Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Ina creates a mouthwatering chocolate cake using black coffee as her secret ingredient!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Beatty's Chocolate Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield: 8 servings
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Directions
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Chocolate Decadence Cake by The Cake Boss | Fast Cakes Ep01
Cake Boss Buddy Valastro shows you how to make a fast and simple chocolate decadence cake. See below for full recipe.
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Starring Buddy Valastro
Executive Producer: Art Edwards
Produced by Andy Mills and Cakehouse Media
Music:
2017
Chocolate Decadence Cake Recipe
CHOCOLATE CAKE
1 ½ cup Cake Flour
1 ½ cup Sugar
8 Tbs Unsalted Butter
1/3 cup Cocoa powder
1 tsp Baking Soda
¼ tsp Baking Powder
1/3 cup Unsweetened Chocolate (melted)
½ cup Hot Water
2 extra large Eggs
½ cup Buttermilk
Preheat oven to 350F
Place flour, sugar, butter, cocoa powder, baking soda and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth.
Stop the motor and pour in the chocolate. Mix for 1 minute, then, with the motor running, pour in hot water. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, add buttermilk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated.
Grease your 7” cake pans, divide the batter into pans and bake for 25-30 minutes or until a cake tester comes out clean.
CHOCOLATE GANACHE
1 cup Heavy Cream
9 oz Semi Sweet Chocolate
Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake | Mortar and Pastry
~Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake~
#MoistChocolateCake
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Ingredients:
1 1/2 cup softened butter, unsalted
3 1/2 cup sugar
5 eggs
4 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 1/2 cup cocoa powder, unsweetened
1 1/2 tbsp instant coffee
3 cups hot water
Bake at 180C for 1 hour or until skewer inserted at the center comes out clean
Simple Syrup:
1/2 cup sugar
1/2 cup water
Chocolate Ganache:
500g dark chocolate
250mL all purpose cream
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SUPER MOIST CHOCOLATE CAKE | WITHOUT OVEN
Recipe without oven/bake without oven
BANANA BREAD LOAF WITHOUT OVEN..
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PLAIN CARROT CAKE WITHOUT OVEN..
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3 INGREDIENTS CHOCO LAVA CAKE WITHOUT OVEN
FUDGY BROWNIES WITHOUT OVEN..
Hello friends in this video we are going to make moist chocolate cake without oven. Perfect snack for our kiddos. I hope you will like it.Let me know and comment down below.Thank all my dear.
MOIST CHOCOLATE CAKE WITHOUT OVEN
Ingredients:
For cake batter;
1 cup all purpose flour
1/3 cup cocoa powder (bensdorp)
1 tsp baking powder
1 tsp baking soda
1 cup white sugar
1/2 tsp salt
2 large eggs
1/4 cup vegetable oil
1/2 cup full cream liquid milk
1 tsp vanilla essence
1 tsp instant coffee powder + 1/3 cup hot water
1 tbsp distilled white vinegar
For choco frosting;
1 cup full cream liquid milk
1/2 cup white sugar
1/8 cup all purpose cream
1/3 cup cocoa powder (bensdorp)
1/4 cup all purpose flour
2 tbsp butter
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Black Magic Cake
This divine black magic cake is bursting with decadent and rich chocolate flavor. It is absolutely sublime and SO moist. The coffee undertones enhance the deep chocolate taste for a sinful treat you will want to make again and again.
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Grab the full, printable recipe on my blog:
Ingredients
Cake Ingredients
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk or buttermilk
2 large eggs room temperature
1 cup black coffee or 2 shots of espresso with water added to make 1 cup
1 teaspoon vanilla extract
½ cup vegetable oil
Ganache Ingredients
12 ounces dark chocolate chips
1 ½ cups heavy whipping cream
Instructions
Preheat the oven to 350°F. Line the bottom of two 8-inch round cake pans with parchment paper and spray the bottom and sides with non-stick cooking spray.
Pro Tip: Ideally, you should use shiny pans rather than dark pans as the dark pans can cause your chocolate cake to brown too early around the edges.
Pro Tip: You can buy pre-cut parchment paper rounds to make lining the pans easier.
Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of a standing mixer.
Pro Tip: Higher quality cocoa powder will give you an even more satisfying chocolate flavor.
Add the milk, eggs, coffee, vanilla, and oil into the bowl with the dry ingredients.
Turn the mixer on to medium speed and beat for 2 minutes, scraping down the sides and bottom of the bowl halfway through mixing.
Divide the batter between the two prepared cake pans.
Bake for 35 minutes or until a toothpick inserted into the cakes comes out with just a few crumbs.
Cool the cakes for 10 to 15 minutes and then remove from pans to cool the rest of the way on a cooling rack.
When the cake is cooled, prepare the ganache.
Heat the heavy cream in a small saucepan or a microwave-safe container until steaming. Pour the cream over the chocolate chips in a small bowl. Cover with a plate for 2 to 3 minutes to contain the heat and allow the chocolate chips to soften.
Whisk until the mixture forms a smooth, glossy ganache.
Level the tops of the cakes with a serrated knife.
Pour about ½ cup of the ganache over the top of one cake layer and spread just to the edges to form the filling. Stack the second cake layer, top-down, onto the ganache layer.
Pro Tip: Place cake on a cooling rack over a baking sheet when pouring the ganache over so that the drips are caught on the cookie sheet for easy cleanup.
Pour the extra ganache over the top of the cake. Use an offset spatula to smooth the ganache down and around the sides. For the extra smooth ganache, allow the ganache to cool for about 15 minutes and then smooth out with the offset spatula.
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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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