Ultimate Death by Chocolate Cake Recipe Best Chocolate Cake Recipe Devil's Food Cake
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Ultimate Death by Chocolate Cake Recipe
Ingredients:
All-Purpose Flour: 120 gm
Sugar: 70 gm
Baking Powder: ½ tsp
Baking Soda: ½ tsp
Eggs: 2 pcs
Salt: ¼ tsp
Unsweetened Cocoa Powder: 2 tbsp
Milk: 2 tbs
Vanilla Essence: 1 tsp
Oil: 50 ml
For Ganache:
Amul fresh cream: 100 gm
Dark Chocolate: 200 gm
Unsalted Butter: 10 gm
Method:
Step 1: For the ganache, take 100 gm cream in a non-stick pan. Bring it to boil on medium flame.
Step 2: After one boil switch off the flame and add chopped dark chocolate and butter. Mix it well. There should be no lumps.
Step 3: Transfer chocolate ganache into a bowl. Let this ganache rest and with time it will thicken.
Step 4: To make a cake sponge, in a large mixing bowl take two eggs. Start whisking them.
Step 5: Add sugar, vanilla essence, and oil. Continue to whisk until sugar dissolves.
Step 6: Take a sifter and sieve all-purpose flour, Cocoa powder, baking powder, baking soda, and salt.
Step 7: Mix dry ingredients into wet ingredients using the cut and fold method.
Step 8: Use milk to make the batter of pouring consistency. For this recipe, I have used 2 tbs of milk.
Step 9: Meanwhile, keep the oven for preheating at 180 °C.
Step 10: Take a greased (or lined with parchment paper) baking tin and pour the batter into it. I have used an 8” round pan for this cake.
Step 11: Bake it in a preheated oven for 25 minutes or until it passes the toothpick test.
Step 12: After the baking is done, remove the tin from the oven. Let the cake rest for 5 minutes before you de-mold it.
Step 13: To assemble the cake, cut the cake sponge into two horizontal halves. Place one layer on board and spread some ganache on it. Add chopped and crushed chocolates.
Step 14: Place the other half layer on top of it and smoothen it with chocolate ganache. Cover the sides of the cake with ganache and smoothen it too.
Step 15: Cover the top of the cake with your choice of chocolates. Finally, drizzle some chocolate sauce on it. Let the cake rest in the refrigerator for 30 minutes before serving
EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING
#chocolatecake #christmascake #egglesschocolatecake #cakerecipe
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Choco chips cookies recipe:
Ingredients
For the cake
1 ½ cup (180gms) maida
¾ cup (75gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) powdered sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting
1 cup (226gms) butter
2 cups (240gms) icing sugar
3/4 cup cocoa powder
1 cup (170gms) melted chocolate
1 cup (200ml) warm cream
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how to make polka dot devil's food cake step by step
These attractive cake makes great addition to any table.
Ingredients:
1.3 x 450g (3 x 16 oz) ready-made madeira cakes
2. 2 x 180g (2 x 6 oz) blocks white chocolate, chopped
3. Red, green, yellow and blue gel food coloring
4. 3 1/2 cups plain flour
5. 1 1/4 cups cocoa powder
6. 3 cups caster sugar
7. 1 1/2 teaspoon baking powder
8. 3 teaspoons bicarbonate of soda
9. 1 1/4 cups buttermilk
10. 3/4 cup vegetable oil
11. 3 eggs
12. 3/4 cup hot water
13. 2 teaspoons vanilla extract
14. 1 1/2 x 1kg (1 1/2 x 35 oz) packets white fondant
To make chocolate ganache:
1. 900g (32 oz) dark chocolate, chopped
2. 450ml (15 fl oz) thickened cream
To decorate:
1. Different color fondant
Method:
1. Trim crust from cakes and discard. Break up cake to form fine crumbs. Divide evenly among 4 bowls.
2. Place 1/4 of the white chocolate in microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes (stirring every 30 seconds) or until melted and smooth (in my microwave it took 50 seconds). Add to 1 portion of cake. Add red gel food coloring. Using hands, mix well to combine, kneading to bring the mixture together. Repeat with remaining white chocolate, cake and food coloring. Roll each colored portion of cake mixture into different-sized balls, using 1 level teaspoon for the smallest and 1 level tablespoon for the largest.
3. Preheat oven to 180C (350 F).Grease three x 6cm (2 inch)-deep, 20cm (8 inch) round cake pans. Line bases and sides with 3 layers of baking paper.
4. Using metal whisk combined flour, cocoa, caster sugar, baking powder and bicarbonate of soda. Using an electric mixer on low speed, gradually beat in buttermilk, oil, eggs, hot water and vanilla, beating until well combined.
5. Spoon 1 1/2 cups batter into base of each prepared pan. Arrange cake balls randomly in batter. Top evenly with remaining batter, spreading gently to just cover cake balls.
6. Bake for 1 hour 10 minutes to 1 hour 20 minutes or until a skewer inserted into center comes out clean. Stand cakes in pans for 10 minutes. Turn, top-side up, onto baking paper-lined wire racks to cool completely.
7. To make chocolate ganache: Place chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%) for 2 to 3 minutes, stirring every 30 seconds, until smooth and combined. Stand for 20 minutes to cool. Refrigerate for 1 hour or until thick and spreadable.
8. Trim top of cakes to level, if needed. Place 1 cake, cut-side down, on a serving plate. Spread top of cake with 1/2 cup ganache. Top with another cake, cut-side down. Spread top of cake with 1/2 cup of remaining ganache. Top with remaining cake, cut-side down. Spread top and side of cake with remaining ganashe.
9. Dust working surface with powdered icing sugar. Knead fondant until smooth. Using a lightly dusted rolling pin, roll out 1/3 of the fondant until 4mm (0.15 inch) thick. Cut a 20cm (8 inch) round circle from fondant using your cake pan as a guide. Place on top of cake, pressing gently to secure.
10. Re-dust working surface and rolling pin. Roll out remaining fondant to form 4mm (0.15 inch) thick, 18cm x 68cm (7inch x 27inch) rectangle. Using ruler and sharp knife, cut fondant to form a 16cm x 65cm (6inch x 25inch) rectangle. Starting from 1 short end, roll up fondant lightly dusted rolling pin. Place upright against side of cake. Gradually unroll fondant, pressing gently to secure to cake as unroll. Press edges of fondant together to seal along top edge of cake.
11. To decorate: Dust working surface with powdered icing sugar. Roll different color fondant until 2mm (0.07 inch) thick. Using a 2cm (0.8 inch) and 2.5cm (0.9 inch)round cutters and round nozzle tips, to cut rounds from different color fondant and place on top of baking paper. Attach fondant round to the cake using small amount of water or sugar glue. Set for 1 hour to set. Makes 40 serves.
Halloween Devil Cupcakes
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The piping tip was a medium closed star tip Loyal No. 2D and a medium Loyal coupler.
The frosting/buttercream was made from 1kg icing sugar mixture, 300g solite and 140g water. Mix for 3 minutes and add red food colour gel.
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Devil's food cake
Adapted from Martha Stewart
Ingredient List:
• 1 1/2 cups (360 gm) salted butter
• 1 1/4 cups unsweetened cocoa powder
• 1 1/4 cups hot milk
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 1/4 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla essence
• 1 cup sour cream
Frosting:
• Chocolate ganache.
• Chocolate butter cream.