Looking for the best and easiest recipes to make at home? Discover our collection of quick and easy recipes that are perfect for any meal, whether you're prepping for a weeknight dinner or need something family-friendly.

Epic Chocolate Cassis Cake Delight

Epic Chocolate Cassis Cake Delight

Recette de abdou.elyoussefy@gmail.com
Portions

4

portions
Temps de préparation

10

minutes
Temps de cuisson

15

minutes
Calories

420

kcal

Ingredients

  • For the Chocolate Cassis Cake:
    🍫 1 cup unsweetened cocoa powder (not Dutch-process)
    ☕ 1½ cups brewed coffee
    🍇 ½ cup Cassis (black currant liqueur)
    🧈 2 sticks (1 cup) unsalted butter, cut into pieces
    🍬 2 cups sugar
    🌾 2 cups all-purpose flour
    🌟 1¼ teaspoons baking soda
    🧂 ½ teaspoon salt
    🥚 2 large eggs
    🍨 1 teaspoon vanilla extract
    For the Vanilla Swiss Meringue Buttercream:
    🥚 10 egg whites
    🍬 3 cups sugar
    🧈 2 lbs (8 sticks) unsalted butter, cut into pieces
    🍨 1½ tablespoons pure vanilla extract

Directions

  • Prepare the Cake Pans:
    Preheat your oven to 325°F (163°C). Grease two 8-inch cake pans with baking spray. Line the bottoms with parchment paper, spray the top of the parchment, and dust with cocoa powder. Tap out any excess cocoa powder.
    2. Make the Chocolate Cassis Cake:
    In a medium saucepan, combine coffee, cassis, butter, and cocoa powder over medium heat, stirring until the butter is melted. Remove from heat and whisk in the sugar until dissolved (about 1 minute). Pour the mixture into a large bowl and let cool for 5 minutes. In a separate bowl, whisk together flour, baking soda, and salt. In another small bowl, whisk the eggs and vanilla. Slowly pour the egg mixture into the cooled chocolate, whisking constantly. Add the dry ingredients, stirring just until combined (batter will be thin and bubbly). Divide the batter evenly between the prepared pans. Bake for 30-40 minutes, or until a toothpick comes out clean. Let the cakes cool completely in the pans for about 2 hours. Once cooled, loosen the cakes with a knife and invert them onto a wire rack.
    3. Make the Vanilla Swiss Meringue Buttercream:
    Place the egg whites and sugar in a bowl over simmering water (double boiler). Whisk constantly until the mixture reaches 160°F (71°C). Transfer to a stand mixer with a whisk attachment and beat on medium-high speed until the mixture doubles in volume, cools, and forms stiff peaks (about 10-12 minutes). Add vanilla extract and continue mixing. Gradually add butter, one piece at a time, and mix until fully incorporated. It may look clumpy, but keep mixing until smooth. Add a pinch of salt to balance the sweetness.
    4. Assemble the Cake:
    For a layered cake, carefully halve each cake horizontally. Spread a generous layer of buttercream between each cake layer. Frost the top and sides of the cake with the remaining buttercream. To create a ruffled effect, use a Wilton tip 104 and pipe from the bottom up, holding the piping bag at a 45-degree angle
Partagez votre amour
abdou.elyoussefy@gmail.com
abdou.elyoussefy@gmail.com
Articles: 94

Laisser un commentaire

Votre adresse e-mail ne sera pas publiée. Les champs obligatoires sont indiqués avec *