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Deluxe Chocolate Cake Butter Cake Recipe

Deluxe Chocolate Cake Butter Cake recipe and other chocolate cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Deluxe Chocolate Cake Butter Cake recipe  PDF



2 cups sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsifted cocoa powder
1/2 cup lukewarm water
1/2 cup buttermilk room temperature
1/2 cup water
2 teaspoons vanilla
2 large eggs room temperature
4 ounces unsalted butter room temperature
1 cup granulated sugar
1 cup light brown sugar packed
AGNATE FILLING 8 ounces semisweet or bittersweet chocolate finely
chopped 1 cup heavy cream
FROSTING AND CHOCOLATE GLAZE 1 cup heavy cream whipped
10 ounces semisweet chocolate finely chopped
1 cup heavy cream

Adjust rack in lower third of oven and preheat oven to 350/F. Grease and flour two 8 inch round cake pans, and insert parchment paper or wa ed paper to line the bottoms.
Sift the flour, baking soda, and salt onto a sheet of wa ed paper and set aside. Place the cocoa in a 1quart mi ing bowl. Add the 1/2 cup lukewarm water, and whisk to combine set aside to cool. Pour the buttermilk, the 1/2 cup water, and the vanilla into a liquid cup measure. Crack the eggs into a small bowl, and whisk together to combine the yolks and whites.
Place the butter in the bowl of a heavyduty mi er, preferably fitted with a flat beater. Cream the butter on medium speed until the butter is smooth and lighter in color, about 30 to 45 seconds. Redu ce the speed to low and add the sugars in a steady stream. When all the sugar is added, stop the machine and scrape the mi ture clinging to the side of the bowl into the center. The mi ture will appe ar sandy. Increase the speed to medium again, and cream until the mi ture is light in color, is fluffy in te ture, and appears as one mass, about 6 to 7 minutes. With the mi er still on medium speed, pour in the eggs slowly at first. Continue to cream, scraping the sides of the bowl at least once, until the mi ture appears fluffy and velvety. Stop the machine and spoon in the cooled cocoa mi tur e, resume at medium speed and mi just until incorporated.
Using a rubber spatula, stir in one fourth of the flour mi ture. Then one third of the buttermilk mi ture, stirring to blend together. Repeat this procedure, alternating dry and liquid. With each add ition, scrape the sides of the bowl, and continue mi ing until smooth, never adding liquid if any flour is visible.
Pour the batter into the pans and spread it level. Bake for 25 minutes, or until the baked surface springs back slightly when touched lightly in the center and the sides contract from the pan.
Place the cake pans on a rack to cool for 5 to 10 minutes. With mitts, tilt and rotate pans, gently tapping them on the counter to see if the cake releases from the sides.
AGNATE FILLING Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mi ture is smooth and shiny.
ASSEMBLING THE DESSERT Split each layer of cake in half horizontally and place one layer, cut side up, on a cardboard round. Spread with one third of the ganache filling. Center a second layer on top of the first, and spre ad it with one third of the ganache filling. Place another layer, cut side up, on top, and spread with remaining filling and turn the last layer upside down, and center it over the filling.
FROSTING AND CHOCOLATE GLAZE Frost the cake with the whipped cream. Place the cake on a wire rack, then set it on a sheet pan that will fit the dimensions of your freezer. Place in the freezer for 40 minutes only (this is just e nough time to chill the whipped cream frosting so its firm to the touch, not soft). While the cake is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mi ture is smooth and shiny. Set aside to cool to body temperature.
Set the cake on its wire rack over a baking pan with sides (like a jelly roll pan) on top of a turntable (or lazy susan). Pour almost all of the chocolate glaze over the center of the cake. Using a l ong, fle ible metal icing spatula, use just a few strokes to spread the glaze over the top of the cake so the glaze runs down over the sides. Rotate the turntable as you spread. Use the spatula to sc oop up e cess glaze to touch it to any bare spots on the sides of the cake to cover them. Place the cake on a serving plate. Refrigerate until 30 to 60 minutes before serving. Using a serrated knife, dipped into hot water after each slice, cut dessert into wedges.
From Baker's Dozen Show BD1A11

Deluxe Chocolate Cake Butter Cake recipe and other chocolate cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
291 people have voted
Last Reviewed on 2019-01-19



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