Chocolate Cake Recipes

Ingredients

1/2 Cup (2 oz) cake flour
1/4 Cup (1 oz) cocoa powder
1/2 tsp. baking powder
1/8 tsp. baking soda
Pinch of salt
1/4 Cup (2oz) butter, at room temp.
1/4 Cup (1.75 oz) sugar
1 egg, at room temp
Seeds from 1/2 vanilla bean or 1/2 tsp. vanilla extract
1/3 Cup (2.67 oz) creme fraiche
2 egg whites
1/8 tsp cream of tartar (or vinegar or lemon juice or a pinch of salt)
1/4 Cup (1.75 oz) sugar
1/4 Cup (1 oz) powdered sugar for garnish

Method

1. Preheat oven to 350 degrees.
2. Grease and flour a 6-inch round cake pan.
3. Sift the dry ingredients together.
4. Beat butter until light and creamy. Add sugar and continue beating until fluffy. Add in egg and vanilla and beat until well blended. Mix in half of flour mixture on low speed. Mix in creme fraiche. Add the rest of the flour and mix until just combined.
5. Whip the egg whites until very foamy. Add cream of tartar (or acid of your choice) and whip to soft peaks. Gradually add the sugar and whip until stiff and shiny.
6. Fold half of whites into batter about 3/4 of the way. That is, it’s OK to still see some streaks of egg white. You’re going to fold in some more in a minute anyway. Fold in remaining whites.
7. Pour into prepared pan and bake for 25 to 30 minutes (this cake will pass the toothpick test when it’s done).
8. Cool in pan 5 minutes.
9. Remove from pan and cool on rack. Dust with powdered sugar.

Share on Facebook