cake recipe but NO butter
Can you give me some cake recipes WITHOUT using butter/margarine?
- ?Lv 71 decade agoFavorite Answer
double chocolate layer cake
This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either.
Watch how to prepare this cake like a pro with our hands-on technique video.
Servings: Serves 12 to 14.
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IngredientsFor cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
two 10- by 2-inch round cake pans
PreparationMake cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
- 1 decade ago
砂塘 ¼ 杯 加 ¼ 杯
鹽 1/8 茶匙
他他粉 ½ 茶匙
雲呢拿香油 ½ 茶匙
1. 將麵粉、鹽及 ¼ 杯糖過篩 3 次，備用；
2. 將其他材料放在大碗中，用電動打蛋器打至溶量增大 4 -5 倍，蛋白會非常之軟，及呈 現濕濕地的狀態；
3. 另外準備 ¼ 杯糖，續匙續匙加入蛋白中打發，繼續慢慢打至8成企身，然後續少續少篩入蛋白內，每次篩一層薄薄的麵粉在蛋白上，用橡膠刮刀攪拌後，再重複加入麵粉，再攪勻直至所有麵粉攪入蛋白內；
4. 將麵糊倒入中空模內（不能掃上油），然後放入已預熱焗爐，用 180 度焗 30 分鐘。