Devil's Food Cake
If you’re a chocolate cake fan, you have to try this Devil’s Food Cake! It’s moist, fudgy and full of rich chocolate flavor! Sponsored by Challenge Butter. Get the full recipe -
Sheila Bakes One-Bowl Devil’s Food Layer Cake from Stella Parks’s Bravetart
Join me as I try making the One-Bowl Devil’s Food Layer Cake from Stella Parks’s Bravetart
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The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
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If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
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Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
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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!
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Ghirardelli's One Bowl Devil Cake & Mocha Buttercream Frosting | Valentine's Day Dessert
Valentine’s Day is closing in, and we have yet another chocolate recipe this evening. We’re using the recipe from the inside of the Ghirardelli 100% cacao unsweetened chocolate package. This is a fairly simple chocolate cake that is 100% decadent, especially if you top it with their mocha buttercream frosting. You can make this cake from start to finish in an easy afternoon which is perfect for any celebratory plans. Enjoy a slice today!
Ghirardelli’s One Bowl Devil Cake 2 cups, 260g, cake or pastry flour
1½ cups, 360g, white sugar
2 teaspoons baking soda
½ teaspoon kosher salt
½ teaspoon cream of tartar
1 cup, 190g, vegetable shortening
1½ cups, 339g, buttermilk
3 large eggs, 150g
1½ teaspoons, 8ml, vanilla extract
4 ounces, 113g, 100% cacao unsweetened chocolate
Preheat the oven to 350°F, 180°C, gas mark 4. Spray a 9x13 inch (23x33cm) pan with cooking spray and cover with a parchment paper sling. Spray parchment paper. Set aside. Melt the chocolate in a small bowl in a skillet of hot water or carefully in the microwave. Set aside to cool slightly.
Whisk all the dry ingredients together in a large mixing bowl of a stand mixer. Add the shortening and eggs and mix on low until ingredients begin to combine. Add the vanilla extract and half the buttermilk. Mix on medium speed for 2 minutes or until mixture is smooth. Add the chocolate and remaining buttermilk and mix on medium until smooth, scraping sides. Spread batter evenly in prepared pan. Bake for 35-40 minutes or until tester comes out clean inserted in the center. Cool completely in pan. Frost with Mocha Buttercream Frosting; recipe follows.
Ghirardelli’s Mocha Buttercream Frosting ⅔ cup butter, softened 2 cups, 240g, powdered sugar ⅓ cup cold milk 4 ounces, 113g, 100% cacao unsweetened chocolate 2 teaspoons, 10ml, vanilla extract 2 teaspoons instant espresso powder
Melt the chocolate as for the cake. Set aside to cool. Mix butter with a hand mixer on medium until fluffy. Add the powdered sugar, half at a time until mixture is crumbly. Add the milk and vanilla beating on high until completely combined. Mixture will be very loose. Add the chocolate with the mixer running to prevent the chocolate from hardening. Beat on high until light and fluffy. Frost cake in pan and enjoy.
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Moist Chocolate Cake Recipe | How To Make Moist Chocolate Cake
Moist Chocolate Cake Recipe | How To Make Moist Chocolate Cake | Easy Moist Chocolate Cake Recipe
Ingredients:
All purpose flour - 1cup (130g)
Cocoa powder - ½cup (50g)
Sugar - 1cup (200g)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - ½tsp
Egg - 1
Oil - ¼cup (60ml)
Milk - ½cup (120ml)
Vanilla essence - 1tsp
Hot water - ½cup (120ml)
Dark Chocolate - 200g
Heavy cream - 150ml
Pan size : 7×7
#spicyfoodz #moistchocolatecake #chocolatemoistcake #chocolatecake #cake #spicyfoodzcake