Chocolate moist cake

 

INGREDIENTS FOR SPONGE;

1 3/4 cups of all-purpose flour

2 cups of white sugar, granulated

1/4 cup bittersweet cocoa powder

A teaspoon of baking soda

¾ teaspoon salt

two huge eggs

1 cup buttermilk or, as an alternative, 1 tbsp white vinegar in a cup, followed by 1 cup milk, and letting it stand for 5 minutes until thickened

½ cup butter melted

a teaspoon of vanilla extract

Boiling water with 1 cup of hot coffee or 2 tablespoons of instant coffee.

INSTRUCTIONS 

A 350°F oven is ideal. Two 9-inch baking pans should be greased, floured, and lined with parchment circles. The best flour to use is cocoa powder (see note).

Mix the flour, sugar, cocoa, baking soda, and salt for a minute on low speed in the big bowl of a standing mixer.

Beat on medium speed until batter forms, about 30 seconds, after adding eggs, buttermilk, melted butter, and vanilla extract. Take a moment to clean the paddle as well as the sides and bottom of the mixing bowl. Beat for a further 15 seconds, or until the mixture is mostly smooth.

With a rubber spatula, add hot coffee to the bowl after removing it from the mixer. It will be a very runny batter.

A thermometer put in the centre should read 190°F after 25 to 35 minutes of baking on the middle rack of the oven.

Run a butter knife along the sides of each cake after letting them cool in the pans for 15 minutes. Using parchment paper, encircle two cooling racks. 

Over each pan, place a cooling rack. Flip the cakes over onto the racks while holding the racks steady with both hands while wearing oven mitts. Place the racks in place and gently tap the pans on the counter to release the cakes. Before handling or icing, let cool totally.

COMPOSITES FOR FROSTING;

at room temperature, 1/4 cup unsalted butter

Confectioners' sugar, 4 cups, see notes

Natural or Dutch-process cocoa powder in the amount of 1 1/2 cups works well.

2/3 cup whipping cream, also known as heavy cream or 35% milk fat cream

Pure vanilla essence, 2 tablespoons

pinch salt

INSTRUCTIONS ;

Butter should be added to the bowl of the stand mixer with the whisk attachment. Beat the butter until it is soft and fluffy for about a minute, starting on medium speed and gradually increasing to high.

Add salt, vanilla, cream, confectioners' sugar, and chocolate powder. Increase the speed to high and whip the frosting for the whole 5 minutes, pausing a few times to scrape down the sides and bottom of the bowl. Begin by beating on low speed until the dry ingredients are combined.

Before icing, make sure the cake is absolutely cool.