Pantry Raider
Pantry RaiderFrom the Deeserved archives · pantryraider.appChocolate Cake (in metric)
Ingredients
- 265 g flour - 2 c 2 tbsp
- 220 g cacao powder - 2 c
- 5 g salt - 1 tsp
- 5 g baking powder - 1 tsp
- 5 g baking soda - 1 tsp
- 600 g sugar - [?] cups
- 5 eggs
- 30 cl buttermilk - 1 cup [?]
- 15 mL vanilla - 1 tbsp [?]
- 35 cl hot water - 1 cup
- 50 g melted butter - 1/2 stick [?]
Buttercream icing
- 400 g sugar - [?]
- 170 g egg whites - 6
- 225 g butter, room temp, cubed - (2 sticks)
- 1 pinch salt
Steps
- Mix dry ingredients in [?]
- Whisk eggs, vanilla & buttermilk in separate bowl
- Add wet ingredients to dry
- Add water [?]
- Add butter, mix again [?]
- Pour batter evenly into 22 cm round pans x3 ~8" [?]
- Bake @ 180°C / 350°F [?]
- Approx 20 min or until toothpick comes clean [?]
- Let layer cool completely on rack.
Icing
- Whisk egg whites + sugar in double boiler till sugar dissolved and temp reaches 140°F [?]
- Add butter [?]
- Add salt
- Beat till combined; let cool [?]
Notes
- * Use icing to bind layers to create 3 layer cake
- * Pour/spread remaining icing over layered cake [?]
- * Use wooden long toothpicks to anchor layers together if needed
- Store wrapped with saran wrap or airtight container in fridge [?]
- * If too runny I'll add 10x sugar 1/2 c. at a time, to thicken (margin note next to icing ingredients)
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