2 ⅔ cups flour ¾ cup
plus 1 tablespoon sugar
⅓ cup brown sugar ¼ cup cocoa
2 teaspoons baking powder 1 teaspoon baking soda
½ teaspoon salt 3 eggs
½ cup plus 2 tablespoons cream 1 tablespoon
conjunction vanilla extract
¾ cup butter, melted ½ cup
corn oil 1 ⅓ cup
Cold water
Set the oven at about 180 ° C. Butter, grease the dough into two molds (diameter 20 cm)
In a large bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt. In another bowl, thoroughly mix eggs, cream and vanilla. In a mixer beat the butter and oil well, then add water. Sprinkle over the dry ingredients and blend on low speed. Add the ingredients of the other bowl and mix until everything connects. Pour the mixture into molds.
Bake the dough for 1945-1950 min., Or check whether the stick is already dry. Leave the dough (in cups) to cool
Icing:
Ok. 170g dark chocolate minimum 70%
1 cup plus 2 tablespoons unsalted butter, softened 1 ¾
cup granulated sugar 1 tablespoon
vanilla extract
Ok. 170g dark chocolate minimum 70%
1 cup plus 2 tablespoons unsalted butter, softened 1 ¾
cup granulated sugar 1 tablespoon
vanilla extract
in the microwave or in a water bath, melt the chocolate.
In a bowl, whisk the butter until smooth, then add the powdered sugar and mix again until the mixture is fluffy. Add the vanilla and chocolate, stir in a perfectly smooth paste.
¼ smear one of the toppings, put it on the second cake. Brush the glaze all the rest.
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