Purple Ribbon Chocolate Cake

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans.

   Ca. 5 min.

   Kokkens note: For easy cake removal, you can also line the bottom of the pans with parchment paper after greasing.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

   Ca. 2 min.

3. 3

   In a separate small, heatproof bowl, combine the chopped unsweetened chocolate with the boiling water.

   Ca. 1 min.

4. 4

   Stir the chocolate mixture until the chocolate is completely melted and smooth, then set aside to cool slightly.

   Ca. 2 min.

5. 5

   In a large bowl with an electric mixer, beat the vegetable shortening on medium speed until creamy.

   Ca. 2 min.

6. 6

   Add the granulated sugar and packed light brown sugar, and continue to beat for 3-5 minutes until light and fluffy.

   Ca. 4 min.

   Kokkens note: Scrape down the sides of the bowl halfway through to ensure everything is evenly incorporated.

7. 7

   Add the eggs one at a time, mixing well after each addition until fully combined.

   Ca. 2 min.

8. 8

   Mix in the vanilla extract and the cooled chocolate mixture until just blended.

   Ca. 1 min.

9. 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.

   Ca. 3 min.

   Kokkens note: This method helps prevent the batter from splitting and develops a tender crumb.

10. 10

    Mix only until the last streaks of flour disappear; do not overmix the batter.

    Ca. 1 min.

11. 11

    Pour the batter evenly between the two prepared cake pans and smooth the tops with a spatula.

    Ca. 2 min.

12. 12

    Bake for 30-35 minutes, until a wooden skewer inserted into the center of the cakes comes out clean.

    Ca. 35 min.

13. 13

    Let the cakes cool in their pans on a wire rack for 15 minutes.

14. 14

    Carefully invert the cakes onto the wire rack, remove the pans, and let them cool completely before frosting.

    Ca. 2 min.

    Kokkens note: Ensuring the cakes are fully cool prevents the frosting from melting.