Classic chocolate cake рецепт

Classic Chocolate Cake

featured in The Ultimate Cake Marathon

It’s a classic for a reason! This cake is filled with chocolate, from the tender-crumbed cake to the rich and creamy chocolate frosting. Whether for a birthday celebration or a sweet end to a dinner party, it certainly takes the cake!

Total Time

Prep Time

Cook Time

Total Time

Prep Time

Cook Time

Ingredients

• nonstick cooking spray , for greasing
• 2 cups all purpose flour ( 250 g )
• 1 cup cocoa powder ( 120 g )
• 1 teaspoon kosher salt
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 2 sticks unsalted butter , room temperature
• 2 cups granulated sugar ( 400 g )
• 2 large eggs , room temperature
• 2 teaspoons vanilla extract
• 1 ½ cups sour cream ( 370 g )

Sour Cream Chocolate Frosting

• 2 sticks unsalted butter , room temperature
• 1 ½ cups sour cream ( 370 g )
• 2 teaspoons vanilla extract
• 1 pinch kosher salt
• 2 ¼ cups powdered sugar ( 245 g )
• ⅔ cup cocoa powder ( 80 g )

Nutrition Info

Calories 620

Fat 13 g

Carbs 114 g

Fiber 5 g

Sugar 71 g

Protein 11 g

Estimated values based on one serving size.

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Easy chocolate cake

less than 30 mins

30 mins to 1 hour

Our really easy chocolate cake recipe is perfect for birthdays. It’s so moist and fudgy and will keep well for 4–5 days. For buttercream quantities, instead of ganache, use our cake calculator.

Each serving provides 477 kcal, 6.5g protein, 56g carbohydrates (of which 40g sugars), 25g fat (of which 10.5g saturates), 2.5g fibre and 0.6g salt.

less than 30 mins

30 mins to 1 hour

Ingredients

For the cake

• 225g/8oz plain flour
• 350g/12½oz caster sugar
• 85g/3oz cocoa powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 2 free-range eggs
• 250ml/9fl oz milk
• 125ml/4½fl oz vegetable oil
• 2 tsp vanilla extract
• 250ml/9fl oz boiling water

For the chocolate icing

Method

Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.

For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.

Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)

Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread over the cake.

To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.

Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.

Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

Recipe Tips

The chocolate cake mixture is quite thin, so it’s important to use sandwich tins rather than springform tins, which could leak.

You don’t have to cover the cake in ganache, you can also use buttercream.

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The Best Chocolate Cake Recipe

This classic chocolate cake recipe pairs delicious cake layers with a rich and silky chocolate buttercream. It’s the only chocolate cake recipe you will ever need!

There are few things more comforting in this world than good old chocolate cake. It is, in fact, one of my most favourite things to eat. The classic combo is truly the best.

To be honest, I don’t know what’s taken me so long to get the chocolate on chocolate pairing this classic pairing up on the blog!

I have no shortage of chocolate flavored cake recipes. Most of them use the same ingredients and formula, just in different quantities depending on the size of the cake.

One of my oldest and most popular recipes is my Mocha Cake, which I used as a basis for the best Chocolate Cake recipe I bring you today.

The Ultimate Cake Collection

Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.

How to Make the Best Chocolate Cake!

If you’re looking for a rich, delicious, and moist chocolate cake, this is the recipe for you! I’ve been using this one for years and I love it. Not only is it super easy to whip together, it bakes up perfectly every time.

It’s a very simple recipe to make:

• Combine dry ingredients
• Combine wet ingredients
• Mix both together
• Bake

Most of my recipes can be made in either two 8″ pans or three 6″ pans, but for this cake recipe, it’s a little different.

If you want to make a three-layer 6″ cake, be sure to use pans that are at least 3″ tall, or use the recipe here that has slightly lower quantities.

You’ll often see this kind of chocolate cake recipe using hot coffee instead of hot water in the batter, and you can use either.

I used to use hot coffee (it’s supposed to enhance the chocolate flavour), but I actually found it added some bitterness to the cake. Also, I’m generally pretty lazy, and it’s a lot easier to boil up some water instead of making coffee!

One thing to note is that the cake batter will be very thin and liquidy. This is normal! The batter also rises a lot so be sure not to fill your pans more than half full or so.

Chocolate Swiss Meringue Buttercream

This chocolate buttercream recipe is pure heaven. It is seriously SO good and pairs so well with this chocolate cake. I’ve made chocolate Swiss meringue buttercream in the past, but have always struggled a bit getting it to look and taste very chocolatey.

