A very DARK chocolate cake recipes please?
Question by Lisa K : A very dark chocolate cake recipes please I am looking for a very dark chocolate cake, we ate as children. Would make a friend of my mother, this time they came (she died). It was very dark and damp and there was a rich thick dark glaze it is not a soft ice cream, but a little lighter in texture of the ganache. When I “dark” I mean to say it was almost black. My experience trying all not new, and in any case the cakes were good, but not what I was looking for. The cake had to be three layers and the filling seemed a little different than the cherry (but it could be the same, you know how memories can) Sorry if this seems a little vague. I appreciate any help Best answer:.
answer luv2bake49
I hope this is what you want: Brooklyn Blackout gâteauCourtoisie Gale Gand 8 tablespoons (1 piece) soft butter ambiante1 temperature / 4 cup fat végétale2 cups sucre3 oeufs2 teaspoon vanilla extract PURE3 / 4 cup cocoa powder does not sucré1 teaspoon yeast chimique1 teaspoon soude1 / 2 teaspoon sel2 1/4 cups flour gâteau1 cup whole 2 percent fat, or 1 percent fat laitCustard, follows dessousCustard Recipe: 3 cups water 2 1/2 cups sucre1 maïs1 tablespoons syrup 1/2 cup cocoa powder does not sucréPeu 2/3 cup cornstarch maïs6 tablespoons (3/4 stick) unsalted butter, cut into morceaux1 / 2 teaspoon vanilla extract coffee purePréchauffer oven to 375 degrés.Beurrer and flour 2 (9-inch) cake pans. Cut two circles of parchment paper or wax paper to fit the bottom of the pans, then press them in. In a mixer with a whisk (or with a hand mixer), cream the butter and shortening together equipped. Add the sugar and mix until light and fluffy. One by one, the eggs, mixing after each addition. With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda and salt mix. With the mixer still running on low speed, add about 1/3 of the cake flour and about 1/3 of the milk and mix. Repeat with the remaining cake add flour and milk and mix. Pour into prepared pans and bake until it is used dry and springy in his hand and a toothpick in the center comes out clean (a few crumbs agree), 30 to 35 minutes. Let cool in pan for 15 minutes, then turn out onto a rack and cool completely at room temperature. With a long serrated knife, cut cake layers in half horizontally. Book three halves of cake, pour the other half in a food processor to break up with your hands. Pour give 2 1/2 cups water, sugar, corn syrup and cocoa powder in a large pot and bring to a boil reactive medium heat, stirring time: fine.Custard pulses in breadcrumbs. Meanwhile. In a small bowl, whisk the remaining 1/2 cup water and cornstarch Whisk in the cocoa mixture into the pan and gives the mixture to a boil, stirring constantly. Cook, stirring constantly, until thick, 3 to 4 minutes. Remove from heat and stir in butter and vanilla. Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic on the surface can form a skin. Refrigerate until firm, about 45 minutes.Pour finish the cake, place one cake on a cake plate or dish (reservation layer for the most up) and spread the cooled cream. Top with another layer of cake and cream, and then the top layer of cake. Cover the top and sides of cake with remaining cream. Coat the cake with cake crumbs. Refrigerate until ready to serve, at least 2 hours. Serve the same day.
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