ULTIMATE CHOCOLATE CAKE Recipes

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Hello there, welcome to our recipe blog site. Right here you can obtain a guide on how to make very tasty ULTIMATE CHOCOLATE CAKE dishes. The manufacturing process is very easy, you simply need to adhere to the techniques that we have composed on this web page. The adhering to are the stages of just how to prepare ULTIMATE CHOCOLATE CAKE. Please follow the directions well.
Let’s hear a drumroll please for this stunning chocolate cake creation! Looking for a phenomenal chocolate cake recipe? Look no further! My “Ultimate Chocolate Cake” recipe is the only chocolate cake recipe you will need! It’s a chocolate cake soaked with chocolate syrup, frosted with a chocolate buttercream and wrapped in MORE chocolate! Soo much chocolate can only mean one thing – this cake is damn delicious! I love this cake because it’s very chocolate-y but not overwhelming or too sweet.

My ultimate chocolate cake begins with five delicate and light-as-air chocolate sponge cake layers. Since sponge cake does tend to be more dry than traditional cake layers, the layers are generously soaked with a simple chocolate sauce. Make sure to use tons of sauce and go over the layers a few times to make sure they are well soaked.

For the frosting, I went with a French-style chocolate buttercream. This is a cheater’s version of French buttercream using sweetened condensed milk. I’ve had lots of reviews that mention the buttercream could have been better, so I’ve included a video recipe for my chocolate buttercream recipe at the bottom! And to take this cake to extraordinary, I wrapped the cake with a chocolate wrap! I have a separate video tutorial for this method; I have that video right below, too!

INGREDIENTS
  • For Chocolate Sponge Cake:
  • 9 large eggs, at room temperature
  • 1 cup plus 2 tablespoons (225g) white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cup (156g) all-purpose flour
  • 1/3 cup (35g) dark cocoa powder
  • 1 1/2 teaspoons (6g) baking powder
  • For Buttercream:
  • 2 cups (453g) butter; softened at room temperature
  • 1, 14-ounce (396g) can sweetened condensed milk
  • 2 tablespoons (14g) dark cocoa powder
  • 1/2 teaspoon vanilla extract
  • For Chocolate Syrup:
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 cup (236ml) heavy cream
  • 1 tablespoon (15ml) gold rum

INSTRUCTIONS
  1. Preheat oven to 350F. Line 5, 8-inch cake pans with parchment paper. Alternatively, use 2, 9-inch cake pans for 4 layers.
  2. Prepare the sponge cake first. Place eggs and sugar into a mixer bowl. Whisk on high speed for about 10 minutes. Mixture needs to be very voluminous and almost white in color. Add in the vanilla and whisk just to incorporate.
  3. …………………………………..


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