Chocolate Layer Cake Recipe |

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I used to be requested as soon as what my final meal can be. I merely mentioned, “Chocolate cake. The entire cake.” I meant each phrase of it.

I like the fragile, darkish crumb and strong taste of a chocolate cake. Every little thing about it feels luxurious and decadent to me. Serve it alongside a steaming cup of espresso or tall glass of milk, and I’m in heaven.

With this recipe, I needed to make a celebration cake. One thing I’d give to a pal, make for a birthday celebration, or place at a vacation desk. Layer muffins simply scream “particular” to me in a approach sheet cake doesn’t. (Not that I wouldn’t take down a sheet cake chew by chew in my remaining moments.)

I used Chocolate Swiss Meringue Buttercream to frost this tender chocolate cake. I like Swiss meringue buttercream as a result of it’s secure at room temperature, pipe-able, not as candy as American buttercream, and the feel is nothing wanting silk. It’s my favourite!

HOW TO MAKE A MOIST CAKE

Muffins could be dry for a lot of causes, however most ceaselessly it’s as a result of they’re over-baked, baked at too excessive a temperature, or they don’t have sufficient moisture to start with. No want to fret about that with this cake.

I exploit a mixture of oil, buttermilk, and occasional:

  • The oil provides moisture and helps present construction when blended with flour.
  • The buttermilk reacts with the baking soda to make the cake tender and provides it elevate.
  • Lastly, the espresso provides moisture and extra acid to assist with that rise.

All of those substances contribute to creating a young cake with a definitive chocolate taste.

Whole choclate layer cake with chocolate swiss meringue buttercream swirls on top, dusted with powdered sugar against a dark background

WHAT IF YOU DON’T LIKE COFFEE?

The true function of the espresso on this cake is to deepen the flavour of the chocolate. You’ll be able to’t actually style the espresso. When you’re frightened about caffeine, be at liberty to make use of decaffeinated espresso. When you nonetheless aren’t bought, be at liberty to make use of sizzling water as an alternative.

TOOLS NEEDED TO MAKE A LAYER CAKE

I used two 9-inch rounds to make this cake, however you could possibly additionally bake it in a 9×13-inch pan. It clearly wouldn’t be a layer cake then, however the batter will match and make a beautiful cake.

You don’t want a stand or hand mixer to make this cake. Simply a few bowls, a sturdy whisk, and a spatula.

I’m additionally an enormous fan of lining cake pans with parchment paper. It helps the muffins launch from the pan.

Woman piping Chocolate Swiss Meringue Buttercream on a chocolate layer cake.

Chocolate Swiss Meringue Buttercream is used to pipe designs on this chocolate layer cake.

HOW TO FROST THIS CAKE

Just a few tips may help make frosting a layer cake simpler. To frost the cake, it’s useful to have a rotating cake stand and an offset spatula. Each instruments make smoothing the highest and sides of the cake a lot simpler. When you don’t have a rotating cake stand, a lazy Susan might work as a stand-in, or you may simply make do with out one.

You can too make frosting this cake as ornamental or so simple as you need.

For a straightforward frosted cake: Unfold on a thick layer of frosting, then use the again of a spoon to make a big swooping texture on the tops and sides of the cake. It provides this cake a country, however nonetheless festive and exquisite look. Plus, it takes loads much less time than piping the frosting.

For a flowery frosted cake, as I did for the photographs, observe these steps:

  • Be certain your muffins are fully cool earlier than frosting them. Cool muffins are much less more likely to tear, and the frosting received’t soften.
  • Put frosting between the 2 layers, then apply a crumb coat, which is only a skinny layer of frosting throughout the highest and across the outdoors of the cake. The aim of the crumb coat is to catch the cake crumbs so your remaining frosting coat is easy and crumb-free.
  • As soon as the crumb coat is on, chill the cake within the fridge for an hour. It will hold the crumbs out of your second coat.
  • Apply your remaining coat by piling the frosting on high of the cake and pushing it out and over the sides of the cake. Then, slowly easy the frosting down the perimeters of the cake.
  • Clean the highest by drawing your offset spatula again up and excessive of the cake.
  • To make the swirl on the highest of the cake, maintain the tip of the offset spatula at a slight angle and rotate the cake stand. (You’ll be able to solely do that with a rotating cake stand.)
  • To pipe the textured dots on high, I used a Wilton Massive 2D Drop Flower Piping Tip.
  • So as to add the ultimate particular contact, I topped a couple of of the dots with edible silver pearls, then dusted the sides with powdered sugar.

MAKE-AHEAD TIPS FOR CHOCOLATE CAKE

You can also make this entire cake, frosted and embellished, as much as two days earlier than you wish to eat it, and hold it within the fridge. Simply set it out two hours earlier than serving to convey it to room temperature.

You can too make the cake rounds forward of time. Wrap them properly in plastic wrap, and retailer them within the fridge for as much as two days, then frost your cake the day you propose to serve it.

Whole choclate layer cake with chocolate swiss meringue buttercream on a plate, dusted wtih powdered sugar. The chocolate swiss meringue buttercream is piped on top and a slice has been cut.

STORING AND FREEZING CHOCOLATE CAKE

As soon as baked and frosted, hold this cake within the fridge for as much as 5 days for leftovers. The leftovers will dry out some, nevertheless it’s nonetheless chocolate cake simply ready so that you can eat it. That’s by no means a nasty factor.

  • Like all muffins, this one is finest served at room temperature, so give it two hours to return as much as room temperature earlier than serving.
  • As soon as sliced, simply place plastic wrap or parchment in opposition to the minimize aspect of the cake to maintain it from drying out.

To freeze the unfrosted cake: Wrap every cooled cake spherical individually in plastic wrap, then foil and freeze the muffins for as much as three months.

To freeze a frosted cake: Sure, you may freeze muffins frosted with Swiss meringue buttercream or ganache. I’ve completed it with each. To freeze a frosted cake, let the cake rounds cool. Place one spherical on a cake board; high with the swiss meringue buttercream; unfold it out, and place the subsequent spherical on high. Frost the entire cake with a skinny layer of frosting. That is your crumb coat.

Put the frosted cake within the fridge to harden, then wrap the entire cake in a number of layers of plastic wrap and foil. Freeze it for as much as one month frosted. If you want the cake, merely take away it from the freezer, unwrap it, and let it thaw at room temperature or within the fridge. Then adorn it as you would like.

NEED MORE CAKE IN YOUR LIFE? TRY THESE!



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