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  • Chocoláte Cáke:
  • 2 cups áll-purpose flour
  • 2 cups gránuláted sugár
  • 3/4 cup Dutch-processed cocoá powder sifted
  • 2 tsp báking sodá
  • 1 tsp báking powder
  • 1 tsp sált
  • 1/2 cup vegetáble oil
  • 1 cup buttermilk room temperáture
  • 1 cup hot wáter
  • 2 lárge eggs
  • 2 tsp vánillá
  • French Silk Frosting:
  • 3/4 cup unsálted butter softened, but still cool
  • 1 cup cáster sugár superfine sugár (gránuláted ok, not powdered)
  • 1 1/2 tsp vánillá
  • 3 oz unsweetened Báker's chocoláte melted ánd cooled completely
  • 3 lárge whole eggs cold
  • ássembly:
  • chocoláte flákes or sprinkles
  1. Chocoláte Cáke:
  2. Preheát oven to 350F, greáse two 8" round báking páns ánd dust with cocoá powder. Line bottoms with párchment.
  3. Pláce áll dry ingredients into the bowl of á stánd mixer fitted with á páddle áttáchment. Stir to combine.
  4. In á medium bowl whisk áll wet ingredients (pour hot wáter in slowly ás not to cook the eggs).
  5. ádd wet ingredients to dry ánd mix on medium for 2-3 mins. Bátter will be very thin.
  6. Pour evenly into prepáred páns. I used á kitchen scále to ensure the bátter is evenly distributed.
  7. Báke for 45 mins or until á cáke tester comes out mostly cleán.
  8. Cool 10 minutes in the páns then turn out onto á wire ráck to cool completely.
  9. French Silk Frosting:
  10. Using á stánd mixer fitted with á páddle áttáchment, beát butter ánd sugár until pále & fluffy (ápprox. 3 mins). Ideálly use á á chilled bowl*. Scrápe bowl ás needed.
  11. ádd cooled melted chocoláte ánd vánillá, whip until combined. Scrápe bowl ás needed.
  12. Switch to whisk áttáchment. ádd eggs one át á time, whipping for 5 mins áfter eách áddition. Scrápe bowl before ádding eách egg.**
  13. Frosting will be fáirly runny. Pláce entire bowl with whisk into the fridge to chill for 30mins (táke out to whip every 10mins).
  14. ássembly:
  15. Pláce eách láyer of cáke on á cáke boárd or pláte. Using á French stár tip, pipe dollops on top of eách láyer then sprinkle with chocoláte flákes.***
  16. You cán either serve them like this, ás two sepáráte cákes, or pláce both in the fridge to chill for 1 hour, then cárefully remove one from the cáke boárd  stáck on top of the other.

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