Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
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3-Ingredient Chocolate Cake Recipe
This 3-ingredient chocolate cake also known as lock down cake has been viral all over the internet in the last few months. I decided to give it a try and I was surprised how easy this cake and how good it is. All you need is some cookies/biscuits, baking powder and milk. The result is soft, fluffy and delicious cake. If you are making this cake with Oreo cookies, the cake will taste like Oreo.
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Ingredients:
For the cake:
350g (12.35oz) Oreo cookies oy any other cookies/biscuits (or combination of cookies)
2½ teaspoons Baking powder
1½ cups (360ml) Milk
For dark chocolate ganache:
100g Dark chocolate
1/2 cup (120ml) Heavy cream
For milk chocolate ganache:
150g Milk chocolate
1/2 cup (120ml) Heavy cream
Directions:
1. Preheat oven to 340F (170C). Grease 7-inch (18cm) round cake pan with butter, line the bottom with parchment paper. Grease the parchment as well. Set aside.
2. In a food processor or a Ziploc bag, crush the cookies into fine crumbs.
3. Transfer to a large bowl, add baking powder, milk and mix until combined.
4. Pour into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
5. Release from the pan, let cool and frost the cake. Decorate if desired.
Notes:
• You can use Oreo cookies, chocolate cookies, vanilla cookies or any other regular cookies.
• Chocolate ganache is optional; you can skip it or use your favourite frosting.
•It is important to crush the cookies into fine crumbs, is you crushing by hand, make sure they are not big lumps.
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super moist chocolate cake recipe in cooker | eggless chocolate moist cake recipe
full recipe:
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moist chocolate cake recipe in cooker | super moist eggless chocolaty cake with a detailed photo and video recipe. perhaps one of the tasty and moist eggless cake recipes ever made. most of the chocolate cake moist comes from the egg yolk and egg white used to make it, but this recipe is made without yet has almost the same moistness. it is an ideal cake or dessert recipe which can be served for any celebration or ritual ceremony as i have shown the recipe with creamy chocolate frosting.
moist chocolate cake recipe in cooker | super moist eggless chocolaty cake with step by step photo and video recipe. eggless cake recipes are generally a good alternative cake recipes for non-egg eaters. but they typically tend to be a bit harder or not so soft compared to egg-based cake recipes. however, this recipe of eggless chocolate cake is super moist due to the certain combination of wet and dry ingredients.
Best Chocolate Cake Recipe, Easy Chocolate Cake Recipe, Eggless and Without Oven, Birthday Cake
Best Chocolate Cake Recipe, Easy Chocolate Cake Recipe, Eggless and Without Oven, Birthday Cake
#chocolatecake #egglessandwithoutoven #chocolatecakewithoutoven #birthdaycake #Chocolatefrosting
Ingredients:
For cake :
Oil - 1/3 cup (55 gm) ( 80 ml )
Curd/ Yogurt - 1/3 cup ( 80 gm )
Sugar - 1/2 cup & 2 tbsp( 120 gm )
All Purpose Flour - 1 cup ( 150 gm )
Cocoa Powder - 1/4 cup (20 gm )
Baking Powder - 1tsp
Baking Soda - 1/4 tsp
Salt - 1 pinch
Milk - 1/2 cup ( 100 ml )
Vinegar - 1tsp
Coffee Powder - 1.5 tsp (optional)
Hot Water - 1.5 tbsp ( To Make coffee concoction)
For frosting :
Cream - 1 cup (200 ml)
Powdered Sugar - 1/4 cup ( 30 gm)
Cocoa Powder - 1/4 cup (20 gm )
For Chocolate Ganache :
Dark Chocolate - 100 gm
Cream - 70 ml
Butter - 1tbsp (optional)
#anyonecancookwithdralisha #dralisharecipes #chocolatebirthdaycake #chocolatefrosting
#bestchocolatecake #easychocolatecake
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5 Minute CHOCOLATE CAKE ! NO Oven - NO Pan - Easy Chocolate Cake Recipe
5 minute Chocolate Cake Recipe - Chocolate Cake Without Oven
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Easy 5 minute Chocolate Cake ( 9 or 10 inch cake ) :
- 220 gr All Purpose Flour ( 1 1/2 cups )
- 85 gr Unsweetened Cocoa Powder ( 2/3 cup)
- 150 gr Sugar ( 3/4 cup)
- 3 tsp Baking Powder
- 130 gr Oil (1/2 cup + 1 tbsp) NOTE: ( I used Oil in this video, but if you can I do recommened using melted butter )
- 550 gr Warm Milk ( or Water ) (1 3/4 + 2 tbsp )
*PLEASE READ* : Remember cooking time will vary depending on your microwave and size/material of your bowl/container. For a 9 or 10 inch container check the cake after 5 min, if the cake isn't ready leave it a bit longer making sure to keep an eye on it. If you're using a smaller container ( 7 - 8 inch) cut the recipe in half and check the cake after 3 min. Use a microwave safe bowl. DO NOT refrigerate this cake!
Easy Chocolate Frosting:
Enjoy!
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Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
2-Ingredient Chocolate Cake Recipe
This 2-ingredient chocolate cake recipe is so quick and easy to make. All you need is chocolate and eggs and you have fudgy chocolate cake! This cake is gluten free (flourless), dairy free (n butter and no milk) and can make it with your favorite chocolate brand. So whether you are lazy or just don’t have enough ingredient at the moment, you should give this easy chocolate cake a try!
Printable recipe:
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Chocolate Pudding:
2 Ingredient Nutella Mousse:
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Easy Nutella Brownies:
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Ingredients:
5 Large eggs or 6 medium eggs, separated
315g (11oz) Semi-sweet chocolate
For topping (optional):
Powdered sugar
Ice cream/whipped cream
Directions:
1. Preheat oven to 325F (160). Grease 7-inch (18cm) round cake pan with butter, line the bottom with parchment paper. Grease the parchment as well. Set aside.
2. Chop the chocolate, place in a heatproof bowl. Set the bowl over a pot with simmering water (double boiler) and melt completely. Also you can melt in 20 second pulses in the microwave. Remove the bowl from heat and let cool slightly.
3. In a separate bowl, beat the egg whites until soft peaks form.
4. Add the egg yolks, one at the time to the chocolate and stir until combined.
5. Fold 1/3 of the egg whites into the chocolate mixture, then, repeat two more times.
6. Pour the batter into prepared pan.
7. Bake for 30 minutes.
8. Let cool, dust with powdered sugar and serve.
Notes:
• For extra airy cake add 1 more egg white.
• If this cake is too bitter, you can add few tablespoons of white/brown sugar.
• Store the cake at room temperature up to 5 days.
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