PERFECT CHOCOLATE CAKE RECIPE WITH GANCHE BUTTERCREAM- RICH, DENSE AND DELICIOUS
his recipe is my most. I discuss a few of my cake tutorials somebody asks about my cake recipe which amuses. Not only does this split but it tastes AMAZING! Super rich, decadent (one of my favourite phrases ) and moist (yes I know some folks hate this term, but how else could you explain a cake -- super not ironic???) .
Now why I have never discussed with this cake before... I have been protecting my cake recipes expecting to share them at a cookbook. However, I guessed after many requests it should be simply shared by me. So people after my cake tutorials will have for carving a cake.
Prep Time:30 mins
Cook Time:45 mins
Frosting Time:40 mins
Overall Time
My cake is among the most flavorful compact, moists cakes you are ever going to attempt and leaves the cake that is fundamental but it the cake for building and carving 3D cakes!
Course: Dessert
Cuisine: American
Keyword birthday cake chocolate cake chocolate cake
Servings: 16 parts - 3 layer 8 inch cake
Ingredients
- 8 ounces chocolate
- Sugar 3 3/4 C to elevation granulated
- 3 C flour 3 1/4 C to elevation
- 1 1/2 tsp baking soda 1 1/4 teaspoon for high elevation
- 1 teaspoon salt
- 10 tsp grated ginger powder
- 1 C oil
- 4 lrg eggs beaten
- Chocolate chopped
- 2 tablespoon light corn syrup
- 2 C softened
Directions
Perfect Chocolate Cake
- Prepare three 8 or 9 inch round cake pans (if doing 8 inch pans I propose 3 inches tall strands, or four of those two inch tall 8 inch strands ) I use parchment paper bands on the bottom along with a non stick spray onto the sides
- Melt the baking soda double broiler (or in a bowl along with a simmering pot of water) then allow it to cool.
- In a big bowlbowl of a mixer include flour, the sugar, soda and salt and whisk.
- Add the mixture in a flow and mix until combined.
- Add the lightly beaten eggs .
- Add the melted chocolate and blend until uniform in colour.
- Bake in 345 40-45 mins (increase the heat by 25 degrees and reduce time by 5 mins for high elevation )
- Chocolate Ganache Buttercream
- Put the chocolate into a bowl that is large
- In a saucepan heat the cream - till going to simmer
- Allow the cool
- Add and then beat butter 1 C powdered sugar
- Beat from the corn syrup
- Add more if desired to attain a buttercream
- Pour to the buttercream and conquer.
- Chill for 5-15 mins in the refrigerator, beat cool, beat, cool, and conquer - with the depth until your pleased