Zutaten für B 52 Cake
- Chocolate
- Grand Marnier
- Heavy Cream
- Milk Chocolate
- Unsalted Butter
- Kahlua
- Egg Yolk
- White Chocolate
- Bourbon
- Creme Anglaise
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Zubereitung von B 52 Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, oil, milk, coffee liqueur, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the Kahlúa buttercream frosting: In a large bowl, beat the butter until light and fluffy. Gradually add the powdered sugar and Kahlúa, beating until smooth and creamy.
- Once the cakes are completely cool, level the tops with a serrated knife if necessary.
- Place one cake layer on a serving plate. Frost the top evenly with half of the buttercream frosting.
- Top with the second cake layer and frost the entire cake with the remaining buttercream frosting.
- Chill the cake for at least 4 hours (or up to 24 hours) to allow the flavors to meld and the frosting to set.
- Garnish with chocolate shavings or coffee beans before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
126g
Fat
141g
Carbs
14g
