4 oz. semi-sweet chocolate, chopped
1 cup of hot coffee
2 cups of whipping cream (the liquid kind in the carton)
1 1/2 tsp vanilla
1/4 cup vegetable oil
3 cups All-Purpose Flour (Do not use Self-Raising flour or the cake may overflow when baking)
3 1/4 cups sugar
1 tsp baking powder
1 1/2 tsp salt
2 1/4 tsp baking soda
1 1/2 cups cocoa powder
4 eggs
Frosting of your choice or my Absolutely Sinful Cream Cheese Buttercream Frosting
Instructions
Preheat the oven to 300°F.
In a stand mixer or a large bowl combine all dry ingredients until blended.
In a large measuring cup or bowl combine hot coffee and chopped chocolate. Stir with a fork or whisk until the chocolate has melted into the coffee.
To the coffee/chocolate mix add the cream, vanilla and vegetable oil. Whisk this until combined.
Gradually pour the wet ingredients into the dry ingredients in the stand mixer bowl while on medium-HIGH speed. You can also do this with an electric hand mixer.
IMPORTANT It's important that the batter is mixed VERY thoroughly using the mixer. You want the whipping cream to thicken up in the batter as it mixes. I usually mix for at least 5 minutes until the batter thickens up - you may need a few minutes more depending on the machine you use.
Once the batter has thickened up, beat in the eggs one at a time until well combined.
Pour the batter into a greased 8" spring form baking pan with 3" sides. NOTE: You may want to use a larger 10" pan as one reader experienced overflow while baking.
Place this to bake in the preheated oven to bake for 1 hour 30 min or until a tooth pick comes out clean from the center of the cake. If the cake needs a bit more time, bake for an additional 5-10 minutes and check again. It's ok if the batter sticks to the toothpick a little bit but you want it to come out mostly clean.
Cool the cake on rack while still in the cake pan. Once it reaches room temperature cover the cake with plastic wrap and allow to chill in the fridge overnight.
The next day once chilled, remove the cake from the pan.
Using a serrated knife cut the very top of the cake horizontally to make it even. Put this aside for now.
Now using the serrated knife cut the cake horizontally again to make 3 cake layers.
Now you can frost each layer using the prepared frosting. Make sure to cover the top and sides of the cake evenly.
Using the top of the cake we put aside, sprinkle to top of the cake with the crumbs and allow some to fall on the sides and around the bottom edges for decoration. You can use your discretion in how much of the cake crumble to put on - if you have some cake crumbs left over you can always put them in a freezer safe zipper top bag and store in the freezer for another project.
You can either serve the cake right away or you can keep it chilled in the fridge until it's ready to be served.
source : http://dishesanddustbunnies.com
Nema komentara:
Objavi komentar