How To make Velvet Devil's Food Layer Cake w/Coffee Part 1

Devil's Food Cake - Part 1 -Delicious Chocolate Cake Recipe Tutorial

OMG this chocolate cake tastes amazing. It's really light and moist - perfect for a birthday cake or a 'just because' cake. I would not recommend this for a stacked cake, it's not sturdy and would collapse under the weight of several tiers!

It tastes so good! This Devil's food cake is adapted from Nigella (love her!) I have changed a few things but if you want to check out her recipe it's here -

I have made a frosting (icing) which is gooey, soft and delicious. It has a fudgey taste and texture which doesn't harden and is just so decadent - once you try this recipe, you'll wonder how you ever made any other chocolate frosting to cover your cakes!

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You will need:
50 grams cocoa powder
100 grams demerara sugar
250 millilitres boiling water
125 grams butter - room temp
150 grams white sugar
225 grams self raising flour
2 teaspoons vanilla extract (optional - alternatives, coffee/almond extract)
2 eggs

The Ultimate Chocolate Cake with Erin McDowell

Baker extraordinaire Erin McDowell makes the ultimate chocolate cake, featuring dreamy Devil's Food cake, a creamy chocolate custard filling, and a whipped ganache frosting. GET THE RECIPE ►►

For even more chocolate cake (that's cut into btw) check out Rick Martinez's One-Bowl Chocolate Birthday Cake:

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KitchenAid Artisan Series Tilt Head Stand Mixer, 5QT:
GIR Silicone Spatulas:
Food52 x Dansk Kobenstyle Butter Warmer:
Five Two Wooden Spoons:

INGREDIENTS
For the Devil's Food Cake:
1 ½ cups unsweetened cocoa powder
1 cup boiling water
1 ¼ cups whole milk
9 ounces unsalted butter
3 cups granulated sugar
5 large eggs
1 tablespoon vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon fine sea salt

For the chocolate custard filling:
2 ½ cups whole milk
½ cup heavy cream
4 ounces unsweetened chocolate
4 ounces bittersweet chocolate
1 cup granulated sugar
1/3 cup cornstarch
Large pinch fine sea salt
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract

For the whipped ganache:
12 ounces bittersweet chocolate
1 ¼ cup heavy cream
1 recipe Basic Chocolate Glaze (
chocolate sprinkles, as needed for finishing

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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

The BEST Chocolate Cake I’ve ever had (& It's So EASY To Make!)

Today, I am sharing how to make by far, the BEST classic-style chocolate cake I’ve ever had! And the best part is it is so easy to make. It is fluffy, not too dense, so rich, and incredibly moist. The chocolate dream came true in this cake… Use this recipe for any cakes and desserts you like for your special occasions!

If you liked this video, please subscribe & share it with your baking friends!
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???? The Ingredients:
Dried Ingredients
• Granulated sugar: 400g | 14.1oz (2 US cups)
• All-purpose flour: 215g | 7.6oz (1 2/3 US cups)
• Cocoa powder: 100g | 3.5oz (2/3 + 1/6 US cups)
• Baking soda: 2 tsp
• Baking powder: 1 tsp
• Salt: 1/2 tsp
Wet Ingredients
• Whole milk: 300g | 10.5oz (1 & 1/4 US cup)
• White Vinegar: 1 Tbsp + 1 tsp (20g)
• Egg: 2 (100g | 3.5oz)
• Oil: 125g | 4.4oz (1/2 US cup + 1 Tbsp)
• Vanilla extract: 1 tsp
• Unsalted butter: 56g | 2oz (1/2 US stick)
• Hot water: 300g | 10.5oz (1 & 1/4 US cup)

???? Bake at 350F/176C until the center bounces back gently or a toothpick comes off clean:
3 8” pans: for about 30 minutes
Regular cupcakes: 16-18 minutes

*Adjust the time and temperature depending on the oven and the size & thickness of your cake.
* The cake is fragile while it’s still hot. I advise you not to flip the pan vigorously while it’s still hot.

Watch this video to see how to make Chocolate buttercream:
How To Make Amazing Chocolate Buttercream from Any Plain Buttercream!


???? Get the printable recipe from my blog!:


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8” pans

Cupcake pan

Cocoa powder I used today

Stand mixer


????????‍???? Other chocolate cake recipes:
Chocolate Banana Cake:

Opera Cake:

Black Forest Cake:


????????‍???? Check out my vanilla cake recipes as well:
Chiffon Cake

Genoise Sponge Cake:

Roll Cake:


????????‍???? Other chocolate recipes:
Chocolate Mousse:

Chocolate Mirror Glaze:


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Easy chocolate cakes for two!

The Ultimate Chocolate Cake Recipe

A decadent and moist Chocolate Cake recipe with whipped, chocolatey & silky smooth chocolate frosting. Both, the cake and the frosting are so easy to make. It makes for a stunning birthday cake.
­⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

✅INGREDIENTS FOR CHOCOLATE CAKE:
►3 cups all-purpose flour
►1/2 cup unsweetened cocoa powder
►2 cups granulated sugar
►2 tsp baking soda
►1 tsp salt
►2 cups warm coffee (not hot)
►2 Tbsp white vinegar
►1 Tbsp vanilla extract
►2/3 cup light olive oil (not extra virgin)

✅INGREDIENTS FOR CHOCOLATE FROSTING:
►12 oz cream cheese, room temperature
►1 cup (16 Tbsp) unsalted butter, room temperature
►5 cups powdered sugar
►1 cup unsweetened cocoa powder
►1/2 tsp salt
►2 tsp vanilla extract

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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.

Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.

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.

-----------
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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