There are not even words to describe this cake; the only thing i can say is that it is the best homemade chocolate cake i´ve ever tasted in my life, and that says a lot.
My sister and i tried a bunch of recipes that didn´t turn out entirely well, until we run into this recipe. We put together parts of different recipes and came up with this one. So without further addo, here you have the BEST CHOCOLATE CAKE RECIPE!!
- 1/3 C cocoa powder sugarfree
- 1/4 C semisweet chocolate
- 1 tsp instant coffee
- 1/4 C + 2 tbsp water boiling
- 8.8 oz (250 gr) unsalted butter at room temperature
- 1 3/4 C white sugar
- 3 eggs large
- 2 tsp vanilla extract
- 2 1/4 C all purpouse flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 C buttermilk (check out our recipe: buttermilk)
- 140 ml water cold
- 10 gr unflavored gelatin
- 200 ml heavy cream
- 1 C white sugar
- 60 gr cocoa powder sugarfree
- 240 gr semisweet chocolate
- 100 gr milk chocolate
- 200 gr unsalted butter
- 2 tbsp water cold
Sift cocoa into a medium bowl, add semisweet chocolate and instant coffee. whisk in boiling water and set aside to cool.
Whisk buttermilk into reserved cocoa mixture.
Sift together flour, baking soda and salt.
In a large bowl, cream butter and gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice.
Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick.
Alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
Divide batter evenly among two greased pans. Bake at 360° F until a cake tester inserted into center of each layer comes out clean, about 40 min.
Hydrate the unflavored gelatin in the 140 ml of cold water and set aside.
Melt in a double boiler both chocolates, then, tun off the stove and add butter and the tbsp of cold water.
In a pan, boil the cream with the sugar and the sifted cocoa powder. Stir in the already hydrated gelatin and make sure to keep stiring otherwise it will burn and form bumps.
Mix this with the previous chocolate mixture and let it cool completly.
Place one cake layer on a serving platter and spread just a part of the chocolate frosting over the top.
Add the second cake layer and spread with the rest of the frosting.
Refrigerate before serving.