Classic Chocolate Cake is a dream cake of many food lovers.If you have a sweet tooth and are craving for some mid day dessert, you are at the right place.Try out the Ultimate Chocolate Cake by ChefSteps which is by far the sexiest cake on this planet.So grab your baking tools and jump in.

Ready..Get Set..Go!!!

Ingredients

Nonstick spray, as needed
420 g Cake flour (bleached), plus more for dusting
820 g Sugar, granulated, divided
280 g Dutch-process cocoa powder, divided
25 g Salt, divided
15 g Baking soda
15 g Baking powder
11 g Glycerol monostearate, optional
340 g Buttermilk
340 g Canola oil
150 g Egg, about 3 large
55 g Vanilla extract, pure, divided
440 g Water, divided
50 g Vodka, or other spirit with 35%–40% ABV
900 g Powdered sugar
450 g Butter, room temperature
110 g Milk

Chocolate shavings or sprinkles, as needed









Equipment

3 springform pans, 9″ (23 cm)
Parchment paper
Whisk
Fine-mesh sieve
Stand mixer, 4.5 qt / 4.25 L or larger
Sheet pan
Spatula
Cake turner (optional)
Round cardboard cutout (optional)
Disposable piping bag (optional)
Round piping tip (optional)
Offset spatula (optional)
Icing comb (optional)




Timing : About 4 hr

Yield : One three-tier frosted cake

Method

1 Preheat oven.Place racks toward center of oven and heat to 300 °F / 149 °C.

2 Prepare three springform pans

3 Prepare the dry mix

4 Prepare wet mix




5 Combine the wet and dry mixes.With the stand mixer on low, add the dry ingredients to the wet, one large spoonful at a time. Mix only until ingredients are just combined. (Overmixing results in a tougher cake that doesn’t rise properly.)

6 Boil water; slowly add to batter

7 Fill cake pans.Use a scale to pour 600 g of batter into each of the three springform pans. (You’ll have a bit of extra batter—perfect for cupcakes!)

8 Bake cakes! Set a sheet pan on a lower rack in the oven to catch any batter that drips during baking.Bake the cakes on the center rack of the preheated oven until they reach a core temperature of 205 °F / 96 °C, about 40 minutes. Don’t move the cakes around while they’re baking, or they’ll collapse.

9 Make syrup. While your cakes are baking, bring the sugar and water to a boil in a medium saucepan over medium-high heat. Remove the pan from the heat, and allow it to cool to room temperature. (We use an ice bath to chill the whole pot very quickly, but you can let it sit on the counter or run a closed pot under cold water. Just don’t add the vodka when the syrup is too hot, or you’ll cook off some of the alcohol.) With a spoon, stir in the vodka.

10 Remove cakes from the oven; slam on the counter.Remove springform pans from the oven. Slam each cake firmly on your countertop to pop any air bubbles.Allow cakes to cool completely on the counter or a wire rack before removing from pans.

11 Remove cakes from pans; soak with syrup.Flip the cake layers over onto sheets of parchment paper. Remove the parchment circles stuck to the tops of the layers. If there’s a large dome or “crater rim” on a layer, you can shave it off with a long, serrated knife (or fill it out with extra frosting later).
Brush each layer of cake with 75 g–100 g of syrup. (The more you add, the moister your cake.)

12 Make frosting .In the bowl of a stand mixer set to low, mix all of the above ingredients. Gradually work up to high speed. Once the frosting reaches a consistent color, stop the mixer and use a sturdy spatula to scrape down the sides and bottom. Mix again on high speed, scrape down one more time, and give one final high-speed mix. The finished frosting will be quite stiff, with no lumps.

13 Set up your frosting station . If you have a cake turner, tape a round cardboard cutout to it, then apply a couple dabs of frosting and add a clean piece of parchment on top of that. This will be your work surface. Gently place the bottom cake layer on your work surface.

14 Frost that thing . Scoop frosting into a piping bag fitted with a round tip. Starting from the middle, pipe frosting in a spiral on top of the bottom cake layer, then stack another cake layer on top. Pipe another spiral of frosting, top with the final cake layer, and pipe the last spiral of frosting. We like how ours looks with no frosting on the sides, but if you like side frosting, add it!

Leave as is, or smooth with a palette knife or offset spatula. If you frosted the sides, finish them with an icing comb. While frosting is still wet, sprinkle with chocolate shavings, if desired.

15 Dang. Grab a fork and a big glass of milk. It’s time for dessert!

CHEF’S TIP: We like to make this cake—and almost all our baked goods—a day in advance to give all the ingredients a chance to set. If you do that, cover your confection with a tall cake dome or some plastic wrap and leave it on the counter.

Recipe Credits : ChefSteps

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