Page 2

Permalink Chapter: ten  

Preparation for the Cake


Step 1

Heat the oven to 375 degrees F.

Step 2

Butter and flour two 9-inch round cake pans.

Step 3

Cut 2 circles of parchment paper or wax paper to fit the bottoms of the pans, then press them in.

Step 4

Cream the butter and shortening together in a mixer fitted with a whisk attachment (or using a hand mixer). Add the sugar and mix until light and fluffy. Add the eggs one at a time, mixing after each addition.

Step 5

With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix.

Step 6

With the mixer running at low speed, add about a third of the cake flour, then about a third of the milk, and mix. Repeat with the remaining cake flour and milk and mix.

Step 7

Pour into the pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes.

Step 8

Let cool in the pans for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature.

Page 3

Permalink Chapter: ten  

Preparation for the Custard


Step 1

Pour 2 1/2 cups of the water, the sugar, corn syrup, and cocoa powder into a large saucepan and bring to a boil over medium high heat, whisking occasionally.

Step 2

Dissolve the cornstarch in 1/2 cup of water.

Step 3

Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly.

Step 4

Cook, whisking constantly, until very thick, 3 to 4 minutes.

Step 5

Remove from the heat and stir in the butter and vanilla.

Step 6

Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.

Step 7

Chill until firm, about 45 minutes

 
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