CHOCOLATE LOVERS DREAM/OLD SCHOOL TRIPLE LAYER DOUBLE CHOCOLATE CAKE/FRIDAY NIGHT CAKE OF THE WEEK
OLD SCHOOL TRIPLE LAYER DOUBLE CHOCOLATE CAKE
This is a chocolate lovers dream cake
Its actually very easy and most of all ,very moist and decadent
RECIPE:
2 ½ cup all-purpose flour or cake flour
1 cup dark cocoa powder
2 ¼ tsp baking soda
1 ½ tsp salt
1 tsp baking powder
1 ¼ cup sugar
¾ cup dark brown sugar, packed
1 cup unsalted butter, room temperature
2 ¼ cup buttermilk, room temperature
2 large large eggs, room temperature
1 ½ tsp vanilla extract
6 oz bittersweet or semi sweet chocolate, chopped, melted and cooled
Frosting
3 cup unsalted butter, room temperature
1 cup cream cheese, room temperature
24 oz bittersweet or semi sweet chocolate, chopped, melted and cooled
4 tsp vanilla extract
½ tsp salt
4 cup powdered sugar
⅔ cup cocoa powder
Directions
1. Preheat oven to 350F (175 C). Grease or butter and flour 3ea 9 in cake pans
2. Place flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment) mix together until mixed incorporated . Add sugars and butter and blend until a crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.
Frosting
1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.
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Chocolate Mousse Cake | No-Bake Chocolate Mousse Cake Recipe – without Gelatine & Eggless
Chocolate mousse cake | Easy chocolate mousse cake | chocolate mousse cake recipe | Mousse cake recipe | Chocolate cake recipe | No-Bake Chocolate Mousse Cake Recipe
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This is the Most Incredible & uniquely smooth texture Chocolate Mousse cake, it is No bake without Gelatine & Eggless. This is the perfect Chocolate Mousse Cake recipe. Soft and moist chocolate cake layer topped with super creamy chocolate mousse. Its chocolate produced a unique smooth texture & so deliciously satisfying, you will enjoy every bites of it.
Spice Bites Blog – 191
Chocolate Mousse Cake ingredients :
for cake:
flour (maida) 3/4 cup
cocoa powder 2 tbsp
baking powder 1/2 tsp
baking soda 1/4 tsp
sugar 1/4 cup
vanilla extract 1/2 tsp
cooking oil 1/4 cup
water 1/2 cup
For cream part :
whipping cream 1 cup
powdered sugar 1/4 cup
cocoa powder 2 tbsp
for Chocolate Ganache :
whipping cream 1/2 cup
dark chocolate 1/2 cup
for decoration :
grated dark chocolate
** Cake Ring 4.5 inch**
for oven : preheated oven 180c & bake for 8 to 10 minutes
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Rich and moist chocolate cake | chocolate cake recipe
Rich and moist chocolate cake | chocolate cake recipe | chocolate frosting recipe | moist chocolate cake
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NO OVEN CHOCOLATE CAKE RECIPE
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Only 2 ingredients CHOCOLATE CAKE
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Ingredients:-
for the cake:(pan size 8/8)
~~~~~~~~
1 cup all-purpose flour (120gm)
1 cup granulated sugar (200gm)
1/4 cup unsweetened cocoa powder (25gm)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg (or 50gm curd or yogurt)
1/2 cup oil (108gm)
1/2 cup milk(120gm)+1tbsp vinegar.
1/2 cup hot water(118gm) +1tbsp coffee .
Bake in preheated oven at 180℃ for 30 minutes.
~~~~~~~~~~~~××××~~~~~~~~
for the frosting:
~~~~~~~~~~
5 tablespoons butter(75gm)
1/4 cup unsweetened cocoa powder(25gm)
1.1/2 cup powdered sugar(150gm)
3 tablespoons milk(45gm)
~~~~~~~~~~××××××~~~~~~~~~~
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AMAZING Chocolate Cake with American Chocolate Buttercream Frosting Recipe/ Mother's Day
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This is the most amazing Chocolate Cake! My secret ingredient makes this cake so super moist! I chose to frost this Cake with American Chocolate Buttercream Frosting but it certainly tastes great with any kind of Frosting!
This is how to make Chocolate Cake with American Chocolate Buttercream Frosting:
Super Moist Chocolate Cake with American Chocolate Buttercream Frosting
Ingredients:
300 g All-Purpose Flour/ 2 cups
80 g Unsweetened Cocoa Powder, sifted/ 2/3 cup
Baking Soda/ 1 1/4 tsp
Baking Powder/ 1/2 tsp
1/2 tsp Salt
400 g Sugar/ 1 3/4 cups
4 Eggs
1 tsp Vanilla Extract
250 g Mayonnaise/ 1 cup
340 ml Cold Water/ 1 1/3 cups
Chocolate Buttercream Frosting:
350 g Butter, softened/ 1 1/2 cups
500 g Confectioner's Sugar, sifted/ 4 cups
80 g Unsweetened Cocoa Powder, sifted/ 3/4cup
1 tsp Vanilla Extract
4 Tbsp Milk
Directions:
1. Preheat oven to 175 °C/350°F. Grease three round baking pans (20 cm/8 inch) and line the bottom with parchment paper.
2. In a medium mixing bowl, add the flour, cocoa powder, baking soda,baking powder and salt. Give this a quick mix and set aside.
3. In a large mixing bowl, add the sugar, eggs and vanilla extract. Beat this until light and fluffy.
4. Add in the mayonnaise, beating on low speed just until well combined.
5. Add the flour mixture alternating with the water into the mixture. Mix everything until fully incorporated.
6. Pour the mixture into the prepared baking pans and bake for 30 - 35 minutes or until a toothpick inserted in the center comes out clean.
For the Buttercream:
1. Add the butter to a mixing bowl or the bowl of a stand mixer and beat for 5 minutes until light, pale and doubled in volume.
2. Gradually, add in the sifted confectioner's sugar and cocoa powder. Beat this until well combined.
3. Once all of the sugar has been incorporated add the vanilla and milk and beat until you have reached your desired consistency.
4. Frost your cooled cakes.
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