Decadent Chocolate Bliss Cake

The Perfect Chocolate Butter Cake recipe promises to deliver a decadent chocolate experience that’s both rich and satisfying. Adapted from Rose Beranbaum’s “The Cake Bible,” this cake is designed to melt in your mouth with its intense chocolate flavor and smooth texture. Here’s a detailed exploration of how to make this delightful dessert:

Ingredients:

• 4 eggs
• 1 tsp pure vanilla extract
• 3/4 cup boiling water
• 2 cups cake flour
• 1 1/3 cups granulated sugar
• 2 tsp baking powder
• 3/4 tsp salt
• 2 sticks (1 cup) unsalted butter
• 1 cup unsweetened cocoa powder

Frosting:

• Semi-classic buttercream (1.5 – 2 recipes)
• Flavored with white or milk chocolate
• Optional: Raspberry jam for filling

Nutrition Information (Per Serving):

• Calories: 436.7
• Total Fat: 18.1g
  • Saturated Fat: 10.8g
• Cholesterol: 111.1mg
• Sodium: 403.4mg
• Total Carbohydrates: 65.4g
  • Dietary Fiber: 2.7g
  • Sugar: 33.8g
• Protein: 6.4g

Recipe Instructions:

1. Prepare Cocoa Mixture:

   Related Articles

   • 
     Decadent Chocolate Fudge Sour Cream Muffins
   • 
     Peanutty Paradise Bars: Irresistible Eatmore Chocolate Peanut Squares
   • 
     Peanutty Thai Chicken Skewers: Flavor-Packed Satay Sensation!
   • 
     Ultimate Moist Turkey: Edna Staebler’s Classic Stove-Top Roast Recipe
   • Boil water and measure out 3/4 cup.
   • Add cocoa powder and whisk until smooth.
   • Allow to cool to room temperature.

2. Preheat and Prepare Pans:

   • Preheat oven to 350°F (175°C).
   • Grease two 9-inch x 1 1/2 inch cake pans.
   • Line bottoms with parchment paper, grease bottom and flour entire pan.
   • Prepare cake strips if using to ensure even baking.

3. Mix Wet and Dry Ingredients:

   • In a medium bowl, lightly combine eggs, 1/4 of the cocoa mixture, and vanilla extract.
   • In your mixer bowl, sift together cake flour, sugar, baking powder, and salt.
   • Mix on low speed for 30 seconds to blend.
   • Add butter and the remaining cocoa mixture.
   • Mix on low speed until dry ingredients are moistened.

4. Beat and Combine:

   • Beat for 90 seconds at medium speed to develop the cake’s structure.
   • Stop the mixer, scrape down the sides of the bowl.
   • Gradually add the egg/cocoa/vanilla mixture in 3 batches, beating for 20 seconds after each addition.
   • Scrape down the sides and bottom of the bowl before the final egg addition.
   • Stop the mixer, scrape down the sides again, and give the batter a final mix by hand to ensure thorough mixing.

5. Bake:

   • Pour the batter evenly into the prepared pans and smooth the surface.
   • Bake for 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
   • The cakes should spring back lightly when pressed in the center and start to shrink from the sides of the pans.

6. Cool and Finish:

   • Cool the cakes in the pans for 10 minutes, then invert them onto a buttered cooling rack.
   • Re-invert the cakes so that the tops are right-side up.
   • Allow them to cool to room temperature, then wrap tightly with plastic wrap.

Serving Suggestions:

• Frost the cooled cakes with 1.5 to 2 recipes of semi-classic buttercream, flavored with either white or milk chocolate.
• For an extra special touch, fill the center with raspberry jam before frosting to surprise and delight your guests.

Tips:

• Ensure all ingredients are at room temperature for best results in mixing.
• Use quality cocoa powder for rich chocolate flavor.
• Adjust frosting flavors to suit your preference, whether it’s a white chocolate twist or a classic milk chocolate taste.

This Perfect Chocolate Butter Cake is a testament to indulgence, offering a perfect balance of chocolate intensity and moist cake texture. Adapted from a trusted source like “The Cake Bible,” it guarantees success and satisfaction with every bite. Perfect for celebrations or simply treating yourself to a slice of chocolate heaven!