Moist Chocolate cake recipe || How to make Moist chocolate Cake recipe || easy cooking with das
Moist Chocolate cake recipe || How to make Moist chocolate Cake recipe || easy cooking with das
#Moist_chocolate_cake
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#delicious #recipe #yummy
#easycookingwithdas
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Ingredients: (pan size 8''/12)
all purpose Flour 2 cup (240gm)
cocoa powder 2/3 cup 65gm
sugar 1 1/2 cup (300gm)
salt 1 tsp
baking powder 2 tsp
banking soda 1 tsp
milk 1 cup (240gm) ( fresh milk)
oil 1/2 cup (120gm sunflower oil or vegetable oil)
vanilla 1 tbsp
1 tbsp coffee powder (optional)
4 eggs. (or 3/4 cup yogurt=183gm)
BAKE IN PREHEATED OVEN 175℃ For. 30-40 minutes.
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Chocolate Frosting.
milk 2 cup (480ml)
sugar 3/4 cup (150gm)
1/2 cup cocoa powder (50gm)
4 tbsp flour (32gm) (plain flour or Cornstarch. )
80gm Butter .
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Chocolate cake recipe
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homemade easy chocolate cake recipe | easy sponge cake recipe | yummy cake recipe | super delicious chocolate cake recipe |
Decadent Chocolate Fudge Cake Recipe / The Most Heavenly Cake You'll Ever Taste
Hi there! In this video I show you how to make my decadent and amazingly moist chocolate fudge cake recipe!! I guarantee you that this is the most heavenly cake you’ll ever taste!!
If you are a chocolate-lover like me then you will probably have tried many a dry, crumbly, boring and even bland chocolate cake ???? I certainly know I have. They often look amazing but are so disappointing when you taste them.
So I have done the hard work for you! After trying, tweaking and adjusting several chocolate cake recipes I finally have it! This recipe literally is the most moist, delicious chocolate fudge cake, and it’s not too rich either. It can be used on its own, or you can cover it with chocolate ganache as a base for covering it with fondant too!
For the full written recipe, scroll down below!
I hope you enjoyed this video and that you have a go at making this recipe! If you do I would love to hear about it so let me know in the comments below, and even better, Id love to SEE your creations so if you are on Instagram then you can follow me at rainy.s.johnson (full link below) and tag me in your photos!!
If you like this video then don’t forget to hit that like button above, share it with your friends & subscribe for more videos!
**ALERT!! MY POSTING SCHEDULE HAS CHANGED!!**
I now post one video every fortnight on a Thursday evening, so hit that little bell to be notified when I post a new one up. My mainstay are parenting videos, but I also share some cake tutorials and vlog about my cake decorating journey too.
Thank you so much for watching! See you soon.
xxx Rainy xxx
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Chocolate Fudge Cake Recipe:
Ingredients:
- 165g Butter or Stork
- 270g Castor Sugar
- 225g Plain Flour
- 3 Large Eggs
- 60g Cocoa Powder
- 3 Tsp Baking Powder
- Pinch of Salt
- 200ml Whole Milk with 2 Tbsp Strong Coffee or Espresso Mixed In
Method:
1) In a stand mixer with the paddle attached, beat together the butter and sugar until light and fluffy.
2) Meanwhile, in a large mixing bowl sieve together all your dry ingredients (flour, cocoa powder, baking powder and salt).
3) Turn your mixer down to a low speed and add your eggs, 1 at a time, beating for about 30 seconds after after each addition. Take care not to over-mix. If the mixture starts to curdle, add a few spoonfuls of the dry mix to it.
4) Next, on a low speed add a little of your dry ingredients, followed by your wet ingredients (milk and coffee mixture) and repeat until you have used up both mixtures. I tend to do this in thirds. Mix gently between each addition - you're aiming to combine your ingredients, not beat them.
5) Mix on a medium speed for 30 seconds - a minute. Then take the bowl off of the stand mixer and give it a good mix by hand, making sure to scrape down the sides and the bottom of the bowl, until everything is well combined.
6) Divide evenly between 2 greased and lined 8 sandwich tins. Bake in the centre of an oven preheated to 170 degrees celcius for 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Chocolate Fudge Icing Recipe:
Ingredients:
- 110g Butter
- 90g Dark / Plain Chocolate
- 3 Tbsp Cocoa Powder
- 425g Icing Sugar
- 175ml Whole Milk with A Dash of Vanilla Extract (if desired)
Method:
1) Heat the butter and plain chocolate in a saucepan on a low heat, stirring continually until smooth and glossy. Take off the heat and allow to cool to room temperature.
