Best Chocolate Cake Featured

Authors: aapple mint

Best Chocolate Cake

What can I say about this cake ! This one, by far is my most favourite Chocolate Cake till date. You can never go wrong with chocolate, and I’m usually a big fan of buttercream frosting, but this one, is even better than that. The frosting is made from cream cheese, butter and icing sugar, which is a perfect balance of creamy, rich and sweet. The cake itself has got the flawless texture, not too dense, not too light and its moist, so there is no need to add syrup ( I hate syrupy cakes). Put these two to together and you’re in trouble, cuz I promise you, you will not be able to resist this cake.

Earlier in January I celebrated 11 years to marriage. I still cant believe how fast time is passing by, and I surely don’t feel that old. 11yrs called for a celebration, and to me nothing screams celebration more than a stellar chocolate cake. I’m quite the cake snob actually and I knew a cake from the local bakeries around me wouldn’t do justice, so I had to bake Me a cake. Since I’m not a big fan of fresh cream cakes, and also given that my fridge has been giving me trouble and not cooling (which reminds me I need to buy a fridge) I didn’t want to risk even a ganache cake. Buttercream was nice n safe, and would’ve lasted longer, had I been chained to window sil.

Best Chocolate Cake

The recipe makes a 4 layer 9″ cake. But I made a 2 layer 9″ cake. The frosting is sweet and I think it was just perfect with 2 layers.

For the Cake

  • 1/2 cup cream, at room temperature
  • 1/4 cup thick yoghurt at room temperature
  • 1/2 cup plus 3 tablespoons cocoa powder
  • 2 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup water, boiling

For the Frosting

If you want to frost 4 layers, this quantity is just perfect. If you make a 2 layer cake you will be left over with some frosting, which shouldn’t be a problem, if you have someone to lick it all up. Or just reduce the quantity by 25% .

  • 170 grams cream cheese, at room temperature
  • 4 teaspoons pure vanilla extract
  • 1 cup unsalted butter, at room temperature
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon plus 1 teaspoon corn syrup
  • 7 – 8 cups icing sugar ( depending on how thick you want the frosting )
  • 3 to 6 tablespoons whole milk, at room temperature

For the Cake

Preheat the oven to 180C, Line 2 9″ cake tins and set aside.

In a mixing bowl, mix together the cream, yoghurt, cocoa powder, 2 eggs, 2 egg yolks, and 1 1/2 teaspoons vanilla until smooth.

In another bowl In the bowl with an electric beater mix together the all purpose cake flour, baking powder, baking soda, teaspoon salt, and  granulated sugar until blended.

Add the unsalted butter and half of the cocoa mixture to the flour mixture and beat until the dry ingredients are moist. Increase the beater speed to medium and beat until smooth, about 2 minutes. Gradually add the remaining cocoa mixture in 2 batches, beating well after each addition. Add 1/2 cup boiling water and beat until smooth. Divide the batter equally between the prepared pans and smooth the tops. Bake until a wooden pick inserted into the centre comes out clean, about 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

For the Frosting

In the bowl beat the cream cheese and 4 teaspoons vanilla together on low speed until smooth. Increase the mixer speed to high. Add the butter and beat until incorporated, about 1 minute. Reduce the mixer speed to low and beat in the cocoa powder and corn syrup. Add 7 cups icing sugar and beat until blended. Add 3 to 6 tablespoons of whole milk, one tablespoon at a time, beating until the buttercream achieves a spreadable consistency. If you feel its too runny, add some more icing sugar and beat well. Set aside until ready to use.

To Assemble

Sandwich the two layers of cake with a good spread of the frosting. Now put a good amount on the top and sides and evenly spread it out.

 

This cake tastes best at room temperature. Even if you put in in the fridge, make sure you leave out of a while before you want to eat it.

 

Best Chocolate Cake

Best Chocolate Cake

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