LIST OF INGREDIENTS: at https://bongeats.com/recipe/chocolate-cake/
The tender crumb structure of the sponges comes largely from emulsifying the fat in the other liquids. Also unusual is this recipe’s use of boiling hot water, which apart from reducing gluten (which tends to make cakes chewy) also helps with the emulsion. Here, we’d be remiss if we didn’t credit ChefSteps’ chocolate cake recipe (linked below). Can’t thank them enough for turning us on to the hot-water technique. We’ve made several chocolate cakes in our day, and this was by far the best we’ve had.
Source credit–
CHEFSTEPS’ ULTIMATE CHOCOLATE CAKE: https://www.chefsteps.com/activities/ultimate-chocolate-cake
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“Une Vie D’enfant – Bossa Nova (Scottish Lente)” by AMAZONe
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