Simple Moist Chocolate Cake Recipe | Basic recipe for beginners
This recipe is an easy chocolate cake recipe which is moist and dense. this is a quick recipe even beginners can do easily.
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????For Recipe without Buttermilk :
Simple Moist Chocolate Cake Recipe
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Flour :- All purposes flour/ plain flour/ Maida
2 cups flour
2 cups sugar
1/4 cup cocoa powder
1 tsp baking powder
1 tsp of salt
2 tsp baking soda
1 cup butter milk
1 cup hot water
1/4 cup melted butter
1 tbsp vanilla essence
3 eggs
Bake in a preheated oven @ 200 C for about 45 minutes or until a skewer inserted in the middle comes out clear.
Make sure not to over mix the batter.. Some lumps in the batter is absolutely ok..
To make buttermilk add 1 tbsp vinegar or lemon juice to 1 cup milk and let it stand for 10 minutes..
Basic Chocolate Cake Recipe | Chocolate Sponge Cake Recipe Without Oven | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Basic Chocolate Cake Recipe | Chocolate Sponge Cake Recipe Without Oven | Yummy
INGREDIENTS:
3 EGGS
SUGAR - 2/3 CUP
OIL - 1/3 CUP
FLOUR - 2/3 CUP
COCO POWDER - 1/4 CUP
BAKING POWDER - 1 TSP
BAKING SODA - 1/2 TSP
VANILLA ESSENCE - 1 TSP
MILK - 2 TBSP
NOTE: 1 CUP = 250 ML
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Learn to bake a classic devil's food cake with Anna. Click on 'SHOW MORE' below for recipe ingredients and baking instructions.
Makes a 2-layer, 8-inch cake.
Devil's Food Cake ingredients:
1 ½ cup (195 g) cake and pastry flour
1 ⅓ cup (295 g) superfine (quick dissolve) sugar
½ cup (60 g) Dutch process cocoa powder
¾ tsp (4 g) baking soda
¼ tsp (2 g) salt
½ cup (115 g) cool, unsalted butter, cut into pieces
½ cup (125 ml) hot, strong brewed coffee
½ cup (125 ml) milk
1 tsp (5 ml) vanilla extract
2 large large eggs, room temperature
Ingredients for the Fudge Frosting:
12 oz (340 g) semisweet chocolate, chopped
1 ¾ (425 ml) cup whipping cream
½ cup (125 ml) sour cream
½ (3 ml) tsp vanilla extract
1 pinch salt
Baking Directions for the Cake:
1. For the cake, preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth. Break the eggs into a small dish and stir them with a fork and then add them to the batter, again blending on medium speed just until smooth (the batter will be very fluid). Divide the batter evenly between the prepared pans and tap them on the counter to eliminate any bubbles.
4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then tip out onto a cooling rack to cool completely to room temperature. The cakes can be baked a day ahead, wrapped and stored at room temperature before frosting.
Directions for the Fudge Frosting
1. For the frosting, place the chocolate and cream in a metal bowl and place it over a pot of barely simmering water. Stir the chocolate and cream occasionally and gently until all the chocolate has melted and the mixture is smooth. Remove the bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture cool completely to room temperature, stir occasionally (you can chill the mixture for just a few minutes to start it setting, then let it continue to cool naturally at room temperature). Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency (do not whip vigorously or with electric beaters).
2. Place the first cake layers on your serving plate and, if needed, trim the cake to level it. Spread a generous layer of the frosting over the top of the cake. Trim the second cake, if needed and place this on top of the first cake layer. Spread frosting over the top and then the sides of the cake, using swirling motion with your spatula to create a nice design. Chill the cake for at least 2 hours, or until ready to serve.
3. The cake will keep, refrigerated, for up to 3 days.
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The Best Chocolate Cake Recipe
Calling all chocolate lovers! I present to you the best chocolate cake recipe. Perfectly moist and soft, with a velvety, decadent chocolate buttercream frosting, this is the stuff chocolate dreams are made of! This easy cake is pure chocolate flavor and basically foolproof. This might be the best birthday cake ever if you're looking for a soft, decadent, fudgy chocolate dream.
RECIPE:
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5 Minute CHOCOLATE CAKE ! NO Oven - NO Pan - Easy Chocolate Cake Recipe
5 minute Chocolate Cake Recipe - Chocolate Cake Without Oven
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Easy 5 minute Chocolate Cake ( 9 or 10 inch cake ) :
- 220 gr All Purpose Flour ( 1 1/2 cups )
- 85 gr Unsweetened Cocoa Powder ( 2/3 cup)
- 150 gr Sugar ( 3/4 cup)
- 3 tsp Baking Powder
- 130 gr Oil (1/2 cup + 1 tbsp) NOTE: ( I used Oil in this video, but if you can I do recommened using melted butter )
- 550 gr Warm Milk ( or Water ) (1 3/4 + 2 tbsp )
*PLEASE READ* : Remember cooking time will vary depending on your microwave and size/material of your bowl/container. For a 9 or 10 inch container check the cake after 5 min, if the cake isn't ready leave it a bit longer making sure to keep an eye on it. If you're using a smaller container ( 7 - 8 inch) cut the recipe in half and check the cake after 3 min. Use a microwave safe bowl. DO NOT refrigerate this cake!
Easy Chocolate Frosting:
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
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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