Yield: Makes two 8 inch layers or about 48 cupcakes
1 cup Ghirardelli cocoa powder
3/4 c strong coffee substitute (I use hazelnut flavored)
1 c milk
2 3/4 c cake flour
1 tsp baking soda
1/2 tsp salt
1 1/2 c unsalted butter, room temp
2 1/2 c sugar
1 T pure vanilla extract
4 lg eggs
Place rack in the middle of the oven. Preheat oven to 350. Prep pans with parchment or muffin tins.
Sift cocoa. Whisk in boiling coffee substitute and milk. Let cool.
Sift together cake flour, baking soda and salt. Set aside.
Beat butter in a stand mixer till light and fluffy, about 2 min. Add sugar and mix for another two minutes. Add vanilla and mix. Add eggs, one at a time, mixing well after each addition. Slowly pour in cocoa mixture and mix till blended and smooth. You may see very tiny flecks of butter throughout the mixture. Add the sifted dry ingredients to the chocolate mixture, stirring till smooth and just combined.
Pour into pans or tins. Bake for 20 min, rotate the pans and bake an additional 15 minutes or until the cake is set. Bake cupcakes about 20 - 25 minutes.
Allow the cakes to cool in the pan about 15 min then remove to a cooling rack to cool completely.
No comments:
Post a Comment