Chocolate Cake
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Credit: Casey Shiller, CEPC, Coordinator of Baking and Pastry Arts, St. Louis Community College—Forest Park
Sizzle, Fall 2012
Ingredients
4 oz. cherry purée
4 ¼ oz. all-purpose flour
7 oz. granulated sugar
1 ½ oz. dark cocoa powder
1 t. baking powder
1 t. baking soda
½ t. salt
2 oz. vegetable oil
4 oz. sour cream
2 oz. whole eggs
1 t. vanilla extract
Instructions
1. Preheat oven to 350ºF.
2. Grease one full sheet pan; line with parchment paper.
3. Combine cherry purée, flour, sugar, cocoa, baking powder, baking soda and salt in bowl of electric stand mixer.
4. Whip on medium speed for 2 minutes.
5. Scrape down sides of bowl; add vegetable oil and sour cream.
6. Mix on medium speed for 1 minute.
7. Scrape down sides of bowl; add eggs and vanilla extract.
8. Mix on medium speed for 1 minute.
9. Spread batter onto sheet pan. Bake until golden-brown and baked through, about 20 minutes. Cool cake completely.
10. Cut into disks, using round cutter, to fit into bottom of dome flexipan.
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