Cake Flour Substitute
Cake flour has less gluten than other flours, such as all-purpose, and because of this items baked with it tend to be lighter and more tender. If you ever have a flour recipe that calls for cake flour, but all you have is the all-purpose stuff, you can make a simple substitution.
For every cup of cake baking flour called for, put two tablespoons of corn starch in the bottom of your cup measurer, and then fill it up with all-purpose flour the rest of the way. The corn starch, which has essentially no gluten, will cut the gluten content of the all-purpose flour and make it more like cake flour. This substitute works better for denser cakes and breads that call for cake flour than for other items such as angel food cake, which really requires cake flour in order to be light.
This recipe for chocolate cake is made using this method of substitution and it’s so light and delicious that even a trained pastry chef wouldn’t be able to tell cake flour wasn’t used.
Rich Chocolate Cake With Chocolate Frosting
Ingredients You Will Need:
Cake:
5 ounces semi-sweet chocolate chips
½ cup butter
2 ½ tablespoons corn starch
2 cups all-purpose flour
2 ¼ cups sugar
1 ¾ teaspoons baking soda
A pinch salt
1 cup whole milk
¾ cup water
3 eggs
1 teaspoon vanilla
Melt the chocolate chips and butter in a microwave safe bowl. Microwave on high for 30 seconds. Stir to combine and, if it’s not melted, put it back in for another 15 seconds. Sift all the dry ingredients together in a big bowl. Using a hand mixer set to low, slowly add the wet ingredients, beating the whole time. Scrape down the side of the bowl, and beat for another minute. Grease and flour two nine-inch cake pans. Divide the mixture evenly into them, and bake for about half an hour in a 350 degree Fahrenheit oven. When a toothpick inserted into the middle comes out clean, they are ready. Remove the cakes from the pans, and allow to cool completely before frosting.
Frosting:
3 cups powdered sugar
½ cup cocoa powder
6 tablespoons butter
⅓ cup evaporated milk
1 teaspoon vanilla
Sift together the sugar and cocoa powder. Beat the butter in a large bowl with a hand mixer, and slowly incorporate the sugar mixture and milk, alternating between each. Stir in the vanilla. If it is too grainy, add a little more evaporated milk until it reaches your desired texture.
Frost the tops of each cake, and put one on top of the other. Frost the sides, and smooth out. Serve with a tall glass of milk.
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