No dome, no crisp edges, even browning and baking all over! So easy to use–just soak a strip in water then pin it around the sides of the cake pan, pop it in the oven, and wait for cake. Today, I made a Cocoa Layer Cake for Lek’s birthday.
Cocoa Layer Cake (original baker unknown)
Prep time: 25 minutes
Baking time: 25 minutes
Cooling and frosting time: 60 minutes
170g or 3/4 cup butter at 60˚F
281g caster sugar or 250g (1 1/4 cups) granulated sugar
1 teaspoon vanilla extract
150g or 1 1/2 cups cake flour
4 oz or 1/2 cup unsweetened cocoa powder (volume)
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup milk
Preheat oven to 350˚F/180˚C. Butter and flour two 9 inch round cake pans.
Cake Baker’s Notes: To prepare the pans I melted 1 tablespoon butter and mixed in 1 tablespoon flour. I brushed this mixture all over the bottom and sides of the pans. You can also use two 8 inch round pans or one 13×9 inch oblong cake pan.
In a large bowl, beat butter 10 seconds on medium high speed. Scrape down the bowl. On medium speed, gradually add sugar (1 minute). Increase speed to medium high and continue beating 5 minutes or until light and fluffy. Scrape down the bowl once halfway through. Slowly (1-1 1/2 minutes) beat in eggs and vanilla until blended.
Sift flour, cocoa, baking soda, and salt into a medium bowl. Add flour mixture to egg mixture alternately with milk, starting and ending with flour. Beat until blended. Pour batter into prepared pans. Gently tap on the counter-top to eliminate air bubbles. Smooth tops.
Bake in preheated oven 25-35 minutes or until the centers spring back when lightly pressed. Cool in pans on wire racks 5 minutes. Remove from pans. Cool completely on wire racks. Fill and frost as desired. I recommend half a recipe of Ina Garten’s chocolate buttercream frosting.