My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
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Thanks for watching!
Never fail at making CHOCOLATE GANACHE again! Literally everything you need to know
RECIPE:
SHOP:
NOTE: In the video I mention the quantities I used to make a whipped dark chocolate ganache. The cream should be 450g not 375g. Sorry about that!
Indulgence takes many forms, but few can rival the sheer delight of chocolate ganache! A velvety, luxurious concoction born from the marriage of chocolate and cream, ganache has become a beloved staple by bakers around the world. It’s simple to make, but easy to mess up! But not to worry, because in this video I’m going to share literally everything you need to know about ganache (including dark, milk, white, whipped and pipeable ganache) so you never fail at making one again!
RATIOS:
DARK CHOCOLATE GANACHE - 1:1 ratio of chocolate to cream.
MILK CHOCOLATE GANACHE - 1.5:1 ratio of chocolate to cream.
WHITE CHOCOLATE - 2.5:1 ratio of chocolate to cream.
PIPEABLE DARK CHOCOLATE GANACHE - 2:1 ratio of chocolate to cream
WHIPPED DARK CHOCOLATE GANACHE - 1:3 ratio of chocolate to cream
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
-------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
-------------------------------------------------------------
Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
Chocolate Cake With Chocolate Ganache Glaze
The chocolate cake with chocolate butter cream and chocolate ganache recipe
***The cake (16cm round pan)
60g cocoa powder
200ml hot coffee
150g all purpose flour
1tsp baking soda
1/2 tsp baking powder
1 pinch of salt
2 eggs
170g sugar
75ml milk
60g oil
1 tbsp vanilla
1 tbsp vinegar
***Chocolate butter cream
300g room temperature butter
50g cocoa powder
200g powdered sugar (you can add up to 300g if you want more sweet)
80g dark chocolate (finely chopped)
60g heavy cream
***Chocolate ganache glaze
130g dark chocolate (finely chopped)
130g heavy cream (boiled)
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How to Make Moist Chocolate Cake with Super rich chocolate Icing| | Best Chocolate Cake| Bake N Roll
Hi welcome to my channel Bake N Roll
#howtomkechocolatemoistcake
#bestchocolatecake
#supermoistchocolatecake
#bestchocolateicing
DYI buttermilk:
warm milk 1 1/2 cup ( i used fullcream milk)
white vinegar 1 1/2 tbsp ( you can use lemon juice instead 1 tbsp).
Mix all vinegar and milk and let it set for 5 to 10 minutes.
Cake Batter: ◇Moist chocolate cake/buttermilk chocolate cake
all purpose flour 390 grams (3 cups)
sugar 600 grams (3 cups)
make sure there are no lumps, cocoa powder 104 grams (1 1/3 cup) dutch process
baking soda 2 1/2 tsp
baking powder 2 tsp
salt 1 1/2 tsp
egg 3 large (60 grams each with shell)
vanilla 2 tsp
oil 2/3 cup
buttermilk 1 1/2 cup
hot water 1 1/2 cup (mix with coffee powder 1 tbsp)
Chocolate frosting:
powder sugar 800 grams ( 6 1/2 cup)
cocoa powder 160 grams ( 1 3/4 cup) dutche process
butter 300 grams (1 1/4 cup + 2 tbsp)
boiling water 200ml
dark chocolate 120 grams ( melted)
salt 1 tsp
Baking time: 55 mimutes to 1 hour
Oven temperature: 160°c
Super moist chocolate Cake with perfect chocolate ganache
Moist Chocolate Cake with perfect chocolate ganache
#supermoistcake
#chocolateCake
#MoistChocolate
#moistchocolatecake
#chocolateGanache
#perfectcake
#cake
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
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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