How To make Rich Devil's Food Layer Cake & Frosting
4 oz Unsweetened chocolate
1/2 c Water
Stick unsalted butter 1 c Sugar
1/2 c Light brown sugar
1 ts Vanilla
Eggs 2 c Sifted all-purp flour
1 ts Baking soda
1/4 ts Salt
2/3 c Sweet or sour milk
-----7-minute frosting----- 2 oz Semisweet chocolate
1 oz Unsweetened chocolate
Egg whites 1 1/2 c Sugar
1/4 ts Cream of tartar
1/3 c Cold water
1 pn Salt
1 ts Vanilla
Preheat oven 350 deg. Butter and flour 2 round 9" cake pans. Melt chocolate and 1/2c water in top of double boiler. Let cool. Cream butter, sugar, and brown sugar together until light and fluffy, about 5 mins. Add vanilla and eggs, one at a time. Beat well after each addition. Beat in chocolate and mix well. Sift together flour, soda, and salt. Add flour to batter, alternating with milk, stir by hand just until batter is completely blended. Bake cakes 30-35 mins or until tester inserted comes out clean. Let cool on racks. Turn out the layers and allow to cool while you prepare frosting. Frosting: Melt chocolate over hot water, allow to cool. Place egg whites, sugar, cream of tartar, cold water, and salt in top of double boiler. Beat with electric mixer, 1 min. Place pan over steaming water (but not boiling) and continue beating for around 7 mins or until mixture is very thick and fluffy. Off the heat, fold in by hand the vanilla and melted chocolates. Place one cake layer on your serving dish and coat with frosting. Place on second layer and top with more frosting. Coat sides of cake as well. -----
How To make Rich Devil's Food Layer Cake & Frosting's Videos
Devil's Cake with Amazing Choco Frosting - Nigella Lawson
Dreamy, fudgey, decadent chocolate cake inspired by Matilda!
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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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
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NICE-TO-HAVE:
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CAKE DECORATING ESSENTIALS:
Offset Spatula -
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Amazing Chocolate Cake
My Chocolate Cake is beyond moist, you could LITERALLY leave it out on the counter for several days and it would still be luscious. This is the BEST chocolate cake recipe and garanteed the please all the chocolate cake lovers out there!
The surprise favorite for me on this cake was the cacao nibs. For those of you who have not been exposed to these little delights, they're pure, unprocessed chocolate aka they're very crunchy and chocolatey (not sweet at all). They contrast with the buttercream nicely and prevent the cake from being cloying.
Full Recipe:
I've made this cake many times and filmed on two separate occasions. So you might notice that I bake a 6 inch cake but decorate an eight inch one. I often love to make a smaller cake make a batch of cupcakes with the extra batter. Just to be clear though the recipe makes 3 nice eight inch cake layers!
#chocolatecake
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The Only Chocolate Cake Recipe You'll Ever Need With Claire Saffitz | NYT Cooking
Your next baking project is here: In this installment of “Try This at Home,” a series that guides you through different baking projects and techniques, Claire Saffitz is showing us how to make her recipe for chocolate cake.
This is Claire’s platonic ideal of a chocolate layered cake, perfect for adding to your regular baking rotation. Watch on to learn all of her smart tips and tricks.
Get the recipe:
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Devil's Food Cake Bakealong | Cupcake Jemma Classic
It's the WEEKEND! What's this? A Sunday upload? 'How unusual', you might be thinking. Well get used to it because there's going to be more of these! Every other Sunday, I'm going to be showing you a classic cake or bake that is perfect for the weekend and you can bake along with me as you watch the video. Hopefully you already have your ingredients ready (if not don't worry, just go get them and watch this video in your own time).
Ingredients for 3 layer x 7 cake or 2 layer 8 cake
(or 2 layer 7 cake the measurements are in brackets), filled and iced all over...
FROSTING:
100ml double cream (75ml)
175g butter (130g)
225g 55% chocolate (170g) I like Guittard chocolate
decent pinch salt (slightly smaller pinch!)
SPONGES
75g cocoa powder (50g)
150g light brown sugar (100g)
1tsp vanilla (1/2 tsp)
375ml boiling water (250g)
200g butter (135g)
225g caster sugar (150g)
3 eggs (2)
335g plain flour (225g)
1 tsp baking powder (scant 3/4 tsp)
1 tsp baking soda (scant 3/4 tsp)
#cupcakejemmabakes #devilsfoodcake #bestchocolatecake
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