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.)
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