Black Magic Chocolate Cake Recipe !
Black Magic Chocolate Cake Recipe!
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Simply the best ultra dark chocolate cake you will ever taste.
It's super easy, and just out of this world delicious. I wanted to create something over-the-top, and this is what this cake is all about.
Ultra dark cake, filled with my whipped dark chocolate ganache frosting, and then glazed with my dark chocolate ganache.
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That filling you see is what I call my faux chocolate mousse. It's my whipped chocolate ganache, that tastes like chocolate mousse, because that is what it is.
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CLICKABLE LINK to recipe preview at the end of this video:
★►Easy Chocolate Mud Cake Recipe:
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Whipped Dark Chocolate Ganache Recipe
(my faux chocolate mousse recipe ) (egg free )
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★► Simply THE BEST Chocolate Ganache Recipe !
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★►Dark Chocolate Ganache Recipe:
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★► My ATECO cake decorating turntable unboxing and review:
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#recipe #chocolate #cake
Biscuit Cake Recipe | Biscuit Cake Kaise Banaye | Biscuit Cake Recipe without Oven
Biscuit Cake Recipe | Biscuit Cake Kaise Banaye | Biscuit Cake Recipe without Oven
#cake #cakerecipe #merychristmas
My Food Khazana
➤ About this video :- Biscuit Cake Recipe
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Black Magic Cake
Nadia Giordana shows us how to make her favorite chocolate cake. It is rich, dark, moist and chocolaty, but uses no milk, eggs or butter. Find out why she calls it Black Magic Cake...
BLACK MAGIC CAKE
1-1/2 c. all-purpose flour
1 cup granulated sugar
3 Tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 Tablespoon cider vinegar
5 Tablespoons vegetable oil
1 cup cold, strong coffee
DIRECTIONS
Make 8 ounces of espresso or strong coffee and chill.
Cut a piece of parchment paper or wax paper to fit the bottom of an 8 x 8 baking dish or similar casserole dish. Grease and flour the dish including the parchment paper on both sides. Preheat oven to 350 degrees F.
In a large mixing bowl, stir together the flour, sugar, cocoa powder, baking soda, and salt. Make three wells in the flour mixture. In one, put the vanilla; in another, the vinegar, and in the third, the oil.
Pour the cold coffee over the mixture and stir until moistened. Use a spoon rather than an electric mixer and yes, you must follow the mixing method or you will have a gooey pancake.
Pour into prepared dish and bake for 35 minutes or until it springs back when touched in the middle.
When cooled, loosen sides and turn out onto a serving plate. Remove parchment paper, dust with powdered sugar and garnish with fruit or a sprig of mint. 6-8 servings. (Recipe can be doubled and baked in a 9 x 13 pan. Bake just a little longer.)
Black Magic Cake in One Minute
Start baking the Black Magic Cake with our DIY Food Kit - everything's pre-measured and provided. All you have to do is cook the perfect recipe!
Black Magic Cake
This divine black magic cake is bursting with decadent and rich chocolate flavor. It is absolutely sublime and SO moist. The coffee undertones enhance the deep chocolate taste for a sinful treat you will want to make again and again.
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Grab the full, printable recipe on my blog:
Ingredients
Cake Ingredients
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk or buttermilk
2 large eggs room temperature
1 cup black coffee or 2 shots of espresso with water added to make 1 cup
1 teaspoon vanilla extract
½ cup vegetable oil
Ganache Ingredients
12 ounces dark chocolate chips
1 ½ cups heavy whipping cream
Instructions
Preheat the oven to 350°F. Line the bottom of two 8-inch round cake pans with parchment paper and spray the bottom and sides with non-stick cooking spray.
Pro Tip: Ideally, you should use shiny pans rather than dark pans as the dark pans can cause your chocolate cake to brown too early around the edges.
Pro Tip: You can buy pre-cut parchment paper rounds to make lining the pans easier.
Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of a standing mixer.
Pro Tip: Higher quality cocoa powder will give you an even more satisfying chocolate flavor.
Add the milk, eggs, coffee, vanilla, and oil into the bowl with the dry ingredients.
Turn the mixer on to medium speed and beat for 2 minutes, scraping down the sides and bottom of the bowl halfway through mixing.
Divide the batter between the two prepared cake pans.
Bake for 35 minutes or until a toothpick inserted into the cakes comes out with just a few crumbs.
Cool the cakes for 10 to 15 minutes and then remove from pans to cool the rest of the way on a cooling rack.
When the cake is cooled, prepare the ganache.
Heat the heavy cream in a small saucepan or a microwave-safe container until steaming. Pour the cream over the chocolate chips in a small bowl. Cover with a plate for 2 to 3 minutes to contain the heat and allow the chocolate chips to soften.
Whisk until the mixture forms a smooth, glossy ganache.
Level the tops of the cakes with a serrated knife.
Pour about ½ cup of the ganache over the top of one cake layer and spread just to the edges to form the filling. Stack the second cake layer, top-down, onto the ganache layer.
Pro Tip: Place cake on a cooling rack over a baking sheet when pouring the ganache over so that the drips are caught on the cookie sheet for easy cleanup.
Pour the extra ganache over the top of the cake. Use an offset spatula to smooth the ganache down and around the sides. For the extra smooth ganache, allow the ganache to cool for about 15 minutes and then smooth out with the offset spatula.
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Black magic cake • Black recipes show by Gorenje
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