Basic Chocolate Cake
Gluten is the protein found in wheat. High protein wheats are good for bread - the gluten makes the bread chewy and have body. Low protein wheats are good for pastry - you want cakes and such to be tender and soft. All purpose flour is just a mixture of the two types. For this recipe - and all cake recipes - use cake flour, which is low-protein. It costs more than all-purpose flour, but you'll get better results.
- 1/2 cup baking cocoa
- 1 cup boiling water
- 1 & 1/4 cups cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup softened butter
- 1 & 1/4 cup sugar
- 2 eggs
- 3/4 teaspoon vanilla
- Whisk baking cocoa and boiling water until smooth and set aside. Sift the cake flour with the baking soda, salt and baking powder. Set aside.
- In a mixer bowl, cream butter and sugar until light and smooth. Add the eggs one at a time, mixing well after each addition. Add the vanilla. Add the cocoa mixture and flour mixture in alternating portions, starting and ending with the flour, as mixer is running.
- Bake in two 8-inch round pans in a 350° oven for 30 to 35 minutes, or until done.
Soft-As-Silk cake flour box