My rule of thumb for chocolate in baking is if I wouldn't eat it on it's own, I wouldn't use that chocolate in the recipe! Chocolate: I recommend using high quality chocolate bars for both the ganache filling and the chocolate buttercream.Oil: make sure you use a neutral oil like vegetable oil or canola oil - we don't want anything with a flavor.Buttermilk: this is what makes the cake so moist, but you can swap it out for sour cream or full fat yogurt. If you only have unsweetened cocoa powder, you'll need to change the amount of baking powder and baking soda used! Not only is it much richer in taste, but it reacts differently with baking soda and baking powder compared to unsweetened cocoa powder.
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