Super moist chocolate Cake with perfect chocolate ganache
Moist Chocolate Cake with perfect chocolate ganache
#supermoistcake
#chocolateCake
#MoistChocolate
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#perfectcake
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moist chocolate cake
ingredients;
1 3/4cup all purpose flour
2 cups white sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1cup Milk
1/2 cup oil
2 large eggs
1tsp vanilla
1 stick nescafe ( 2g coffee)
1cup hot water (very hot)
super moist Chocolate cake
#verymoist
#chocolatecupcakes
#cakes
#cupcakes
#easytomakechocolatecake
#chocolate
Super Soft Chocolate Mirror Glaze Cake Without Cornflour, Neutral Gel | Best Chocolate Cake Recipe
Super Soft Mirror Glaze Cake Without Cornflour, Neutral Gel | No Eggs, No Oven Best Chocolate Cake
#chocolatecake #mirrorglazecake #chocolatecakewithouteggs #egglessandwithoutoven
Ingredients:
Note :
1 Cup = 200 ml
For Chocolate cake Sponge:
Oil - 1/3 cup (55 gm)
Curd - 1/3 cup ( 80 gm)
Powdered Sugar - 1/2 cup &2 tbsp ( 120 gm)
All Purpose Flour/ Maida - 1cup ( 150 gm)
Cocoa Powder - 1/4 cup ( 20 gm)
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
A pinch of salt
Milk - 1/2 cup
For Cream :
Cream - 1 cup
Powdered Sugar - 1/4 cup (50 gm)
Cocoa Powder - 1/4 cup ( 20 gm)
For Mirror Glaze:
Water - 3/4 cup
Sugar - 3/4 cup ( 175 gm)
Cocoa powder- 1/3 cup ( 30 vm)
Dark Compound Chocolate - 60 gm
Butter - 1tbsp
#anyonecancookwithdralisha #dralishachocolatecake #chocolatefrosting #bestchocolatecakerecipe #mirrorglaze #chocolatetrufflecake
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Chocolate Bundt Cake Recipe with a Decadent Chocolate Glaze
This chocolate Bundt cake recipe filled with chocolate chips and topped with chocolate glaze is perfect for any chocolate lover! This chocolate Bundt cake is a one bowl recipe made with chocolate cake mix and chocolate pudding and the perfect recipe for a 10 inch Bundt pan. The addition of sour cream to this chocolate Bundt cake helps make this Bundt cake really moist. Use any type of chocolate chips, like semi-sweet chocolate chips, dark chocolate chips, mini chocolate chips, or sugar-free chocolate chips, to add to this chocolate Bundt cake. The chocolate chips are completely optional, but does add an additional flavor to this delicious chocolate Bundt cake.
Once the chocolate Bundt cake is baking, start making the chocolate glaze. This chocolate glaze is incredibly easy to make and can go on other desserts as well! Depending on the consistency you would like this chocolate glaze to be, you can add more or less confectioner sugar or more or less warm water to it. The measurement below seemed to be the perfect consistency to drizzle on this chocolate Bundt cake. Use a drizzle bottle or my favorite method, a small sandwich bag with a small hole cut on one of the corners, and drizzle the chocolate glaze over the cake.
Bundt Cake Ingredients:
1 15.25 oz box of chocolate cake mix
1 3.9 oz pudding packet
1/2 cup water
1/3 cup vegetable oil
3 eggs
1 cup of sour cream
1 cup chocolate chips of your choice
Chocolate Glaze Ingredients:
1 1/4 tbsp + 2 tbsp confectioner sugar
1 1/2 tbsp milk cocoa powder
2-4 tbsp warm water
1 1/2 tbsp Special Dark Hershey cocoa powder
2 tbsp melted unsalted butter
1 tsp vanilla extract
Directions
1. In a large bowl of a hand or stand mixer, add 15.25 ounce chocolate cake mix, a 3.9 ounce chocolate pudding packet, water, vegetable oil, 3 large eggs, and sour cream. Start mixing the ingredients together until all of the ingredients are combined. Add in the chocolate chips. Use a spatula and fold the chocolate chips in until they are covered.
2. Prepare the Bundt pan for baking by brushing on melted butter to the Bundt pan, making sure to cover the entire pan. This will help ensure that the Bundt cake will come out easily and perfect. Sprinkle some all-purpose flour on top of the melted butter in the Bundt pan and continue using a pastry brush, apply the all- purpose flour. Use up any remaining butter and brush evenly onto the Bundt pan.
