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Classic Chocolate Cake With Chocolate Frosting Recipe


INGREDIENTS:

Cake Batter
  • 3 oz (85 g) chopped dark chocolate (something you like to eat by itself)
  • 1 1/2 cups freshly brewed strong hot coffee
  • 2 cups (280 g) all-purpose flour
  • 1/4 cup (45 g) mesquite flour (see headnote above)
  • 1/4 cup (45 g) teff flour (see headnote above)
  • 1 1/2 cups (300 g) granulated white sugar
  • 1 1/2 cups (330 g) dark brown sugar
  • 1 1/2 cups (120 g) natural cocoa powder (not Dutch processed)
  • 2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 1/4 teaspoon kosher salt
  • 3 large eggs
  • 3/4 cup neutral flavored vegetable oil (canola, corn or grapeseed works)
  • 1 1/2 cup buttermilk, well shaken
  • 2 teaspoon vanilla extract

Chocolate Swiss Buttercream
  • 5 egg whites
  • 1 cup + 2 tablespoon (225 g) granulated white sugar
  • 1/8 teaspoon kosher salt
  • 16 oz (1 lbs or 455 g) unsalted butter at room temperature
  • 2 teaspoon vanilla extract
  • 4 1/2 oz (130 g) melted dark chocolate (something you like to eat by itself)

Topping
  • 3 – 4 tablespoons roasted cacao nibs
  • 1/2 – 1 teaspoon flaked finish salt (I used Cypress Black Flake salt, but you can use Maldon, Fleur de Del or another finishing salt of your choice, just don’t use plain table salt as it’s way too harsh)

Classic Chocolate Cake With Chocolate Frosting Recipe


INSTRUCTIONS:
  1. Preheat the oven to 300˚F (yes 300˚ not 350˚) and generously spray three 9-inch pans with cooking spray. Line the bottom of each pan with parchment paper rounds. Chop the dark chocolate into 1/2 inch chunks. Add to the hot coffee and stir until melted. Set aside to cool.
  2. Place the flours, sugar, cocoa powder, baking soda, baking powder and salt in a large mixing bowl. Using a balloon whisk, vigorously stir the dry ingredients together until they are blended and uniform in color. Place the eggs in the bowl of stand mixer fitted with the paddle attachment. Beat the eggs until they are well blended and lightened into a nice lemon yellow color, about two minutes on medium-high speed. Add the coffee with melted chocolate, vegetable oil, buttermilk and vanilla and beat for an additional 30 seconds on medium speed to blend. Add the dry ingredients, about a cup or two at a time, beating on medium speed until all the dry ingredients are incorporated.
  3. Divide the batter into the three pans and bake in the oven 35 – 45 minutes, until a toothpick inserted in the middle of the cake comes out clean. Rotate the pans if you need to after 25 – 30 minutes. Let cool in the pan for about 10 minutes on a rack before releasing the layers and letting cool completely on a wire rack to room temperature. Make sure the layers are at completely cool before you frost.
  4. Once the cake has cooled completely, make the frosting by combining the egg whites, sugar and salt in a heatproof bowl of a stand mixer. Place the bowl over simmering water, stirring the mixture until all the sugar and salt has dissolved. You’ll know when the mixture is ready, when you can’t feel any granules of sugar between your fingers in the mixture. Move the bowl to the stand mixer fitted with the wire attachment. Beat the egg whites to a stiff peak on high speed, and then continue to beat until the egg whites have cooled to room temperature (between 5 – 10 minutes). While the egg whites are cooling, cut the butter into 1/2 inch chunks. Once the egg whites have cooled, drop a few chunks of the butter into frosting, while the mixer is on, waiting until each addition has been incorporated. Continue to add butter until it has all been added (don’t worry if the frosting starts to look curdled or broken, it’ll come together in the end).
  5. Once all the butter has been added. Switch to the paddle attachment and add the vanilla and melted chocolate to the frosting. Beat at medium until completely incorporated. Frost the cooled cake layers on the platter or cake stand you plan on serving the cake. Sprinkle the cacao nibs in a circle around the top of the cake. Sprinkle the finishing salt over the cacao nibs.

Source: Eat The Love
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Classic Chocolate Cake With Chocolate Frosting Recipe Classic Chocolate Cake With Chocolate Frosting Recipe Reviewed by kuji hara on 11:26 PM Rating: 5

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