The Ultimate Chocolate Cake



INGREDIENTS

         For the Devil’s Food Cake:

      ·         1 ½ cups unsweetened cocoa powder

      ·         1 cup boiling water

      ·         1 ¼ cups whole milk

      ·         9 ounces unsalted butter

      ·         3 cups granulated sugar

      ·         5 large eggs

      ·         1 tablespoon vanilla extract

      ·         3 cups all purpose flour

      ·         2 teaspoons baking powder

      ·         1 teaspoon baking soda

      ·         ¾ teaspoon fine sea salt

For the chocolate custard filling:

      ·         2 ½ cups whole milk

      ·         ½ cup heavy cream

      ·         4 ounces unsweetened chocolate

      ·         4 ounces bittersweet chocolate

      ·         1 cup granulated sugar

      ·         1/3 cup cornstarch

      ·         Large pinch fine sea salt

      ·         2 large egg yolks

      ·         2 tablespoons unsalted butter

      ·         2 teaspoons vanilla extract

 

 today we are going to Make our ultimate chocolate cake recipe It is so good it is chocolate  on more chocolate.


PREPPERATION

  v  So, we will start putting some boiling water over the cocoa powder this is something you see in our many cake recipes, and we do this because by warming up the cocoa powder sort of brings out that chocolaty flavor Even more, so cake batters don’t ever Like when you put too extreme temperatures together that’s why it’s so Important to use room-temperature butter or room temperature eggs.

  v  So, we will also put the boiling water and will add some milk to it and that milk will helps us to bring the temperature back down so that we don’t have to wait for It to cool forever we can get to cake Faster which is very important here just A couple good whisks really make sure You get into the bottom.

  v  Now we are going to make mixer now w\e will put 9 ounces of butter in that and now we will add 3 cups of sugar it sounds too like its too much but our cake is very big cake as this cake is big so this amount of sugar helps keep the cake moist so even you want to make cake after 2 days ahead of your party/birthday\event it will be sticky and gooey. We will mix butter and sugar at room temperature, and we will shape it like cream.

  v  Now we will be adding aeration to the batter it’s Really important that the color of this Goes from sort of a pale-yellow color t0 an almost white color.

  v  We are going to add vanilla in that, but you can skip it if you want but if you don’t go to add vanilla than you need to add boiling water in that.

  v  For this first step you can use a hot cup of coffee so we are going to start adding the eggs one at a time.

  v  All in here we’re going to probably break the cake batter this cake recipe rises totally flat one of the main ways that It won’t rise evenly is if it isn’t Evenly and you can see that the batter Looks relatively smooth and look a little bit like it did at the end of creaming just a little bit softener So now, we are going to start alternating

  v  Now we will pour spout and our dry Ingredients we have all-purpose flour salt baking Soda and baking powder, and you know if You just dump this all into a mixer and mix it up, they will probably still turn Out delicious.

  v  now we are going to put some cocoa Powder in it you can also use flour.


  v  We are going to use an Ice cream scoop to help me divide up the batter between them you’re just going to remember the number of scoops. By doing ten scoops in each one because we’re doing a naked cake, we really want the Layers to look even here so can you just eyeball it and pour it into the pans.

  v  Heat the oven at 350c for 45minutes

  v  we will put it over a medium Heat sort of start to warm up this cream and we are going to add both unsweetened and some bittersweet chocolate as well   let it sit at the bottom of the pot for too long so we will wait until the chocolate melts completely and then we’ll move on to our next part.

  v  Take granulated sugar and add the cornstarch to the granulated sugar first we also going to add a pinch of salt Caz salts with chocolate is always good now the net last thing we are going to add to this until later are the egg yolks. We are going back and get our milk a stir my milk and cream and chocolate.

  v  Now that our chocolate milk cream mixture Is hot, we are going to go ahead and add egg

  v  Yolks and whisk them into this mixture. Now we are going to start heating it again, and we are going to start with the whisk So it’s starting to thicken just a little bit.

  v  We are going to mix in two tablespoons of butter and some vanilla the butter gives it this like Silky luxurious texture.

  v  We want the heat of the cream to be enough to actually melt this ideally if it isn’t you can always pop it in the microwave for a couple of 10 second.

  v  Now we put the final layer flat side up, so we have just a nice kind of Squared off top so now what we want to clean up some of these spots we’re going to do a thin outer layer of frosting which is sometimes called a crumb coat.

  v  A very thin coat of frosting where you can still see the cake layers, we just need to refrigerate it for about 15 minutes because it makes it easier to get that nice drippy effect if the cake Is cold, so our cake has been chilling for about 15-20 minutes having the cake cold is the best way to get it.