1 tb Unsalted butter for pan;
-plus
6 tb Melted unsalted butter
3/4 c Flour
6 lg Eggs; room temperature
1 c Sugar
1/4 c Cocoa
1 1/2 ts Vanilla
Heat oven to 350 degrees. Line two 8-inch round cake pans with
parchment paper, butter the parchment, dust with flour, and set
aside. Set the bowl of an electric mixer over a pot of simmering
water. Combine eggs and sugar in a bowl; whisk until mixture reaches
110 degrees. Transfer bowl to electric mixer; beat on high speed
until well mixed, about 8 minutes. Sift together flour and cocoa;
then sift flour and cocoa over egg mixture, folding into mixture in
three batches and scraping down sides of bowl with rubber spatula.
Add melted butter in a steady stream. Add vanilla. Fold gently and
pour out into prepared pans. Bake until cake is springy to the touch,
about 18 to 20 minutes. Remove from oven, cool on a rack, and invert
onto a plate. Makes 1 eight-inch cake.
Cuisine: “Mexican”
Yields
1 servings