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How To make Chocolate Triple Layer Cake with Fluffy Chocolate Frostin
1 oz Unsweetened chocolate
2 c Cake flour
6 tb Unsweetened cocoa powder
1 3/4 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/4 c Vegetable oil
2 1/2 tb Unsalted butter, slightly
-softened 1 1/2 c Granulated sugar
1 lg Egg
4 Egg whites
1/4 c Room-temperature coffee
2 1/4 ts Vanilla extract
3/4 c Plain nonfat yogurt
2 tb Plain nonfat yogurt
FLUFFY CHOCOLATE FROSTING:
3 lg Egg whites
1/2 oz Unsweetened chocolate
2 1/2 tb Light corn syrup
3/4 c Granulated sugar
pn Salt 3/4 ts Vanilla extract
1/4 ts Instant coffee powder
1 ts Hot water
1/4 c Powdered sugar
3 tb Unsweetened cocoa powder
Preheat oven to 350'F. Grease (or spray with non-stick cooking spray) three 8" or 8 1/2" round cake pans. In a small, heavy saucepan over lowest heat, melt chocolate, stirring constantly until smooth; be careful not to scorch. Set aside. Sift together flour, cocoa powder, baking powder, baking soda and salt onto a sheet of wax paper. In a large mixer bowl, with mixer set on medium speed, beat oil, butter and sugar until very well blended and fluffy. Beat in chocolate. One at a time, beat in egg, then whites, coffee and vanilla until smoothly incorporated. Gently stir half of the dry ingredients, then yogurt into the mixture just until mixed. Stir in remaining dry ingredients just until well blended and smooth. Divide batter among pans, spreading in edges. Bake in the middle of the oven for 23-28 minutes, or until tops are almost firm when tapped and a toothpick inserted in the center comes out moist but clean. Transfer pans to racks and let stand until completely cooled. Layers may be wrapped airtight and frozen for later use. Let return to room temperature before using. Or frost cake and serve immediately, if desired. Makes 10-12 servings. Nutritional information (with fluffy chocolate frosting): Each serving contains 342 calories, 10 grams of fat, 2 grams of saturated fat, 25 milligrams of cholesterol, 202 milligrams of sodium. Percentage of calories from fat: 26. FLUFFY CHOCOLATE FROSTING: Place egg whites in a large mixer bowl. Set the bowl in a large bowl of very hot tap water and let stand for 10 minutes, stirring occasionally. In a small heavy saucepan set over
low heat, melt chocolate, stirring constantly, until smooth; be very careful not to scorch. Set aside to cool slightly. Combine the corn syrup, 1/4 cup water and the sugar in a 2-quarter saucepan, stirring until well blended. Bring to a simmer over medium-heat heat. Cover and boil for 2 minutes to allow steam to wash any sugar from pan sides. Uncover and continue simmering, without stirring, until mixture bubbles loudly and reaches 244-245'F on a candy thermometer (about 1 1/2 minutes). (To test without a candy thermometer, drop a teaspoon of syrup into ice water; when cooked to the proper temperature the syrup will form a firm ball that holds its shape when squeezed.) Immedately remove pan from heat and set aside. With mixer set on medium speed, beat egg whites until very frothy and opaque. Raise speed to high and beat until whites just begin to stand in soft peaks; be careful not to overbeat. Meanwhile, return syrup to burner and reheat just to boiling. Beating whites on high speed, immediately begin pouring boiling syrup in a stream down the side of the bowl (avoid beaters or syrup will stick to them or be thrown onto bowl side), pouring rapidly enough that all the syrup is incorporated in about 15 seconds. Add salt and continue beating on high speed until the mixture is stiffened, glossy and cooled to barely warm. Beat in vanilla and coffee mixture until evenly incorporated. Sift powdered sugar and cocoa onto a sheet of wax paper. A bit at a time, whisk into egg-white mixture. Whisk in melted chocolate just until smoothly incorporated. Frost cake immediately, or store frosting airtight for up to 48 hours. Frosting may soften and gradually deflate upon longer standing.
How To make Chocolate Triple Layer Cake with Fluffy Chocolate Frostin's Videos
Simple Chocolate Buttercream Frosting :: no powdered sugar, no cream, no condensed milk(Subtitle on)
[Simple chocolate buttercream Frosting]
1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 240 ml
115 g (1/2 cup + 1.5 Tbsp) granulated sugar
55 g (55 ml or 1/4 cup) water
28 g (1/4 cup) cocoa powder
280 g (1+ 1/4cup) unsalted butter
1 tsp vanilla extract (optional)
* Using this recipe, you can make a 15 cm (6 inch) 3 layer cake.
* Unauthorized theft, secondary editing, and re-upload of this video are prohibited.
How to Make the Best Chocolate Buttercream Frosting
Fluffy, creamy, and smooth, this homemade Chocolate Buttercream Frosting recipe comes together in a few minutes with only six ingredients. It’s always a crowd-pleaser when I bring out dessert topped with this buttercream frosting. It’s perfectly chocolatey and rich, making it perfect for spreading or piping over cakes, cupcakes, cookies, and so much more!
RECIPE:
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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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Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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BEST CHOCOLATE FUDGE FROSTING you will ever make! ???? | 2 ways to use Chocolate Fudge Frosting ????
If you are looking for a super easy beginner friendly frosting for your cakes and cupcakes, look no further!
This is my Go-To Dark Chocolate Fudge Frosting and when I used this on a Chocolate Cake Video on my YouTube 2 years ago, you guys absolutely loved it!
So, I thought it deserved a video of its own and this time with a variation! I present to you my EPIC Dark Chocolate Fudge Frosting with 2 super indulgent variations!
✅Recipe (Perfect to Pipe 12 Cupcakes or a 6-inch layer cake of 2 layers):
????200 grams Fresh Cream (25% Fat minimum)
????200 grams Dark Chocolate
????100 grams sweetened condensed milk
????100 grams salted butter
????1/2 teaspoon Instant Coffee Powder
????Pinch of Sea Salt
Process:
????Add all the ingredients to a saucepan.
????Start heating on medium heat until everything melts
????Reduce heat to Low and continue cooking for 3-4 minutes stirring continuously so the fudge sauce doesn’t catch at the bottom of saucepan. I’d recommend using a non-stick pan for this
????Transfer to a bowl and refrigerate until it’s completely chilled.
????Transfer to a piping bag and pipe swirls or use it as a surprise filling for cupcakes when at room temperature
✅The above is your standard Dark Chocolate Fudge Frosting
✅Variation 2:
????Once your Fudge frosting has chilled thoroughly, whip on a high speed for 3 minutes. It becomes light, fluffy and pipes beautifully on cakes and cupcakes!
Only downside: It is not stable and will keep its shape if piped for about 30 minutes - 1 hour at room temperature and will need refrigeration.
However, works beautifully on layer cakes to give it a rustic look!
Let me know in the comments what you thought about this recipe!
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!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
BUTTERMILK SUBSTITUTE:
????????????????????????????????????
✅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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