With American buttercreams it’s easier to achieve that fudgey flavour and color. As such, I decided to add in more melted chocolate than I have in the past. I used 12oz of it in this recipe where I typically would probably use 8oz or so.

The resulting frosting was amazing BUT it was quite soft. It’s possible that my chocolate wasn’t quite cool enough before I added it to the buttercream, but the buttercream needed multiple sessions in the fridge/freezer to firm up.

Typically if your Swiss meringue buttercream is soupy, it’s either because your meringue was still too warm when you added the butter or your butter was too soft.

Usually, you can just stick the whole bowl in the fridge for 20mins and rewhip it, and it will come together perfectly. You can read more about it in my How to Make Swiss Meringue Buttercream post.

This didn’t quite work out for me until (after two 2omin fridge sessions), I stuck it in the freezer for 10mins. It whipped up perfectly then, but it was still softer than a typical buttercream would be, and got even softer as I was frosting the cake due to the heat of my hand on the piping bag.

So if you don’t mind a softer frosting, go for the full 12oz of chocolate. But if you want something easier to work with, use 8oz instead (which is what I recommend in the recipe). It won’t be as dark, but it will still be delicious.

The Best Kind of Chocolate To Use

Most often when I’m using chocolate in ganache or frosting, I use a good quality semi-sweet chocolate from Callebaut. This time, because I wanted a darker color, I chose to use bittersweet chocolate. It was amazing.

The buttercream is already so sweet due to the meringue, so the bittersweet chocolate is a perfect compliment. Unfortunately, I don’t know the percentages of any of the chocolate I buy, as the packaging doesn’t list them.

Either route you decide to take (semi-sweet or bittersweet), be sure to use the best quality chocolate you can get your hands on.

This typically excludes anything you’d find in your local grocery store, but Lindt will do if you don’t have access to anything else.

The decorating technique for this Chocolate Cake here is very simple, though the soft buttercream did give me some trouble, and I ended up scraping it off and starting over.

All you need to do is fill a piping bag fitted with a 1M piping tip, and pipe rows of frosting starting at the bottom. Rotate your cake turntable as you pipe so you get one continuous line.

Start and stop in the same place so your “seam” will all be in one spot at the back of the cake.

This classic chocolate cake is in my top 5 favourite cakes of all time. I am sure you will love it as much as I do!

Frequently Asked Questions

How can I convert this recipe?

• You can use this recipe to make a three-layer 6″ cake instead, but make sure your cake pans are 3″ tall. Or use this recipe here.
• To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The recipe will make 18-24 cupcakes depending on size.
• For other conversions go here.

Can I make it in advance?

• The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
• The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temperature and rewhip before using.
• The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.

What if I don’t have Dutch-process Cocoa Powder?

• I like to use Dutch-process cocoa powder in all of my chocolate recipes, but regular cocoa powder will work just fine.
• Dutch-process has had some of the acid stripped from it and yields a richer flavour overall. Again, it won’t make or break the recipe to use regular cocoa powder here.

What if I don’t have buttermilk?

• Buttermilk is not optional and cannot be swapped for milk, as it will affect the overall result.
• If you don’t have buttermilk, you can make your own at home. I honestly never buy it because I only use it in chocolate cake recipes, so often times it will go bad before I can use a whole carton.
• Measure out 1 cup of milk (whole milk ideally, but I often just use 1%) and add in 1 Tbsp of lemon juice or vinegar (I always use lemon juice). Let it sit for 10mins, and you have your own homemade buttermilk.

Источник

Classic Chocolate Cake

featured in The Ultimate Cake Marathon

It’s a classic for a reason! This cake is filled with chocolate, from the tender-crumbed cake to the rich and creamy chocolate frosting. Whether for a birthday celebration or a sweet end to a dinner party, it certainly takes the cake!

Total Time

Prep Time

Cook Time

Total Time

Prep Time

Cook Time

Ingredients

• nonstick cooking spray , for greasing
• 2 cups all purpose flour ( 250 g )
• 1 cup cocoa powder ( 120 g )
• 1 teaspoon kosher salt
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 2 sticks unsalted butter , room temperature
• 2 cups granulated sugar ( 400 g )
• 2 large eggs , room temperature
• 2 teaspoons vanilla extract
• 1 ½ cups sour cream ( 370 g )

Sour Cream Chocolate Frosting

• 2 sticks unsalted butter , room temperature
• 1 ½ cups sour cream ( 370 g )
• 2 teaspoons vanilla extract
• 1 pinch kosher salt
• 2 ¼ cups powdered sugar ( 245 g )
• ⅔ cup cocoa powder ( 80 g )

Nutrition Info

Calories 620

Fat 13 g

Carbs 114 g

Fiber 5 g

Sugar 71 g

Protein 11 g

Estimated values based on one serving size.

