Chocolate layer cake.
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Alright, don't linger, let's plan this chocolate layer cake formula with 17 materials which are definitely easy to find, and we have to process them at the very least through 8 ways. You should shell out a while on this, so the resulting food could be perfect.
Composition Chocolate layer cake:
- Prepare 1and 3/4 cups (220g) - all-purpose flour.
- Give 3/4 cup (65 g) for unsweetened natural cocoa powder*.
- Provide 1 and 3/4 cups (350g) of granulated sugar.
- You need 2 teaspoons for baking soda.
- You need 1 teaspoon baking powder.
- Give 1 teaspoon - salt.
- Prepare 1/2 cup (120 ml) vegetable oil.
- Give 2 large eggs, at room temperature.
- You need 2 teaspoons for pure vanilla extract.
- Provide 1 cup (240 ml) of buttermilk.
- You need 1 cup (240 ml) for freshly brewed strong hot coffee.
- Require For for Chocolate butter cream-.
- Prepare 1.25 cups (2.5 sticks) or 290g) unsalted butter,.
- Give 3/4 cup (65 g) of unsweetened cocoa powder.
- Need 3 –5 Tablespoons (45-75ml) heavy cream.
- Prepare 1/4 teaspoon salt.
- Need 1 teaspoon of pure vanilla extract.
Chocolate layer cake process:
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans..
- Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completel.
- Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s norma.
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan..
- Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick..
- Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired..
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold it's shape when cutting..
- Cover leftover cake tightly and store in the refrigerator.
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