Chocolate WASC Instructions
Preheat oven to 335℉. Prepare two 8" round cake pans. I prefer to use cake goop.
Add all dry ingredients into the bowl of your stand mixer with a paddle attachment. Add in the rest of your ingredients and mix on low for 1 minute.
Stop and scrape the bowl and then mix on medium for two minutes.
Pour batter into your cake pans and bake for 30- 35 minutes until a toothpick comes out of the center with just a few sticky crumbs clinging to the toothpick.
Let cool a few minutes in the pan before turning out onto a cooling rack. Let cool fully and frost.
Place the heavy whipping cream into a medium-sized pot over medium-high heat. Whisk occasionally to prevent burning. Do not walk away!
Heat cream until steam is rising from the surface but it isn't boiling.
Pour hot cream over the chocolate and let sit for 5 minutes
Add in salt and whisk until smooth. If you have any un-melted lumps, you can use an immersion blender to get them out.
Pour chocolate into a shallow dish and cover with plastic wrap let cool at room temperature until a peanut butter consistency. If chocolate is too firm, you can microwave for 10 seconds and then stir with a spatula or whip with a hand mixer.
Frost cake as desired.
Don't worry about any of the ingredients on the back of the box, just use the ingredients listed in the recipe.
This recipe makes enough batter for three 6"x2" cakes or two 8"x2" cakes (round).
This recipe makes 40 cupcakes with about 1.25 ounces of batter per cupcake tin.
You can use dark beer in place of coffee or just plain water.
Serving: 1g | Calories: 390kcal (20%) | Carbohydrates: 38g (13%) | Protein: 5g (10%) | Fat: 26g (40%) | Saturated Fat: 15g (75%) | Cholesterol: 67mg (22%) | Sodium: 353mg (15%) | Potassium: 250mg (7%) | Fiber: 3g (12%) | Sugar: 22g (24%) | Vitamin A: 488IU (10%) | Vitamin C: 1mg (1%) | Calcium: 68mg (7%) | Iron: 3mg (17%)