How To make Devil's Food Cake 2
Cake: 1/4 c Unsweetened cocoa
1 c Plue 3 tb sugar
3 tb Water
1/2 c Milk
1/2 c Unsalted butter; room temp
ts Vanilla extract 2 Eggs; separated
1 c All purpose flour
1/2 ts Cream of tartar
1/2 ts Salt
1/2 ts Baking soda
Frosting: 2 oz Unsweetened chocolate;
-chopped 1 1/2 c Sugar
1/2 c Milk
4 tb Unsalted butter
1 tb Light corn syrup
1/3 ts Salt
1 ts Vanilla extract
TO MAKE THE CAKE: Preheat oven to 350~. Buter and lightly flour 2 8" round cake pans. Place the cocoa, 3 T of sugar and the water in a small pan and cook over low heat until smooth and blended. Remove from the heat and stir in the milk; set aside. Cream the butter, add the vanilla and 1/2 cup of sugar and beat until light. Beat in the yolks and gradually add the cocoa mixture. Mix well. Mix the flour, cream of tartar, salt and baking soda, add to the first mixture and blend until just smooth. Beat the egg whites until foamy. Slowly add the remaining sugar and beat until the whites are stiff but not dry. Fold the whites into the batter. Spread the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto wire racks. FROSTING: Stir together all the ingredients except the vanilla. Bring to a rolling boil and cook, stirring vigorously for 1 minute. Let cool completely. Add the vanilla and beat until thick. Frost the cake. SOURCE: Molly O'Neill in the NY Times Magazine 2/12/95 Adapted from "The Fanny Farmer Cookbook" by Marion Cunningham, Alfred A, Knopf, 1990 -----
How To make Devil's Food Cake 2's Videos
Eggless Devil's Food Cake | The Best Devil's Food Cake Recipe | Chocolate Cake | Easy Cake Recipe
Eggless Devil's Food Cake | The Best Devil's Food Cake Recipe | Chocolate Cake | Easy Cake Recipe
Ingredients:
For Cake Base
1/2 Cup Milk
1 Tsp Vinegar
1.5 Cups Plain Flour (Maida)
1 Tsp Baking Powder
1/2 Tsp Baking Soda
3/4 Cup Cocoa Powder
1.5 Cups Fine Sugar
3/4 Cup Vegetable Oil
1 Cup Curd
1/2 Tsp Vanilla Essence
For Frosting:
1 Cup Salted Butter
2 Cups Icing Sugar
3/4 Cocoa Powder
1 Cup Heavy Cream
1 Cup Dark Chocolate (Melted)
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My Devil's Food Cake Recipe ! - The Chocolate Cake Of All Chocolate Cakes !
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Devil's Food Cake Bakealong | Cupcake Jemma Classic
It's the WEEKEND! What's this? A Sunday upload? 'How unusual', you might be thinking. Well get used to it because there's going to be more of these! Every other Sunday, I'm going to be showing you a classic cake or bake that is perfect for the weekend and you can bake along with me as you watch the video. Hopefully you already have your ingredients ready (if not don't worry, just go get them and watch this video in your own time).
Ingredients for 3 layer x 7 cake or 2 layer 8 cake
(or 2 layer 7 cake the measurements are in brackets), filled and iced all over...
FROSTING:
100ml double cream (75ml)
175g butter (130g)
225g 55% chocolate (170g) I like Guittard chocolate
decent pinch salt (slightly smaller pinch!)
SPONGES
75g cocoa powder (50g)
150g light brown sugar (100g)
1tsp vanilla (1/2 tsp)
375ml boiling water (250g)
200g butter (135g)
225g caster sugar (150g)
3 eggs (2)
335g plain flour (225g)
1 tsp baking powder (scant 3/4 tsp)
1 tsp baking soda (scant 3/4 tsp)
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A Chocolate Lover's Dream: Devil's Food Cake
My Devil’s Food Cake recipe is rich, fudgy, and dangerously chocolatey! It’s also simple to make and essentially foolproof!
