I’m Going To Show You How To Make A Cake Scratch.
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Granulated Sugar
- Baking Powder
- Baking Soda
- Vanilla Extract
- Vegetables Oil
- Espresso Coffee
- Coffee Powder
- Peanut Butter
You’re gonna need just for the cake some all-purpose flour, unsweetened cocoa powder, granulated sugar, eggs, baking powder, baking soda, salt, butter milk, water, vegetable oil, espresso coffee, instant spresso, coffee powder and vanilla extract now first thing.you gonna do is get your first of all before you even start this part the first thing.we want to do is pre-heat.your oven to 350 degrees and you want to make sure to butter two 9-inch cake pans and line them so parchment paper so that it ensures the cakes will come out easily stop bake bowl sugar oil watch all my ingredients butter milk bottleneck is gonna make this really really really light and moist what is that the way okay now Andy in the water.I’m going to put a teaspoon of this instant espresso powder now if.
I should start in coffee in there it’s not enough to even taste the coffee but it’s definitely enough to give the chocolate more chocolate flavor just almost wakens up the chocolate it’s delicious and if, you’re worried about you know the kids being all wired. we had two cups of sugar in the cake so, pretty much done that so just one teaspoon like.I said you won’t really be able to taste it definitely not enough but awaken got that chocolate flavor done cover this up a drop of vanilla not too much but a half a teaspoon and the eggs going make sure you crack your eggs into a separate bowl because.you never know when you can get a bad egg and then obviously if,you get a bad egg and you put it in there you have to start from scratch stop all the waiting creams are in all.
You’re gonna do is whisk it until it’s all incorporated not this cake is apart from the taste which is delicious it’s. so, easy to make and it’s it’s easy because you know most times. I take most cakes that.I’ve come across you know you have to in stages. you have to add the wet ingredients with the dry ingredients it doesn’t make a difference the only thing is the only the major major thing about baking cakes or any kind of baking is that you don’t over mix that’s it if,you don’t have a mix then you’re fine at this point.you’re gonna mix all we can’t risk all you got oh you want it’s fine so, when you add in your dry ingredients that’s when you have to be careful now.we’re going to add in the flour the cocoa powder and the salt baking soda and baking powder now it’s not usually common to add baking powder into a cake um,but it’s not much so 1/2 a teaspoon and it just gives a little extra oomph and doesn’t.
You know you don’t feel it in there you don’t have to have this cake this is the part where you have to be careful not to over mix. you want to make sure everything is incorporated with the wet ingredients and then. you want to just switch to a spatula just have about everything incorporated now you’re gonna stay a few months but that’s fine like.I say you don’t want to over mix.I’m switching to a spatula just to get from the bottom up there’s anything that didn’t get mixed in with the whisk but this is a very liquidy batter but that’s fine this is just going to this just means that your cake is going to be so, moist and so good. you’ve got to trust me now you want to divide this with these 2 cake pans evenly okay like so and what’s going to happen is you’re going to put this in your oven at your preheated 350-degree oven for about 35 minutes now. I can usually tell by just looking at it that it’s done but if you don’t have that ability all.
You can do is take a toothpick or a dry piece of spaghetti and you just insert it in the middle of the cake and if, it comes out clean with no a batter on it it’s done so,now shake this a little to make it a little even pop in your oven for 35 minutes a case that come out of the oven and then let it cool for 45 minutes because.you want to make sure they’re really cool. I tell me put the frost eunomia filling on it otherwise it starts to melt so,these are nice and cool leaving like that. I’m going to start on to making the filling this is so,easy so good now all. You’re going to need is an 8 ounce package of cream cheese preferably the Philadelphia Cream Cheese nice and softened.
You want this you want to leave it at room temperature for at least 6 hours then you’re going to need some good smooth peanut butter. who doesn’t love peanut butter hmm.I know I do you don’t need a nice amount just like that a little bit in there.I want to get it out yeah okay some powdered sugar powdered sugar some vanilla not much that and start mixing this together if,everything is at room temperature like your peanut butter in your cream cheese it’s very easy to mix this up this is well incorporated now for the ganache. what I did was I brought about half a cup of heavy cream up to a boil right before a boiling point take it off the heat put in 4 ounces of the semi-sweet chocolate chips and I’ve added a chocolate chips to hot cream that I do not stir it’s one thing.
You don’t want to do you want to stir you want to just swirl it and leave it there for five minutes so,that’s what I’m doing been in there for five minutes while I continue actually it’s been about five minutes so now.I can take a stir yeah it’s been about five minutes so,what you want to do now is take a whisk and you want to mix this really really well now this is well mixed.you want to leave this alone for 15 minutes so,I can start to thicken in the meantime.we’re going to build the geek now you want to just run a small spatula or a small knife around the cake and pray that it comes out and it did.you can see it’s very moist which is perfect actually we do taking some parchment paper and I’m just doing that because I want to make sure that.
I don’t get any chocolate over my pretty cake platter this is a cool little trick next.we’re going to just cut a little bit of the top because you want to make sure that this is level okay.you’re taking your filling putting it over the top like that this is pretty much.when you want to have done you want it nice and even but you want this around because it’s gonna look really rustic and beautiful now.I’m taking the second cake same thing then my second layer of my cake is on top of the filling and now.I have my slightly thickened ganache.I’m going to just pour over the top and this is going to thicken more so,don’t worry about that and you want some of it to drip over the sides because that’s what makes it so beautiful like that how perfect is that now. I love to do I love to take little Bracy species cups cut them in half and just decorate.I’m going to take off all this parchment paper so you have it guys as you can see with simple to make a cake from scratch and this is going to be super delicious.