Dense Chocolate Cake Recipe

Dense Chocolate Cake Recipe
Dense Chocolate Cake Recipe
I was looking for the best chocolate cake recipe and it fell on one on this blog.
I did adapt a little to make it darker and stickier .... but omg ... that's good.

Dense Chocolate Cake Recipe
  • 1 ½ cup butter milk
  • 4 ounces of unsweetened, melted and slightly cold chocolate box
  • 1 teaspoon salt
  • 3/4 c vegetable oil
  • 2 1/2 cups of granulated sugar
  • 2 ½ cup all-purpose flour
  • 1 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3 large eggs
  • 1 cup of strong brewed coffee, cooled
  • 1 teaspoon vanilla
  • 2 teaspoons vanilla
  • 1 cup of butter, soft
  • 1 cup of granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 glass of whipping cream (35%)
  • 6 ounces of semi-sweet chocolate box
  • 1 package (8 ounces) of light, softened cream cheese

  1. Grease the bottom and sides of three 9-inch or square round cake pan. Cut a circle / parchment paper box to fit the bottom of the pan and place it in the pan. Light grease paper and set aside the pan.
  2. Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Put aside.
  3. In another large bowl, beat the eggs for about 3 minutes, until the eggs are thick and lemon-colored. Add buttermilk, coffee, oil, vanilla, and melted chocolate. Mix until evenly mixed.
  4. Gradually add the dry ingredients to the wet ingredients and stir until the mixture is smooth. Divide the dough evenly between the pan.
  5. Bake for 25 to 30 minutes at 350 degrees F, until the toothpick inserted in the center of the cake comes out clean. Chill in a skillet on a wire rack for 10 minutes. Remove the cake from the pan, remove the paper and let it cool completely before freezing.
  1. Mix sugar, chocolate, and whipping cream together in a medium saucepan. Cook gently over medium heat, stirring constantly, until the mixture gently boils. Cook for 1 minute. Remove from the heat and stir the chocolate until it melts. Stir in the vanilla. Allow to cool to room temperature.
  2. In a large bowl, beat the cream cheese and butter with a high-speed electric mixer until smooth. Add cold chocolate mixture and shake at medium speed until well blended. Cool the frosting until the desired consistency of spread is achieved, about 1 hour. But don't let it get too hard - you won't be able to spread it!
  3. To freeze the cake, place one layer of cake on a plate. Apply 1 glass of frosting on it. Repeat with the second layer. Place the last layer above. Ice the top and sides with the remaining freezing.

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