This is nice !!! Chocolate Butter Cake with two layers of moist and tender butter cake that are sandwiched together and frosted with a satiny smooth chocolate frosting. Recipe heavily adapted from joyofbaking.com. It is the cake which is perfect for birthdays, anniversaries and other festive occasions.
I made chocolate frosting for the tops and whip cream frosting for the layered. Combination of both was great.
Chocolate Cake:
4 ounces (120 grams)unsweetened chocolate, chopped
1/3 cup (30 grams) unsweetenedcocoa powder(not Dutch-processed)
1 cup (240 ml) boiling water
2 1/4 cups (295 grams) all purposeflour
2 teaspoonsbaking powder
1 teaspoonbaking soda
1/4 teaspoon salt
1 cup (226 grams) unsaltedbutter, room temperature
2 cups (400 grams) granulated whitesugar
3 largeeggs
2 teaspoons purevanillaextract
1 cup (240 ml) milk
Topping Frosting:
5 ounces (140 grams) unsweetened chocolate, chopped
1/3 cup (80 ml) milk
1/2 cup (113 grams) unsaltedbutter, softened and cut into pieces
4 cups (1 pound) (454 grams) confectioners (powdered or icing)sugar, sifted to remove lumps
1/8 teaspoon salt
2 teaspoons purevanillaextract
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, two - 9 x 2 inch deep (23 x 5 cm) round baking pans.
In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder.
Pour the boiling water over the chocolate and cocoa powder and stir until they have melted.
Set aside to cool while you make the batter.
In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy.
Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and melted chocolate mixture and beat to combine.
Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.
Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 -40 minutesor until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
Remove from oven and place on a wire rack to cool for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.
Frosting: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool. Then place the melted chocolate, milk, confectioners sugar, salt, and vanilla extract in the bowl of your electric mixer, fitted with the paddle attachment. (Alternatively, you can use a hand mixer.) Add the pieces of softened butter and beat on low speed for about 2 minutes. When the frosting starts to come together increase the speed to medium and beat for about 2 to 3 minutes or until smooth. Scrape down the sides of the bowl with a rubber spatula. Increase the speed to high and beat the frosting for 1 - 2 minutes more or until it is of spreading consistency. If necessary, add more milk or sugar.
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Cokolat cake yang tak lapuk dek hujang dan tak lekang dek panas. Resipi diambil dari joyofbaking.com. Saya menggunakan dua frosting di sini, cokolat frosting untuk hiasan atas Confectioners frosting untuk lapisannya. Anda boleh menggunakan cocolat frosting untuk lapisanya juga, cuma saya inginkan keceriaan warna saya buat dua jenis frosting. Sedap dan sesuai untuk majlis, boleh tahan lembap.
Kepada yang baru nak berjinak-jinak dengan dunia baking saya sarankan rujuk kepada joyofbaking.com banyak resipi dan cara frosting yang menarik boleh dipelajari. kebanyakan resipi kek saya ambil dari sana,
Next Post - Eggless Chocolate Cake
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