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◾️2¼ cup cake flour

◾️2 tsp baking powder

◾️½ tsp. salt

◾️¾ cup + 1 tbsp milk

◾️1½ tsp. vanilla extract

◾️1½ cup sugar

◾️¾ cup butter

◾️3 large eggs

◾️2 oz (56g) semisweet chocolate

◾️1 oz. (28g) unsweetened chocolate

chocolate frost.


◾️Preheat oven to 180°c. 

◾️Grease three 8-inch round cake pans. 

◾️Line bottoms with waxed paper; grease paper. 

◾️Dust pans with flour.

◾️In a medium bowl, stir together flour, baking powder, and salt. 

◾️In 1-cup measuring cup, mix ¾ milk and vanilla.

◾️In a large bowl, with mixer at low speed, beat sugar and butter until blended. 

◾️Increase speed to high; beat 5 minutes, until light and creamy.

◾️Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. 

◾️Reduce speed to low; add flour mixture alternately with milk mixture, beginning and ending with flour mixture.

◾️Beat just until smooth, scraping bowl occasionally with rubber spatula.

◾️Spoon half of the batter into medium bowl. 

◾️Into batter remaining in large bowl, with a rubber spatula, stir in melted chocolates and remaining 1 tablespoon milk.

◾️Spoon vanilla batter into 1 large decorating bag with a ½-inch opening. 

◾️Repeat with chocolate batter and a second large decorating bag with a ½-inch opening.

◾️Pipe a 1½-inch-wide band of chocolate batter around inside edge of 2 prepared cake pans, then pipe a 1½-inch-wide band of vanilla batter next to each chocolate band.

◾️Pipe enough chocolate batter to fill in the center of each pan. 

◾️In the third pan, repeat piping, alternating rings of batter, but start with vanilla batter around inside edge of the pan.

◾️Stagger cake pans on 2 oven racks, placing 2 on the upper rack and 1 on the lower rack so that pans are not directly above one another.

◾️Bake 20 minutes, or until a toothpick inserted in center of layers comes out almost clean. 

◾️Cool in pans on wire racks 10 minutes.

◾️Assemble the cake interchangeably.


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