Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Ina creates a mouthwatering chocolate cake using black coffee as her secret ingredient!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Beatty's Chocolate Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield: 8 servings
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Directions
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
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!
RECIPE:
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VANILLA & CHOCOLATE MARBLE CAKE Recipe | Soft and fluffy cake with Ganache Frosting | Baking Cherry
Fluffy Vanilla & Chocolate Marble Cake Recipe. This easy to make marble cake is soft and delicious, topped with a creamy chocolate ganache. It's easier to make than it looks since you need only one batter to make this beautiful two-color cake.
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Ingredients:
Cake:
3 Large Eggs at room temperature
1 cup (200g) Granulated Sugar
1/3 cup (75g) Unsalted Butter at room temperature (or any flavorless vegetable oil like canola, corn, sunflower)
3/4 cup (180ml) Milk at room temperature
1 tsp (5ml) Vanilla Extract
2 cups (250g) All-Purpose Flour
2 tsp (8g) Baking Powder
1/4 tsp (1g) Salt
3 Tbsp (22g) Unsweetened Cocoa Powder
Chocolate Ganache:
4oz (113g) Semi-Sweet Chocolate, chopped or chips
2 1/2 Tbsp (37ml) Milk at room temperature
#cake #dessert #yummy
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Amazing Chocolate Cake
My Chocolate Cake is beyond moist, you could LITERALLY leave it out on the counter for several days and it would still be luscious. This is the BEST chocolate cake recipe and garanteed the please all the chocolate cake lovers out there!
The surprise favorite for me on this cake was the cacao nibs. For those of you who have not been exposed to these little delights, they're pure, unprocessed chocolate aka they're very crunchy and chocolatey (not sweet at all). They contrast with the buttercream nicely and prevent the cake from being cloying.
Full Recipe:
I've made this cake many times and filmed on two separate occasions. So you might notice that I bake a 6 inch cake but decorate an eight inch one. I often love to make a smaller cake make a batch of cupcakes with the extra batter. Just to be clear though the recipe makes 3 nice eight inch cake layers!
#chocolatecake
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How To Make Eggless Cakes | Moist Chocolate Cake, Fluffy Vanilla Cake Eggless Recipes
I absolutely LOVE a good, soft, and moist vanilla cake on some days and on others what’s better than the same old classic chocolate cake? So today, I am sharing an Eggless Vanilla Cake & Chocolate Cake recipe with you which can be used in your kitchen as a sponge for a layered cake or as a simple tea cake!
Written Recipe:
Products I use in this video:
1. Mixing Bowls -
2. Whisk -
3. 8-inch Cake Pan -
4. Glass jars -
5. Parchment Paper -
6. Cocoa Powder -
7. Baking soda -
8. Vanilla Extract -
9. Coffee -
My Kitchen Equipment:
1. OTG Oven -
2. Stand Mixer -
3. Electric Hand Mixer -
4. Blender -
My Shooting Equipment:
1. Sony A7III Camera -
2. Sony 50mm 1.8 Lens -
3. Rode Wireless Go II Mic -
4. Godox SL 150 Studio Lights -
Ingredients:
For vanilla cake -
2 + ¼ (270g) all-purpose flour
1 ½ teaspoon (6g) baking powder
1 ½ cup (428g) yogurt
1/2 teaspoon (3g) baking soda
1 + ¼ cup (280g) caster sugar
¾ cup (180ml) vegetable oil
1 ½ teaspoon (7ml) vanilla extract
For chocolate cake -
¾ cup (90g) cocoa powder
¾ cup (180ml) hot water
1 tablespoon (12g) coffee powder
1 + ½ cup (300g) caster sugar
¾ cup (180ml) vegetable oil
1 teaspoon (5ml) vanilla extract
1 cup (285g) yogurt
1 + ½ cup (180g) flour
1 teaspoon (4g) baking powder
½ teaspoon (3g) baking soda
Pinch of salt
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Chocolate Lava Cake Recipe | How to Make Molten Chocolate Lava Cake
Follow this recipe to learn how to make chocolate lava cake. This molten chocolate lava cake is rich and fudgy with molten chocolate in the center. This dessert is perfect for Valentin’s day, birthdays and holidays. This chocolate fondant recipe is much easier to make then you may think. You need just a few basic ingredients and few minutes of work.
Printable recipe:
More Chocolate Recipes:
Classic Chocolate Cake:
Chocolate Fudge Cake:
Italian Hot Chocolate:
Microwave Chocolate Mug Cake:
Chocolate Cupcakes:
Chocolate Pancakes:
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Directions:
1. Preheat oven to 350F (180C). Butter four 6oz moulds or ramekins, dust with cocoa powder and place in the fridge for about 10 minutes.
2. Chop the chocolate and place in a heatproof bowl, add butter. Set the bowl over a double boiler (pot with simmering water). Melt the chocolate. Remove from heat and let cool slightly.
3. In a separate bowl whisk eggs, sugar and salt, until light, pale and thick. Sift in flour and whisk until incorporated. Gradually pour in melted chocolate and stir until combined.
4. Pour mixture into the prepared moulds.
5. Bake for 7-9 minutes until the edges are firm and the center is still soft. Let stand 1 minute. Invert on individual plates while warm, dust with powdered sugar and serve with vanilla ice cream or whipped cream and fresh fruits.
Notes:
• The batter can be refrigerated for up to 2 days; bring to room temperature before baking.
• Baking time may change depending on the oven and moulds size.
• You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.
• If you don’t have ramekins, you can use a muffin pan.
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