Which Celebrity Is A Classic Chocolate Cake? || Infinity Platter || Aashritha Daggubati || 2021

There’s nothing in this world that Chocolate can’t fix. This Classic Chocolate Cake is a rich, intense, incredibly chocolaty & you’re going to love it!

Please read the recipe instructions carefully because the baking time of the cake is a little tricky.
As promised, here is the recipe. So let’s get baking!

Cake Ingredients:
250g Unsalted Butter
250g 70% Dark Chocolate
300g Plain Flour
60g Cocoa Powder
2 tsp Baking powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
4 Eggs
150ml Buttermilk or Sour cream or Yoghurt
3 tbsp Vegetable or Sunflower Oil (any flavourless oil)
1 tsp Vanilla extract
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
430g Caster Sugar

Cake Instructions:
– Preheat your oven to 170 c
– Over a bain marie or double boiler, slowly melt the butter and chocolate & leave aside to cool.
– In a bowl, sieve the flour, cocoa powder, baking powder, baking soda & salt.
– In another bowl, whisk the eggs, sour cream, oil & sour cream together.
– Add the caster sugar and whisk.
– Add in the chocolate mixture and gently whisk until well combined.
– Add the flour mixture and gently fold until well combined. If you find any lumps, gently use the whisk until the batter is smooth. DO NOT over whisk.
– For the cake you can use 4 x 7″ tins or 3 x 8″ tins.
I didn’t have the small tins so I used 2 large 8″ inch tins.
– Pour the batter into your cake tins & level them so they bake evenly.
– For the 4 x 7″ tins or 3 x 8″ tins, bake at 170 c convection for 22 minutes.
Since I used 2 large cake tins, my cakes took between 35 – 40 minutes to bake.
– IMPORTANT NOTE – Depending on what size cake tins you use, please check the baking time accordingly. Do the skewer test after 3/4th of the baking time and remove the cakes from the oven when your skewer comes out clean.
– Leave to cool and remove the cakes from the tins and place on individual parchment papers.
– While the cakes are cooling, make the chocolate ganache.

Ganache Ingredients:
100g Butter
200g Chocolate (50- 54% Dark Chocolate)
100g Double Cream

Instructions:
– Melt the chocolate and butter in the microwave with 15-30 second intervals, stirring between each interval.
– Pour in the cream and mix until well combined.
– Leave to cool and it will thicken as it cools. (If it gets too thick, just put it in the microwave for 10-15 seconds until it softens)

Butter cream Filling Ingredients:
125g Soft Unsalted Butter
225g sifted Icing Sugar (add in 2 halves)
80g Melted Chocolate (70% Dark Chocolate is best for buttercream)
1 tsp Milk

Instructions:
– In a stand mixer or using a hand whisk, beat the butter till pale and fluffy. This will take 4-5 minutes.
– Add half the icing sugar and beat for another minute.
– Add the remaining icing sugar and beat for another minute
– Add the melted chocolate and beat until well combined.
– Add the milk so it softens a little. If it’s still thick, you can add another tsp of milk.

Cake Assembly:
– Level the cakes using a bread knife or a cake leveller
– Place your first cake layer, add the butter cream and spread evenly using a palette knife
– Place your second cake layer on top
– Using a big palette knife, spread your cooled and thickened ganache on the cake and cover it fully
– Decorate the cake however you like.
ENJOY! 🙂

If you have any doubts about the recipe, please message me in the comments section below and I’ll get back to you 🙂
Have a lovely day and see you next week 🙂

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