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Sunday, November 25, 2007
Learn How To Make a Transfat Free Chocolate Cake
Trans-Fat Free Yellow Cake with Chocolate Frosting
Here is an easy-to-make, trans-fat-free cake. (The frosting is not fat-free).
Ingredients
Cake:
1 ¾ Cups Sugar
4 eggs, room temperature
1 Cup Canola Oil
1 Cup Buttermilk
1 Teaspoon Vanilla
2 ½ Cups Cake Flour or 2 1/3 Cups Regular White Flour
1 ½ Teaspoons Salt
2 ¼ Teaspoons Baking Powder
Chocolate Frosting:
8 Cups Heavy Cream
8 Ounces Bittersweet, Semisweet or Milk Chocolate, Chips or Finely Chopped
A few grains Salt
Directions:
Preheat oven to 350ยบ. Grease and flour two 9 inch round cake pans. Beat sugar and eggs in large bowl until color turns a light butter yellow and the volume is quadrupled, about 3-5 minutes. Dip a spoon in the batter and write your initials – if you can see the outline for a few seconds, it’s perfect.
Add oil, buttermilk and vanilla, stir well. In a small bowl stir flour, salt, baking powder, add to liquid mixture. Beat one minute on low. Scrape the bottom of the bowl making certain no dry bits are trapped in the batter.
Divide the batter evenly into the pans. Bake in center of oven 25 – 30 minutes until the tops bounce back when touched lightly and a toothpick inserted in the center comes back clean. Turn out onto wire racks and let cool 1-2 hours.
Frosting: Boil Cream in a medium saucepan. Remove from heat, add chocolate and salt: Let sit 10 minutes.
Stir until chocolate is melted. Pour into a bowl and let it sit on the counter until completely cool. Refrigerate 4-6 hours or overnight.
Before frosting the cake whip on medium speed with a mixer briefly until fluffy. Spread filling between cake layers, frost sides of cake first, then top. For More Cake Recipes, and baking tips.
Here is an easy-to-make, trans-fat-free cake. (The frosting is not fat-free).
Ingredients
Cake:
1 ¾ Cups Sugar
4 eggs, room temperature
1 Cup Canola Oil
1 Cup Buttermilk
1 Teaspoon Vanilla
2 ½ Cups Cake Flour or 2 1/3 Cups Regular White Flour
1 ½ Teaspoons Salt
2 ¼ Teaspoons Baking Powder
Chocolate Frosting:
8 Cups Heavy Cream
8 Ounces Bittersweet, Semisweet or Milk Chocolate, Chips or Finely Chopped
A few grains Salt
Directions:
Preheat oven to 350ยบ. Grease and flour two 9 inch round cake pans. Beat sugar and eggs in large bowl until color turns a light butter yellow and the volume is quadrupled, about 3-5 minutes. Dip a spoon in the batter and write your initials – if you can see the outline for a few seconds, it’s perfect.
Add oil, buttermilk and vanilla, stir well. In a small bowl stir flour, salt, baking powder, add to liquid mixture. Beat one minute on low. Scrape the bottom of the bowl making certain no dry bits are trapped in the batter.
Divide the batter evenly into the pans. Bake in center of oven 25 – 30 minutes until the tops bounce back when touched lightly and a toothpick inserted in the center comes back clean. Turn out onto wire racks and let cool 1-2 hours.
Frosting: Boil Cream in a medium saucepan. Remove from heat, add chocolate and salt: Let sit 10 minutes.
Stir until chocolate is melted. Pour into a bowl and let it sit on the counter until completely cool. Refrigerate 4-6 hours or overnight.
Before frosting the cake whip on medium speed with a mixer briefly until fluffy. Spread filling between cake layers, frost sides of cake first, then top. For More Cake Recipes, and baking tips.
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