Ingrédients pour Mahogany Cake
- 1/2 cup unsweetened cocoa powder
- 1 1/4 cups milk
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Cake Flour
- Baking Powder
- Baking Soda
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Comment préparer Mahogany Cake
- In a small saucepan, whisk together 1/2 cup unsweetened cocoa powder and 1/2 cup milk over medium heat. Cook, stirring constantly, until smooth and thickened (about 2-3 minutes). Remove from heat and let cool completely.
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 3/4 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently stir in the cooled chocolate mixture.
- Divide the batter evenly between the prepared pans.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, frost and fill as desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
151g
Fat
23g
Carbs
23g
