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Receta Chocolate Birthday Cake
by Global Cookbook

Chocolate Birthday Cake
Calificación: 5/5
Avg. 5/5 1 voto
 
  Raciónes: 12

Ingredientes

  • 2 lb semisweet chocolate, coarsely minced
  • 3 c. heavy cream
  • 1/2 c. unsalted butter Cake Butter, for baking pan
  • 4 c. all purpose flour
  • 1 1/2 c. unsweetened cocoa pwdr, preferably Dutch process
  • 3 1/2 c. sugar
  • 1 Tbsp. baking soda
  • 1 tsp baking pwdr
  • 1 1/2 tsp salt
  • 3 c. buttermilk
  • 6 lrg Large eggs
  • 1 c. lowfat sour cream
  • 1 1/2 c. unsalted butter, melted and cooled
  • 1 med beet, peeled, grated Assembly Marzipan, store-bought (not almond paste)

Direcciones

  1. Heat the cream to a boil and pour over the minced chocolate. Allow chocolate to heat.
  2. When softened, stir with a spatula to incorporate chocolate and cream and stir in the butter.
  3. Let sit 5 hrs.
  4. Cake:Preheat the oven to 350 degrees F.Butter one 12- by 18-inch rectangular cake pan and line the bottom with parchment paper.
  5. In a large bowl, sift together the flour, cocoa pwdr, sugar, baking soda, baking pwdr and salt.
  6. In another bowl, whisk together the buttermilk and Large eggs.
  7. Beat the buttermilk mix into the flour mix till combined.
  8. Beat in the lowfat sour cream.
  9. Add in the butter and grated beets and mix till fully incorporated.
  10. Pour the batter into the prepared pan and bake for about 40 to 45 min, or possibly till a toothpick inserted in the centre of each cake comes out clean.
  11. Transfer the cakes to racks and let cold completely in the pan.
  12. Assembly:Invert the cake onto a cake board or possibly large baking sheet and peel off the paper.
  13. Set on a large plate and spread chocolate frosting on top.
  14. Spread frosting all around the sides of the cake.
  15. Use the marzipan to make decorations for the cake to create your own birthday theme.
  16. The addition of grated beets to the cake batter helps to keep this cake super moist. Make sure you use a high quality chocolate and cocoa pwdr for best results. You'll need a 12- by 18-inch rectangular baking pan or possibly you can use four 9-inch round cake pans.
  17. Yield is 40 servings.