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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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a really good layer-ing cake Ingredients:
1 1/4 cups all-purpose flour |
1/2 cup unsweetened cocoa powder |
1 1/2 teaspoons baking powder |
1 teaspoon salt |
1 cup half-and-half |
1 tablespoon vanilla extract |
3/4 cup unsalted butter |
1 3/4 cups sugar |
4 large eggs |
Directions:
1. Preheat the oven to 350. Set the rack in the middle of the oven. For cupcakes, set racks in the upper-middle and lower-middle positions.
2. Set out the ingredients and equipment.
3. Sift flour directly into a bowl on a scale for accurate measuring.
4. Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk, set aside.
5. measure the liquid ingredients into a separate bowl and set aside.
6. measure the butter and sugar into a bowl and set aside.
7. crack the eggs into a bowl and set aside.
8. in the bowl of a standing mixer fitted with a paddle attachment, cream together butter and sugar on lowest speed for 3 to 5 minutes.
9. With mixer still on lowest speed, add the eggs one at a time, fully incorporating after each addition. stop the mixer and scrape the sides of the bowl.
10. Add the dry ingrident mixture alternately with the liquid mixture in 3 to 5 additions each, begining and ending with dry. dont wait for the dry or wet mixes to be fully incorperated before adding more so as to not overwork the batter, should take about 60 secs.
11. mix on medium for 15 to 20 seconds to develop the batter's structure.
12. bake about 20 minute
13. cool before frosting.
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