- Home
- Cake
- How To make Chocolate Triple Layer Cake with Fluffy Chocolate Frostin
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
THE ULTIMATE CREAMY & SMOOTH CHOCOLATE FROSTING / FILLING - 3 Ingredient Easy Recipe - Baking Cherry
???? Get the written recipe here:
???? Subscribe here:
???? You may also like:
→ Fluffy and Moist Chocolate Mousse Sheet Cake (No Oil, No Butter):
→ Lemon & White Chocolate Blondies:
→ Egg-Free Microwave Chocolate Mug Cake:
→ Blueberry Lemon Bundt Cake:
→ Apple Crumble Cheesecake Bars:
→ Black Forest Cake with White Chocolate Mousse Filling:
→ Fluffy and Moist Cinnamon Roll Poke Cake:
→ Chocolate-Covered Condensed Milk Pecan Balls:
→ 4 Milk Caramel Pudding (Flan):
→ Red Velvet Cheesecake Cake:
#recipe #cake #dessert
3 Ingredient Super Creamy & Smooth Chocolate Frosting Recipe (No Butter). Hands down, this is one of my favorites frosting recipes. It has a rich chocolate flavor and a silky smooth texture. Simply delicious!
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.
Chocolate Cake Recipe:
Chocolate Cupcake Recipe:
More recipes + tutorials on my blog:
Find me on social media:
Instagram:
TikTok:
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:
PRE-ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
This recipe blew my mind. Rich, moist CHOCOLATE CAKE recipe using only cocoa powder!
RECIPE:
SHOP:
If you’re looking for a rich chocolate cake recipe that comes together using only cocoa powder (no melted chocolate), then this recipe is it! This moist chocolate cake is packed with flavour, and is topped with an incredibly delicious chocolate cream cheese frosting. Based off my 5 star rated vanilla cake recipe, this chocolate cake WILL NOT DISAPPOINT!
INGREDIENTS:
Chocolate Cake
- 1¾ cups (210 g) flour - regular all purpose (see note 1 on blog post if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- 2 tsp instant coffee powder
- 1 cup (100 g) cocoa powder - unsweetened
- ½ cup (113 g) unsalted butter - room temperature
- ¾ cup (158 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1 tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature, see note 6 on blog post if using a homemade buttermilk substitute
Chocolate Cream Cheese Frosting
- 1 cup (225 g) unsalted butter - room temperature
- 4½ cups (570 g) icing sugar - also known as confectioners/powdered sugar
- 1½ cups (335 g) cream cheese - cold, firm type
- 1½ tsps vanilla
- ¾ cup (75 g) cocoa powder - unsweetened
-------------------------------------------------------------
BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
-------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
-------------------------------------------------------------
Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
How to make Chocolate Cake with Chocolate Buttercream Frosting | For Beginners | Step by Step
*** You can choose subtitles for the language you want with automatic translation.***
Piping tip : 2D
Ingredients
[For the cake]
*Divide the batter into three parts and make three cake sheets.
200 g (1 cup+1 Tbsp) brown sugar( You can replace it with Granulated Sugar. )
200 g (¾ cup + 2 tbsp) unsalted butter, softened plus extra for the tins
4 large eggs
200 g (1 1/2 cup + 2 Tbsp) all purpose flour
8 Tbsp cocoa powder(56 g)
1 Tbsp baking powder
1/4 tsp salt
½ tsp vanilla extract
4 Tbsp milk
[For chocolate buttercream]
300 g(1 1/3 cups ) unsalted butter(softened)
480 g(about 4 cups) icing sugar(shifted)
* If you don't like sweets, reduce it to 3 cups.
*It can be adjusted between 3 cups and 5 cups to suit your taste.
6 Tbsp cocoa powder(shifted)
5~6 Tbsp milk
1 tsp vanilla extract
[For chocolate ganache]
* Ratio 1 : 1
100 g dark chocolate
100 g hot fresh cream (*Whipping cream or heavy cream can be substituted by the same amount.)
How to make the Best Moist Chocolate Cake Recipe
This chocolate cake recipe is easy and simple to make and tastes delicious. I suggest to use a good quality cocoa powder because the cocoa powder you use will have an impact to the flavor of the cake. Adding coffee to the cake is optional but it enhances the chocolate flavor on it.
MOIST CHOCOLATE CAKE
➡️ Written Recipe:
➡️ Homemade Evaporated Milk
➡️ How to make Cake Flour:
Please don't forget to LIKE, COMMENT, SHARE, SUBSCRIBE & click the BELL icon ????
If you have any request, please comment below and I will do my very best to make it.
▶️ PLAYLIST: RECIPES
???????? CHOCOLATE RECIPES
???????? SPONGE CAKE | CHIFFON | CUPCAKES | CHEESECAKE RECIPES
???????? LOW CARB RECIPES
???????? CARAMEL | CUSTARD RECIPES
???????? NO EGG RECIPES
???????? NO BAKE | NO OVEN RECIPES
???????? DONUT RECIPES
???????? BREAD | BISCUITS | COOKIES RECIPES
???????? ICE CREAM RECIPES
???????? HOT & COLD DRINKS RECIPES
???????? FROSTING | BUTTERCREAM | FONDANT | JAM | SWEET SAUCE RECIPES
???????? HOMEMADE SUBSTITUTE RECIPES
???????? HOMEMADE POWDERS
???????? TIPS | DIY
???????? CAKE TOPPER | CAKE DECORATING
???????? EDIBLE LACE & FLOWER PASTE RECIPES | TUTORIALS
—————————————————————————————
Tubebuddy (helps you grow your channel)
You may want to follow my Anna K’s Kitchen Facebook Page:
Join our Facebook Group
Website: