Chocolate Fudge Frosting TWO Ways! To popular delicious very easy recipes! Chocolate Cake Frosting
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INGREDIENTS:
RECIPE No. 1 - Makes 3 Cups
260g Dark Chocolate
130g Unsalted Butter
100g Powdered Sugar
2 Teaspoons Vanilla
1/2 Teaspoon Instant Coffee Granules (Optional)
Pinch Salt
200ml Whipping/Heavy Cream
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RECIPE No. 2 - makes 1 and 1/2 Cups
250g Dark Chocolate (OR Milk Chocolate)
200g Cream - any cream
50g Confectioner's Sugar
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Moist and Fudgy Chocolate Cake Recipe (Matilda Chocolate Cake) Step-by-step tutorial
Drawing inspiration from the iconic Matilda cake, this moist chocolate cake recipe is so fudgy, so chocolatey, and so incredibly rich. It makes one large cake with tons of glossy chocolate fudge frosting! With that said, this will definitely be your new go-to chocolate cake recipe.
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How to Make Moist Chocolate Cake with Super rich chocolate Icing| | Best Chocolate Cake| Bake N Roll
Hi welcome to my channel Bake N Roll
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DYI buttermilk:
warm milk 1 1/2 cup ( i used fullcream milk)
white vinegar 1 1/2 tbsp ( you can use lemon juice instead 1 tbsp).
Mix all vinegar and milk and let it set for 5 to 10 minutes.
Cake Batter: ◇Moist chocolate cake/buttermilk chocolate cake
all purpose flour 390 grams (3 cups)
sugar 600 grams (3 cups)
make sure there are no lumps, cocoa powder 104 grams (1 1/3 cup) dutch process
baking soda 2 1/2 tsp
baking powder 2 tsp
salt 1 1/2 tsp
egg 3 large (60 grams each with shell)
vanilla 2 tsp
oil 2/3 cup
buttermilk 1 1/2 cup
hot water 1 1/2 cup (mix with coffee powder 1 tbsp)
Chocolate frosting:
powder sugar 800 grams ( 6 1/2 cup)
cocoa powder 160 grams ( 1 3/4 cup) dutche process
butter 300 grams (1 1/4 cup + 2 tbsp)
boiling water 200ml
dark chocolate 120 grams ( melted)
salt 1 tsp
Baking time: 55 mimutes to 1 hour
Oven temperature: 160°c
Gemma's Classic Chocolate Cake with Homemade Sprinkles & Fudge Frosting
This Classic Chocolate Cake with Fudge Frosting is a wonderful go-to chocolate cake, and one of my favorites for years. Print & share the RECIPE:
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PLUS, learn the secret to making my Homemade Sprinkles:
Hi Bold Bakers! Learn how to make this simple and decadent Chocolate Cake with Chocolate Fudge Frosting, which I think might be your new favorite. Plus, discover the secret behind my Homemade Sprinkles. So let's get baking!
Watch more Bigger Bolder Baking episodes:
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FULL RECIPES ALSO LISTED BELOW
Best-Ever Chocolate Cake
(Adapted from Ina Garten)
INGREDIENTS
1 3/4 cups (250g/9oz) all-purpose flour
2 cups (400g/14oz) sugar
3/4 cup (2oz/50g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup (225g/8floz) buttermilk*
1/2 cup (115G/4oz ) vegetable oil, or any flavorless oil
2 large eggs
1 teaspoon pure vanilla extract
1 cup (225g/8floz) freshly brewed hot coffee
Chocolate Fudge Frosting Recipe
1 cup (225g/8oz) butter, at room temperature
6 cups (1lb 8oz/675g ) powdered sugar, SIFTED
1 1/3 cup (115g/4oz) cocoa
1 tablespoon vanilla extract
2/3 cup (51/2floz/165g) whole milk
METHOD
1. Preheat the oven to 350oF (180oC). Butter and line 3 8-inch x 2-inch round cake pans. You can use 2 time, I just wanted 3 layers in mine.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
3. In another bowl, combine the buttermilk, oil, eggs, vanilla and coffee
4. Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up.
5. Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a cake tester comes out clean.
6. Note: this cake cooks fast so check if after 25 minutes. You don’t want to overcook it.
7. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Buttermilk Substitute: You can make a replacement for buttermilk by mixing 1 cup of milk with 2 tablespoons of lemon juice. Let it sit for 30 minutes at room temperature, then use.
To make the Fudge Frosting:
1. In the bowl of an electric mixer, beat room temperature butter until lightly fluffy. Add the sifted powdered sugar 1 spoon at a time and mix well. It will get light in color and bigger
2. Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work.
3. Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.
4. If the frosting is too thick, slowly add more milk or half and half, one tablespoon at a time, until it reaches the desired consistency.
5. You can use the frosting immediately, or store it in the refrigerator for 3 days, or freeze if for up to 3 months. Allow frosting to come to room temperature before using.
To Decorate:
1. Place 1 layer, flat side up, on a flat plate or cake pedestal.
2. Create a crumb layer :With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
3. Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean)
4. Take the cake from the fridge and put on another, final layer of frosting. Try and get it as smooth as you can.
5. To finish the top of your cake, take a spoon that has been dipped in hot water and dried. Work from the outside in and create a swirl until you get to the center.
6. Finish your cake off with your homemade sprinkles.
7. Store at room temperature or in the fridge for up to 4 days. If storing in the fridge make sure it reaches room temperature before eating.
The Best Chocolate Cake! Recipe tutorial #Shorts
How to make the Bes Chocolate Cake!
Eloise here! I make simple recipe tutorials across my social media
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Check out this chocolate cake recipe! It's so simple to make!
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