Look at those perfectly tender and buttery chocolate cake layers. This cake is super soft, yet strong enough for sculpted or wedding cakes. A little rum syrup and Chocolate Italian Meringue Buttercream are the perfect partners for this dark chocolate cake.
As promised, this entire month I will be sharing nothing but chocolate recipes. How about we make a perfect chocolate layer cake? This is my go-to Chocolate Butter Cake filled and iced with Chocolate Italian Meringue Buttercream. This was the standard chocolate cake that I made for 10 years in my cake business.
The gorgeous dark chocolate color on this cake comes from the Dutch process cocoa powder. I love the super-fine texture and deep, dark color of this cocoa. For years, this brand was only available in restaurant supply stores, but you can buy Cocao Barry Extra Brute on-line. (*Disclaimer, I earn commission for affiliate sales but I truly use and love this brand). It’s the only cocoa I use.
So what is “Dutched” cocoa anyway?
Cocoa beans are naturally on the acidic side of the pH scale. Cocoa that is not treated, often labeled “natural” or simply “cocoa”, is naturally acidic and has an acidic, fruity and slightly bitter flavor.
Dutched cocoa powder has been alkalized to neutralize the acid in the cocoa. Dutched cocoa has a deeper, darker color than natural cocoa and has a lighter, less astringent flavor. I like the gorgeous dark color and fudgy flavor of a cake baked with Dutched cocoa powder.
This recipe is basically a version of my Vanilla Butter Cake. I replaced 1/4 of the flour with cocoa powder, but otherwise it’s the same recipe. You can turn any cake recipe into a chocolate cake by replacing part of the flour with cocoa. Like flour, cocoa has starches that will absorb water. Cocoa also has some protein, but not gluten. So you can’t replace all the flour with cocoa or you won’t have enough structure in the cake. I generally replace 1/4 of the total flour for a big chocolate flavor without compromising the structure of the cake.
Even though I used Dutch cocoa powder, which is not acidic, I kept the baking soda in the recipe. The baking soda is there to neutralize the acid in the sour cream and also deepens the chocolate color even more.
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