EGGLESS DEVILS FOOD CAKE|CHOCOLATE CAKE|RICH CHOCOLATE FROSTING|CHOCO FUDGE
Chocolate is an expression of love and I always love baking a chocolate cake for my loved ones.
I hope you will like this Devils Chocolate cake which is a rich chocolate fudge frosting cake. It is rich, creamy, chocolaty and irresistible. So what are you waiting for? Let's get started :)
Here are the ingredients we need:
For the chocolate sponge cake base:
Maida or plain flour: 1 and 1/2 cup
Castor Sugar: 1 and 1/2 Cup
Cocoa powder: 3/4th cup
Baking Soda: 12 tsp
Baking Powder: 1 tsp
Curd: 1 Cup
Milk: 1/2 Cup
Vanilla essence: 1 tsp
Vegetable oil: 3/4 Cup
For the frosting:
Dark Chocolate: 1 Cup
Butter: 1 Cup
Icing Sugar: 2 Cups
Cocoa Powder: 3/4 cup
Heavy cream: 1 Cup
Chocolate shavings for topping up the cake or you can decorate it in your favorite style using Choco chips or just the glaze or you may enjoy it just like that.
Recipe details are in video.
Tips and tricks:
1. In traditional oven bake this at 180 degree Celsius for 30-35 minutes
2. In morphy richard 25 cg convection microwave convection mode bake in convection + grill mode @180 degree Celsius for 30-35 minutes. Since this particular microwave does not have separate convection mode, it comes clubbed with convection plus grill we need to change the setting and be a little careful.
3. For other brand microwaves, bake at convection mode 180 degree Celsius for 30-35 minutes
4. These oven settings vary for different ovens. I tried to list all feasible settings here.
Let me know in comment section if you liked the recipe or anything you want to convey. I love to hear from you guys.
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Seize the taste and just bakecookandrelax :)
#DevlilsFoodCake #ChocolateFudgeFrosting #BakeCookAndRelax
Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed.
Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out!
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Ingredients
Cake
2 ½ cup (375 g) all-purpose flour
1 cup (120 g) regular cocoa powder
2 ¼ (12 g) tsp baking soda
1 ½ (8 g) tsp salt
1 tsp (3 g) baking powder
1 ¼ (250 g) cup sugar
¾ cup (150 g) dark brown sugar, packed
1 cup (225 g) unsalted butter, room temperature
2 ¼ cup (560 ml) buttermilk, room temperature
2 large large eggs, room temperature
1 ½ (8 ml) tsp vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, melted and cooled
Frosting
3 cup (775 g) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
24 oz (680 g) bittersweet chocolate, chopped, melted and cooled
4 tsp (20 ml) vanilla extract
½ (3 g) tsp salt
4 cup (520 g) icing sugar, sifted
⅔ (80 g) cup cocoa powder, sifted
Directions
Cake
1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans.
2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.
Frosting
1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.
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The Only Chocolate Cake Recipe You'll Ever Need With Claire Saffitz | NYT Cooking
Your next baking project is here: In this installment of “Try This at Home,” a series that guides you through different baking projects and techniques, Claire Saffitz is showing us how to make her recipe for chocolate cake.
This is Claire’s platonic ideal of a chocolate layered cake, perfect for adding to your regular baking rotation. Watch on to learn all of her smart tips and tricks.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Chocolate Mud Cake | Easiest Chocolate Fudge Frosting | Valentines Special | Flavourful Food
Chocolate Mud Cake | Easiest Chocolate Fudge Frosting | Valentines Special | Flavourful Food
Enjoy this yummy recipe from my kitchen.
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Chocolate Mud Cake
Ingredients :
Batter preparation :
Salted Butter – 1 1/4th cup
Dark chocolate – 1 cup
Milk – 1 1/4th cup
Sugar – 1 1/4th cup
Cocoa powder – 1/4th cup
Coffee powder 1 tbsp & hot water – 1 tbsp
Vanilla essence – 1 tsp
Wheat flour – 1 ½ cup
Cornflour – 1/4th cup
Baking powder – 2 tsp
Baking soda – 1/4th tsp
Thick yogurt – 1 cup
Easy Chocolate fudge frosting :
Salted butter – 1 cup/125 gms
Powdered sugar – ½ cup/100 gms
Dark chocolate – 2 cups/250 gms
Whipping cream – 1 cup/200 ml
Cocoa powder - 1 tbsp
Vanilla essence – 1 tsp
Coffee powder – ½ tsp
Unboxing Betty Crocker Devil's Food Chocolate Cake Super Moist Mix With Cooking Demo
See the unboxing video of Betty Crocker Devil's food chocolate cake super moist mix. I will also cook the cake and see how tasty it is.
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