KBB#7 : Wondrous One-Bowl Chocolate Layer Cake

Berawal dari buku kecil ini :



Auliya, pipi gembil no 1, minta dibuatkan kue coklat, seperti yg di gambar itu. "Mah, Auliya mau dong dibikinin kue coklat, bental(r)... [dia ambil buku kecil mengenal warnanya] Nih, kaya yg ini nih mah, bulet, trus gini gini [nunjuk ke taburan coklatnya]" Padahal maknya lagi bikin pesenan nastar, dan hampir aja gatot. Akhirnya, demi anak tercintah, hari Minggu pagi buta abis sahur langsung deh baking, skalian buat KBB#7 aaah.... Resepnya ngambil dari blognya Mba Vania salah satu tempat hunting resep favorit apalagi fotonya, wuaaah bikin ngiler. Ternyata saya pernah buat versi cupcakenya, dan gatot, hihihi...

Saya bagi resepnya ke tiga loyang bulat 20cm, hasilnya ternyata ngembang banget jadinya cuma dipake 2 aja, satunya diolesin sisa WHC trus dipotong kapan mau aja. Resepnya saya modif dengan nambah kuning telornya jadi 2 butir dan susunya diganti fresh cream 1/4 cup.

Yang paling ngeselin, pas udah jadi dan dianggap sama dengan kue di buku, anaknya ngomong gini : "Iyah, sama, Mah, tapi Auliya mau eskrim, gak mau itu..."

Padahal jari telunjuk udah sampe injured, keserut sama serutan coklat! [dasar amatir!] Jadinya hiasan whcnya asal nyemprot deh sambil nahan sakit.


Dia baru mau makan kue ini setelah dapet pengganti eskrimnya. Huuuuuuuuh.


2 1/2 cups all-purpose flour
1 1/4 cups Dutch-process cocoa powder
2 1/2 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoon baking powder
1 1/4 teaspoons salt
2 large whole eggs plus 1 large egg yolk
1 1/4 cups milk
1/2 cup plus 2 tbsp vegetable oil
1 1/4 cup warm water

Preheat the oven to 350 F. Coat two 8 by 2 inch round cake pans (*) with nonstick cooking spray. Line bottoms with parchment paper; spray parchment. Set aside. Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder and salt. Attact bowl to mixer fitted with the paddle attachment; add the eggs and yolk, the milk, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed. Dividing batter between the prepared pans. Bake, rotating pans halfway through, until a cake tester inserted in the centers comes out clean, about 45 minutes. Transfer pans to a wire rack to cool 30 minutes. Invert cakes into the rack; peel off the parchment. Reinvert cakes, and let them cook completely, top sides up. Using a serrated knife, trim tops of the cake layer to make level. Place one layer on a cake plate, and spread 2/3 cup buttercream on top. Place other cake layer on top. Spread entire cake with remaining buttercream, swirling to cover completely.