Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
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Triple Layer Chocolate Fudge Cake Recipe By Food Fusion (Secrets Revealed)
We just raised the bar even further this time. This super moist triple-layer chocolate fudge cake is truly a crowd-pleasing delight. #HappyCookingToYou #FoodFusion #PakolaFullCreamMilk
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00:00 Triple Layer Chocolate Fudge Cake Recipe
00:17 Prepare Chocolate Fudge cake
01:49 Prepare Chocolate Ganache & frosting
03:05 Assembling
05:00 Aray waah
Recipe in English:
Ingredients:
Prepare Fudge Cake:
-Maida (All-purpose flour) 210g (1 & ½ Cup)
-Cocoa powder 56g (1/2 Cup + 2 tbs)
-Namak (Salt) ¼ tsp
-Baking soda ½ tsp
-Baking powder 1 tsp
-Anday (Eggs) 2 (room temperature)
-Pakola Full Cream Milk 1 Cup
-Cooking oil ½ Cup
-Bareek cheeni (Caster Sugar) 1 & ½ Cup
Prepare Chocolate Ganache & Frosting:
-Whipping cream 350ml
-Pakola Full Cream Milk 3 tbs
-Milk chocolate grated 400g
-Makhan (Butter) unsalted 60g (room temperature)
-Icing sugar ¾ Cup
-Chocolate chips
Directions:
Prepare Fudge Cake:
-Grease 8-inch baking pan with cooking oil & line with butter paper & set aside.
-On a bowl,place a sifter,add all-purpose flour,cocoa powder,salt,baking soda,baking powder & sift dry ingredients together,mix well & set aside.
-In a bowl,add eggs,milk,cooking oil,caster sugar & beat well.
-Now add dry ingredients & beat on low speed until combined then fold with the help of spatula.
-Pour batter in prepared baking pan & bake in preheated oven at 180C for 40 minutes (on lower grill).
-Take out from oven,spray water immediately to keep cake moist.
-Take out cake from pan and keep it on rack & let it cool completely.
Prepare Chocolate Ganache & Frosting:
-In a saucepan,add whipping cream & milk,turn on the flame,mix well & simmer on low flame until its hot (6-8 minutes).
-Remove from heat,add chocolate & mix well until chocolate melts.
-Add butter & mix well until well combined.
-Transfer to a bowl & let it cool completely while mixing at room temperature.
-Reserve 1 & ½ Cup of ganache for later use.
-Cover remaining ganache & refrigerate until chilled.
-Take out from refrigerator and beat well for 3-4 minutes.
-Add icing sugar,beat until soft peaks form & transfer to a piping bag.
-With the help of the layer cake slicer,horizontally cut three layers of cake.
-Place first layer of cake on cake stand,apply prepared chocolate frosting and add chocolate chips.
-Place another layer of cake,apply prepared frosting and add chocolate chips & repeat the same process for top layer of cake and cover the sides of the cake with frosting & refrigerate for 1 hour.
-Pour reserved chocolate ganache warm on the top of the cake,apply grated chocolate on the sides of the cake & refrigerate for 30 minutes.
-Decorate & serve!
MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
Source: YouTube Audio Library
Keywords:
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HERSHEY'S PERFECTLY CHOCOLATE CAKE - How to make a moist CHOCOLATE CAKE Recipe
Official HERSHEY'S PERFECTLY CHOCOLATE CHOCOLATE CAKE & FROSTING Recipe...right off the back of the HERSHEY'S COCOA can. Deronda demonstrates now fast and easy this cake is to make in your very own kitchen!! A decadently rich moist cake that will satisfy any CHOCOLATE CAKE lover!!! Click on SHOW MORE below for recipe...
HERSHEY'S PERFECTLY CHOCOLATE CAKE CHOCOLATE CAKE
Grease & flour 2 9-inch round cake pans. Set aside.
Preheat oven to 350 degrees F.
2 cups of sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa powder
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1. In a large mixing bowl add all dry ingredients. Mix well with a whisk.
2. Add milk, eggs, oil and vanilla to dry ingredients. With an electric mixer, on medium, beat for 2 minutes. Whisk in boiling water until smooth (batter will be thin).
3. Add cake batter equally into prepared round baking pans.
4. Bake for 30-35 minutes of until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
PERFECTLY CHOCOLATE CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1. Melt butter over low heat. Whisk in cocoa until smooth.
2. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Beat in vanilla. Add more milk if needed. Frost cake!!
