Tuesday, January 7, 2020

Best Chocolate Cake




Simply the best chocolate cake I've ever had. Rich, ultra moist, fluffy and that chocolate buttercream is just divine!


BAKING A HOMEMADE CHOCOLATE CAKE?

  1. Butter and flour three 8-inch cake pans. I highly recommend using cake strips for a more even bake. Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
  2. Add the wet ingredients into a large bowl and whisk together.
  3. Add the wet ingredients the dry ingredients. Whisk to combine then mix on level 2 for two minutes. Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake. Allow time to cool for 10 minutes then invert onto wire racks to cool fully.
  4. In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside. Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer). Beat in the confectioner’s sugar slowly. Add the cream.
  5. Slowly mix in the ¼ cup of cocoa powder. Add the salt, as well. You may add the optional vanilla and espresso at this step. Mix until you have a fluffy, even consistency. Beat in the melted and cooled chocolate ganache.


Ingredients

For the Cake

  • 1/2 cup sour cream (120mL)
  • 1 cup buttermilk (236mL)
  • 3 large eggs
  • 1 1/2 cup strong hot coffee (355mL) (Use a Moka pot so it's basically espresso)
  • 3/4 cup vegetable oil (177mL)
  • 1 tbs vanilla extract (13mL)
  • 3 cup all-purpose flour (360g)
  • 2 2/3 cup granulated sugar (533g)
  • 1/2 cup cocoa powder (50g)
  • 1 1/2 tsp baking powder (4.8g)
  • 1 tbs baking soda (14.3g)
  • 1 tsp kosher salt (5.7g)

For the Chocolate Buttercream:

  • 1 1/2 lb confectioner's sugar
  • 1 1/2 cup unsalted butter (338g) room temperature
  • 1/4 cup heavy whipping cream (60mL)
  • 1/4 cup Cocoa powder (25g)
  • 1 tsp vanilla (5mL) optional
  • 1 tsp espresso (5ml) optional
  • 1/4 tsp salt (1.5g)
  • 1/4 cup semi-sweet chocolate (45g)

For the Decoration:

  • 1/4 cup cacao nibs (about 60 grams)

Instructions

For the Cake:

  • Butter and flour 3 eight inch cake pans. I highly recommend using cake strips for a more even bake.
  • Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
  • Add the wet ingredients into a large bowl and whisk together.
  • Add the wet ingredients the dry ingredients. 
  • Whisk to combine then mix on level 2 for two minutes.
  • Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F (176C) or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
  • Allow time to cool for 10 minutes then invert onto wire racks to cool fully.

For the Chocolate Buttercream:

  • In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside. 
  • Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer).
  • Beat in the confectioner’s sugar slowly.
  • Add the cream.
  • Slowly mix in the ¼ cup of cocoa powder. Add the salt, as well. 
  • You may add the optional vanilla and espresso at this step. 
  • Mix until you have a fluffy, even consistency.
  • Beat in the melted and cooled chocolate ganache. 

For the Assembly:

  • Pipe chocolate buttercream between each layer.
  • Pipe the buttercream on the outside of the cake. Smooth with a bench scraper and offset spatula.
  • Add a smooth coat of chocolate buttercream to the surface of the cake. 
  •  Use an 869 tip to pipe dollops on top.
  •  Press cocoa nibs to the bottom of the cake (or the entire side, if desired).