4. Pour the cake mixture around the Bundt pan. Use a spatula to spread the cake mixture around the Bundt pan to make sure it is even. Bake in a 350 °F preheated oven for around 45 minutes.
5. To make the chocolate glaze, add and sift confectioner's sugar and cocoa powders into a large bowl. Add warm water, melted butter, and vanilla extract. Whisk these ingredients together until they are combined. Depending on the consistency you would like this chocolate glaze to be, add more or less confectioner sugar or warm water. Use a drizzle bottle or a small plastic sandwich bag with a small cut to one of the edges to drizzle this chocolate glaze over the Bundt cake.
Other Videos To Watch!
Chocolate Lovers Playlist-
Pistachio Bundt Recipe-
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Chocolate Indulgence Cake Recipe | Cotton Soft Chocolate Cake | Chocolate Glaze
Chocolate Indulgence Cake – If there are all the cakes lined in the café, I will always pick something with chocolate. Why is it called Chocolate Indulgence? This cake is made of all the chocolates you know. White chocolate and dark chocolate ganache and glaze with chocolate sponge cake, so delicious. I will not think this is too much chocolate. This cake is well balance with white chocolate, a little milky and creamy feeling. The glaze without gelatin turned out so amazing with a few lines of white chocolate drizzle décor, looks so simple and elegant. I hope you’re inspired to make this cake. Let me know your thoughts and how your version turned out as I’m excited to share this recipe with you. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Chocolate Sponge Cake
I am using 6-inch round pan
3 egg yolks
50g [¼ cup] fine sugar
48g [3½ tbsp] light oil
60ml [¼ cup] milk
1 tsp vanilla extract
¼ tsp salt (sorry I think I left out that video clip)
90g [¾ cup] cake flour
18g [2½ tbsp] cocoa powder
3 egg whites
½ tsp cream of tartar
50g [¼ cup] fine sugar
• White Chocolate Ganache
140g [1 cup] white compound chocolate
75g [¼ cup + 1 tbsp] whipped cream, hot
• Dark Chocolate Ganache
200g [1½ cup] dark compound chocolate
200g [¾ cup + 1 tbsp] whipping cream, hot
• Chocolate Glaze
170g [1 cup] dark chocolate coins or compound chocolate
170g [¾ cup] whipping cream, hot
8g [½ tbsp] butter
20g [1 tbsp] honey (to give the glaze a shine, optional)
sugar syrup
[1 tbsp sugar + 1 tsp coffee powder
+2 tbsp hot water] cool before using
Décor
White chocolate drizzle [you can warm up the remaining chocolate until drizzle consistency]
Dark chocolate piping
Dark chocolate & Pistachio nuts, chopped
Instructions:
• Chocolate Sponge Cake
Please refer to
• White Chocolate Ganache
1. Chop the white chocolate bar into fine pieces to ease the melting and no lumps. Transfer into a bowl.
2. Add the hot whipping cream. Make sure all the chocolate submerge into the cream. Let it rest for 5 min.
3. After 5 min, mix the chocolate vigorously until all melted and no lumps. If you still find lumps in the mixture, pop it into the microwave for 1 min to break the lumps. The mixture should be smooth and creamy.
4. Cover with cling film and refrigerate for at least 1 hour.
5. After 1 hour, use a mixer to mix the mixture until creamy and stiff.
6. Transfer into a piping bag and set aside.
• Dark Chocolate Ganache (exactly the same way as the white chocolate ganache above)
1. Chop the dark chocolate bar into fine pieces to ease the melting and no lumps. Transfer into a bowl.
2. Add the hot whipping cream. Make sure all the chocolate submerge into the cream. Let it rest for 5 min.
3. After 5 min, mix the chocolate vigorously until all melted and no lumps. If you still find lumps in the mixture, pop it into the microwave for 1 min to break the lumps. The mixture should be smooth and creamy.
4. Cover with cling film and refrigerate for at least 1 hour.
5. After 1 hour, use a mixer to mix the mixture until creamy and stiff.
6. Transfer into a piping bag and set aside.
• Assemble the Cake
Please refer to
• Chocolate Glaze
1. In a bowl, add the chocolate melts/coins and hot whipping cream.
Remark: you can also use dark compound chocolate. Any chocolate that can melt easily.
2. Place the bowl over a double boiler. Mix vigorously until the chocolate is completely melted and no lumps. The mixture should be smoothen and flowing consistency.
