Home-made Chocolate Buttercream Cake // No eggs(Subtitle on)
*When measuring metric units, you get the most ideal results.
*** Ingredients****
1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml
[For chocolate cake without eggs] * 15 cm(6 inch) round pan
150 g (1 1/3 cup) cake flour
(* Can be replaced with all purpose flour)
150 g (3/4 cup) granulated sugar
30 g(4 Tbsp) unsweetened cocoa powder
10 g(2 + 1/2 tsp) baking powder
1/4 tsp salt
220 ml milk(hot) + 2 tsp instant coffee
80 ml (1/3 cup, 75 g) vegetable oil
1 tsp vanilla extract
*350°F (180°C) | bake for 10 mins
and then
320°F (160°C) | bake for about 30~35 mins
*Poke the cake with a skewer and test if the baking is complete.
[For dark chocolate buttercream]
70 g (1/4 cup + 3 Tbsp) milk
70 g (1/4 cup + 2 Tbsp) granulated sugar
50 g (2 and 1/2 Tbsp) corn syrup( starch syrup)
(*It can be replaced with honey that is not strong in scent and color)
350 g (1 and 1/2 cup + 1 Tbsp) unsalted butter(soften)
*Must be soft but not too soft (not pomade concentration)
140 g dark chocolate(55%)
[For Dark chocolate ganache]
30 g dark chocolate(55 %)
20 g (20 ml) milk(warm)
5 g (1 tsp)unsalted butter(soften)
[Sugar syrup]
15 g (1 and 1/2 Tbsp) granulated sugar
30 g (2 Tbsp) hot water
*Dissolve the sugar completely. Then cool and use.
[Conversion according to cake size]
*When making a cake of the same height
For a 7-inch(18cm) cake, multiply all ingredients by 1.4.
For an 8-inch(20cm) cake, multiply all ingredients by 1.8.
*Stealing, secondary editing, or re-uploading of this video is prohibited.
Amazing Chocolate Bundt Cake
This easy Chocolate Bundt Cake is a show-stopping dessert as it’s so soft, moist, and fudgy. Topped with a decadent chocolate ganache, this rich chocolate cake is perfect for chocolate lovers. The moist crumb will melt in your mouth! A total crowd-pleaser, serve this cake after dinner, at a birthday, or during a celebration. Everyone will be reaching for a second slice! You can even make it ahead of time for easy entertaining.
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How To Make Buttercream Frosting By Cake Boss Buddy Valastro
Buddy Valastro shares his easy, go-to buttercream recipe for foolproof cake decorating.
Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed.
Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out!
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Ingredients
Cake
2 ½ cup (375 g) all-purpose flour
1 cup (120 g) regular cocoa powder
2 ¼ (12 g) tsp baking soda
1 ½ (8 g) tsp salt
1 tsp (3 g) baking powder
1 ¼ (250 g) cup sugar
¾ cup (150 g) dark brown sugar, packed
1 cup (225 g) unsalted butter, room temperature
2 ¼ cup (560 ml) buttermilk, room temperature
2 large large eggs, room temperature
1 ½ (8 ml) tsp vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, melted and cooled
Frosting
3 cup (775 g) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
24 oz (680 g) bittersweet chocolate, chopped, melted and cooled
4 tsp (20 ml) vanilla extract
½ (3 g) tsp salt
4 cup (520 g) icing sugar, sifted
⅔ (80 g) cup cocoa powder, sifted
Directions
Cake
1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans.
2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.
Frosting
1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.
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Chocolate Cream Cheese Pound Cake
Please visit website for recipe -
This Chocolate Cream Cheese Pound Cake is one of Meso's favorites. It's simple, easy and delicious and this will wow all your family and guests when you put this on your table. Delicious plain, which is how we like it can also be served with chocolate icing, glaze, powdered sugar or of course ice cream on the side. #Mesomakingit
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DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
Bake in pre-heated 325 degree oven for 1 hour 15 minutes. Do not open oven door. Test for doneness with tooth pick. Let cake cool in pan on rack for 45 minutes before attempting to remove.
Meso Favorite Products:
Kitchen Aid Mixer –
McCormick Spices -
Traeger Grill -
Cast Iron Pans -
Pots and pans -
Crock Pot -
Aluminum Bowls -
Meat Thermometer =-
Pound Cake Pan -
Watkins Flavoring -
Red Meat chopper -
Muffin Pan Link -
Zatarins Crab Boil – In the Crab Boil Video -
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
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Chocolate Cake with Swiss Buttercream Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Cake with Swiss Buttercream Frosting. Chocolate Cake, Dulce de Leche, and a vanilla flavored Swiss Buttercream Frosting. That is what this three layered cake is made of. It's delicious, it's decadent, and it's oh so pretty.
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