My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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Hershey's Perfectly Chocolate Chocolate Cake Recipe | MOIST CHOCOLATE CAKE
#HersheysPerfectlyChocolateChocolateCake #ChocolateCake
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In this Video; I'm gonna show you how to make Hershey's Perfectly Chocolate Chocolate Cake Recipe, step by step. We're also going to finish it with Hershey's perfectly chocolate chocolate frosting. It's Foolproof, easy, moist and delicious. The recipe is right on the back of the Hershey's Cocoa container. Bonus!
Recipe: (can also check it out here)
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INGREDIENTS NEEDED FOR: Hershey's Perfectly Chocolate Chocolate Cake
recipe: (I copied this recipe off the back of the Hershey's Natural Unsweetened container)
{FOR THE CAKE}
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa
1-1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water
{FOR THE ICING}
1/2 cup (1 stick) butter
2/3 cup Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
FULL RECIPE:
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This is not a sponsored video. But HERSHEY'S, FEEL FREE TO HIT ME UP (wink wink)
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Super moist chocolate Cake with perfect chocolate ganache
Moist Chocolate Cake with perfect chocolate ganache
#supermoistcake
#chocolateCake
#MoistChocolate
#moistchocolatecake
#chocolateGanache
#perfectcake
#cake
moist chocolate cake
ingredients;
1 3/4cup all purpose flour
2 cups white sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1cup Milk
1/2 cup oil
2 large eggs
1tsp vanilla
1 stick nescafe ( 2g coffee)
1cup hot water (very hot)
super moist Chocolate cake
#verymoist
#chocolatecupcakes
#cakes
#cupcakes
#easytomakechocolatecake
#chocolate
The Ultimate Chocolate Cake Recipe
A decadent and moist Chocolate Cake recipe with whipped, chocolatey & silky smooth chocolate frosting. Both, the cake and the frosting are so easy to make. It makes for a stunning birthday cake.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
✅INGREDIENTS FOR CHOCOLATE CAKE:
►3 cups all-purpose flour
►1/2 cup unsweetened cocoa powder
►2 cups granulated sugar
►2 tsp baking soda
►1 tsp salt
►2 cups warm coffee (not hot)
►2 Tbsp white vinegar
►1 Tbsp vanilla extract
►2/3 cup light olive oil (not extra virgin)
✅INGREDIENTS FOR CHOCOLATE FROSTING:
►12 oz cream cheese, room temperature
►1 cup (16 Tbsp) unsalted butter, room temperature
►5 cups powdered sugar
►1 cup unsweetened cocoa powder
►1/2 tsp salt
►2 tsp vanilla extract
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Perfect Chocolate Buttercream Frosting
Perfect Chocolate Buttercream Frosting
4 oz. semi-sweet chocolate baking bar, chopped
2 Tablespoons heavy whipping cream
1 1/2 cups butter, room temperature
1/4 cup heavy whipping cream
3 cups powdered sugar
1/4 cup cocoa powder
1/4 teaspoon salt
1 teaspoon espresso powder
Place the chopped chocolate bar and 2 tablespoons whipping cream in a bowl and microwave for 30 seconds. Stir until melted. Set aside.
 In a mixing bowl, beat the butter for five minutes. Then slowly drizzle in the 1/4 cup of heavy whipping cream and whip until just combined. Scrape down the sides of the bowl, if needed.
Sift together the powdered sugar, cocoa powder, salt, and espresso powder. Slowly beat this into the butter/whipping cream mixture.
Add the melted semi-sweet chocolate bar mixture, and whip until light and fluffy. If needed, drizzle in another tablespoon or two of whipping cream to make it a better spreading consistency, but do not add too much extra cream, or it will be too thin!
Frost the cooled brownies. 
The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.
If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
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Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
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