13/4 cup all-purpose flour
11/2 cups granulated sugar
1 cup milk
1/2 cup unsalted butter, softened
1/3 cup semisweet chocolate chips, chopped
11/2 teaspoons freshly squeezed lemon juice
11/2 teaspoons baking soda
1 teaspoon vanilla extract
2 large eggs
Recheio: 2 cups confectioners' sugar, 1/2 cup unsalted butter, softened, 1/3 cup semisweet chocolate chips, chopped, 1/3 cup milk, 3 tablespoons unsalted butter, softened
Acessórios: 2 round cake pans, 22 cm in diameter
13/4 cup all-purpose flour
11/2 cups granulated sugar
1 cup milk
1/2 cup unsalted butter, softened
1/3 cup semisweet chocolate chips, chopped
11/2 teaspoons freshly squeezed lemon juice
11/2 teaspoons baking soda
1 teaspoon vanilla extract
2 large eggs
Recheio: 2 cups confectioners' sugar, 1/2 cup unsalted butter, softened, 1/3 cup semisweet chocolate chips, chopped, 1/3 cup milk, 3 tablespoons unsalted butter, softened
Acessórios: 2 round cake pans, 22 cm in diameter
Massa: Let the chocolate cool and harden
Bake the oven to medium temperature
Grease the cake pans with butter and dust with flour
Mix the milk with lemon juice and let it sit for a few minutes
In a stand mixer, beat together the buttermilk, eggs, sugar, flour, baking soda, and vanilla extract
Pour into prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean
When cooled, remove from pans
Recheio: Melt the butter and chocolate in low heat
Add confectioners' sugar, granulated sugar, eggs, and milk
Beat until smooth
Pour into a bowl with ice water and beat until the desired consistency is reached. Reserve
Montagem: Place one cake on a plate and spread half of the cream on top
Cover with the other cake and spread the remaining cream.
