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350F, 9x13 pan tray lined with parchment paper
1) 2 cup (234g) all-purpose flour
1) ½ cup (93g) sugar
1) 3 tsp. (13g) baking powder
1) 1 tsp. (6g) salt
2) 8 (130g) egg yolks, at room temperature
3) ½ cup (88g) vegetable oil
3) 1 tsp. (4g) vanilla
3) ¾ cup (169g) hot water (+ 2 tbsp. (9g) instant coffee for mocha version)
4) 8 (260g) egg whites, at room temperature
4) 1 tsp. (5g) cream of tartar
5) ¾ cup (138g) granulated sugar

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

In a mixing bowl combine (2) and (3) beat until combined then stir in (1). Transfer into separate bowl.

Whip (4) at medium-high speed until frothy then add sugar(5) very gradually and continuously beating until meringue is glossy and stiff (beat at speed 10 for 1min and 30 sec).

Pour batter into egg white mixture use paddle attachment and stir until well blended. Pour into pan and bake at 350F.

Batter weight 1123g.

◊◊◊ 9x13 pan 30 minutes. Cool cake upside down.

350F, 9x13
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)

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.

Bake at 350F for 35 minutes.

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) 73g 70% dark chocolate

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.

Mocha Frosting: Reserve 250g of buttercream and mix with (¼tsp.instant coffee + ½tsp hot water)

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