Martha stewart's ultimate chocolate cake with ultimate chocolate frosting Recipe Petitchef from en.petitchef.com
Description
If you're looking for the perfect chocolate cake recipe, look no further than Martha Stewart's classic recipe. This cake is rich, moist, and chocolatey, with a decadent ganache frosting that takes it to the next level. It's perfect for birthdays, holidays, or any special occasion.
Prep Time
Preparation for this cake takes about 30 minutes.
Cook Time
The cake will take 35-40 minutes to bake.
Ingredients
For the cake: - 2 cups all-purpose flour - 2 cups sugar - ¾ cup unsweetened cocoa powder - 2 teaspoons baking powder - 1 ½ teaspoons baking soda - 1 teaspoon salt - 1 cup buttermilk, shaken - ½ cup vegetable oil - 2 large eggs, at room temperature - 2 teaspoons vanilla extract - 1 cup freshly brewed hot coffee For the ganache: - 8 ounces semisweet chocolate, chopped - 1 cup heavy cream
Equipment
- Two 9-inch round cake pans - Parchment paper - Non-stick cooking spray - Mixing bowls - Whisk - Electric mixer - Cooling rack
Method
1. Preheat the oven to 350°F. Spray two 9-inch round cake pans with non-stick cooking spray and line the bottoms with parchment paper. 2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. 4. Slowly add the wet ingredients to the dry ingredients, whisking until smooth. 5. Stir in the hot coffee until fully combined. The batter will be thin, but don't worry, it will bake up perfectly. 6. Pour the batter evenly into the prepared pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. 7. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and place them on a cooling rack to cool completely. For the ganache: 1. Place the chopped chocolate in a heatproof bowl. 2. In a small saucepan, heat the heavy cream until it just begins to simmer. 3. Pour the hot cream over the chopped chocolate and let it sit for a minute. 4. Whisk the chocolate and cream together until smooth and glossy. 5. Let the ganache cool until it thickens slightly, then spread it over the cooled cake layers.
Notes
- Be sure to use room temperature eggs for the cake batter. - The hot coffee is essential to the recipe, as it helps bring out the chocolate flavor. - Let the ganache cool until it thickens to a spreadable consistency before using it to frost the cake.
Q: Can I make this cake ahead of time? A: Yes, you can make the cake layers up to 2 days in advance and store them in an airtight container at room temperature. The ganache can also be made in advance and stored in the refrigerator, but be sure to let it come to room temperature before using it to frost the cake. Q: Can I use a different type of frosting? A: Yes, you can use any frosting you like with this cake. Buttercream, cream cheese frosting, or even a simple dusting of powdered sugar would all be great options.
Recipe Tips
- Be sure to measure your ingredients accurately, especially the flour and cocoa powder. - Use a serrated knife to level the cake layers before frosting them. - For a neat and tidy presentation, use an offset spatula to spread the ganache evenly over the cake layers. - This cake is best served at room temperature, so be sure to take it out of the refrigerator at least 30 minutes before serving.
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