Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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How to Make Moist Chocolate Cake with Super rich chocolate Icing| | Best Chocolate Cake| Bake N Roll
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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
The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.
If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
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Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
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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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Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
RECIPE:
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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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Bundt Pan-
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Song: Weekend Love by Tomas Skyldeberg