EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING
This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.
If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.
I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!
I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.
Ingredients
For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream
To top
Chocolate shavings
* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.
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Chocolate Hazelnut Cake / Best Chocolate Cake Recipe
This chocolate hazelnut cake is my easy go-to recipe if a chocolate cake is needed! The flavours are so yummy this is the best chocolate cake recipe I've come accross & for $8.38 it's much cheaper than buying a cake and has the yummy twist of Nutella (or cheap Hazelnut spread)! Recipe is written below.
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Chocolate cake recipe :
1/2 cup cocoa powder
1/2 cup boiling water
185g butter
1.5 cups of sugar
1 teaspoon of vanilla essense
3 eggs
1/2 Cup Hazelnut spread
1.5 cups of self-raising flour
1/5 cup of plain flour
3/4 cup of buttermilk (or greek yoghurt)
Combine cocoa powder and boiling water in a small bowl & sit to cool for 10 minutes.
Beat butter, sugar & vanilla until fluffy, then add eggs one at a time. Add cocoa mixture and nutella.
Bake in the oven at 170oC for 1hr 10mins or until a skewer comes out clean.
For the icing (& this can be doubled for extra yumminess!), combine 100g of melted dark chocolate & 1/2 cup of Nutella.
The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.
If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
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Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed.
Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out!
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Ingredients
Cake
2 ½ cup (375 g) all-purpose flour
1 cup (120 g) regular cocoa powder
2 ¼ (12 g) tsp baking soda
1 ½ (8 g) tsp salt
1 tsp (3 g) baking powder
1 ¼ (250 g) cup sugar
¾ cup (150 g) dark brown sugar, packed
1 cup (225 g) unsalted butter, room temperature
2 ¼ cup (560 ml) buttermilk, room temperature
2 large large eggs, room temperature
1 ½ (8 ml) tsp vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, melted and cooled
Frosting
3 cup (775 g) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
24 oz (680 g) bittersweet chocolate, chopped, melted and cooled
4 tsp (20 ml) vanilla extract
½ (3 g) tsp salt
4 cup (520 g) icing sugar, sifted
⅔ (80 g) cup cocoa powder, sifted
Directions
Cake
1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans.
2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.
Frosting
1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.
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How to Make Hazelnut Cake
Rich, decadent, and moist hazelnut cake with chocolate ganache topping. Perfect for special occasions with your loved ones.
▶ Here is the link for the printable recipe and instructions
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Ultimate Ferrero Rocher Cake Recipe
Ferrero Rocher Cake – It is one of those elegant and expensive cakes. It’s delectable, I have no words to describe it, it’s just phenomenal. I did a moist hazelnut cake, if you’re familiar with how a moist chocolate cake taste like. It has 2 layers of meringue sheets, I can tell you that these 2 sheets made a whole lots of difference in this cake. I wanted to say it’s optional but for me if I were to make this cake again, I will not leave them out. The sweetness is just well balanced, I know many of you don’t like too sweet of a cake. With some dark cocoa powder in the cake, it’s just perfect in terms of the sweetness. I hope you’ll be inspired to make this cake. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Moist Hazelnut Cake
I am using 7x7x3-inch pan
175g [1¼ cup + 4 tbsp] cake flour
90g [1 cup] hazelnut flour
90g [¾ cup + 2 tbsp] dark cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
105ml [¼ cup + 3 tbsp] whole milk
1 tbsp white vinegar
200g [1 cup] fine sugar
113g [½ cup] canola oil
1 tsp vanilla extract
2 large eggs
175ml [½ cup + 3 tbsp] hot water
• Hazelnut Meringue
75g [½ cup] hazelnuts, crushed
2 large egg whites
¼ tsp cream of tartar
50g [¼ cup] fine sugar
• Chocolate Ganache
130g [¾ cup] semi sweet chocolate, chopped
40g [2 tbsp] Nutella
135g [½ cup + 1 tbsp] whipping cream, hot
• Nutella Cream Frosting
480g [2 cups] whipping cream
60g [3 tbsp] Nutella
• Hazelnut Chocolate Sheets (Deco)
220g [1 ¼ cup] semi sweet chocolate, melted
1 tbsp honey
30g [¼ cup] crushed hazelnuts
sugar syrup [1 tbsp sugar + 2 tbsp hot water]
16 pieces Ferrero Rocher Chocolate
Instructions:
• Moist Hazelnut Cake
1. Preheat oven at 180°C/355°F.
2. Sift all the dry ingredients. Set aside.
3. In a cup, add milk and vinegar. Give it a quick stir. This is a homemade buttermilk. Set aside.
4. In a large bowl, add sugar, oil, eggs. Mix until combined. Add the sifted dry ingredients in two batches. Mix just until combined, do not over mix the dry ingredients.
5. Add the milk mixture. Mix until combined. Add in the remaining dry ingredients.
6. Add in the hot water. Mix until combined. If you’re using a whisk, switch to a spatula to scrape the bowl and to ensure even mixing.
7. Transfer the batter into a 7x7x3-inch pan, greased and lined with parchment paper.
8. Bake in preheated oven at 180°C/355°F for 40-45 min or until the inserted skewer comes out clean.
9. Let the cake cool completely before slicing.
10. Slice the cake into 3 sheets of 1 cm thick.
• Hazelnut Meringue
1. Preheat oven at 120°C/250°F.
2. In a large bowl, add egg whites and cream of tartar.
3. Mix until foamy.
4. Add the sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
5. Add in the crushed hazelnuts. Fold until combined.
6. Transfer the meringue into a piping bag. Pipe on a non-stick parchment paper in a square form as shown in the video. This measurement allows you to make 2 sheets.
7. Bake in preheated at 120°C/250°F for 90 min.
8. Set aside to let cool.
• Chocolate Ganache
1. Chop the chocolate for easy melting.
2. In a bowl, add the chocolate and Nutella.
3. Add in the hot whipping cream. Let it rest for 2-3 min.
4. After 2-3 min, mix until well combined. The mixture is runny. Refrigerate for 30 min. After 30 min, the mixture is thickened up.
5. With an electric mixer, mix on medium speed until stiff.
6. Transfer onto a piping bag.
• Nutella Cream Frosting
1. In a large bowl, add whipping cream. Mix on low until foamy. Then add in the Nutella. Continue mixing on medium speed until stiff.
2. Transfer onto a piping bag.
• Assemble the Cake
1. Place one cake sheet. Brush with sugar syrup.
2. Piping the Nutella cream frosting around the rim.
3. Piping the chocolate ganache in the inner rim and fill up all the way.
4. Place one meringue sheet.
5. Piping a layer of Nutella cream. Then add the 2nd layer of cake.
6. Repeat the same process of no. 1 to 3. Then place the 3rd cake layer on the top. Brush of syrup.
7. Cover the cake with Nutella cream.
8. Refrigerate the cake while working on the next part.
• Hazelnut Chocolate Sheets
1. Microwave the chocolate for about 1 min to melt the chocolate.
2. Add honey. Mix until combined.
3. Add in the crushed hazelnuts. Mix until you don’t see the nuts.
4. On a flat tray or pan, spread the chocolate evenly with an offset spatula. Level it as thin as possible.
5. Refrigerate for 4-5 min.
6. Cut the sheets according to the height of your cake, with about 3cm width.
7. Stick all the pieces of chocolate sheets on the side of the cake, having one slightly overlapping each other.
1. Pipe some dollops of cream to support the Ferrero Rocher (wrappers removed), alternate with the ones with wrappers).
2. Add the hazelnut chocolate sheet access on the top.
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