This heavenly chocolate cake is our most requested and is the perfect treat for any chocoholic. The secret to making a great chocolate cake is using the best quality cocoa you can find. It really does make a difference.
YIELD: THREE 9-INCH ROUNDS, 1 HALF SHEET (13 x 18 INCHES), 24 CUPCAKES
- All-purpose flour - 2 2/3 cups (12 ounces)
- Unsweetened cocoa powder - 1 cups plus
- 2 taplespoons ( 4 ounces)
- Baking Powder - 2 teaspoons
- Baking Soda - 1 teaspoon
- Salt - 1 teaspoon
- Sour cream - 1 cup (8 ounces)
- Pure vanilla extract -1 teaspoon
- Pure almond extract -1 teaspoon
- Unsalted butter -1 cup (2 sticks; 8 ounces)
- 2 Eggs
- Strong coffee -1 cup (10 ounces)
- Preheat the oven to 350'F. Brush the bottoms and sides of the pans with melted butter and line the bottoms with parchment paper.
- In a large bowl, sift together the flour, coco powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, combine the sour cream, vanilla, and almond extract. Set aside.
- In the bowl of a standing mixer fitter with a paddle attachment, combine the butter and sugar and beat on medium speed until smooth.
- Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.
- Alternately add the flour and sour cream mixtures to the butter mixture in two batches, starting and ending with the flour mixture. Scrape down the bowl after each addition.
- Gradually pour in the coffee. Scrape down the bowl and beat until thoroughly combined.
- Divide the batter evenly between the cake pans or muffin tins. For 9-inch cake pans, bake 1 hour or until a toothpick comes out clean; for half-sheet pans, bake 45 minutes or until a toothpick comes out clean; for cupcakes, bake 20 to 25 minutes, or until they spring back after being touched.
- Allow the cakes to cool for 20 minutes. Once the cake is cool, release it from its pan by running a metal spatula or knife along the sides of the pan. Flip the cake over onto another pan or cake board and peel away the layer of parchment.
Excerpted from The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City's Famed Bakery by Elisa Strauss and Christie Matheson © 2007 Little, Brown and Company