Page 63 - Chocolate Cake Doctor

L U S C I O U S L A Y E R S 45

minute. Stop the machine and scrape 7. Place one cake layer, right side up, on
down the sides of the bowl with a rubber a serving platter. Spread the top with
spatula. Increase the mixer speed to frosting. Place the second layer, right side
medium and beat 2 minutes more, scrap- up, on top of the first layer and frost the
ing down the sides again if needed. The top and sides of the cake with clean,
batter should look well combined. Divide smooth strokes.
the batter evenly between the prepared
Store this cake, in a cake saver or
pans, smoothing it out with the rubber
under a glass dome, in the refrigerator for
spatula. Place the pans in the oven side
up to 1 week.
by side.
4. Wash the electric mixer beaters and
R
place them in the refrigerator to chill.
5. Bake the cakes until they spring back
the Cake Mix Doctor says
when lightly pressed with your finger, 28
to 32 minutes. Remove the pans from the
This cake contains a little more
oven and place them on wire racks to cool
vegetable oil than other chocolate
for 10 minutes. Run a dinner knife around
cakes. It is also better when made with
the edge of each layer and invert each
whole milk, although you can use low-
onto a rack, then invert again onto another
fat milk. The added oil and whole milk
rack so that the cakes are right side up.
make the cake moister, but the added
Allow to cool completely, 30 minutes
fat causes the cake to bake flatter. Many
more.
cooks consider this a blessing because
6. Meanwhile, remove the chilled beaters they prefer a level cake to stack and
and the bowl of chilled Whipped Choco- frost. If you want a domed look, try the
Old-Fashioned Devil’s Food Cake (page
late Gan ache from the refrigerator. Whip
48)—or just pile extra frosting on top
the ganache on high speed for 2 to 3 min-
of this cake to give it added height.
utes, or until it lightens in color and
triples in volume.