How To make Deluxe Chocolate Cake Butter Cake
2 cups sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsifted cocoa powder
1/2 cup lukewarm water
1/2 cup buttermilk
room temperature
1/2 cup water
2 teaspoons vanilla
2 large eggs :
room temperature
4 ounces unsalted butter room temperature
1 cup granulated sugar
1 cup light brown sugar :
packed
AGNATE FILLING 8 ounces semisweet or bittersweet chocolate finely
chopped 1 cup heavy cream
FROSTING AND CHOCOLATE GLAZE 1 cup heavy cream :
whipped
10 ounces semisweet chocolate -- finely chopped
1 cup heavy cream
Adjust rack in lower third of oven and preheat oven to 350/F. Grease and flour two 8 inch round cake pans, and insert parchment paper or waxed paper to line the bottoms.
Sift the flour, baking soda, and salt onto a sheet of waxed paper and set aside. Place the cocoa in a 1quart mixing bowl. Add the 1/2 cup lukewarm water, and whisk to combine; set aside to cool. Pour the buttermilk, the 1/2 cup water, and the vanilla into a liquid cup measure. Crack the eggs into a small bowl, and whisk together to combine the yolks and whites.
Place the butter in the bowl of a heavyduty mixer, preferably fitted with a flat beater. Cream the butter on medium speed until the butter is smooth and lighter in color, about 30 to 45 seconds. Redu ce the speed to low and add the sugars in a steady stream. When all the sugar is added, stop the machine and scrape the mixture clinging to the side of the bowl into the center. The mixture will appe ar sandy. Increase the speed to medium again, and cream until the mixture is light in color, is fluffy in texture, and appears as one mass, about 6 to 7 minutes. With the mixer still on medium speed, pour in the eggs slowly at first. Continue to cream, scraping the sides of the bowl at least once, until the mixture appears fluffy and velvety. Stop the machine and spoon in the cooled cocoa mixtur e, resume at medium speed and mix just until incorporated.
Using a rubber spatula, stir in one fourth of the flour mixture. Then one third of the buttermilk mixture, stirring to blend together. Repeat this procedure, alternating dry and liquid. With each add ition, scrape the sides of the bowl, and continue mixing until smooth, never adding liquid if any flour is visible.
Pour the batter into the pans and spread it level. Bake for 25 minutes, or until the baked surface springs back slightly when touched lightly in the center and the sides contract from the pan.
Place the cake pans on a rack to cool for 5 to 10 minutes. With mitts, tilt and rotate pans, gently tapping them on the counter to see if the cake releases from the sides.
AGNATE FILLING Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny.
ASSEMBLING THE DESSERT Split each layer of cake in half horizontally and place one layer, cut side up, on a cardboard round. Spread with one third of the ganache filling. Center a second layer on top of the first, and spre ad it with one third of the ganache filling. Place another layer, cut side up, on top, and spread with remaining filling and turn the last layer upside down, and center it over the filling.
FROSTING AND CHOCOLATE GLAZE Frost the cake with the whipped cream. Place the cake on a wire rack, then set it on a sheet pan that will fit the dimensions of your freezer. Place in the freezer for 40 minutes only (this is just e nough time to chill the whipped cream frosting so its firm to the touch, not soft). While the cake is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny. Set aside to cool to body temperature.
Set the cake on its wire rack over a baking pan with sides (like a jelly roll pan) on top of a turntable (or lazy susan). Pour almost all of the chocolate glaze over the center of the cake. Using a l ong, flexible metal icing spatula, use just a few strokes to spread the glaze over the top of the cake so the glaze runs down over the sides. Rotate the turntable as you spread. Use the spatula to sc oop up excess glaze to touch it to any bare spots on the sides of the cake to cover them. Place the cake on a serving plate. Refrigerate until 30 to 60 minutes before serving. Using a serrated knife, dipped into hot water after each slice, cut dessert into wedges.
From Baker's Dozen Show # BD1A11
How To make Deluxe Chocolate Cake Butter Cake's Videos
This recipe blew my mind. Rich, moist CHOCOLATE CAKE recipe using only cocoa powder!
RECIPE:
SHOP:
If you’re looking for a rich chocolate cake recipe that comes together using only cocoa powder (no melted chocolate), then this recipe is it! This moist chocolate cake is packed with flavour, and is topped with an incredibly delicious chocolate cream cheese frosting. Based off my 5 star rated vanilla cake recipe, this chocolate cake WILL NOT DISAPPOINT!
INGREDIENTS:
Chocolate Cake
- 1¾ cups (210 g) flour - regular all purpose (see note 1 on blog post if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- 2 tsp instant coffee powder
- 1 cup (100 g) cocoa powder - unsweetened
- ½ cup (113 g) unsalted butter - room temperature
- ¾ cup (158 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1 tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature, see note 6 on blog post if using a homemade buttermilk substitute
Chocolate Cream Cheese Frosting
- 1 cup (225 g) unsalted butter - room temperature
- 4½ cups (570 g) icing sugar - also known as confectioners/powdered sugar
- 1½ cups (335 g) cream cheese - cold, firm type
- 1½ tsps vanilla
- ¾ cup (75 g) cocoa powder - unsweetened
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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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EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING
This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.
If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.
I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!
I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.
Ingredients
For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream
To top
Chocolate shavings
* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.
For more content and recipes you can find me on Instagram @shivesh17 and check out my website bakewithshivesh.com
The ULTIMATE KETO Chocolate Cake - Brooklyn Blackout Cake! #ketodessert
3 layers of tender keto chocolate cake with a creamy chocolate pudding filling and a rich, sugar-free fudge frosting. Recipe here:
#ketobaking #sugarfreerecipe #ketolifestyle
Chocolate Sofa Cake by Cakes StepbyStep
Hi! Today I made a #chocolate #sofa #cake. I used a chocolate sponge cake filled with italian meringue chocolate buttercream and decorated with chocolate fondant. Enjoy watching and don´t forget to SUBSCRIBE to my channel (if you are not) and click the BELL to turn on the notifications to stay up to date with my latest cake decorating videos. Thank you!
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CakesStepbyStep is about cakes and cupcakes decorating with fondant and buttercream frosting. Also you can watch simple chocolate decoration techniques and cake recipes. Learn with me basic cake decoration techniques which will help you to decórate your own cake masterpiece. ***********HAVE FUN!
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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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Betty Crocker Super Moist Chocolate Cake Mix | Dark Chocolate Cake In 3 Steps / less than 3 minutes
Hello, In this video i will show you how to prepare and bake Betty Crocker Super Moist Chocolate Cake Mix in less than 3 minutes
Easy and ready to make super moist and fluffy chocolate sponge cake mix from Betty Crocker
With chocolate glaze on top
Ingredients needed :
1 package of super moist chocolate cake
3 Eggs
270 Ml of water
80 Ml of vegetable oil
Chocolate Glaze:
1/2 cup of cream
1/2 cup of dark chocolate
Eggless Super Most Chocolate Cake|NO OVEN|VEGAN Chocolate Cake Recipe
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