Ingredients
1 (4 oz.) German sweet chocolate
2 1/3 c. sifted cake flour
1 1/2 c. sugar
1 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. butter
1 c. buttermilk
1 tsp. vanilla
2 eggs
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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Melt chocolate over low heat; cool. Sift flour, sugar, soda, baking powder and salt together. Add 3/4 cup of buttermilk and vanilla to flour mixture; beat for 2 minutes at medium speed with electric mixer. Add chocolate, eggs and remaining 1/4 cup of buttermilk. Beat for 1 additional minute with mixer. Pour into 2 (9-inch) greased and floured cake pans. Bake at 350° for 35 minutes. Do not let bottoms brown.