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How To make Devil's Food Cake with Fudge Frosting (U. S.)
1 3/4 c Sifted cake flour
1/2 c Cocoa powder (not a mix)
1 ts Baking soda
1/2 ts Salt
1/2 c (1 stk) unsalted butter
1 1/4 c Granulated sugar
1 1/2 ts Vanilla
2 lg Eggs
1 c Boiling water
FROSTING: 1/4 c (1/2 stk) unsalted butter
2 c Unsifted confectioners'
-(10X) sugar 2 Squares (1 oz each)
-unsweetened chocolate, -melted 1 1/2 ts Vanilla
2 tb Half-and-half, milk or
-evaporated milk CAKE: PREHEAT THE OVEN TO 350F. Grease two 8-inch layer cake pans well, then dust then generously with cocoa. (This gives the cake layers a rich brown finish). Sift the flour, cocoa, baking soda and salt onto a piece of waxed paper and set it aside. Cream the butter until it is fluffy, add the sugar and vanilla, and continue beating until the batter is silvery and light. Beat the eggs in one by one, then add the sifted dry ingredients, alternately with the boiling water, beginning and ending with the dry ingredients and beating well after each addition. Divide the batter equally between the two pans, smoothing the tops. Bake the layers uncovered for 30 to 35 minutes, or until the layers feel spongy to the touch and begin to pull away from the sides of the pans. Cool the layers upright in their pans on wire racks for 10 minutes, then carefully loosen them around the edges with a spatula and turn them onto wire racks. Cool them completely. FOR THE FROSTING: Cream the butter until it is light, then add the confectioners' sugar gradually, beating all the while. Beat in the melted chocolate and vanilla, then add just enough cream to make the frosting a good consistency for spreading. Sandwich the two cake layers together with frosting, then frost the top and sides of the cake. Swirl the frosting into peaks and valleys. Makes about 8 servings.
How To make Devil's Food Cake with Fudge Frosting (U. S.)'s Videos
Eggless Devil's Food Cake | The Best Devil's Food Cake Recipe | Chocolate Cake | Easy Cake Recipe
Eggless Devil's Food Cake | The Best Devil's Food Cake Recipe | Chocolate Cake | Easy Cake Recipe
Ingredients:
For Cake Base
1/2 Cup Milk
1 Tsp Vinegar
1.5 Cups Plain Flour (Maida)
1 Tsp Baking Powder
1/2 Tsp Baking Soda
3/4 Cup Cocoa Powder
1.5 Cups Fine Sugar
3/4 Cup Vegetable Oil
1 Cup Curd
1/2 Tsp Vanilla Essence
For Frosting:
1 Cup Salted Butter
2 Cups Icing Sugar
3/4 Cocoa Powder
1 Cup Heavy Cream
1 Cup Dark Chocolate (Melted)
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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”
How to Make Devil's Food Cake
Learn how to make devil's food cake. A chocolate lovers true love! Soft and moist chocolate cake covered with rich sour cream chocolate frosting. The tad tanginess of the frosting compliments the richness of the cake. Enjoy the amazing chocolate flavour that will surely leave you satisfied!
I've written a post with TIPS & EXPLANATIONS on how to get flat top cakes and how to work with this sour cream frosting. Read about them in the post, link below.
NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!
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Unboxing Betty Crocker Devil's Food Chocolate Cake Super Moist Mix With Cooking Demo
See the unboxing video of Betty Crocker Devil's food chocolate cake super moist mix. I will also cook the cake and see how tasty it is.
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Devil's Food Cake
I love Betty Crocker's Cake Mix of all time. so easy to make and eat ????.
I hope some of you love Betty Crocker's cake mix products.
DEVIL'S CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING | DOUBLE LAYER STEP BY STEP CHOCOLATE CAKE.
HEY GUYS!
Welcome back to my channel. Hope you are doing fine.
Check out this recipe video of DOUBLE LAYER CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING, STEP BY STEP CHOCOLATE CAKE RECIPE. Do share your feedback in the comments section below.
INGREDIENTS REQUIRED:-
(For Buttermilk)
1 tsp vinegar or 1 tsp lemon juice
1/2 cup milk (at room temperature)
Mix both the ingredients and keep aside for 10-15 mins and your buttermilk will be ready.
(For Dry Ingredients)
1&1/2 cup all-purpose flour (maida)
3/4 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
Stif in all the dry ingredients using a strainer. Don't overmix here.
(For Wet Ingredients)
1&1/2 cup caster sugar (take normal sugar and blend it into a blender for 1 min)
1/2 cup vegetable oil
2 eggs (room temperature) add one at a time & mix well. For the eggless option add 1/2 cup curd insisted of eggs.
1 tsp vanilla essence
Now mix the wet ingredients into the dry ingredients. Here we are adding the ingredients in batches. Add 1/3 of the dry ingredient into all the wet ingredient, mix & then add 1/2 of the buttermilk & mix then again add 2 batches of 1/3 of the dry ingredient & mix then again add the rest 1/2 of the buttermilk, and 3 & last batch of the dry ingredients and mix well.
Now divide the cake mixture into 2 batches and bake two different cakes. In an oven at 180 degrees celsius for 30-35 mins only.
Don't open the oven frequently doing this will result in dense cake, not a fluffy one.
Once 30 mins are reached insert wooden skewers & check, if it comes out clean, the cake is ready!
Let the cake cool down completely.
(For Chocolate Fudge Frosting)
100 grams soften butter
1/2 cup icing sugar (superfine sugar)
1/4 cup cocoa powder
1/4 cup melted chocolate
1/2 cup fresh cream
For making frosting, mix the butter till it becomes soft & fluffy, here I am using an electric mixer, you can use a balloon whisk too. Combine all the ingredients till you get a nice, smooth chocolate fudge frosting. Keep the frosting in the fridge for 10 mins.
Now for assembling the cake, place one of the cakes on a plate, add lots of frosting & spread evenly. Now place the second cake on the top & add lots of frosting and spread, also cover the side area with frosting. When it's done keep the cake in the fridge for 30 mins.
Topped the cake with lots of crushed Kit Kat or chocolate of your choice!
Enjoy!
NOTE: ALL THE INGREDIENTS ARE MENTIONED IN THE CAPTION, YOU CAN INCREASE OR DECREASE THE AMOUNT ACCORDING TO YOUR TASTE AND QUANTITY.
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