Deb’s Chocolate Cake

More recipes with:

chocolate

Method

1. Preheat oven to 350 degrees
2. Line the bottom of two 8″ cakes pan with parchment circle and butter the sides.
3. Whisk all dry ingredients together.
4. Break two eggs into a bowl and measure the oil into a liquid measuring cup.
5. Make a well in the dry mixture and pour the oil and eggs and vanilla into the well. Slowly whisk the wet into the dry.
6. Add the cup of boiling water all at once and whisk well. Pour into the prepared pans. It will be a runny batter.
7. Bake for 30 minutes, or until a cake tester comes out clean. Cool completely. Place a large plate over each of the cake pans and turn upside down to release. The cakes must be completely cool before doing this or they will break. Chill in the refrigerator.
8. Spread the ganache over one of the cakes, then carefully place the second cake on top and frost with mocha buttercream or other frosting.

Ganache

1. Place the cream in a saucepan and bring to a low boil.
2. Pour over the chocolate and do not stir for one minute, then slowly whisk the ganache until it is very smooth.
3. After the cake is completely cooled, cut in half and smooth the ganache over the top of the bottom half. Then put the top half on and chill again.

Mocha Buttercream

1. Place the egg whites in a clean bowl of a stand mixer, fitted with the whisk attachment.
2. Place the sugar in a clean saucepan and pour the water over the sugar. Turn the heat high and do not stir.
3. At the same time, turn the mixer on low and gradually turn it up. Allow the sugar to boil and place the thermometer in. Simultaneously, turn the mixer higher and bring the egg whites to soft peaks.
4. When the thermometer reads 248 degrees (F), turn the mixer off and pour a small amount into the egg whites. Immediately, turn on high again, then stop and add a small amount of sugar syrup again and immediately turn mixer on.
5. Repeat this until all sugar syrup has been poured into the egg whites and continue to whisk until the bottom of the bowl is cool.
6. Remove the whisk attachment and put the paddle attachment in its lace. Begin adding the butter, a bit at a time, with the mixer running on medium high speed.
7. Add the espresso powder mixed with water and continue mixing until the buttercream is smooth.
8. Decorate the cake with buttercream.