Best Simple Chocolate Cake Recipe


Best Simple Chocolate Cake Recipe
Best Simple Chocolate Cake Recipe
Rich, decadent moist chocolate cake with raspberry jam paired with the easiest chocolate sour cream, really makes this recipe the best simple chocolate cake ever.

Ingredient
  • 240 ml of dark black coffee, at room temperature
  • 240 ml of buttermilk or plain yogurt
  • 110 g unsalted butter, thawed and cooled
  • 2 eggs, beaten briefly
  • 1 teaspoon vanilla extract
  • 160 m raspberry jam (seeded or seedless)
  • 150 grams of all-purpose flour
  • 200 g of sugar
  • 3/4 cup [75 g] of Dutch processed cocoa powder, sifted if thick
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon halal salt

Froze up
  • 1 tablespoon maple syrup
  • Fresh raspberries or chocolate curls (as shown) to be served, fully optional
  • 3/4 cup [130 gram semisweet chips] or coarsely chopped semisweet chocolate
  • 180 ml of sour cream, at room temperature


Instructions
  1. Preheat the oven to 350 ° F.
  2. Brush the bottom and sides of the 8-in cake pan, then cover each bottom with a circle of parchment paper. For good measure, parchment paper butter and set aside the pan.
  3. In a large bowl, stir in flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add melted butter, eggs, coffee, buttermilk, and vanilla and stir until the mixture is even. Divide the dough evenly between the prepared baking pans (I use a small kitchen scale, but you can also use a measuring cup to be accurate).
  4. Bake until the cake is hard to the touch and the toothpick inserted in the center comes out clean, about 30 minutes. Transfer the cakes, still in their pans, to a wire rack and allow to cool completely.
  5. Once it's cold, use a dining knife to loosen the edges of the cake from the pan and turn it over to your work surface (I have to give a small pan to make the pan free from the pan). Peel and discard the parchment paper.
  6. For freezing
  7. Melt the chocolate (in a microwave-safe bowl) in the microwave for an additional 30 seconds, stirring between each increase. Remove from heat and shake in sour cream and maple syrup. The frozen layer must be smooth and delicate. Chill for freezing until the cake has cooled (about an hour or more). The frozen layer will thicken when cold.
  8. After the cake has cooled, place one on the serving plate upside down so that the flat side faces up. Spread the jam above. Place the second cake on top of the cake sprinkled with jam, again with the flat side - this way you get the flat top.
  9. Using a small offset spatula, apply frosting to all sides and top of the cake. Julia says there is no need to be perfect with this step - you can freeze as you like, look rustic or smooth. Don't hesitate to decorate and decorate with raspberries or whatever you like.
  10. Leave the cake for about an hour before serving. I put my stuff back in the fridge overnight and it was served cold the next day, it was divine.

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