3-Ingredient Chocolate Cake Recipe
This 3-ingredient chocolate cake also known as lock down cake has been viral all over the internet in the last few months. I decided to give it a try and I was surprised how easy this cake and how good it is. All you need is some cookies/biscuits, baking powder and milk. The result is soft, fluffy and delicious cake. If you are making this cake with Oreo cookies, the cake will taste like Oreo.
Full Recipe:
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Ingredients:
For the cake:
350g (12.35oz) Oreo cookies oy any other cookies/biscuits (or combination of cookies)
2½ teaspoons Baking powder
1½ cups (360ml) Milk
For dark chocolate ganache:
100g Dark chocolate
1/2 cup (120ml) Heavy cream
For milk chocolate ganache:
150g Milk chocolate
1/2 cup (120ml) Heavy cream
Directions:
1. Preheat oven to 340F (170C). Grease 7-inch (18cm) round cake pan with butter, line the bottom with parchment paper. Grease the parchment as well. Set aside.
2. In a food processor or a Ziploc bag, crush the cookies into fine crumbs.
3. Transfer to a large bowl, add baking powder, milk and mix until combined.
4. Pour into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
5. Release from the pan, let cool and frost the cake. Decorate if desired.
Notes:
• You can use Oreo cookies, chocolate cookies, vanilla cookies or any other regular cookies.
• Chocolate ganache is optional; you can skip it or use your favourite frosting.
•It is important to crush the cookies into fine crumbs, is you crushing by hand, make sure they are not big lumps.
Recipe inspired by Emma's goodies:
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How To Make The Ultimate Chocolate Cake
Reserve the One Top:
Get the recipe:
THE ULTIMATE CHOCOLATE CAKE
Servings: 12
INGREDIENTS
CAKE
1½ cups flour
1 cup Dutch processed cocoa powder
1 teaspoon salt
1½ teaspoons baking soda
½ teaspoon baking powder
1½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter, softened
1½ cups sugar
3 eggs
½ cup mayonnaise
4 ounces dark chocolate, chopped
BUTTERCREAM
1½ cups butter, softened
1 tablespoon vanilla extract
½ cup Dutch processed cocoa powder
5 cups powdered sugar
Fresh fruit, to decorate
PREPARATION
1. Preheat oven to 325˚F (160˚C).
2. Grease and line three 8-inch cake tins with parchment paper.
3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
7. Add the mayonnaise and beat until the mixture is smooth and creamy.
8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
10. Distribute the batter evenly between the 3 prepared cake tins.
11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
14. While your cakes are cooling, prepare the buttercream.
15. In a large bowl, beat together the butter and vanilla.
16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
17. Decorate to your liking.
18. Enjoy!
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Easy Swedish Chocolate Mud Cake - Kladdkaka
For a more detailed recipe -
I thought it was about time for a new recipe for Swedish Kladdkaka, aka Sticky chocolate cake or mud cake. I made a recipe in 2014 that is still a favorite ( so really there is no need for improvement, but I thought I'd add a super simple on to my repertoire. This one requires only butter, eggs, sugar, flour, cocoa powder and salt. Ingredients that most people who love to bake most likely have at home. You don't NEED fresh berries and whipped cream for serving, but I definitely encourage it. Prep time is about 15 minutes and then only 15-18 minutes bake time (yes, that is correct!). And then time to cool of course!
I'm using salted butter for this recipe but you can use unsalted too and just add a couple of pinches extra of salt.
If you don't have a 18 cm springform pan you can still bake it, of course! Make sure to adjust the baking time accordingly, for a bigger springform pan I would bake it around 10-14 minutes.
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The backgrounds are from Backdropshop (
Ceramics are by Würtz and Dirk Aleksic
Tiny salt bowl by Facture Goods (
Wooden spatula by Grain & Knot (
-GEAR & MUSIC-
Camera: Canon EOS 5D Mark IV
Lenses: Canon 24-70mm 2.8 and Canon 100mm 2.8 macro
Edited in Premiere Pro
Music: Ever so Blue - Remembering, from Epidemic sound
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linda @ callmecupcake.se
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How To Make a Moist Chocolate Cake Everytime (Essential Recipe)
Having a go-to recipe for a chocolate cake is like your favorite white t-shirt, or little black dress. This essential recipe will give you super moist chocolate cake, everytime.
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Ingredients:
CHOCOLATE CAKE
2 cups all-purpose flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1 tsp coffee powder
1 cup milk
1/2 cup canola oil
2 pcs eggs
1 tsp vanilla extract
1 cup hot water (from boiling)
CHOCOLATE GANACHE
1/2 kg semi-sweet chocolate
2 tbsp unsalted butter
1 (250 mL) pack cream
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#recipe #chocolate #cake
Dangerously good CHOCOLATE MUG CAKE! Microwave recipe and no eggs
RECIPE:
This chocolate mug cake is rich, fudgy and literally just the best little treat EVER! Taking only 1 minute to cook in the microwave, and bursting with flavour, this will be your new go to cake.
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