Wasc Chocolate Cake Recipes

THE BEST CHOCOLATE CAKE RECIPE {EVER}

Steps:

• Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

CHOCOLATE WASC CAKE (DOCTORED CHOCOLATE CAKE MIX)

Steps:

• Preheat oven to 335℉. Prepare two 8" round cake pans. I prefer to use cake goop.
• Add all dry ingredients into the bowl of your stand mixer with a paddle attachment. Add in the rest of your ingredients and mix on low for 1 minute.
• Stop and scrape the bowl and then mix on medium for two minutes.
• Pour batter into your cake pans and bake for 30- 35 minutes until a toothpick comes out of the center with just a few sticky crumbs clinging to the toothpick.
• Let cool a few minutes in the pan before turning out onto a cooling rack. Let cool fully and frost.
• Place the heavy whipping cream into a medium-sized pot over medium-high heat. Whisk occasionally to prevent burning. Do not walk away!
• Heat cream until steam is rising from the surface but it isn't boiling.
• Pour hot cream over the chocolate and let sit for 5 minutes
• Add in salt and whisk until smooth. If you have any un-melted lumps, you can use an immersion blender to get them out.
• Pour chocolate into a shallow dish and cover with plastic wrap let cool at room temperature until a peanut butter consistency. If chocolate is too firm, you can microwave for 10 seconds and then stir with a spatula or whip with a hand mixer.
• Frost cake as desired.

WASC CAKE RECIPE

Steps:

• The instructions for this cake are super easy. Basically, put all the ingredients into a bowl and mix it on medium speed for 2 minutes! Voila! Cake batter is ready. Pour batter into two prepared 8" pans and bake at 350ºF for 30-40 minutes or until a toothpick inserted comes out clean. It's ok to bake your cakes for longer if you're using larger pans.

WASC CAKE

Steps:

• Mix all dry ingredients by hand using a whisk in a very large mixing bowl.
• Add the rest of the ingredients and mix on medium-low speed with a stand mixer or medium with a handheld mixer for 2 minutes.
• Pour into two 8-inch round prepared cake pans.
• Lightly tap cake pans on counter to bring air bubbles to top.
• Bake at 325 degrees for 25-35 minutes, or until an inserted toothpick is removed mostly clean. Do not overbake.

KAKELADI'S ORIGINAL WASC (WHITE ALMOND SOUR CREAM) CAKE

Steps:

• In a bowl, mix 1st 3 ingredients. (see notes below) Set aside.
• Place remaining ingredients in mixer bowl then add the dry.
• Mix on low (I use a KA mixer) speed for 30 seconds, until dry ingredients are incorporated; mix at medium 2 minutes.
• This makes 1 & 1/2 times the usual batter than a 'straight' cake mix. It will fill one of the following pans: 8" sq; 12" round; 9x13x2; OR one 10" and 6" round.
• Pour into pan(s) and bake as you usually do. I prefere to bake at 300 degrees F. for 20 minutes, then turn oven up to 325 degrees F. for an equal time OR until you can smell cake If it has pulled away from the edges of the pan it is *over done*. You should have a flat cake that won't (usually) need leveling & is not sticky on the top when it cools.
• Special NOTES:.
• That's right -- there is NO oil, butter or margarine in this recipe.
• Use large eggs.
• If almond extract (not emulsion) is used, add 2 teaspoons or to taste.
• Can use ANY cake flavor.
• Flavorings can change depending on cake flavor you use. Try a combination of 1 part vanilla, 1/2 part butter flavoring and 1/4 part almond.
• It is important to mix the dry ingredients well especially if using a chocolate mix or you will have white spots in the finished cake. I use a wire wisk.

WASC CHOCOLATE CAKE

Steps:

• Prepare cake pans by spraying generously with original Pam. Place an inverted flower nail in the center of each pan and spray with Pam as well. Add cake mix, flour, sugar, and salt to mixing bowl and stir with a whisk to mix and de-clump the cake mix. Dissolve coffee granules in room temperature water. You may also use 1 1/3 cups cooled strong black coffee in place of the water and instant coffee if you prefer. Add remaining ingredients to mixing bowl and mix on low speed for one minute. Stop, scrape bowl, and mix for 2 minutes on medium speed. Pour into prepared pans and bake on middle rack of oven. Your cakes are done with a toothpick inserted in the center comes out with a bit of crumb clinging to it, and the cakes are just starting to pull away from the sides of the pans. Let cool for half an hour in the pan, then invert onto cooling racks to cool to room temp. Wrap cakes in plastic wrap after cooling to prevent cakes from drying out. These cakes freeze really well. Wrap cakes well with plastic wrap and then with foil, and place in freezer. For long-term storage (more than 2 weeks), place wrapped cakes in a paper grocery sack. The paper sack will keep freezer odors out of your cakes. When you are ready to thaw them, remove cakes from paper sack and leave on counter overnight in plastic/foil.