How to Make a Soft & Fluffy Chocolate Cake with Homemade Frosting ~ Best Chocolate cake recipe
Here’s a simple recipe for that perfectly soft, bouncy and fluffy chocolate cake for any holiday or dinner table!
Ingredients used
For the cake
1 box Duncan Hines chocolate fudge mix
1 3.4oz pk instant chocolate pudding mix
4 eggs @ room temperature
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup whole milk
1 Tbsp instant coffee
1 Tbsp dark cocoa powder (I use Dutch processed)
For the chocolate frosting
2 cups of whole milk
1/2 cup dark cocoa powder
4 Tbsp AP flour
1 cup of sugar
1 tsp vanilla extract
6 Tbsp of salted butter
Mix the cake ingredients and Pour all the batter into two 9 inch baking pans and bake @ 350 degrees F for 25-30 minutes. A toothpick inserted in the middle must come out clean! Allow to cool down to room temperature before frosting!
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Four Layer Chocolate Fudge Cake is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes one 4-layer chocolate fudge cake
Serves 12-16
Ingredients
Cake
2 ¼ cups (295 g) cake & pastry flour
1 cup (120 g) Dutch process cocoa powder
1 cup (200 g) granulated sugar
1 ½ tsp (4.5 g) baking powder
1 tsp (5 g) baking soda
½ tsp (2.5 g) salt
1 cup (200 g) packed light brown sugar
1 ½ cups (375 mL) buttermilk
½ cup (125 mL) vegetable oil
¼ cup (60 mL) strong coffee
4 large eggs
1 tsp (5 mL) vanilla extract
Fudge Frosting
¾ cup (175 g) unsalted butter, cut into pieces
4 oz (120 g) bittersweet chocolate, chopped
½ cup (60 g) cocoa powder, sifted
3 cups (390 g) icing sugar, sifted
1 cup (250 mL) full-fat sour cream
1 tsp (5 mL) vanilla extract
½ tsp (2.5 g) salt
Directions
1. For the cake, preheat the oven to 350 F (180 C). Grease four 8-inch (20 cm) cake pans, dust with flour, tapping out any excess and line the bottom of each pan with parchment paper.
2. Sift the flour, cocoa, granulated sugar, baking powder, baking soda and salt into a large mixing bowl using electric beaters or into the bowl of a stand mixer fitted with the paddle attachment. Stir in the brown sugar.
3. In a separate bowl, whisk together the buttermilk, oil, coffee, eggs and vanilla. Add this all at once to the dry mixture and mix first on low speed (using electric beaters, if not using a stand mixer) until blended, then increase the speed to medium and beat for a minute until smooth (the batter will be fluid). Pour this into the prepared pans and bake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes in the pans for 30 minutes, then turn out to cool completely.
4. For the frosting, melt the butter and chocolate in a metal bowl placed over an inch (25 mm) of barely simmering water, stirring until melted. Set this aside to a cool a little, but it should still be a lukewarm to use.
5. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the melted chocolate & butter with the cocoa powder and half of the icing sugar on medium speed until smooth. Add the sour cream, vanilla and salt and beat in. Add the remaining icing sugar and beat on medium speed until smooth and a spreadable consistency. If the frosting seems too soft at this point, just let it sit for a bit, then beat again, but avoid increasing the speed any higher than medium – this will make the frosting fluffy and light, but no longer fudgy.
6. Place a cake layer (parchment peeled off) on a cake plate. Dollop frosting onto this and spread to the edges in a level layer. Top this with a second cake layer and repeat with the frosting and remaining two cake layers. Use the remaining frosting to cover the top and sides of the cake. Chill the cake until ready to serve.
The cake will keep in the fridge for up to 3 days.
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The Science Behind Devil's Food Cake
Do you like your Devil's food cake light and airy or dense and fudgy? Did you know you could have it just the way you like it by altering the ratios of chocolate, flour, and butter?
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
BEST CHOCOLATE FUDGE FROSTING you will ever make! ???? | 2 ways to use Chocolate Fudge Frosting ????
If you are looking for a super easy beginner friendly frosting for your cakes and cupcakes, look no further!
