Description
Cake with Dark Chocolate Buttercream. Will share my impressions. So, American cake - the views of our family at his expense divided! Husband loved it, I liked it, but ate and tastier! Cakes quite live up to its American name - cake! More dense than a sponge cake, moist and rich, this may be due to the fact that instead of buttermilk I used yogurt?! But the cream I liked it very much! So try and share your impressions! PS tried the cake the next day! I was wrong - it is simply a miracle!
Ingredients
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Flour
420 g
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Leavening agent
2 tsp
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Soda
1.5 tsp
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Butter
480 g
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Sugar
350 g
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Salt
1 tsp
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Vanilla
2 g
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Chicken egg
4 piece
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Buttermilk
400 ml
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Dark chocolate
200 g
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Powdered sugar
5 Tbsp
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Sour cream
1 Tbsp
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The creme fraiche
100 g
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Chocolate milk
70 g
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Lemon peel
0.5 tsp
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Water
100 ml
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Liqueur
3 Tbsp
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Jam
100 g
Cooking
Cake-sponge cake: Preheat the oven to 180C. Cover 2 forms a 20 cm diameter baking paper. In a large bowl sift the flour, baking powder, soda and salt. Beat the butter (240 g) and sugar (350 g) together on medium speed white. Still whisking, add the vanilla, then the eggs one by one. Whisk until smooth. Reduce speed to low and pour in the kefir (buttermilk), mix well. Add flour mixture in three installments, mixing with a spatula from the bottom up and in a circle.
Put the mixture into the prepared form.
Bake 25 to 30 minutes or until the wooden stick will not go dry. Cool 10 min. in the form. Release from mold and place on the grill, allow to cool completely. Be guided by your oven.
Buttercream: Beat the butter with sah. powder for high speed incandescent. Add melted on the steam bath chocolate, again beat. Add the sour cream.
Beat until smooth consistency.
Creamy milk chocolate cream: Beat the cream cheese and combine with melted in a steam bath with milk chocolate. Add the lemon zest. Beat. Syrup: Heat the water, dissolve it in 1 tbsp of sugar, add the liqueur (syrup) or cognac. Assembly: Cut each cake into two parts. Put on the dish the cake impregnated with syrup, put the jam and lubricate the 1/4 part chocolate cream.
Cover with the second cake layer and gently press down to soak with the syrup and apply cream of milk chocolate.
Place the third cake layer, press down lightly, soak, lubricating jelly, apply 1/3 of the remaining butter cream. Cover with fourth cake layer, press down lightly to saturate and apply the remaining cream on top and sides. Decorate the cake with strawberries and chocolate.
Help yourself!
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