Who can resist this moist, chocolate cake
with its rich chocolate ganache
and with its
delicious vanilla buttercream??
No one, i think
In this recipe i'm using a pastry bag and a star tip nozzle to decorate the cake,
well if you don't have one you may tip off the corner of a zip lock bag and
fill in your buttercream, that's it :) no worries
you can decorate it according to your choice,
feel free to garnish your cake with whatever toppings or sprinkles you like J
Chocolate Cake
200 g cake flour/ self-raising flour
(in case you don't have that type of flour, you may
use plain flour and add baking powder, that will be same)
175 g unsalted butter (room temperature)
180 g sugar
a pinch of salt (no need to add if you
are using salted butter)
3 tbsp cocoa powder
4 eggs
1 tsp pure vanilla extract
Preheat your oven to 180 degrees celcius, grease your cake pan
with melted butter, or baking spray
Cream the butter and sugar until light and fluffy (you may use an
electric mixer or a wooden spoon).
Add eggs one by one and continue to mix until
you get a sort of liquidy batter.
Add the vanilla extract, and mix
Sift the flour and cocoa powder to avoid lumps
Add the sifted flour and cocoa powder to the mixture
Mix well until smooth and well incorporated
Pour your chocolate cake batter in a well greased cake pan
Bake for 30-40 min or until
golden brown (place a knife or a clean toothpick in the middle to
check whether its done or not)
Place it on a wire rack to cool
Vanilla Buttercream Filling
1 cup unsalted butter (room temperature)
3 cups sifted icing sugar
1 ½ tsp vanilla
3-4 tbsp milk
In a medium bowl, mix powdered sugar and butter
with spoon or electric mixer. Stir in vanilla,
gradually pour the milk, until desired consistency is obtained.
If frosting is too thick,
beat in more milk, a few drops at a time. If frosting becomes too
thin, beat in a small amount of powdered sugar.
Chocolate
Ganache
150 g
chocolate
110 g
double cream
In a saucepan, heat the double cream, stir continuously
so as it does not burn, turn off the heat
Add the chocolate, and mix with a wooden spoon until all the
chocolate is melted properly (don't use a whisk because it will
incorporate air into the mixture which you don't want).
let it cool
Cut the cake in two layers, add the buttercream frosting
generously in between and place the other layer of cake on top
Crumb coat, that is cover the whole cake with a thin layer of
buttercream.
Put it in the freezer for about 5-10 min until the buttercream
hardens a bit.
place your cake on a wire rack
with a large bowl,
underneath to hold the dripping chocolate.
Pour the chocolate ganache on top of the cake, let it drip
until it covers the entire cake (you can use a spatula to spread the ganache)
Refrigerate the cake for about 20-30 min until the ganache sets
Decorate as per your wish with buttercream frosting.
In my Case I've done rose swirls all around the cake
using a star tip nozzle
Add sprinkles all over the cake to decorate
Treat yourself with a big slice and enjoy J
I admit it takes a bit of time, but it's worth the effort
until then,
Happy Cooking
No comments:
Post a Comment