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!
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BUTTERMILK SUBSTITUTE:
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✅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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Chocolate Dream Cake Recipe [No Oven]
How to make Chocolate Dream Cake [ASMR]
No Oven Dream Cake Recipe
Homemade Dream Cake Chocolate
No Bake Chocolate Dream Cake
[Turn On Captions]
Chocolate Dream Cake Ingredients:
1st layer: Chocolate Moist Cake
1 Large Egg
1 cup Sugar
1/4 cup Vegetable Oil
1/2 Buttermilk (for homemade use 1/2 tsp Vinegar + 1/2 cup Milk)
1 tsp Vanilla Extract
1 cup All Purpose Flour
1/3 cup Cocoa Powder
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Instant Coffee
2nd layer: Chocolate Ganache (Optional)
1 cup Heavy Cream
1 cup Chocolate Compound
or
Sugar Syrup
1 cup Water
1 cup Sugar
3rd Layer: Chocolate Pudding
1/3 cup Cocoa Powder
1 cup Sugar
2 1/2 cup Milk
3 tbsp Cornstarch
4th layer: Chocolate Shards
200g Milk/Dark Chocolate Compound
5th Layer: Toppings
Cocoa/Milo Powder
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Love, Kirbyyy
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Crazy Cupcakes: One Easy Cupcake Recipe with Endless Flavor Variations!
My Crazy Cupcakes recipe is the only Cupcake recipe you will ever need to make endless flavor variations. Make my best-ever Birthday Cake Cupcakes, Red Velvet Cupcakes, Cookies & Cream Cupcakes and any flavor you like with this one batter. So let's get baking!
WRITTEN RECIPE:
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to make simple, game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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GET THE WRITTEN RECIPES (includes instructions and measurements):
Gemma's Bigger Bolder Baking Ep 194
#cupcake #cupcakesrecipe #cupcakes
CHAPTERS
00:00 - Introducing Crazy Cupcakes
00:57 - Creaming the butter and sugar for light and fluffy cupcakes
01:50 - Adding milk to the cake batter
02:48 - Vanilla and Almond Extract in Birthday Cake Cupcakes
03:40 - Mixing it all together
04:27 - Adding Walnuts and Cinnamon
05:09 - Adding Crushed Oreos to Cupcake Batter
05:56 - Making a Red Velvet Cupcake
06:49 - Making Red Velvet and Chocolate Cupcakes
07:43 - Baking the Cupcakes
08:31 - Decorating Cupcakes with Frosting and Toppings
09:14 - Oreo Cupcakes
10:02 - My Favorite Cupcake Recipe
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
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Classic Vegan Chocolate Cake Recipe
This vegan chocolate cake is decadent, easy to make, and beautifully rich. It's perfect for that chocolate fix or for a special occasion.
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Chocolate Crazy Cake / Wacky Cake #chocolatecake #cakerecipe #cakeshorts
This chocolate cake recipe doesn’t use any milk, eggs, or butter. It only uses pantry ingredients. Chocolate crazy cake sweet, delicious, and easy to make!
Today we’re once again bringing you an easy, pantry staples dessert recipe. This chocolate cake is termed “crazy” because of its ingredients and the way it is mixed. It’s also been termed “wacky cake” or “funny cake”.
It’s an old fashioned classic recipe that is a MUST for your recipe box. It’s light, it is fluffy and full of chocolate flavor. Plus, it makes just a small 8×8 cake…perfect for snacking!
Crazy Cake with Chocolate Ganache Recipe
Crazy Cake - one of the most delicious cakes, moist and chocolaty, full of flavor and almost melting in your mouth. It is so quick to prepare and no eggs, butter or milk are used.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 8-10 servings
1 1/2 cups (190g) all-purpose flour
1/2 cup (100g) sugar
1/4 cup (30g) unsweetened cocoa powder
1 tsp (6g) baking soda
1/2 tsp (2g) salt
5 tbsp (70g) canola oil
1 tbsp (15ml) vinegar
1 tsp (5g) vanilla extract
1 cup (240ml) hot water
Ganache
7 oz (200g) semisweet chocolate, chopped
1/2 cup (120g) whipping cream
1. Preheat oven to 350F (180C).
2. In an 8 inch (20cm) springform pan add flour, sugar, cocoa powder, baking soda and salt. Whisk to combine.
3. Add the oil, vinegar, vanilla and hot water and whisk again until completely combined.
4. Use a spatula to spread evenly and bake for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean.
5. Let it cool slightly and remove the sides of the pan.
6. Prepare the chocolate ganache. Heat the cream in a small sauce pan, until almost boiling to the edges. Remove from heat and add chopped chocolate. Let sit 1 minute and then stir until smooth.
7. Spread the ganache on top of the cake leaving 1 inch (2.5cm) border at edge.
8. Use a spoon to create a flower shape.
9. Let the ganache set a bit at room temperature before serving.
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