Langsung ke konten utama

Classic Chocolate Cake


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:
  1. Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.
  2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  3. In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
  4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  5. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  6. Bake for 45 mins or until a cake tester comes out mostly clean.
  7. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
Chocolate Swiss Meringue Buttercream:
  1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
  2. 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.
  3. 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)).
  4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
  5. Add cooled melted chocolate and whip until smooth.
Assembly:
  1. 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.
  2. 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.
  3. 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.
  4. Decorate the top with chocolate curls, pearls, and flakes if desired.
The post Classic Chocolate Cake appeared first on yupfoodie.com.
Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

Crispy Cheddar Chicken

This recipe makes a great freezer meal. Assemble the chicken according to recipe instructions, but don't bake it. Cover your pan tightly with foil and freeze. When you are ready to use it let it thaw completely and then bake at 400 degrees for 35 minutes. It's best to make the sauce fresh, when you are ready to eat. Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Yield: 7 servings Ingredients Chicken: 4 large chicken breasts 2 sleeves Ritz crackers 1/4 t salt 1/8 t pepper 1/2 C milk 3 C cheddar cheese, grated 1 t dried parsley Sauce: 1   10 ounce can cream of chicken soup 2 T sour cream 2 T butter Instructions Cut each chicken breast into 3 large chunks. In a small food processor grind up the ritz crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk then the cheese. Press the cheese into the ch...
Posting Komentar
Baca selengkapnya

vodka raspberry lemonade

Ingredients Ice 4oz Vodka 1 can lemon San Pellegrino 4oz raspberry syrup - or to taste (to make syrup place 12oz frozen raspberries, ?cup to �cup or granulated sugar - depending on your preferred sweetness level - and 4cups water in a pan. Bring to a simmer and continue simmering for 10 minutes. Allow to cool completely before using in cocktail, Keep in an airtight container for up to 2
Posting Komentar
Baca selengkapnya

#HONEY #SOY #BAKED #CHICKEN #DRUMSTICKS

HONEY SOY BAKED CHICKEN DRUMSTICKS #HONEY #SOY #BAKED #CHICKEN #DRUMSTICKS Baked chook drumsticks in honey and soy are so tasty and easy to make. Chook legs are tossed in a easy marinade then oven baked till tender, juicy and golden brown. It doesn�t get a whole lot less difficult than those honey and soy baked fowl drumsticks. Those fowl legs get so much flavor from the simple 5-component marinade, after which they bake within the oven until caramelized and nearly fall off the bone smooth. In case you are searching out a lip-smacking scrumptious brief meal, this baked chicken legs recipe is for you! Hen drumstick meat is tremendously flavorful and additionally a completely cheaper reduce of meat.  It appears i will continually find a massive p.C. Of chook legs on sale at the supermarket. They may be a super manner to feed a crowd whilst maintaining on a budget! Serve them with ginger and lemongrass jasmine rice and a few steamed broccoli for a scrumptious asian inspired meal. Nex ...
Posting Komentar
Baca selengkapnya