This recipe blew my mind. Rich, moist CHOCOLATE CAKE recipe using only cocoa powder!
RECIPE:
SHOP:
If you’re looking for a rich chocolate cake recipe that comes together using only cocoa powder (no melted chocolate), then this recipe is it! This moist chocolate cake is packed with flavour, and is topped with an incredibly delicious chocolate cream cheese frosting. Based off my 5 star rated vanilla cake recipe, this chocolate cake WILL NOT DISAPPOINT!
INGREDIENTS:
Chocolate Cake
- 1¾ cups (210 g) flour - regular all purpose (see note 1 on blog post if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- 2 tsp instant coffee powder
- 1 cup (100 g) cocoa powder - unsweetened
- ½ cup (113 g) unsalted butter - room temperature
- ¾ cup (158 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1 tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature, see note 6 on blog post if using a homemade buttermilk substitute
Chocolate Cream Cheese Frosting
- 1 cup (225 g) unsalted butter - room temperature
- 4½ cups (570 g) icing sugar - also known as confectioners/powdered sugar
- 1½ cups (335 g) cream cheese - cold, firm type
- 1½ tsps vanilla
- ¾ cup (75 g) cocoa powder - unsweetened
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Steel Turntable -
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EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING
This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.
If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.
I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!
I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.
Ingredients
For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream
To top
Chocolate shavings
* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.
For more content and recipes you can find me on Instagram @shivesh17 and check out my website bakewithshivesh.com
Holy Cow Cake ????
Holy Cow Cake ????
#foodie #easy #easyrecipe #yummy #food #budgetrecipes
One Minute Chocolate Frosting Recipe
This One Minute Chocolate Frosting is sweet, chocolatey and decadent! A simple, quick and easy chocolate frosting recipe!
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If you would like to learn how to make easy chocolate frosting then just follow this One Minute Chocolate Frosting Recipe.
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ABOUT
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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ONE MINUTE CHOCOLATE FROSTING RECIPE
Ingredients
2 Tbsp / 30g Butter
1 Cup / 125g Powdered Sugar / Icing Sugar
2 Tbsp / 12g Cocoa Powder
1/2 tsp Salt
1-2 Tbsp Hot Water
Instructions
Bring some water to the boil in kettle or in a small saucepan over high heat. Once it is boiling set aside.
In a medium sized mixing bowl add the butter, powdered sugar, cocoa powder and salt.
Pour over the hot water and use a whisk to combine the ingredients together until whipped and smooth.
Add more water if needed for a thinner consistency.
Notes
Use the Chocolate Frosting immediately as it will start to thicken as it sits.
More hot water can be added to thin out the consistency if it has set.
The recipe can easily be doubled or tripped to make a larger amount.
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CHOCOLATE ESPRESSO LAYER CAKE - Devils Food Cake
CHOCOLATE ESPRESSO LAYER CAKE - Devils Food Cake
This is one of the best Chocolate Layer Cakes I have ever tasted.
Moist Chocolate Cake layered with Espresso and Chocolate light and fluffy buttercream and covered with a delicious dark Chocolate Ganache. I’m in Heaven.
In this Recipe we will learn about Swiss Meringue Butter Cream, how to make a great smooth Chocolate Ganache and how to bake the perfect Moist Devils Food Cake. Not bad in all under 10 minutes.
Ingredients Below
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You will Need
For the 3 Cake Layers
345g / 12 oz Butter
450g / 1 lb Brown Sugar
3 Eggs
360g / 12.5 oz All Purpose Flour
75g / 2.5 oz of Dark Cocoa
2 teaspoons of Baking Soda
3/4 of a teaspoon of Salt
2.25 cups of room temperature Espresso Coffee
Oven Temperature 180C / 350F for 30-40 minutes
For the Swiss Meringue Buttercream
6 Egg Whites
3oog / 10.5 oz Sugar
500g / 17.5 oz of Softened Butter
1/2 an Espresso Shot for the Coffee Frosting
100g / 3.5 oz of Dark Chocolate for the Chocolate Frosting
Temperature reached in the double Boiler 71C / 160F
For the Chocolate Ganache Glaze
250ml / 1 cup of Thick Cream
4 small tablespoons of Honey
135g / 4.5 oz of Dark Chocolate
75g / 2.5 oz of Butter
Pouring Temperature of the Ganache 40C / 104F
Cake trimmings can be kept, placed in the oven to dry out a little then crumbled to use around the outside of the completed cake.
For full written Instructions check out my Website here
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Triple Layer Chocolate Fudge Cake Recipe By Food Fusion (Secrets Revealed)
We just raised the bar even further this time. This super moist triple-layer chocolate fudge cake is truly a crowd-pleasing delight. #HappyCookingToYou #FoodFusion #PakolaFullCreamMilk
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00:00 Triple Layer Chocolate Fudge Cake Recipe
00:17 Prepare Chocolate Fudge cake
01:49 Prepare Chocolate Ganache & frosting
03:05 Assembling
05:00 Aray waah
Recipe in English:
Ingredients:
Prepare Fudge Cake:
-Maida (All-purpose flour) 210g (1 & ½ Cup)
-Cocoa powder 56g (1/2 Cup + 2 tbs)
-Namak (Salt) ¼ tsp
-Baking soda ½ tsp
-Baking powder 1 tsp
-Anday (Eggs) 2 (room temperature)
-Pakola Full Cream Milk 1 Cup
-Cooking oil ½ Cup
-Bareek cheeni (Caster Sugar) 1 & ½ Cup
Prepare Chocolate Ganache & Frosting:
-Whipping cream 350ml
-Pakola Full Cream Milk 3 tbs
-Milk chocolate grated 400g
-Makhan (Butter) unsalted 60g (room temperature)
-Icing sugar ¾ Cup
-Chocolate chips
Directions:
Prepare Fudge Cake:
-Grease 8-inch baking pan with cooking oil & line with butter paper & set aside.
-On a bowl,place a sifter,add all-purpose flour,cocoa powder,salt,baking soda,baking powder & sift dry ingredients together,mix well & set aside.
-In a bowl,add eggs,milk,cooking oil,caster sugar & beat well.
-Now add dry ingredients & beat on low speed until combined then fold with the help of spatula.
-Pour batter in prepared baking pan & bake in preheated oven at 180C for 40 minutes (on lower grill).
-Take out from oven,spray water immediately to keep cake moist.
-Take out cake from pan and keep it on rack & let it cool completely.
Prepare Chocolate Ganache & Frosting:
-In a saucepan,add whipping cream & milk,turn on the flame,mix well & simmer on low flame until its hot (6-8 minutes).
-Remove from heat,add chocolate & mix well until chocolate melts.
-Add butter & mix well until well combined.
-Transfer to a bowl & let it cool completely while mixing at room temperature.
-Reserve 1 & ½ Cup of ganache for later use.
-Cover remaining ganache & refrigerate until chilled.
-Take out from refrigerator and beat well for 3-4 minutes.
-Add icing sugar,beat until soft peaks form & transfer to a piping bag.
-With the help of the layer cake slicer,horizontally cut three layers of cake.
-Place first layer of cake on cake stand,apply prepared chocolate frosting and add chocolate chips.
-Place another layer of cake,apply prepared frosting and add chocolate chips & repeat the same process for top layer of cake and cover the sides of the cake with frosting & refrigerate for 1 hour.
-Pour reserved chocolate ganache warm on the top of the cake,apply grated chocolate on the sides of the cake & refrigerate for 30 minutes.
-Decorate & serve!