Бясплатная стандартная дастаўка на ўсе заказы звыш 20 долараў у ЗША Падпішыцеся на рахунак, каб атрымаць зніжкі і бясплатную дастаўку!

Рэцэпт: шакаладны бурачны пірог

Друкарка

Рэцэпт: шакаладны бурачны пірог

выхад: ONE CAKE час падрыхтоўкі: 10 ХВІЛІН час прыгатавання: 30 ХВІЛІН агульны час: 40 ХВІЛІН

Інгрэдыенты

  • about 4 small or 2 large (375 g) cooked, cooled beets (I like baking them in foil to keep them dry)
  • 1 гарбатная лыжка ванільнага экстракта
  • 1 1/2 cups (350 g) sugar
  • 16 oz (500 g) oil (I used olive oil and avocado oil)
  • 5 яйкі
  • 2 1/2 cups (340 g) all purpose flour
  • 2 1/4 tsp baking soda
  • 3 / 8 ч.л. солі
  • 50 grams (9 tbsp) good quality dark unsweetened cocoa powder (I used Barry)

Mocha Buttercream Ingredients

  • 1/3 cup (75g) butter, at room temperature
  • 4 cups (500 g) confectioner’s sugar
  • 1/4 cup (35 g) good quality unsweetened cocoa powder
  • 1/4 to 1/3 cup (60 to 80 ml) cold strong coffee
  • 1 лыжка ванілі

інструкцыі

Preheat oven to 350 F (180 C).

  1. Prepare two, 8″ or 9″ baking pans (or one, 9×13″); butter and flour them well.
  2. Puree the beets in a food processor along with the eggs, vanilla, oil and the sugar.
  3. In a large bowl, place the dry ingredients, then add the pureed mixture.
  4. Beat with an electric or stand mixer on low speed until well combined.
  5. Pour batter into prepared pans and bake in preheated oven for 25 to 30 minutes, or until done a a tester (or skewer) comes out clean.
  6. Remove from pans after a few minutes and allow to cool completely on racks.
  7. Meanwhile, make the buttercream frosting by beating the butter until soft, then adding the sugar, cocoa, 1/4 cup (2 oz) coffee and salt, and mixing until creamy and smooth. Continue to add more coffee until a soft, spreadable, or pipable consistency is reached.
  8. Cut the tops off the cake to make them level, you can see photos on гэты пост. Place one layer of the moist chocolate cake on a serving plate and spread some buttercream on top.
  9. Place the second layer on top and decorate as desired with the frosting and other decorations, if desired (I put some almond crunch pieces on the sides.)

Больш падрабязна праКалядны блог orКупляйце зараз на Калядным кірмашы Шміта

Рэцэпт: шакаладны бурачны пірог

Рэцэпт: шакаладны бурачны пірог

апублікавана Хэдзі Шрайбер on

выхад: ONE CAKE час падрыхтоўкі: 10 ХВІЛІН час прыгатавання: 30 ХВІЛІН агульны час: 40 ХВІЛІН

Інгрэдыенты

  • about 4 small or 2 large (375 g) cooked, cooled beets (I like baking them in foil to keep them dry)
  • 1 гарбатная лыжка ванільнага экстракта
  • 1 1/2 cups (350 g) sugar
  • 16 oz (500 g) oil (I used olive oil and avocado oil)
  • 5 яйкі
  • 2 1/2 cups (340 g) all purpose flour
  • 2 1/4 tsp baking soda
  • 3 / 8 ч.л. солі
  • 50 grams (9 tbsp) good quality dark unsweetened cocoa powder (I used Barry)

Mocha Buttercream Ingredients

  • 1/3 cup (75g) butter, at room temperature
  • 4 cups (500 g) confectioner’s sugar
  • 1/4 cup (35 g) good quality unsweetened cocoa powder
  • 1/4 to 1/3 cup (60 to 80 ml) cold strong coffee
  • 1 лыжка ванілі

інструкцыі

Preheat oven to 350 F (180 C).

  1. Prepare two, 8″ or 9″ baking pans (or one, 9×13″); butter and flour them well.
  2. Puree the beets in a food processor along with the eggs, vanilla, oil and the sugar.
  3. In a large bowl, place the dry ingredients, then add the pureed mixture.
  4. Beat with an electric or stand mixer on low speed until well combined.
  5. Pour batter into prepared pans and bake in preheated oven for 25 to 30 minutes, or until done a a tester (or skewer) comes out clean.
  6. Remove from pans after a few minutes and allow to cool completely on racks.
  7. Meanwhile, make the buttercream frosting by beating the butter until soft, then adding the sugar, cocoa, 1/4 cup (2 oz) coffee and salt, and mixing until creamy and smooth. Continue to add more coffee until a soft, spreadable, or pipable consistency is reached.
  8. Cut the tops off the cake to make them level, you can see photos on гэты пост. Place one layer of the moist chocolate cake on a serving plate and spread some buttercream on top.
  9. Place the second layer on top and decorate as desired with the frosting and other decorations, if desired (I put some almond crunch pieces on the sides.)

Больш падрабязна праКалядны блог orКупляйце зараз на Калядным кірмашы Шміта


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