If you’re a chocolate lover, you’re in for a treat with Colette Peters’ Chocolate Cake recipe. Colette Peters is a renowned cake artist and baker known for her incredible cake designs and delicious recipes.
This chocolate cake is a testament to her culinary expertise and is perfect for any occasion. Whether celebrating a special event or craving a rich and decadent dessert, this cake won’t disappoint. Let’s dive into the details!
How To Make Colette Peters Chocolate Cake Recipe?
- Preparation Time: 30 minutes
- Cooking Time: 30-35 minutes
- Total Time: 1 hour 5 minutes
- Serving Size: 10-12 slices
Ingredients:
For the Cake:
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, finely chopped
- 1/4 cup unsalted butter
For the Chocolate Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 2 teaspoons pure vanilla extract
- A pinch of salt
Step by Step Directions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C)—grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
2. Mix Dry Ingredients:
- Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Sifting helps to eliminate lumps and aerate the dry ingredients for a lighter texture.
3. Combine Wet Ingredients:
- Whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
4. Combine Wet and Dry Mixtures:
- Gradually add the wet mixture to the dry mix, stirring until combined. Do not overmix; you want the batter to be smooth.
5. Add Boiling Water:
- Carefully pour in the boiling water and stir until the batter is well-mixed. The batter will be thin, but this is normal.
6. Bake the Cakes:
- Divide the batter evenly between the prepared cake pans. Bake in the oven for 30-35 minutes or until a toothpick inserted into the center comes clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. Prepare the Chocolate Ganache:
- Heat the heavy cream in a saucepan over medium heat until it starts to simmer. Please remove it from the heat and add the chopped chocolate and butter. Let it sit for a minute, then stir until smooth. Allow it to cool slightly.
8. Assemble the Cake:
- Place one of the cooled cake layers on a serving platter. Spread a layer of chocolate ganache on top. Place the second cake layer on top and cover the entire cake with a thin layer of ganache. Chill the cake in the refrigerator for 15 minutes to set the ganache.
9. Make the Chocolate Buttercream Frosting:
- In a mixing bowl, beat the softened butter until creamy. Gradually add the confectioners’ sugar, cocoa powder, heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.
10. Frost the Cake: – Remove the chilled cake from the refrigerator and frost it with the chocolate buttercream. You can use an offset spatula to create smooth and decorative patterns.
11. Serve and Enjoy: – Slice and serve your Colette Peters Chocolate Cake with a tall glass of cold milk or a scoop of vanilla ice cream. Enjoy every decadent bite!
This Colette Peters Chocolate Cake is a true showstopper in flavor and presentation. Whether celebrating a special occasion or simply indulging in a sweet craving, this cake will surely impress. Enjoy!
Nutrition Fact Of Colette Peters Chocolate Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 256.6 |
| Fat | 12.2g |
| Saturated | 7.9g |
| Carbs | 30.9g |
| Protein | 4.8g |
| Cholesterol | 41mg |
| Sodium | 313mg |
When was Colette Peters Chocolate Cake Recipe created?
Colette Peters Chocolate Cake Recipe was originally published in her cookbook, Colette’s Cocoa Butter Cookbook, in 1955. It is a super moist and rich chocolate cake that is perfect for any occasion.
It’s surprisingly easy to make, with no mixer required. It’s also a tall 9-inch round layer cake that will serve 10-12 people, depending on the tier you serve it in.
Where does Colette Peters Chocolate Cake Recipe come from?
Colette Peters Chocolate Cake Recipe was originally published in her cookbook, Colette’s Cocoa Butter Cookbook, in 1955.
The original recipe didn’t have eggs, but eggs were added to the original recipe in 1959 when it was updated. This version is a spinoff of her popular and best-selling cake, Colette’s Cocoa Butter Cake.
Final Word
This Colette Peters Chocolate Cake Recipe is a super moist and rich chocolate cake that is perfect for any occasion. It’s surprisingly easy to make, with no mixer required. It’s also a tall 9-inch round layer cake that will serve 10-12 people, depending on the tier you serve it in.
It’s also a tall 9-inch round layer cake that will serve 10-12 people, depending on the tier you serve it in.
Enjoy and share this recipe with your family and friends. Feel free to leave your comments below. Don’t forget to like us on Facebook.