Ingredients:
- Oil Spray
- 4 cups All-purpose flour
- 2 cups Sugar
- 3/4 cups Cocoa powder (Hershey’s)
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Buttermilk
- 1/2 cup Canola oil
- 3Eggs
- 1 teaspoon Pure vanilla extract
- 1 cup Freshly brewed coffee(optional) or 1 cup Water
Method:
- Preheat the oven to 350 F. Spray or apply oil to the baking tray.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl.
- Use an hand beater on low speed to combine the dry ingredients.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine.
- Pour the batter into the prepared baking tray and bake for 35 to 40 minutes, until a knife or toothpick comes out clean from the cake when inserted through. Cool in the tray for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Slice the cake in between to make 2 sheets.
Dark Chocolate frosting
(This can be prepared days earlier)
Ingredients:
- 1/2 cup Cocoa powder
- 1/2 cup Boiling water
- 2 1/4 cups Butter, room temperature
- 1/4 cup Confectioners' sugar, sifted
- 1/4 tsp Salt
- 1 1/2 pounds Semisweet chocolate, melted and cooled
Method:
- Combine cocoa and the boiling water, stirring until cocoa has dissolved.
- With an hand mixer on medium-high speed, beat butter, confectioners' sugar and salt until pale and fluffy. Reduce speed to low.
- Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed.
- Beat in the cocoa mixture.
- This frosting can be refrigerated up to 5 days.
- Before using, bring to room temperature, and beat on low speed until smooth again.
Light Chocolate frosting
Ingredients:
- 1 cup Heavy whipping cream
- ½ cup Confectioner’s sugar (powdered sugar)
- 3-4 tbsp Cocoa powder
Method:
- Sift the sugar and cocoa separately and keep aside.
- Whip cream on low speed for 3-4 minutes only till its thick. Do not over beat.
- While whipping the cream halfway add the sugar and cocoa powder slowly.
- The final result should be a smooth spreadable mixture.
- It should not be in a liquid state. Taste frosting for sweetness and add more Sugar if required.
Final Procedure:
- Place 1 layer of chocolate cake, with a knife or spatula spread the top with dark chocolate frosting.
- Place the second layer on top, spread the dark chocolate frosting evenly on the top and sides of the cake.
- Now using the piping cone decorate the top of the cake with Light chocolate frosting.
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