Devil's Food Cake｜Apron
Devil's Food Cake｜Apron
Chocolate Cake
Cocoa powder 50g｜1/2cup
Hot milk 120ml
Unsalted butter 60g｜1/4cup
Cake flour 70g｜1/2cup
Salt 1/8tsp
Baking soda 1/2tsp
Sugar 110g｜1/2cup
Greek yogurt 90g｜1/3cup+1Tbsp
Whole egg 1
Frosting
Dark chocolate 150g
Hot heavy cream 150ml
Unsalted butter 60g｜1/4cup
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Devils Food Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Devil's Food Cake. With its almost black color, it is probably the most 'chocolately' of the chocolate cakes. To go with that rich chocolate flavor is a cake with a wonderfully soft crumb that is dense and moist. For a double dose of chocolate we fill and frost this cake with a fudgy chocolate frosting.
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Chocolate Fudge Icing Frosting | Make your cakes shine!!
Welcome to 2-Minute Tuesday! This delicious simple recipe for my Chocolate Fudge Icing is incredible! It's the icing I use to finish offmy famous devi;'s food chocolate cake recipe! You can also use it to top your fudge brownies or even a topping over ice cream. Hope you enjoy making it. All recipes in metric and US measurements.
***RECIPES & METHOD BELOW***
For those new to my channel (subscribe now I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages
Chocolate Fudge Icing (Frosting)
350g (2 cups) Dark semi-sweet chocolate chips (at least 50%+)
(I use Callebaut brand 54.5%, Recipe No 811)
25g (1/4 cup) Dutch Cocoa
75mL (1/3 cup) Boiling water
225g (1 cup) Butter (soft)
50g (1/3 cup) Icing sugar
3g (1/2 teaspn) Salt
1 teaspn Vanilla extract (or vanilla bean paste)
Method
Melt your chocolate over a bain marie
. Set aside to cool
Cream your room temp butter and icing sugar
. Cream until light and fluffy!
Remember to scrape down!
Add your cooled melted chocolate. Mix thoroughly.
Add your vanilla and salt. Mix thoroughly.
Mix your cocoa powder into your boiling water. Add in while mixer is on low.
Ice over your ganached
devil's food chocolate cake, fudge brownies or pour it over ice cream.
If it's too thin for you to use as an icing straight away then set it aside to cool and mix it every 5 minutes to keep a smooth consistency. The icing will harden with time so you need to experiment with time to find out what the best consistency is for your cake. Any questions please leave it in the comments below and I'll answer as soon as I can!
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MERCHANDISE
Callebaut brand 54.5% Recipe No 811
Wooden Chopping Board
Schmidt Brother's Magnetic Knife Block
Kitchenaid mixer
All-Clad 3Qt Saucepan
Little white prep bowls
s/s prep bowls
glass prep mini bowls
Spatula
Kitchen Scale:
9 inch Baking Pan:
Cake Turntable:
Palette Knife:
Cake Board:
Wilton Open Star Decorating Tip 1M
Wilton Professional Decorating Bag 16”
Devil's Food Cake with Chocolate Fudge Frosting
Happy Valentine's Day to all you amazing people! I thought I'd share this beautiful cake on this special day to make it just a bit extra special. This cake is divine and rich and oh so delicious. And the lovely decoration just makes it fancier. And it is actually quite easy to do! So make sure you make this for that special one. Or really just make it yourself because you know you are special! ;)
Ingredients: (Makes a two layer 9-inch cake)
For the cake:
*250 g all purpose flour
*2 tsp baking powder
*1 tsp baking soda
*225 g butter, at room temperature
*400 g brown sugar (demerara sugar, powdered)
*1 tsp vanilla extract
*3 eggs, at room temperature
*100 g dark chocolate, melted
*125 ml buttermilk, at room temperature
*225 ml boiling water
For the chocolate fudge frosting:
*225 g butter, at room temperature
*1/4 cup cocoa powder
*1/2 cup icing sugar
*1/4 cup fresh cream
*1 tsp vanilla extract
*340 g dark chocolate, melted and cooled
For the decoration:
*a few red candies/cherries (optional)
*grated white chocolate, as required
*1 tbsp butter, at room temperature
*2 tbsp icing sugar
*1-2 tsp milk
These are some links to the basic baking equipment I use:
•LG Convection Microwave Oven:
•Croma OTG Oven:
•Measuring Cups and Spoons:
•Hand Mixer:
•Baking/Parchment Paper:
•Weighing Scale:
•Spatula:
•Whisk:
•Adjustable Cake Slicer:
•Whipping Cream Powder:
•Muffin Liners:
•Icing Piping Bags:
•Icing Piping Bag Tips:
•Sprinkles:
•Dark Chocolate Chips:
•White Chocolate Chips:
•Baking Chocolate (Dark, Milk and White):
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EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING
This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.
If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.
I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!
I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.
Ingredients
For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream
To top
Chocolate shavings
* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.
For more content and recipes you can find me on Instagram @shivesh17 and check out my website bakewithshivesh.com
Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Learn to bake a classic devil's food cake with Anna. Click on 'SHOW MORE' below for recipe ingredients and baking instructions.
Makes a 2-layer, 8-inch cake.
Devil's Food Cake ingredients:
1 ½ cup (195 g) cake and pastry flour
1 ⅓ cup (295 g) superfine (quick dissolve) sugar
½ cup (60 g) Dutch process cocoa powder
¾ tsp (4 g) baking soda
¼ tsp (2 g) salt
½ cup (115 g) cool, unsalted butter, cut into pieces
½ cup (125 ml) hot, strong brewed coffee
½ cup (125 ml) milk
1 tsp (5 ml) vanilla extract
2 large large eggs, room temperature
Ingredients for the Fudge Frosting:
12 oz (340 g) semisweet chocolate, chopped
1 ¾ (425 ml) cup whipping cream
½ cup (125 ml) sour cream
½ (3 ml) tsp vanilla extract
1 pinch salt
Baking Directions for the Cake:
1. For the cake, preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth. Break the eggs into a small dish and stir them with a fork and then add them to the batter, again blending on medium speed just until smooth (the batter will be very fluid). Divide the batter evenly between the prepared pans and tap them on the counter to eliminate any bubbles.
4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then tip out onto a cooling rack to cool completely to room temperature. The cakes can be baked a day ahead, wrapped and stored at room temperature before frosting.
Directions for the Fudge Frosting
1. For the frosting, place the chocolate and cream in a metal bowl and place it over a pot of barely simmering water. Stir the chocolate and cream occasionally and gently until all the chocolate has melted and the mixture is smooth. Remove the bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture cool completely to room temperature, stir occasionally (you can chill the mixture for just a few minutes to start it setting, then let it continue to cool naturally at room temperature). Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency (do not whip vigorously or with electric beaters).
2. Place the first cake layers on your serving plate and, if needed, trim the cake to level it. Spread a generous layer of the frosting over the top of the cake. Trim the second cake, if needed and place this on top of the first cake layer. Spread frosting over the top and then the sides of the cake, using swirling motion with your spatula to create a nice design. Chill the cake for at least 2 hours, or until ready to serve.
3. The cake will keep, refrigerated, for up to 3 days.
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