chocolate_cake
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chocolate_cake [2023/03/11 17:34] jforbes created |
chocolate_cake [2024/04/20 17:57] (current) jforbes |
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| ==== The cake (8" round pan) ==== | ==== The cake (8" round pan) ==== | ||
| - | 80 g cocoa powder | + | * 2 cups all-purpose flour |
| - | 270 ml hot coffee | + | * 2 cups granulated sugar |
| - | 200 g all purpose flour | + | * 6 oz (170g) 70% dark chocolate, chopped |
| - | 1 1/2 tsp baking soda | + | * 2 teaspoons baking powder |
| - | 3/4 tsp baking powder | + | * 1 1/2 teaspoons |
| - | 1 pinch of salt | + | * 1 teaspoon salt |
| + | * 2 large eggs, at room temperature | ||
| + | * 1 cup whole milk, at room temperature | ||
| + | * 1/2 cup vegetable oil | ||
| + | * 2 teaspoons vanilla extract | ||
| + | * 1 cup hot coffee | ||
| + | ==== Chocolate butter cream ==== | ||
| - | 3 eggs | + | * 1 cup (2 sticks) unsalted butter, softened |
| - | 225 g sugar | + | * 3 1/2 cups powdered |
| - | 100 ml milk | + | * 2 oz (55g) 70% dark chocolate, melted and cooled |
| - | 80 g oil | + | |
| - | 1 1/2 tbsp vanilla | + | * 2 teaspoons |
| - | 1 1/2 tbsp vinegar | + | |
| - | ==== Chocolate butter cream ==== | + | ==== Instructions |
| - | 400 g room temperature butter | + | ==== Cake ==== |
| - | 65 g cocoa powder | + | |
| - | 265 g powdered sugar (you can add up to 300 g if you want more sweet) | + | |
| - | 105 g dark chocolate (finely chopped) | + | |
| - | 80 g heavy cream | + | |
| + | - Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. | ||
| + | - In a heatproof bowl, melt the chopped dark chocolate over a pot of simmering water or in the microwave, stirring occasionally until smooth. Set aside to cool slightly. | ||
| + | - In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. | ||
| + | - In another bowl, whisk together the eggs, milk, oil, and vanilla extract. Stir in the melted chocolate until well combined. | ||
| + | - Gradually add the wet ingredients to the dry ingredients, | ||
| + | - Slowly pour in the hot coffee, stirring until the batter is smooth and well incorporated. | ||
| + | - Divide the batter evenly among the prepared cake pans. | ||
| + | - Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. | ||
| + | - Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely. | ||
| - | ==== Chocolate Ganache glaze ==== | + | ==== Frosting |
| - | 175 g dark chocolate (finely chopped) | + | - In a large mixing bowl, beat the softened butter until creamy and smooth. |
| - | 175 g heavy cream (boiled) | + | - Gradually add the powdered sugar, melted chocolate, salt, and vanilla extract, alternating with the heavy cream or milk. Beat on low speed until combined. |
| + | - Increase the speed to medium-high and beat until the frosting is light and fluffy, scraping down the sides of the bowl as needed. | ||
chocolate_cake.1678574085.txt.gz · Last modified: 2023/03/11 17:34 by jforbes