Rose's Baking Basics

Basic Chocolate Layer Cake and Sheet Cake

Makes Two 9 inch round or 8 inch square layers, or one 13 by 9 inch sheet cake

Oven Temperature: 350°F/175°C

Baking Time: 30 to 40 minutes (35 to 45 minutes for a sheet cake)

Baking Equipment: Two 9 by 2 inch round or 8 by 2 inch square pans, or one 13 by 9 inch by 2 inch high pan, encircled with cake strips (see Baking Equipment), bottoms coated with shortening, topped with parchment rounds, then coated with baking spray with flour

Cocoa dissolved in boiling water offers an extraordinarily full and intense chocolate flavor. This cake also has a soft and tender texture. My mother once commented that it tastes just like a chocolate bar but softer. This cake is great for any special occasion. Chocolate lovers will adore a ganache frosting but just about any frosting will work with this cake. The single layer and cupcakes will have slightly domed tops, but the two-layer cake will have a level top.

Makes 1600 grams batter

unsweetened alkalized cocoa powder	84 grams	1 cup plus 2 tablespoons (sifted before measuring)
boiling water	237 grams	1 cup (237 ml)
canola or safflower oil	54 grams	¼ cup (59 ml)
unsalted butter	227 grams	16 tablespoons (2 sticks)
4 large eggs	200 grams	¾ cup plus 2 teaspoons (187 ml)
water	45 grams	3 tablespoons (45 ml)
pure vanilla extract	.	1 tablespoon (15 ml)
bleached cake flour	333 grams	3⅓ cups (sifted into the cup and leveled off)
OR		OR
bleached all-purpose flour		3 cups (sifted into the cup and leveled off) minus 1½ tablespoons
sugar, preferably superfine	400 grams	2 cups
baking powder	22.5 grams	5 teaspoons
fine sea salt	6 grams	1 teaspoon

Preheat the Oven

▪ Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.

Mise en Place

▪ One hour or longer ahead, in a 4 cup glass measure with a spout, whisk the cocoa and boiling water until smooth. Add the oil, cover with plastic wrap, and cool to room temperature.

▪ About 1 hour ahead, set the butter and eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).

Make the Batter

1. Into a 2 cup measure with a spout, weigh or measure the eggs. Add the water and vanilla, and whisk just until lightly combined.

2. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds.

3. Add the butter and the cocoa mixture. Holding the beater with your hand, mash the butter and cocoa into the flour mixture so that it doesn’t jump out of the bowl when beating. Then reattach the beater and mix on low speed until the flour mixture is moistened. Cover the top of the bowl with plastic wrap or use the splash shield. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.

4. Starting on medium-low speed, gradually add the egg mixture in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.

5. Scrape the batter into the prepared pan(s) about half full (800 grams each for 9 inch round or 8 inch square pans) and smooth the surfaces.

Bake the Cakes

6. Bake for 30 to 40 minutes (35 to 45 for a sheet cake), or until a wire cake tester inserted into the centers comes out clean.

Cool the Cakes

7. Let the cakes cool in the pans on wire racks for 10 minutes (15 minutes for a sheet cake). Run a metal spatula between the sides of the pans and the cakes, pressing firmly against the pans, and invert the cakes onto wire racks that have been lightly coated with nonstick cooking spray. Peel off the parchment and reinvert onto wire racks. Cool completely.

Compose the Cake

8. Fill and frost the cake with the frosting of your choice following the instructions.

Store Airtight: room temperature, 3 days; refrigerated, 1 week; frozen, 3 months.

Baking Pearls

Alkalized cocoa makes the neutralizing effect of baking soda unnecessary, eliminating the slightly bitter edge often associated with baking soda chocolate cakes.

It is important to cover the cocoa mixture to prevent evaporation, which would cause the cake to be dry. Adding the oil, which floats to the top, helps as well.

When composing the cake, set the first layer bottom side up on the cardboard round or plate. Frost the top and slide the second layer, bottom side up, on top.

Make This Recipe Your Own

For a single layer, divide all the ingredients in half, including the leavening.

For a 13 by 9 inch sheet cake, prepare the pan as above; do not change the leavening.

Making a Basic Chocolate Sheet Cake