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How To make Chocolate Cake with Yeast
1 c Butter
2 c Sugar
3 Eggs separated
3 oz Unsweetened chocolate,
-melted 1/2 pk Yeast
1/4 c Lukewarm water
1 c Milk
2 3/4 c Sifted cake flour
1 ts Salt
1 ts Baking powder
1 ts Baking soda
3 tb Hot water
1 ts Vanilla
Preheat oven to 350. Grease and flour 2 9" round pans. Dissolve yeast with 1 teaspoon sugar in 1/4 cup warm water. Dissolve baking powder in 3 Tablespoons hot water. Sift flour, baking powder and salt. Cream butter and sugar. Add yolks, chocolate and yeast. Mix well. Add flour mixture alternately with milk. Add baking soda mixture and vanilla. Beat until smooth. Fold in stiffly beaten egg whites. Pour into prepared pans. Bake for 45 minutes.
How To make Chocolate Cake with Yeast's Videos
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.
For Printable written Recipe :
????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..
Yeast Cake With Crumble Topping- Ciasto Drożdżowe Z Kruszonką
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Recipe ↓ Przepis
Ingredients:
Yeast mixture:
- 20 g yeast
- 1 tbsp sugar
- 1 tbsp flour
- 50 ml lukewarm milk
Dough:
- 200 g flour
- 70 g sugar
- 70 ml lukewarm milk
- 20 g melted butter
- 1 egg
Crumble topping :
- 30 g butter
- 60 g flour
- 30 g sugar
1. Crumble the fresh yeast into the bowl. Add in flour, sugar and lukewarm milk (less than 40° C). Stir to combine. Cover with a towel and let raise in warm place for 15 minutes.
2. Flour sift through the sieve. Add in the rest of the dough ingredients and also raised yeast mixture.
3. Knead for about 5 minutes using hands. Cover with a towel and let raise in a warm place for 40-45 minutes.
4. All the ingredients for the crumble topping place in a bowl. Rub the butter into the flour until it resembles crumbs.
5. Grease 20 cm loaf tin with butter and dust with flour evenly, tap out extra.
6. Pour the batter into the prepared spring form. Sprinkle with crumble. Let raise for 10-15 minutes.
7. Bake in preheated oven at 180° C for 22-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
Składniki:
Mieszanka drożdżowa:
- 20 g drożdży
- 1 łyżka cukru
- 1 łyżka mąki
- 50 ml letniego mleka
Ciasto:
- 200 g mąki
- 70 g cukru
- 70 ml letniego mleka
- 20 g roztopionego masła
- 1 jajko
Kruszonka:
- 30 g masła
- 60 g mąki
- 30 g cukru
1. Skruszyć świeże drożdże do miski. Dodać mąkę, cukier oraz letnie mleko (poniżej 40° C ). Wymieszać do połączenia. Przykryć ścierką i odstawić w ciepłe miejsce na 15 minut.
2. Mąkę przesiać przez sito. Dodać resztę składników na ciasto oraz wyrośnięty rozczyn drożdżowy.
3. Ugniatać rękami przez około 5 minut do uzyskania jednolitej masy. Przykryć ścierką i odstawić w ciepłe miejsce na 40-45 minut.
4. Wszystkie składniki na kruszonkę umieścić w misce. Rozcierać do momentu uzyskania okruszków.
5. Wysmarować 20 cm formę do pieczenia masłem,wsypać mąkę, pokrywając spód oraz boki foremiki. Wysypać nadmiar mąki.
6. Wlać ciasto do przygotowanej foremki. Posypać kruszonką. Pozostawić na 10-15 minut do wyrośnięcia.
7. Piec w rozgrzanym piekarniku w temperaturze 180 ° C przez 22–25 minut lub do momentu, aż wykałaczka włożona w środek ciasta wyjdzie czysta.
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CHOCOLATE MOIST CAKE RECIPE
How to Make Chocolate Moist Cake
Ingredients:
1 1/2 cup All Purpose Flour
1 cup Sifted Cocoa Powder
1 tsp. Baking Powder
1 tsp. Baking Soda
1 cup White Sugar
3/4 cup Brown Sugar
1/2 tsp. Salt
3/4 cup Oil
1 cup Milk
1 Large Egg
1 tsp. Vinegar
1 tsp. Vanilla
1 tsp. Instant Coffee dissolve in
3/4 cup Hot Water
Bake in a preheated oven at 160C for about 40 minutes or until done
I used 8x3 round pan
PLEASE WATCH:
HOW TO MAKE CHOCOLATE MOIST CAKE :
COCONUT MACAROONS :
MOIST CARROT CUPCAKE :
GRAHAM FRUIT COCKTAIL :
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MOIST CHOCOLATE CUPCAKE Recipe
✔️Moist Chocolate Cupcake
1 whole egg [large, 60 grams]
1 cup granulated sugar [200 grams]
1/2 cup fresh milk [120 ml]
1/2 cup oil (any cooking oil) [120 ml]
1 tbsp white vinegar [15 ml]
1 cup all purpose flour [135 grams]
1/3 cup unsweetened cocoa powder [35 grams]
1 tsp baking soda [5 grams]
1/2 tsp salt [3 grams]
Yield: 12 to 14 pcs cupcakes (3 oz.)
Cupcake liner size: 2 diameter x 1.25 height
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Vegan Chocolate Cake Recipe
This vegan chocolate cake is the best vegan cake I've ever made! This cake is sot, moist, rich and very easy to make. The cake is covered with delicious vegan chocolate frosting. Whether you are vegan or not, you are going to fall in love with this chocolate cake. If you are looking for an egg-free, dairy free cake, this cake is for you. The perfect vegan chocolate birthday cake.
Full recipe:
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Ingredients:
For the cake:
1½ cups (190g) All-purpose flour
1/4 cup (30g) Cocoa powder
1 teaspoon Baking soda
1/4 teaspoon Salt
1 cup (200g) Sugar
1/3 cup (80ml) Vegetable oil
1 cup (240ml) Water
1 teaspoon Vanilla extract
1 tablespoon Vinegar or lemon juice
For the frosting:
200g dark chocolate
200g full fat coconut milk
Directions:
1. Make the cake: Preheat oven to 350F (180C). Grease a 8-inch (20cm) round cake pan and set aside.
2. In a large bowl, stir flour, cocoa powder, baking soda, salt and sugar.
3. Add water, oil, vinegar and vanilla extract. Stir until combined.
4. Pour the batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, release from the pan, then let to cool to room temperature.
5. Make the frosting: chop the chocolate into small pieces and place in a heatproof bowl. Set aside. In a small saucepan heat the coconut milk, pour hot coconut milk over the chocolate and let sit for 2 minutes, then mix until melted and smooth.
6. Chill in the fridge for about 30-60 minutes or until set, beat the frosting until fluffy and frost the cake as desired.
#vegancake #vegandessert #chocolatecake
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EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING
This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.
If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.
I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!
I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.
Ingredients
For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream
To top
Chocolate shavings
* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.
For more content and recipes you can find me on Instagram @shivesh17 and check out my website bakewithshivesh.com