Thursday, February 20, 2014

Chocolate Cake

This is 'the buttermilk recipe'. There's a slightly different homemade chocolate cake recipe I usually use with my culinary classes at school. Feel free to try them both and find your favorite!

1½ cups white sugar
1½ cups all-purpose flour
¾ cup unsweetened cocoa powder
¾ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 eggs
¾ cup buttermilk*
3 Tbls oil
1 teaspoons vanilla extract

* If you don't have buttermilk, put 1 tsp vinegar in ¾ cup milk; let sit for 3-5 minutes.

1.    Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans...or line 24 muffin tin cups with paper cupcake liners.
2.    In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, buttermilk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Pour evenly into the prepared pans.
3. Bake 35 minutes (20 minutes for cupcakes), or until the cake tests 'done' with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.