This is my Go-To Dark Chocolate Fudge Frosting and when I used this on a Chocolate Cake Video on my YouTube 2 years ago, you guys absolutely loved it!
So, I thought it deserved a video of its own and this time with a variation! I present to you my EPIC Dark Chocolate Fudge Frosting with 2 super indulgent variations!
✅Recipe (Perfect to Pipe 12 Cupcakes or a 6-inch layer cake of 2 layers):
????200 grams Fresh Cream (25% Fat minimum)
????200 grams Dark Chocolate
????100 grams sweetened condensed milk
????100 grams salted butter
????1/2 teaspoon Instant Coffee Powder
????Pinch of Sea Salt
Process:
????Add all the ingredients to a saucepan.
????Start heating on medium heat until everything melts
????Reduce heat to Low and continue cooking for 3-4 minutes stirring continuously so the fudge sauce doesn’t catch at the bottom of saucepan. I’d recommend using a non-stick pan for this
????Transfer to a bowl and refrigerate until it’s completely chilled.
????Transfer to a piping bag and pipe swirls or use it as a surprise filling for cupcakes when at room temperature
✅The above is your standard Dark Chocolate Fudge Frosting
✅Variation 2:
????Once your Fudge frosting has chilled thoroughly, whip on a high speed for 3 minutes. It becomes light, fluffy and pipes beautifully on cakes and cupcakes!
Only downside: It is not stable and will keep its shape if piped for about 30 minutes - 1 hour at room temperature and will need refrigeration.
However, works beautifully on layer cakes to give it a rustic look!
Let me know in the comments what you thought about this recipe!
Guilt-Free Old Fashioned Chocolate Fudge Cake
‘Sweet and Skinny’ author Marisa Churchill shows how to make her healthy Old Fashioned Chocolate Fudge Cake. This recipe uses non-traditional ingredients to cut calories without sacrificing flavor. Melissa also shares the secret to creating this delicious fudgy cake without using any actual chocolate!
Learn more at
Devil's Food Bundt Cake - Everyday Food with Sarah Carey
For today's recipe, you'll make a batter from flour, salt, baking powder, baking soda, cocoa powder, eggs, vanilla, and boiling water. Stir in mini chocolate chips and pour everything into a Bundt pan before placing in a 325 degree oven. After 20 minutes, drizzle with a heavy cream and melted chocolate chip glaze. The end result is delicious, gorgeous, and exactly what Dad will want this weekend!
Sarah's Tip of the Day: This one goes out to my dad, Marty Carey, an artist by trade but a chocolate lover at heart! It's a cake that's incredibly rich but still wonderfully moist -- and it's one of the best ways to show your dad how much he means to you this Father's Day.
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Prep Time: 20 Minutes
Total Time: 1 Hour 40 Minutes, Plus Cooling
Serves 4
Ingredients:
For Cake
Vegetable oil cooking spray
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
1 cup unsweetened cocoa powder, plus more for pans
1 cup boiling water
1 cup sour cream
3 cups all-purpose flour (spooned and leveled)
1/4 teaspoon fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups mini chocolate chips
For Glaze
1 cup heavy cream
8 ounces chopped semi sweet chocolate
Pinch of salt
Directions:
Preheat oven to 325 degrees. Spray a 12 cup bundt pan with cooking spray. In a medium bowl, whisk boiling water into cocoa powder until smooth; whisk in sour cream. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated. Then beat in vanilla. Add flour mixture in three additions, alternating with 2 additions of cocoa mixture and beat until combined. Stir in chocolate chips.
Scrape batter into prepared pan and bake until tops springs back when lightly touches, 1 hour to 1 hour 30 minutes. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 15 minutes, then turn our onto rack and let cool completely.
Bring cream to a boil in a medium pot. Add chocolate and let stand 5 minutes. Add salt and stir until smooth. Let stand 10 minutes, then pour over cake allowing the glaze to drip down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.
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Nutritional Info: per serv (makes 16): 550 cal; 32 g fat; 7 g protein; 65 g carb; 4 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Devil's Food Bundt Cake - Everyday Food with Sarah Carey