The Only Chocolate Cake Recipe You'll Ever Need With Claire Saffitz | NYT Cooking
Your next baking project is here: In this installment of “Try This at Home,” a series that guides you through different baking projects and techniques, Claire Saffitz is showing us how to make her recipe for chocolate cake.
This is Claire’s platonic ideal of a chocolate layered cake, perfect for adding to your regular baking rotation. Watch on to learn all of her smart tips and tricks.
Get the recipe:
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The Ultimate Chocolate Sponge Cake Recipe!! Perfect for Cakes & Cupcakes!! 'Back to Cake Basics'
FULL RECIPE HERE:
A simple, no-fail recipe for chocolate sponge cake! Use this recipe for your next chocolate cake creation! This recipe yields a light, fluffy and chocolatey cake, perfect for filling and frosting with just about anything!
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Frank's Kraut Sauerkraut Chocolate Cake :15 Second Recipe!
An incredibly moist, rich sauerkraut chocolate cake. Once you try this, regular chocolate cake will seem ever so boring! Make life sweet and spoil yourself with this amazing cake!!!
1/2 cup butter
1-1/2 cups sugar
3 eggs
1 tsp vanilla extract
2 cups all purpose flour
1/2 cup baking cocoa
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup water
3/4 cup Frank's sauerkraut
Frosting: Store bought fudge.
In a bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt. Add water. Stir in sauerkraut. Pour into two greased and floured 8 inch round baking pans.
Bake at 350 degrees for 35-40 minutes. Cool in pans for ten minutes, remove and frost.
You'll never believe that this incredible brownie recipe is vegan!
Incredibly delicious vegan brownies that are beyond fudgy? Oh yeah, you can do that.
You might have heard that baking with prune purée allows you to replace some of the fat and sugar in your favorite recipes, but did you know that you can also use prune purée in place of eggs? You’d never guess that our friend James Collier’s delicious homemade brownie recipe happens to be vegan, too!
Get the printable recipe:
INGREDIENTS:
6 oz unsweetened chocolate
1/2 cup California extra virgin olive oil
2 cups light brown sugar
10 oz California prune purée
1 1/2 cups all-purpose flour
1 TBSP baking powder
1/4 cup cocoa powder
2 tsp vanilla extract
Flaky sea salt, for garnish
INSTRUCTIONS:
Preheat the oven to 350° F. Line a 9×9-inch baking pan with parchment paper, then lightly grease with cooking spray or a wipe of olive oil.
Using a double boiler, melt the chocolate and olive oil. Whisk in the sugar and prune purée and mix until dissolved.
Sift the flour, baking powder, and cocoa powder into a large bowl. Gently fold in the chocolate and prune mixture, then add the vanilla.
Spread the batter in the prepared pan, sprinkle with flaky sea salt, and bake 20-25 minutes, or until the top starts to look dry and the brownies are just beginning to pull away from the sides of the pan.
Cool in the pan. Remove, then cut the brownies into 3-inch squares and serve!
To make Prune Puree
Combine the 16 ounces of California prunes and 1/2 cup of hot water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary. Makes 1 cup.
Store the purée in an airtight container in the fridge for up to 4 weeks.
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Homemade Moist CHOCOLATE RUM CAKE | Recipes.net
Make chocolate cake adults will surely enjoy! This homemade moist chocolate rum cake combines the rich flavor of chocolate and the toasted sugar taste of rum. It's a dessert your family and friends won't get enough of.
???? Check the full recipe on how to make Chocolate Rum Cake here:
Ingredients:
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
½ cup dark rum
2 cups all-purpose flour
1 cup unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
½ tsp salt
⅛ tsp ground nutmeg
1 cup hot water
1 tsp almond extract
1 tsp vanilla extract
3 cups chocolate mousse icing
For Garnish:
chocolate shavings
⬇️ How to make Chocolate Rum Cake ⬇️
0:09 Preheat oven to 350 degrees F.
0:16 Beat butter in a bowl with an electric mixer until fluffy. Add sugar to butter, beating well.
0:31 Beat in the eggs one at a time along with rum until blended.
0:57 Sift and combine flour and the rest of the dry ingredients, then add to the sugar mixture in 5 separate portions, pouring a bit of hot water in between each portion.
1:25 Beat mixture at low speed until well blended, then stir in the vanilla and almond extracts.
1:50 Pour batter into a greased and floured round cake pan.
1:53 Bake for around 27 minutes, then let cool for 10 minutes. Remove cake layers from the pans and let cool on wire racks.
2:05 Spread 1 cup frosting atop the bottom cake layer and stack the next cake on top of each other. Frost the cake's exterior with the remaining frosting.
2:22 Chill in the refrigerator, garnish with chocolate shavings and serve.
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The BEST Chocolate Cake Recipe!! Rich, Chocolate Flavor! Perfect for Cakes & Cupcakes
FULL RECIPE HERE:
This basic recipe for chocolate cake layers is perfect for any cake! The recipe yields a soft, tender and ultra chocolate-y cake. Just add your favorite frosting and filling and you're all set!
This recipe is part of my new series, called 'Back To Cake Basics'! I'm sharing all the basic cake and frosting recipes you need to make the perfect cake!
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