Old Fashioned Cocoa Pound Cake Recipe
SUBSCRIBE HERE: Remember that old fashioned cocoa you had as a child? Here it is in cake form, minus this marshmallows! This old fashioned cocoa pound cake is super soft and dense like a classic pound cake
Top with fresh fruit, whipped cream or MORE CHOCOLATE!
If you're looking for a super fudgey dark chocolate pound cake then stay tuned, she's coming!!!!
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The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.
If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
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Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
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CAKE????|CHOCOLATE????CREAM CHEESE W/BUTTER????CREAM FROSTING#EricandTeresa #GhirardelliCocoa #MoistCake
Hey ???? Everyone! When I tell you guys I’m SUPER EXCITED ???? about this video..I made the ULTIMATE CHOCOLATE ???? CAKE ????! Yessssss Hunny get into this Moist Cake ???? and it’s so chocolaty and good. I promise you guys if you try this recipe, you want regret it. It’s DEFINITELY rich tasting and velvety, if you are not a chocolate ???? lover this is NOT the cake for you. However, if you do like ???????? chocolate ???? then give it a try. Thanks for watching and don’t forget to ????WATCH THE VIDEO TO THE END because you never know where the secret picture for the contest is placed! All rules for the contest are below ⬇️..To ALL of our SUBSCRIBERS we love ❤️ you guys and Now, Let The Journey Continue...
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Moist Chocolate Cake⬇️
2 Cups Dixie Crystal Granulated Sugar
1 Cup Light Brown Sugar Packed
3/4 Cups of Vegetable Oil
4 Eggs Room Temperature
2 Tsp of Vanilla Extract
1 1/2 Cups of Buttermilk Room Temperature
1 1/2 Cups of Plain Coffee
3 Cups White Lily All-Purpose Flour
3 Tsp of Baking Soda
1 1/2 Tsps. of Baking Powder
1 1/2 Tsps. of Salt
1 cup of Hershey’s Unsweetened Cocoa Powder
Chocolate Cream Cheese Butter Cream Cheese Frosting ⬇️
1 1/2 3 Sticks of Land o Lakes Softened Butter
8 oz Philadelphia Cream Cheese Softened
1 1/2 Cups of Ghirardelli’s Unsweetened Cocoa Powder
3 Tsps. of Vanilla Extract
6 Cups of Domino’s Confectioners' Sugar
1/4 Cup of Milk
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My Favorite Chocolate Buttercream Recipe
I'm sharing my go-to chocolate buttercream recipe that's so tasty, quick and easy, and perfect for decorating cakes and cupcakes. Full recipe and ideas for using it are on my blog here:
Chocolate Buttercream
Yield: 3 Cups
Ingredients
1 Cup (226g) unsalted butter, room temperature
3 1/2 Cups (420g) powdered sugar
1/2 Cup (40g) natural unsweetened cocoa powder
4 Tbsp whole milk, room temperature
2 tsp vanilla extract
1/4 tsp salt
Instructions
1. In a stand mixer fitted with a paddle attachment, whip the butter on medium speed until creamy and light in color, about 4-5 minutes.
2. Scrape down the bowl and paddle, then add powdered sugar, cocoa powder, milk, salt, and vanilla extract.
3. Cover the stand mixer with a clean kitchen towel (to prevent ingredients flying out of the bowl), then turn the mixer to low speed and mix until all ingredients start to come together.
4. Remove the kitchen towel, scrape down the bowl and paddle, then continue mixing on low speed until uniform and smooth, 2-3 minutes.
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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.
Chocolate Pound Cake Recipe & Simple chocolate Glaze! How to make the best chocolate pound cake
Everyone likes pound cake, right? And when you add chocolate, it’s even better! This is a velvety-smooth pound cake with rich dark cocoa powder to waken your taste buds! A simple glaze or frosting adds an extra layer of chocolate flavors! Delicious!
Ingredients Used for the cake
3 cups All purpose flour
3 cups sugar
3 sticks unsalted butter @ room temp
1 cup sour cream @room temp
2 tsps vanilla extract
1/2 cup dark unsweetened cocoa powder
5 eggs @ room temp
1 tsp baking powder
1 tsp baking soda
Pinch of salt
3/4 cup hot boiling water
1 Tbsp decaf Instant coffee
For the chocolate glaze
3 Tbsp unsalted butter @ room temp
1 cup powdered sugar
1 Tbsp Dark cocoa powder
1/2 tsp vanilla extract
5 tsp whole milk
Bake @325 F for 1 hr 20 minutes (80 minutes). Allow to cool down completely before glazing ! Enjoy!
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My viral jiffy cornbread hack
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