Raiza's Densest, Fudgiest Chocolate "Plaster" Cake | The Sweet Side of Life

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it. Check out Raiza's YouTube channel, Dulce Delight: https://www.youtube.com/user/dulcedelight1 Follow Raiza on Instagram: https://www.instagram.com/raizacostaofficial Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3n0YKM8 Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download! Creative baker Raiza Costa sees inspiration for her incredible dessert ideas everywhere she looks. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Plaster Chocolate Cake Recipe courtesy of Raiza Costa Total: 3 hr 20 min Active: 25 min Yield: 16 to 20 servings Level: Easy Ingredients 12 tablespoons (175 grams) unsalted butter, plus additional for buttering pan Cocoa powder, for dusting 3 cups (550 grams) bittersweet chocolate, chopped 2 cups (375 grams) granulated sugar 8 large eggs, at room temperature Directions Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Cover the bottom of the pan with a round of parchment, then butter the parchment and dust the parchment and sides of the pan with cocoa powder. Knock out the excess and set aside. Combine the chocolate and butter in the top of a double boiler set over simmering water. Melt them together, stirring occasionally, until smooth. Remove from the heat and reserve. Briefly whisk together the sugar and eggs in a bowl. Pour the melted chocolate into the egg mixture and stir to combine. Pour the batter into the prepared pan and wrap the bottom tightly with aluminium foil. Place the pan inside a bigger baking pan, then add hot water to the larger pan, making sure it comes at least halfway up the side of the springform pan. Bake the cake in its water bath until set in the center, about 1 hour and 15 minutes. Let cool to room temperature, then refrigerate for 1 hour. Run a knife or offset spatula around the pan edge to loosen the cake from the pan. Sift cocoa powder over the top of the cake and serve. Cook's Note This cake keeps well, wrapped and refrigerated, for up to 1 week. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Stream full episodes and more: http://watch.foodnetwork.com/ Like Food Network on ► FACEBOOK: https://www.facebook.com/FoodNetwork Follow Food Network on ► INSTAGRAM: https://www.instagram.com/FoodNetwork/ Follow Food Network on ► TWITTER: https://twitter.com/FoodNetwork Visit Food Network online: http://www.foodnetwork.com #SweetSideOfLife #RaizaCosta #FoodNetwork #PlasterChocolateCake Raiza's Densest, Fudgiest Chocolate "Plaster" Cake | The Sweet Side of Life | Food Network https://youtu.be/KHLURPQIuD4