Because I’m not a very sḳïŀŀed person, I had a hard time getting the icing to be smooth the first time I prepared a cake. And by αccídєnt, I came upon a fantastic cake recipe for individuals who are new to decorating or have never decorated a cake before, because all you need are some wonderful cake layers and a bag of your favorite fillings, which you can stack together. and come up with your own flavor. And the Nαkєd Chocolate Cake recipe that follows is what I’d want to draw your attention to. A “chocolate molly cake,” a dark chocolate ganache, and a gorgeous meringue buttercream make up the cake. This is a simple mixture that is simple to make yet has an appealing delectable flavor.
INGREDIENTS
CHOCOLATE CAKE
MERINGUE BUTTERCREAM
WHIPPED DARK CHOCOLATE GANACHE
INSTRUCTIONS
CHOCOLATE CAKE
Step 1: Preheat the oven to 320°F (160°C), make 2 5-inch round cakes, spray the entire mold with non-stick spray, and line the bottom of the pan with parchment paper.
Step 2: Combine flour, cocoa powder, baking powder, and salt in a mixing basin. Mix thoroughly, then strain the flour through a sieve to obtain a smooth powder combination.
Step 3: Combine the eggs and sugar in the bowl of an electric mixer fitted with an egg beater, and beat on high for about 10 minutes, or until the mixture is frothy and doubled in volume.
Step 4: In a separate dish, whip the cream with a whisk until smooth and frothy, then set aside.
Stage 5: Reduce the speed of the electric mixer to low and gradually add the dry flour mixture from step 2 to the meringue mixture from step 3, beating until the mixture is uniform.
Step 6: Combine the whipped cream from step 4 with the flour mixture from step 5.
Step 6: Evenly pour the cake batter onto the two prepared cake trays, then bake the cake for 35 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Step 7: When the cake is done, remove it from the oven and cool for 10 minutes in the mold before gently removing it from the shape and cooling thoroughly on a wire rack. Before slicing, cover the cooled cake with cling film and chill for at least 2 hours before slicing.
MERINGUE BUTTERCREAM
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Step 1: In a medium saucepan, combine the water and half of the sugar and cook over medium heat until the temperature híts 110 degrees Celsius (confirm with a cooking thermometer). Continue to cook until the temperature reaches 118 degrees Celsius. act concurrently Step two
Step 2: Beat the egg whítes and the remaining half of the sugar on medium speed in the bowl of an electric mixer with wings. When the syrup reaches 118 degrees Celsius, slowly pour it into the mixture, then increase the speed of the electric mixer to high and beat for about 10 minutes, or until the mixture forms a stiff peak.
Step 3: Reduce the mixer speed to low and add the cut butter to the meringue in step 2 one at a time, beating until smooth and incorporated. Mix in the pink food coloring until it is completely blended.
WHIPPED DARK CHOCOLATE GANACHE
Step 1: Finely sand chocolate chunks and place them in a mixing basin. Step 2: Bring the liquid cream to a boil, then add the chocolate and stir thoroughly to melt it.
Step 2: Refrigerate the mixture overnight after covering it with cling film.
ASSEMBLY
Step 1: Cut each cooled cake in half with a serrated knife to make four chocolate cake layers.
Step 2: Take the ganache out of the fridge and re-whisk it with an electric mixer for 1 to 2 minutes, until it is soft and slightly thickened.