World most easiest moist chocolate cake recipe | chocolate cake recipe
#Chocolate #cake #recipe
World most easiest moist chocolate cake recipe | chocolate cake recipe
Indulge in pure decadence with our mouthwatering Moist Chocolate Cake recipe! Dive into layers of rich, velvety chocolate perfection that will captivate your senses and leave you craving for more. Join us on a delectable journey as we unveil the secrets to achieving the perfect balance of moistness and irresistible chocolatey goodness. Get ready to delight your taste buds and impress your loved ones with this heavenly treat. Don't miss out on this ultimate chocolate experience—subscribe and discover the art of baking this moist masterpiece today!
#easycookingwithdas #chocolate
3 ingredients VANILLA CAKE recipe
Moist chocolate cake recipe
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❤️Healthy chocolate cake recipe????????
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NO OVEN CHOCOLATE CAKE RECIPE
???? Bakery Biscuits recipe????
Healthy cookies recipe.❤️
Chocolate sponge cake recipe????
vanilla cake recipe
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Moist chocolate cake recipe:
Ingredients:
1 cup all-purpose flour(120gm)
1 cup granulated sugar(200gm)
1 tsp baking powder(4.8gm)
1/2 tsp baking soda(2gm)
1/3 cup cocoa powder (35gm)
1/2 tsp salt
2 eggs 【(or, 120gm curd)】
2/3 cup hot water(158ml)
1/4 cup vegetable oil(60ml)
1 tsp vanilla extract
Instructions:
Preheat your oven to 350°F (175°C) and grease and flour a 8-inch square or round cake pan.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
Add the eggs, hot water, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed for about 2 minutes until the batter is smooth and well combined.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it .
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chocolate frosting recipe.
Ingredients:
1 cup chocolate chips(180g)
1/2 cup milk(122gm)
1/4 cup dark cocoa powder(30gm)
1/4 cup butter(57g)
1/2cup granulated sugar(100g)
2 tablespoons corn starch(15gm)(or plain flour)
1 teaspoon vanilla extract
Instructions:
In a medium-sized saucepan, combine the chocolate chips, milk, dark cocoa powder, unsalted butter, granulated sugar, and corn starch.
Place the saucepan over low heat and stir continuously until the ingredients are melted and well combined. Make sure to stir constantly to prevent burning and ensure smooth consistency.
Continue cooking the mixture on low heat for about 5-7 minutes, stirring continuously. The mixture should thicken and become glossy.
Remove the saucepan from heat and let the mixture cool for a few minutes.
Stir in the vanilla extract and mix well.
Transfer the frosting to a bowl and let it cool completely. You can speed up the cooling process by placing the bowl in the refrigerator for about 2-3 hours.
Once the frosting has cooled and thickened further, it's ready to use. You can spread it over cakes, cupcakes, or any other desserts of your choice.
Enjoy your homemade chocolate frosting!
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Learn to bake a classic devil's food cake with Anna. Click on 'SHOW MORE' below for recipe ingredients and baking instructions.
Makes a 2-layer, 8-inch cake.
Devil's Food Cake ingredients:
1 ½ cup (195 g) cake and pastry flour
1 ⅓ cup (295 g) superfine (quick dissolve) sugar
½ cup (60 g) Dutch process cocoa powder
¾ tsp (4 g) baking soda
¼ tsp (2 g) salt
½ cup (115 g) cool, unsalted butter, cut into pieces
½ cup (125 ml) hot, strong brewed coffee
½ cup (125 ml) milk
1 tsp (5 ml) vanilla extract
2 large large eggs, room temperature
Ingredients for the Fudge Frosting:
12 oz (340 g) semisweet chocolate, chopped
1 ¾ (425 ml) cup whipping cream
½ cup (125 ml) sour cream
½ (3 ml) tsp vanilla extract
1 pinch salt
Baking Directions for the Cake:
1. For the cake, preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth. Break the eggs into a small dish and stir them with a fork and then add them to the batter, again blending on medium speed just until smooth (the batter will be very fluid). Divide the batter evenly between the prepared pans and tap them on the counter to eliminate any bubbles.
4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then tip out onto a cooling rack to cool completely to room temperature. The cakes can be baked a day ahead, wrapped and stored at room temperature before frosting.
