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How To make Mile High Chocolate Cake
1/2 c Cocoa; Baking
1/2 c ;Hot Water
2 t Baking Soda
1/2 c Vegetable Shortening
2 c Sugar
2 ea Eggs; Large
2 t Vanilla Extract
2 1/2 c Flour; Unbleached, Sifted
1 c Buttermilk
COCOA FROSTING:
1/2 c Butter Or Regular Margarine
1 oz Baking Chocolate
1 lb Confectioners' Sugar; Sifted
1 ea Egg White; Large
1 t Vanilla Extract
1 t Lemon Juice
3 T Milk
Combine cocoa, hot water and baking soda in a small bowl. Let stand while mixing other ingredients. Cream the shoretening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done. Cool in pans
on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble cake, place one cake layer on serving plate. Spread with Cocoa Icing. Top with second cake layer and spread a layer of frosting. Top with third cake layer and frost sides and top with remaining frosting. COCOA ICING: Combine butter, and chocolate in the top of a double boiler. Place over hot water; stir until melted. Remove from heat; cool to room temperature. Sift confectioners' sugar into a large mixing bowl. Make a well in the center and add egg white, vanila, and lemon juice. Pour in the chocolate mixture. Blend until smooth, using an electric mixer set at medium speed. Add milk to make frosting of a spreading consistency.
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During the warmer summer months, we find ourselves craving sweets that are a little lighter and more refreshing.
Though there’s nothing quite like Mile High Chocolate Cake when we’re craving sweets with substance to warm us up on the inside, the heavier cakes and pastries of the cooler months, simply don’t sit as well with us when it’s hot out.
The good news is, you can still have your cake and eat it too, even in the summer – the key is fruit!
The Best Easy chocolate Cake Recipe
In this video i show you a recipe to make a delicious chocolate cake.
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Chocolate & Caramel LAVA cake | Recipe
Hey everyone ! Who out there loves Lava cake ? I know I do.
Traditional lava cakes are great, but I wanted to add a caramel twist to it. So her's my lava caramel and chocolate cake.
You will not believe how easy this recipe is. The only tricky part is the baking time. You need to bake it no longer than 7 minutes to get that runny fudgy center.
Salted caramel
*60 g heavy cream
*54 g sugar
*27 g salted butter
Chocolate cake
*3 eggs
*60 g sugar
*60 g flour
*160 g butter
*180 g dark chocolate
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Mile High Asphalt Pie (Winger’s Copycat Recipe)
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Recipe Mile-High Chocolate Cake
Recipe - Mile-High Chocolate Cake
INGREDIENTS:
-5 ounces fine-quality unsweetened chocolate, chopped
●2 1/4 sticks unsalted butter, softened
●2 3/4 cups sifted cake flour (not self-rising sift before measuring)
●1/4 cup unsweetened cocoa powder (not Dutch-process)
●2 teaspoons baking soda
●1 teaspoon baking powder
●1/2 teaspoon salt
●4 large eggs, at room temperature
●30 minutes
●1 cup granulated sugar
●1 cup packed light brown sugar
●1 1/2 teaspoons pure vanilla extract
●2 cups sour cream
●1 cup sugar
●6 tablespoons all-purpose flour
●6 tablespoons unsweetened cocoa powder (not Dutch-process)
●1 1/2 cups whole milk
●4 ounces fine-quality unsweetened chocolate, finely chopped
●1 tablespoon pure vanilla extract
●6 sticks (1 1/2 pound) unsalted butter, at room temperature
●Equipment: 2 (8- by 2-inch) round cake pans
Chocolate Crepe Cake
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
MILLE CREPE CAKE
Servings: 8
INGREDIENTS
Crepes
6 tablespoons (100 grams) butter
3 cups (675 milliliters) milk
6 eggs
1½ cups (210 grams) flour
⅔ cup (80 grams) cocoa powder
7 tablespoons (105 grams) sugar
4 cups (1 liter) whipped cream
Ganache
1 cup (225 milliliters) heavy cream
4 tablespoons (200 grams) sugar
6 ounces (170 grams) chocolate
1 tablespoon (15 grams) butter
¼ cup (40 grams) powdered sugar, optional for topping
PREPARATION
1. Make the crepes by warming melting the butter and allowing it to brown slightly. Set aside.
2. In the same pot, warm the milk. Remove from heat.
3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs, then gradually mix in butter and warm milk. Chill.
4. On a nonstick skillet over medium heat, pour ¼ cup of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip. Repeat until all of the crepe batter is used. Cool crepes.
5. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
6. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool, and spread over the crepe cake.
7. Top with sifted powdered sugar (optional).
8. Enjoy!
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