2 years ago Chris Hight ( Aventoino’s Chef/Owner ) surprised me with a piece of cake. I can’t explain how in love I fell with this resplendent work of food art. If you have ever been to Aventino’s you know that after your fabulous meal you just can’t possibly eat one more bite. Well this cake will push you to achieve this glutenous goal.
Aventino’s Chocolate Cake (serves 12)
• 2 cups all-purpose flour
• 2 cups sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon espresso powder
• 1 cup milk
• 1 stick salted butter (softened)
• 2 eggs
• 2 teaspoons vanilla extract
Preheat oven to 350º F. Prepare one 9×13 inch cake pan by spraying with baking spray or buttering and lightly flouring.
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine Add milk, softened, eggs, and vanilla to flour mixture and mix together on medium speed until combined. Beat on high speed for about 30 seconds. Distribute cake batter evenly in the 9×13 pan. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
3 cups convection sugar
• 1/2 teaspoon vanilla extract
2 sticks salted butter (softened)
• 6 ounces marscarpone cheese
1/2 cup unsweetened cocoa powder
• 1/4 cup chocolate syrup.
In mixer bowl add butter,cheese,syrup and vanilla. Mix on low while adding cocoa until evenly blended. While mixing, add sugar one cup at a time until mixture become smooth. Mix on medium for one minute. Let mixture set covered for 10 minutes before using.