2 cups all purpose flour
1 cup unsweetened cocoa
1 ½ tsp baking soda
¾ cup or 1 ½ stick butter
½ tsp salt
1 cup packed brown sugar
1 cup granulated sugar
3 large eggs
2 tsp vanilla extract
1 ½ cup buttermilk
METHOD:
• Preheat oven to 180°C. Grease and line 3 8” round pans with baking paper
• In a large bowl, sieve in flour, cocoa, baking soda and salt.
• In another large bowl, beat butter, brown sugar and granulated sugar, until blended and mixture turns light and fluffy.
• Reduce speed and to medium low, add eggs one at a time, beating well after each addition. Beat in vanilla.
• Add flour mixture and buttermilk alternatively, beating all the while. Beat till just smooth.
• Divide batter evenly among the 3 pans. Bake in 180° C oven for 22 – 25 mins or until toothpick inserted in centre comes out clean.
• Cool cakes in pans for 10 mins and then invert them out onto cooling racks. Remove baking paper and cool completely.
You can decorate these cakes as you want. For this cake I used a chocolate buttercream frosting. To layer this cake, first place a layer on your decorating stand,put a large dollop of frosting and spread evenly. Put the second layer of cake and repeat. After placing the third layer I refrigerated the cake for about 15 mins. It makes frosting the top and especially the sides easier, as there are less crumbs mixing with the frosting.
To get a better even finish of buttercream without crumbs, first apply a crumb coat of the frosting. This is nothing special but just a very thin layer of frosting, applied to seal in the crumbs. Refrigerate the cake for about 15-20 mins and then frost again. This process may or may not be repeated depending on the amount of frosting you want. I wanted a thin layer of frosting, so I just finished at this point. To get a smooth finish, you can dip your spatula in hot water and wipe it clean completely. Use this spatula to smoothen out the icing. To finish, decorate with white chocolate or buttercream designs or chocolate flowers.
No comments:
Post a Comment