Light as a feather chocolate cake
Complexity: easily
Servings: 10 - 12
Treat your loved ones to this airy, feather-light chocolate cake. Make it ahead of time for a holiday or weekend, and it'll keep for days, looking freshly baked (if you have the willpower not to eat it right away). It's important to use cake flour to achieve the right texture. You'll also need a round cake pan with a hole in the center. The finished cake can be dusted with powdered sugar or frosted, or enjoyed as is with a glass of cold milk.
"When I was working on this recipe, I wanted to make a good, foolproof chocolate cake that would sit on the counter all weekend, slice after slice, and be enjoyed. This cake turned out moist and keeps for days," shares the recipe's author. "I just finished one that had been sitting in the kitchen for six days! You can frost the cake with white icing, but it's also delicious without it. My friend Lana June's mother was the best cook of anyone I knew growing up in the '60s. She had a cake with the same name, although the recipe her daughter gave me is slightly different from mine."
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 165g unsalted butter, plus extra for greasing the pan
- 1 and 3/4 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 and 1/4 cups sifted cake flour, plus extra for dusting the pan
- 0.5 cup cocoa powder
- 1 and 1/4 teaspoons of baking soda
- 3/4 tsp salt
- 1 and 1/4 cups ice water
We recommend
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat the oven to 175°C.
- Grease and flour a round cake pan with a hole in the center. To avoid white spots on the cake, you can dust it with a mixture of cocoa powder and flour instead of flour.
- In the bowl of a stand mixer fitted with a whisk attachment or using a hand mixer, beat the butter until light and fluffy. Stir in the sugar. Add the eggs one at a time, then the vanilla extract, scraping down the sides of the bowl occasionally.
- Meanwhile, in another bowl, sift together flour, cocoa powder, baking soda and 3/4 teaspoon salt.
- Add one-third of the flour mixture, then one-third of the ice water to the batter. Repeat, mixing after each addition. Transfer the batter to the prepared pan and bake until the cake is firm and dry, about 40-45 minutes.
- Let cool in the pan on a wire rack, then carefully invert onto a wire rack. Just before serving, sift powdered sugar over the cake. Serve with very cold milk.
Author of the recipe - Gail Gand (USA) – pastry chef and co-owner of the Chicago restaurant TRU
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