by Dolors SAUMELL » Sun Jun 11, 2017 5:05 pm
Chocolate récipe
Ingredients
1 3/4 cups all-purpose flour, plus more for pans
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
1/2 cup vegetable oil
1 cup buttermilk, shaken
1 teaspoon kosher salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup good cocoa powder
2 cups sugar
1 cup freshly brewed hot coffee
Instructions
1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
3, With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.
4. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Chocolate récipe
Ingredients
1 3/4 cups all-purpose flour, plus more for pans
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
1/2 cup vegetable oil
1 cup buttermilk, shaken
1 teaspoon kosher salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup good cocoa powder
2 cups sugar
1 cup freshly brewed hot coffee
Instructions
1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
3, With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.
4. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
