Chocolate cake (3)
Chocolate cake (3)
Ingredients
- 2 cups (500 ml) pastry flour
- 1 cup (250 ml) cocoa powder
- 2 teaspoons (10 ml) baking powder
- 8 eggs, at room temperature
- 1 teaspoon (5 ml) cream of tartar
- 3 cups (750 ml) sugar
- 1 cup (250 ml) vegetable oil
- 1 cup (250 ml) buttermilk
- 1 tablespoon (15 ml) vanilla extract
- 1/2 cup (125 ml) sugar
- 3/4 cup (180 ml) water
- 1 1/4 cups (310 ml) unsalted butter, softened
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (60 ml) 35% cream
- 5 cups (1.25 litres) icing sugar
- 1 cup (250 ml) cocoa powder
Instructions
- With the rack in the middle position, preheat the oven to 180 ˚C (350 F).
- Line two 23-cm (9-inch) springform pans with parchment paper, butter and flour thoroughly.
- In a bowl, sift together the flour, cocoa powder, and baking powder. Set aside.
- In another bowl, with an electric mixer on high speed, beat the eggs, cream of tartar and sugar until the mixture is light and fluffy and doubles in volume, about 8 minutes. Add the oil, buttermilk and vanilla. Reduce the speed of the electric mixer. Add the dry ingredients, combining quickly.
- Pour into the prepared pans. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Cool on a wire rack. Cut each cake in half horizontally.
Chocolate cake (3)