How To make Chocolate Romance Cake

Chocolate Sour Cream Bundt Cake - Easiest Chocolate Cake Recipe Ever!

Learn how to make a Chocolate Sour Cream Bundt Cake Recipe! Go to for the ingredient amounts, more information, and over 800 more video recipes! I hope you enjoy this easy Chocolate Sour Cream Bundt Cake!

Eggless Moist Chocolate Cake Recipe

Eggless Moist Chocolate Cake is a light, moist and delicious cake. I always love cakes with eggs but this time, I couldn’t tell that this is actually eggless. I decided to do a chocolate ganache frosting to go with it. It was heavenly when both the ganache and the cake melted in my mouth. Since there are quite a few requests on eggless cake, I hope this will be helpful and inspiring. Hope you’ll enjoy this video.

Ingredients:

Two 8 inch baking pans

Chocolate cake
224g (1 3/4 cup) cake flour (or all-purpose flour)
96g (3/4 cup) cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
280g (1 1/3 cup) castor sugar
112g (1/2 cup) coconut oil (or other types of vegetable oil)
120g (1/2 cup) yogurt
1 tbsp apple cider vinegar (or regular vinegar)
120 ml (1/2 cup) milk
178ml (3/4 cup) hot water + 2 tsp strong coffee powder
2 tsp vanilla extract

Chocolate Ganache Frosting
500g dark chocolate (or semisweet chocolate)
250g whipping cream (hot)
2 tbsp honey

Instructions:
1. Preheat oven at 350°F / 180°C. Prepare two 8 inch baking pans, grease and lay with parchment paper on the bottom of pans. Then dust some flour along the sides of the pan (optional). This is so that the cake doesn’t stick on the sides.
2. Sift all the dry ingredients (flour, baking powder, baking soda and salt). Set aside.
3. In a large bowl, add sugar and oil. Give it a good whisk until smooth. Add the yogurt, and continue whisking.
4. Add the vinegar and milk and whisk until well incorporated. Then add in the hot coffee and whisk until well incorporated.
5. Add the sifted dry ingredients in the batter, add in 2 batches. Mix until the flour disappear and the batter is smooth and creamy. Do not overmix.
6. Pour the batter into two 8 inch pans evenly. Tap the pans a few times on the table to release air bubbles.
7. Bake at 350°F / 180°C for 35 minutes. Test the cake with a cake test to make sure the cake is well cooked. Set aside on the cooling rack.
8. Prepare the frosting. In a large bowl, add the chocolate. Pour the hot whipping cream (not boiling) onto the chocolate. Let it sit for about 2 minutes. Use a spatula to fold in the cream and chocolate until it is smooth. If the chocolate is not smooth, you may put into the microwave for 15-20 seconds to prevent any lumps. Add in the honey. The chocolate will be runny at this point. Refrigerate the chocolate for about 30 minutes to get a thicker consistency.
9. Assemble the cake. The cake is ready to serve after the assembling.

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Imaginary Day by HookSounds Creative Commons — Attribution 4.0 International — CC BY 4.0 Music provided by Music for Creators

Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!

If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!

RECIPE:

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How to make the Perfect Chocolate cake - Rich, dense moist cake recipe with Ganache Buttercream

This Chocolate cake is the PERFECT cake for carving and building 3D cakes as well as one of the most delicious chocolate cakes you'll ever have for a classic layered cake too! 
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I'm finally sharing my perfect chocolate cake recipe - This is always a favorite of my clients, family and friends.

This cake plays a staring roll over at Working with Lemons Matilda The Musical - Revolting Children music video

PERFECT CHOCOLATE CAKE RECIPE
8 oz unsweetened chocolate
4 C sugar (3 3/4 C for high altitude)
3 C flour (3 1/4 C for high altitude)
1 1/2 tsp baking soda (1 1/4 tsp for high altitude)
1 tsp salt
2 C HOT water with 10 tsp coco powder dissolved in it (2 1/4 C water for high altitude)
1 C sour cream OR greek yogurt
1 C vegetable oil
4 Lrg eggs lightly beaten
Preheat the oven to 345
Prepare three 8 or 9 inch round cake pans (if doing 8 inch pans I suggest 3 inches tall pans, or four of the 2 inch tall 8 inch pans) I use parchment paper circles on the bottom and a non stick spray on the sides
Melt the baking chocolate in double broiler (or in a bowl over a simmering pot of water) then let it cool.
In a large bowl, or bowl of a mixer add the sugar, flour, soda and salt and whisk together.
In a separate bowl (or a large glass measuring cup) mix the hot water and cocoa
Then add the sour cream and oil and whisk.
Add the wet mixture in a stream to the dry ingredients and mix until blended.
Add the lightly beaten eggs and beat.
Add the cooled melted chocolate and mix until uniform in color.
Bake at 345 40-45 mins (raise the heat by 25 degrees and lower the time by 5 mins for high altitude)

