Chocolate Cake/Cupcakes
From Confetti Cake For Kids p 64
(Elisa Strauss)
Yield: three 9" rounds
or
1 half sheet pan (13" x 18")
or
24 cupcakes
Ingredients
- 2 2/3 cups AP flour (12 0z)
- 1 1/4 cups plus 2 tbs unsweetened cocoa powder (4 oz)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup sour cream (8 oz)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup unsalted butter (equals 2 sticks or 8 oz)
- 2 cups granulated sugar (14 oz)
- 2 eggs
- 1 1/4 cups strong prepared non flavored coffee (10 oz)
Preparation
Step 1
Pre heat oven to 350
Brush bottoms & sides of pans w/melted butter & line bottoms w/parchment
.
In large bowl sift together flour, cocoa powder, baking powder, baking soda & salt. Set aside
.
In separate bowl, combine sour cream, vanilla & almond extracts, set aside
.
In bowl of standing mixer fitted w/paddle attachment, combine butter & sugar & beat on medium speed til smooth
.
Set mixer to low speed & add eggs, 1 at a time, scraping thoroughly between additions
.
Alternately add flour & sour cream mixtures to the butter mixture in 2 batches, starting & ending w/flour mixture. Scrape down bowl after each addition.
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Gradually pour in the coffee. Scrape down the bowl & beat until thoroughly combined.
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Divide the cake batter evenly among the cake pans or muffin tins.
.
For 9" cake pans & half sheet pans bake 30 - 45 mins or until a toothpick comes out clean
.
For cupcakes bake 20 - 25 mins or til they spring back when touched lightly. (convection: 19 - 20 mins)
.
Allow to cool for 20 mins.
Once cooled release from pans by running a metal spatula or knife along sides of pan.
Flip the cake over onto another pan or cake board & peel off layer of parchment
Cakes can be stored in freezer for up to 5 days, tightly wrapped in at least 2 layers of plastic wrap.
.
If you are concerned abt caffeine omit coffee & replace w/5/8 (5 oz) milk plus 5/8 cup (5 oz) water
.
If you are concerned abt nut allergies double the vanilla extract & omit the almond extract