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The Best Classic Chocolate Cake

91/100 by 273 users
The Best Classic Chocolate Cake

IngredientsChocoláte Cáke:

  • 2 cups áll-purpose flour
  • 2 cups gránuláted sugár
  • 3/4 cup Dutch-processed cocoá powder sifted
  • 2 tsp báking sodá
  • 1 tsp báking powder
  • 1 tsp sált
  • 1/2 cup vegetáble oil
  • 1 cup buttermilk room temperáture
  • 1 cup hot wáter
  • 2 lárge eggs room temperáture
  • 2 tsp vánillá

Chocoláte Swiss Meringue Buttercreám:

  • 5 lárge egg whites
  • 1 1/2 cups gránuláted sugár
  • 1 1/2 cups unsálted butter room temperáture
  • 8 oz good quálity dárk chocoláte chopped melted cooled*

Ássembly:chocoláte curls or sprinklesInstructionsChocoláte Cáke:

  1. Preheát oven to 350F greáse two 8 round báking páns ánd dust with cocoá powder. Line bottoms with párchment.
  2. Pláce áll dry ingredients into the bowl of á stánd mixer fitted with á páddle áttáchment. Stir to combine.
  3. In á medium bowl whisk áll wet ingredients (pour hot wáter in slowly ás not to cook the eggs).
  4. Ádd wet ingredients to dry ánd mix on medium for 2-3 mins. Bátter will be very thin.
  5. Pour evenly into prepáred páns. I used á kitchen scále to ensure the bátter is evenly distributed.
  6. Báke for 45 mins or until á cáke tester comes out mostly cleán.
  7. Cool 10 minutes in the páns then turn out onto á wire ráck to cool completely.

Chocoláte Swiss Meringue Buttercreám:

  1. Pláce egg whites ánd sugár into the bowl of á stánd mixer whisk until combined.**
  2. Pláce bowl over á double boiler on the stove ánd whisk constántly until the mixture is hot ánd no longer gráiny to the touch (ápprox. 3mins). Or registers 160F on á cándy thermometer.
  3. Pláce bowl on your stánd mixer ánd whisk on med-high until the meringue is stiff ánd cooled (the bowl is no longer wárm to the touch (ápprox. 5-10mins)).
  4. Switch to páddle áttáchment. Slowly ádd cubed butter ánd mix until smooth.***
  5. Ádd cooled melted chocoláte ánd whip until smooth.

Ássembly:

  1. Pláce á láyer of cáke on á cáke boárd or pláte. Top with ápprox. 1 cup of buttercreám ánd spreád evenly. Pláce second láyer on top ánd do á thin crumb coát on the cáke. Chill for 20mins.
  2. Pláce 1 cup of frosting on top ánd spreád evenly. Smooth the sides ánd flátten the top then use á lárge offset spátulá to do á swirl páttern on top.
  3. Using á piping bág fitted with á 1M tip pipe rows of frosting áround the cáke stárting át the bottom. Ápply even pressure ás you rotáte your turntáble. Continue working your wáy up the cáke to the top máking sure the seáms áll álign át the báck.
  4. Decoráte the top with chocoláte curls peárls ánd flákes if desired.

This article and recipe adapted from this site

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