💕😋 Chocolate Fudge Cake with Pecan Crumble Recipe💕
Ingredients:
For the Chocolate Fudge Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, at room temperature
½ cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup hot coffee
Chocolate Fudge Frosting:
1½ cups unsalted butter, softened
¾ cup unsweetened cocoa powder
6-8 cups powdered sugar
½ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon salt
Chocolate Ganache Drip:
½ cup heavy cream
1 cup semi-sweet chocolate chips or chopped chocolate
For Decoration:
1½ cups chopped pecans, toasted and cooled
1 cup Caramel sauce (store-bought or homemade)
Pecan halves for topping
Instructions:
. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, oil, vanilla, and eggs.
Add the wet ingredients to the dry ingredients and mix until just combined.
Slowly pour in the hot coffee and mix until the batter is smooth.
Divide the batter evenly between the pans and bake for 30-35 minutes, or until a toothpick comes out clean.
Let the cakes cool completely on a wire rack.
Make the Chocolate Fudge Frosting:
In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
Gradually add the cocoa powder and mix until fully combined.
Slowly add the powdered sugar, one cup at a time, alternating with splashes of heavy cream.
Add the vanilla and salt. Continue mixing until the frosting is thick, fluffy, and spreadable.
Make the Chocolate Ganache:
In a small saucepan or microwave-safe bowl, heat the heavy cream until it's just about to simmer.
Pour the hot cream over the chocolate chips. Let it sit for 2-3 minutes, then stir until the ganache is smooth and glossy.
Let it cool slightly until it's thick enough to drip without running off the cake too quickly.
Assemble the Cake:
Place the first cooled cake layer on a serving plate. Spread a generous layer of chocolate fudge frosting over the top.
Drizzle with caramel sauce and sprinkle with chopped pecans.
Repeat with the remaining layers.
Apply a thin layer of frosting all over the cake to create a crumb coat and refrigerate for about 20 minutes.
Decorate the Cake:
Once the crumb coat is set, apply a final, thicker layer of frosting to the top and sides.
Use an offset spatula to smooth the sides and create a slight texture on the top.
Carefully spoon the cooled ganache along the top edge of the cake, letting it drip down the sides. Then, pour a layer of ganache over the center of the cake.
Pipe rosettes of frosting around the top edge and sprinkle the center with the remaining chopped pecans.
Press chopped pecans around the base of the cake. Garnish with pecan halves on top of the rosettes.
Slice, Serve and Enjoy 😋💕😊
#chocolatefudgecake #chocolatecake #chocolatecakelovers #chocolatecakelover #cake #cakedesign #cakelover #pecancrumble #DessertGoals #everyoneシ゚ #recipeyouwant #everyonehighlights #yanavlogger #everyoneactive #sharing #foodvlogger #yummyfood #baking #dessertrecipe #recipeideas #recipeshare #deliciousfood #DeliciousDesserts #yummytreats #yummycake #yummyrecipes #bakinglove #BakingJoy #happybaking #sharingiscaring
Sejujurnya, ini antara kek coklat paling menjadi yang saya pernah cuba buat di rumah. Tekstur dia jenis moist, lembap dan rasa coklat memang padu. Kalau tengok gambar, memang nampak macam kek coklat fudge kedai bakery – berlapis-lapis, ada aising coklat fudge, ganache drip dan penuh dengan pecan di atas dan sekeliling dasar kek. Kalau anda pertama kali buat kek coklat, jangan risau pasal guna kopi panas dalam adunan. Rasa kopi tu tak ketara pun, tapi dia kuatkan rasa coklat dan buat kek jadi lebih lembap. Kalau tak minum kopi, boleh guna decaf atau air panas bercampur sedikit serbuk koko, tapi jujurnya versi kopi tu lagi sedap. Buttermilk pula memang kunci untuk dapatkan kek coklat yang gebu dan lembut. Kalau tak ada buttermilk, saya biasa guna cara campur 1 cawan susu segar dengan 1 sudu besar cuka atau jus lemon, biar 10 minit sampai nampak berketul sikit, baru guna. Hasilnya tetap menjadi. Untuk sambutan hari jadi (كيك شوكولاته عيد ميلاد), kek ini memang nampak mewah bila siap dihias. Tiga lapis kek coklat, tengahnya penuh aising fudge dan sos karamel, atas pula ada ganache drip yang berkilat. Saya suka susun pecan separuh (pecan halves) atas roset coklat di bahagian atas kek – terus nampak macam kek custom dari shop. Kalau nak buat awal untuk party, saya selalu bakar kek sehari sebelum. Bila kek dah sejuk, balut rapat dengan cling wrap dan simpan dalam peti sejuk. Esoknya baru saya buat frosting dan ganache, kemudian assemble semua. Kek coklat fudge macam ni sebenarnya lagi sedap bila dah rehat beberapa jam, rasa coklat dia lebih menyatu. Untuk yang suka coklat maksimum, boleh guna coklat chips berkualiti tinggi untuk ganache. Saya pernah cuba sds chocolate fudge style yang guna coklat sedikit pahit (bittersweet), memang balance dengan manis karamel dan rangup pecan. Kalau tak suka terlalu manis, kurangkan sedikit gula aising dalam frosting dan guna dark chocolate untuk ganache. Satu lagi tips: bila sapu crumb coat, pastikan anda ratakan keliling supaya serbuk kek tak bercampur dalam lapisan frosting akhir. Lepas sejukkan sekejap, barulah sapu lapisan frosting tebal dan licinkan dengan spatula. Masa nak buat drip, pastikan ganache dah suam dan sedikit pekat, barulah titisan ganache tu cantik turun ke sisi kek tanpa mengalir habis. Resipi kek coklat macam ni memang sesuai untuk peminat coklat tegar – sama ada anda cari idea kek coklat harian, kek hari jadi, atau kek coklat untuk jual. Kalau cuba, boleh adjust topping ikut cita rasa, tukar pecan kepada badam, hazelnut atau biar kosong pun boleh. Yang penting, asas kek coklat fudge lembap ini memang fleksibel dan mudah diikut.
