Step-by-Step Guide to Make Perfect Homemade Chocolate Cake by Love, Life, Sugar
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, How to Make Speedy Homemade Chocolate Cake by Love, Life, Sugar. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Homemade Chocolate Cake by Love, Life, Sugar, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Homemade Chocolate Cake by Love, Life, Sugar delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
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As for the number of servings that can be served to make Homemade Chocolate Cake by Love, Life, Sugar is 12 slices. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Homemade Chocolate Cake by Love, Life, Sugar estimated approx 2hrs..
To begin with this particular recipe, we have to prepare a few components. You can have Homemade Chocolate Cake by Love, Life, Sugar using 14 ingredients and 6 steps. Here is how you can achieve it.
Ingredients and spices that need to be Take to make Homemade Chocolate Cake by Love, Life, Sugar:
- Chocolate Cake
- 2 (360 g) cups flour, 2 cups sugar
- 3/4 cup (85 g) natural unsweetened cocoa powder 2 tsp baking soda
- 1 tsp salt 2 large eggs 1 cup (240ml) buttermilk
- 1 cup (240 ml) vegetable oil 1 1/2 tsp vanilla 1 cup (240ml) hot
- Chocolate Frosting
- 1 1/4 cups (280 g) butter 1 1/4 cups (237g) shortenings
- 9 cups (1035 g) powdered sugar 2 tsp vanilla extract
- 1 cup (114 g) natural unsweetened cocoa powder
- 4 –5 tbsp (60-75ml) water/milk
- Chocolate Ganache
- 6 oz (1 cup) | 169g) semi sweet chocolate chips
- 1/2 cup heavy whipping cream
- Sprinkles
Steps to make Homemade Chocolate Cake by Love, Life, Sugar
- 1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to a large bowl and whisk together.3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well. - 4. Add vanilla to boiling water and add to mixture. Mix well.
5. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool - 7. Make frosting while cakes cool. Beat together butter and shortening until smooth.
8. Slowly add 4 cups (460g) of powdered sugar and mix until smooth.
9. Add vanilla and half of the water or milk and mix until smooth.
10. Add another 5 cups (575g) of powdered sugar and mix until smooth.
11. Add cocoa and mix until smooth.
12. Add remaining water or milk until the frosting is the right consistency - 13. Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake.
14. Place first layer of cake on cake plate. Spread about 1 cup of frosting on top in an even layer.
15. Add second layer of cake and add another cup of frosting on top in an even layer.
16. Add final layer of cake on top and frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake - 17. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
18. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
19. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. - 20. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and pipe a border around the bottom. I used Ateco tip 844.
21. Add a few sprinkles to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.
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