This recipe is from Bake Wise, by Shirley O. Corriher. This is such a great book since not only does it give you excellent recipes, but also gives tips for baking, and some of the science behind the recipes.
For example, the Deep, Dark Chocolate Cake recipe explains the using dutch cocoa and baking soda make the cake almost black in color because it's so basic...
2 2/3c. sugar
3/4 tsp salt
3/4c. dutch process cocoa powder
1 tsp baking soda
1c. water
1c. canola oil
2 tsp pure vanilla extract
1 3/4c spooned and leveled bleach all-purpose flour
4 large egg yolks
2 large eggs
1/4c. buttermilk
- Preheat the oven to 350*F.
- Spray very generously a 13x9x2 inch rectangular pan, or 2 9x2 inch circular pans with nonstick cooking spray. Line the bottom of the round pans with parchment and spray on top of the parchment. With the rectangular pan, line and extend up the long sides with a piece of parchment sprayed lightly.
- In a heavy saucepan, stir together the sugar, salt, cocoa, and baking soda. In another saucepan, bring 1c. water to a boil. Stirring constantly, pour boiling water a little at a time into the cocoa mixture. It will bubble up at first and then get dark and thicken. Stir the cocoa mixture briskly. Place on heat and bring back to a boil. Turn off the heat and allow to stand in the hot saucepan for at least 10min.
- Pour the hot cocoa mixture into a mixing bowl. Add the oil and vanilla and beat on a low speed for 10sec. On low speed, beat the flour into the batter and then, with a minimum if beating, beat in the egg yolks, whole eggs, and buttermilk. This is a thin batter. Pour the batter into the prepared pan or pans.
- Place in the oven on the stone and bake until the center feels springy to the touch, about 25min for the round layers or 35min for the sheet cake. Allow to cool in the pan for about 10min on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely before icing.
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