Triple Chocolate Cake (Popular Recipe!)

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1 cup (200g) compressed dark or light brown sugar 1 teaspoon (8 grams) of cornmeal Half teaspoon of salt 1.5 teaspoons cinnamon, powdered 1/4 teaspoon ground nutmeg* 1/8 teaspoon ground cloves* 1/8 teaspoon freshly ground black pepper* 1/2 teaspoon ground ginger 1/3 cup (80 milliliter) whole milk * 2/3 cup (160 ml) heavy cream * Praline As a topping 1 cup (130g) Pecans, chopped coarsely 1/2 cup (100g) dark brown or light brown compressed sugar 2 tablespoons (43 grams) honey * Sea salt and whipped cream as a garnish Dish Mode Prevent the screen from becoming obscured.

Ingredients

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Roll out the chilled pie dough: Place one of the disks of chilled dough on a floured work surface. Repurpose the second pie pastry for an alternative recipe. After each few rolls, rotate the dough by a quarter-turn until a circle with a diameter of 12 inches is formed. The pastry should be placed with care into a 9-inch pie dish. Using your fingers, tuck it in until it is entirely smooth.

INSTRUCTIONS

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Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.) Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.

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Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.

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Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)

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Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract.

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