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How To make Devils Food Cake (Microwave)
3/4 c All purpose flour
2/3 c Sugar
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Vanilla
1 oz Pre-melted chocolate
1/3 c Shortening
1/3 c Milk
2 Eggs
Makes one layer cake. Place all ingredients except eggs in mixing bowl. Blend at low speed, then beat at medium speed 1 minute. Add eggs and beat 1 minute. If cake is to be removed before icing, place a few dabs of shortening in bottom of 9 inch glass baking dish, then fit a circle of wax paper over the shortening. If cake is to be iced in the baking dish, simply pour batter in evenly. Microwave 1 layer at 50 percent power for 5 to 6 minutes, rotating 1/4 turn every 3 minutes. Increase power to High, microwave 2 to 5 minutes or until done. Let stand directly on counter top 5 to 10 minutes. *If solid chocolate is used, melt in glass measuring cup at 50 percent power for 2 to 4 minutes per square. To soften pre-melted chocolate in the packets, microwave in envelope 10 seconds on High. VARIATIONS: 1. Chocolate Mint Cakes: Substitute Peppermint flavoring for
vanilla. 2. Chocolate Peanut Cake: Add 2 tbsp. (1/4 cup) peanut butter and
one more tbsp. milk before mixing. 3. Chocolate Cherry Cake: Add 2 tbsp. (1/4 cup) maraschino cherry
juice for milk and 1/4 cup of maraschino cherries before mixing.
How To make Devils Food Cake (Microwave)'s Videos
Dreamy, fudgey, decadent chocolate cake inspired by Matilda!
EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING
This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.
If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.
I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!
I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.
Ingredients
For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream
To top
Chocolate shavings
* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.
For more content and recipes you can find me on Instagram @shivesh17 and check out my website bakewithshivesh.com
Easy Moist Dark Chocolate Cake Recipe ! - Devil's Food Cake
Easy Moist Dark Chocolate Cake Recipe ! - Devil's Food Cake
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#chocolate #cake #recipe
This is mother of all chocolate cakes, it's my version of
Devil's Food Cake. It's dark chocolate, and it's delicious.
The use of cake flour means you get a super tender cake crumb
texture, without the addition of any other ingredients like sour cream or yogurt.
Simple put, this is one of the best cakes you will ever make,
I promise.
Here is the cake that I made using the recipe you just viewed here.
★►Easy Chocolate FOOTBALL cake recipe:
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Are you a mobile user ?
Here is the clickable link to the video recipe preview you saw at the end of this video:
Mini Chocolate Mousse Cake Recipe !
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Devils Food Cake From Scratch ???? Victorian Style Baking ???? Cakes with Lorelie
In this baking video you will see how to make a devils food cake from scratch. This recipe is from an old Victorian cake collection that I love to experiment with. I added more butter to the original and it's super moist and delicious. In the video I am using Italian meringue buttercream and a simple syrup to give the cake an extra bit of moisture and flavor. Not that it needs it, but lately I have been incorporating simple syrup to my cakes for added goodness. Links are below to the recipes used in creating this combination. Recipe pages at Wedding Cakes For You website
#cakeswithlorelie #bakingvideos
If you liked this Video you will love this playlist on the best moist cake recipes,
homemade cake recipes from scratch and simple cake making at home including the best moist chocolate cake you will ever taste.
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RECIPE - Ingredients needed:
1 cup unsalted butter
2 cups of granulated sugar
5 eggs at room temperature
1 cup sour cream
2 1/2 cups sifted and then measured flour
1 teaspoon baking soda
1 teaspoon baking powder
3 ounces bittersweet or semisweet chocolate melted
Mix the butter and the sugar together in a mixing bowl
add the sugar, mix on medium to high speed until light (about 2 minutes)
Separate the eggs and add the yolks to the butter and sugar mixture and mix on medium just until blended.
Melt the chocolate and add to the butter and vanilla. Blend together.
Blend the dry ingredients together and add that alternately with the sour cream to the butter, sugar mixture.
Beat the egg whites in a clean bowl until stiff peaks form and fold that into the batter.
Bake in a 325 - 350 oven until a toothpick inserted into the center comes out clean.
Brush a simple syrup onto the layers
Fill and frost with vanilla Italian meringue buttercream
Devils Food Cake From Scratch ???? Victorian Style Baking ???? Cakes with Lorelie
MICROWAVECHEF EPISODE 7 CAKE
A CAKE WAS MADE IN THE MICROWAVE USING
3 LARGE HAMILTON BRAND EGGS
1 BOX OF DUNCAN HINES DEVIL'S FOOD CAKE
1/3 CUP BUTCHER BOY VEGETABLE OIL
1 CUP WATER
CHOCOLATE ESPRESSO LAYER CAKE - Devils Food Cake
CHOCOLATE ESPRESSO LAYER CAKE - Devils Food Cake
This is one of the best Chocolate Layer Cakes I have ever tasted.
Moist Chocolate Cake layered with Espresso and Chocolate light and fluffy buttercream and covered with a delicious dark Chocolate Ganache. I’m in Heaven.
In this Recipe we will learn about Swiss Meringue Butter Cream, how to make a great smooth Chocolate Ganache and how to bake the perfect Moist Devils Food Cake. Not bad in all under 10 minutes.
Ingredients Below
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You will Need
For the 3 Cake Layers
345g / 12 oz Butter
450g / 1 lb Brown Sugar
3 Eggs
360g / 12.5 oz All Purpose Flour
75g / 2.5 oz of Dark Cocoa
2 teaspoons of Baking Soda
3/4 of a teaspoon of Salt
2.25 cups of room temperature Espresso Coffee
Oven Temperature 180C / 350F for 30-40 minutes
For the Swiss Meringue Buttercream
6 Egg Whites
3oog / 10.5 oz Sugar
500g / 17.5 oz of Softened Butter
1/2 an Espresso Shot for the Coffee Frosting
100g / 3.5 oz of Dark Chocolate for the Chocolate Frosting
Temperature reached in the double Boiler 71C / 160F
For the Chocolate Ganache Glaze
250ml / 1 cup of Thick Cream
4 small tablespoons of Honey
135g / 4.5 oz of Dark Chocolate
75g / 2.5 oz of Butter
Pouring Temperature of the Ganache 40C / 104F
Cake trimmings can be kept, placed in the oven to dry out a little then crumbled to use around the outside of the completed cake.
For full written Instructions check out my Website here
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