How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
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BUTTERMILK SUBSTITUTE:
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Cinnamon anise swirl cake ???? #baking #kosher
A warm, spiced cake that's not too sweet. Your companion over afternoon tea or coffee.
Sandra Lee - Pecan Cinnamon Angel Food Cake
Originally aired as part of the Sailing episode (Episode SH1013H) on the Food Network, March, 22nd, 2008.
Ingredients:
• 1 teaspoon cinnamon extract
• 1 (16-ounce) container whipped topping, divided
• 1 (10-inch) store-bought angel food cake
• 8 ounces whipped cream cheese
• 2 tablespoons brown sugar
• 1/2 cup chopped pecans, plus more for garnish
• 1 teaspoon ground cinnamon, plus more for garnish
• Whipped topping, store-bought
Directions:
Carefully cut off 1-inch top of angel food cake; set aside. Cut down into cake and gently remove core of cake, leaving a 1-inch thick border from bottom and around sides. Crumble cored cake into small pieces.
In a medium bowl, stir together cake pieces, cream cheese, brown sugar, pecans, and cinnamon.
Fill center ring of angel food cake with mixture. Place cake top back on.
Frost cake with whipped topping. Garnish with chopped pecans and ground cinnamon
Super Easy Cinnamon Cake!
Ingredients :
115butter
1/3 cup sugar
1 tsp essence vanilla
2 eggs
200gm plain flour
21/2 tsp baking powder
1 tsp ground cinnamon
180mls fresh milkgm
Topping
1 tbsp butter
Ground cinnamon
Icing sugar
How to Make a Boxed Cake Mix Taste GOURMET! (EASY BAKING HACK)
This simple life hack will change the way you make boxed cake mix forever! I've spent a lot of time avoiding boxed cake mix...it doesn't compare to making cake from scratch, but many times people are in a pinch and only have the resources to make a cake from a box, so I thought I'd share this super simple method to elevate that boxed cake to the NEXT LEVEL! Should I try more boxed cake mix hacks? There are so many more!
Thanks for watching this video!
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If you're reading this, comment your favorite flavor of cake!
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Sunny Anderson's Molten Chocolate Cinnamon Pots | Cooking For Real | Food Network
These warm, decadent individual chocolate cakes are spiced with a pinch of cinnamon and we are in love!
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.
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Molten Chocolate Cinnamon Pots
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 8 servings
Ingredients
8 tablespoons unsalted butter, plus extra for ramekins
1 cup sugar, plus 1 tablespoon, for ramekins
10 ounces semisweet chocolate
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 large eggs
1 large egg yolk
2 tablespoons all-purpose flour
Directions
Powdered sugar, for dusting Special Equipment: Mixer with whisk attachment and 8 (4-ounce) ramekins Preheat the oven to 400 degrees F. Coat 8 (4-ounce) ramekins with butter. Add the 1 tablespoon of sugar into 1 ramekin. Swirl to coat, then tap out the excess sugar into another ramekin. Repeat the process until all of the ramekins have been coated. Set aside.
In a double boiler, over low heat, add the remaining 8 tablespoons of butter and the chocolate, stirring occasionally, until melted and combined. Fold in the vanilla extract, cinnamon, and salt. Set aside. In the bowl of a stand mixer, fitted with a whisk, add the eggs, egg yolk, and the remaining 1 cup of sugar. Whisk on medium until the eggs triple in volume. Gently fold in the chocolate mixture. Sift the flour into the bowl and gently fold to incorporate, being careful not to deflate the eggs. Pour the batter into the ramekins, dividing evenly. Arrange the ramekins on a sheet tray. Bake until the tops are set but the center wiggles slightly when lightly shaken, about 18 to 20 minutes. Serve immediately, dusted with powdered sugar.
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Sunny Anderson's Molten Chocolate Cinnamon Pots | Cooking For Real | Food Network