Dessert

Purple Ribbon Chocolate Cake

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

En original oppskrift av Forkin

Total tid: 2 t
Porsjoner: 12
Vanskelighetsgrad: Middels
Per porsjon: 376 kcal

Allergeninformasjon: kan inneholde egg, gluten og melk. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

2 koppall-purpose flour
1 tsbaking soda
0,5 tssalt
85 gunsweetened chocolate, finely chopped
0,5 koppboiling water
0,5 koppvegetable shortening, at room temperature
1 koppgranulated sugar
1 kopplight brown sugar, packed
2 stk.large egg, at room temperature
1 tsvanilla extract
0,67 koppbuttermilk, at room temperature

Utstyr

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

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

39%Poengsum

Kalorier: 376kcal
Protein: 4,6g
Karbohydrater: 56,6g
Fett: 14,9g
Fiber: 1,7g
Sukker: 38,7g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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