THE BEST CHOCOLATE CAKE RECIPE
The Best
Chocolate Cake Recipe, easy and absolutely yummy !!
Serving : 12
INGREDIENTS
CAKE
·
1
½ cups flour (185 g)
·
1
cup dutch processed cocoa powder (120 g)
·
1
teaspoon salt
·
1
½ teaspoons baking soda
·
½
teaspoon baking powder
·
1
½ cups stout (360 mL)
·
1
tablespoon vanilla extract
·
1
tablespoon espresso powder
·
1
cup butter (230 g)
·
1
½ cups sugar (300 g)
·
3
eggs
·
½
cup mayonnaise (145 g)
·
4
oz dark chocolate, chopped (115 g)
BUTTERCREAM
·
1
½ cups butter, softened (345 g)
·
1
tablespoon vanilla extract
·
½
cup dutch processed cocoa powder (60 g)
·
5
cups powdered sugar (600 g)
·
5
tablespoons milk
·
fresh
fruit, to decorate
INSTRUCTION
1.
Grease
and line three 8-inch (20 cm) cake tins with parchment paper.
2. In
a large bowl, sift together the flour, cocoa powder, salt, baking soda, and
baking powder. Set aside.
3.
In
a large glass measuring cup, combine the stout, vanilla, and espresso powder.
Set aside.
4.
In
a large mixing bowl, cream together the butter and sugar until it is light and
fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the
ingredients are being evenly creamed together.
5. Beat
in the eggs, one at a time, ensuring each egg is fully incorporated before
adding the next.
6.
Add
the mayonnaise and beat until the mixture is smooth and creamy.
7.
Preheat
oven to 325˚F (160˚C).
8. Alternate
adding the prepared dry and wet ingredients to the batter. Starting with about ⅓
of the dry ingredients, beat until incorporated. Then add ⅓
of the liquid ingredients, mixing until the batter comes together. Continue
until all the wet and dry ingredients have been incorporated.
9.
Using
a rubber scraper, fold the dark chocolate chunks into the batter.
10.Distribute
the batter evenly between the 3 prepared cake tins.
11.Bake
for about 35 minutes, or until a toothpick inserted into the center of the cake
comes out clean.
12.Place
the cakes on a cooling rack and leave to cool for about 10-15 minutes, until
the outside of the pan is cool enough to touch.
13.Once
the cakes have cooled, loosen the edges using a butter knife. Then place a
large plate over the tin and invert to release the cake from the pan. Remove
the parchment paper from the bottom of the cake and slide the cake back onto
the cooling rack to cool completely. Repeat for the remaining two layers.
14.While
your cakes are cooling, prepare the buttercream.
15. In
a large bowl, beat together the butter and vanilla.
16.Gradually
add in the cocoa powder, powdered sugar, and milk, continuously beating until
all the ingredients have been incorporated and the frosting is light and
fluffy.
17.Frost
and decorate to your liking.
18.Slice
and serve.
19.Enjoy!
Recipe from tasty.co
Delicious Food Recipes
Post a Comment