2 layer chocolate cake. Divide the batter evenly between the prepared pans. Chop chocolate and place in a double boiler. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined.
In a large bowl, whisk together the dry ingredients. We have the all-purpose flour, baking powder, baking powder, baking soda, salt and instant espresso powder. Pour in the buttermilk, warm water, eggs, olive oil and mix. You can have 2 layer chocolate cake using 11 ingredients and 10 steps. Here is how you cook it.
Ingredients of 2 layer chocolate cake
- It's 1 3/4 c of flour.
- It's 2 c of sugar.
- Prepare 3/4 c of cocoa powder.
- It's 2 t of baking soda.
- It's 1 t of baking powder.
- You need 1 t of salt.
- It's 2 of eggs.
- It's 8 oz of strong coffee.
- It's 1 c of buttermilk.
- Prepare 1/2 c of oil or butter.
- You need 2 t of vanilla extract.
Also, if you've ever wondered why some chocolate cake recipes (like this one) call for boiling water, it's because it helps bloom the cocoa powder, giving the cake a deeper chocolate flavor. For a softer cake, you can substitute cake flour for the all-purpose flour. Assembling the cake: Set one layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a knife to make it flat - totally optional). Top with the second cake layer, rounded side up.
2 layer chocolate cake step by step
- Preheat oven to 350°.
- Grease and flour two 9" round spring form pans.
- Combine dry ingredients and make a well in the center.
- Combine wet ingredients and pour into well..
- Mix until combined. Will be thinner than normal cake batter..
- Split evenly into prepared pans. Bake 30 - 40 minutes until toothpick comes out clean..
- Cover and cool 20 minutes in freezer..
- Remove from pans, place bottom down and add 1/3 of frosting on top, then place to layer..
- Use 1/3 remaining frosting to cover cake with thin layer. Let set for 30 minutes..
- Use remaining frosting to cover cake again..
Spread the remaining frosting over the top and sides of the cake. Another no-fail made-from-scratch recipe from Sunset. A nice, firm cake that makes two perfectly flat two-inch layers that are not too sweet. A perfect cake for a variety of fillings and frostings. It has a drippy chocolate ganache, because who doesn't love a drippy cake?!
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