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!
Ditch the basic Chocolate Cake and make THIS Instead! ???????????? Greek Sokolatopita
The BEST CHOCOLATE CAKE RECIPE! Gooey Greek Sokolotopita - Moist Chocolate cake soaked in chocolate syrup!
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For the Chocolate Syrup:
-200g Water (3/4 cup + 2 tbsp)
-200g Sugar (1 cup)
-2 tbsp Unsweetened Cocoa Powder
-1 tsp Vanilla extrat ( add at the end)
-1/4 tsp Salt
Chocolate Cake Recipe ( 9x13 inch baking dish ) :
- 160g All Purpose Flour( 1 cup + 2 tbsp)
- 100g Unsweetened Cocoa Powder ( 3/4 cup + 1 tbsp)
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 200g Sugar (1 cup)
- 120g Butter (1 stick)
- 1 tsp lemon juice OR vinegar ( to add to the wet ingredients)
- 2 large Eggs
- 250 g WARM Milk (1 cup)
- 1/4 tsp Pinch of Salt
Chocolate Frosting recipe:
- 100g Unsweetened Cocoa Powder (3/4 cup)
- 100g Powdered Sugar (3/4 cup)
- 200g Milk ( 3/4 cup + 1 tbsp)
- Pinch of Salt
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Enjoy!
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Copyright © 2022 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder
How to Make a Soft & Fluffy Chocolate Cake with Homemade Frosting ~ Best Chocolate cake recipe
Here’s a simple recipe for that perfectly soft, bouncy and fluffy chocolate cake for any holiday or dinner table!
Ingredients used
For the cake
1 box Duncan Hines chocolate fudge mix
1 3.4oz pk instant chocolate pudding mix
4 eggs @ room temperature
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup whole milk
1 Tbsp instant coffee
1 Tbsp dark cocoa powder (I use Dutch processed)
For the chocolate frosting
2 cups of whole milk
1/2 cup dark cocoa powder
4 Tbsp AP flour
1 cup of sugar
1 tsp vanilla extract
6 Tbsp of salted butter
Mix the cake ingredients and Pour all the batter into two 9 inch baking pans and bake @ 350 degrees F for 25-30 minutes. A toothpick inserted in the middle must come out clean! Allow to cool down to room temperature before frosting!
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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!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
BUTTERMILK SUBSTITUTE:
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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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Low Calorie Skinny Chocolate Cake | For Weight Loss
Ingredients:
1 box sugar free chocolate cake
10.6 oz greek yogurt
1 cup water
1 cup fat free milk
1 box sugar free chocolate pudding jello mix
1 tsp vanilla
8 oz tub lite cool whip
Macros: 12 servings, per serving
Net Carbs 10g | Fiber 2g | Total Carbs 51g | Protein 6g | Fat 5g | Calories 235
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Super rich & fudgy CHOCOLATE CAKE recipe, and it's EGGLESS!
RECIPE:
SHOP:
I can’t believe I’m saying this but this eggless chocolate cake is probably one of the best chocolate cakes I’ve ever had (even better than regular ones that do have eggs!). It’s super soft and moist, sturdy for layer cakes, and has an intense chocolate flavour. Topped with a delicious chocolate cream cheese frosting, trust me, you will not be disappointed!
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Eggless Chocolate Cake:
▢2½ cups (330 g) flour - regular, all purpose
▢2 tsp baking powder
▢½ tsp salt
▢¾ cup (185 g) yoghurt - Greek yoghurt, room temperature
▢2 cups (400 g) white granulated sugar
▢1¼ tbsp vanilla essence/extract
▢½ tsp baking soda
▢½ cup (113 g) unsalted butter
▢⅔ cup (130 g) unflavoured vegetable oil - I use canola
▢1½ cups (360 g) milk
▢2 tsps instant coffee powder
▢¾ cup (77 g) cocoa powder - Dutch processed preferred
Chocolate Cream Cheese Frosting
▢1 batch of my chocolate cream cheese frosting recipe
Bake at 150 °C (300°F) with the fan on (convection mode) for 45 minutes, or until a toothpick comes out clean. If you don't have a fan function, increase the temp to 165°C (330°F).
Chocolate Cream Cheese Frosting:
▢1 cup (225 g) unsalted butter - room temperature
▢4½ cups (570 g) icing sugar - also known as confectioners/powdered sugar
▢1½ cups (335 g) cream cheese - cold, firm type
▢1½ tsps vanilla essence/extract
▢¾ cup (75 g) cocoa powder - unsweetened, Dutch processed preferred
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