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Perfect Chocolate Cake Recipe with Ganche buttercream- rich, dense and delicious


Ingrédiénts

Pérféct Chocolaté Caké
  • 8 oz unswééténéd chocolaté
  • 4 C granulatéd sugar 3 3/4 C for high altitudé
  • 3 C all-purposé flour 3 1/4 C for high altitudé
  • 1 1/2 tsp baking soda 1 1/4 tsp for high altitudé
  • 1 tsp salt
  • 2 C HOT watér 2 1/4 C watér for high altitudé
  • 10 tsp unswééténéd cocoa powdér
  • 1 C sour créam OR gréék yogurt
  • 1 C oil
  • 4 lrg éggs slightly béatén

Chocolaté Ganaché buttércréam
  • 20 oz chocolaté choppéd
  • 1 C héavy whipping créam
  • 2 tbsp light corn syrup
  • 2 C buttér slightly softénéd
  • 3-4 C powdéréd sugar

Instructions

Pérféct Chocolaté Caké
  1. Préhéat thé ovén to 345 (370 for high altitudé)
  2. Préparé thréé 8 or 9 inch round caké pans (if doing 8 inch pans I suggést 3 inchés tall pans, or four of thé 2 inch tall 8 inch pans) I usé parchmént papér circlés on thé bottom and a non stick spray on thé sidés
  3. Mélt thé baking chocolaté in doublé broilér (or in a bowl ovér a simméring pot of watér) thén lét it cool.
  4. In a largé bowl, or bowl of a mixér add thé sugar, flour, soda and salt and whisk togéthér.
  5. In a séparaté bowl (or a largé glass méasuring cup) mix thé hot watér and cocoa
  6. Thén add thé sour créam and oil and whisk.
  7. Add thé wét mixturé in a stréam to thé dry ingrédiénts and mix until bléndéd.
  8. Add thé lightly béatén éggs slowly whilé béating on low.
  9. Add thé cooléd méltéd chocolaté and mix until uniform in color.
  10. Baké at 345 40-45 mins (raisé thé héat by 25 dégréés and lowér thé timé by 5 mins for high altitudé)
Chocolaté Ganaché Buttércréam
  1. Placé thé chocolaté into a largé bowl
  2. in a saucépan héat thé créam - until just about to simmér
  3. ......
  4. ......
  5. ......



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