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
How to prepare Pillsbury Dark Chocolate Cake Mix|How to Bake easy recipe|Sweet Heaven
In today's video i will bake easy recipe cake (Pillsbury Dark Chocolate Cake Mix)
Get it here:
You will Need:
250Ml of water
125Ml of oil
3 eggs
My pan size is 10 inch , 26 cm
Get Ready: Set your oven to 350 degrees F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with no-stick cooking spray or using shortening and a flour dusting. For Bundt cake coat entire pan. For cupcakes use paper baking liners. Get Set: Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. We recommend using Crisco oil. Bake: Bake at 350 degrees F. Follow the bake times below. When toothpick inserted in the center comes out clean, your cake is done. Cool 10-15 minutes before removing from pan. Cool the cake completely.
Eggless Super Most Chocolate Cake|NO OVEN|VEGAN Chocolate Cake Recipe
1 Minute Chocolate Mug Cake|No Oven Recipe|Eggless chocolate cake
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????The Most Delicious Chocolate cake ever ! |Eng. subtitles| Chocolate cake Recipe| No Oven|Chocolate
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Our Deluxe Chocolate Cake Takes Breakfast Cereal To A Whole New Level
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You'll Need:
- 1⅓ cups cream cheese
- 1 cup whipped cream
- 3.5 oz chocolate puffs
- 10.5 oz melted chocolate
- 1½ cups flour
- 5 eggs
- ½ cup sugar
- ½ cup cocoa powder
- 2 tsp baking powder
- 7 oz butter
- chocolate flakes
Here's How:
1. Carefully fold the whipped cream into the cream cheese and mix the two into a smooth mixture.
2. Add the chocolate puffs and melted chocolate into a bowl and mix well.
3. To prepare the dough, mix the flour, eggs, sugar, cocoa powder, and baking powder using an electric whisk. Then add the butter before mixing the dough again.
4. Spoon the dough mix into a small, round baking tin (approximately seven inches in diameter) and bake it at 350°F for 45 minutes.
5. Remove the cake from the tin and cut it horizontally into three equally-sized slices. As can be seen in the video, the best way to do this is to take a piece of dental floss and hold it level around the cake. Then carefully pull both ends of the dental floss together. That should cut the cake cleanly.
6. Spread chocolate puff mix on the bottom third of the cake before adding some cream cheese mix on top. Make sure everything has been smoothed flat and then place another layer of cake on top. Follow the same procedure by spreading chocolate puff mix, topping it with cream cheese mix and adding the final layer of cake. Now add the remaining chocolate puff mix and cream cheese on top of the cake, but leave some room on the edges. Sprinkle chocolate flakes on top for the finishing touch.
Full article here:
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! ❤️
Easy chocolate cakes for two!
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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