- Home
- Cake
- How To make Devil's Food Cake with Fudge Frosting (U. S.)
How To make Devil's Food Cake with Fudge Frosting (U. S.)
1 3/4 c Sifted cake flour
1/2 c Cocoa powder (not a mix)
1 ts Baking soda
1/2 ts Salt
1/2 c (1 stk) unsalted butter
1 1/4 c Granulated sugar
1 1/2 ts Vanilla
2 lg Eggs
1 c Boiling water
FROSTING: 1/4 c (1/2 stk) unsalted butter
2 c Unsifted confectioners'
-(10X) sugar 2 Squares (1 oz each)
-unsweetened chocolate, -melted 1 1/2 ts Vanilla
2 tb Half-and-half, milk or
-evaporated milk CAKE: PREHEAT THE OVEN TO 350F. Grease two 8-inch layer cake pans well, then dust then generously with cocoa. (This gives the cake layers a rich brown finish). Sift the flour, cocoa, baking soda and salt onto a piece of waxed paper and set it aside. Cream the butter until it is fluffy, add the sugar and vanilla, and continue beating until the batter is silvery and light. Beat the eggs in one by one, then add the sifted dry ingredients, alternately with the boiling water, beginning and ending with the dry ingredients and beating well after each addition. Divide the batter equally between the two pans, smoothing the tops. Bake the layers uncovered for 30 to 35 minutes, or until the layers feel spongy to the touch and begin to pull away from the sides of the pans. Cool the layers upright in their pans on wire racks for 10 minutes, then carefully loosen them around the edges with a spatula and turn them onto wire racks. Cool them completely. FOR THE FROSTING: Cream the butter until it is light, then add the confectioners' sugar gradually, beating all the while. Beat in the melted chocolate and vanilla, then add just enough cream to make the frosting a good consistency for spreading. Sandwich the two cake layers together with frosting, then frost the top and sides of the cake. Swirl the frosting into peaks and valleys. Makes about 8 servings.
How To make Devil's Food Cake with Fudge Frosting (U. S.)'s Videos
DEVIL'S CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING | DOUBLE LAYER STEP BY STEP CHOCOLATE CAKE.
HEY GUYS!
Welcome back to my channel. Hope you are doing fine.
Check out this recipe video of DOUBLE LAYER CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING, STEP BY STEP CHOCOLATE CAKE RECIPE. Do share your feedback in the comments section below.
INGREDIENTS REQUIRED:-
(For Buttermilk)
1 tsp vinegar or 1 tsp lemon juice
1/2 cup milk (at room temperature)
Mix both the ingredients and keep aside for 10-15 mins and your buttermilk will be ready.
(For Dry Ingredients)
1&1/2 cup all-purpose flour (maida)
3/4 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
Stif in all the dry ingredients using a strainer. Don't overmix here.
(For Wet Ingredients)
1&1/2 cup caster sugar (take normal sugar and blend it into a blender for 1 min)
1/2 cup vegetable oil
2 eggs (room temperature) add one at a time & mix well. For the eggless option add 1/2 cup curd insisted of eggs.
1 tsp vanilla essence
Now mix the wet ingredients into the dry ingredients. Here we are adding the ingredients in batches. Add 1/3 of the dry ingredient into all the wet ingredient, mix & then add 1/2 of the buttermilk & mix then again add 2 batches of 1/3 of the dry ingredient & mix then again add the rest 1/2 of the buttermilk, and 3 & last batch of the dry ingredients and mix well.
Now divide the cake mixture into 2 batches and bake two different cakes. In an oven at 180 degrees celsius for 30-35 mins only.
Don't open the oven frequently doing this will result in dense cake, not a fluffy one.
Once 30 mins are reached insert wooden skewers & check, if it comes out clean, the cake is ready!
Let the cake cool down completely.
(For Chocolate Fudge Frosting)
100 grams soften butter
1/2 cup icing sugar (superfine sugar)
1/4 cup cocoa powder
1/4 cup melted chocolate
1/2 cup fresh cream
For making frosting, mix the butter till it becomes soft & fluffy, here I am using an electric mixer, you can use a balloon whisk too. Combine all the ingredients till you get a nice, smooth chocolate fudge frosting. Keep the frosting in the fridge for 10 mins.
Now for assembling the cake, place one of the cakes on a plate, add lots of frosting & spread evenly. Now place the second cake on the top & add lots of frosting and spread, also cover the side area with frosting. When it's done keep the cake in the fridge for 30 mins.
Topped the cake with lots of crushed Kit Kat or chocolate of your choice!
Enjoy!
NOTE: ALL THE INGREDIENTS ARE MENTIONED IN THE CAPTION, YOU CAN INCREASE OR DECREASE THE AMOUNT ACCORDING TO YOUR TASTE AND QUANTITY.
FOLLOW ME ON INSTAGRAM, FACEBOOK, AND SUBSCRIBE TO MY YOUTUBE CHANNEL.
Instagram:
Facebook:
Youtube:
Like and Share this video and Subscribe to my channel so that you don't miss out on upcoming videos.
Don't forget to follow us on Instagram for a daily dose of good delicious food, fun, and an easy recipe video.
Amazing Devil's Chocolate Food Cake Recipe
Devil's food cake is a decadent cake that is rich, moist, fudgy, and perfect for all occasions.
.
.
.
