Chocolate Cake Simply the Best

Chocolate Cake Simply the Best
This cake is dark, moist, rich and incredibly decadent. The most intense and delicious chocolate cake that you will ever taste.
Source:
Recipe type: Dessert
Ingredients
  • For the Cake
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups of sugar
  • ¾ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt or sea salt
  • 1 cup buttermilk, shaken
  • ½ cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed coffee
  • For the Frosting
  • 6 oz. good semisweet chocolate (or cocoa powder)
  • 2 sticks unsalted, at room temperature
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups sifted confectioners' sugar
  • 1 tablespoon instant coffee powder if you
Directions
  1. For the Cake
  2. Preheat the oven to 350 degrees. Butter two round cake pans. Line with parchment paper, then butter and flour the pans.
  3. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  4. Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  5. For the Chocolate Frosting
  6. Beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed until smooth. Dissolve the coffee powder in 2 teaspoons of the hottest water. On low speed, add the chocolate or cocoa and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
Notes
Serve with raspberries and ice cream

If using chocolate Chop, the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature

 

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