2) In the bowl of your stand mixer, sift together the icing sugar and cocoa powder and pour over your cooled chocolate mixture. Gently whisk together by hand until fully combined (it might look curdled and gloopy - this is normal) then transfer to the stand mixer with the paddle attachment.
3) On a low speed, add the milk a little at a time, checking the consistency of your icing between each addition, you may not use all of the milk. Once the icing looks thick and glossy it is ready (it will continue to thicken as a cools further).
To Decorate:
- 200g Melted White Chocolate (I melt in the microwave at 15 second intervals but you have to be careful not to overheat the mixture, so it's better to stop microwaving when there are still a few lumps in the mix, then continue to stir until everything is melted).
- Assorted Chocolate Bars (of your choice) cut into varying lengths.
Chocolate sprinkles.
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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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You only need 10mins to prepare this Decadent Chocolate cake! Full of Chocolate flavor!
Hi guys, this another chocolate cake recipe that I love and I'm sure y'all are going to love this too. The recipe is super simple, I hope you make it and enjoy it as much as I did.
Ingredients:
-1 cup sugar
-1/2 cup vegetable oil
-1/2 cup buttermilk(mix 1/2cup milk with 1 tbsp fresh lemon juice)
-1 egg
-1 tsp vanilla essence
-1-1/2 cup all purpose flour
-1/2 cup cocoa powder
-1 tsp baking powder
-1/2 tsp baking soda
-1/4tsp salt
-Coffee water(mix 1/2cup warm water with 1tbsp coffee granules)
For the ganache:
-1 cup dark chocolate, chopped
-1 cup whipped cream
Triple Layer Chocolate Fudge Cake Recipe By Food Fusion (Secrets Revealed)
We just raised the bar even further this time. This super moist triple-layer chocolate fudge cake is truly a crowd-pleasing delight. #HappyCookingToYou #FoodFusion #PakolaFullCreamMilk
Written Recipe:
Visit Our Website:
Download iOS & Android app:
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Also follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kids' special recipes.
00:00 Triple Layer Chocolate Fudge Cake Recipe
00:17 Prepare Chocolate Fudge cake
01:49 Prepare Chocolate Ganache & frosting
03:05 Assembling
05:00 Aray waah
Recipe in English:
Ingredients:
Prepare Fudge Cake:
-Maida (All-purpose flour) 210g (1 & ½ Cup)
-Cocoa powder 56g (1/2 Cup + 2 tbs)
-Namak (Salt) ¼ tsp
-Baking soda ½ tsp
-Baking powder 1 tsp
-Anday (Eggs) 2 (room temperature)
-Pakola Full Cream Milk 1 Cup
-Cooking oil ½ Cup
-Bareek cheeni (Caster Sugar) 1 & ½ Cup
Prepare Chocolate Ganache & Frosting:
-Whipping cream 350ml
-Pakola Full Cream Milk 3 tbs
-Milk chocolate grated 400g
-Makhan (Butter) unsalted 60g (room temperature)
-Icing sugar ¾ Cup
-Chocolate chips
Directions:
Prepare Fudge Cake:
-Grease 8-inch baking pan with cooking oil & line with butter paper & set aside.
-On a bowl,place a sifter,add all-purpose flour,cocoa powder,salt,baking soda,baking powder & sift dry ingredients together,mix well & set aside.
-In a bowl,add eggs,milk,cooking oil,caster sugar & beat well.
-Now add dry ingredients & beat on low speed until combined then fold with the help of spatula.
-Pour batter in prepared baking pan & bake in preheated oven at 180C for 40 minutes (on lower grill).
-Take out from oven,spray water immediately to keep cake moist.
-Take out cake from pan and keep it on rack & let it cool completely.
Prepare Chocolate Ganache & Frosting:
-In a saucepan,add whipping cream & milk,turn on the flame,mix well & simmer on low flame until its hot (6-8 minutes).
-Remove from heat,add chocolate & mix well until chocolate melts.
-Add butter & mix well until well combined.
-Transfer to a bowl & let it cool completely while mixing at room temperature.
-Reserve 1 & ½ Cup of ganache for later use.
-Cover remaining ganache & refrigerate until chilled.
