Ingredientes para French Chocolate Cake
- 2 tablespoons unsalted butter (for glaze)
- 1 ½ cups packed light brown sugar
- 4 large egg yolks
- Vanilla Extract
- Semi Sweet Chocolate Baking Squares
- Strong Coffee
- All Purpose Flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk
- ½ cup granulated sugar
- ½ cup heavy cream (for ganache)
- Rum Extract
- Semi Sweet Chocolate Chips
- Frozen Whipped Topping
- Chocolate curls (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this French Chocolate Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer French Chocolate Cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round baking pans. Line the bottoms with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups packed light brown sugar until light and fluffy.
- Beat in 4 large egg yolks and 2 teaspoons pure vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a small bowl, combine 1 cup cold, strong brewed coffee and 2 cups unsweetened cocoa powder. Whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the rum glaze: In a small saucepan, combine ½ cup granulated sugar, ¼ cup milk, 2 tablespoons unsalted butter, and 1 tablespoon rum extract. Bring to a gentle boil, stirring constantly, until sugar dissolves (about 2 minutes). Remove from heat.
- Once cakes are completely cool, drizzle with rum glaze.
- Prepare the chocolate ganache: In a microwave-safe bowl, combine 12 ounces semi-sweet chocolate chips and ½ cup heavy cream. Microwave in 30-second intervals, stirring until smooth and melted.
- Refrigerate ganache until slightly thickened, stirring occasionally (about 30 minutes).
- Place one cake layer on a serving platter. Spread half of the ganache over the top.
- Top with the second cake layer. Frost the entire cake with the remaining ganache and garnish with chocolate curls (optional).
- Refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
269g
Fat
85g
Carbs
31g
