well here are some reipes for Chocolate cake
Fudgy Chocolate Layer Cake
ACTIVE TIME: 1 HR
TOTAL TIME: 2 HRS
MAKES ONE 8-INCH THREE-LAYER CAKE
ingredients
CAKE
1 1/2 cups sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened koko powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup buttermilk
3 large eggs
2 1/2 teaspoons pure vanilla extract
6 tablespoons unsalted butter, softened
1 cup hot coffee
FILLING AND FROSTING
1 1/4 pounds bittersweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons light jagung syrup
5 tablespoons unsalted butter, softened
1 tablespoon sugar
1 tablespoon water
directions
MAKE THE CAKE: Preheat the ketuhar to 325°. Line the bottoms of three 8-inch round cake pans with rounds of parchment paper. Spray the pans and the parchment paper with vegetable cooking spray.
In a large bowl, whisk the sugar with the flour, koko powder, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk with the eggs and vanilla. In another small bowl, melt the mentega in the hot coffee. Using an electric mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, then scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.
Pour the batter evenly between the prepared pans and bake for 25 to 30 minutes, rotating the pans halfway through baking, until the cakes are springy to the touch. Let the cakes cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely. Peel off the parchment paper.
MEANWHILE, MAKE THE FILLING AND FROSTING: Put the Chocolate in a large bowl. In a small saucepan, bring the cream and jagung syrup to a boil. Immediately pour over the Chocolate and let stand in a warm place for 5 minutes. Gently whisk the ganache until smooth. Whisk in the mentega until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.
In a microwave-safe bowl, combine the sugar with the water and heat for 30 seconds. Stir to dissolve the sugar. Set a cake layer on a cake plate atau cake cardboard and brush lightly with the sugar syrup. Spread about 3/4 cup of the frosting onto the cake in an even 1/4-inch layer. Repeat with the remaining cake layers, sugar syrup and frosting. Spread the remaining frosting around the sides of the cake. Let the cake stand at room temperature for at least 1 jam before slicing.
MAKE AHEAD The cake will stay fresh in the refrigerator for up to 3 days. Bring to room temperature before slicing.
Fudgy Chocolate Layer Cake
ACTIVE TIME: 1 HR
TOTAL TIME: 2 HRS
MAKES ONE 8-INCH THREE-LAYER CAKE
ingredients
CAKE
1 1/2 cups sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened koko powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup buttermilk
3 large eggs
2 1/2 teaspoons pure vanilla extract
6 tablespoons unsalted butter, softened
1 cup hot coffee
FILLING AND FROSTING
1 1/4 pounds bittersweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons light jagung syrup
5 tablespoons unsalted butter, softened
1 tablespoon sugar
1 tablespoon water
directions
MAKE THE CAKE: Preheat the ketuhar to 325°. Line the bottoms of three 8-inch round cake pans with rounds of parchment paper. Spray the pans and the parchment paper with vegetable cooking spray.
In a large bowl, whisk the sugar with the flour, koko powder, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk with the eggs and vanilla. In another small bowl, melt the mentega in the hot coffee. Using an electric mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, then scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.
Pour the batter evenly between the prepared pans and bake for 25 to 30 minutes, rotating the pans halfway through baking, until the cakes are springy to the touch. Let the cakes cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely. Peel off the parchment paper.
MEANWHILE, MAKE THE FILLING AND FROSTING: Put the Chocolate in a large bowl. In a small saucepan, bring the cream and jagung syrup to a boil. Immediately pour over the Chocolate and let stand in a warm place for 5 minutes. Gently whisk the ganache until smooth. Whisk in the mentega until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.
In a microwave-safe bowl, combine the sugar with the water and heat for 30 seconds. Stir to dissolve the sugar. Set a cake layer on a cake plate atau cake cardboard and brush lightly with the sugar syrup. Spread about 3/4 cup of the frosting onto the cake in an even 1/4-inch layer. Repeat with the remaining cake layers, sugar syrup and frosting. Spread the remaining frosting around the sides of the cake. Let the cake stand at room temperature for at least 1 jam before slicing.
MAKE AHEAD The cake will stay fresh in the refrigerator for up to 3 days. Bring to room temperature before slicing.