-Take out from refrigerator and beat well for 3-4 minutes.
-Add icing sugar,beat until soft peaks form & transfer to a piping bag.
-With the help of the layer cake slicer,horizontally cut three layers of cake.
-Place first layer of cake on cake stand,apply prepared chocolate frosting and add chocolate chips.
-Place another layer of cake,apply prepared frosting and add chocolate chips & repeat the same process for top layer of cake and cover the sides of the cake with frosting & refrigerate for 1 hour.
-Pour reserved chocolate ganache warm on the top of the cake,apply grated chocolate on the sides of the cake & refrigerate for 30 minutes.
-Decorate & serve!
컵 계량 / 촉촉한 초콜릿 케이크 / Moist Chocolate Cake Recipe / Best Chocolate Buttercream / 초코 버터크림 만들기 / ASMR
안녕하세요.
분 베이크입니다.
오늘은 정말 촉촉한 초콜릿 케이크를 만들어 볼게요.
이 케이크는 묵직하면서도 부드러운 진한 초콜릿 케이크입니다.
다른 초콜릿 스펀지 케이크와는 달리 버터와 초콜릿으로 진한 맛을 주었고요.
달걀 흰자의 머랭으로 좀 더 부드러운 식감을 내 주었어요.
같은 재료라 하더라도 공정의 순서만 바꿔주어도 그 식감이 참 차이가 많이 나는데요.
이 케이크는 정말 그런 것 같아요.
오랜만에 촉촉하고 진한 초콜릿 케이크가 먹어싶어서인지 정말 맛있게 먹었어요.
간단하게 아메리칸 버터크림으로 만들어도 괜찮지만 남편이 스위스머랭 버터 크림을 제일 좋아하는 이유로 스위스 머랭으로 초콜릿 버터크림으로 만들었습니다.
역시 잘 어울리는 조합이였어요.
전체적으로 글레이즈를 해 주었더니 더 촉촉한 느낌이 들었고요.
옆면의 초콜릿 부스러기를 붙여 주었더니 식감의 재미가 살아났답니다.
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
시청 해주셔서 감사합니다. ????????????????????
● 재료/ Ingredients
237ml = 1컵
● 촉촉한 초콜릿 케이크
( 몰드 사이즈 : 16cm*7cm )
무염 버터 50g ( 1/4 컵 )
다크 초콜릿 55g ( 1/3컵 - 다진 상태 )
생크림 35g ( 2 Tbsp + 1 tsp )
달걀 1
노른자 3
바닐라 익스트랙 5ml ( 1tsp )
코코아 파우더 15g ( 2 Tbsp + 1 tsp )
박력분 45g ( 1/4 컵 + 2 Tbsp )
아몬드 가루 15g ( 2 Tbsp - 박력분으로 대체 가능 )
소금 한 꼬집
우유 15g ( 1 Tbsp )
달걀 흰자 3
설탕 65g ( 1/3 컵 )
● 초콜릿 버터 크림 프로스팅
무염 버터 220g ( 1 컵 )
달걀 흰자 3 ( 105g)
설탕 142g ( 1/2 컵 + 3 Tbsp )
소금 한 꼬집
바닐라 익스트랙 5ml
다크 초콜릿 110g ( 2/3 컵 )
코코아 가루 12g ( 2 Tbsp )
● 초콜릿 부스러기
4:38
● 초콜릿 미러 글레이징
10:04
물 57g ( 4 Tbsp )
설탕 60g ( 4 Tbsp + 2 tsp )
물엿 90g ( 1/2컵 + 1 tsp )
가당 연유 50g ( 3 Tbsp + 1 tsp )
가루 젤라틴 7g ( 1 Tbsp )
+ 물 35g )
다크 초콜릿 95g ( 1/2 컵 + 1 Tbsp )
● 시럽
물 50g ( 3 큰술 + 1 작은술 )
설탕 35 g ( 3 큰술 )
깔루아 또는 럼 5ml ( 1tsp )
ㅡㅡㅡ 만드는 방법 ㅡㅡ
1. 물과 설탕을 계량하여
2. 전자레인지로 설탕을 녹여 주시고..
3. 럼을 넣어 섞어 주신 후 실온으로 식혀 주세요.
#ASMR #chocolatecake #chocolatebuttercream
* 영상 속에 자세한 내용이 있어요.~~
구독 눌러주시고 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독과 좋아요는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
시청해주셔서 감사합니다.
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