Are you ready to bake a cake that's more than just a cake? A cake that's a legend? Then get ready to embark on a culinary adventure with Rose Levy Beranbaum's renowned Chocolate Cake recipe. This isn't your average chocolate cake; this is a symphony of rich, dark chocolate, a cloud-like texture, and a depth of flavor that will leave you speechless. This easy recipe, perfect for both beginner and experienced bakers, will become a staple in your homemade cooking repertoire. Let's dive in!
Ingredients:
This recipe uses simple ingredients, elevated to perfection.
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For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) freshly brewed hot coffee
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For the Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ¾ cup (60g) unsweetened cocoa powder
- ½ cup (120ml) milk
- 1 teaspoon vanilla extract
Instructions:
This detailed guide will walk you through each step, making this delicious dish achievable for everyone.
Get Started: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
Make the Cake Batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Slowly pour in the hot coffee, mixing until the batter is smooth.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Prepare the Frosting: In a large bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar and cocoa powder, alternating with the milk, beating until smooth and creamy. Stir in the vanilla extract.
Frost the Cake: Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Carefully place the second cake layer on top and frost the entire cake.
Tips for Baking Perfection:
- Room Temperature Ingredients: Using room temperature ingredients ensures even mixing and a smoother batter.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Fresh Ingredients: Using fresh baking powder and baking soda is crucial for proper leavening.
- Cooling Completely: Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
Variations:
- Add Nuts: Fold in ½ cup of chopped walnuts or pecans to the batter for added texture and flavor.
- Different Frosting: Experiment with different frostings, such as cream cheese frosting or a ganache.
- Chocolate Chips: Stir in a cup of chocolate chips into the batter for extra chocolatey goodness.
Nutritional Information (Per Serving - Approximate):
This is a rich and decadent cake, so portion sizes are key to mindful eating. Nutritional information will vary based on specific ingredients used. It's best to use a nutrition calculator for a precise analysis. However, expect a high calorie and fat content.
This recipe is a testament to Rose Levy Beranbaum's dedication to baking perfection. It's a delicious and satisfying experience from start to finish, perfect for any occasion. Enjoy!