It's made of moist chocolate cake filled with dark chocolate ganache and frosted in swiss meringue buttercream.
How to make chocolate ganache using double boiler:
• Chocolate ganache | Ga...
Ingredients:
250 gm courvature chocolate
300 ml whip cream
How to make Swiss Meringue Buttercream:
• STABLE SWISS MERINGUE ...
Swiss meringue buttercream is the best icing for all types of weather. It holds its shape even for longer hours at room temperature. You can also use it to cover your cakes under a fondant icing.
Ingredients:
5 large egg whites
160 grams of granulated white sugar
220 grams butter
If you have a candy thermometer, egg white temperature should reach 70 degrees Celsius, just enough to dissolve the sugar and kill any risks of salmonella.
How to make moist chocolate cake:
• MOIST CHOCOLATE CAKE w...
Ingredients:
245 grams (1 and 3/4 cups) all purpose flour
* Do not use bread flour or third class flour; this will give your cake a hard texture.
* Cake flour is too crumbly and doesn't give a good rise.
75 grams (3/4 cup) cocoa powder
* Only use dutched processed / alkalized / unsweetened cocoa, otherwise your cake won't have a deep rich chocolatey flavor
300 (1 and 1/2 cups) grams granulated brown sugar
* Brown sugars gives richer taste and color
6 grams (1 and 1/2 teaspoons) baking powder
6 grams (1 and 1/2 teaspoons) baking soda
3 (3/4 teaspoon) grams salt
2 large eggs at room temperature
240 ml (1 cup) coffee
* I use 2 grams of instant coffee mixture
* Bring the coffee mixture to room temperature; do not pour hot coffee into the mixing bowl, otherwise you will cook the eggs.
240 ml (1 cup) milk at room temperature
120 ml (1/2 cup) flavorless oil (vegetable / canola / palm / corn)
2 tbsp vanilla
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22 авг 2020
