Directions
Step One: Prepare the cake.
Heat the oven to 175 degrees Celsius (350 degrees Fahrenheit) before use. Coat two 9-inch diameter round baking pans with grease and flour, then line with parchment paper on the bottom.
Mix the dry ingredients: In a large bowl, blend the farine, the sugar, the cocoa powder, the yeast, the bicarbonate of soude and the salt in the paste.
Mix the liquid ingredients: In a separate container, mix together the ribs, the vegetable huile, the leaves and the vanilla extract to obtain a smooth mélange.
Mixture: Mix the liquid ingredients with the dry ingredients and mix until smooth. Add the hot water little by little to the mixture while stirring until smooth. The dough will be thin.
Cooking: Spread the dough evenly in the prepared cake pans. Cook for 30 to 35 minutes or until a toothpick is inserted into the center in the proper spring.
Refrigir: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks. to cool completely.
Step 2: Make the chocolate cream.
Chauffer the crème: In a small casserole, chauffer the crème épaisse à feu moyen jusqu’à ce qu’elle commence à bouillonner légèrement. Ne laisse pas bouillir.
Mix with the chocolate: Place the chopped chocolate in a container that can go on the fire. Pour the cream into the chocolate and let it rest for 5 minutes. Add the butter and mix until the chocolate has completely melted and the mixture is smooth.
Refroidir: Let the mixture cool to room temperature and then put it in the refrigerator until it thickens and can be spread, about 1 hour.
Step 3: Make the chocolate coating.
Mélanger le beurre: In a large bowl, fouetter the beurre ramolli jusqu’à ce qu’il devienne crémeux.
Add the dry ingredients: Gradually add the powdered sugar and cocoa powder, beating at low speed until everything is well mixed.
Put cream and vanilla: add heavy cream, vanilla extract and a little salt. Beat quickly until the glaze becomes light and foamy.
Step 4: Assemble the cake.
Flatten the cakes: If necessary, level the tops of the cooled cakes with a serrated knife.
If you have a door with a seat or a support, you can decorate it. Étendez une couche épaisse de crème au chocolat sur le dessus. Place the second cake layer on top of the chocolate cream.
When you open the door, use the chocolate icing on the desserts and the edges, and then use the liquid with a spatule or a grattoir.
Step 5: Garnish and serve.
To finish, you can add the chocolate fondu on the door or sauté the chocolate morceaux for the decoration.
Cool: Let the cake cool for at least 1 hour before cutting to allow the cream and frosting to harden.
Serve: Cut the cake and add fresh berries or whipped cream if you prefer.
Tips to be successful.
Ingredients at room temperature: Make sure all ingredients, especially eggs and buttermilk, are at room temperature for best results.
Refrigerate the ganache: Put the ganache in the refrigerator so that it cools down before putting it on the cake, so that it does not cool.
Even Layers: Use a serrated knife to even out the cake layers for a professional finish.
This delicious chocolate cake is a chocolate lover’s dream come true. With its delicious cake layers, melting cream and creamy frosting, this cake is perfect for birthdays, holidays or any special event. Enjoy cooking and savor the delicious result.
