Question ID: 2000-13796-1-3-4-5
Recipe Description
For the cake, preheat oven to 180 degrees Celsius or 350 degrees FahrenheitIn a large mixing bowl, sift flour, sugar, black cocoa powder, baking soda, baking powder, and saltIn a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggsAdd liquid mixture to dry ingredients and whisk until smooth, about 1 minute.Divide batter equally among the three lined and greased 8-inch cake pans or weigh for accuracy. Each pan should weigh about 600 gramsBake the first two layers until a wooden pick inserted into the centre of the cake comes out clean, about 23 minutes. Allow the cakes to cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. Repeat with the final cake layer. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.
Use an electric mixer to whip cream cheese, butter, and icing sugar until pale and fluffy. Fold in whipped cream until combined
Use an electric mixer to beat the butter until pale and fluffy. Add in the icing sugar, vanilla extract, food colouring, and 1 tablespoon of whipping cream and beat until combined
Trim the cake layers, and then halve them so that each cake becomes two layers.Place approximately 1/2 tablespoon of the cheesecake filling (or buttercream) on the center of a cake board, and place your bottom cake layer onto the cake board.Add about 1/2-3/4 cup of cheesecake filling onto the top of the cake, and using a small offset spatula, spread the filling so that it covers the top of the cake. It’s okay to let a little bit of filling go over the side.Add the next cake layer and repeat until you’ve reached your final cake layerCover the cake with a thin layer of the cheesecake filling (or buttercream), also known as crumb coating it, and chill in fridge for at least 30 minutesCover the cake in pink buttercream and chill in fridge for at least 15 minutes
While the cake is chilling, make the chocolate ganacheIn a small bowl, melt the chocolate, butter, corn syrup and salt in the microwave, about 50 seconds, and stir until smooth. Let cool until it thickens slightly, about 15 minutes
Use a whisk or electric hand mixer to whip the cream until stiff peaks form. Whisk in the powdered sugar. Transfer the mixture into a piping bag fitted with a star tip
Remove the cake from the fridge and spoon the chocolate glaze to the edges of the cake, gently pushing some over the side and letting it dribble down.When you’ve finished putting chocolate glaze on the edges of the cake, spoon chocolate glaze into the centre until coveredWhen the chocolate has set slightly, pipe the whipped cream around the edges of the cake and top each swirl with half an OreoServe!
Question & Answer
Question: Choose the best image for the missing blank to correctly complete the recipe.
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