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Beranda / DING DONG CAKé RECIPE #cake #yummy

DING DONG CAKé RECIPE #cake #yummy


DING DONG CAKé RECIPE  #cake #yummy

#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking

You’ll Need:

INGREDIENTS

FOR THE CAKE

  • 3 ouncés of semi-sweet chocolate to cook (you can use chocolate chips)
  • 1 1/2 cups of brewéd coffee
  • 3* cups of sugar
  • 2 1/2 cups all-purposé flour
  • 1 1/2 cup unsweetened cocoa powdér
  • 2 téaspoons of baking soda
  • 1 téaspoon baking powder
  • 1 téaspoon of salt
  • 3 éggs
  • 3/4 cup végetable oil
  • 1 1/2 cups buttermilk, room témperature
  • 1 téaspoon of vanilla

FOR THE CREAM FILLING

  • 5 tabléspoons all purposé flour
  • 1* cup milk
  • 1 téaspoon vanilla
  • 1 cup buttér
  • 1 cup granulatéd sugar

FOR THE GANACHE

  • 1 12 ounce bag semi-sweét chocolate chips
  • 1 cup heavy créam
  • 1 tabléspoon butter

How to Make:

FOR THE CAKE

  • Chop chocolatè so that no piece is bigger than a piece of chocolate. Place the chocolate in a medium bowl or 2 cup measuring cup and pour the hot coffee over the chocolate. Let stand for 5 minutès then stir, making sure all the chocolate is melted and well combined with the coffee. Set aside to cool.
  • Sift all dry ingrediènts together - sugar, flour, cocoa, baking powder, baking soda and salt.
  • In a largè mixing bowl (or in the bowl of your stand mixer) beat the eggs at medium speed until foamy.
  • Slowly add thè oil, buttermilk, vanilla and chocolate-coffee mixture to the eggs, whisking well to mix.
  • Add thè sugar / flour / cocoa mixture, one cup at a time, mixing just to combine after each addition.
  • Pour thè dough into 2 9-inch cake pans, well greased and lined with parchment paper at the bottom.
  • Bake in preheatèd oven at 325 degrees for 45 to 50 minutes, using a toothpick to check for baking.
  • Let the cakès cool completely in the mold. Using a plastic knife, pass the knife over the edges to loosen it before placing it on a stand or plate.

FOR THE CREAM FILLING

  • Pour thè cold milk into a small saucepan. Before starting the fire, add the flour to the whisk so that there are no lumps. Turn the heat to medium-low and stirring, heat until the mixturè is thick, like a roux. Removè from heat, stir in vanilla and let cool completèly.
  • Beat buttèr and sugar at medium-high speed until frothy, about 8 minutes.
  • Add the milk mixturè and beat again until the mixture looks like a whipped cream.
  • TO ASSEMBLE
  • Place a layèr of cake on an 8-inch cake circle, face down. Cover with a thick layer of cream filling and place the top layer of the cake, the upper side down, on the filling by gently prèssing to secure the layers. Place the cake on a wire rack over a cookie sheet covered with wax paper.

GANACHE

  • Place the chocolatè chips in a large measuring cup.
  • Heat the crèam and butter in a medium saucepan over medium heat until boiling, being careful not to burn.
  • Pour the heatèd cream over the chocolate chips and let stand for 5 minutes. Mix the chocolate to make sure it is completely melted and smooth.
  • Slowly pour thè ganache on the top of the cake, letting it run on the sides. If necessary, use a spatula to spread the ganache on the sides.
  • When the ganachè is cooked, the cake can be transferred to a serving dish.
  • Cool the cakè for 4 hours before serving.
  • Have you succèssfully practiced the recipe above? if so, share it so that your friends or family can try it. Thank you. :)
  • This recipè from: click here
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