Ingrédients pour Best Ever Chocolate Cake Heritage Recipe
- 1 cup butter
- 2 eggs
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 3/4 cups white sugar
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup semisweet chocolate chips
- 1/2 cup sour cream
- 4 cups confectioners' sugar
- 1 cup hot water
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Comment préparer Best Ever Chocolate Cake Heritage Recipe
- Prepare pans: Grease and flour two 8x8x2-inch square or 9x1 1/2-inch round cake pans. Line the bottoms with parchment paper, grease and flour the parchment.
- Dry ingredients: Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Cream butter and sugar: In a large bowl, cream together softened butter and sugar using an electric mixer on medium-high speed for 30 seconds. Gradually add sugar, beating until light and fluffy (about 2 minutes).
- Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Alternate wet and dry ingredients: Gradually add the dry ingredients and buttermilk alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Beat on medium-high speed for 20 seconds.
- Bake: Divide batter evenly between prepared pans. Bake in a preheated 350°F (175°C) oven for 35-40 minutes for 8-inch pans, or 30-35 minutes for 9-inch pans, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Make frosting: Melt chocolate and butter in a saucepan over low heat, stirring constantly. Cool for 5 minutes.
- Finish frosting: Stir in sour cream, then gradually add powdered sugar, beating until smooth and creamy.
- Frost and serve: Once cakes are completely cool, frost the top and sides of the layers. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
250g
Fat
109g
Carbs
29g
