Posts tagged dutch

I’m still experimenting with chocolate cake. This recipe has been my favorite version so far. It’s dense, moist and chocolatey! I have used it to make cupcakes, mini bundt cakes, and a 9” round cake. If you try it in a different pan successfully, please let me know!

1½ sticks soft unsalted butter

2¾ cups granulated sugar

5 eggs

1 TBSP good vanilla

1 cup buttermilk (or sour cream)

2 cups flour

¾ cup Dutch Cocoa*

1/3 cup hot water

½ tsp baking powder (less than 6 months old is best)

1 tsp salt

Preheat oven to 325 F. (For cupcakes 350 F is fine). Prepare your pan (I recommend Wilton cake release for best results). Sift together flour, baking powder, salt, set aside.

Mix hot water and cocoa, set aside.

Cream butter and sugar together well. Add eggs one at a time, mixing well after each addition. Add vanilla and cocoa liquid while mixer is going on low speed, then gradually start adding the flour mixture in small amounts - alternately with the buttermilk (or sour cream) until a creamy batter is formed. Make sure you scrape the sides of the mixing bowl frequently. Pour into prepared pan.

Bake times vary depending on what pan you are using. If using a 9” round or springform pan, it may take an hour or more to bake. Start checking it after 40 minutes. For cupcakes, fill cups 3/4 full as they do not rise as high as boxed cake mixes.

*Dutch-process cocoa is acid neutral. If you use something like Hershey’s cocoa the cake may not rise properly.