Serious Chocolate Cake, Seriously (boiling water)
This cake recipe is adjusted just a tad from the online Hershey's Chocolate Cake. Hey, the Hershey's people have been doing chocolate since like forever... they know their stuff.
Ingredients:
1-3/4 C sugar
1-3/4 C all purpose flour
3/4 C cocoa - I prefer Dutch process
1-1/2 tea baking powder
1-1/2 tea baking soda
1 tea salt
2 eggs
1 C milk
1/2 C butter, melted
2 tea vanilla (the good stuff. Never settle for anything less than the best)
1 C boiling water
Directions:
Heat oven to 350 degrees - higher altitudes lower by 25 degrees
Grease pans and line bottom with parchment paper
Place dry ingredients into a large bowl and then use a whisk to blend. In a separate bowl place the eggs, milk, oil and vanilla, beat on medium to blend together. Now add the wet ingredients into the dry and mix with hand mixer on medium speed for 2 minutes.
*Stir in boiling water and mix until completely blended (batter will be thin). Scrape down sides and mix again for about 30 seconds. Pour batter into prepared pans.
Bake for 30-35 minutes or until wooden stick inserted into the center comes out perfectly clean. Cool 10 minutes, then remove from pans and place on wire cooling racks until cooled completely.
*Adding the boiling water can get messy. No that's wrong, it WILL get messy. I don't use my KitchenAid for this anymore because its a pain in the fanny to clean afterward. (It also hurts my heart a little to see her get dirty like that). I make this cake in a big old mixing bowl and use a hand mixer. Getting the boiling water to incorporated into the batter is a little challenging and splatter will happen. Everywhere. I've come up with a system to catch as much splatter as possible... I use one of those foam poster boards that has three sections that fold over. I don't know what they are called exactly but you see them at elementary school science fairs. I surround my bowl with one of those while beating. It doesn't catch everything but it will catch most of it.
Ingredients:
1-3/4 C sugar
1-3/4 C all purpose flour
3/4 C cocoa - I prefer Dutch process
1-1/2 tea baking powder
1-1/2 tea baking soda
1 tea salt
2 eggs
1 C milk
1/2 C butter, melted
2 tea vanilla (the good stuff. Never settle for anything less than the best)
1 C boiling water
Directions:
Heat oven to 350 degrees - higher altitudes lower by 25 degrees
Grease pans and line bottom with parchment paper
Place dry ingredients into a large bowl and then use a whisk to blend. In a separate bowl place the eggs, milk, oil and vanilla, beat on medium to blend together. Now add the wet ingredients into the dry and mix with hand mixer on medium speed for 2 minutes.
*Stir in boiling water and mix until completely blended (batter will be thin). Scrape down sides and mix again for about 30 seconds. Pour batter into prepared pans.
Bake for 30-35 minutes or until wooden stick inserted into the center comes out perfectly clean. Cool 10 minutes, then remove from pans and place on wire cooling racks until cooled completely.
*Adding the boiling water can get messy. No that's wrong, it WILL get messy. I don't use my KitchenAid for this anymore because its a pain in the fanny to clean afterward. (It also hurts my heart a little to see her get dirty like that). I make this cake in a big old mixing bowl and use a hand mixer. Getting the boiling water to incorporated into the batter is a little challenging and splatter will happen. Everywhere. I've come up with a system to catch as much splatter as possible... I use one of those foam poster boards that has three sections that fold over. I don't know what they are called exactly but you see them at elementary school science fairs. I surround my bowl with one of those while beating. It doesn't catch everything but it will catch most of it.
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