CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM
What’s not to love about a chocolate cake with chocolate buttercream? This chocolate cake recipe has a lot going for it and it solves a lot of baking problems. It is an easy, adaptable recipe that is perfect for any occasion.
All you need is one bowl and less than 10 minutes to mix the chocolate cake batter. This recipe is a keeper! Pin it, bookmark it, save it however you save things because you will want to come back to this recipe EVERY TIME you need a chocolate cake.
INGREDIENTS
CHOCOLATE CAKE
1 cup (80 grams) unsweetened cocoa powder
1 cup boiling water or hot coffee
2 cups sugar
1/2 cup vegetable oil
1 cup sour cream
2 eggs
2 teaspoons vanilla extract
1-3/4 cup all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
CHOCOLATE BUTTERCREAM FROSTING
2 cups butter, softened
6 to 7 cups powdered sugar
1 cup unsweetened cocoa powder
4 to 6 tablespoons milk or heavy cream
1/4 teaspoon salt
2 teaspoons vanilla extract
INSTRUCTIONS
EASY CHOCOLATE CAKE:
Preheat the oven to 350°F. Spray three 8-inch cake pans with non-stick spray and line with parchment paper. (See the notes if you want to bake a different sized cake).
In a large mixing bowl, add the cocoa powder and boiling water or coffee. Whisk the chocolate mixture until smooth.
Add the sugar, vegetable oil, and sour cream and whisk until well blended.
Add the eggs and vanilla extract and whisk until the eggs are completely incorporated.
Sift the flour baking powder, baking soda, and salt over the batter. Whisk until there are no flour streaks.
Divide the batter among the baking pans and bake for 28 to 35 minutes. (See the notes if you use different sized pans).
Let the cakes cool for 5 to 10 minutes in the pans then run a knife around the edge of the pans to loosen the cake. Invert the cakes onto a cooling rack and let them cool completely before frosting them.
CHOCOLATE BUTTERCREAM FROSTING:
Place the butter in a mixing bowl and beat on medium speed for a couple of minutes until it is smooth and creamy.
Add 6 cups of the powdered sugar a cup at a time. Add the cocoa powder slowly and blend on medium speed until incorporated.
Add 4 tablespoons of the milk (or cream), salt, and vanilla extract. Increase the speed and beat for 2 to 3 minutes.
Stop the beater and check the consistency of the buttercream. Add additional powdered sugar if it is too thin or add 16extra milk if it is too thick.
All you need is one bowl and less than 10 minutes to mix the chocolate cake batter. This recipe is a keeper! Pin it, bookmark it, save it however you save things because you will want to come back to this recipe EVERY TIME you need a chocolate cake.
INGREDIENTS
CHOCOLATE CAKE
1 cup (80 grams) unsweetened cocoa powder
1 cup boiling water or hot coffee
2 cups sugar
1/2 cup vegetable oil
1 cup sour cream
2 eggs
2 teaspoons vanilla extract
1-3/4 cup all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
CHOCOLATE BUTTERCREAM FROSTING
2 cups butter, softened
6 to 7 cups powdered sugar
1 cup unsweetened cocoa powder
4 to 6 tablespoons milk or heavy cream
1/4 teaspoon salt
2 teaspoons vanilla extract
INSTRUCTIONS
EASY CHOCOLATE CAKE:
Preheat the oven to 350°F. Spray three 8-inch cake pans with non-stick spray and line with parchment paper. (See the notes if you want to bake a different sized cake).
In a large mixing bowl, add the cocoa powder and boiling water or coffee. Whisk the chocolate mixture until smooth.
Add the sugar, vegetable oil, and sour cream and whisk until well blended.
Add the eggs and vanilla extract and whisk until the eggs are completely incorporated.
Sift the flour baking powder, baking soda, and salt over the batter. Whisk until there are no flour streaks.
Divide the batter among the baking pans and bake for 28 to 35 minutes. (See the notes if you use different sized pans).
Let the cakes cool for 5 to 10 minutes in the pans then run a knife around the edge of the pans to loosen the cake. Invert the cakes onto a cooling rack and let them cool completely before frosting them.
CHOCOLATE BUTTERCREAM FROSTING:
Place the butter in a mixing bowl and beat on medium speed for a couple of minutes until it is smooth and creamy.
Add 6 cups of the powdered sugar a cup at a time. Add the cocoa powder slowly and blend on medium speed until incorporated.
Add 4 tablespoons of the milk (or cream), salt, and vanilla extract. Increase the speed and beat for 2 to 3 minutes.
Stop the beater and check the consistency of the buttercream. Add additional powdered sugar if it is too thin or add 16extra milk if it is too thick.
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