Mise En Place (Preparation of Ingredients) Cocoa and Boiling Water Mixture Weigh or Measure the Eggs Mixing the Dry Ingredients Adding Butter and Part of the Chocolate Mixture Start Mixing on Low Speed to Keep the Flour and Liquid from Flying Out of the Bowl Batter after 1 1/2 Minutes of Beating Scraping the Sides of the Bowl Adding the Rest of the Chocolate Mixture Finished Batter Scraping Batter into the Prepared Pans Batter 1 1/2 inches from the Top of the Pan (half full) Spacing the Two Pans in the Oven The Baked Cake Side View The Baked Cake--Taking the Temperature Cakes Cooling on Racks Showing the Slight Doming of the Cake Top Comparing Cake Made with Butter with One Made with Butter and Oil (Note how much more even the crumb and less the doming of the butter and oil cake. The small addition of oil results in a higher cake layer with finer, moister crumb.)
Guidelines for Posting a Comment
Post your comment by clicking on Comment. If you have a question, please post it on Ask A Question. If you feel one of our recipes is incorrect, please look for the recipe on our Blog Categories: BOOK CORRECTIONS to see if there has been a posted revision. (You can also copy and print off any of the pages to include with your books.)
Please do not have: your name as a portal-link to a website, website links, or your email address included with your comments, or we will repost your comment with out any links. Also, please post your comment here, versus trying to email us privately, or we will reply by asking you to post here.