Ingredients required
For cake batter
Flour - 2 cups
Baking soda - 1.5 tsp
Baking powder - 2 tsp
Salt - ½ tsp
Refined oil - ½ cup
Cocoa powder - ¾ cup
Butter (room temperature) - 100 gms
Brown sugar - ½ cup
Powdered sugar - 2 cups
Eggs - 3 nos
Vanilla extract - 1 tsp
Milk - ½ cup
Hot coffee - 1 cup
For Icing
Butter - 200 gms
Icing sugar - 2 to 4 cups
Cocoa powder - ¾ cup
Melted dark chocolate - ¾ cup
Warm fresh cream - 1 cup
How to make Devil’s food cake:
1. Combine the dry ingredients (flour, baking powder, baking soda, and salt) and sift through a sieve.
2. Now combine oil and cocoa powder, which will help to make the cake richer and darker)
3. In another bowl and add butter. Whip it well until it becomes pale. Add the oil cocoa powder mix. Whip them together. Add brown sugar and powdered sugar and whisk again.
4. Break the eggs and add them to the wet mix. Add powdered and combine with the batter.
5. Add half the dry ingredients and gently fold them using a spatula. Add half of the milk and gently fold in.
6. Repeat the process once again until the dry ingredients finish.
7. Add vanilla extract and black coffee into the batter. Fold everything together to form the final cake batter.
8. Divide the batter evenly among the prepared pans and smooth the tops with a rubber spatula.
9. Bake in a preheated oven for 40 min(until inserted toothpick leaves dry )in 180 c. 13. Keep the cake on a wire rack to cool down.
10. For the icing: Gently whip butter until pale. Add sugar and cocoa powder and whisk. Add in couverture melted dark chocolate and whisk again.
11. Pour in slightly warm cream and whip well
12. Keep the icing refrigerated for 20 min.
13. For the Icing on the cake: Place a small amount of icing on a cake board. Place one cake over it. Cover the top with a generous amount of icing.
14. Place another cake and cover it with the whole icing. Use a cake knife to make a self-design
15. Top with chocolate shavings. Cut and serve.
.
.
.
.
#shorts #youtubeshorts #recipeoftheday #chocolate #cakes #chocolatecake #chocolatelover
Website -
Install app -
Connect with us:
Blog:
Facebook:
Twitter:
Instagram:
LinkedIn:
Subscribe & Stay tuned:
How To Make a Cake with Betty Crocker Cake Mix
This is how to make a cake using Betty Crocker cake mix.
My Amazon affiliate link:
The mixing bowls I use (Amazon affiliate link):
My camera (Amazon affiliate link):
My lens (Amazon affiliate link):
--------------------------
The above are affiliate links, which means, at no extra cost to you, I'll receive a small commission for purchases through those links. This helps support the channel, thank you.
*Casual Cooking’s content is for entertainment only. Use of this information is strictly at your own risk. Casual Cooking will not assume any liability for direct or indirect losses or damages that may result from the use of information contained in this video including but not limited to economic loss, injury, illness or loss of life. Links above include affiliate commission or referrals. I'm part of an affiliate network and I receive compensation from partnering websites. The content of this video may be outdated or inaccurate.
Chocolate Fudge Icing Frosting | Make your cakes shine!!
Welcome to 2-Minute Tuesday! This delicious simple recipe for my Chocolate Fudge Icing is incredible! It's the icing I use to finish offmy famous devi;'s food chocolate cake recipe! You can also use it to top your fudge brownies or even a topping over ice cream. Hope you enjoy making it. All recipes in metric and US measurements.
***RECIPES & METHOD BELOW***
For those new to my channel (subscribe now I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages
Chocolate Fudge Icing (Frosting)
350g (2 cups) Dark semi-sweet chocolate chips (at least 50%+)
(I use Callebaut brand 54.5%, Recipe No 811)
25g (1/4 cup) Dutch Cocoa
75mL (1/3 cup) Boiling water
225g (1 cup) Butter (soft)
50g (1/3 cup) Icing sugar
3g (1/2 teaspn) Salt
1 teaspn Vanilla extract (or vanilla bean paste)
Method
Melt your chocolate over a bain marie
. Set aside to cool
Cream your room temp butter and icing sugar
. Cream until light and fluffy!
Remember to scrape down!
Add your cooled melted chocolate. Mix thoroughly.
Add your vanilla and salt. Mix thoroughly.
Mix your cocoa powder into your boiling water. Add in while mixer is on low.
Ice over your ganached
devil's food chocolate cake, fudge brownies or pour it over ice cream.
If it's too thin for you to use as an icing straight away then set it aside to cool and mix it every 5 minutes to keep a smooth consistency. The icing will harden with time so you need to experiment with time to find out what the best consistency is for your cake. Any questions please leave it in the comments below and I'll answer as soon as I can!
============================================================
MERCHANDISE
Callebaut brand 54.5% Recipe No 811
Wooden Chopping Board
Schmidt Brother's Magnetic Knife Block
Kitchenaid mixer
All-Clad 3Qt Saucepan
Little white prep bowls
s/s prep bowls
glass prep mini bowls
Spatula
Kitchen Scale:
9 inch Baking Pan:
Cake Turntable:
Palette Knife:
Cake Board:
Wilton Open Star Decorating Tip 1M
Wilton Professional Decorating Bag 16”
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)
Thank you for watching this recipe video! Please like, and subscribe to my channel!
Please take a moment to like and subscribe to this channel:
Like us on
Instagram –
Facebook –
Twitter –
Pinterest –
YouTube -
Music Credit:
#EgglessDevilsFoodCake
#DevilsChocolateFoodCake
#EgglessChocolateCake
DEVILS FOOD CAKE with Freya Cox????️????
We had the wonderful Freya Cox in the studio to bake us a showstopper fit for Halloween, and she did not disappoint! Fudgey chocolate cake, smothered in a smooth buttercream icing filled with rich chocolate ganache - NAME SOMETHING BETTER!
Fear not, this cake is surprisingly easy and is definitely all treat and no trick ???? Let us know if you make this devilishly spooktacular cake for Halloween!