How To make Deluxe Chocolate Cake Part 1
Batter: 2 c Sifted cake flour
1 ts Baking soda
1/4 ts Salt
1/2 c Unsifted cocoa powder
1/2 c Lukewarm water
1/2 c Buttermilk; room temp
1/2 c Water
2 ts Vanilla
2 lg Eggs; room temp
4 oz Unsalted butter; room temp
1 c Granulated sugar
1 c Light brown sugar; packed
Adjust rack in lower third of oven. Preheat oven to 350 degrees. 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; set aside. Place the cocoa in a 1-quart 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 heavy-duty 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. Reduce the speed to low, 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 appear 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 5 to 7 minutes. With the mixer still on medium speed, pour 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 mixture, 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 addition, scrape thesides 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 sides. Two 8-inch layers. -----
How To make Deluxe Chocolate Cake Part 1's Videos
????The Most Delicious Chocolate cake ever ! |Eng. subtitles| Chocolate cake Recipe| No Oven|Chocolate
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Luxury 3 Layer Chocolate Birthday Cake. Part 1 the sponge cake
Part 2, the chocolate sponge:
Part 3, icing the cake:
We all love chocolate cake so why not learn along with Lilly who will show you step by step how to make the 3 sponge cakes, the luxury cream cheese butter frosting, build the tower of cakes & present a simple yet beautiful luxury chocolate birthday cake for the one that you love. A delicious soft moist & chocolatey treat for a kid's or adult birthday, or just have it as a cake to have with a cup of tea!
Today in part 1 learn how to make the plain sponge cake for the middle layer of the luxury 3 layer chocolate cake.
Ingredients:
8oz plain flour
8oz sugar
8oz butter
1 teaspoon of baking powder
4 eggs
DELUXE CHOCOLATE CAKE: The most special cake I made! ❤️ | Vlog 12
Gumawa ako ng cake para sa magpasalamat sa mga nag subscribe at tumangkilik sa mga videos ko. Bilang OFW, hindi natin hawak ang oras natin kaya kahit kapos sa oras, sinubukan ko pading gumawa at turuan kayo kung paano ito gawin. Sana magustuhan ninyo ang ginawa kong simpleng chocolate cake! Muli, maraming salamat sa inyong pagsuporta at samahan nyo padin akong gumawa at matuto tungkol sa pagbe-bake!
Pwede kayong magtanong o mag-suggest ng kung ano ang gusto nyo matutunan sa susunod! Magcomment lamang sa ibaba o mag-message sa aking FB Page:
Translation:
I made a cake to show my gratitude to all of you who subscribe and supports my videos. Being OFW, we don't have enough time for ourselves so even though I don't have much time, I still tried to make at teach you how to do this. I hope you appreciate my time and effort in building this simple yet special cake! Again, I would like to thank everyone for supporting me and I hope you will still be a part of my baking journey!
You can ask or suggest anything that you want to learn next time! Just leave a comment below or leave me a message on my FB Page:
Keep on spreading love! ❤️
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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Chocolate Cake | the Luxurious Eggless Chocolate cake recipe melt in mouth
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The most amazing, best chocolate cake recipe, so rich and decadent, with the perfect balance of Luxurious taste which will melt in your mouth.
Spice Bites Blog – 218
Chocolate cake Ingredients:
for the cake:
milk 1/2 cup
white vinegar or lemon juice 2 tbsp
sugar 3/4 cup
cooking oil 3/4 cup
flour (maida) 2 cup
cocoa powder 1/3 cup
baking powder 1 tsp
baking soda 1/2 tsp
warm water 1 cup
** baking tray size 20cm**
baking time : preheated oven & bake for 40 to 45 minutes
for the chocolate mixture :
cocoa powder 1/4 cup
sugar 1/3 cup
cooking oil 1/3 cup
milk 1/2 cup
for whipped cream :
whipping cream 1 cup
powdered sugar 1/2 cup ( up to your taste )
nutella ( optional) 1/4 cup
some grated chocolate on top
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How To Make The Ultimate Chocolate Cake
Reserve the One Top:
Get the recipe:
THE ULTIMATE CHOCOLATE CAKE
Servings: 12
INGREDIENTS
CAKE
1½ cups flour
1 cup Dutch processed cocoa powder
1 teaspoon salt
1½ teaspoons baking soda
½ teaspoon baking powder
1½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter, softened
1½ cups sugar
3 eggs
½ cup mayonnaise
4 ounces dark chocolate, chopped
BUTTERCREAM
1½ cups butter, softened
1 tablespoon vanilla extract
½ cup Dutch processed cocoa powder
5 cups powdered sugar
Fresh fruit, to decorate
PREPARATION
1. Preheat oven to 325˚F (160˚C).
2. Grease and line three 8-inch cake tins with parchment paper.
3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
7. Add the mayonnaise and beat until the mixture is smooth and creamy.
8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
10. Distribute the batter evenly between the 3 prepared cake tins.
11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
14. While your cakes are cooling, prepare the buttercream.
15. In a large bowl, beat together the butter and vanilla.
16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
17. Decorate to your liking.
18. Enjoy!
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