2 1/3 c Sugar 1 2/3 c Cocoa 2 1/4 c Water 2/3 c Veg. oil 3 lg Eggs 2 tb Sour cream 2 ts Vanilla 2 1/3 c Flour 3 tb Cornstarch 2 1/2 ts Soda 1/2 ts Salt
glaze:
1/2 c Heavy cream 8 oz Semisweet chocolate; chopped Preheat oven to 325. Grease 2 9" round cake pans. Sift sugar and cocoa together in large bowl. Whisk in water, then oil, eggs, sour cream and vainlla. Whisk in dry ingredients until smooth. Pour into pans and bake 40-45 min. until firm in center. Cool in pans on racks 10 min. Invert and remove pans; cool completely. GLAZE: Heat cream to boiling. Remove from heat and add chocolate and stir until smooth. Pour evenly over cakes. (Can be made ahead. Wrap and freeze up to one month.) -----
How To make Belgian Chocolate Snack Cake's Videos
The Best Chocolate Cake! Recipe tutorial #Shorts
How to make the Bes Chocolate Cake!
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Belgian Chocolate Rice Cakes
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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.
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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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Study break snack ???????? | Delici Belgian Chocolate Mousse Cups from Costco | Sweet tooth ????
My favorite part is the bottom. There's a cake like crust that's so good!