PerfectAllAmericanChocolateButterCake byRoseLevyBeranbaumTheCakeBible 2.25ozor1/2c+3Tunsweetenedcocoapowder(lightlyspoonedintocup) 8.25ozor1liquidcboilingwater 5.25ozor3largeeggs(weighedwithoutshells) 21/4tvanilla(noweightmeasureforthis) 8.25ozor21/4c+2Tsiftedcakeflour(Ialwaysusedwellsiftedorganicunbleachedwheat flour) 10.5ozor11/2csugar 1Tbakingpowder(noweightmeasure) 3/4tsalt(noweightmeasure) 8ozor1cunsaltedbutter Allingredientsshouldbeatroomtemperature,exceptboilingwater. Preparecakepans:(2)8"or9"cakepansgreasethewholepan,linebottomwithparchment paperandgreasethepaper.Flourpans.

. 1.Preheatovento350degreesF. 2.Inamediumbowl,whisktogethercocoaandboilingwateruntilsmooth.Cooltoroom temperature. 3.Inanotherbowl,lightlycombineeggs,1/4ofthecocoamixtureandvanilla. 4.Inalargemixingbowl,combinetheremainingdryingredientsandmixonlowspeedfor30 secondstoblend.Addthebutterandremainingcocoamixture.Mixonlowspeeduntilthedry ingredientsaremoistened. 5.Increasetomediumspeed(highspeedifusingahandmixer)andbeatfor11/2minutesto aerateanddevelopthecake'sstructure.Scrapedownthesides. 6.Graduallyaddtheeggmixturein3batches,beatingfor20secondsaftereachadditionto incorporatetheingredientsandstrengthenthestructure.Scrapedownthesides. 7.Scrapethebatterintopreparedpansandsmooththesurfacewithaspatula.Thepanswill beabout1/2full.

8.Bake2535minutesoruntilatesterinsertednearthecentercomesoutcleanandthecake springsbackwhenpressedlightlyinthecenter.Thecakesshouldstarttoshrinkfromthesides ofthepansonlyafterremovalfromtheoven. 9.Letthecakescoolinthepansonwireracksfor10minutes.Loosenthesideswithasmall metalspatulaandinvertontogreasedwireracks.Topreventsplitting,reinvertsothatthetops areupandthencoolthemcompletelybeforewrappingthemairtight.Finishedcakeswillbe about11/2"tall. Storeairtight:2daysroomtemperature,5daysrefrigerated,2monthsfrozen.Textureismost perfectlymoistthesamedayasbaking. NeoclassicButtercream Makes4cups 4ozor6largeeggyolks 5.25ozor3/4csugar 5.75ozor1/2liquidcupcornsyrup(WholesomeSweetenersismakingtheirorganiccornsyrup againlookforitsoonattheCoop) 1#or2cunsaltedbutter(mustbesoftened) 1to2ozor24Tliqueur,eaudevieorvanilla Allingredientsshouldbeatroomtemperature. Havereadya1or2cgreased,heatproofglassmeasureneartherange. Thisrecipeiseasiestwithastandmixer,oraheavydutyhandmixer. 1.Placeeggyolksinthebowlofyourstandmixerandbeatuntiltheyarelightincolor(thiswill takeseveralminutesinastandmixer,andseveralmorewithahandmixer).

2.Meanwhile,combinesugarandcornsyrupinasmallsaucepan(preferablywithanonstick lining,butmystainlesssteelonehasalwaysworkedwellforme)andheat,stirringconstantly untilthesugardissolvesandthesyrupcomestoarollingboil(theentiresurfacewillbecovered withlargebubbles).Immediatelytransferthesyruptotheglassmeasuretostopthecooking. 3.Ifusingahandheldmixer,beatthesyrupintotheyolksinasteadystream.Don'tallow syruptofallonthebeatersortheywillspinitontothesidesofthebowl.Ifusingastandmixer, pourasmallamountofsyrupovertheyolkswiththemixerturnedoff.Immediatelybeatat highspeedfor5seconds.Continuewiththeremainingsyrup.Forthelastaddition,usea rubberscrapertoremovethesyrupclingingtotheglassmeasure.Continuebeatinguntil

completelycook(thiswilltakeseveralminutesusethetimetocleanyourglassmeasureand saucepanbeforeitgetstoosticky!).

4.Graduallybeatinthebutterand,ifdesired,anyoptionalflavoring.Placeinanairtightbowl. Bringtoroomtemperaturebeforeusing.Rebeattorestoretexture. Pointersthesyrupmustcometoarollingboilorthebuttercreamwillbetoothin.Don'tallow thesyruptofalldirectlyontothestandmixerpaddleasitwillspinthesyruparoundthesidesof thebowl.Usingahandmixerforthisportioncanmakethiseasier.