ISO Dark Chocolate Cake Recipe with Buttermilk, Egg Whites, and Baking Soda!
Makes 3-8" rounds
225 g Butter
153 g Dark Brown Sugar
225 g Sugar (+5g)
2 Eggs, separated
1 cup Buttermilk
2 tsp. Vanilla
1 tsp. Almond Extract
339 g Flour
114 g Cocoa Powder
2 tsp. Baking Powder [if you want substitute 1/2 tsp baking soda, 1 tsp cream of tartar and 1/2 tsp cornstarch]
1 tsp. Baking Soda
1 tsp. Salt
1 cup Coffee, very strongly brewed
Cream softened butter with brown sugar and 225 g of granulated til light and fluffy. Add egg yolks and beat again.
Combine buttermilk with the extracts. Whisk separately the dry ingredients.
Add half of flour mixture to butter/sugar/egg mixture, then half of buttermilk, the rest of the flour mixture, and the remaining buttermilk. Stir in coffee.
Beat egg whites til foamy. Add the extra five grams of sugar and beat til stiff peaks form. Fold in 1/4 of the egg whites to lighten the batter, then fold in the remainder.
Bake at 350 F for 30-40 minutes, depending up pan depth.
I know others will want to know, so I'll ask - why those specific ingredients? Are those items all you have or are there ingredients you're trying to exclude? Obviously, you're going to need some type of sweetener and chocolate or cocoa.
For example, this recipe: https://www.yummly.com/recipe/Homemad...
has all those ingredients, but also quite a few others.
Oh yes, I will need a sweetener, I don't care if it's white, light brown, or dark brown sugar. And of course cocoa and/or chocolate.
I like cakes made with buttermilk and baking soda where the egg whites are folded in at the last for leavening. Such as German Chocolate cake. I don't particularly like the taste of baking powder in cakes.
I'm a little weird, I guess