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The Best Chocolate Cake
Dessert

The Best Chocolate Cake

1 h 30Pour 12Nutri-Score E€€
par @bromabakery10 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • granulated sugarÉpicerie400 g
  • all-purpose flourCéréales300 g
  • Dutch process cocoa powder (for the cake)Épicerie90 g
  • baking powderÉpicerie8 g
  • baking sodaÉpicerie6 g
  • saltÉpices5 g
  • eggs (room temperature)Produits laitiers3 morceaux
  • vegetable oil (neutral oil)Épicerie180 ml
  • buttermilkProduits laitiers240 ml
  • vanilla extract (for the cake)Épicerie10 ml
  • hot brewed coffee (hot)Boissons240 ml
  • butter (soft, room temperature)Produits laitiers340 g
  • Dutch process cocoa powder (for the buttercream)Épicerie120 g
  • heavy creamProduits laitiers120 ml
  • milkProduits laitiers60 ml
  • light corn syrupÉpicerie60 ml
  • vanilla extract (for the buttercream)Épicerie10 ml
  • powdered sugarÉpicerie360 g

par portion

Nutrition

670kcal

Glucides
88 g
Protéines
5 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Fouet
  • Moule à gâteau ×3
  • Robot pâtissier
  • Casserole
  • Balance de cuisine
  • offset spatula
  • cake stand

pas à pas

Préparation

  1. Combine the dry ingredients

    • In one bowl, combine the granulated sugar, flour and Dutch process cocoa powder.
    • Add the baking powder, baking soda and salt.
    • Whisk until evenly combined.
    Étape 1

  2. Add the wet ingredients

    • Make a reverse volcano in the center of the dry ingredients with your whisk.
    • Add the eggs, vegetable oil, buttermilk and vanilla extract.
    • Briefly whisk to combine the wet ingredients, then drag the dry ingredients inwards and mix until a thick batter forms.
    Étape 2

  3. Add the hot coffee

    • Pour in the hot brewed coffee and mix until the batter is smooth and glossy.
    Étape 3

  4. Prepare the pans and divide the batter

    • Line three 8 inch cake pans with parchment paper.
    • Evenly divide the batter between the pans using a kitchen scale or a cup measure.
    Étape 4

  5. Bake the cake layers

    • Bake until the layers are set and a tester comes out clean.
    • Let the cakes cool completely before frosting.
    Étape 5

  6. Cream the butter

    • Cream the softened butter in a stand mixer until smooth.
    Étape 6

  7. Add the cocoa powder

    • Add the Dutch process cocoa powder.
    • Mix on low speed until no lumps remain; the mixture will look thick and crumbly at first.
    Étape 7

  8. Warm the liquids and add them

    • Heat the heavy cream and milk until warm to the touch.
    • Add the warm cream and milk, the light corn syrup and the vanilla extract.
    • Mix until the mixture comes together into a smooth, glossy texture.
    Étape 8

  9. Add the powdered sugar

    • Add the powdered sugar and mix on low speed until fully combined.
    Étape 9

  10. Frost the cake

    • Doll out an even amount of frosting between each layer using a measuring cup.
    • Stack and frost the layers, using a cake spinner to turn the cake as you work.
    • Decorate the outside with a few swirls using an offset spatula or a large spoon.
    Étape 10

  11. Transfer and serve

    • Transfer the cake to a cake stand using a large knife and offset spatula.
    • Slice and enjoy.
    Étape 11
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