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Adapted fromWedding Cakes For You

Ingredients
350F, two 9x13 pan line bottom with parchment paper
1) 593g all-purpose flour
1) 895g granulated sugar
1) 131g natural unsweetened cocoa powder
1) 22g baking soda
1) 10g baking powder
1) 14g salt
2)571g buttermilk
(34g vinegar) substitute
(537g milk 1%) substitute
3) 213g canola oil
3) 5 large eggs
3) 5 tsp. vanilla extract
4) 513g (~2½ cup) decaf coffee or just hot water

Combine (2) and set aside for 10 minutes. I did use vinegar and milk to make the buttermilk.

In a mixing bowl (1) and sift and set aside.

In a large bowl combine (3) and use whisk to incorporate then add in (2) then (4)

Pour wet ingredients into dry. Beat mixture for 2 minutes. Batter will be runny.

Weight of batter 3190g ÷ 2 = 1595g. Divide batter into two 9x13 pans.

Bake at 350F for 35 minutes.

Ingredients
350F, 9x13 or two 9" pan line bottom with parchment paper
1) 297g all-purpose flour
1) 447g granulated sugar
1) 66g natural unsweetened cocoa powder
1) 11g baking soda
1) 5g baking powder
1) 7g salt
2) 286g buttermilk
(17g vinegar) substitute
(269g milk 1%) substitute
3) 107g canola oil
3) 3 large eggs
3) 2 tsp. (8g) vanilla extract
4) 257g (~1¼ cup) decaf coffee (1¼tsp. instant granules) or hot water

1 ¼" height

Combine (2) and set aside for 10 minutes. I did use vinegar and milk to make the buttermilk.

In a mixing bowl (1) and sift and set aside.

In a large bowl combine (3) and use whisk to incorporate then add in (2) then (4)

Pour wet ingredients into dry. Beat mixture for 2 minutes. Batter will be runny.

Weight of batter 1628g ÷ 2 = 814g. Divide batter into two 9" round pans or pour all for one 9x13".

Bake at 350F for 35 minutes.

Ingredients
350F, 21 cupcakes
1) 199g all-purpose flour
1) 299g granulated sugar
1) 44g natural unsweetened cocoa powder
1) 7g baking soda
1) 3g baking powder
1) 4g salt
2) 191g buttermilk
(11g vinegar) substitute
(180g milk 1%) substitute
3) 72g canola oil
3) 2 large eggs
3) 5g vanilla extract
4) 172g decaf coffee or hot water

Combine (2) and set aside for 10 minutes. I did use vinegar and milk to make the buttermilk.

In a mixing bowl (1) and sift and set aside.

In a large bowl combine (3) and use whisk to incorporate then add in (2) then (4)

Pour wet ingredients into dry. Beat mixture for 2 minutes. Batter will be runny.

Weight of batter 1071g ÷ 21 = 51g. Pour batter into glass measuring cup and fill each cupcake liner.

Bake at 350F for 20 minutes.

Each cupcake has 17g icing.

4" round pan fill to 200g. 350F for 30 minutes.

Ingredients
makes 6 cups, 1245g
1) 2 cup (370g) sugar
1) 1/3 cup (73g) water
2) 5 large egg whites
2) 1 tsp. (5g) cream of tartar
3) 3 cup (681g, 1½lbs) unsalted butter, room temp.
4) 100g (3.6oz) 70% dark chocolate

picture above: used Foremost Unsalted Butter.

Combine (1) in saucepan (ensure all sugar is 'wet' add more water as needed), heat until mixture reaches 248F, 5-10min

Meanwhile, whisk (2) medium-low speed until soft peaks, then slowly pour 248F syrup (1) and raise speed to high, until stiff peaks forms until mixture cools to 65-70F 5-10min.

Allow meringue to cool completely, then add butter (3) one tablespoon at a time at medium speed. Mixture may look curdled - raise speed to high.

Frosting should be smooth & thick.

In a saucepan melt chocolate (4), pour into 1 cup of buttercream then mix it all with the remaining buttercream.

Use buttercream immdiately or:

◊Refrigerate up to 1 week - bring to room temp about 1hr, then beat until soft and spreadable

◊◊Freeze up to 2 months - thaw in fridge

picture above: used Natrel Unsalted Butter

Ingredients
500 g chocolate cake
200 g chocolate buttercream

Mix cake and buttercream together. Shape into 30g balls and place a pop stick. Freeze, then coat them in chocolate.