Chocolate Fudge Poke Cake! Recipe tutorial #Shorts
How to make a Chocolate Fudge Poke Cake!
Hey Eloise here from Fitwaffle Kitchen! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this Chocolate Fudge Poke Cake! I always love a thick layer of frosting but you can add as much as you please!
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#shorts #tutorial #recipe #cake #baking
MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
Source: YouTube Audio Library
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DARK CHOCOLATE FUDGE CAKE RECIPE | CHOCOLATE CAKE | BIRTHDAY CAKE
Dark Chocolate Fudge Cake. ????
1/2 cup oil
1/2 cup dark/milk cooking chocolate
1 1/4 cups sugar
1 tsp vanilla essence
2 eggs ( room temperature )
1/4 cup cocoa powder
1 cup all purpose flour
1 tsp baking powder
1 tsp Salt
1 cup boiling hot water mixed with 1 tbsp coffee granules or you can skip coffee but adding hot water is must.
PREHEAT OVEN AT 170°C
stove baking: medium flame for 20 minutes.
Sift all dry ingredients, keep them aside.
Mix half cup chocolate half cup oil/ghee/butter in melt on a double boiler or microwave for 20 seconds. Mix and keep it aside.
Now, In a bowl add sugar, eggs, vanilla essence. Mix till it changes the colour. Add the chocolate mix and beat again.
Now make a mix of 1 cup hot water with 1 tbsp coffee.
Mix the wet and dry ingredients and keep on adding hot water. Whisk till everything is incorporated. Add the batter to the pan and bake for 40 minutes or until the skewer comes out clean at 150°C.
Ganache:
1 cup cream use any.
1 cup semi/dark cooking chocolate
1 cup icing sugar.
Milk if needed.
MARY BERRY’S CHOCOLATE FUDGE CAKE | Rumaysa’s Kitchen
I have always loved Mary Berry’s recipes. I recently repurchased her book again and I thought I’d share a few of my favourites with you. I hope you all enjoy it!
50g (2oz) sifted cocoa powder
6 tbsp boiling water
3 large eggs
50ml (2fl oz) milk
175g (6oz) self-raising flour
1 rounded tsp baking powder
100g (4oz) softened butter
275g (10oz) caster sugar
For the icing and filling:
3 tbsp apricot jam
150g (5oz) plain chocolate (39 per cent cocoa solids)
150ml (¼ pint) double cream
Essential kit
You will need two 20cm (8in) deep sandwich tins.
Instructions
1. Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20cm (8in) deep sandwich tins then line the base of each tin with baking parchment.
2. Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the cake mix equally between the prepared tins and level the surface.
3. Bake in the pre-heated oven for about 25-30 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
4. To make the icing, warm the apricot jam in a very small pan, then spread a little over the base of one cake and the top of the other. Break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water for about 10 minutes or just until the chocolate has melted, stirring occasionally.
5. Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted. Leave to cool until it is on the point of setting then spread on top of the apricot on both cakes. Sandwich the cakes together and use a small palette knife to smooth the icing on the top. Keep in a cool place until ready to serve.
Mary berry’s recipe book:
How to Make Rich, Chocolatey Wellesley Fudge Cake
Hosts Julia Collin Davison and Bridget Lancaster revive a traditional recipe for Wellesley Fudge Cake.
Get the recipe for Wellesley Fudge Cake:
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Chocolate Cake Balls! Recipe tutorial #Shorts
How to make Chocolate Fudge Cake Balls!
Hey guys, I'm Eloise! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this simple how to make Chocolate Fudge Cake Balls! A Simple dessert hack using shop bought chocolate cake mix!
Like this video? check out my recipe tutorial playlist, and don't forget to subscribe ;)
#shorts #tutorial #baking #cake #recipe