Part 5/9:
Martha transitions seamlessly into baking a dense, fudgy chocolate cake. She underscores the use of Dutch-process cocoa sifted thoroughly into the batter, combined with bittersweet chocolate and sour cream to add moisture and finesse to the crumb. Creaming softened butter with granulated sugar creates a velvety base, into which eggs and vanilla are incorporated one at a time, ensuring stability.
Baking Perfection
She recommends using buttered and cocoa-dusted pans to prevent sticking and even out the batter with an offset spatula before baking. The oven temperature is set at 350°F, baking for approximately 45-50 minutes. Martha’s meticulous attention to detail guarantees a moist, tender crumb that’s adaptable for layered cakes.