Whenever it comes to birthdays and celebrations. I always have a trusty chocolate cake recipe to go to. A classic moist chocolate cake adapted from Ina Garten. -with my own special easy glossy chocolate frosting recipe.
Most classic chocolate frosting recipe would call for tempering chocolate.
Tempering chocolate: for a smooth glossy shiny finish on chocolates by varying the melted chocolate temperature from 45degrees c to 27 degrees c then finally to 31 degrees c. –This process breaks up the cocoa butter crystals, resulting in a uniform cocoa butter crystals.
Tempering chocolate can be troublesome and too technical. But with my special glossy chocolate frosting there is no need to all the technical tempering process.
Moistest Chocolate cake (recipe from Ina Garten)
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans 2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda 1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken 1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract 1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows
Directions Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up.
6 ounces good semisweet chocolate (recommended: Callebaut) 1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract 1 1/4 cups sifted confectioners’ sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla andcontinue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html?oc=linkback
Glossy Chocolate frosting recipe
200grams of unsweetened chocolate chips
200ml of heavy cream
1-2 tablespoon of raspberry jam/strawberry jam (depending on the sweetness level desired)
Heat up the heavy cream in a saucepan over low heat until the cream is heated up/hot.
Add all of the chocolate chips into the pan of hot cream and mix until chocolate is melted and full incorporated with the cream. Then add 1-2 tablespoon of jam into the chocolate mixture and stir. Let the chocolate mixture cool down then it will be ready for use.
The jam gives the chocolate a nice glossy finish to the chocolate frosting without the need to temper the chocolate.
Isn’t it easy? Inspired? Give it a try!
Do let me know how it turns out if u tried it.