Favoreats
Favoreats LLC
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INGREDIENTS
50 gs
vegetable oil
170 gs
flour
30 gs
cocoa powder
1 tsp
baking powder
1/2 tsp
baking soda
200 gs
sugar
2
eggs
140 gs
buttermilk
140 gs
coffee
1/2 tsp
vanilla extract
1/2 tsp
salt
2
grease and flour 2 cake pan of 12 cm
3
whisk buttermilk
4
in the bowl of a stand mixer fitted
7
cool the cakes in their pans on a wire rack
1 serving
coffee syrup
100 gs
sugar
100 gs
water
1 tbsp
coffee
1 small
in a saucepan mix all ingredients. bring pan over heat until sugar dissolves completely. this may take up to 4
1 serving
raspberry swiss meringue buttercream
100 gs
egg whites
140 gs
sugar
160 gs
butter
2 tbsps
raspberry paste
3 media
once meringue is ready start adding soften butter slowly until it is fully incorporated. whip 10 minutes at medium- hight speed
4
add raspberry puree and whisk to incorporate
1 serving
chocolate ganache
100 gs
bittersweet chocolate best quality
80 gs
cream / minimum fat
20 gs
butter
1 small
in a saucepan mix cream and butter. bring pan over heat stirring ingredients to dissolve completely and until almost boil
2
pour mixture over over chocolate. let rest 1 minute moving the bowl
1
if cakes are domed on top
2
brush coffee syrup over all the cake layers
4
use flowers
6
until a toothpick inserted comes out clean
2
using a stand mixer
3
start mixing gently
4
the ganache will melt the buttercream
1 serving
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