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How To make Decadent Chocolate Cake
1 c Boiling water
3 oz Unsweetened chocolate
8 tb Sweet butter (1 stick)
1 ts Vanilla
2 c Sugar
2 Eggs, separated
1 ts Baking soda
1/2 c Sour cream
2 c Less 2 T flour
1 ts Baking powder
Chocolate frosting* *see below 1. Preheat oven to 350F. Grease a 10" tube pan.
2. Pour boiling water over chocolate and butter; let stand until melted.
Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until blended well. 3. Mix soda and sour cream and whisk into chocolate mixture.
4. Mix flour and baking powder well, and add to batter, mixing thoroughly.
5. Beat egg whites until stiff but not dry. Stir in a quarter of the egg
whites thoroughly into the batter. Scoop the remaining egg whites on top of the batter and gently fold in. 6. Pour batter into prepared pan. Set on the middle rack of the oven and
bake for 40-50 min. or until the edges have pulled away from the pan and the cake tester inserted comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting. =============================Chocolate Frosting====================== 2 T sweet butter 3/4 c semisweet chocolate chips 6 T
heavy cream 1 1/4 c confectioners sugar 1 t vanilla Place all ingredients in a heavy saucepan and whisk until smooth over low heat. Cool slightly; add more sugar if necessary. Spread on cake while frosting is still warm. Source: Silver Palate Cookbook
How To make Decadent Chocolate Cake's Videos
DECADENT MOIST CHOCOLATE CAKE / How to make Decadent Moist Chocolate Cake
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DECADENT MOIST CHOCOLATE CAKE
Moist Chocolate Cake
1 cup Hot Water
1/4 c and 2 Tbsp Dutch Cocoa Powder
1 tsp Instant Coffee Powder
1 tsp Vinegar
1 pc Egg, medium
1 tsp Vanilla
3/4 cup Brown Sugar
1/4 cup Oil
1 cup All-Purpose Flour
2 tsp Baking Powder
1/4 tsp Salt
*Bake in a preheatead oven at 170C for 35-45mins, or until the toothpick comes out clean.
Chocolate Frosting
200 ml Condensed Milk
1 tsp Vanilla
1/4 cup Dutch Cocoa Powder
1 tsp Instant Coffee Powder
250 ml All Purpose Cream
2 Tbsp Butter
Yield: 1 Äluminum pan (8x8 size)
**Best Serve when chilled
CASTELLA CHEESE CAKE
CHOCOLATE CASTELLA
CASTELLA CAKE
DECADENT MOIST CHOCOLATE CAKE
OREO CAKE Red Ribbon Inspired
SUPER MOIST CHOCO BANANA LOAF
CHICKEN TEPPAN with TEPPAN RICE
CHICKEN CORDON BLEU
CRISPY CHEESE STICKS
PINEAPPLE UPSIDE-DOWN CAKE
TRIPLE CHOCOLATE DONUTS
CHOCO FUDGE RED RIBBON Inspired
CHOCO FUDGE CAKE
3-Ingredients COCONUT MACAROONS
FLUFFY CHOCO CHIFFON CAKE
CUSTARD FROSTING
PERFECT! FLUFFY CHIFFON
FLUFFY UBE CHIFFON CAKE
MANGO CAKE with SOFT and FLUFFY CHIFFON
NO BAKE MANGO FROZEN CAKE
CREAMY CHEESE FRESH MANGO DRINK
SALTED CARAMEL CAKE
CHOCOLATE CAKE with SALTED CARAMEL
HOMEMADE CARAMEL Frosting / Filling
Moist Chocolate Cake with Salted Caramel
OREO CHEESECAKE COOKIES / 5-Ingredients COOKIES
CHICKEN FINGERS/ CHICKEN TENDERS in PINOY BBQ SAUCE
CHICKEN NUGGETS
NO BAKE UBE CUSTARD CAKE
Double Chocolate Crinkles
Ube Revel Bars
Chocolate Revel bars
Double Cheese Condense Milk Cupcakes
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#ChocolateCake #DecadentChocolateCake #MamaAisKitchen
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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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Thanks for watching!
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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Chocolate Decadence Cake -mysweetambitions
for the cake
2 tbsp white vinegar
1 3/4 cup plain flour
3/4 cup plus 1/2 tbsp
1 ts[ salt
2 tsp baking soda
2 eggs
200 ml water
1 cup sour cream
1 cup vegetable oil
1 tsp vanilla
1 1/2 cup sugar
150 g baking chocolate chopped into chunks
FOr the icing
1 can condensed milk
2 tbsp butter
1 tsp vanilla
350 ml whipping cream
100 g dutch process cocoa powder
Dreamy, fudgey, decadent chocolate cake inspired by Matilda!
Amazing Devil's Food Cake Recipe - Decadent and Delicious!
Devil's Food Cake Recipe! Incredibly moist chocolate cake recipe!
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Amazing Devil's Food Cake:
240g Milk (1 Cup)
115g Butter ( 1 Stick)
100g Unsweetened Cocoa (1 cup)
180 Sour Cream OR Greek Yogurt ( 3/4 cup)
300 g Sugar ( 1 1/2 cups)
2 Eggs
140 flour ( 1 cup)
1 tsp baking soda
1/4 tsp salt
1-2 tbsp coffee
Devil's Food Fudge Frosting:
80 unsweetened cocoa ( 3/4 cup)
1/2 tsp Salt
400g Powdered Sugar ( 3 1/4 cups )
150 soft butter ( 1 1/4 sticks, cut into small pieces)
120g Heavy Cream ( 1/2 cup)
Don't skip the salt in this frosting! It's a cross between buttercream and ganache. So it really needs the salt to balance out the sweetness.
Website with written recipe:
Enjoy!
♥
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