{"id":130,"date":"2023-05-09T16:23:13","date_gmt":"2023-05-09T16:23:13","guid":{"rendered":"https:\/\/easy-recipes.gogorecipe.com\/?p=130"},"modified":"2023-05-09T16:23:13","modified_gmt":"2023-05-09T16:23:13","slug":"chocolate-cake","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/chocolate-cake\/","title":{"rendered":"Chocolate Cake"},"content":{"rendered":"

chocolate cake<\/strong><\/h3>\n

INGREDIENTS<\/strong><\/h3>\n
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\u00b0 2 cups all-purpose flour<\/p>\n

\u00b02 cups of granulated sugar<\/p>\n

\u00b03\/4 cup Dutch-processed cocoa powder, sifted<\/p>\n

\u00b02 teaspoons of baking soda<\/p>\n

\u00b0 1 teaspoon baking powder<\/p>\n

\u00b0 1 teaspoon salt<\/p>\n

\u00b0 1\/2 cup vegetable oil<\/p>\n

\u00b0 1 cup of yoghurt at room temperature<\/p>\n

\u00b0 1 cup hot water<\/p>\n

\u00b02 large eggs, room temperature<\/p>\n

\u00b0 2 teaspoons vanilla<\/p>\n

\u00b0 Swiss chocolate<\/p>\n

+Butter meringue cream:<\/p>\n

\u00b05 large egg whites<\/p>\n

\u00b01 12 cups granulated sugar<\/p>\n

\u00b01 1\/2 cups unsalted butter, at room temperature<\/p>\n

\u00b08 oz good quality dark chocolate, chopped, melted and cooled<\/p>\n

For Complete\u00a0Cooking\u00a0STEPS Please Head On Over To Next Page Or Open button (>) and don\u2019t forget to SHARE with your Facebook friends<\/h3>\n

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\u00a0INSTRUCTIONS<\/strong><\/h3>\n

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Chocolate cake:<\/strong><\/p>\n

Preheat oven to 350\u00b0F, grease 8 round baking pans and sprinkle with cocoa powder. Line bottoms with parchment.<\/p>\n

Placing all dry ingredients in bowl of a stand blender fitted with paddle attachment. Stir and in a medium bowl, whisk all wet ingredients (slowly pour hot water so eggs don\u2019t set).<\/p>\n

Adding wet ingredients to dry & mix on medium heat for 2-3 minutes.The mix will be very rare. For the uniformity of the prepared forms. Bake<\/p>\n

for 45 minutes or until cake tester comes out completely clean, cool in pans 10 minutes, then turn out onto a wire rack to cool completely.<\/p>\n

Swiss Chocolate Buttercream:<\/p>\n

In the bowl of a stand mixer & beat to mix.<\/p>\n

Or, at 160\u00b0F on a candy thermometer, place bowl in stand mixer and beat on medium speed until meringue is set and cool (bowl is no longer hot to the touch (about 5 to 10 minutes)).Switch to the barrage rocket. Slowly add the butter cubes and stir until smooth.<\/p>\n

Add the cooled chocolate and stir until smooth. Assembly: Place a layer of dough on a plate or platter. coverage approx.1 cup buttercream & spread evenly.<\/p>\n

Overlap the second layer\u00a0 and spread a thin layer of breadcrumbs over the cake. Let cool for 20 minutes, then top with a cup of frosting\u00a0 and serve.<\/p>\n

ENJOY!!<\/p>\n\n

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