CLASSIC DEVIL'S FOOD CAKE RECIPE [ How to make the BEST Devil's Food Cake ]
RECIPE ????????????????????????
1/2 cup unsweetened cocoa powder
175 g butter, at room temperature
1 1/2 cup brown sugar
3 large eggs, at room temperature
2 cups plain flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 cup sour cream
FROSTING:
1 1/2 cups granulated white sugar
2 egg whites
4 tbsp frozen concentrated orange juice
1 tbsp fresh lemon juice
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My name is Lawrence Dennis Manis Pascua, 30 years old and currently living in Lisbon, Portugal since 2015. I am a Filipino, born and raised in the Philippines (of course ????). I describe myself as adventurous, happy person, lovable ( duh! ????i may be snobbish at first when you meet me but, introduce yourself and we'll be like close friends in a snap!).
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It may doesn't seem like I am a Registered Nurse, but yeah! I got my license in 2010 (happy but not really my passion ????)! I dreamt of being an artist but sadly Hollywood cannot find me 'cause i'm becoming extinct ????! I worked as a shopkeeper, customer service representative, machine operator, farmer (fruit picker, WOW really), kitchen assistant, a nanny (what? ????), caregiver and hotel housekeeper! I can say this person is flexible and can do anything LOL! I also cook, bake and design cake and learned this all by myself through internet and of course with the help of youtube! I also sing and dance (exclusively in the bathroom ????). I love entertaining people and travelling too! My first out of the country travel and job was in 2012 to Taiwan ????????. I also travelled to Indonesia ????????, France ???????? and Spain ???????? and wishing for more travels!!!
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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.
Martha Stewart Makes 4 Bundt Cakes | Martha Bakes S3E11 Bundt Cakes
Join Martha as she shares four of her favorites: lemon bundt cake, Devil's bundt cake, whipped cream cake, and applesauce spice cake. Perfect for any celebration.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
0:00 Introduction
0:04 Lemon Bundt Cake
5:59 How to Make Devil’s Bundt Cake
11:47 Whipped Cream Cakes
22:50 Baking Bonus: Basic Glazes
Full Recipes:
Applesauce Spice Cake -
Devil’s Bundt Cake -
Lemon Bundt Cake -
Whipped Cream Cakes -
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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 Bundt Cakes | Martha Bakes S3E11 Bundt Cakes
Devil's Food Cake Bakealong | Cupcake Jemma Classic
It's the WEEKEND! What's this? A Sunday upload? 'How unusual', you might be thinking. Well get used to it because there's going to be more of these! Every other Sunday, I'm going to be showing you a classic cake or bake that is perfect for the weekend and you can bake along with me as you watch the video. Hopefully you already have your ingredients ready (if not don't worry, just go get them and watch this video in your own time).
Ingredients for 3 layer x 7 cake or 2 layer 8 cake
(or 2 layer 7 cake the measurements are in brackets), filled and iced all over...
FROSTING:
100ml double cream (75ml)
175g butter (130g)
225g 55% chocolate (170g) I like Guittard chocolate
decent pinch salt (slightly smaller pinch!)
SPONGES
75g cocoa powder (50g)
150g light brown sugar (100g)
1tsp vanilla (1/2 tsp)
375ml boiling water (250g)
200g butter (135g)
225g caster sugar (150g)
3 eggs (2)
335g plain flour (225g)
1 tsp baking powder (scant 3/4 tsp)
1 tsp baking soda (scant 3/4 tsp)
#cupcakejemmabakes #devilsfoodcake #bestchocolatecake
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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 -
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
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
Devil's Food Sheet Cake
This Devil's Food Sheet Cake with Rich Chocolate Buttercream is the perfect recipe for chocolate lovers! The easy devil's food cake comes together quickly and is baked as a chocolate sheet cake, and is then topped with swirls of smooth chocolate buttercream and sprinkles. This recipe comes from 'Zoë Bakes Cakes', the new book from Zoë François!