Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
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Coca-Cola Cake - Old-Fashioned Chocolate Cake | Real Southern Recipe #SouthernRecipes #dessertrecipe
Coca-Cola Cake is a genuine southern classic. It's a delicious chocolate cake with chocolate cooked frosting that has just a hint of Coca-Cola flavor.
Coca-Cola Cake ingredients
* 2 cups flour
* 2 cups sugar
* 1 tsp. baking soda
* 1 cup Coca-Cola
* 1 cup butter
* 2 Tbsp. cocoa powder
* 1 1/2 cups marshmallows
* 1/2 cup buttermilk
* 2 eggs
* 1 tsp vanilla
Coca-Cola icing
* 1/2 cup butter
* 1/4 cup Coca-Cola
* 3 Tbsp. cocoa powder
* 3 cups sifted, powdered sugar
* 1 tsp vanilla
Old fashioned chocolate fudge
OLD FASHIONED CHOCOLATE FUDGE
INGREDIENTS
2 cups sugar
3 Tablespoons cocoa powder
1/2 cup milk
50g butter
1 teaspoon vanilla extract
Combine the sugar, cocoa powder, milk and butter in a large, heavy saucepan over medium heat. Mix well. Cook, stirring constantly, until sugar had dissolved. (about 10 minutes) Let it boil without stirring until it reaches soft ball stage. (about 2-3 minutes)
Soft ball stage - drop a small amount in cold water to test - it should form a soft ball when removed from the water.
Remove from the heat and let stand for 10 minutes.
Stir with a wooden spoon until fudge begins to thicken.
Pour into the tin and cut when cold.
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The Ultimate Chocolate Cake Recipe
This is my go to Ultimate Chocolate Cake Recipe! It makes the softest, fudgiest and most decadent cake covered with Chocolate Cream Cheese Frosting, you’ll definitely be wanting another slice of this one! SUBSCRIBE for new videos every Sunday
If you would like to learn how to make Chocolate Cake then just follow this Chocolate Cake Recipe.
Get the full recipe for Chocolate Cake
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Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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CHOCOLATE CAKE RECIPE
Ingredients
3 cups / 375g all purpose flour
1 cup / 100g cocoa powder
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 1/2 cups / 300g white sugar
3 large eggs
1 1/2 cups / 375ml whole milk
1 Tbsp vinegar
3/4 cup / 190ml vegetable oil
1 Tbsp vanilla essence
1 1/2 cups / 375ml strong hot coffee
1 stick / 1/2 cup / 113g butter
8oz / 225g cream cheese
3 cups / 375g powdered sugar
1/2 cup / 50g cocoa powder
1-2 Tbsp whole milk
1 tsp vanilla essence
Instructions
In a large mixing bowl add the dry ingredients, the flour, cocoa powder, baking powder, baking soda and salt. Give the ingredients a good whisk together until combined. Set the bowl to the side.
In jug add the milk and vinegar. Give it a quick mix and set to the side for about 5 minutes. You can substitute with buttermilk here if you have it on hand but the milk mixture has a thinner consistency and works better for this recipe.
In a medium sized mixing bowl combine the sugar, eggs, milk mixture and oil. Use a whisk to combine the ingredients together.
Prepare your 1 1/2 Cups of hot coffee. You can use instant, espresso or whatever type you have on hand. Just make sure it’s strong and hot.
Pour the hot coffee into the bowl with the dry ingredients and follow with the wet ingredients. Use a whisk to combine the ingredients together. You should end up with a very thin batter, just make sure all of the flour has been incorporated from the bottom of the bowl.
Pour the chocolate cake batter into two or three lined and greased 8″ or 20cm cake pans. Place the cakes into a 180C / 350F oven for about 30 minutes for three cakes or 40 minutes for two cakes. Test the cakes with a cake tester before removing from the oven.
Cool in the pans for 15 minutes before transferring the cakes to a wire rack to cool completely.
To make the chocolate cream cheese frosting in the bowl of your stand mixer or a large bowl if you are using a hand mixer add in the room temperature butter. Beat on medium speed for about 2-3 minutes or until the butter is light and fluffy and almost doubled in volume.
Add the cream cheese and mix again for a further minute until incorporated with the butter.
