The Cake Bosss Chocolate Cake Recipe 445

"CAKE BOSS" BUDDY VALASTRO'S CHOCOLATE CAKE

Steps:

• Position a rack in the center of the oven, and preheat the oven to 350 °F
• Put the flour, sugar, butter, cocoa, baking soda and baking powder in the bowl of a stand mixer fitted with the paddle attachment
• (If you don't have a stand mixer, you can put the ingredients in a bowl and use a hand mixer with the blending attachments
• ) Mix on slow just until the ingredients are blended together, a few seconds, then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute
• Stop the motor and pour in chocolate
• Mix for 1 minute, then, with the motor running, pour in the hot water
• Then add the eggs, 1 egg at a time, adding the next one after the previous one has been absorbed into the mixture
• Stop the motor periodically and scrape the bowl from the bottom with a rubber spatula to integrate ingredients, and return the mixer to low-medium speed
• After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in
• This will help guarantee that the sugar is dissolved and that the flour has been thoroughly mixed in, which will help produce a luxurious mouth-feel in the final cake
• With the motor running, add the buttermilk, stopping the motor to scrape the sides and bottom
• Continue to mix for another minute or until the mixture appears smooth
• Before baking, be sure the batter is at 70-73°F or the cake will crown
• Grease two 9-inch cake pans (2 inches high) with the butter, and flour them
• Divide the batter evenly between the two cake pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out
• Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes
• Remove the cakes from the oven and let cool for at least 30 minutes, preferably an hour
• The cakes should be at room temperature before you remove them from the pan
• Put a piece of parchment paper on a cookie sheet, top with sugar, and one at a time, turn the pans over and turn the cakes out onto parchment; the sugar will keep it from sticking
• Refrigerate or freeze until ready to decorate

CAKE BOSS SPONGE CAKE RECIPE

Steps:

• 1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
• 2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
• 3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
• 4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
• 5. Pour into two greased and floured 8" round cake pans.
• 6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean (about 30 to 35 minutes). Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
• Hint: Cakes are close to being done when you start to smell them.

THE CAKE BOSS'S CHOCOLATE CAKE RECIPE - (4.4/5)

Steps:

• Position a rack in the center of the oven, and preheat the oven to 350°F. Put the flour, sugar, butter, cocoa, baking soda, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. (If you don't have a stand mixer, you can put the ingredients in a bowl, and use a hand mixer with the blending attachments, but take extra care to not overmix.) Mix on slow just until the ingredients are blended together, a few seconds, then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute. Stop the motor and pour in the chocolate. Mix for 1 minute, then, with the motor running, pour in the hot water. Then add the eggs, 1 egg at a time, adding the next one after the previous one has been absorbed. With the motor still running, pour in the buttermilk. Stop the motor periodically and scrape from the bottom with a rubber spatula to be sure all the ingredients are fully integrated, and return the mixer to low-medium speed. Continue to mix for an additional minute to ensure the eggs are fully absorbed. This will help insure that all the sugar is dissolved and the flour is thoroughly mixed in, which will help produce a luxurious mouthfeel in the final cake. Before baking, be sure the batter is at 70°F to 73°F, or the cake will crown. (If it is too warm, put it in the refrigerator for a few minutes; if too cool, let it rest at room temperature.) Grease two 9-inch cake pans (2 inches high) with the butter, and flour them. Divide the batter evenly between the two cake pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out. Bake until the cakes begin to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes. Remove from the oven and let cool for at least 30 minutes, preferably an hour. The cake should be at room temperature before you remove it from the pan. Put a piece of parchment paper on a cookie sheet, top with sugar, and turn the cake out onto parchment; the sugar will keep it from sticking. Refrigerate or freeze until ready to decorate.