Dark Chocolate Cake
- Carbohydrate 609.021840608539 g
- Cholesterol 1485.38333374259 mg
- Fat 566.260675166672 g
- Fiber 23.5660838553265 g
- Protein 65.7913883862797 g
- Saturated Fat 356.725478436548 g
- Serving Size 1 1 recipe (2144g)
- Sodium 8862.28202875914 mg
- Sugar 585.455756753213 g
- Trans Fat 40.2749696792665 g
- Calories 7599 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
- Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Dense crumb and deep mahogany color define a properly baked dark chocolate cake. Unsweetened cocoa powder contains natural acids that react directly with alkaline baking soda, generating the carbon dioxide bubbles required for a high-rising structure. Whisking boiling water directly into the dry powder blooms the solids, dissolving micro-particles of cocoa butter and releasing trapped aromatics before the batter ever touches heat.
Creaming softened butter at room temperature with white sugar incorporates tiny air pockets that expand uniformly inside a 350 degree Fahrenheit oven. Adding four eggs individually prevents the emulsion from breaking, maintaining the uniform fat-to-protein matrix necessary for structural integrity across three nine-inch round pans. Alternating the dry flour blend with the cooled liquid cocoa prevents gluten over-development, keeping the final crumb tender rather than tough.
Baking requires precisely 25 to 30 minutes until a wooden pick inserted into the center emerges clean. Pairing this bitter, intense crumb with unsweetened whipped cream or tart macerated raspberries balances the heavy cocoa fats through contrasting acidity and lightness.
