My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
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If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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DELICIOUS CHOCOLATE CAKE RECIPE | How to Make a Tasty Layered Cake | Dessert Ideas | Baking Cherry
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#cake #dessert #recipe
Delicious Chocolate Layer Cake Recipe. A rich and moist chocolate cake, filled with a creamy and smooth chocolate filling and topped with a delicious ganache frosting.
Snickers Candy Bar Cake from Cookies Cupcakes and Cardio
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Today I'm showing you how to make a Snickers Candy Bar Cake. This amazing cake uses tons of everyone's favourite candy bar- SNICKERS! It has a solid Snickers layer, wrapped by two gooey caramel layers and is covered in chocolate ganaches and more caramel. Because there's no such thing as too many Snickers, there are chopped Snickers on top too!
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How to Make a Snickers Cake
Ingredients:
Vanilla cake
Chocolate cake
Snickers candy bars
Caramel sauce
White chocolate ganache
Chocolate ganache
Vanilla buttercream
Peanuts (whole and chopped)
Procedure:
1. Slice the vanilla and chocolate cake layers in half to form two thin layers of each flavour.
2. Attach one vanilla layer to a cake board with a swipe of buttercream. Pipe a buttercream dam around the outside of the cake edge, and fill the center of the cake with 1/2 cup of caramel sauce.
3. Place one chocolate layer on top of the caramel layer. Cover chocolate layer with a thin layer of buttercream. Cover entire chocolate layer with Snickers candy bars. Fill gaps between the bars with buttercream.
4. Place second vanilla layer on top of the chocolate bars, and pipe another buttercream dam around the outside of the layer and fill with caramel sauce.
5. Place chocolate cake layer on top, and cover entire cake (top and sides) with buttercream.
6. Drizzle ganaches and caramel sauce down the sides and edge of the top of the cake.
7. Top cake with chunks of cut Snickers, and whole peanuts.
8. Sprinkle chopped peanuts around the outer edge of the top of the cake.
9. If desired, add whole peanuts around the bottom of the cake as a border.
No Oven, No Egg Chocolate Cake Bars | Easy Chocolate Cake Bars Recipe ~ The Terrace Kitchen
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[INGREDIENTS]
3/4 Cup Milk
1 Tsp Vinegar
4 Tbsp Oil
3/4 Cup Powdered Sugar
1/2 Tsp Vanilla Essence
1 Cup All Purpose Flour (Maida)
2 Tbsp Cocoa Powder
1 Tsp Baking Powder
1/4 Tsp Baking Soda
200-300 gm Dark Compound or Chocolate
Sprinkles for Decoration (Optional)
[BAKING INSTRUCTIONS]
???? OTG/Convection: Preheat at 180°C for 10 min. Then bake for 25-30 min.
???? Kadhai/Cooker(No whistle & gasket): Preheat at medium flame for 10 min. Bake at medium flame for 10 min & then at low flame for 30-35 min.
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Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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