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Beranda / THE ULTIMATE CHOCOLATE CAKE

THE ULTIMATE CHOCOLATE CAKE

THE ULTIMATE CHOCOLATE CAKE

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INGREDIENTS

CAKE

  • 1½ cups flour
  • 1 cup Dutch processed cocoa powder
  • 1 teaspoon salt
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1½ cups stout
  • 1 tablespoon vanilla extract
  • 1 tablespoon espresso powder
  • 1 cup butter, softened
  • 1½ cups sugar
  • 3 eggs
  • ½ cup mayonnaise
  • 4 oz darkish chocolate, chopped


BUTTERCREAM

  • 1½ cups butter, softened
  • 1 tablespoon vanilla extract
  • ½ cup Dutch processed cocoa powder
  • five cups powdered sugar
  • Fresh fruit, to enhance


PREPARATION


  • 1. Preheat oven to 325˚F (a hundred and sixty˚C).
  • 2. Grease and line 3 8-inch cake tins with parchment paper. 
  • Three. In a huge bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside. 
  • Four. In a huge glass measuring cup, integrate the stout, vanilla, and coffee powder. Set apart. 
  • 5. In a huge mixing bowl, cream collectively the butter and sugar until it's miles light and fluffy, approximately five mins, scraping down the edges occasionally to make sure all of the substances are being calmly creamed together.
  • 6. Beat within the eggs, one by one, ensuring every egg is fully incorporated earlier than adding the next. 
  • 7. Add the mayonnaise and beat until the mixture is easy and creamy. 
  • 8. Alternate including the organized dry and wet ingredients to the batter. Starting with about ⅓ of the dry elements, beat till included. Then upload ⅓ of the liquid substances, mixing until the batter comes collectively. Continue until all of the moist and dry substances have been integrated. 
  • 9. Using a rubber scraper, fold the dark chocolate chunks into the batter. 
  • 10. Distribute the batter frivolously among the 3 prepared cake tins. 
  • Eleven. Bake for about 35 mins, or till a toothpick inserted into the middle of the cake comes out clean. 
  • 12. Place the desserts on a cooling rack and leave to cool for about 10-15 minutes, till the outdoor of the pan is cool enough to the touch. 
  • 13. Once the desserts have cooled, loosen the edges using a butter knife. Then place a massive plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the lowest of the cake and slide the cake returned onto the cooling rack to cool absolutely. Repeat for the last  layers. 
  • 14. While your cakes are cooling, prepare the buttercream. 
  • 15. In a huge bowl, beat collectively the butter and vanilla. 
  • Sixteen. Gradually upload within the cocoa powder, powdered sugar, and milk, continuously beating until all of the substances were included and the frosting is light and fluffy.
  • 17. Decorate on your liking.
  • 18. Enjoy!