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How to Make Chocolate Cake

Chocolate Cake - Fill Cake Pans

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Petra Cox
www.momsapplepieco.com  
 

Petra is a specialty baker for Mom's Apple Pie Company, a family-run bakery with four locations in Northern Virginia. By the time she was born, the family business had been operating from their home for three years. Petra and her siblings grew up rolling crusts, peeling apples and baking pies with their parents from early on. In addition to bakery experience, Petra trained with family friend, Is Harris, making a variety of Thai cuisine from scratch, punctuating her culinary appreciation for both sweet and savory flavors and techniques. Subsequent training in oenology and cuisine both in Florence, Italy and Washington, DC led to her current position as wine buyer and recipe research and development at Mom's Apple Pie in Occoquan, Virginia.

Chocolate Cake - Fill Cake Pans

Petra Cox of Mom's Apple Pie Co. demonstrates how to make chocolate cake.

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Chocolate Cake - Fill Cake Pans

Ingredients

2 1/2 cups flour
3 cups of regular granulated sugar
1 1/2 cups of unsweeted cocoa
2 teaspoons of baking soda
1 teaspoon of baking powder
1 1/2 teaspoons of salt
3 eggs
1 cup of sour cream
1/2 cup of milk
1 teaspoon of vanilla
1 stick of butter
3 ounces of chocolate

Instructions

1. Prepare the cake pans, rub butter on parchment paper and cut it to fit in the bottom of the cake pan. Grease the sides of the cake pan.


2. Combine the dry ingredients, the flour, sugar, cocoa, baking soda, baking powder and salt, in a bowl and whisk them together.


3. In another bowl, pour hot coffee over chocolate to melt it. Set it aside


4. Crack eggs into the mixer bowl. Beat the eggs slowly at first and then speed up. Add the other wet ingredients, melted butter, sour cream, milk and vanilla. Mix them together.


5. Add the wet ingredients to the eggs. Beat them together.


6. Combine the dry ingredients with the egg mixture and the chocolate and coffee mixture. Add about a cup at a time as you mix slowly.


7. Pour the batter into the cake pans. Preheat the oven to 300 degrees. Bake the cakes for an hour to an hour and 10 minutes.


8. Remove the cakes from the oven, allow them to cool to room temperature, remove them from the pans and frost them.

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Transcripts

Petra Cox: Hi! I am Petra Cox with Moms Apple Pie Bakery, in Occoquan, Virginia and we have made a delicious chocolate cake batter and we have greased six inch pans ready and I am about to put the cake batter into the pans.

You can use four six inch pans or two nine inch pans and even if you want you could use ten inch pans and then would make little thinner layers. So, now I have a nice big full bowl of batter and I am going to slowly pour that into six inch pans and the important thing is just to make sure that you have the same amount in each pan so that when you are putting the cakes layers together, for the finished product they are nice and even.

So, there is for one and there is for two. I just have two cake pans prepared right now, but there is enough batter to make two more cakes. Two more layers that is and you can usually tell with your eye just how much batter is need and if the layers are even. Its always okay before you actually bake the cake to use a spoon and take some batter out of one pan and put in the other if its slightly more in one than the other.

Thats fine to do it wont make any difference in the finished product. So, these cakes are ready to be baked and they are going to go in my commercial convection oven over here. Its going to be around 250 degrees in the convection oven.

In a home oven its going to be 300 degrees. These cakes actually take a while to cook. Its a pretty rich batter and its going to take about an hour for this extension probably an hour and ten minutes for the nine inchs pan. But when they come out, there will be really nice, moist cake so we are ready to bake them.

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