Cake
350 g (1-3/4 cups) granulated sugar
1/2 teaspoon baking powder
1-3/4 teaspoon coarse Kosher salt (if using table salt, use half the amount)
28 g (2 tablespoons) instant espresso powder or instant coffee
4 large eggs, room temperature
1 tablespoon vanilla extract
Cake
Preheat the oven to 350°F. Spray and line with parchment paper the bottoms of two 9-inch, or three 8-inch cake pans with non-stick spray. If making half the recipe, use three 6-inch cake pans.
In a large bowl, sift together 240 grams of all-purpose flour, 75 g unsweetened, Dutch-processed cocoa powder, 350 grams granulated sugar, 28 grams instant espresso powder or instant coffee, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1-3/4 teaspoons coarse Kosher salt (if using table salt, use half the amount). Set aside.
In a medium bowl, beat together 4 large eggs (room temperature), 230 grams (1 cup) whole milk (room temperature), 215 grams (1 cup) sour cream (room temperature), 1 cup light taste olive oil, and 1 tablespoon vanilla extract. Add the wet ingredients to the dry ingredients and mix until combined, about 15 seconds.
taste to make sure it has salt!!!!
Divide the batter between the pans.
Bake on the center oven rack for about 25-28 minutes, until the tops of the cakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, and the internal temperature reaches 195°F.
Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.
3. Add a small amount of additional milk, if needed. Stir in vanilla. Use immediately as frosting will harden as the butter cools.
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