3. Strain the mixture. Let it rest until the temperature comes down to about 35°C-37°C.
Remark: if you don't have a thermometer, feel with your hand, the mixture is completely cool but in drizzle consistency. Do not over rest it, as the temperature goes down, the chocolate mixture will become thicker and thicker and harder to spread on the cake. You can always reheat the mixture again if you think it’s too thick and not drizzle consistency anymore. Then wait again until 35°C-37°C.
4. Pour the glaze over the cake. Let the glaze drip for about a minute. When it stop dripping, transfer to cake onto the cake plate.
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The BEST Chocolate Cake I’ve ever had (& It's So EASY To Make!)
Today, I am sharing how to make by far, the BEST classic-style chocolate cake I’ve ever had! And the best part is it is so easy to make. It is fluffy, not too dense, so rich, and incredibly moist. The chocolate dream came true in this cake… Use this recipe for any cakes and desserts you like for your special occasions!
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???? The Ingredients:
Dried Ingredients
• Granulated sugar: 400g | 14.1oz (2 US cups)
• All-purpose flour: 215g | 7.6oz (1 2/3 US cups)
• Cocoa powder: 100g | 3.5oz (2/3 + 1/6 US cups)
• Baking soda: 2 tsp
• Baking powder: 1 tsp
• Salt: 1/2 tsp
Wet Ingredients
• Whole milk: 300g | 10.5oz (1 & 1/4 US cup)
• White Vinegar: 1 Tbsp + 1 tsp (20g)
• Egg: 2 (100g | 3.5oz)
• Oil: 125g | 4.4oz (1/2 US cup + 1 Tbsp)
• Vanilla extract: 1 tsp
• Unsalted butter: 56g | 2oz (1/2 US stick)
• Hot water: 300g | 10.5oz (1 & 1/4 US cup)
???? Bake at 350F/176C until the center bounces back gently or a toothpick comes off clean:
3 8” pans: for about 30 minutes
Regular cupcakes: 16-18 minutes
*Adjust the time and temperature depending on the oven and the size & thickness of your cake.
* The cake is fragile while it’s still hot. I advise you not to flip the pan vigorously while it’s still hot.
Watch this video to see how to make Chocolate buttercream:
How To Make Amazing Chocolate Buttercream from Any Plain Buttercream!
???? Get the printable recipe from my blog!:
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8” pans
Cupcake pan
Cocoa powder I used today
Stand mixer
???????????? Other chocolate cake recipes:
Chocolate Banana Cake:
Opera Cake:
Black Forest Cake:
???????????? Check out my vanilla cake recipes as well:
Chiffon Cake
Genoise Sponge Cake:
Roll Cake:
???????????? Other chocolate recipes:
Chocolate Mousse:
Chocolate Mirror Glaze:
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Homemade Delicious Especially Dark Chocolate Cake - The Best Moist Cake Recipe from Hersheys
ALL THE MEASUREMENTS ARE LISTED BELOW where it says SHOW MORE
Chocolate cake for dessert is my husband's apple pie. He is a chocolate addict; a chocoholic. And as much as he loves chocolate ice cream and chocolate candy or candy bars or chocolate anything, his absolute favorite is chocolate cake.
No fruit (heaven forbid), no frills, just homemade chocolate cake. He also likes a box chocolate cake in a pinch but now that I've made this HERSHEY'S Especially Dark Chocolate Cake Recipe with my own twist, he begs me for this every time, with chocolate frosting (this recipe) or cream cheese or whipped cream. I can usually count on him for anything when I put one of these together.
So here's how to make THE best, most delicious dark chocolate cake you've ever had. I made this for my mother's birthday and I think it's her new favorite too. Recipe details are listed below the video. Enjoy!
Ingredients:
2 cups sugar
1 and 3/4 cups all-purpose flour
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling strong coffee
Directions (cake):
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I like to add a round piece of parchment paper to the bottom of my pans but you don't have to.)
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with DARK CHOCOLATE FROSTING. (see recipe below)
DARK CHOCOLATE FROSTING
Ingredients:
1/2 cup (1 stick) butter, melted
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
3 cups powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Melt butter. Set aside while you mix dry ingredients.
In a mixing bowl, stir together cocoa and powdered sugar then mix in vanilla, heavy cream and butter. Beat with electric mixer until you get a creamy spreading consistency. Add a tablespoon or two of heavy cream if frosting is too dry, or a little extra sugar if too wet.
Makes about 2 cups frosting.