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Ingredients
- 1/3 cup oil
- 1/2 cup plus 2 T. potato starch
- 2/3 cup plus 2 T. unsweetened cocoa powder
- 1/3 cup cake meal
- 10 large eggs
- 1 1/3 cups sugar
- 1/4 teaspoon salt
- 2 Tablespoons red food coloring
- 1 teaspoon vanilla extract
Preparation
Step 1
Preheat the oven to 350. Grease two 9" round cake pans. Line with parchment paper. Grease parchment paper and combine 2T. potato starch with 2T. cocoa powder. Dust the pans with it and tap out the excess.
Sift the cake meal and remaining 1/2 cup potato starch and 2/3 cup cocoa powder into a bowl. Put the eggs, sugar and salt into a stand mixing bowl. Set the bowl over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is hot (110 to 120 degrees), about 5 minutes.
Attach bowl to stand mixer base and beat with whisk attachment on high speed until very light and foamy, about 5 minutes. Whisk 1/3 cup oil, food coloring and vanilla into a small bowl. Reduce mixer speed to low; gradually beat the cocoa mixture into egg mixture, then gradually beat in the oil mixture until just incorporated. Turn off mixer and finish folding the batter with rubber spatula until combined.
Divide the batter between the two pans, smoothing the tops. Bake until the cakes pull away from the pans and the centers spring back when pressed, about 30 minutes. Cook 15 minutes in pan and then invert onto cake rack and cool completely.