

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Hand Mixer

Whisk

Bowl

Add the flour mixture and continue to beat until just combined. Stir lightly with a rubber spatula to remove any pockets of flour.

Ingredients you will need

All Purpose Flour

Equipment you will use

Spatula

Pour the batter into the prepared pan and bake until the cake springs back lightly when touched and a tester inserted in the center comes out clean, about 40 minutes.

Equipment you will use

Oven

Frying Pan

Cool the cake completely in the pan on a rack. Run a knife around edge of the pan and invert the cake onto the rack. Carefully remove the parchment paper and cool completely. (The cake may be made in advance, tightly wrapped and kept at room temperature for up to 2 days.)

Equipment you will use

Baking Paper

Knife

Frying Pan

For the icing: Bring a few inches of water to a boil in a saucepan that can hold a standing mixer's bowl above the water.

Ingredients you will need

Icing

Water

Equipment you will use

Sauce Pan

Blender

Bowl

Whisk together the sugar, lemon juice, salt and egg whites in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, 1 to 2 minutes.

Ingredients you will need

Lemon Juice

Egg Whites

Sugar

Water

Salt

Equipment you will use

Whisk

Bowl

Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the whites at medium-high speed until they almost hold a stiff peak and are fully cooled, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable. (If the icing separates, just keep beating and it will come back together.)

Ingredients you will need

Butter

Icing

Equipment you will use

Blender

Whisk

Bowl

Frost the cake.

Serve or set aside at room temperature for up to 2 hours before serving, refrigerating if needed. (If cake is refrigerated, bring to room temperature 1 hour before serving.)