Use cake strips! Cake strips give you even and perfectly baked cake layers.Don’t skip the coffee in the cake, you can’t taste the coffee, it simply enhances the chocolate flavor.Top with the second cake layer and frost the cake.įor decoration, smooth the sides of the cake (it shouldn’t look perfect) and make wave motions on the top of the cake for a rustic look. Pipe ⅓ of the frosting on top of the cake layer and spread an even layer. Lay the first cake layer over the frosting dot. Pipe a small dollop of the frosting on the surface that you will frost on. Add the melted chocolate to the mixture and mix until well combined and smooth. Melt dark chocolate or semisweet chocolate and let it cool completely to room temperature. Make the chocolate buttercream: into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.Īdd half of the powder sugar and the cocoa powder and carefully mix until combined.Īdd the other half of the powder sugar and mix until smooth. Tip: Let the cake cool completely before frosting so the frosting won't melt off the cake. (weight the batter for better results) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean. Step 4: Divide the mixture into two 8-inch baking pans, we suggest using cake strips for even baking. Add the kosher salt and the hot coffee, and mix well until the batter is smooth. Step 3: Add the eggs, oil, vanilla extract, and buttermilk. Step 2: Into a big bowl, add the flour, sugar, cocoa powder, baking powder, and baking soda. Step 1: Preheat the oven to 180 (350f) and prep two 8-inch baking pans with parchment paper. Cake strips give you an evenly baked cake with a flat top. Then use cake strips to make sure your cake layers bake evenly and don’t develop a dome on top. Weigh the cake batter and divide it into two even pans. Our biggest tip to make even cake layers is to use a scale and cake strips. You can use natural cocoa powder as well.ĭark chocolate- melt the dark chocolate in the microwave or on the stovetop (bain-marie) and let it cool completely so it won’t melt the butter. For a smoother buttercream, sift it before adding it to the butter.Ĭocoa powder- we used Dutch cocoa powder. Powder sugar- is known as confessional sugar. For the chocolate frosting:īutter- make sure you are using room temperate butter. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor. Salt- We used kosher salt for this recipe. Vanilla extract- Vanilla extract Is an essential ingredient for cake. Hot coffee- make a strong hot coffee, you can use espresso, or instant coffee, both will work. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes. You can make your own buttermilk if you don’t have one on hand. Make sure you’re using room-temperature eggs.īuttermilk- gives the cake extra moisture. canola oil will work great for this recipe.Įggs- To give the cake a good structure. Vegetable oil – we used vegetable oil for this recipe. Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well. If you like making layer cake as much as we do, check out our black forest cake, best ever chocolate cake, super moist carrot cake, strawberry jam cake, and our Nutella cake! Jump to:īefore you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.įlour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.ĭutch cocoa powder– we like to use Dutch-process cocoa powder for our cake because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!īaking powder and baking soda – to help the cake rise. I’ve been searching for the best one-bowl chocolate cake recipe for so long and found it and can’t wait to share it with you! This is the best ever chocolate cake ever. This cake is a moist, fluffy, and rich cake that is not too sweet. This decadent chocolate cake is made by making two simple cake layers with the easiest and most chocolaty chocolate frosting.
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