Monday, May 29, 2006
This is a modified version of the Old-Fashioned Chocolate Layer Cake from The New Best Recipe (modified in that I didn't have any instant coffee so I used extra cocoa instead). Using a bundt pan instead of two round pans essentially doubled the baking time.
Preheat oven to 350 and grease pan with Baker's Joy.
12 tbsp softened unsalted butter
1 1/4 cups sugar
2 large room-temperature eggs
Beat butter for 30 seconds, then gradually add sugar and beat 3-5 minutes. Add 1 egg and beat for 1 minute. Repeat for other egg.
1 1/4 cups all-purpose flour
1/2 cup + 2 tsp cocoa (2 tsp should have been powdered coffee, but I didn't have any.)
1/2 tsp salt
1/2 tsp baking soda
Whisk these together and add 1/3 of the mixture to the batter with your mixer on its lowest setting. Then add 1/3 of a mixture of the following:
1 cup + 2 tbsp milk
2 tsp vanilla
and mix until almost blended. Repeat for other 2/3 of dry and wet ingredients. Mix for 15 seconds or until satiny. Schlop into bundt pan and bake for 50 minutes or until toothpick comes out clean. Dust with powdered sugar.
The only thing I did wrong (at least that I know of before tasting it) was that I failed to push the batter toward the sides of the pan. This meant that it puffed up in the center of the cake instead of reaching the ridges on the sides and inner ring as well as it might have. My next Bavaria cake will be prettier.
Posted by Amber at 9:12 PM