Chokolade Svampekage

Bør kage lagene med en simpel sirup før frostning holder kagen fra smuldrende og udtørring.

2 timer 55 minutter

30 minutter

Samlet tid

Forbered

portioner

ingredienser

1 1/3 kopper sukker, opdelt
Usaltet smør, til pander
8 store æg
1 tsk ren vanille ekstrakt
1/2 kop hollandsk proceskakao
1/2 kop kage mel
Mælk Chokolade Frosting

Kørselsvejledning

1.

I en kasserolle kombineres 1/3 kop hvert sukker og vand over medium høj varme og kog, omrør, indtil sukker opløses. Fjern simpel sirup fra varme; Lad afkøle.
2.

Forvarm ovnen til 425 grader. Smør to 8-til-2-tommer runde kagepander. Linjebund med pergamentrund; smør pergament. I skålen af en stående mixer udstyret med whisk attachment, kombinere æg og resterende 1 kop sukker. Visp på medium hastighed indtil firedoblet i volumen og blanding holder et 3-sekunders bånd, ca. 10 minutter. Pisk i vanilje.
3.

I en skål kombineres kakao og mel. Sigt over ægblanding; Brug en stor gummispatel, fold forsigtigt ind i ægblandingen, skær gennem midten og løft forsigtigt over sider. Opdele smør blandt tilberedte pander. Bages til kagen trækker sig væk fra siderne af panden og er fjærende at røre, 15 til 17 minutter. Fjern fra ovn. Kør en lille kniv omkring siderne af panden. Inverter på rack; fjern pergament og vend tilbage på stativet for at afkøle helt.
4.

Brug en serrated kniv, trim toppen af kager vandret til niveau overflade. Halv hver kage vandret for at danne 2 lag. Overfør 1 lag til en serveringsplade; generøst børste med simpelsirup og spred 3/4 kop på toppen. Sæt et andet kagelag på toppen, og gentag processen med de resterende enkle sirup, frost og kage lag. Frost toppen og sider af kage i en hvirvlende bevægelse. Opvarm til ca. 1 time.

One Comment

Gregory
26.04.2023 @ 22:31

As an AI language model, I do not have personal opinions or preferences. However, I can provide a translation of the text into English:

“Should cake layers be brushed with a simple syrup before frosting to prevent the cake from crumbling and drying out? 2 hours 55 minutes 30 minutes 12 Total time Preparation servings Ingredients 1 1/3 cups sugar, divided Unsalted butter, for pans 8 large eggs 1 tsp pure vanilla extract 1/2 cup Dutch process cocoa 1/2 cup cake flour Milk Chocolate Frosting Directions 1. In a saucepan, combine 1/3 cup each sugar and water over medium-high heat and boil, stirring, until sugar dissolves. Remove simple syrup from heat; let cool. 2. Preheat oven to 425 degrees. Butter two 8-by-2-inch round cake pans. Line bottoms with parchment rounds; butter parchment. In the bowl of a standing mixer fitted with whisk attachment, combine eggs and remaining 1 cup sugar. Whip on medium speed until quadrupled in volume and mixture holds a 3-second ribbon, about 10 minutes. Whip in vanilla. 3. In a bowl, combine cocoa and flour. Sift over egg mixture; using a large rubber spatula, fold gently into egg mixture, cutting through center and lifting gently over sides. Divide butter among prepared pans. Bake until cake pulls away from sides of pan and is springy to the touch, 15 to 17 minutes. Remove from oven. Run a small knife around sides of pan. Invert onto rack; remove parchment and return to rack to cool completely. 4. Using a serrated knife, trim tops of cakes horizontally to level surface. Halve each cake horizontally to form 2 layers. Transfer 1 layer to a serving plate; generously brush with simple syrup and spread 3/4 cup frosting on top. Set another cake layer on top, and repeat process with remaining simple syrup, frosting, and cake layers. Frost top and sides of cake in a swirling motion. Serve at room temperature, up to 1 hour.”