Which Celebrity Is A Classic Chocolate Cake | | Infinity Platter | | Aashritha Daggubati | | 2021

There's nothing in this world that Chocolate can't fix. This Classic Chocolate Cake is a rich, intense, incredibly chocolaty & you're going to love it! Please read the recipe instructions carefully because the baking time of the cake is a little tricky. As promised, here is the recipe. So let's get baking! Cake Ingredients: 250g Unsalted Butter 250g 70% Dark Chocolate 300g Plain Flour 60g Cocoa Powder 2 tsp Baking powder 3/4 tsp Bicarbonate of Soda 1/2 tsp Salt 4 Eggs 150ml Buttermilk or Sour cream or Yoghurt 3 tbsp Vegetable or Sunflower Oil (any flavourless oil) 1 tsp Vanilla extract 180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules) 430g Caster Sugar Cake Instructions: - Preheat your oven to 170 c - Over a bain marie or double boiler, slowly melt the butter and chocolate & leave aside to cool. - In a bowl, sieve the flour, cocoa powder, baking powder, baking soda & salt. - In another bowl, whisk the eggs, sour cream, oil & sour cream together. - Add the caster sugar and whisk. - Add in the chocolate mixture and gently whisk until well combined. - Add the flour mixture and gently fold until well combined. If you find any lumps, gently use the whisk until the batter is smooth. DO NOT over whisk. - For the cake you can use 4 x 7" tins or 3 x 8" tins. I didn't have the small tins so I used 2 large 8" inch tins. - Pour the batter into your cake tins & level them so they bake evenly. - For the 4 x 7" tins or 3 x 8" tins, bake at 170 c convection for 22 minutes. Since I used 2 large cake tins, my cakes took between 35 - 40 minutes to bake. - IMPORTANT NOTE - Depending on what size cake tins you use, please check the baking time accordingly. Do the skewer test after 3/4th of the baking time and remove the cakes from the oven when your skewer comes out clean. - Leave to cool and remove the cakes from the tins and place on individual parchment papers. - While the cakes are cooling, make the chocolate ganache. Ganache Ingredients: 100g Butter 200g Chocolate (50- 54% Dark Chocolate) 100g Double Cream Instructions: - Melt the chocolate and butter in the microwave with 15-30 second intervals, stirring between each interval. - Pour in the cream and mix until well combined. - Leave to cool and it will thicken as it cools. (If it gets too thick, just put it in the microwave for 10-15 seconds until it softens) Butter cream Filling Ingredients: 125g Soft Unsalted Butter 225g sifted Icing Sugar (add in 2 halves) 80g Melted Chocolate (70% Dark Chocolate is best for buttercream) 1 tsp Milk Instructions: - In a stand mixer or using a hand whisk, beat the butter till pale and fluffy. This will take 4-5 minutes. - Add half the icing sugar and beat for another minute. - Add the remaining icing sugar and beat for another minute - Add the melted chocolate and beat until well combined. - Add the milk so it softens a little. If it's still thick, you can add another tsp of milk. Cake Assembly: - Level the cakes using a bread knife or a cake leveller - Place your first cake layer, add the butter cream and spread evenly using a palette knife - Place your second cake layer on top - Using a big palette knife, spread your cooled and thickened ganache on the cake and cover it fully - Decorate the cake however you like. ENJOY! :) If you have any doubts about the recipe, please message me in the comments section below and I'll get back to you :) Have a lovely day and see you next week :) Subscribe to Infinity Platter Now! : http://bit.ly/InfinityPlatter ________________________________ Follow Infinity Platter on other social media platforms: Facebook: https://www.facebook.com/InfinityPlatter Instagram: https://www.instagram.com/infinityplatter Instagram: https://www.instagram.com/allan.rice.lifeandfood Twitter: https://twitter.com/infinityplatter ________________________________ #InfinityPlatter #AashrithaDaggubati

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