Chocolate Little Layer Cake Recipe NYT Cooking


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Chocolate Cream Cheese Buttercream Frosting. In a large bowl, use a hand mixer or stand mixer to beat together the butter and cream cheese until fluffy, about 3 minutes. Add the cocoa powder and vanilla extract. Beat until just combined, about 30 seconds. Beat in the powdered sugar, 1 cup at a time.


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Instructions. Preheat oven to 350°F/180°C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess. In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined.


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Prepare icing: In a large saucepan, whisk together evaporated milk, 3 cups sugar, cocoa powder, corn syrup and 1/4 teaspoon salt over medium heat. Attach a candy thermometer to pot and cook, whisking occasionally, to just at soft ball stage (234-236°F), about 15 minutes.


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Put one cake round onto a platter or cake board, then place the cake on a rotating cake stand (if using). Spread a generous amount of chocolate frosting on top of the cake round. Using an offset spatula, smooth the frosting into a thick, even layer. Then place the next cake round top down on top of the frosted round.


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For the cake: Preheat your oven to 350 degrees F. Grease an 8-inch or 9-inch round cake pan, or an 8-inch square pan, and line the bottom of the pan with parchment paper. In a large bowl, whisk together dry ingredients: flour, cocoa powder, sugar, salt, espresso powder, and baking soda.


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Preheat oven to 350°F (177°C). Spray three 8-inch cake pans with nonstick cooking spray and line the bottom of each pan with parchment paper. Set aside. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined.


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Nutritional analysis per serving (12 servings) 300 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 3 grams dietary fiber; 27 grams sugars; 5 grams protein; 204 milligrams sodium


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Preheat your oven to 350 F degrees. In the bowl of your mixer, add the flour, sugar, cocoa, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, mix together the buttermilk, oil, eggs and vanilla.


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Instructions. Flour, grease and parchment 3 x 7inch cake pans, set aside. In bowl of mixer add the sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix to combine. Add in the eggs, milk, oil and vanilla, mix on medium speed about 2 minutes. With mixer on low slowly stream in the boiling water.


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Step 2. In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, salt, baking soda and baking powder; mix on low speed just until combined. Step 3. Bloom the cocoa: In a medium bowl, whisk to combine the cocoa powder and hot coffee. Add the crème fraîche and vanilla, then whisk until completely.


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single 22cm/9" pan - 40 to 45 minutes. 2 x 20cm / 8" pans - 38 minutes. 3 x 20cm / 8" pans - 25 minutes. 33 x 22 x 5 cm / 13 x 9 x 2" rectangle pan - 35 - 40 minutes. Quick way to make cake pan liner for base: take a piece of baking paper and fold in half, then quarters, then keep folding so it's a small long triangle.


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MAKE THE BUTTERCREAM. Using a stand mixer fitted with a paddle attachment beat the butter on medium speed until creamy and smooth, about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds or until creamy and smooth.


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Line the pans with parchment paper, then spray or grease and flour again. Make the cake batter. Using a mixer, combine together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In a separate smaller bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla extract.


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Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin. Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean.


Dreamcake 5 layer chocolate cake from Le Sucre Lab Chocolate layer

This recipe is SO EASY and you can make it all with a bowl and a whisk -- no mixer required if you don't have one! STEP 1). Combine dry ingredients. Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar. STEP 2).


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5-Layer Chocolate Cake. By Nicole February 12, 2016. I hope you had a good week, today I am sharing a 5-Layer Chocolate Cake. I set my self a challenge with this cake as it looked so good. I bought this book called - Indulgent Cakes (The Australian Women's Weekly) as it looked great and had good reviews too.