Chocolate Cake

Modified Magnolia Kitchen Chocolate Cake

Directions

1. 1. Sift flour.
2. 2. Mix dry ingredients together in a large bowl until it becomes a sandy mixture.
3. 3. Make coffee. Set aside.
4. 4. Mix wet ingredients (eggs, oil, vanilla) together into a small bowl. Add hot coffee while mixing your wet ingredients- be sure to mix your wet incredients as you add your hot coffee to keep from scrambling your eggs. The hot coffee will make your wet ingredients room temperature.
5. 5. If you butter is not softened, microwave it until you can make a finger indentation in it. Important: do not melt it.
6. 6. Microwave buttermilk until it is room temperature.
7. 7. Add your softened butter to your sandy mixture.
8. 8. Mix with a paddle attachment unti lit begins to look like sand.
9. 9. Add 1/3 (1/3 of wet ingredient amount, not 1/3 cup) of your wet mixture (coffee, eggs, oil and vanilla) to your sandy mixture and beat on high until mixture turns a little lighter in color and becomes fluffier (this is called the reverse creaming method).
10. 10. Mix on low and scrape down bowl. Add the remaining wet ingredient mixture (coffee, eggs, oil and vanilla) and mix on low, scrapping the bowl a few more times as needed.
11. 11. Add buttermilk and mini chocolate chips to batter, and mix on low. only until ingredients are incorporated.
12. 12. If making cupcakes, fill cupcake liners with 45 g or 1/2 to 3/4 the way up the liner.
13. 13. If making a cake, use baking spray and line pans with parchment paper circles. Add 475 g to each 6 inch round pan. Pans used for this recipe quantity should be 6x2. I also use cake stripes when baking this cake, they are wondeful and available on Amazon.
14. 14. Bake at recommended temperature until a toothpick comes out clean with no batter traces, but with a few crumbs (I like to see a fair amount of crumbs on the toothpick), and the center is no longer jiggly when you nudge your pan.
15. 15. If making a cake, allow cakes to cool in cake pans until you can touch pan to turn cake out of pan (approximately 15-20 minutes). Flip cake out of pan onto cooling rack.
16. 16. If making cupcakes, remove cupcakes and transfer to wire rack as soon as you are able to.

Notes

1. Makes 1,404 g
2. Approximately 24-30 cupcakes or 3 6-inch cake layers, using a 6x2 inch cake pan.
3. Baking temperature: 330-335°F or 165.5-168.3°C
4. Baking time: know thy oven and thy cake