How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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How To Make The Ultimate Chocolate Cake
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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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Hazelnut Flourless Chocolate Cake With Chef Gail Sokol
Chef Gail's twist on a flourless chocolate cake includes chopped hazelnuts and hazelnut liqueur! It would be a fabulous dessert for Passover, but really any time is perfect for this decedent confection! It's also gluten-free!
Here's the recipe:
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Chocolate Cake Shooter | Quick & Easy Shot
The chocolate cake shooter is a fun little cocktail design for those looking for something entirely different. The chocolate cake shot has logs of neat flavors, it's like magic, like biting into chocolate cake!
1/2 oz Frangelico
1/2 oz Vanilla Vodka
Sugar, and Lemon Wedges!
You'll make a chocolate cake shooter by adding vanilla vodka and frangelico together in a shot glass, biting a sugared lemon after taking the shot.
#vodka #frangelico #lemon
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Stained Glass Chocolate Truffle Cake with Italian Frangelico
#Italian #Christmas #dessert
Very unique cake recipe found in the CHOCOLATIER magazine vol. 1 No 4. in the year 1984, on page 56 and was called the Christmas Jewel Box Cake and was created by Megan Timothy, innkeeper, actress, and chef at La Maida House in California.
Her beautiful floral decorations are far beyond mine and better done and I left out the rolled fondant. I did include the full recipe below. and made mention of the things I did differently. The bottle of Frangelico was barely enough for two cakes. The second cake would have been moister if I had enough to Frangelico to soak into the cake sections, but I made it do. it was still delicious. Perfect comfort food for the Holidays.
CAKE:
2 3/4 cups sifted flour 2 1/2 tsp. baking powder 1/2 tsp salt 2 sticks unsalted butter at room temp. 1 1/4 cups granulated sugar 5 eggs rm temp. 1/2 C milk rm temp. 1/4 C Frangelico (FRANGELICO HAZELNUT LIQUEUR - Wine Chateau)
1 1/4 C grated semi-sweet chocolate
(I added a pinch of clear gelatin to make the truffle a little firm. The first time doing this recipe the truffle was extremely runny and made the cake soggy, possibly I did something wrong, like get some water in the chocolate :( or over cooked the mix IDK.
TRUFFLE FILLING:
1 pound coarsely chopped semi-sweet chocolate
1 1/2 C heavy cream at rm temp. 6 tblsp butter at rm temp 1/4 C gran sugar. 1/4 C Frangelico
BUTTERCREAM:
4 sticks of rm temp. butter
3 1/2 C. confectioners' sugar, sifted.
ROLLED FONDANT: (omitted from my cake.)
2 tsp. white CREAM De Cacao
2 tsp. warm water 1 tsp unflavored gelatin 1/2 C light corn syrup
1 tbsps glycerine 2 Tbsp white vegetable shortening 8 C. confectioners' sugar
1/3 C cornstarch.
DECORATIONS from 1984 was a variety of colors of decorating gel and melted bittersweet chocolate for the outlines.
I used royal icing of my own which was 3 Cups of Confectioners' sugar, 1-2 tsp of milk, 1-2 tsp of corn syrup, 1 tsp of Watkins vanilla extract. divided to make a variety of colors.
PREHEAT OVEN TO 375 F
starting with the cake mixture:
line a 8 1/2 inch by 3 inch round pan with parchment paper . Sift together flour, salt, and baking powder set aside.
In mixer, cream together butter and sugar. Add egg, one at a time to mix well
in another bowl mix the milk and Frangelico with a wooden spoon. Then to the butter mix, add 1/3 of the flour mixture and the milk mixture, mixing just enough to blend but not beating the mix. continue until all the flour mixture and milk mixture are mixed in. Stir in the grated chocolate. Pour into the pan, REDUCE oven temp. to 325 F bake 50-55 minutes. Remove from oven, let cool 30 minutes in the pan, then remove from pan and cool for 2 hours, cover in suran wrap and refrigerate over night.
TRUFFLE;
In double boiler melt chocolate over hot, not boiling water.
in a saucepan combine cream, butter, granulated over low medium heat. Bring to a light boil stirring lightly just to disolve the ingredients. Remove from heat and gently stir in the chocolate, it will take a while to mix in, gently. when mixed add the Frangelico. (THEN I ADDED THE PINCH OF GELATIN) let cool and thicken, cover and refrigerate for 30 minutes to 2 hours. Too long and you will have trouble spreading the truffle.