Recipe:
Ingredients
1 cup unsalted butter (226g)
½ cup whole milk (118ml)
1 cup water (236ml)
¾ cup Dutch-process cocoa powder (75g)
2 cups all-purpose flour (250g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
¾ cup sour cream (190g)
2 large eggs, room temperature preferred
2 teaspoons vanilla extract
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Medium sized sauce pan (Affiliate Link):
Instructions
00:00 Introduction
00:20 Preheat oven to 350F (175C) and line the bottom of two 8” baking pans (see note for different size pans) with cut-out parchment paper lines and spray the sides with baking spray (or you may thoroughly grease and flour the pans). Set aside.
00:24 In a medium-sized saucepan, combine butter, milk, water, and cocoa powder.
00:53 Place on stovetop over medium-low heat and stir frequently until butter is melted. Increase heat to medium and bring to a boil, stirring constantly. Remove from heat and allow to cool for 15 minutes while you prepare the dry ingredients.
01:21 In a separate large bowl whisk together flour, sugar, baking soda, baking powder, and salt.
01:49 Whisk the chocolate mixture briefly once more to combine then pour into flour mixture. Stir until smooth.
02:22 Add sour cream and stir until combined.
02:35 Add eggs and vanilla and stir well until batter is smooth.
03:11 Evenly divide batter into prepared baking pans and bake on 350F (175C) for 30-35 minutes or a toothpick inserted in the center comes out clean or with fudgy crumbs (preferred, as sometimes a clean toothpick can indicate the cake is overdone).
04:37 Allow to cool in the baking pans for 15 minutes then run a knife along the edge to loosen it from the pan and carefully invert onto a cooling rack to cool completely (be careful, the pans will still be hot).
05:02 Cool completely before frosting.
Notes:
Coffee
Instead of using water and instant coffee you can instead just use 1 cup of your favorite coffee. The coffee enriches the chocolate flavor of the cake and I recommend it, but if you have neither coffee nor instant coffee the recipe can be made with just water (it’ll still be good!).
Baking pans
This recipe may be baked in two 9” pans for 28-30 minutes or it will make 24 cupcakes (bake for 17-18 minutes). I have not made this recipe in a 9x13” pan or a bundt pan but it should be fine in either, though the baking time will vary. Always use the toothpick test to check for doneness: a toothpick inserted in the center should come out clean or with moist, fudgy crumbs (preferable).
Making in advance
You may make the cake up to two days in advance of frosting and serving. Simply bake and cool then wrap tightly in plastic wrap. I store at room temperature. This cake may be prepared, cooled, and frozen for up to a month before thawing and frosting.
After frosting, the cake may be stored in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days.
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Devil's Food Cake Recipe | Just Cook!
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Devil's Food Cake
Devil's food cake is rich, moist, and tender. It's exactly what you want when you're craving a homemade chocolate cake. I love a beautiful homemade chocolate cake like no one else! ????
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INGREDIENTS:
* 85g Cocoa Powder
* 120ml Hot Water
* 200ml Milk
* 300g Butter
* 475g Caster Sugar
* 1 tbsp Vanilla Extract
* 4 Eggs
* 475g All-purpose Flour
* 1 tsp Bicarbonate of Soda
* 1/2 tsp Salt
FOR THE CHOCOLATE ICING:
* 175ml Double Cream
* 2 tbsp Bourbon Wiskey
* 225g Dark Chocolate, 70% Cacao
I recommend a round 8-Inch springform pan.
Thank you for watching! Just Cook!
How to Make Devil's Food Cake
Learn how to make devil's food cake. A chocolate lovers true love! Soft and moist chocolate cake covered with rich sour cream chocolate frosting. The tad tanginess of the frosting compliments the richness of the cake. Enjoy the amazing chocolate flavour that will surely leave you satisfied!
I've written a post with TIPS & EXPLANATIONS on how to get flat top cakes and how to work with this sour cream frosting. Read about them in the post, link below.
NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!
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