Are you looking for the best Extra Chocolatey Chocolate Cake recipe inspirations? you’ve come to the right place! Today we invite you to discover our collection of the best Extra Chocolatey Chocolate Cake photos and we also list the complete Extra Chocolatey Chocolate Cake recipe to prepare it easily at home.
2 cups500 mLRobin Hood® Cake and Pastry Flour
2 tsp10 mLbaking soda
1/2 tsp2 mLsalt
1/2 cup125 mLbutter, softened
2 1/4 cups550 mLpacked brown sugar
1 1/2 tsp7 mLvanilla extract
3 oz85 gunsweetened chocolate, melted and cooled
1 cup250 mLsour cream
1 cup250 mLboiling water
2 cups500 mLsemi sweet chocolate chips
1/2 cup125 mLCarnation® Evaporated Milk
1 : Preheat oven to 350°F (180 °C). Grease 2 8” (20 cm) cake pans and line with parchment paper.
2 : Combine flour, baking soda and salt. Set aside.
3 : In separate bowl, beat butter until fluffy. Add brown sugar and eggs, beating until light and creamy, about 3 minutes. Beat in vanilla and cooled chocolate. Add reserved flour mixture, alternately with sour cream, beating until batter is smooth. Carefully stir in boiling water (batter will be thin). Pour batter into prepared pans.
4 : Bake in preheated oven 30-35 minutes or until toothpick inserted in centre comes out clean. Cool in pans on wire racks, 20 minutes.
5 : Place chocolate chips in medium bowl. Heat evaporated milk until just before boiling. Pour over chocolate chips and let sit 3-5 minutes or until chocolate is melted. Stir until smooth.
6 : Place 1 cake layer on serving plate. Top with half of ganache, remaining cake layer and remaining ganache, allowing ganache to fall down the sides. Refrigerate until ready to serve.
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