Chocolate Cake Perfect for Carving
Coooking Temperature: 325°F/165°C/ Gas Mark 3
Calories: 9
Adjust Servings Here: 16 servings
Description
One of the most important things necessary to sculpt a novelty cake is a perfect base. A cake that can be cut and manipulated without falling apart. A cake with a soft crumb and yet taste delicious. This chocolate cake perfect for carving will prove the best sculpting cake recipe for you.
Ingredients
Makes 2 x 7-inch cakes or one 9 x 13-inch rectangle cake
- 8 oz (226 g) Butter unsalted, room temperature
- 1 cup (220 g) Brown sugar light
- 2 cups (250 g) All-purpose flour
- ¼ tsp Salt
- ¾ cup (65 g) Cocoa powder
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ¼ cup (60 ml) Coffee brewed (1 tsp coffee powder in 1/4 cup water)
- ¾ cup (180 ml) Buttermilk
- 4 Eggs large
- 2 tsp Vanilla Extract
Instructions
- Preheat your oven to 325°F/165°C/ Gas Mark 3
- Grease and line the baking pan you plan to use for your novelty cake. Pro tip - Makes a 1-inch height 9 x 13-inch sheet pan or 2 x 7-inch round cakes
- Sift dry ingredients - flour, salt, cocoa powder, baking soda, and baking powder.
- In the bowl of a stand mixer with the paddle attachment. Cream soft room temperature butter, sugar, and eggs until light and fluffy. Then add the vanilla extract.Pro tip - for this method to work the butter must be soft at room temperature otherwise the batter will be very lumpy. Alternatively, you can cream the butter and sugar first then add the eggs one at a time.
- Next, add the flour mixture followed by the buttermilk and coffee in three batches.
- Pour into your baking pan and bake for about 30 to 35 minutes until a skewer inserted into the center comes out clean.Pro tip - if using two pans the baking time will be reduced to about 20 to 25 minutes.
- Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decoratePro tip - it is very important that the cakes are completely cooled before frosting. Otherwise, the frosting will melt on the warm cakes.
- Once cooled wrap in two plastic wraps, followed by aluminum foil. Place in the freezer for at least one hour before you carve into it.Pro tip - freezing the cake for an hour will make it easier to carve with fewer cake crumbs. But, freezing it hard will make it difficult to carve with more crumbs.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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