MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
Source: YouTube Audio Library
Keywords:
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How to Make Hershey's Perfectly Chocolate Chocolate Cake
Hershey’s “perfectly chocolate” Chocolate Cake with 5 ingredient chocolate frosting is our favorite homemade chocolate cake recipe! Extra moist, with a perfect rich chocolate flavor and tender, smooth crumb.
Find the recipe at:
Ingredients For the Chocolate Cake:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water
For the Chocolate Frosting
1/2 cup butter (*see note)
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Improved Hershey’s Old Fashioned Cocoa Fudge Recipe
Based on subscriber feedback, I decided to try out a new and improved Hershey's Cocoa Fudge recipe. Will it be a success?
Differences are use replace 1.5 cups of granulated sugar with 1.5 cups of powdered sugar and use whipping or heavy cream instead of milk. The store was out so I used half and half for this video.
I also show:
1. How to turn it into chocolatey peanut butter fudge
2. How to alter the recipe for either grainy or smooth fudge. (I prefer grainy)
Link to the original recipe at
Recipe:
1&1/2 cups Granulated Sugar
1&1/2 cups Powdered Sugar ***Change***
3/4 cup Hershey's Cocoa
1&1/2 cups Half & Half or Cream (light or heavy) ***Change***
1/8 (scant) tsp salt
1/2 stick Butter
1 tsp Vanilla Extract
3/4 cup Nuts (Optional)
1/2 cup Peanut Butter (Optional)
1. Prepare pans by buttering or by lining with parchment or waxed paper and buttering.
2. Combine sugars, cocoa, salt, and milk in a saucepan and bring to a boil over high heat.
3. Reduce heat and cook 20-30 minutes until it reaches the soft ball stage, stirring very little.
4. When soft ball stage is reached, remove from heat and add butter and vanilla extract.
5. When butter has melted, stir well, and add any other ingredients used.
6. Combine all ingredients and pour into prepared pan/pans.
7. Allow to cool and cut into squares.
Makes 16-20 squares.
Timestamps:
00:10 Prepare pans by buttering or by lining with parchment or waxed paper and buttering.
01:15 Combine sugars, cocoa, salt, and milk in a saucepan and bring to a boil over high heat.
04:21 Reduce heat and cook 20-30 minutes until it reaches the soft ball stage, stirring very little.
06:30 When soft ball stage is reached, remove from heat and add butter and vanilla extract.
07:53 When butter has melted, stir well, and add any other ingredients used.
09:37 Combine all ingredients and pour into prepared pan/pans.
09:48 Allow to cool and cut into squares.
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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Vintage Boiled Fudge Frosting - Retro Time Machine
Today on the Retro Time Machine I'll be sharing a family recipe and a vintage kitchen classic - boiled frosting or fudge frosting!
You will need:
3 cups of sugar
3 tbsp of butter
1 cup of milk
6 tbsp of coco powder
pinch of salt
2 tsp of vanilla
small sauce pan
digital thermometer
whisk or spoon
sheet cake
heat to 227 Fahrenheit !
#boiledfrosting #fudgefrosting #vintagerecipe #chocolatefrosting #yellowcake #vintagecooking #foodporn #oddlysatisfying
Homemade Old Fashioned Cooked Chocolate Icing Cake - Please Like, Subscribe and Share
This is an extremely delicious old fashioned cooked chocolate cake recipe that is very rich and requires two glasses of milk per slice! Ha ha. Learn how to make these wonderful cakes yourself and impress your neighbors, friends, and your family.
2 cups of granulated sugar
1/2 cup of unsweetened cocoa
1/2 cup of milk
1 stick of butter (melted)
1 1/2 tsp vanilla extract
Link to Cake video you can use
Very helpful in cake decorating
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