Triple Layer Chocolate Fudge Cake Recipe By Food Fusion (Secrets Revealed)
We just raised the bar even further this time. This super moist triple-layer chocolate fudge cake is truly a crowd-pleasing delight. #HappyCookingToYou #FoodFusion #PakolaFullCreamMilk
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00:00 Triple Layer Chocolate Fudge Cake Recipe
00:17 Prepare Chocolate Fudge cake
01:49 Prepare Chocolate Ganache & frosting
03:05 Assembling
05:00 Aray waah
Recipe in English:
Ingredients:
Prepare Fudge Cake:
-Maida (All-purpose flour) 210g (1 & ½ Cup)
-Cocoa powder 56g (1/2 Cup + 2 tbs)
-Namak (Salt) ¼ tsp
-Baking soda ½ tsp
-Baking powder 1 tsp
-Anday (Eggs) 2 (room temperature)
-Pakola Full Cream Milk 1 Cup
-Cooking oil ½ Cup
-Bareek cheeni (Caster Sugar) 1 & ½ Cup
Prepare Chocolate Ganache & Frosting:
-Whipping cream 350ml
-Pakola Full Cream Milk 3 tbs
-Milk chocolate grated 400g
-Makhan (Butter) unsalted 60g (room temperature)
-Icing sugar ¾ Cup
-Chocolate chips
Directions:
Prepare Fudge Cake:
-Grease 8-inch baking pan with cooking oil & line with butter paper & set aside.
-On a bowl,place a sifter,add all-purpose flour,cocoa powder,salt,baking soda,baking powder & sift dry ingredients together,mix well & set aside.
-In a bowl,add eggs,milk,cooking oil,caster sugar & beat well.
-Now add dry ingredients & beat on low speed until combined then fold with the help of spatula.
-Pour batter in prepared baking pan & bake in preheated oven at 180C for 40 minutes (on lower grill).
-Take out from oven,spray water immediately to keep cake moist.
-Take out cake from pan and keep it on rack & let it cool completely.
Prepare Chocolate Ganache & Frosting:
-In a saucepan,add whipping cream & milk,turn on the flame,mix well & simmer on low flame until its hot (6-8 minutes).
-Remove from heat,add chocolate & mix well until chocolate melts.
-Add butter & mix well until well combined.
-Transfer to a bowl & let it cool completely while mixing at room temperature.
-Reserve 1 & ½ Cup of ganache for later use.
-Cover remaining ganache & refrigerate until chilled.
-Take out from refrigerator and beat well for 3-4 minutes.
-Add icing sugar,beat until soft peaks form & transfer to a piping bag.
-With the help of the layer cake slicer,horizontally cut three layers of cake.
-Place first layer of cake on cake stand,apply prepared chocolate frosting and add chocolate chips.
-Place another layer of cake,apply prepared frosting and add chocolate chips & repeat the same process for top layer of cake and cover the sides of the cake with frosting & refrigerate for 1 hour.
-Pour reserved chocolate ganache warm on the top of the cake,apply grated chocolate on the sides of the cake & refrigerate for 30 minutes.
-Decorate & serve!
Moist Chocolate cake recipe || How to make Moist chocolate Cake recipe || easy cooking with das
Moist Chocolate cake recipe || How to make Moist chocolate Cake recipe || easy cooking with das
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Ingredients: (pan size 8''/12)
all purpose Flour 2 cup (240gm)
cocoa powder 2/3 cup 65gm
sugar 1 1/2 cup (300gm)
salt 1 tsp
baking powder 2 tsp
banking soda 1 tsp
milk 1 cup (240gm) ( fresh milk)
oil 1/2 cup (120gm sunflower oil or vegetable oil)
vanilla 1 tbsp
1 tbsp coffee powder (optional)
4 eggs. (or 3/4 cup yogurt=183gm)
BAKE IN PREHEATED OVEN 175℃ For. 30-40 minutes.
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Chocolate Frosting.
milk 2 cup (480ml)
sugar 3/4 cup (150gm)
1/2 cup cocoa powder (50gm)
4 tbsp flour (32gm) (plain flour or Cornstarch. )
80gm Butter .
