Chocolat 3 3

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1. Entremet 3 Chocolat 30 Personnes

Here's a simple recipe on how to make a 3 Layer Chocolate Cake.

3 Layer Chocolate Cake

Growing up I remember waiting for my Mom to finish making her homemade chocolate cake. Her's was one of the best in town. While I am not my Mother, and I haven't been able to master her recipe, here's one I adapted from Good Housekeeping- 3 Layer Chocolate cake

Cake Layers

• 2 cup(s) all-purpose flour
• 1 cup(s) unsweetened cocoa
• 1 1/2 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
• 1 cup(s) packed brown sugar
• 1 cup(s) granulated sugar
• 3 large eggs
• 2 teaspoon(s) vanilla extract
• 1 1/2 cup(s) low-fat buttermilk

Frosting

• 1/3 cup(s) unsweetened cocoa
• 1/3 cup(s) boiling water
• 1 cup(s) (2 sticks) butter or margarine, softened
• 2 tablespoon(s) confectioners' sugar
• 12 ounce(s) semisweet chocolate, melted and cooled

Directions

Prepare cake layers: Preheat oven to 350°F. Best adblock.

1. Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust the pans with flour.
2. On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In a large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with a rubber spatula.
3. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended.
4. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with a rubber spatula.
5. Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on the upper rack and 1 on the lower rack, so that top pans are not directly above bottom one.
6. Bake 22 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pans on wire racks 10 minutes.
7. With a small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.

Directions for frosting:

1. In a small bowl, combine cocoa and boiling water, stirring until smooth.
2. In a large bowl, with mixer at medium-high speed, beat butter and confectioners' sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with a rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.

Assemble the cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with the second layer, bottom side up; spread with 1/3 cup frosting. Place the remaining layer bottom side up on top. Spread remaining frosting over sides and top of the cake.

Ingredients

• Cake Layers
• 2 cup(s) all-purpose flour
• 1 cup(s) unsweetened cocoa
• 1 1/2 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
• 1 cup(s) packed brown sugar
• 1 cup(s) granulated sugar
• 3 large eggs
• 2 teaspoon(s) vanilla extract
• 1 1/2 cup(s) low-fat buttermilk
• Frosting
• 1/3 cup(s) unsweetened cocoa
• 1/3 cup(s) boiling water
• 1 cup(s) (2 sticks) butter or margarine, softened
• 2 tablespoon(s) confectioners' sugar
• 12 ounce(s) semisweet chocolate, melted and cooled

Instructions

Prepare cake layers: Preheat oven to 350°F.

Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust the pans with flour.

On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In a large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with a rubber spatula.

Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended.

Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with a rubber spatula.

Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on the upper rack and 1 on the lower rack, so that top pans are not directly above bottom one.

Bake 22 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in pans on wire racks 10 minutes.

With a small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.

Notes

Directions for frosting:

In a small bowl, combine cocoa and boiling water, stirring until smooth.

In a large bowl, with mixer at medium-high speed, beat butter and confectioners' sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with a rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.

Assemble the cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with the second layer, bottom side up; spread with 1/3 cup frosting. Place the remaining layer bottom side up on top. Spread remaining frosting over sides and top of the cake.

Chocolate, Bittersweet:

(1-ounce) square semi-sweet baking chocolate for 1 (1-ounce) square bittersweet baking chocolate.

Bittersweet and semisweet chocolate may be used interchangeably in recipes, but there may be slight differences in flavor and texture.

3 tablespoons chocolate chips for every 1-ounce semi-sweet baking chocolate.

1-ounce bittersweet baking chocolate for every 1-ounce semi-sweet bittersweet baking chocolate.

1-ounce unsweetened baking chocolate The pixel farm pftrack 2015 1 1 download free. and 1 tablespoon granulated sugar for every 1-ounce semi-sweet baking chocolate.

3 tablespoons unsweetened cocoa powder, 3 tablespoons sugar and 1 tablespoon butter, margarine or shortening for every 1 ounces of semi-sweet baking chocolate.

Chocolate Chips, Semi-Sweet:

1 ounce semi-sweet baking chocolate for every 1 ounce of semi-sweet chocolate chips.

