When you want your cake and it eat too nothing sings as sweetly as a good slice of homemade cake. I like mine light and soft and preferably with buttercream. A dense cake is a capital crime!
COCOA CAKE
Cake:
4-5 drops of oil
4 Tbsp cake flour, sifted
1/2 tsp baking powder
1/2 tsp baking powder
1/2 cup unsweetened cocoa, sifted
8 egg yolks
8 Tbsp sugar
8 egg whites
1/4 tsp cream of tartar
Cocoa Buttercream:
1 cup of unsalted butter, softened
2-1/2 cups icing sugar, sifted
1/3 cup whipping cream
1/3 cup cocoa, sifted
• Preheat the oven to 350F.
• Very lightly oil the bottom of two round spring form cake pans.
• Oiling the bottoms will keep the parchment paper in place.
• Cut two circles from parchment paper for the cake pans.
• Line the bottom of the cake pans with the parchment circles.
• Make sure no oil gets on the sides.
• Sift the cake flour, baking powder and the cocoa into a medium sized bowl and set it aside.
• Beat the egg yolks and sugar for 5 minutes.
• Stir the flour mixture into the yolk mix with a wooden spoon.
• With clean beaters beat the egg whites until soft peaks form.
• Add 1/4 tsp cream of tartar.
• Gradually fold the egg whites into the yolk mixture.
• Divide the batter between the prepared cake pans.
• Gently smooth out the top.
• Bake the cakes at 350F until the middle springs back.
• Remove cake pans from the oven.
• Gently cut along the edge and open up the springs.
• Gently remove cakes from the bottom of the cake pan and place on a wire rack to cool.
• While cakes cool, prepare the cocoa buttercream.
• Beat the butter with an electric beater until fluffy.
• Add the sifted icing sugar.
• Using a wooden spoon, combine the butter and the icing sugar.
• Then beat with an electric beater for 3 minutes.
• Add the whipping cream and beat for 2 more minutes.
• Using a wooden spoon stir the sifted cocoa into the cream.
• Then beat with an electric beater until well combined.
• When the cakes have cooled somewhat, gently pull off the parchment paper.
• Let cakes cool completely.
• Place the first layer on your board, and spread with a generous layer of cocoa buttercream.
• Top with the other cake and cover the top and the side with buttercream.
