I love Chocolate.. ! Chocolate Drinks, Chocolate Praline, Chocolate Cakes, and I have tried Chicken that cooked with Chocolate from my Mexican friend.. I just love them ! :)
I had found a good chocolate cake recipee and willing to share with all of you. This original recipee is from Ina Garten. I am fans of her ! :)
For this time, I have a little bit modification for her recipee, I decrease the amount of sugar, change the frosting style and add a cranberry..
They are so light, moist, delicious, and easy to make too.. Enjoy this chocolate cake with your loves one.., and you will have the bad effect from chocolate : make you feel happy !!
Enjoy.. :)
Ingredients Cakes :
- Butter and flour, for greasing the pans
- 1 3/4 cups all purposed flour
- 1 1/2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- 1 cup Cranberry ( fresh or dry )
Directions
Preheat the oven to 350 degrees F.
Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Put the shifted flour, cocoa powder, baking soda, baking powder, sugar and salt into the bowl, and mix on low speed with electric mixer until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry.
With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal.
With a knife or offset spatula, pour the chocolate ganache on it.
Place the second layer on top, rounded side up, and pour chocolate ganache evenly on the top and sides of the cake.
Dusting with Fine Icing Sugar or Sprinkle with Cranberry on top .
*Chocolate Ganache :
Combine 1/4 cup (60 ml/2 fl oz) cream and 150 g (5 oz) dark chocolate in a small saucepan.
Stir over low heat until the chocolate has melted and the mixture is smooth.
Remove from the heat and allow to cool.
Pour the ganache on to the cake, then smooth the top and around the side with a flat-bladed knife.