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How To Make The Ultimate Chocolate Cake
Reserve the One Top:
Get the recipe:
THE ULTIMATE CHOCOLATE CAKE
Servings: 12
INGREDIENTS
CAKE
1½ cups flour
1 cup Dutch processed cocoa powder
1 teaspoon salt
1½ teaspoons baking soda
½ teaspoon baking powder
1½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter, softened
1½ cups sugar
3 eggs
½ cup mayonnaise
4 ounces dark chocolate, chopped
BUTTERCREAM
1½ cups butter, softened
1 tablespoon vanilla extract
½ cup Dutch processed cocoa powder
5 cups powdered sugar
Fresh fruit, to decorate
PREPARATION
1. Preheat oven to 325˚F (160˚C).
2. Grease and line three 8-inch cake tins with parchment paper.
3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
7. Add the mayonnaise and beat until the mixture is smooth and creamy.
8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
10. Distribute the batter evenly between the 3 prepared cake tins.
11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
14. While your cakes are cooling, prepare the buttercream.
15. In a large bowl, beat together the butter and vanilla.
16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
17. Decorate to your liking.
18. Enjoy!
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Chocolate Cake Recipe By Food Fusion
A perfect cake for the perfect occasion. Now get chocolate cake and icing recipe both in one quick and easy recipe video. #HappyCookingToYou #FoodFusion
Written recipe:
Visit Our Website:
Download iOS & Android app:
Facebook:
Instagram:
Twitter:
Also Follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kids special recipes.
Chocolate Cake
Recipe in English:
Ingredients:
-Miada (All-purpose flour) 2 Cups (240 gms)
-Cocoa powder ¾ Cup (75 gms)
-Baking soda ½ tbs
-Namak (Salt) 1 tsp
-Makhan (Butter) Softened 150 gms (2/3 Cup)
-Cheeni bareek (Caster sugar) 1 & ¾ Cup (350 gms)
-Anday (Eggs) 3
-Vanilla essence 1 tbs
-Doodh (Milk) 300 ml
Chocolate Ganache:
-Milk chocolate Chopped 250 gms
-Cream ¾ cup Hot
-Doodh (Milk) 1-2 tbs
Directions:
-Grease 9” round pan with oil and spread flour evenly,set aside.
-In bowl,sift together the all-purpose flour,cocoa powder,baking soda and salt,mix dry ingredients and set aside.
-In mixer machine,add butter and caster sugar, beat until light and fluffy.
-During beating, add eggs one at a time, beating well after each addition.
-Add vanilla essence and beat again.
-Now add dry ingredients alternatively with milk,beat until all well combine.
-Pour batter into a grease and floured pan and bake in preheated oven at 170 C for 35-40 minutes.
-Let the cake cool down on a cooling rack.
Chocolate Ganache:
-In bowl,add milk chocolate and hot cream,leave it for 4-5 minutes and gently mix.
-On double boiler,simmer on low flame,place bowl,add milk,mix well and leave for 10 minutes.
-When cake is cool, apply chocolate ganache.
-Chocolate cake is ready to serve.
Chocolate cake Recipe in Urdu:
Ajza:
-Miada (All-purpose flour) 2 Cups (240 gms)
-Cocoa powder ¾ Cup (75 gms)
-Baking soda ½ tbs
-Namak (Salt) 1 tsp
-Makhan (Butter) Softened 150 gms (2/3 Cup)
-Cheeni bareek (Caster sugar) 1 & ¾ Cup (350 gms)
-Anday (Eggs) 3
-Vanilla essence 1 tbs
-Doodh (Milk) 300 ml
Chocolate Ganache:
-Milk chocolate Chopped 250 gms
-Cream ¾ cup Hot
-Doodh (Milk) 1-2 tbs
Directions:
-9” round pan ko oil sa grease ker lein aur maida chirak ker side per rakh dein.
-Bowl mein maida,cocoa powder,baking soda aur namak dal ker sift ker lein,dry ingredients ko mix ker ka side per rakh dein.
-Mixer machine mein makhan aur cheeni bareek dal ker light aur fluffy hunay tak beat ker lein.
-Beating ka doran ek,ek ker ka anday daltay jayein aur beat kertay rahein.
-Vanilla essence dal ker beat ker lein.
-Ab dry mixture aur doodh bari bari dal ker beat kertay rahein yahan tak ka tamam ajza combine ho jayein.
-Grease aur floured pan mein batter dal ker preheated oven mein 170 C per 35-40 minute kliya bake ker lein.
-Cake ko cooling rack per thanda ker lein.
Chocolate Ganache:
-Bowl mein milk chocolate aur garam cream dal ker 4-5 minute kliya chor dein aur gently mix ker lein.
-Double boiler per halki ancch per bowl rakh ker doodh dal ker mix karein aur 10 minute kliya chor dein.
-Cake thanda ho jaye tou chocolate ganache laga lein.
-Chocolate cake tayyar hai.