Dessert

Purple Ribbon Chocolate Cake

Name: Purple Ribbon Chocolate Cake
Prep time: 25 min
Cook time: 35 min
Total time: 2 h
Yield: 12 racions
Cuisine: american
Ingredients: 2 tassa all-purpose flour; 1 ct baking soda; 0,5 ct salt; 85 g unsweetened chocolate finely chopped; 0,5 tassa boiling water; 0,5 tassa vegetable shortening at room temperature; 1 tassa granulated sugar; 1 tassa light brown sugar packed; 2 u large egg at room temperature; 1 ct vanilla extract; 0,67 tassa buttermilk at room temperature

A classic, prize-winning chocolate cake with a tender, moist crumb and deep chocolate flavor. This recipe uses both white and brown sugar for complexity and relies on a simple melted chocolate base for its rich taste.

Una recepta original de Forkin

Temps total: 2 h
Racions: 12
Dificultat: Mitjana
Per ració: 376 kcal

Informació sobre al·lèrgens: pot contenir ous, gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

2 tassaall-purpose flour
1 ctbaking soda
0,5 ctsalt
85 gunsweetened chocolate, finely chopped
0,5 tassaboiling water
0,5 tassavegetable shortening, at room temperature
1 tassagranulated sugar
1 tassalight brown sugar, packed
2 ularge egg, at room temperature
1 ctvanilla extract
0,67 tassabuttermilk, at room temperature

Estris

8-inch round cake pans · spatula · wire rack · electric mixer · mixing bowls · whisk · oven

Elaboració

Pas a pas

1
Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans.
Uns 5 min
Nota de cuina: For easy cake removal, you can also line the bottom of the pans with parchment paper after greasing.
2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Uns 2 min
3
In a separate small, heatproof bowl, combine the chopped unsweetened chocolate with the boiling water.
Uns 1 min
4
Stir the chocolate mixture until the chocolate is completely melted and smooth, then set aside to cool slightly.
Uns 2 min
5
In a large bowl with an electric mixer, beat the vegetable shortening on medium speed until creamy.
Uns 2 min
6
Add the granulated sugar and packed light brown sugar, and continue to beat for 3-5 minutes until light and fluffy.
Uns 4 min
Nota de cuina: Scrape down the sides of the bowl halfway through to ensure everything is evenly incorporated.
7
Add the eggs one at a time, mixing well after each addition until fully combined.
Uns 2 min
8
Mix in the vanilla extract and the cooled chocolate mixture until just blended.
Uns 1 min
9
On low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour mixture.
Uns 3 min
Nota de cuina: This method helps prevent the batter from splitting and develops a tender crumb.
10
Mix only until the last streaks of flour disappear; do not overmix the batter.
Uns 1 min
11
Pour the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Uns 2 min
12
Bake for 30-35 minutes, until a wooden skewer inserted into the center of the cakes comes out clean.
Uns 35 min
13
Let the cakes cool in their pans on a wire rack for 15 minutes.
14
Carefully invert the cakes onto the wire rack, remove the pans, and let them cool completely before frosting.
Uns 2 min
Nota de cuina: Ensuring the cakes are fully cool prevents the frosting from melting.

Per ració

Nutrició

39%Puntuació

Calories: 376kcal
Proteïnes: 4,6g
Hidrats de carboni: 56,6g
Greixos: 14,9g
Fibra: 1,7g
Sucre: 38,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store the frosted cake in an airtight container in the refrigerator.

Com reescalfar-ho

Best served at room temperature; remove from the refrigerator 30-60 minutes before serving.