Chocolate Cake

Chocolate cake
2 ½ c APF
2 ¼ c sugar
¾ c cocoa
1 ½ tsp baking soda
2 eggs
2 c water
½ c butter
½ c shortening
1 T vanilla
Pre-heat oven.
Cream the butter, shortening and sugar until smooth or well-blended. Add eggs one at a time. Add vanilla.
Mix dry ingredients together. Add alternately dry and liquid ingredients, dry first, dry last.
Bake at 320F until when you insert a toothpick, it comes out clean.
Frosting:
1 can condensed milk

½ can evap
1 c cocoa
1 ½ tsp baking soda
2 T butter
In a saucepan, mix all ingredients together in a low heat.
Mocha Chiffon Cake
6 large eggs plus one additional egg white (30 grams)

2 cups (200 grams) sifted cakeflour
1/4 cup (25 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)
1 1/2 cups (300 grams) granulated white sugar, divided
2 teaspoons (8 grams) baking powder
1/4 teaspoon (1 gram) baking soda
1/2 teaspoon salt
1/2 cup (120 ml) flavorless oil (vegetable, corn, canola, or safflower oil)
3/4 cup (180 ml) freshly brewed coffee or water, at room temperature
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar (optional)
Mocha Filling:
1/2 teaspoon purevanilla extract
1/4 cup (50 grams) whitesugar
2 tablespoons (15 grams) unsweetened cocoa powder
1 teaspoon (2 grams) instant coffee powder
1 cup (240 ml)cold heavy whipping cream (35-40% butterfat content)
Chocolate Glaze:
6 ounces (180 grams) semi sweet chocolate, chopped
4 tablespoons (57 grams) butter, diced
2 tablespoons light corn syrup (liquid glucose or golden syrup)
1 tablespoon liqueur (optional) (I like to use Frangelico or a coffee flavored liqueur)
Or
Mocha Frosting
2 egg whites
1/8 tsp salt
1 T sugar
1 T instant coffee powder
¾ c sugar
1 T instant coffee dissolved in ½ c hot water
12 T (3/4 c) softened butter
Or boiled icing:
½ c egg white
1 tsp cream of tartar
½ c water
2 c sugar
Boil sugar in a saucepan, don’t stir, boil until soft.
Chocolate Chiffon Cake: (layered, 1 plain, 1 marble)

Separate the eggs.
Preheat the oven to 325 degrees F (165 degrees C). You will need a 10 inch (25 cm) two
piece ungreased tube pan.
In a large bowl sift the flour with the cocoa powder, 3/4 cup (150 grams) granulated white sugar, baking
powder, baking soda, and salt.
In a separate bowl whisk together the egg yolks, oil, coffee (or water), and vanilla extract. Make a well in
the center of the flour mixture and add the wet ingredients and whisk until smooth. Scrape down the sides
of the bowl as needed.
In a separate bowl, with the whisk attachment, beat the egg whites and cream of tartar (if using) until soft
peaks form. Gradually beat in the remaining 3/4 cup (150 grams) of sugar and beat until almost stiff peaks
form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter
just until blended (being careful not to deflate the batter).
Pour the batter into the ungreased tube pan and run a metal spatula or knife through the batter to get rid of
any air pockets. Smooth the top and bake in the preheated oven for about 55 to 60 minutes, or until a
wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will
spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and
place on a flat bottom cup (turned upside down) so it is suspended over the counter. Let the cake cool
completely (about 1 1/2 hours). To remove the cake from the pan, run a long metal spatula or knife around
the inside of the tube pan and center core. Invert onto a greased wire rack or cake circle. With a sharp knife
cut the cake in half horizontally. Place the bottom layer on your serving plate and spread with about 3/4 cup
(180 ml) of the cream filling. Gently place the top layer on the filling. Next, pour the chocolate glaze over the
top of the cake letting it flow down the sides. Then with a knife or spatula spread the glaze over the sides of
the cake. Place the rest of the filling in a piping bag and pipe a decorative border around the top of the cake
(I used a Ateco star tip Number 846). I like to refrigerate the cake overnight before serving (this allows time
for the flavors to mingle). The cake can be covered and stored in the refrigerator for about 4 days.
Chocolate Glaze: Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a
saucepan of simmering water. Remove from heat, stir in the liqueur, and let cool slightly.
Mocha Filling: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place
all the ingredients, minus the cream, in the bowl. Stir about 2 tablespoons of the cream into the mixture.
Add the rest of the cold cream and beat just until stiff peaks form.
Red Velvet cake with a twist (Southern)
2 c APF
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 T unsweetened cocoa powder
2 c sugar
1 c vegetable oil
2 eggs
1 c buttermilk
2 tsp vanilla
1-2 oz red coloring
1 tsp white distilled vinegar
½ c coffee
1. Pre heat oven to 325F.

2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa and salt and set aside.
3. In a large bowl, combine the sugar and vegetable oil. Mix in the eggs, buttermilk, vanilla and red food
coloring until combined.
4. Stir in the coffee and white vinegar.
5. Combine the wet ingredients with the dry ingredients a little at a time mixing after each addition, until
combine.
6. Generously grease and flour two round, 9 inch pans with shortening and flour. Pout the batter evenly in each
pan.
7. Bake for 30-40mins in the middle rack or until a toothpick inserted in center comes out clean. Do not
overbake as cake will continue to cook as it cools.
8. Let the pans cool in a cooling rack until the pans are warm to the touch. Slide a knife or offset a spatula
around the inside of the pans.
9. Frost the cake.
Buttermilk frosting:
½ c water, softened
1 (16oz) powdered sugar
1 tsp vanilla extract
4-5 T buttermilk
Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low
speed until blended. Slowly beat in vanilla and 4 T buttermilk. Increase speed to medium and beat until smooth. If
desired, beat in remaining 1 T buttermilk, 1 tsp at a time, until desired consistency is reached.

Chocolate Cake

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Chocolate Cake

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Chocolate cake

1 can condensed milk

In a saucepan, mix all ingredients together in a low heat.

Mocha Chiffon Cake

6 large eggs plus one additional egg white (30 grams)

Chocolate Chiffon Cake: (layered, 1 plain, 1 marble)

Red Velvet cake with a twist (Southern)

1. Pre heat oven to 325F.

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