It is raining gently today. It's dark, so I feel like I'm sinking into a depressed mode for some reason. In times like these, a piece of sweet cake often helps. Living in a remote country where only 6 buses pass a day, I can't go out right away to eat a piece of cake. It's my lifestyle to be self-sufficient with just the ingredients I have at home. Of course, the body is also one body with the sofa, but at times like this, the more you move, the less depressed you become. I want to move quickly. "Gâteau au chocolat" means chocolate cake. Unlike sponge cake, the texture is dense. If you use dark chocolate with a high cocoa content, you can meet the high-end taste that is bittersweet. I like sweet rather than too bitter, so I used the 54.5% Callebaut 811 product. It's not an insanely sweet cake, and it's not burdensome to eat one piece of cake with a lazy afternoon coffee. Whip the whipped cream lightly and squeeze it, put the cherries that have been s...
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Chocolate Drip Cake with chocolate buttercream
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Chocolate cake is an item that always makes me happy.
The chocolate cake we are introducing today has a deep chocolate flavor, sweet buttercream frosting, and chocolate ganache dripping.
Chocolate cake is a butter sponge cake. I baked them separately in 3 pans, but you can bake them all at once and slice them into 3 pieces.
Chocolate buttercream is super easy. Sweetened with American buttercream.
You can make chocolate buttercream in just 7 minutes.
Watch the video to see the process of making it.
Ingredients
Piping tip : 2D
[Chocolate Cake]
*Divide the batter into three parts and make three cake sheets.
200 g (1 cup+1 Tbsp) brown sugar( You can replace it with Granulated Sugar. )
200 g (¾ cup + 2 tbsp) unsalted butter, softened plus extra for the tins
4 large eggs
200 g (1 1/2 cup + 2 Tbsp) all purpose flour
8 Tbsp cocoa powder(56 g)
1 Tbsp baking powder
1/4 tsp salt
½ tsp vanilla extract
4 Tbsp milk
[chocolate buttercream]
300 g(1 1/3 cups ) unsalted butter(softened)
480 g(about 4 cups) icing sugar(shifted)
* If you don't like sweets, reduce it to 3 cups.
*It can be adjusted between 3 cups and 5 cups to suit your taste.
6 Tbsp cocoa powder(shifted)
5~6 Tbsp milk
1 tsp vanilla extract
[chocolate ganache]
[For chocolate ganache]
* Ratio 1 : 1
100 g dark chocolate
100 g hot heavy cream (*Whipping cream or heavy cream can be substituted by the same amount.)
[how to make]
:::Chocolate Cake:::
1. Beat butter that has softened at room temperature. Add brown sugar and beat softly.
2. Add eggs one at a time, beating thoroughly after each addition.
3. Add milk and vanilla extract and mix.
4. Sift and add soft flour, cocoa powder, baking powder, and salt and mix until no powder is visible.
5. Divide the batter into three 18 cm (7 inch) round pans and bake in an oven preheated to 350°F (180°C) for about 20 to 25 minutes.
6. Cool the cake on a cooling rack.
* If baking with one pan, increase the baking time.
:::Assemble the Cake:::
1. Place the first layer and apply 7-minute chocolate buttercream. Repeat for the 2nd and 3rd floors.
2. Spread the cream on the top and sides as well.
3. Drip chocolate ganache over the top edge.
**Chocolate Ganache: Melt dark chocolate and whipped cream over a Bain-Marie and use to a flowing consistency.
4. Attach your favorite nozzles to the piping pack and pipe the top and bottom.
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