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Seedy

please give me a top button!

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@lixil

 please add a top button to forums. Would make life a wee bit easier.

 

If you do it ill send you cakes 🙂

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I didn't realize these forums/threads were massive enough for such a thing to be helpful. 

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speaking of cake

 

 

 

The Most Amazing Chocolate Cake
  • butter and flour for coating and dusting the cake pan
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1½ cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 4 large eggs
  • 1½ cups buttermilk
  • 1½ cups warm water
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
Chocolate Cream Cheese Buttercream Frosting
  • 1½ cups butter, softened
  • 8 oz cream cheese, softened
  • 1½ cups unsweetened cocoa powder
  • 3 teaspoons vanilla extract
  • 7-8 cups powdered sugar
  • about ¼ cup milk (as needed)
 
Instructions
The Most Amazing Chocolate Cake
  1. Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
  2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
  4. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
  5. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  7. Frost with your favorite frosting and enjoy!
Chocolate Cream Cheese Buttercream Frosting
  1. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
  2. Add in cocoa powder and vanilla extract. Beat until combined.
  3. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
 
Notes
METRIC MEASUREMENTS:
butter and flour for coating and dusting the cake pan
450 grams all-purpose flour
650 grams granulated sugar
155 grams unsweetened cocoa powder
17 grams baking soda
8 grams baking powder
11 grams salt
4 large eggs
350 ml buttermilk
350 ml warm water
115 ml vegetable oil
10 ml vanilla extract


Bake at 176 degrees celsius in three 23 centimeter pans

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2 minutes ago, Uocjat said:

Bake at 176 degrees celsius in three 23 centimeter pans

I prefer my cake with some Freedom.

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Just now, Bornstellar said:

I prefer my cake with some Freedom.

that's a shame no cake for you then I guess :(

 

but i'll convert it fro you anyway = 348.8F

though do keep in mind that baking at this temperature means you cake will contain 100% less science

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7 minutes ago, Uocjat said:

that's a shame no cake for you then I guess 😞

 

but i'll convert it fro you anyway = 348.8F

though do keep in mind that baking at this temperature means you cake will contain 100% less science

science is stupid anyway

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