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Here is the recipe for chocolate (step by step) a classic of French pastry making a very gourmet cake composed of a sponge cake, mousseline cream, and chocolate ideal for a birthday cake or even as a dessert, a cake that '' he didn't stop making you salivate
Ingredients:
- For the Cake
- 8 ounces (2 sticks) of unsalted butter, plus more for the pan
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup sour cream (4 ounces)
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- For the Glaze
- 3 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 unsalted butter tablespoons
Instructions:
Step 1
Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
Step 2
With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
Step 3
Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer the pan to a wire rack to cool completely.
Step 4
Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; for over chocolate. Let stand for 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. For glaze over cake.
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