CHOCOLATE GANACHE BUTTERCREAM
20 oz chocolate chopped
1 1/2 C cream
2 tbsp corn syrup (stabilizing)
2 C butter – slightly softened
1-2 C powdered sugar
Place the chocolate into a large bowl
in a saucepan heat the cream and corn syrup - until just about to simmer
Pour it over the chocolate and let it sit for 5 mins - then stir
Let the ganache cool to room temp
Beat butter and add 1 C powdered sugar
add more if needed to achieve a thick buttercream
pour the ganache into the buttercream and beat.
Chill for 5-19 mins n the fridge, beat again, chill, beat, chill, beat - until your happy with the thickness

ALL THE CAKES USING THIS RECIPE
Tomatoa – Moana
Standing Lego Batman cake
Pikmin Cake
Doctor Strange Cake
Minion cake
Tinkerbell Gruff Cake
Carved Pumpkin Cake
Batman v Superman
Better than anything trifle

ASHLEE MARIE is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making

CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com

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Lift me up Song by zhanic at Pond 5

5 Minute CHOCOLATE CAKE ! NO Oven - NO Pan - Easy Chocolate Cake Recipe

5 minute Chocolate Cake Recipe - Chocolate Cake Without Oven

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Easy 5 minute Chocolate Cake ( 9 or 10 inch cake ) :

- 220 gr All Purpose Flour ( 1 1/2 cups )
- 85 gr Unsweetened Cocoa Powder ( 2/3 cup)
- 150 gr Sugar ( 3/4 cup)
- 3 tsp Baking Powder
- 130 gr Oil (1/2 cup + 1 tbsp) NOTE: ( I used Oil in this video, but if you can I do recommened using melted butter )
- 550 gr Warm Milk ( or Water ) (1 3/4 + 2 tbsp )

*PLEASE READ* : Remember cooking time will vary depending on your microwave and size/material of your bowl/container. For a 9 or 10 inch container check the cake after 5 min, if the cake isn't ready leave it a bit longer making sure to keep an eye on it. If you're using a smaller container ( 7 - 8 inch) cut the recipe in half and check the cake after 3 min. Use a microwave safe bowl. DO NOT refrigerate this cake!

Easy Chocolate Frosting:


Enjoy!
♥

Copyright © 2020 Emma Fontanella. All rights reserved.

No part of this video may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

ULTIMATE Gooey Chocolate Cake Recipe! Amazing Chocolate Cake!

My gooey, sticky and moist chocolate cake recipe!

Want to make this cake and you don't have an oven? Watch how you can make it here:


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Recipe for the cake in grams and cups:

- 80 gr All Purpose Flour( 1/2 cups + 2 tbsp)
- 50 gr Unsweetened Cocoa Powder ( 7 tbsp)
- 150 gr Sugar (3/4 cup)
- 60 gr Butter or any flavorless Oil (1/2 stick butter OR 4 tbsp flavorless oil)
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1 Egg
- 125 gr Hot Milk (1/2 cup)
- 2 tbsp Hot Coffee
- Pinch of Salt

For the Chocolate Caramel/Syrup:

- 100 gr White Sugar (1/2 cup)
- 50 gr Water( use milk for a richer caramel) (1/4 cup)
- 1 tbsp Cocoa Powder

NOTE: To avoid crystallization, try to not stir your chocolate caramel. If you'd like a more in deapth explanation on how to make caramel, click here:


For the Ganache:

- 200 gr Dark Chocolate (7 ounces)
- 150 gr Heavy Cream (2/3 cup liquid heavy cream)

Enjoy!
♥