Directions for the Fudge Frosting
1. For the frosting, place the chocolate and cream in a metal bowl and place it over a pot of barely simmering water. Stir the chocolate and cream occasionally and gently until all the chocolate has melted and the mixture is smooth. Remove the bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture cool completely to room temperature, stir occasionally (you can chill the mixture for just a few minutes to start it setting, then let it continue to cool naturally at room temperature). Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency (do not whip vigorously or with electric beaters).
2. Place the first cake layers on your serving plate and, if needed, trim the cake to level it. Spread a generous layer of the frosting over the top of the cake. Trim the second cake, if needed and place this on top of the first cake layer. Spread frosting over the top and then the sides of the cake, using swirling motion with your spatula to create a nice design. Chill the cake for at least 2 hours, or until ready to serve.
3. The cake will keep, refrigerated, for up to 3 days.
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Gemma's Classic Chocolate Cake with Homemade Sprinkles & Fudge Frosting
This Classic Chocolate Cake with Fudge Frosting is a wonderful go-to chocolate cake, and one of my favorites for years. Print & share the RECIPE:
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PLUS, learn the secret to making my Homemade Sprinkles:
Hi Bold Bakers! Learn how to make this simple and decadent Chocolate Cake with Chocolate Fudge Frosting, which I think might be your new favorite. Plus, discover the secret behind my Homemade Sprinkles. So let's get baking!
Watch more Bigger Bolder Baking episodes:
* Cakes Playlist:
* Homemade Ben & Jerry's Ice Cream:
* Mug Cheesecakes:
* 1 Minute Mug Cakes Celebration:
Print & share the RECIPE:
FULL RECIPES ALSO LISTED BELOW
Best-Ever Chocolate Cake
(Adapted from Ina Garten)
INGREDIENTS
1 3/4 cups (250g/9oz) all-purpose flour
2 cups (400g/14oz) sugar
3/4 cup (2oz/50g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup (225g/8floz) buttermilk*
1/2 cup (115G/4oz ) vegetable oil, or any flavorless oil
2 large eggs
1 teaspoon pure vanilla extract
1 cup (225g/8floz) freshly brewed hot coffee
Chocolate Fudge Frosting Recipe
1 cup (225g/8oz) butter, at room temperature
6 cups (1lb 8oz/675g ) powdered sugar, SIFTED
1 1/3 cup (115g/4oz) cocoa
1 tablespoon vanilla extract
2/3 cup (51/2floz/165g) whole milk
METHOD
1. Preheat the oven to 350oF (180oC). Butter and line 3 8-inch x 2-inch round cake pans. You can use 2 time, I just wanted 3 layers in mine.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
3. In another bowl, combine the buttermilk, oil, eggs, vanilla and coffee
4. Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up.
5. Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a cake tester comes out clean.
6. Note: this cake cooks fast so check if after 25 minutes. You don’t want to overcook it.
7. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Buttermilk Substitute: You can make a replacement for buttermilk by mixing 1 cup of milk with 2 tablespoons of lemon juice. Let it sit for 30 minutes at room temperature, then use.
To make the Fudge Frosting:
1. In the bowl of an electric mixer, beat room temperature butter until lightly fluffy. Add the sifted powdered sugar 1 spoon at a time and mix well. It will get light in color and bigger
2. Add vanilla and cocoa, and the milk, scraping down the sides of the bowl as you work.
3. Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.
4. If the frosting is too thick, slowly add more milk or half and half, one tablespoon at a time, until it reaches the desired consistency.
5. You can use the frosting immediately, or store it in the refrigerator for 3 days, or freeze if for up to 3 months. Allow frosting to come to room temperature before using.
To Decorate:
1. Place 1 layer, flat side up, on a flat plate or cake pedestal.
2. Create a crumb layer :With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
3. Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean)
4. Take the cake from the fridge and put on another, final layer of frosting. Try and get it as smooth as you can.
5. To finish the top of your cake, take a spoon that has been dipped in hot water and dried. Work from the outside in and create a swirl until you get to the center.
6. Finish your cake off with your homemade sprinkles.
7. Store at room temperature or in the fridge for up to 4 days. If storing in the fridge make sure it reaches room temperature before eating.
