Zutaten für Bobby Flay German Chocolate Cake
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Fine Salt
- Unsalted Butter
- Dutch Processed Cocoa Powder
- Light Brown Sugar
- Granulated Sugar
- Black Coffee
- 1 cup buttermilk
- 2 large eggs
- Pure Vanilla Extract
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Zubereitung von Bobby Flay German Chocolate Cake
- Preheat oven to 325°F (160°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a medium saucepan over medium heat, melt 1 ½ cups (12 tablespoons) unsalted butter.
- Whisk in ¾ cup unsweetened cocoa powder and cook for 1 minute, stirring constantly.
- Remove from heat. Add 1 ¾ cups granulated sugar and 1 cup packed brown sugar. Whisk until sugar is dissolved.
- Stir in 1 cup freshly brewed hot coffee, 1 cup buttermilk, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth and just combined. **Missing Step Added: Gently fold in the dry ingredients from step 2 into the wet ingredients, mixing until just combined.**
- Divide batter evenly between the prepared pans.
- Bake on the middle rack for 42-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let cool in pans on a wire rack for 20 minutes.
- Invert cakes onto the wire rack and let cool completely before frosting.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
319g
Fat
64g
Carbs
37g
