Crumb Boss Chocolate Cake
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I don’t know if anyone has heard of the crumb boss, who happens to make videos every Saturday and posts them on Youtube. She’s a fantastic pastry chef and teacher. My husband goes as far as to say that I’m obsessed because every Saturday night I wait ..not so patiently on either my iphone or kindle fire to watch the new videos. Yeah, it’s bad.
Anyway, I tried her new and improved chocolate cake recipe and peanut butter buttercream was the pairing I chose. The husband seems to love it. It looks really moist and chocolatey. I’ve 0nly tried a little crumb before I iced the cake. It tasted pretty good. I have a feeling the cake will be gone before I get around to actually a slice. Did I mention Wesley loves sweets.
I really wanted to make some cake pops, but I can’t see making cake pops out of a homemade cake. I would much rather crumble up a box cake mix. It’ somehow makes me feel like all my hard work wasn’t wasted. I bet that’s one of my next videos. I’m just guessing. I haven’t bought the supplies yet.
About this picture with the extremely poor lighting, it’s my husband’s fault. I knew I had to take pictures last night and not today otherwise there would be no pictures. I would have a mangled cake left to take pictures of if I would have waited.
Chocolate Cake
Recipe from Crumb Boss
12 T. (1 1/2 sticks) butter, room temperature
4 eggs
2 egg yolks
1 cup granulated sugar
1 T. vanilla extract
3/4 cup semi-sweet baking chocolate
4 T. dutch processed cocoa powder
1/2 cup hot water
1/2 cup plain yogurt1/2 cup milk
1 3/4 cups all-purpose flour1 1/2 tsp. baking soda1/2 tsp. salt
As you can see, I have put them in groups. It’ll help with explaining the directions. Preheat your oven to 350 degrees.
Cream the first group of ingredients (butter, eggs, sugar, and vanilla extract) until they reach the ribbon stage. It took about five minutes on high speed on the stand mixer. The mixture will be a creamy, pale yellow color.
While waiting for that to whip up, whisk in a small bowl the hot water and cocoa powder.
Melt your baking chocolate in the microwave. It will take almost a minute, but make you stir it often. Whisk your melted chocolate into the cocoa powder. Add your chocolate mixture into the creamed egg mixture and put it back onto the mixer and let it go into it’s completely incorporated.
In a small bowl add your milk and yogurt and give it a quick whisk.
In a medium sized bowl, sift in your dry ingredients. Now alternately add the milk/yogurt mixture and flour.
Now that the batter has finally come together grease your two 10″ pans. I like to lay parchment paper on top of the greased pan and then grease the parchment paper, just for reassurance that the cake will release. Once you have the batter split up and in the pans give the pans a top on the counter to get the bubbles out.
Place in the oven for about 30 minutes. You can always use a toothpick to check to see if the cake is done. Put the toothpick in the middle of the cake and if it comes out clean it’s done!
Let the cakes cool on a rack.
Then it’s time to throw together some peanut butter frosting. Chocolate frosting would put this cake over-the-top for chocolate lovers!
Crumb Boss Chocolate Cake
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Ingredients
- 12 tablespoons butter, room temperature
- 4 large eggs
- 2 large egg yolks
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 tablespoons dutch processed cocoa powder
- 1/2 cup hot water
- 3/4 cup semi-sweet baking chocolate, chopped
- 1/2 cup plain yogurt
- 1/2 cup whole milk
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- peanut butter frosting
Instructions
- Preheat your oven to 350 degrees F. Grease 2 10-inch or 3 9-inch cake pans with nonstick cooking spray. Place a parchment circle in the bottom of each pan and lightly spray that with nonstick cooking spray.
- In a large bowl, add the 12 tablespoons butter, 4 large eggs, 2 large egg yolks, 1 cup granulated sugar, and 1 tablespoon vanilla extract. Beat on medium/high speed until it reaches the ribbon stage, about 5 minutes. Ribbon stage is when the mixture appears pale, fluffy, and when you pull the beater up, the batter will leave a trail that resembles a ribbon.
- In a small bowl, whisk together the 4 tablespoons dutch processed cocoa powder and 1/2 cup hot water.
- In a microwave-safe bowl, add the chopped 3/4 cup semi-sweet baking chocolate. Place in the microwave and microwave in 30-second intervals until completely smooth and melted.
- Whisk the melted baking chocolate into the cocoa powder/water mixture until combined.
- Add your chocolate mixture into the butter/egg mixture and beat until combined. Scrape down the sides of the bowl.
- In the bowl that add the cocoa mixture, add the 1/2 cup plain yogurt and 1/2 cup whole milkWhisk until combined.
- In a medium sized bowl, sift in your 1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking soda, and 1/2 teaspoon salt.
- Alternately add the flour and milk/yogurt mixture to the butter/egg mixture starting and ending with flour. Mix in each addition until combined and scrape down the sides of the bowl before adding the next.
- Divide the batter into the prepared pans.
- Place in the preheated oven for about 30 minutes if you using the 10-inch pans and begin checking the 9-inch pans at 20 minutes. Insert a toothpick in the center of the cake. If it comes out clean or with moist crumbs, it’s done. If there’s wet batter, let it bake longer.
- Let the cakes cool for 10 minutes in the pan and turn out onto cooling racks to cool completely.
- Once cooled, frost with peanut butter frosting.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)