Chocolate cake

Best Chocolate Cake Recipe – How To Make The Best Chocolate Cake

Have you ever felt like chocolate cake just isn’t chocolatey enough? This cake triples the chocolate flavor with cocoa powder, chocolate chips, and brewed coffee and espresso powder to boost that chocolate flavor. You have questions ? We have answers ! Check them out below!

Can I do this without coffee or espresso powder?

Absoutely! You can substitute the coffee for water and the espresso, you can just leave it out.

How much more frosting should I make to cover the entire cake?

A double lot should do the trick! That’s 2 cups each of heavy cream and chocolate chips, 12 oz. cream cheese and 2 tablespoons of granulated sugar. (Don’t forget that pinch of salt!)

What kind of frosting could I make in place of the whipped ganache?

You can still go classic with buttercream! Our chocolate buttercream is super delicious, and it Also gets a flavor boost from the espresso powder. If you are looking for something simpler, this cake would be super delicious served with a big dollop of homemade whipped cream!

How do you do the chocolate curls?

Take a bar of chocolate (milk, white or dark all works) and use a vegetable peeler to shave off long pieces of the lean side of the chocolate bar. We have found that chocolate at room temperature produces much nicer curls than cold chocolate.

Why are there no eggs in this recipe?

Well as you can see from the video above I tested many of chocolate cakes. As it turns out, those made without eggs ended up having our favorite texture! The elements eggs provide in cooking, such as structure, rise and fat, are all taken into account by other ingredients in this recipe. For example, we have baking soda in the form of baking soda, so we don’t need the natural leaven provided by whipped egg whites.

How far in advance can I make this cake?

You can bake the cake up to a week in advance! When cool, wrap tightly in plastic wrap and store at room temperature.

Did it? Let us know how it went in the comments section below!

Read more +

Read less –

Advertising – Continue Reading Below

Yields:

8 – 10

Preparation time:

0

hours

25

minutes

Total time:

1

time

55

minutes

For Cake

1/2 tsp.

unsweetened Dutch cocoa powder

2 bedrooms

brown sugar, lightly packed

1 ch.

freshly ground coffee

2 tbsp.

chocolate shavings, for garnish (optional)

For the icing

1 ch.

semi-sweet chocolate chips

6 oz.

cream cheese, softened at room temperature

This ingredient purchasing module is created and maintained by a third party, and imported on this page. You may be able to find more information about this and other similar content on their website.

  1. Preheat the oven to 350 °, line two 8 “round cake pans with parchment paper and grease them with cooking spray.
  2. In a large bowl, whisk to combine the flour, cocoa powder, baking soda, espresso powder and salt.
  3. In a medium bowl, whisk to combine the brown sugar, buttermilk, coffee and vegetable oil.
  4. Add the wet ingredients to the bowl with the dry ingredients and whisk to combine. (Some lumps are ok!) Divide the dough between the prepared cake pans and bake until a toothpick inserted in the center of each cake comes out clean, 33 to 35 minutes. Let the cakes cool in the pan for 15 minutes, then let cool completely on a wire rack, 45 minutes to an hour.
  5. Place chocolate chips in medium heatproof bowl or measuring cup. Heat the heavy cream in a small saucepan over medium heat. When bubbles start to pierce the surface around the edges of the pan, turn off the heat. Pour the hot cream over the chocolate chips. Let stand 5 minutes, then stir gently until the sauce is smooth. Reserve in the fridge.
  6. In a medium bowl, use a hand mixer to beat the cream cheese until light and fluffy. Add the sugar and beat until completely incorporated. Add a few tablespoons of ganache and beat to combine with cream cheese. Slowly stir in the rest of the ganache, add a pinch of salt and beat until soft peaks form. Refrigerate for 30 minutes.
  7. Build a Cake: Level the cakes with a large serrated knife by holding the knife horizontal to the cake and cutting a thin layer from the top until it is even. Place a small dab of icing in the center of your serving plate to prevent it from slipping. Place the first cake in the center of the serving dish, then frost the top with half the frosting. Add the second layer of cake and frost the top with the remaining frosting. If using, garnish with chocolate shavings.

Chelsea lupkin

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, on their website.

This content is created and maintained by a third party, and uploaded to this page to help users provide their email addresses. You may be able to find more information about this and other similar content on piano.io

Advertising – Continue Reading Below


Source link