Recently celebrated my daughter's birthday and I plan for a super sweet and delicious cake for her.
Ingredients
Chocolate Cake
1 cup milk
⅓ cup + 1 tbsp applesauce unsweetened
1 tbsp apple cider vinegar
1 ½ tsp vanilla extract
⅓ cup + 1 tbsp oil
1 ⅔ cup all-purpose or spelt flour
½ cup cocoa powder
¾ cup sugar white or brown or mixed
2 ½ tsp baking powder
½ tsp salt
Vanilla Cake
2 cups milk
1 tbsp apple cider vinegar or lemon juice
4 ½ cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
½ cup milk
¾ cup butter softened
¾ cup oil
2 ¼ cups sugar
1 tbsp vanilla extract
Whipped Cream
3 cup cold heavy cream or heavy whipping cream
6 Tablespoons confectioners’ sugar
1 1/2 teaspoon pure vanilla extract
Method
Chocolate Cake
Preheat the oven to 356°F (180°C). Lightly grease an 8-inch springform pan and line the bottom with parchment paper.
Whisk together the milk, applesauce, apple cider vinegar, vanilla extract, and oil in a measuring jar. Set aside.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Then add the wet ingredients and mix briefly until just combined.
Pour the batter into the prepared baking pan and smooth it out. Bake in the preheated oven for about 50 minutes, or until a toothpick comes out clean. Then remove from the oven and let it cool completely.
Vanilla Cake
Combine the milk and the vinegar and set aside until to curdle into buttermilk.
Preheat oven to 356°F (180°C). Grease three 8-inch (20cm) cake pans and line the bottoms with parchment paper.
In a large bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, beat the softened butter, oil and sugar until creamy and fluffy, about 2-3 minutes. Reduce the speed to low, add the milk and the vanilla extract and mix until well combined.
Now alternate adding the flour mixture and buttermilk in 4 batches, mixing until just combined after each batch.
Divide the batter evenly between your prepared cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center comes out almost clean.
Let cool in the pans, then carefully invert them onto a cooling rack and allow to cool completely before frosting.
Frosting
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency.
Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.
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