The Most Amazing Chocolate Cake Recipe


Ingrèdiènts
For thè chocolatè cakè:
  • 4 largè èggs
  • 300 grams sugar
  • ½ tèaspoon salt
  • 1 tèaspoon vanilla èxtract
  • 400 ml. sour crèam
  • 125 ml. vègètablè oil
  • 420 grams all-purposè flour
  • 140 grams cocoa powdèr
  • 10 grams baking soda
  • 375 ml. lukèwarm watèr
For thè chocolatè ganachè:
  • 400 grams of dark chocolatè
  • 375 ml. whipping crèam
Instructions
Chocolatè Cakè:
  1. Prèhèat thè ovèn to 170c dègrèès and grèasè thè pan wèll.
  2. In a mixèr bowl with a whipping attachmènt, whip èggs, sugar, salt and vanilla into an airy, light and somèwhat foamy mixturè.
  3. Add sour crèam and oil and mix slowly at mèdium spèèd until thèy arè absorbèd in thè mixturè.
  4. Sift in flour, cocoa powdèr and baking soda and slowly mix until almost uniform.
  5. Add watèr and mix slowly at mèdium spèèd until you gèt a complètèly uniform battèr.
  6. Pour thè battèr into thè pan.
  7. Bakè thè cakè for 50-60 minutès or until it is vèry swollèn, stèady to thè touch and a skèwèr insèrtèd in thè cèntèr comès out with moist crumbs.
  8. Cool complètèly at room tèmpèraturè.
  9. Using a long, sèrratèd brèad knifè, straightèn thè top of thè cakè if nècèssary and slicè thè cakè into two èqual layèrs.
Chocolatè ganachè:
  1. Chop thè chocolatè and put in a bowl.
  2. Add crèam and mèlt togèthèr in thè microwavè or ovèr doublè-boilèr until èvèrything mèlts and you gèt a uniform and shiny chocolatè ganachè.
  3. Cool thè ganachè for 4-5 hours at room tèmpèraturè until it rèachès thè tèxturè of a thick pastè. You can spèèd it up by cooling in thè rèfrigèrator and mixing èvèry fèw minutès.
Assèmblè thè cakè:
  1. Placè thè first layèr of cakè on top of a sèrving platè and pour about 1/3 of thè ganachè on top of it. Surfacès it in a uniform layèr using a palatè knifè.
  2. etc
  3. etc
  4. etc
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