Nigella Lawson makes Devils Food Cake. Mmmmmm
Nigella Lawson makes Devils Food Cake. I've not uploaded any cooking vids in a while so thought I would upload a couple. Enjoy!!!!
Devil's Food Cake
If you’re a chocolate cake fan, you have to try this Devil’s Food Cake! It’s moist, fudgy and full of rich chocolate flavor! Sponsored by Challenge Butter. Get the full recipe -
HOW TO BAKE MOIST CHOCOLATE CAKE
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Martha Stewart Makes 4 Citrus Dessert Recipes | Martha Bake S4E1 Citrus
In this episode, Martha shares her love of citrus desserts with four favorite recipes. A light and airy orange chiffon cake bursting with flavor, Shaker lemon pie with a three-ingredient filling, and for those who love key lime pie, mouthwatering lime squares with a pistachio graham-cracker crust. Plus, an upside-down cake made with three kinds of citrus, including grapefruit, from pastry chef, Karen DeMasco.
#Recipes #MarthaBakes #MarthaStewart
00:00 Introduction
00:04 Orange Chiffon Cake
06:01 Shaker Lemon Pie
10:55 Lime Squares
15:57 Citrus Upside-Down Cake
22:55 Baking Bonus: Candied Orange Zest
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 4 Episode 1.
Full Recipes:
Citrus Upside-Down Cake -
Shaker Lemon Pie -
Orange Chiffon Cake -
Lime Square with Pistachio Graham Cracker -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes 4 Citrus Dessert Recipes | Martha Bake S4E1 Citrus
EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING
This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.
If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.
I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!
I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.
Ingredients
For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream
To top
Chocolate shavings
* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.
For more content and recipes you can find me on Instagram @shivesh17 and check out my website bakewithshivesh.com
Devil's Food Cake #Shorts
My Devil’s Food Cake recipe is rich, fudgy, and dangerously chocolatey! It’s also simple to make and essentially foolproof!
Recipe:
Ingredients
1 cup unsalted butter (226g)
½ cup whole milk (118ml)
1 cup water (236ml)
¾ cup Dutch-process cocoa powder (75g)
2 cups all-purpose flour (250g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
¾ cup sour cream (190g)
2 large eggs, room temperature preferred
2 teaspoons vanilla extract
Instructions
Preheat oven to 350F (175C) and line the bottom of two 8” baking pans (see note for different size pans) with cut-out parchment paper lines and spray the sides with baking spray (or you may thoroughly grease and flour the pans). Set aside.
In a medium-sized saucepan, combine butter, milk, water, and cocoa powder.
Place on stovetop over medium-low heat and stir frequently until butter is melted. Increase heat to medium and bring to a boil, stirring constantly. Remove from heat and allow to cool for 15 minutes while you prepare the dry ingredients.
In a separate large bowl whisk together flour, sugar, baking soda, baking powder, and salt.
Whisk the chocolate mixture briefly once more to combine then pour into flour mixture. Stir until smooth.
Add sour cream and stir until combined.
Add eggs and vanilla and stir well until batter is smooth.
Evenly divide batter into prepared baking pans and bake on 350F (175C) for 30-35 minutes or a toothpick inserted in the center comes out clean or with fudgy crumbs (preferred, as sometimes a clean toothpick can indicate the cake is overdone).
Allow to cool in the baking pans for 15 minutes then run a knife along the edge to loosen it from the pan and carefully invert onto a cooling rack to cool completely (be careful, the pans will still be hot).
Cool completely before frosting.
Notes:
Baking pans
This recipe may be baked in two 9” pans for 28-30 minutes or it will make 24 cupcakes (bake for 17-18 minutes). I have not made this recipe in a 9x13” pan or a bundt pan but it should be fine in either, though the baking time will vary. Always use the toothpick test to check for doneness: a toothpick inserted in the center should come out clean or with moist, fudgy crumbs (preferable).
Making in advance
You may make the cake up to two days in advance of frosting and serving. Simply bake and cool then wrap tightly in plastic wrap. I store at room temperature. This cake may be prepared, cooled, and frozen for up to a month before thawing and frosting.
After frosting, the cake may be stored in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days.