A CHOCOLATE CAKE THAT’S GOT IT ALL (REVIEWED)
 

I’m happy to report that the results are in for the chocolate cake in the below post, and it’s a keeper!  It has a rich chocolate flavor and a lighter texture  which is complemented by the satiny, creamy, chocolatey, yummy frosting.  And all the family agreed!  The recipe is below, so if you’re looking for a no frills delicious chocolate cake here it is…

A Chocolate Cake That’s Got It All

Butter, for coating cake pans

2 cups sugar

1 and ¾ cups cake flour

2 tablespoons cornstarch

1 teaspoon baking soda

¾ teaspoon salt

2/3 cup unsweetened cocoa, preferably Dutch process

1 teaspoon instant coffee ( I used instant espresso powder)

¾ cup boiling water

½ cup sour cream

1 teaspoon vanilla extract

4 large egg whites, at room temperature

14 tablespoons (13/4 sticks) unsalted butter, melted, but not hot

Soft and Creamy Double Chocolate Frosting, recipe in above post

2 (8-inch) cake pans

Directions

Adjust oven rack to lower-middle position and heat oven to 350 degrees F.  Generously grease the cake pans with butter and dust with flour.  (I prefer to line the bottom of the pans with buttered parchment as well to prevent any sticking).

Whisk sugar, flour, cornstarch, baking soda and salt in a large bowl; set aside.

Place cocoa and coffee in a medium bowl.  Whisk in ¾ cup boiling water to form a smooth paste.  Stir in sour cream and vanilla and set aside.

With a hand  or electric mixer in  medium bowl, beat egg whites to soft peaks.  Without cleaning the beaters, mix melted butter into dry ingredients until mixture is smooth.  Immediately add cocoa mixture, and beat until batter is smooth, 2-3 minutes.  Carefully fold egg whites into batter until just incorporated.

Divide batter evenly between pans and bake until a skewer inserted into center comes out with wet crumbs, 30-35 minutes.  Remove from oven, and let cakes sit in pans to cool slightly, about 5 minutes.  Invert each cake onto a plate, then onto a cooling rack.  Frost with Chocolate Frosting and serve.

Note: If you like you have the option of splitting each cake to make 4 layers.  If you choose to do this I would suggest making 1 and1/2 times the recipe of the frosting so you have ample to frost the cake.

My other suggestion is all baking runs more smoothly if you have all the ingredients measured and at room temp unless otherwise stated in the recipe (e.g., chilled butter, melted chocolate).

My final suggestion is read and re-read the recipe to make certain the instructions are clear.  Happy baking!