1-ounce sweet baking chocolate for every 1-ounce chocolate chips.

1-ounce unsweetened chocolate plus 1 tablespoons sugar for every 1-ounce chocolate chips

Chocolate, Sweet Baking (German):

Amazing 2 9 8. 3 tablespoons unsweetened cocoa powder, 4 teaspoons sugar, and 1 tablespoon butter, shortening or vegetable oil for every 1-ounce German's sweet baking chocolate.

1 ounce dark sweet chocolate for every 1 ounce German's sweet baking chocolate.

Chocolate, Unsweetened:

3 level tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate.

3 level tablespoons Dutch-process cocoa plus 1 tablespoon shortening, butter, or oil for every 1-ounce unsweetened baking chocolate.

3 ounces semi-sweet chocolate chips or morsels – plus cut sugar by 1/4 cup and shortening by 1 tablespoon in your recipe.

Chocolate, White:

Substitute 1-ounce milk chocolate or white chocolate chips for every 1-ounce white chocolate. (Color and flavor will vary.)

Cocoa, Unsweetened:

Substitute equal amounts of Dutch-processed cocoa for unsweetened cocoa. Leave out any baking soda called for in the recipe.

3 tablespoon carob powder plus 2 tablespoons water for every 1-ounce unsweetened cocoa.

Cookie 5 7 9 – protect your online privacy screens. Do not substitute instant cocoa mix for unsweetened cocoa in any recipe.

1 1/2 ounces bittersweet or semisweet chocolate, then remove 1 tablespoon sugar from the recipe.

Dutch-Process Cocoa:

3 tablespoons unsweetened cocoa powder plus a pinch (1/8 teaspoon) baking soda for every 1-ounce Dutch-Process Cocoa.

1 ounce unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon).

3 tablespoons carob powder for every 1-ounce Dutch Process Cocoa.

Mexican Chocolate:

Should i upgrade my macbook to high sierra. 1 ounce semi-sweet chocolate and 1/2 teaspoon ground Mexican cinnamon for every 1-ounce Mexican Chocolate.

In mole sauces, substitute 1 tablespoon cocoa powder for every ounce of Mexican chocolate called for in the recipe.

Milk Chocolate:

Substitute equal amounts of sweet chocolate OR semi-sweet chocolate for milk chocolate.

Do not substitute chocolate syrup for melted chocolate in any recipe.

More interesting and education chocolate articles to help you use chocolate in your baking:

Chocolate Glossary – Types of Chocolate
All chocolate is not created equal. When shopping for your chocolate look at the label to find the percent of cocoa butter contained in the bar. The cocoa butter is where all the flavor and texture is. The higher the percent, the better the chocolate.

Dark Chocolate – Dark Chocolate is Healthy Chocolate
It's The Best Medical News In Ages! Studies in prestigious scientific journals say dark chocolate is healthy chocolate

Learn about the History of Hot Chocolate – There is a difference between hot cocoa and hot chocolate. The terms are often used interchangeably, but technically they are as different as white chocolate and bittersweet chocolate.

Hot Chocolate Recipes – These delicious and easy-to-make hot chocolate drinks are a must to serve your family and friends.

Chocolate Recipes – Lots of candy, cookies, cakes, pudding and more chocolate recipes.

How To Melt and Temper Chocolate
Melting chocolate is not the same as Tempering Chocolate. It is not necessary to temper chocolate when it is used as an ingredient in a recipe. Tempering is necessary if the melted chocolate is to be used in a baked items or in a candy center that contain other ingredients.

Learn about the history of Milk Chocolate – The development of milk chocolate by Daniel Peter changed the flavor of chocolate around the world. In 1887, Daniel Peter adopted the original formula for what was to become the first successful milk chocolate in the entire world.

Chocolate Clay Roses
Apple audio editing software free. These delightful chocolate roses can be used as edible decorations for a cake or to create a basket of blooms. So easy to make that even children enjoy making them.

Dutch-Process Cocoa vs. Unsweetened Cocoa
Learn about the differences between different types of cocoa

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Entremet 3 Chocolat 30 Personnes