Name: Suzanne's Chocolate Cake
Yield: 16
Ingredients: For the cake: -; 3 cups all purpose flour -; 1 ½ teaspoons salt -; ¾ teaspoon baking powder -; 1 ½ teaspoons baking soda -; 2 2/3 cups sugar -; 1 cup + 2 tablespoons unsweetened natural cocoa -; 1 cup + 2 tablespoons water -; 1 cup + 2 tablespoons canola oil -; 5 large or 4 extra large/jumbo eggs -; ¾ cups water -; 1 ½ teaspoons vanilla -; For the frosting: -; 1 box powdered sugar (1 pound or 454 grams) -; 3/4 cups cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa) -; A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto) -; 1 1/2 cup butter, firm, not cold, not too soft -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Suzanne's Chocolate Cake

1. For the cake: -

2. 3 cups all purpose flour -

3. 1 ½ teaspoons salt -

4. ¾ teaspoon baking powder -

5. 1 ½ teaspoons baking soda -

6. 2 2/3 cups sugar -

7. 1 cup + 2 tablespoons unsweetened natural cocoa -

8. 1 cup + 2 tablespoons water -

9. 1 cup + 2 tablespoons canola oil -

10. 5 large or 4 extra large/jumbo eggs -

11. ¾ cups water -

12. 1 ½ teaspoons vanilla -

13. For the frosting: -

14. 1 box powdered sugar (1 pound or 454 grams) -

15. 3/4 cups cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa) -

16. A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto) -

17. 1 1/2 cup butter, firm, not cold, not too soft -

How to cook deliciously - Suzanne's Chocolate Cake

1. Stage

Preheat the oven to 350°F.

2. Stage

Mix the dry ingredients together: In a large bowl, vigorously whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.

3. Stage

Add part of the water and canola oil: Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.

4. Stage

Add the eggs, remaining water, and vanilla: Add eggs, 3/4 cup of water, vanilla. Mix 5 to 6 minutes with a whisk, 3 to 4 minutes with a hand mixer, or 2 minutes with a KitchenAid mixer.

5. Stage

Bake: Pour into three 10" cake pans, bake at 350°F for 25 to 35 minutes (adjust for convection); test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans.

6. Stage

Cool then freeze the cakes: Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours. Frosting

7. Stage

Combine the powdered sugar and cocoa powder: This part is a little harder as it is really done to taste. Put powdered sugar and 3 cocoa into a food processor. Pulse until blended.

8. Stage

Drizzle in the flavoring liquid: Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren't looking for flavor beyond the cocoa and butter). To not put in too much liquid, but if you do, add more cocoa or sugar. Taste. When the flavor and consistency is right,

9. Stage

Add the butter: Add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the food processor will warm it slightly. Pulse until blended.

10. Stage

Frost the cake: Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.