Name: Chocolate cake with buttercream
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Ingredients: 150 gr perlas de chocolate; 200 gr mantequilla sin sal; 335 gr azúcar glace; 1 c.s. cucharada sopera de levadura para hornear; 180 ml agua; 3 huevos; 250 gr harina; 30 gr cacao en polvo; 300 gr mantequilla sin sal; 300 gr perlas de chocolate

The recipe

Chocolate cake with buttercream

Recipe by Bernie Torras

0.0 from 0 votes

Course: DessertsCuisine: AmericanaDifficulty: Medium

Persons

rations

Preparation time

minutes

Cooking time

hour

Calories

300

kcal/ration

Total time

hour

minutes

Enter into an indulgent ecstasy of flavors with our Chocolate Cake with buttercream. The decadent hints of melted chocolate combined with butter and sugar make it irresistibly smooth and tender, while the handmade buttercream takes the experience to new heights.

Follow our simple step-by-step in the perfect setting, accompanied by our favorite tunes. Ideal to sweeten any occasion or simply to treat yourself any day. Let's get to work, it's time to bake!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

150 gr chocolate pearls
200 gr unsalted butter
335 gr icing sugar
1 c.s. tablespoon of baker's yeast
180 ml water
3 eggs
250 gr flour
30 gr cocoa powder
For the buttercream:
300 gr unsalted butter
300 gr chocolate pearls

Pasos

Preheat the oven to 160ºC.
In a saucepan over medium heat, melt the chocolate pearls, half of the butter in pieces and the water. Stir constantly until everything is melted and blended. You can also do this in the microwave.
In a separate bowl, cream the other half of the butter (which should be at room temperature) with the sugar for about 3-4 minutes, until smooth and airy. Be sure to sift your dry ingredients well to avoid lumps in your mixture. This also helps the ingredients to integrate better.
Add the eggs one at a time, beating well after each addition.
Once the chocolate, butter and water mixture is completely cooled, add it to the butter and sugar mixture and mix well. Add the sifted dry ingredients (flour, cocoa powder and baking powder) and mix until well combined. Pour the batter into a tall, well greased and floured baking pan.
Bake for approximately 55-60 minutes at 160 °C with lower heat and convection, or until a toothpick inserted in the center of the cake comes out clean. Avoid opening the oven frequently, as this may cause the cake to sink. After 40-45 minutes, you can begin to test the cooking with a toothpick.
Let the cake cool completely before unmolding. It is important to cool the cake completely before cutting it and adding the buttercream, since if the cake is still warm, the buttercream may melt.
Prepare the buttercream:
Melt the chocolate and butter in a double boiler. Once melted, remove from heat and let cool. Beat the mixture for 3 to 4 minutes, until a smooth and creamy texture is obtained.
Presentation:
Cut the cake in half horizontally.
Fill the bottom of the cake with the buttercream and then place the top of the cake on top of it.
Cover the sides and top of the cake with more buttercream.
Finally, the presentation can be enhanced by sprinkling cocoa powder or decorating with fresh fruit or grated chocolate on top.

Notas

To add more flavor to the mixture, you can add a pinch of salt and 1 teaspoon of vanilla extract.
For the butter, it is preferable to use an unsalted butter to control the amount of salt in the recipe.
When melting the chocolate and butter, be sure not to overheat the mixture to avoid burning the chocolate.
For the buttercream filling, you can add a little vanilla essence or some liquor such as brandy or rum according to your preference to enhance the flavor.

Quizás lo necesites

Tamizador harina hasta 350gr - 10cm diámetroVer precio

Información nutricional (por ración)*

Serving Size: 195g

Key points of the recipe

Temperature and mixing of ingredients: Make sure the butter is at room temperature to properly mix with the sugar and that the melted chocolate mixture is cooled before combining with the other ingredients. This will prevent the eggs from cooking prematurely and the dough from cutting.
Baking: Do not open the oven while the cake is baking, as this may cause it to sink. Start checking for doneness by inserting a toothpick in the center at about 40-45 minutes of cooking time. The cake is ready when the toothpick comes out clean.
Buttercream and assembly: Let the cake cool completely before cutting and applying the buttercream. If the cake is hot, the buttercream will melt and will not adhere properly. Also, make sure the chocolate and butter mixture for the buttercream is cool before beating to obtain the desired smooth, creamy texture.

Pairing with wine

This aromatic chocolate cake with buttercream would pair well with a sweet red wine such as a Porto Ruby. Ruby has a sweet and fruity flavor profile with notes of chocolate and berries that will complement the richness of this chocolate cake. Its flavor profile and sweetness will provide a pleasant counterpoint to the bitterness of the chocolate and enhance the flavors of the cake. On the other hand, we may prefer a pairing with a darker, full-bodied fortified wine such as a Tawny Port wine that has deeper notes of caramel and nuts that will complement and balance the sweetness and richness of the buttercream. In general, fortified wines and chocolate desserts tend to make a delicious pair.

However, you should avoid pairing this dessert with drier, more astringent wines such as a Cabernet Sauvignon or Merlot, as these can create an unpleasant clash of flavors with the richness of the chocolate cake and buttercream. By contrast, a dry white wine may seem bland and too acidic in the presence of such a rich and sweet dessert, so it should also be avoided.

Beer pairing

For this delicious chocolate cake with buttercream recipe I suggest pairing it with a Stout or Porter beer. These beers tend to have strong, roasted flavors with notes of coffee and chocolate that complement the intense chocolate flavor of the cake very well. In addition, its thick, rich texture can hold up well to the weight and complexity of the cake without being overshadowed. They also have a slight bitterness that can balance the intense sweetness of buttercream and chocolate cake.

Avoid pairing chocolate cake with hoppy or very bitter beers such as IPAs, as their strong citric and bitter character may clash with the sweetness of the cake, creating a combination that is not very pleasant on the palate.

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

Other recipes with

Agua, Azúcar, Cacao en polvo, Chocolate, Harina, Huevos, Mantequilla, perlas de chocolate, polvo de hornear

Other recipes that pair with

Oporto Ruby, Vino fortificado

Ale, Porter, Stout

Bernie Torras

Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.

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