Four Layer Chocolate Cake
Une recette originale
2 mentions j'aime
0 adaptation
0 réalisation
The more layer, the better. This chocolate cake will satisfy every chocolate lover.
Ingrédients
Pour 10 personnes
285 ml de butter
3 Unit de egg
25 ml de vanilla
250 ml de sugar
250 ml de flour
250 ml de milk
50 ml de oil
1 Unit de egg yolk
125 ml de coffee
250 ml de hot water
The more layer, the better. This chocolate cake will satisfy every chocolate lover.
Pour 10 personnes
INGRÉDIENTS
PRÉPARATION
ADAPTATIONS
Préparation
Ingrédients par étape
1.
Preheat the oven to 350°. Butter two 8-by-2-inch round cake pans and line them with parchment; butter the paper. Dust the pans with flour, tapping out any excess.
10
ml
de butter
2.
In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
250
ml
de milk
125
ml
de butter
250
ml
de sugar
250
ml
de flour
50
ml
de oil
3
Unit
de egg
25
ml
de vanilla
3.
Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool. Peel off the parchment.
4.
In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool.
5.
In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners' sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
150
ml
de butter
1
Unit
de egg yolk
250
ml
de hot water
125
ml
de coffee
6.
Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.
285 ml de butter
3 Unit de egg
25 ml de vanilla
250 ml de sugar
250 ml de flour
250 ml de milk
50 ml de oil
1 Unit de egg yolk
125 ml de coffee
250 ml de hot water