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This chocolate cake for two the perfect little lot dessert. This cake is perfectly wet, chocolate flavor with the most decadent crumb. In the upper part, roses are supplied, covered with a pinch of squamous sea salt.
I am a girl’s lover, certified for life for life, so obviously I love Valentine’s Day. I love to express love in food forms all the time. Whether for my boyfriend or friends for Galentina’s day, I love preparing lasagna for two, paste alla vodka and for dessert this chocolate cake for two.
How to make chocolate cake for two
- This cake (except the glaze) is a chocolate cake from a bowl. Blessed!
- In a large bowl, mix the dry ingredients. We have multiple use flour, baking powder, baking powder, sodium bicarbonate, salt and instant espresso dust.
- Pour the milk, warm water, eggs, olive oil and mix.
- This cake mass will be super liquid. It can be alarmingly liquid, but don’t worry, that’s what ensures it is so good!
- Bake! I baked this cake in two 6 -inch pans. You can also bake this on an 8 × 8 inches tray or on a 9 × 9 inches tray.
- When a tooth stick inserted in the center comes out clean, retain them from the oven.
- You want to cool the cake in the pans for 5 to 7 minutes. Then, invite them in the cooling grids and let them reach room temperature until it softens in the glaze.
Recipe Council
To make this cake ahead:
- You can freeze these layers of cake up to 3 months in advance. Bake the cakes, allow them to reach room temperature and then wrap them hard in a plastic wrap.
- The glaze can be done up to 3 months ahead. Make the glaze, transfer to a safe container for the freezer and transfer to the freezer.
- To keep in the refrigerator: make the cake layers with up to 2 days. Wrap firmly in a plastic wrap. The glaze can also be kept in the refrigerator in a hermetic container for up to 2 days.
Frequent recipe questions
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To make the cake:
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Preheat the oven at 350 degrees F. Butter and flour Two molds for 6 -inch cakes. This dough is sticky, so I also aligned the background with parchment. I recommend this. You will not want to bake everything and have it. Put the pans aside. See below the link on * notes * in the flat baking cake layers. I do this every time and it is very useful.
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In a large bowl or the bowl of a standing blender (with the palette accessory), add multiple use flour, sugar, cocoa powder, espresso coffee dust, sodium bicarbonate, baking powder, and salt. Mix until it is combined. Then, crack the egg, pour the whey, warm water, olive oil and vanilla. Mix until completely combined and the dough is soft, approximately 1 minute. The dough will be thinner than the dough of cake to which you are probably accustomed, it’s fine!
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Divide the cake mass between the two cake trays and transfer them to the bake for bake for 27 to 30 minutes, or until a skewer inserted in the center is clean. Clean the bowl you used to make the cake and dry it well. While the cake cools, use it to make the glaze.
To do the glaze:
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Add all the ingredients to the clean Big or the Bumper Standing (with the palette accessory), add the butter, the powder sugar, the melted chocolate, the cream or the milk and the vanilla extract. Beat until it is completely combined and spongy, approximately 1 minute. Scrape the sides of the bowl and mix for the last time, just to make sure everything is combined.
To decorate the cake:
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Add some tablespoons of glaze to the center of one of the cake rounds. Smoke it, until it reaches the edges. Add a pinch of salt everywhere. Place the second layer on the top. As I was going to look for a “naked cake”, I added more glaze to the seam of the two cakes and smoothed it everywhere. Met is not the goal!
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Add the remaining glaze to the pipe bag with an attached star tip. In the center of the upper cake layer, he addresses a rose starting in the center and circling twice. Complete the cake by adding smaller roses around the central rose. Do not be shy to practice first in a piece of parchment and then simply add the glaze back to the pipe bag, without waste!
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Cover the cake with a pinch of salt in the sea in scales.
How to bake flat layer cakes
To make this cake ahead:
- You can freeze these layers of cake up to 3 months in advance. Bake the cakes, allow them to reach room temperature and then wrap them hard in a plastic wrap.
- The glaze can be done up to 3 months ahead. Make the glaze, transfer to a safe container for the freezer and transfer to the freezer.
- To keep in the refrigerator: make the cake layers with up to 2 days. Wrap firmly in a plastic wrap. The glaze can also be kept in the refrigerator in a hermetic container for up to 2 days.
Calories: 345Kcal | Carbohydrates: 77gram | Protein: 3gram | Fat: 25gram | Saturated fat: 15gram | Cholesterol: 96mg | Sodium: 349mg | Potassium: 76mg | Fiber: 1gram | Sugar: 64gram | Vitamin A: 760IU | Calcium: 29mg | Iron: 1mg
Nutritional information is automatically calculated, so it should only be used as an approach.
