Suzanne’s Chocolate Cake

Name: Suzanne’s Chocolate Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 710 milliliters all purpose flour; 2 teaspoons salt; 1 teaspoons baking powder; 2 teaspoons baking soda; 631 milliliters sugar; 237 milliliters 2 Tbsp unsweetened natural cocoa; 237 milliliters 2 Tbsp water; 237 milliliters 2 Tbsp canola oil; 4 extra larges large or /jumbo eggs; 177 milliliters water; 2 teaspoons vanilla; 454 grams box powdered sugar or 454 grams); 177 milliliters cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa); 1 serving A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto); 355 milliliters butter - firm, not cold, not too soft

Suzanne’s Chocolate Cake might be a good recipe to expand your dessert repertoire. This recipe covers 77% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 103g of protein, 347g of fat, and a total of 8563 calories. This recipe serves 12. If you have all purpose flour, tbsp water, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately approximately 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

In a large bowl, vigorously whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil.

Ingredients you will need

Canola Oil

Water

Mix for 1 minute.

Add eggs, 3/4 cup of water, vanilla.

Ingredients you will need

Vanilla

Water

Egg

Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer, or 2 minutes with a Kitchen

Equipment you will use

Hand Mixer

Whisk

Aid mixer.

Equipment you will use

Blender

Pour into three 10" cake pans, bake at 350°F for 25-35 minutes (adjust for convection); test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans.

Equipment you will use

Toothpicks

Oven

Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

This part is a little harder as it is really done to taste.

Put powdered sugar and 3/4 cup cocoa into a food processor. Pulse until blended.

Ingredients you will need

Powdered Sugar

Cocoa Powder

Equipment you will use

Food Processor

Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren't looking for flavor beyond the cocoa and butter). To not put in too much liquid, but if you do, add cocoa or sugar. Taste. When the flavor and consistency is right,

Ingredients you will need

Butter

Cocoa Powder

Sugar

Water

add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the food processor will warm it slightly. Pulse until blended.

Ingredients you will need

Butter

Spread

Sugar

Equipment you will use

Food Processor

Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go.

Ingredients you will need

Frosting

Let sit for an hour before serving.

Equipment

Ingredients

Servings:

710milliliters

all purpose flour 2teaspoons

salt 1teaspoons

baking powder 2teaspoons

baking soda 631milliliters

sugar 237milliliters

2 Tbsp unsweetened natural cocoa 237milliliters

2 Tbsp water 237milliliters

2 Tbsp canola oil 4extra larges

large or /jumbo eggs 177milliliters

water 2teaspoons

vanilla 454grams

box powdered sugar or 454 grams)177milliliters

cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa)1serving

A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto)355milliliters

butter - firm, not cold, not too soft

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Chocolate Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.