ada reunion geng bas sekolah farisian ladies unofficial kat rumah Mc Na (Diana) at bukit beruntung.
jangan tatau, beruntung betul tinggal kt situ.hihihi
so saya decide nak buat kek bersempena Umar 1 year old celebration birthday.
ni kira mcm potluck, so masing2 mmg bw makanan sendiri.
disebabkan saya suka buat dessert maka saya dipertanggungjawabkan untuk buat benda MANIS,
diulangi benda MANIS..
so pk punya pk, plus nk wat acara potong kek umar,
maka super moist chocolate cake pn terjadi la.
jap kena cari resepi nak tempek kat sini,
berdasarkan testimonial kwn2, kek ni best2.gebu, moist, sedapppp (kembang semangkuk chef amatur ni dgr)...
first tempek gmbr dlu
kalau buruk korang jgn duk mengata memandangkan skill ambik gmbr saya mmg out gilerrrr
hihihi....(maap ler ni direct dr instagram dan gambo paling cantik yg ada.hahhaa)
silalah menjamu mata...
resepi from mybakingaddition
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tablespoons King Arthur Flour Black Cocoa, optional ( ai tak guna pn)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk
1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend) - pakai kopi uncang aik chong supervalue jerkkk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tablespoons King Arthur Flour Black Cocoa, optional ( ai tak guna pn)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk
1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend) - pakai kopi uncang aik chong supervalue jerkkk
1/2 cup vegetable oil
2 teaspoons vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.
3. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this layered chocolate cake.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.
3. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this layered chocolate cake.
Notes:
- The Black Cocoa from King Arthur Flour is optional - it simply provides a great depth of flavor and color to the chocolate cake.
- This cake also pairs beautifully with a simple chocolate ganache.
- This cake also pairs beautifully with a simple chocolate ganache.
Recipe adapted from Hershey's Black Magic Cake
