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Showing posts from May, 2007

Velvet Chocolate Cake with Dulce de Leche filling, and Caramel Butter Frosting

Photos posted by Kaishin Chu © 2007. Velvety Chocolate Cake 1-3/4cup pre-sifted flour 3/4cup unsweetened cocoa powder 1-1/2 tsp baking soda 3/4 tsp salt 1/2 tsp baking powder 2 cups sugar 3/4 cup unsalted butter, room temperature 3 large eggs 1 Tbsp vanilla extract 1-1/2 cups buttermilk 1. Preheat oven to 350F. Butter and flour three 9" cake pans with 1-1/2" sides. (If using non-stick, omit this step.) Then line bottome of pans with parchment paper. 2. Sift first 5 ingredients into medium bowl. 3. Using electric mixer, beat sugar and butter in large bowl until well blended. 4. Add eggs to the butter mixture, 1 at a time, beating well after each addition. Mix in vanilla. 5. Add dry ingredients alternately with buttermilk in 3 additions each, beating until well blended. Divide batter equally among prepared pans, smooth top of batter. 6. Bake cakes until tester inserted into centres coes out with some moist crumbs still attached, approximate 25 min. 7. Cool cakes in pan