Chocolate Cake

Pastry Chef Maggie Davidson shares her favorite chocolate cake recipe!

CAKE:
Cream very well in the mixer with a paddle:
½ lb. Butter
2 ¼ c. brown sugar

Add, combining very well:
3 eggs
1 yolk

Add:
4 oz. 70% bittersweet chocolate

Sift together:
2 c. All Purpose flour
½ c. cocoa powder
1 t. baking soda
½ t. table salt

Add dry ingredients to egg mixture in 3 parts, alternating with:
1 c. buttermilk
1 T. vanilla extract

When mixture is completely combined, slowly add:
1 c. HOT coffee (decaf is okay)

Pour batter into buttered and papered pans and bake until firm in the center. Cool for 10-20 minutes and unmold onto a cake circle to cool completely before frosting.
 

FRENCH BUTTERCREAM: enough for one 10” cake

Have whisking on medium speed in the mixer with whisk:
4 eggs

In a small saucepan, combine:

1 ½ c. granulated sugar
½ c. water

Wash down the sides of the pan and cook syrup to 265’F. Slowly pour syrup into the mixer between the whisk and the side of the bowl until it is all incorporated. Turn mixer to high and whisk until the sides of the bowl feel room temperature. Add a bit at a time:

1 ½ lb. butter

When fully incorporated, add:
1 T. vanilla extract
6 oz. melted bittersweet chocolate

Combine completely and use at room temperature.

Pastry Chef Maggie Davidson shares her favorite chocolate cake recipe!

CAKE:
Cream very well in the mixer with a paddle:

• ½ lb. Butter
  
• 2 ¼ c. brown sugar
  

Add, combining very well:

• 3 eggs
  
• 1 yolk
  

Add:

• 4 oz. 70% bittersweet chocolate
  

Sift together:

• 2 c. All Purpose flour
  
• ½ c. cocoa powder
  
• 1 t. baking soda
  
• ½ t. table salt
  

Add dry ingredients to egg mixture in 3 parts, alternating with:

• 1 c. buttermilk
  
• 1 T. vanilla extract
  

When mixture is completely combined, slowly add:

• 1 c. HOT coffee (decaf is okay)
  

Pour batter into buttered and papered pans and bake until firm in the center. Cool for 10-20 minutes and unmold onto a cake circle to cool completely before frosting.

FRENCH BUTTERCREAM: enough for one 10” cake

Have whisking on medium speed in the mixer with whisk:

• 4 eggs
  

In a small saucepan, combine:

• 1 ½ c. granulated sugar
  
• ½ c. water
  

Pastry Chef Maggie Davidson shares her favorite chocolate cake recipe!

CAKE:
Cream very well in the mixer with a paddle:
½ lb. Butter
2 ¼ c. brown sugar

Add, combining very well:
3 eggs
1 yolk

Add:
4 oz. 70% bittersweet chocolate

Sift together:
2 c. All Purpose flour
½ c. cocoa powder
1 t. baking soda
½ t. table salt

Add dry ingredients to egg mixture in 3 parts, alternating with:
1 c. buttermilk
1 T. vanilla extract

When mixture is completely combined, slowly add:
1 c. HOT coffee (decaf is okay)

Pour batter into buttered and papered pans and bake until firm in the center. Cool for 10-20 minutes and unmold onto a cake circle to cool completely before frosting.
 

FRENCH BUTTERCREAM: enough for one 10” cake

Have whisking on medium speed in the mixer with whisk:
4 eggs

In a small saucepan, combine:

1 ½ c. granulated sugar
½ c. water

Wash down the sides of the pan and cook syrup to 265’F. Slowly pour syrup into the mixer between the whisk and the side of the bowl until it is all incorporated. Turn mixer to high and whisk until the sides of the bowl feel room temperature. Add a bit at a time:

1 ½ lb. butter

When fully incorporated, add:
1 T. vanilla extract
6 oz. melted bittersweet chocolate

Combine completely and use at room temperature.