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.
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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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Homemade Chocolate Cake With Peanut Butter Frosting
Moist and rich chocolate cake topped with creamy peanut butter frosting, every bite of this cake is perfection. Perfect for the holidays or a random Wednesday - you need to try this old fashioned chocolate cake recipe asap!
Full recipe for Homemade Chocolate Cake With Peanut Butter Frosting here:
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
1 Minute Chocolate Mug Cake|No Oven Recipe|Eggless chocolate cake
Betty Crocker Fudge Brownie Mix | less than 3 minutes
Betty Crocker Chocolate Chip Cookie| Less than 2 minutes
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MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
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