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This one is adapted from a cookbook called "Miette" namesake of the pastry shop in San Francisco who publish it.

The conversion formula for round cake: (radius) want to use divide it by recipe pan (ex. (4.5 x 4.5) ÷ (3 x 3) = 20.25/9 = 2.25 use this number to multiply your ingredients.

Ingredients
350F, two 9x2-inch round cake, butter & parchment pan

yield two 9x2-inch round cakes or 48 standard cupcakes

1) 478.26g all-purpose flour
1) 287.18g natural unsweetened cocoa powder
1) 3+¼+⅛ tsp. baking soda
1) 1+⅛ tsp. baking powder
1) 1+½+⅛ tsp. salt
2) 4½ oz (130g) 70% chocolate, chopped
2) 2 ¼ cup boiling water
3) 2 ¼ cup buttermilk
3) 1+⅛ tsp. vanilla extract
4) 5 large eggs, room temp.
5) 1+⅛ cup vegetable oil
6) 33.8 oz sugar

◊◊Record initial weight of final bowl used so you can evenly divide batter in the end◊◊

Combine (1) and sift, set aside.

Combine (2) whisk until chocolate is melted. Cool mixture for 15min

Combine (3) set aside.

Whisk eggs (4) on high speed until foamy 2min. Reduce to low and add oil (5), increase speed to medium 30sec. Add in chocolate (2).

Low speed add (3) then sugar (6), mix until batter is smooth 2min.

Set speed to stir and add dry ingredients (1) into batter in three portions and mix thoroughly. Divide batter into desired pans.

◊ 9x2-inch round cake pan (with 1612g batter) bake at 350F for 1 hour.

◊◊ cupcakes, standard muffin 2/3 full Bake at 350F for 20-25minutes.

Cool in pan for 20min, Wrap cake in saran wrap and refrigerate at least 1 hr or up to 3 days. Freeze up to two months.

Ingredients
350F, 9x2-inch round cake, butter & parchment pan

yield 9x2-inch round cake or 24 standard cupcakes

1) 239.13g all-purpose flour
1) 143.59g natural unsweetened cocoa powder
1) 1+½+⅛ tsp. baking soda
1) ½ tsp. baking powder
1) ¾ tsp. salt
2) 2¼ oz (65g) 70% chocolate, chopped
2) 1⅛ cup boiling water
3) 1⅛ cup buttermilk
3) ½ tsp. vanilla extract
4) 2 large eggs, room temp.
5) ½ cup vegetable oil
6) 16.9 oz sugar

Combine (1) and sift, set aside.

Combine (2) whisk until chocolate is melted. Cool mixture for 15min

Combine (3) set aside.

Whisk eggs (4) on high speed until foamy 2min. Reduce to low and add oil (5), increase speed to medium 30sec. Add in chocolate (2).

Low speed add (3) then sugar (6), mix until batter is smooth 2min.

Set speed to stir and add dry ingredients (1) into batter in three portions and mix thoroughly.

◊ 9x2-inch round cake pan bake at 350F for 1 hour.

◊◊ cupcakes, standard muffin 2/3 full Bake at 350F for 20-25minutes.

Cool in pan for 20min, Wrap cake in saran wrap and refrigerate at least 1 hr or up to 3 days. Freeze up to two months.

Ingredients
350F

yield 12 standard cupcakes or 24 mini cupckaes

1) 119.6g all-purpose flour
1) 71.8g natural unsweetened cocoa powder
1) ¾ tsp. baking soda
1) ¼ tsp. baking powder
1) ¾ tsp. salt
2) 32.5g 70% chocolate, chopped
2) ½ cup + 1 tbsp. boiling water
3) ½ cup + 1tbsp. buttermilk
3) ¼ tsp. vanilla extract
4) 1 large eggs, room temp.
5) ¼ cup vegetable oil
6) 8.4 oz sugar

Combine (1) and sift, set aside.

Combine (2) whisk until chocolate is melted. Cool mixture for 15min

Combine (3) set aside.

Whisk eggs (4) on high speed until foamy 2min. Reduce to low and add oil (5), increase speed to medium 30sec. Add in chocolate (2).

Low speed add (3) then sugar (6), mix until batter is smooth 2min.

Set speed to stir and add dry ingredients (1) into batter in three portions and mix thoroughly. Divide batter into desired pans.

◊ mini cupcakes, Bake at 350F for 15minutes.

◊◊ cupcakes, standard muffin 2/3 full Bake at 350F for 20-25minutes.

Cool in pan for 20min.

Ingredients
makes 6 cups,
1) 2 cup (14oz) sugar
1) 1/3 cup water
2) 5 large egg whites
2) 1 tsp. cream of tartar
3) 3 cup (1½lbs) unsalted butter, room temp.
4) 2 tbsp. vanilla extract

Combine (1) in saucepan, 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, Add vanilla (4) & mix thoroughly.

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