My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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chocolate ???? mint ????cake || Chocolate cake || simple recipe || Lilly’s Cookie
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Here is the recipe of simple chocolate mint cake. Try this recipe and let me know in the comments section. Like, share, comment and subscribe to my channel Lilly's Cookie.
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Chocolate Peppermint Cake | Christmas Cake
This rich and decadent chocolate cake from the winter chapter of My Book is kissed with peppermint and topped with dramatic shards of peppermint bark. The cake is pure chocolate flavor with a soft, tender crumb. Paired with a silky buttercream and chocolate ganache it's basically the perfect cake to celebrate the season. Say hello to your new favorite Christmas Cake!
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Chocolate Mint Cake Board TOWER! | How to Cake It
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Welcome to How To Cake It with Yolanda Gampp. Yolanda is your expert guide to transforming everyday ingredients into incredible, novelty cakes like her famous Watermelon Cake. Each episode showcases the step-by-step process of creating unique and tasty treats, from layered buttercream cakes to amazing cake boards! Yolanda shares recipes, tips, and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and elevating any cake's appearance. You'll also learn how to make the perfect chocolate cake, vanilla frosting and much more! Leave a comment with your cake idea and you may just see it on the channel! New videos every Tuesday at 11am EST. #cake #baking #cakedecorating
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How to make a Mint chocolate cake
Get the full written recipe here
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CHOCOLATE MINT CAKE
Chocolate in combination with mint is something special and not common. We think certainly directly to the “After Eight” candy. Personally, the sweets were a little too sweet. But the chocolate mint ice cream has become one of my favorites. As a cake I have never eaten this variety and wanted to be surprised what comes out taste. In addition, the cake looks visually also very good.
The chocolate cake has become very juicy and good, please do not forget to add warm water at the end of the mass, I have unfortunately not recorded in the video.
My mint buttercream is me unfortunately not so well succeeded, because I have used to little sugar, I have taken much less than in the specifications (so please take exactly as much sugar as indicated in my ingredients). You can also use more mint oil to get an even more intense mint flavor. But do not use so much green food coloring, I accidentally used too much and the green color was too strong.
FULL RECIPE HERE:
INGREDIENTS
Chocolate Cake:
110g vegetable oil
200g granulated sugar
5 large eggs
130g sour cream
2 teaspoons pure vanilla extract
250g all purpose flour
85g unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking powder
1 teaspoon kosher salt*
240g warm water
Mint Buttercream
520g powdered sugar
225g softened butter
1-2 teaspoons mint
1-2 tablespoons cream
Ganache
70g dark chocolate
75g heavy cream