Chocolate Cake. Voor elk feestje hebben wij een bijpassende taart of andere soorten gebakjes! Vergelijk de prijzen voordat je koopt. I've never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake.

Marcela Valladolid makes Chocoflan, one of Mexico's most famous desserts. This sweet treat includes a layer of chocolate cake, a layer of creamy flan and a drizzle of cajeta, or Mexican caramelized. German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake instead. You can have Chocolate Cake using 19 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Chocolate Cake

Prepare of Cake.
Prepare 1 3/4 cups of all-purpose flour.
It's 2 cups of granulated sugar.
It's 3/4 cups of cocoa powder.
Prepare 2 tsp of baking soda.
Prepare 1 tsp of baking powder.
Prepare 1 tsp of salt.
Prepare 1 cup of buttermilk.
Prepare 1/2 cup of vegetable oil.
Prepare 2 of large egg.
Prepare 1 tsp of vanilla.
It's 1 cup of coffee, cooled.
You need of Frosting.
It's 6 ounces of semi-sweet chocololate.
It's 2 sticks of unsalted butter, room temperature.
You need 3 cups of powdered sugar.
It's 1 tsp of vanilla.
It's 1/2 cup of sour cream.
Prepare Pinch of salt.

Here's the trick: Transfer the batter to the pan, then spoon on the gooey goodness—we used a small ice cream scoop for easy release and evenly distributed dollops. Sift together the flour, cocoa, baking soda and salt. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Stir in boiling water (batter will be thin).

Chocolate Cake step by step

Pre-heat oven to 170 degrees Celsius. Butter 2 8-inch round cake pan. Line the bottom with parchment paper..
For the cake: Mix all dry ingredients. In a separate bowl, mix all the wet ingredients except for the coffee. Combine the wet ingredients into the dry ingredients. Mix until well combined. Add the coffee inti the mixture and mix well making sure that there are no dry pockets in the cake batter..
Divide the batter evenly between two pan. Bake for 35-50 minutes or until the toothpick comes out without wet batter clinging to it..
Partially let the cakes cool down then take it out of the pan and let cool completely on a cooling rack..
For the frosting: melt the chocolate on a double boiler until smooth. Set aside to partially cool down..
Cream the butter with a stand or hand mixer. Gradually add the powdered sugar, salt and vanilla and mix until well combined..
Whisk in sour cream into the melted chocolate. Mix well until both ingredients are almost at room temperature and then pour the chocolate mixture into the butter mixture. Mix well until well combined and fluffy..
To assemble, place one cake at the bottom and place a frosting on top before adding the next cake on top. Do a crumb frosting and then refrigerate for 10-15 minutes. Complete the frosting afterwards. Decorate as desired..

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. For the chocolate cake: Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Dust with flour and tap out the excess. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.