Ep. 358: Homemade Chocolate Frosting | Quick and Simple Old Fashioned Recipe ????
Hello my Friends, hope all of you are doing well, staying Safe and Healthy!!
Today I am making one of my favorite Frosting Recipes, Chocolate Frosting!! It is Creamy and full of Chocolaty Goodness, perfect for any Cake and Cupcakes!
You can also double this Recipe!
Ellen’s Frosting Recipes Playlist:
1/2 cup (1 stick) unsalted butter, softened
1 1/2 tsp pure vanilla extract
1/4 tsp pure butter extract
1/8 tsp (Pinch) salt
1 cup unsweetened cocoa powder, sifted
3 cups powdered sugar, sifted
1/4 cup evaporated milk, room temperature
In a large bowl with a hand mixer, add butter and cream on medium speed until fluffy. Next add in salt, vanilla extract and butter extract and mix until well incorporated. Then slowly add in cocoa powder and mix until well combined then slowly add powdered sugar and mix until well incorporated. Pour in the evaporated milk and mix until well combined. Frost on your favorite Cake or Cupcakes and serve.
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Old Fashioned COOKED Chocolate Frosting - Steph’s Stove
Old Fashioned Cooked Chocolate Frosting - Recipe
6 teaspoons Cocoa Powder
1 stick butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
4 cups powdered sugar
In a medium saucepan over medium heat melt butter, cocoa powder, evaporated milk and bring to a slow boil. Once the mixture comes to a boil, remove from heat. Add vanilla extract and stir to combine. Allow to cool about 5 minutes and add powdered sugar one cup at a time. Mix by hand or use an electric mixer (I use an immersion blender) until the mixture is smooth. Spread evenly over cake or cupcakes.Enjoy!
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1 Minute Chocolate Frosting Recipe ( Fudge Buttercream Frosting )
Chocolate Frosting Recipe for cakes & cupcakes! This frosting takes 1 minute to make, It's very simple and tastes amazing!
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1 Minute Chocolate Frosting Recipe in grams and cups:
- 400 gr Powdered Sugar (3 1/4 cups)
- 80 gr unsweetened Cocoa Powder (2/3 cups)
- 150 gr Softened Butter ( 1 1/3 sticks)
- 100 gr Boiling Water (1/3 cups + 1 1/2 tbsp)
- 60 gr Melted Dark Chocolate 75% cocoa ( 2 ounces)
- 1/2 tsp Salt
Enjoy!
Simple Moist Chocolate Cake Recipe | Basic recipe for beginners
This recipe is an easy chocolate cake recipe which is moist and dense. this is a quick recipe even beginners can do easily.
For Printable written Recipe :
????For Recipe without Buttermilk :
Simple Moist Chocolate Cake Recipe
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Flour :- All purposes flour/ plain flour/ Maida
2 cups flour
2 cups sugar
1/4 cup cocoa powder
1 tsp baking powder
1 tsp of salt
2 tsp baking soda
1 cup butter milk
1 cup hot water
1/4 cup melted butter
1 tbsp vanilla essence
3 eggs
Bake in a preheated oven @ 200 C for about 45 minutes or until a skewer inserted in the middle comes out clear.
Make sure not to over mix the batter.. Some lumps in the batter is absolutely ok..
To make buttermilk add 1 tbsp vinegar or lemon juice to 1 cup milk and let it stand for 10 minutes..
How To Make Old Fashioned Chocolate Frosting
Ingredients
1 1/2 sticks of salted butter
2 oz of unsweetened chocolate (8 squares)
1 cup of whole milk
2 cups of sugar
2 tsp of vanilla
In a heavy bottomed saucepan, heat all ingredients except the vanilla on medium heat. Bring to a low boil and allow mixture to boil for at least 3 minutes stirring constantly.
Remove saucepan from heat. Allow frosting to come up to room temperature to thicken, stirring occasionally. Once frosting has cooled, add vanilla and stir until blended.
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Ina creates a mouthwatering chocolate cake using black coffee as her secret ingredient!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Beatty's Chocolate Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield: 8 servings
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Directions
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network