I am Petra Cox with Mom's Apple Pie Company in Occoquan, Virginia and today we are making a chocolate cake. You are going to combine the dry ingredients with the egg mixture and the chocolate and coffee mixture. I am going to add a probably roughly a cup at a time into there and always start mixing slowly, so that you don't get a big puff of flour and cocoa in your face and gradually get it a little higher.
You don't have to fully combine it each time. You just need it all to be combined by the end of batter. So, just a little bit of this. It's cooled of now, so don't really have danger of it cooking the eggs while it's in there.
So the principle here is just to alternate the dry ingredients and these wet ingredients so that your cake batter is mixing nicely. You can see I am making sure to get all the rest of this chocolate because you want all the chocolate flavor in there that you can, and I am going to lower that just to make it a little easier to get in there.
I always like to end on the dry ingredients. I am not quite sure if it is a superstition or what, but I just -- how I like to make my chocolate cake, so just getting every little last bit in there. Just before you are done, I am going to scrape down the sides of the bowl and then give it one last round in the mixer, so, that you are not over mixing the dough. There it is the really rich chocolaty cake batter. We have our chocolate cake batter ready and we're ready to divide it into four six-inch pans or two nine-inch pans.
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