CLASSIC CHOCOLATE CAKE #DESSERT #CHOCOLATE
There are not many things more encouraging in this world than great old chocolate cake. It is, truth be told, one of my preferred things to eat. The great combo of sodden chocolate cake and rich chocolate icing is really the best. To be completely forthright, I don't have a clue about what's taken me such a long time to get this exemplary blending up on the blog.
I have no deficiency of chocolate cake plans. The greater part of them utilize similar fixings and equation, just in various amounts relying upon the size of the cake. One of my most established and most well known plans is my Mocha Cake, which I utilized as a reason for the Chocolate Cake formula I bring you today.
In case you're searching for a rich, flavorful and sodden chocolate cake, this is the formula for you! I've been utilizing this one for a considerable length of time and I adore it. In addition to the fact that it is very simple to whip together, it prepares up consummately without fail.
The greater part of my plans can be made in either two 8? container or three 6? skillet, however for this chocolate cake formula, it's somewhat extraordinary. In the event that you need to make a three layer 6? chocolate cake, make sure to utilize dish that are in any event 3? tall, or utilize the formula here that has somewhat lower amounts.
Ingredients:
Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder sifted
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 cup buttermilk room temperature
- 1 cup hot water
- 2 large eggs room temperature
- 2 tsp vanilla
Chocolate Swiss Meringue Buttercream:
- 5 large egg whites
- 1 1/2 cups granulated sugar
- 1 1/2 cups unsalted butter room temperature
- 8 oz good quality dark chocolate chopped, melted, cooled*
Assembly:
- chocolate curls or sprinkles
Instructions:
Chocolate Cake:
- Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.
- Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
- In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
- Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
- Bake for 45 mins or until a cake tester comes out mostly clean.
- Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
Chocolate Swiss Meringue Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
- Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
- Add cooled melted chocolate and whip until smooth.
Assembly:
- Place a layer of cake on a cake board or plate. Top with approx. 1 cup of buttercream and spread evenly. Place second layer on top and do a thin crumb coat on the cake. Chill for 20mins.
- Place 1 cup of frosting on top and spread evenly. Smooth the sides and flatten the top, then use a large offset spatula to do a swirl pattern on top.
- Using a piping bag fitted with a 1M tip, pipe rows of frosting around the cake, starting at the bottom. Apply even pressure as you rotate your turntable. Continue working your way up the cake to the top, making sure the seams all align at the back.
- Decorate the top with chocolate curls, pearls, and flakes if desired.
For more detail :http://bit.ly/31Kt56U
