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How To make Moist & Rich Chocolate Cake

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1 c Oil
1 c Buttermilk
2 Egg yolks
1 ts Vanilla
2 c Sugar
1/2 c Cocoa
1/4 ts Salt
2 c Flour
1 tb Soda water
1 c Boiling water
eat oil, buttermilk, yolks, and vanilla. Add sugar, cocoa, salt, flour, and soda. Add boiling water. Bake in 9x12" pan one hour at 325 degrees. This is a "finger cake" - no icing needed. Great for lunchboxes. -----

How To make Moist & Rich Chocolate Cake's Videos

Professional Baker Teaches You How To Make CHOCOLATE CAKE!

Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed.

Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out!

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Ingredients

Cake

2 ½ cup (375 g) all-purpose flour
1 cup (120 g) regular cocoa powder
2 ¼ (12 g) tsp baking soda
1 ½ (8 g) tsp salt
1 tsp (3 g) baking powder
1 ¼ (250 g) cup sugar
¾ cup (150 g) dark brown sugar, packed
1 cup (225 g) unsalted butter, room temperature
2 ¼ cup (560 ml) buttermilk, room temperature
2 large large eggs, room temperature
1 ½ (8 ml) tsp vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, melted and cooled

Frosting

3 cup (775 g) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
24 oz (680 g) bittersweet chocolate, chopped, melted and cooled
4 tsp (20 ml) vanilla extract
½ (3 g) tsp salt
4 cup (520 g) icing sugar, sifted
⅔ (80 g) cup cocoa powder, sifted

Directions

Cake

1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans.

2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.

3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.

4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.

5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.

Frosting

1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.

2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.

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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

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Rich & Moist Chocolate Sponge Cake Recipe -New foolproof method -Best base for Chocolate Cakes

#richchocolatecake #chocolatecake #chocolatespongebase

This recipe will help you make the most Moist & Rich Chocolate Sponge Cake perfect for any kind of Chocolate Cakes like Chocolate truffle, black forest , chocolate fudge,etc..

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Music courtesy - bensound.com

Homemade Moist Chocolate Cake Recipe | How to make Moist Chocolate Cake?

Homemade Moist Chocolate Cake Recipe | How to make Moist Chocolate Cake?

(Ingredients)
CHOCOLATE FROSTING:
2 cups - Milk
3/4 cup - Sugar
1/2 cup - Cocoa Powder
2 tbsp - All purpose Flour
80 g - Salted Butter

CHOCOLATE SPONGE CAKE:
2 cups - All purpose Flour
2/3 cup - Cocoa Powder
1 1/2 cups - Sugar
1 tsp - Salt
2 tsp - Baking Powder
2 tsp - Baking Soda
1 cup - Milk
1/2 cup - Vegetable Oil
2 tbsp - Vanilla Extract
4 pcs - Eggs
1 cup - Boiling Water
2 tsp - Coffee
1 1/2 tbsp - White Vinegar

(Bake at 175°C for 40 minutes)

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No Copyright Infringement Intended.
(None of this music in this video is mine and belongs 100% to the owner.)

#HomemadeChocolateCakeRecipe #TheBestMoistChocolateCake

World most easiest moist chocolate cake recipe | chocolate cake recipe

#Chocolate #cake #recipe
World most easiest moist chocolate cake recipe | chocolate cake recipe

Indulge in pure decadence with our mouthwatering Moist Chocolate Cake recipe! Dive into layers of rich, velvety chocolate perfection that will captivate your senses and leave you craving for more. Join us on a delectable journey as we unveil the secrets to achieving the perfect balance of moistness and irresistible chocolatey goodness. Get ready to delight your taste buds and impress your loved ones with this heavenly treat. Don't miss out on this ultimate chocolate experience—subscribe and discover the art of baking this moist masterpiece today!

#easycookingwithdas #chocolate

3 ingredients VANILLA CAKE recipe

Moist chocolate cake recipe

only 3 ingredients BISCUITS RECIPE ????

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????Rich chocolate cake recipe

NO OVEN CHOCOLATE CAKE RECIPE

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Healthy cookies recipe.❤️

Chocolate sponge cake recipe????

vanilla cake recipe

___________________________________
Moist chocolate cake recipe:
Ingredients:

1 cup all-purpose flour(120gm)
1 cup granulated sugar(200gm)
1 tsp baking powder(4.8gm)
1/2 tsp baking soda(2gm)
1/3 cup cocoa powder (35gm)
1/2 tsp salt
2 eggs 【(or, 120gm curd)】
2/3 cup hot water(158ml)
1/4 cup vegetable oil(60ml)
1 tsp vanilla extract
Instructions:

Preheat your oven to 350°F (175°C) and grease and flour a 8-inch square or round cake pan.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.

Add the eggs, hot water, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed for about 2 minutes until the batter is smooth and well combined.

Pour the batter into the prepared cake pan and spread it evenly.

Bake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it .

_______________________________________
chocolate frosting recipe.
Ingredients:

1 cup chocolate chips(180g)
1/2 cup milk(122gm)
1/4 cup dark cocoa powder(30gm)
1/4 cup butter(57g)
1/2cup granulated sugar(100g)
2 tablespoons corn starch(15gm)(or plain flour)
1 teaspoon vanilla extract
Instructions:

In a medium-sized saucepan, combine the chocolate chips, milk, dark cocoa powder, unsalted butter, granulated sugar, and corn starch.

Place the saucepan over low heat and stir continuously until the ingredients are melted and well combined. Make sure to stir constantly to prevent burning and ensure smooth consistency.

Continue cooking the mixture on low heat for about 5-7 minutes, stirring continuously. The mixture should thicken and become glossy.

Remove the saucepan from heat and let the mixture cool for a few minutes.

Stir in the vanilla extract and mix well.

Transfer the frosting to a bowl and let it cool completely. You can speed up the cooling process by placing the bowl in the refrigerator for about 2-3 hours.

Once the frosting has cooled and thickened further, it's ready to use. You can spread it over cakes, cupcakes, or any other desserts of your choice.

Enjoy your homemade chocolate frosting!
_______________________________________

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