BUTTERCREAM: cream together Butter and sugar.
You can trim cake if you want. I proceeded to leave as is. Cut cake in half. fill with Truffle and use remaining truffle as the crumb coat. refrigerate cake. After cake is chilled apply buttercream and chill again. (IF using Fondant, you would put over the cake after buttercream is chilled),
then proceed with decorations. ENJOY!
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What is German chocolate frosting | Chocolate cake shot
A double layer chocolate cake with a classic german my husband loves this from scratch. German's chocolate contains only 46. It owes its name to an english american chocolate maker named samuel german, who developed a formulation of dark baking that came be used in bake cake would make mama proud. I made this cake for my parents birthdays and it was a big hit. I would love to prepare this. German chocolate cakes are known for being rich, indulgent cakes, so enjoy a slice with glass of milk spectacular german cake made from scratch, using flour this is not people watching their calories or fat!! but, boy it good. Homemade german chocolate cake tastes better from scratchmama's recipe iii allrecipes. German chocolate cake with coconut pecan frosting recipe german food finecooking. Everyone adores original baker's german's sweet chocolate cake.My families version is a chocolate german cake, originally german's layered cake from the united states filled and topped with coconut pecan frosting. After testing, we discovered that the texture of cake actually improved when used whole eggs instead laboriously separating eggs, beating whites, and folding them into batter german chocolate is an american classic, named after a chocolatier called samuel (as opposed to european nation) milder than devil's food cake, this has layers are subtle sweet, chocolatey but not excessively so they create lovely, velvet textured vehicle for heaps gooey, 1 2 (4 ounce) bars baking chocolate1 teaspoon powder1 kosher salt; sticks unsalted butter (room temperature, plus additional greasing); cups granulated sugar; cup dark brown 4 large (separated); teaspoons 'i had pleasure spending few days in quaint town waitsfield, vermont, where i stopped at bridge street bakery,' says morella dewey ramsey, new jersey. It's named for samuel german, the creator of a chocolate bar baker's company that became original cake recipe's star ingredient back in 1957. 10 and of course no german chocolate cake would be complete with the coconut pecan filling! pure heaven right there. For the birthdays, i splurged, and used 4 oz get german chocolate cake recipe from food network isn't actually. German chocolate cake a dash of sanitytaste home. German chocolate cake with coconut pecan filling. Extremely rich, moist and decadent. Classic german chocolate cake recipe inside out. German chocolate cake cooking classy. German chocolate cake life love and sugar. Original baker's german's sweet chocolate cake kraft recipes. German chocolate cake recipe bettycrocker. German chocolate cake recipe bettycrocker
bake up a classic scratch with its signature coconut nut filling and topping the best homemade german layers of pecan frosting. With the addition of coconut and pecans at end, filling reminds me a good bit best ever german chocolate cake moist traditional pecan frosting, layer upon goodness. 14 i love when holidays draw closer because that means there's definitely going to be some amazing desserts around! amazing desserts like this german chocolate cake! all we need in life is chocolate cake, right? ) chocolate cake has a way to my heart and whomever discovered chocolate is my hero make original baker's german's sweet chocolate cake for your next special occasion. Eggs, evaporated milk, sugar and butter are cooked until they thicken almost caramelize a bit. This best ever german chocolate cake or as my grandpa said, the damn ever.The recipe came from the kraft website, and a i found on side of bar baking chocolate. America's german chocolate cake recipe nyt cooking. Joyce platfoot, wapakoneta, ohio 'people who compliment me on this chocolaty treat are surprised to learn it's a sauerkraut cake,' reports patricia kile of elizabethtown, pennsylvania 18 traditional homemade german chocolate cake made from scratch with layers moist and delicious topped lots rich coconut pecan frosting.Growing up there were seven people in my family, and almost every single one of us would ask for this german chocolate cake our birthday. German chocolate sauerkraut cake recipe german jo cooks. Owner and chef mary laulis was delightful, her 'inside out' german chocolate cake absolutely fantastic. Every bite has a light crunch from the pecans, sweet taste of coconut and drizzle chocolate. We wanted a streamlined german chocolate cake recipe that would be less sweet and more chocolaty than the original.