Petra CoxPetra is a specialty baker for Mom's Apple Pie Company, a family-run bakery with four locations in Northern Virginia. By the time she was born, the family business had been operating from their home for three years. Petra and her siblings grew up rolling crusts, peeling apples and baking pies with their parents from early on. In addition to bakery experience, Petra trained with family friend, Is Harris, making a variety of Thai cuisine from scratch, punctuating her culinary appreciation for both sweet and savory flavors and techniques. Subsequent training in oenology and cuisine both in Florence, Italy and Washington, DC led to her current position as wine buyer and recipe research and development at Mom's Apple Pie in Occoquan, Virginia.
I am Petra Cox with Moms Apple Pie Company in Occoquan, Virginia and today we are making a chocolate cake. You are going to combine the dry ingredients with the egg mixture and the chocolate and coffee mixture. I am going to add probably roughly a cup at a time into there and always start mixing slowly, so that you dont get a big puff of flour and cocoa in your face and gradually get it a little higher. You dont have to fully combine it each time. You just need it all to be combined by the end of batter. So, just a little bit of this. Its cooled of now, so dont really have danger of it cooking the eggs while its in there.
So, the principle here is just to alternate the dry ingredient and these wet ingredients so that your cake batter is mixing nicely.
You can see I making sure to get all the rest of this chocolate because you want all the chocolate flavor in that you can and going to lower that just to make it little easier to get in there.
I always like to end on the dry ingredients, I am not quite sure if it is a superstition or what, but I just -- how I like to make my chocolate cake so just getting every little last bit in there.
Just before you are done we want to scrape down the sides of the bowl and then get it one last round in the mixer. So, that you are not over mixing the dough and there it is the really rich chocolaty cake batter and we have our chocolate cake batter ready and we are ready to divide it into four six inch pans or two nine inch pans.