Gâteau au chocolat classique
Un gâteau au chocolat moelleux et fondant, garni d'une crème au beurre au chocolat soyeuse — la seule recette de gâteau au chocolat dont vous aurez besoin.
Préparation
-
Heat the oven to 175°C (350°F). Grease and line two 23cm (9in) round pans.
-
Whisk flour, sugar, cocoa, baking soda and a pinch of salt in a large bowl.
-
Add eggs, buttermilk and oil; beat 2 minutes until smooth.
-
Stir in the hot coffee — the batter will be thin. That's correct.
-
Divide between pans and bake 30–35 minutes until a skewer comes out clean.
-
Cool completely. Beat frosting ingredients until fluffy, then fill and frost.
💡 Astuces
Le café chaud intensifie le goût du chocolat sans le parfumer au café.
📝 Notes
Les génoises se congèlent très bien jusqu'à 2 mois.
Nutrition par portion
Avis (2)
Laisser un avis
Made it for a birthday — disappeared in minutes. So moist!
Great crumb. I reduced the sugar slightly and it was perfect.
Vous aimerez aussi
27 min
À la une
Chewy Chocolate Chip Cookies
Crisp edges, soft chewy centres and pools of dark chocolate. The cookie everyone asks you to make again.
10 min
Avocado Toast with Soft Egg
Crushed avocado on crunchy sourdough, a jammy egg, chilli flakes and lemon. The breakfast that earned its hype.
5 min
Creamy Overnight Oats
Thick, spoonable oats you make in two minutes tonight and grab cold tomorrow. Endlessly customisable.