Stack and frost cake layers on a greaseproof cake board, using a dab of chocolate buttercream to help stick the first cake layer to the board.Īfter you add each cake layer, use a silicone brush to soak the top of the cake layer with chocolate simple syrup. The chocolate simple syrup is optional, but it makes the cake layers super moist!! I think it really takes this cake to the next level, and don’t recommend skipping it. Both of these can be made in advance if needed. While the cake layers bake and cool, make the chocolate simple syrup and chocolate buttercream. Step 3: Make the Chocolate Buttercream and Simple Syrup Use a serrated knife to level the cake layers, then cut each cake layer in half horizontally to make six thin cake layers. Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them into wire racks to finish cooling. Remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Divide the batter evenly between the prepared cake pans, and bake for 28-32 minutes or until a toothpick comes out with a few moist crumbs. Step 2: Bake and Level the Chocolate Cake Layers The mixture should get thicker as it cools. Stir slowly until the cream and chocolate are fully combined and mixture is smooth.Ĭover with plastic wrap and set aside to cool to room temperature. After pouring the warm cream over the chocolate, let the mixture sit for a couple minutes to give the chocolate time to melt. Make the chocolate ganache filling first, because it needs time to cool. Step 1: Make the Chocolate Ganache Filling
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