Источник

Нужен рецепт торта на английском языке с переводом на русский, не трудный для учащегося 4 класса

Chocolate Cake
Ingredients
1 1/2 cups white sugar
1 teaspoon vanilla extract
2 eggs
1 cup milk
1 tablespoon fresh lemon juice
1/2 cup unsweetened cocoa powder
1 cup hot water
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
Directions
Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
Mix cocoa and hot water together, and beat into batter.
Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting

Шоколадный тортИнгредиенты 1 1/2 чашки белого сахара 1 чайная ложка ванильного экстракта 2 яйца 1 стакан молока 1 столовую ложку свежевыжатого лимонного сока 1/2 стакана несладкого какао-порошка 1 стакан горячей воды 2 1/2 чашки муки общего назначения 1 чайная ложка соды выпечки 1 чайная ложка порошка выпечки 1/2 чайной ложки соли 1/2 стакана сливочного масла инструкция Сливочное масло или маргарин и сахар вместе в большой миске. Добавить ваниль, а затем яйца в смесь. В другой миске смешайте муку, соду, выпечка порошок и соль. Кислое молоко, добавив лимонный сок или уксус. Добавить мучную смесь попеременно с кислое молоко на сливки смеси. Смешайте какао и горячей воды вместе, и били в тесто. Выпекать 30 до 35 минут при температуре 350 градусов по Фаренгейту (175 градусов С). Круто, и мороз с заданными глазурью

Chocolate Cake
Ingredients
1 1/2 cups white sugar
1 teaspoon vanilla extract
2 eggs
1 cup milk
1 tablespoon fresh lemon juice
1/2 cup unsweetened cocoa powder
1 cup hot water
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
Directions
Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
Mix cocoa and hot water together, and beat into batter.
Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting

Шоколадный тортИнгредиенты 1 1/2 чашки белого сахара 1 чайная ложка ванильного экстракта 2 яйца 1 стакан молока 1 столовую ложку свежевыжатого лимонного сока 1/2 стакана несладкого какао-порошка 1 стакан горячей воды 2 1/2 чашки муки общего назначения 1 чайная ложка соды выпечки 1 чайная ложка порошка выпечки 1/2 чайной ложки соли 1/2 стакана сливочного масла инструкция Сливочное масло или маргарин и сахар вместе в большой миске. Добавить ваниль, а затем яйца в смесь. В другой миске смешайте муку, соду, выпечка порошок и соль. Кислое молоко, добавив лимонный сок или уксус. Добавить мучную смесь попеременно с кислое молоко на сливки смеси. Смешайте какао и горячей воды вместе, и били в тесто. Выпекать 30 до 35 минут при температуре 350 градусов по Фаренгейту (175 градусов С). Круто, и мороз с заданными глазурью

Chocolate Cake
Ingredients
1 1/2 cups white sugar
1 teaspoon vanilla extract
2 eggs
1 cup milk
1 tablespoon fresh lemon juice
1/2 cup unsweetened cocoa powder
1 cup hot water
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
Directions
Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
Mix cocoa and hot water together, and beat into batter.
Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting

Шоколадный тортИнгредиенты 1 1/2 чашки белого сахара 1 чайная ложка ванильного экстракта 2 яйца 1 стакан молока 1 столовую ложку свежевыжатого лимонного сока 1/2 стакана несладкого какао-порошка 1 стакан горячей воды 2 1/2 чашки муки общего назначения 1 чайная ложка соды выпечки 1 чайная ложка порошка выпечки 1/2 чайной ложки соли 1/2 стакана сливочного масла инструкция Сливочное масло или маргарин и сахар вместе в большой миске. Добавить ваниль, а затем яйца в смесь. В другой миске смешайте муку, соду, выпечка порошок и соль. Кислое молоко, добавив лимонный сок или уксус. Добавить мучную смесь попеременно с кислое молоко на сливки смеси. Смешайте какао и горячей воды вместе, и били в тесто. Выпекать 30 до 35 минут при температуре 350 градусов по Фаренгейту (175 градусов С). Круто, и мороз с заданными глазурью

Источник