Measure out the powdered sugar and cocoa powder and add to the bowl. Turn the mixer on to a low speed to incorporate the ingredients together. It will look very clumpy at first but it will start to come together.
With the machine running slowly pour in 1- 2 tablespoons of milk. The milk is to thin out the consistency of the frosting so only add a small amount at a time as you may not need all of it.
Scrape down the sides of the bowl to make sure everything is evenly combined and add the vanilla essence. Beat the chocolate cream cheese frosting for another minute or two until it is light and fluffy.
To assemble your chocolate cake start with one of the cake layers. You can use a serrated knife to level it but these do bake pretty evenly so it’s not a necessity.
Place about 3/4 of a cup of the chocolate cream cheese frosting on to the cake and use an offset spatula to spread it evenly. Top with another cake layer and repeat the process.
When it comes to doing the final cake layer turn it upside down to the bottom is facing up, this helps to get a more even looking cake. Spread the top and sides with the frosting, theres no need to do a crumb coat here until you really want it to look perfect.
Place the decorated cake into the fridge for at least 30 minutes to set before slicing and serving.
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MOIST CHOCOLATE CUPCAKE Recipe
✔️Moist Chocolate Cupcake
1 whole egg [large, 60 grams]
1 cup granulated sugar [200 grams]
1/2 cup fresh milk [120 ml]
1/2 cup oil (any cooking oil) [120 ml]
1 tbsp white vinegar [15 ml]
1 cup all purpose flour [135 grams]
1/3 cup unsweetened cocoa powder [35 grams]
1 tsp baking soda [5 grams]
1/2 tsp salt [3 grams]
Yield: 12 to 14 pcs cupcakes (3 oz.)
Cupcake liner size: 2 diameter x 1.25 height
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How to Make Hard Chocolate Icing - My Mammaw Ray's Recipe
How to Make Hard Chocolate Icing - My Mammaw Ray's Recipe
This is a Easy to Follow Video on How to Make Hard Chocolate Icing - My Mammaw Ray's Recipe
#southerncooking #audreyssoutherncooking #ChocolateIcing #Hardchocolateicing #MammawRay #oxfordms #olemiss
Ingredients You Will Need:
2 1/4 cups Self Rising flour (spoon & leveled)
1/2 Cup (1 stick) of unsalted butter, softened to room temperature
1 1/3 cup granulated sugar
2 large eggs, at room temperature
1 cup of milk
1 teaspoon pure vanilla extract
Chocolate Icing
3 cup white granulated sugar
4 Tablespoons or (1/2 stick) of unsalted butter, softened to room temperature
1/4 cup of Milk
4 Tablespoons of Hershey's
How to Make:
1. Preheat the oven to 350 F. Prepare 2 round cake pans, spray with Pam
2. Make the cake:
a. Combine sugar and flour in the bowl of a stand mixer fitted with the paddle attachment. Mix until mixed.
b. With the mixer on the lowest speed, add the butter and blend until the mixture forms a grainy consistency. Don't Forget to scrape down the bowl and paddle with a rubber spatula.
c. Add vanilla extract and, with the mixer on low, slowly pour in the milk. Stop and scrape, and mix for another minute.
d. Add the first egg, and mix on medium-low until mixed; add the second egg and do the same. Mix until fluffy, about 30 seconds, then scrape down the bowl.
e. Pour the batter into the prepared pans and give each one a couple of solid taps on the countertop to release any air bubbles. Place pans in the oven.
3. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a crumb or two attached.
4. Remove the cake from the oven and place on a wire rack. Allow cake to cool in the pan on the wire rack for about 10 minutes, then carefully remove the slightly warm cake from the pan. Let it continue cooling on a wire rack or on a serving plate/platter. You can add the icing while the cake is still warm or wait for it to cool.
Make the Icing:
a. Add Sugar, Butter and Milk together in a thick bottom pan and heat until it gets mixed well together. Add the Cocoa 2 Tablespoons at a time until mixed.
b. Bring to a boil and cook for 2 minutes. Let cool and starts to thicken. Don't wait to long or it will get hard on you!
c. Poke holes in your cake, pour over each layer, let the chocolate harden and Enjoy!
6. Cover and store leftover cake for up to 4 days at room temperature or up to 1 week in the refrigerator.
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