Chocolate Velvet Fudge Cake
Rose's Heavenly Cakes
63 grams Dutch cocoa
118 grams boiling water (1/2 cup)
150 grams eggs at room temperature (about 3)
118 grams water (1/2 cup)
2 1/4 tsp vanilla
235 grams cake flour or all purpose flour
300 grams sugar
3 tsp baking powder
3/4 tsp salt
227 grams margarine or butter
Preheat your oven to 350 degrees. Generously grease and flour a bundt pan. Set aside.
In a small bowl, place the cocoa powder. Pour boiling water over it,
and stir to make a paste like consistency. Cool to room temperature. Chill to speed up the cooling.
In a bowl, place the eggs, water, and vanilla.
Whisk thoroughly to combine. Set aside.
In another larger bowl, place all of the dry ingredients and whisk to combine.
Add the margarine or butter and the cocoa slurry,
and begin beating until all the flour is moistened. Scrape down the bowl as needed.
Add half of the liquid ingredients at a time, beating well and scraping down the bowl after each addition.
Here is the completed batter.
Spoon the batter into the prepared pan. Bake around 50 minutes until a toothpick inserted comes out clean.
Cool for fifteen minutes and then invert onto a rack. Cool completely. Didnt manage a shot of the unmolded cake. Next time...