Simple Moist Chocolate Cake Recipe | Basic recipe for beginners
This recipe is an easy chocolate cake recipe which is moist and dense. this is a quick recipe even beginners can do easily.
For Printable written Recipe :
????For Recipe without Buttermilk :
Simple Moist Chocolate Cake Recipe
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Flour :- All purposes flour/ plain flour/ Maida
2 cups flour
2 cups sugar
1/4 cup cocoa powder
1 tsp baking powder
1 tsp of salt
2 tsp baking soda
1 cup butter milk
1 cup hot water
1/4 cup melted butter
1 tbsp vanilla essence
3 eggs
Bake in a preheated oven @ 200 C for about 45 minutes or until a skewer inserted in the middle comes out clear.
Make sure not to over mix the batter.. Some lumps in the batter is absolutely ok..
To make buttermilk add 1 tbsp vinegar or lemon juice to 1 cup milk and let it stand for 10 minutes..
???????? French Classic Chocolate Cake Recipe: Rich, Soft and super moist. (Gâteau Au Chocolat, ASMR)
Hello friends! Today we're going to share with you how to make a classic French Chocolate Cake (Gâteau Au Chocolat).
Who doesn't love one bowl cake recipe, if we can make a delicious dessert quickly and easily, why not? Try this rich and soft, moist and fluffy Chocolate Cake.
If you are a chocolate lover. This is the one you’ve been dreaming of! We always look for some chocolate dessert to surprise my family and ourselves. Since we made it, the compliments continued. This cake is perfect to make for any holiday, even birthday, especially since the ingredients and tools required are simple and minimal.
This recipe idea is from Pierre Hermé, but we adjust the instructions a little bit to make it more simple. One bowl, minimal ingredients, and just follow this easy recipe, then you will get a fluffy, tender-moist chocolate cake! Enjoy. :)
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
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How to make French Chocolate Cake
Gâteau Au Chocolat Recipe
???? Cake Tin Size: A round cake tin, the diameter is 15cm/6”
✎ Ingredients
70% bittersweet chocolate 125g
unsalted butter 125g, cut into small cubes
granulated sugar 100g
all-purpose flour 35g
egg 2, medium size, room temperature
a pinch of salt
* more butter and flour to grease the cake tin
✎ Instructions
1. Butter the baking pan and flour the pan, then shake it around the edge, next invert the pan and tap out any excess flour.
2. Crack two eggs into a bowl, and whisk them slightly, set aside.
3. Use a knife and carefully shave off or chop the chocolate into small pieces.
4. Put the chocolate and butter into a large bowl, and place on top of a saucepan 1/3 full with simmering water over low heat, use the hot water bath to melt them. Once melted, remove from heat.
5. Add the sugar until perfectly amalgamated.
6. Add eggs in two batches, mix until the mixture is incorporated each time, then add the remaining egg, mix again until well combined.
7. Sift the flour and salt into a bowl, mix until it disappears from the dough. but do not over mix.
8. Pour the batter into the pan, and smooth the top with a spatula.
9. Preheat the oven to 180C, bake for 22~25 minutes. Once baked, take out the cake and place it on a wire rack, let it cool down.
10. You can lightly dust with powdered sugar, or pour the ganache evenly over the top, or even put some fruits or whipped cream as you like.
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#FrenchDessert
#easyRecipes
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This recipe is an easy chocolate cake recipe which is very moist .This is a quick recipe even beginners can do easily.
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The Most Amazing Chocolate Cake is here
Ingredients:
NOTE: 1 CUP = 240 ML
Cake pan size = 6 inch* 3 inch.
All purpose flour - 1cup (120 grams)
Cocoa powder - ½cup (60 grams)
Sugar - 1cup (200 grams)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - 1/4tsp
Egg - 1
Oil or melted butter - ¼cup (60 ml)
Buttermilk - ½cup (120ml)
Vanilla essence - 1tsp
Warm water - ½cup (120ml)
Method:-
1. Preheat oven to 350 degrees F or 180 C. Butter cake rounds.
2.Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until combined.
3.Add eggs, buttermilk, warm water, oil, and vanilla. Mix everything until combined.
4.Fill pan with cake batter.
5. Bake for 30-35 minutes at 350 F or 180 C , until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6. Cool for 15 minutes and then turn out the cakes and allow to cool completely.
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