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Chocolate Cake


Chocolate Cake



• 2 cups all-purpose flour

• 2 cups granulated sugar

• 3/4 cup Dutch cocoa powder, sifted

• 2 teaspoons baking powder


• 1 teaspoon baking powder

• 1 teaspoon salt

• 1/2 cup vegetable oil

• 1 cup Yogurt at room temperature

• 1 cup hot water


• 2 large eggs at room temperature

• 2 teaspoons vanilla

• Swiss chocolate


• 5 large egg whites


• 1 12 cups granulated sugar

• 1 1/2 cups unsalted butter, at Room Temperature

• 8 ounces good quality dark chocolate, chopped, melted and cooled


Chocolate Cake:

Preheat oven to 350°F, grease 8. Line 8 round baking pans and dust with cocoa powder. Cover the bottom with



Place all dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Stir and in a medium

bowl, whisk all the wet ingredients (add hot water slowly to prevent the eggs from hardening).

Add the wet ingredients to the dry and stir over medium heat for 2-3 minutes.The mixture will be very fine. For

uniformity in prepared molds.

Bake for 45 minutes or until cake tester comes out completely clean, cool in tins for 10 minutes and then turn out

onto a wire rack to cool completely.

Swiss Chocolate Buttercream: Place

egg whites and sugar in the bowl of a mixer and mix.


Or measure 160°F on a candy thermometer, place the bowl in your mixer and beat on medium-high until the

meringue is stiff and cool (the bowl no longer feels hot, about 5 to 10 minutes )).Switch to the barrier bat. Slowly

add the butter cubes and stir until smooth.

Add the cold chocolate and stir until smooth. To assemble: Place one cake layer on a plate or plate. cover with

approx.Add 1 cup buttercream and spread evenly.

Place the second layer on top and spread a thin layer of streusel on the cake. Let cool for 20 minutes, then top

with a cup of glaze and serve.


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