Ingrédients
- Dark chocolate, chopped120 grams
Poudre de cacao non sucrée30 grams- Boiling water240 ml
Farine295 grams
Poudre à lever2 teaspoons
Bicarbonate de soude1 teaspoon
Sel0.3 teaspoon- Soft butter225 grams
Sucre400 grams- Eggs3 pieces
Vanille liquide2 teaspoons
Lait liquide240 ml- Chocolate frosting: Dark chocolate, chopped140 grams
- Soft butter100 grams
- Powdered sugar, sifted454 grams
- A pinch of salt0
- Vanille liquide2 teaspoons
Mesures
- 1
Preheat the oven to 350°F (177°C) and place the middle rack.
5 minutes - 2
In a bowl, combine the flour, salt, baking powder, and baking soda, and mix with a whisk (this process eliminates the need for sifting).
5 minutesMatériel requis:
Bol de mélange🍳Whisk - 3
In another bowl, combine the cocoa with the chocolate and pour the hot water over them, stirring until melted, then set aside.
5 minutesMatériel requis:Bol de mélange - 4
In a stand mixer (Kitchenaid) or by hand, beat the butter until creamy, then gradually add the sugar while mixing continuously until the mixture is light and fluffy (about 2 to 3 minutes).
3 minutesMatériel requis:🍳Stand Mixer - 5
Add the eggs one at a time, then the vanilla, followed by the melted chocolate and cocoa mixture, and mix well.
5 minutes - 6
Gradually add the milk and the flour mixture (in three batches, starting and ending with flour), being careful not to overmix at this stage, just enough to combine the flour.
5 minutes - 7
Pour the batter into a greased and parchment-lined 9-inch round cake pan and bake for 35 to 40 minutes (test with a toothpick; if it comes out clean, it's done).
40 minutesMatériel requis:
Plaque de cuisson - 8
Place the cake pan on a rack to cool before frosting.
5 minutes - 9
For the frosting, melt the chocolate in a double boiler and set aside to cool slightly.
5 minutesMatériel requis:🍳Double Boiler - 10
In the stand mixer (Kitchenaid), place the butter and beat slightly, then add the sugar and mix together, followed by the vanilla and melted chocolate, and of course the salt, mixing until the frosting is formed. Once the frosting is formed, let the mixer beat on medium speed for about three minutes, then increase the speed and let it mix for another minute or two until it becomes light and fluffy.
3 minutesMatériel requis:🍳Stand Mixer - 11
If you find the mixture is too thick, add a tablespoon or two of milk.
1 minutes - 12
Cut the cake in half with a serrated knife to create two equal layers, spread some frosting on the top of the bottom layer, then place the second layer on top, and frost the top and sides, decorating as desired or leaving it as is (I topped the frosting with grated chocolate all around and decorated it with red berries).
5 minutesMatériel requis:🍳Cake Knife
Spatule
Faits nutritionnels
Poudre de cacao non sucréepour 100gFarinepour 100gPoudre à leverpour 100gSelpour 100gSucrepour 100gVanille liquidepour 100gLait liquidepour 100gVanille liquidepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.