KITCHENAID MIXER BLACK FRIDAY 2016 RECIPES

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CHOCOLATE CAKE FROM SCRATCH | MY CAKE SCHOOL



Chocolate Cake from Scratch | My Cake School image

This moist, decadent classic chocolate cake from scratch is the BEST! This cake recipe uses the Reverse Creaming Method of mixing, creating an extra moist cake with a tight crumb and velvety texture.

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 13

I use the reverse creaming method with this recipe
2 cups (400g) granulated sugar
2 3/4 cup (322g) all-purpose flour
1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)
2 teaspoons ((10g) baking soda
1/2 teaspoon (2g) baking powder
1/2 teaspoon (2g) salt
1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes it will still be quite cool when adding to the dry ingredients. If it becomes too soft, just refrigerate a few minutes
1/4 cup (54g) vegetable oil
4 large eggs at room temperature
1cup (220g) milk
1 teaspoon (4g) vanilla extract
1 cup (220) hot coffee, it can be instant or brewed

Steps:

  • Preheat oven to 350 degrees
  • Grease and flour THREE 8 inch cake pans
  • In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
  • Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
  • In a separate bowl whisk the eggs, milk , oil and vanilla until blended.
  • Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
  • Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
  • Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
  • Cool the cakes 10 minutes on a rack and then turn out of the pans.
  • *Yields approx 9 cups of batter.
  • Making cupcakes? Check out our Classic Chocolate Cupcake Recipe (conventional method of mixing for fluffier cupcakes) Holds up well to fondant

CHOCOLATE CAKE FROM SCRATCH | MY CAKE SCHOOL



Chocolate Cake from Scratch | My Cake School image

This moist, decadent classic chocolate cake from scratch is the BEST! This cake recipe uses the Reverse Creaming Method of mixing, creating an extra moist cake with a tight crumb and velvety texture.

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 13

I use the reverse creaming method with this recipe
2 cups (400g) granulated sugar
2 3/4 cup (322g) all-purpose flour
1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)
2 teaspoons ((10g) baking soda
1/2 teaspoon (2g) baking powder
1/2 teaspoon (2g) salt
1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes it will still be quite cool when adding to the dry ingredients. If it becomes too soft, just refrigerate a few minutes
1/4 cup (54g) vegetable oil
4 large eggs at room temperature
1cup (220g) milk
1 teaspoon (4g) vanilla extract
1 cup (220) hot coffee, it can be instant or brewed

Steps:

  • Preheat oven to 350 degrees
  • Grease and flour THREE 8 inch cake pans
  • In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
  • Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
  • In a separate bowl whisk the eggs, milk , oil and vanilla until blended.
  • Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
  • Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
  • Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
  • Cool the cakes 10 minutes on a rack and then turn out of the pans.
  • *Yields approx 9 cups of batter.
  • Making cupcakes? Check out our Classic Chocolate Cupcake Recipe (conventional method of mixing for fluffier cupcakes) Holds up well to fondant

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