Dessert

Purple Ribbon Chocolate Cake

Name: Purple Ribbon Chocolate Cake
Prep time: 25 min
Cook time: 35 min
Total time: 2 h
Yield: 12人分
Cuisine: american
Ingredients: 2 カップ all-purpose flour; 1 小さじ baking soda; 0.5 小さじ salt; 85 g unsweetened chocolate finely chopped; 0.5 カップ boiling water; 0.5 カップ vegetable shortening at room temperature; 1 カップ granulated sugar; 1 カップ light brown sugar packed; 2 個 large egg at room temperature; 1 小さじ vanilla extract; 0.67 カップ 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.

Forkinによるオリジナルレシピ

合計時間: 2 時間
人数: 12
難易度: 普通
1人分: 376 kcal

アレルゲン情報： 卵、グルテン、乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

2 カップall-purpose flour
1 小さじbaking soda
0.5 小さじsalt
85 gunsweetened chocolate, finely chopped
0.5 カップboiling water
0.5 カップvegetable shortening, at room temperature
1 カップgranulated sugar
1 カップlight brown sugar, packed
2 個large egg, at room temperature
1 小さじvanilla extract
0.67 カップbuttermilk, at room temperature

調理器具

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

作り方

手順

1
Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans.
約5 分
調理のヒント： 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.
約2 分
3
In a separate small, heatproof bowl, combine the chopped unsweetened chocolate with the boiling water.
約1 分
4
Stir the chocolate mixture until the chocolate is completely melted and smooth, then set aside to cool slightly.
約2 分
5
In a large bowl with an electric mixer, beat the vegetable shortening on medium speed until creamy.
約2 分
6
Add the granulated sugar and packed light brown sugar, and continue to beat for 3-5 minutes until light and fluffy.
約4 分
調理のヒント： 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.
約2 分
8
Mix in the vanilla extract and the cooled chocolate mixture until just blended.
約1 分
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.
約3 分
調理のヒント： 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.
約1 分
11
Pour the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
約2 分
12
Bake for 30-35 minutes, until a wooden skewer inserted into the center of the cakes comes out clean.
約35 分
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.
約2 分
調理のヒント： Ensuring the cakes are fully cool prevents the frosting from melting.

1人分

栄養情報

39%スコア

カロリー: 376kcal
たんぱく質: 4.6g
炭水化物: 56.6g
脂質: 14.9g
食物繊維: 1.7g
糖類: 38.7g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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