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The Ultimate Chocolate Cake with Erin McDowell
Baker extraordinaire Erin McDowell makes the ultimate chocolate cake, featuring dreamy Devil's Food cake, a creamy chocolate custard filling, and a whipped ganache frosting. GET THE RECIPE ►►
For even more chocolate cake (that's cut into btw) check out Rick Martinez's One-Bowl Chocolate Birthday Cake:
Also featured in this video
KitchenAid Artisan Series Tilt Head Stand Mixer, 5QT:
GIR Silicone Spatulas:
Food52 x Dansk Kobenstyle Butter Warmer:
Five Two Wooden Spoons:
INGREDIENTS
For the Devil's Food Cake:
1 ½ cups unsweetened cocoa powder
1 cup boiling water
1 ¼ cups whole milk
9 ounces unsalted butter
3 cups granulated sugar
5 large eggs
1 tablespoon vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon fine sea salt
For the chocolate custard filling:
2 ½ cups whole milk
½ cup heavy cream
4 ounces unsweetened chocolate
4 ounces bittersweet chocolate
1 cup granulated sugar
1/3 cup cornstarch
Large pinch fine sea salt
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
For the whipped ganache:
12 ounces bittersweet chocolate
1 ¼ cup heavy cream
1 recipe Basic Chocolate Glaze (
chocolate sprinkles, as needed for finishing
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Keto Chocolate Fudge Cake | Decadent chocolate ganache frosting
#coconutflour #nutfree
Wanted to recreate the meal I would eat at my first job, Bob Evan's Hershey's hot fudge cake. And this cake hit it perfectly. So decadent, moist and delicious, I'm so happy to have this recipe in my collection for birthdays and special occasions. I know it's gonna be a requested cake from my family from now on.
Ingredients and blog link to full recipe below!!!
I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.
Follow me on Instagram for sneak peaks at whats to come.
Instagram-@Ketoupgradechef
Reddit-u/KetoUpgrade
Facebook Page -
Keto Upgrade e-mail - ketoupgrade.info@gmail.com
Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.
Lakanto powdered monkfruit-
Anthony's powdered monkfruit -
Isopure chocolate whey protein isolate -
Instant espresso powder-
Mixing bowls-
Silicon spatulas-
Silicon whisks-
Scale -
Mini Offset Spatula -
Wilton 8 inch Cake Pans -
Cake Decorating wheel and kit -
Wilton decorating tip set -
Emersion Blender -
Ganache Frosting:
12 oz. Keto Dark Chocolate Chips (I use Lily's)
12 oz. Heavy Cream
Chocolate Cake :
90 g Powdered Sweetener (3/4 Cup)
1 tsp. instant espresso
102 g Chocolate Whey Protein Isolate (approximately 1 Cup)(Perfect Keto is what I used for this recipe but ISOpure is cheaper and works also)
128 g Coconut Flour (1 Cup)
1/2 Cup Dutch cocoa powder
1 tsp. Xanthan Gum
2 1/4 tsp. Baking powder
1 1/4 tsp. Baking Soda
1/2 tsp. Salt
5 Eggs (room temp)
1 1/4 Cup Alternative buttermilk (1 Tablespoon Vinegar + unsweetened almond/cashew/macadamia nut milk or any milk) warmed in microwave
16 Tbs. Butter (melted)
Coating Ganache:
6 oz. Heavy Cream
6 oz. Semi-sweet keto chocolate chips
Macros for 1/14 of cake: Using all of the ganache and 3 layers of cake
428 Calories
37 g Fat
18 g Total Carbs
14 g Fiber
4 g Net Carbs
9.75 g Protein
Blog post to full recipe:
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!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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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DECADENT MOIST CHOCOLATE CAKE / How to make Decadent Moist Chocolate Cake
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DECADENT MOIST CHOCOLATE CAKE
Moist Chocolate Cake
1 cup Hot Water
1/4 c and 2 Tbsp Dutch Cocoa Powder
1 tsp Instant Coffee Powder
1 tsp Vinegar
1 pc Egg, medium
1 tsp Vanilla
3/4 cup Brown Sugar
1/4 cup Oil
1 cup All-Purpose Flour
2 tsp Baking Powder
1/4 tsp Salt
*Bake in a preheatead oven at 170C for 35-45mins, or until the toothpick comes out clean.
Chocolate Frosting
200 ml Condensed Milk
1 tsp Vanilla
1/4 cup Dutch Cocoa Powder
1 tsp Instant Coffee Powder
250 ml All Purpose Cream
2 Tbsp Butter
Yield: 1 Äluminum pan (8x8 size)
**Best Serve when chilled
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#ChocolateCake #DecadentChocolateCake #MamaAisKitchen