I am Petra Cox with Mom's Apple Pie Company in Occoquan, Virginia. Today we're making a chocolate cake. I have measured out the ingredients, the dry ingredients for the cake and they are in this bowl. I just want to combine them with the whisk real quick. The whisk I notice, does sort of the same job that sifting might do, it breaks up the clumps and it just going to combine all the eleven ingredients and the cake flour, the cocoa and the sugar. So that when they are added into the wet ingredients, it will kind of blend seamlessly together without clumps of cocoa or clumps of baking soda or what not. So just make sure that, that is nicely mixed and I have here three ounces of chocolate. I have really dark chocolate that I am using, it's 88 % cocoa.
You can also just regular bitter sweet chocolate for this. This is eight ounces of hot coffee and I am pouring it over the chopped chocolate. You can use chocolate chips or you can chop up the chocolate bar. So you kind of let the coffee do the job of melting the chocolate. The coffee is going to give the chocolate cake an extra rich intense flavor. So you can set this aside while you are making the rest of the cake.
I have three eggs here, that I am going to crack into the stand mixer, the bowl of a stand mixer. We have a nice powerful sort of professional grade mixer, it's a standard home size though. You can also just use one of those electric hand-beaters that most people have in their kitchens. This does a little bit quicker. So we're going to crack the three eggs into that and beat the eggs starting off slowly so they don't splash all over the place and you can just go ahead and use it at the top speed to beat the eggs.
It will take a few minutes before you can get the eggs to be slightly frothy, but nicely beaten, somewhat frothy eggs are what you are looking for. So what we have here is some beaten eggs and they are nice and frothy now and we're going to add the other wet ingredients. I have a cup -- a stick of butter that has been melted and one whole cup of sour cream. I say go for the regular sour cream, full fat just really what it is, it's cultured cream and rather than something with stabilizers and other agents that make it seem firm.
You want just a regular cultured cream, that's full fat sour cream and then half-a-cup of milk and just mix those, they don't have to be fully mixed because the mixer will do most of that work and I say one teaspoon of vanilla, but I've got to admit that I usually run the teaspoon over a little bit because I am kind of a sucker for vanilla. This is really good, authentic 100% real vanilla extract instead of vanilla favoring, nothing beats real vanilla so.
So those are your wet ingredients there. Now you just got this add them into your eggs and you can use a spatula to really get everything off the sides, so you are sure that you have all your ingredients in there, because sometimes just a few teaspoons or tablespoons really makes the difference in the texture of a cake or whatever you might be baking.
So you're going to beat your wet ingredients in with the eggs. So you can mix those just until they are incorporated. I'll show you what that looks like, just so that you can't tell the difference between eggs and the sour cream mixture, it's all one thing now.
So at this point you have your dry ingredients that you've measured out and those are all combined and you also have your chocolate and coffee mixture, that's been resting for a little bit, so you just want to stir it up and make sure all the chocolate is melted. And at this point, you're going to combine the dry ingredients with the egg mixture and the chocolate and coffee mixture.
Transcription by:
Scribe4you Transcription Services