How To make Self Frosted Chocolate Cake
8 1/2 oz Bittersweet chocolate
-chopped 12 tb Unsalted butter,
-cut in pieces,softened 1/2 c Flour
1/4 ts Baking powder
6 Egg yolks
2/3 c Sugar
1 ts Pure vanilla extract
4 Egg whites
-at room temperature 1. Position rack in center of oven and preheat to 350 degrees. Grease an
8 inch springform pan. Line base of pan with parchment paper or foil;
grease paper or foil. Flour side of pan and lined base, tapping to remove excess. 2. Melt chocolate in a double boiler or large heatproof bowl over hot but
not simmering water over low heat, stirring occasionally. Stir until smooth. Add butter; stir until blended in. Remove from pan of water; cool to body temperature. 3. Sift flour and baking powder into a small bowl.
4. Beat egg yolks lightly in a large bow. Beat in 6 tablespoons of the
sugar; continue beating at high speed about 5 minutes or until mixture is pale and very thick. Stir in melted chocolate mixture and vanilla. 5. In a large bowl beat egg whites using dry beaters at medium speed
until soft peaks form. Gradually beat in remaining sugar; continue beating at high speed until whites are stiff and shiny but not dry. 6. Gently fold about 1/3 of whites into chocolate mixture until nearly
incorporated. Fold in remaining whites in 2 batches. Continue folding lightly but quickly, just until mixture is blended. 7. Gently spoon 2 cups of the mixture into a small bowl. Cover and
refrigerate. This will be used for frosting. 8. Sprinkle flour mixture over remaining chocolate mixture; fold in
gently, just until batter is blended. 9. Transfer batter to prepared pan; spread evenly.
Bake 30 to 35 minutes or until a cake tester inserted in center of cake comes out clean. 10. Cool in pan on a rack 10 minutes. Run a thin-bladed flexible knife
around side of cake. Gently release spring and remove side of pan. Let cake cool until it is lukewarm; cake will settle slightly in center. Invert cake onto another rack; remove base of pan. Carefully peel off paper or foil; cool cake completely. 11. Let frosting mixture stand at room temperature for about 1 hour or
until it is easy to spread. 12. Turn cake onto another rack, then onto a platter so that the smooth
side of the cake is facing up. Using a long metal spatula, spread frosting evenly on side and top of cake; swirl top. Refrigerate at least 2 hours before serving. Cake can be kept, covered with a cake cover or large bowl, up to 4 days in the refrigerator. Serve at cool room temperature. -----
How To make Self Frosted Chocolate Cake's Videos
BEST German Chocolate Cake | Preppy Kitchen
The BEST German chocolate cake: This rich and tender German chocolate cake is slathered in a coconut pecan caramel frosting that’s beyond addictive and totally delicious! The cake itself has a light chocolate taste and is SO moist, and delicate that it nearly defies the laws of physics.
You'll have to invite people over to help you eat it so you can't devour the whole thing!
German chocolate cake is named after Samuel German, the inventor of a type of dark chocolate (not the country). It’s also one of my favorites! Once you make the icing, you’ll be adding it to cupcakes and ice cream in no time! I also love how there's no worrying about cake decorating one this one since it's meant to have a totally rustic look.
I used light brown sugar for the frosting BUT and loved the caramel flavor it brought but you can use white sugar for that tradtional German chocolate frosting.
Full Recipe:
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How To Make Eggless Cakes | Moist Chocolate Cake, Fluffy Vanilla Cake Eggless Recipes
I absolutely LOVE a good, soft, and moist vanilla cake on some days and on others what’s better than the same old classic chocolate cake? So today, I am sharing an Eggless Vanilla Cake & Chocolate Cake recipe with you which can be used in your kitchen as a sponge for a layered cake or as a simple tea cake!
Written Recipe:
Products I use in this video:
1. Mixing Bowls -
2. Whisk -
3. 8-inch Cake Pan -
4. Glass jars -
5. Parchment Paper -
6. Cocoa Powder -
7. Baking soda -
8. Vanilla Extract -
9. Coffee -
My Kitchen Equipment:
1. OTG Oven -
2. Stand Mixer -
3. Electric Hand Mixer -
4. Blender -
My Shooting Equipment:
1. Sony A7III Camera -
2. Sony 50mm 1.8 Lens -
3. Rode Wireless Go II Mic -
4. Godox SL 150 Studio Lights -
Ingredients:
For vanilla cake -
2 + ¼ (270g) all-purpose flour
1 ½ teaspoon (6g) baking powder
1 ½ cup (428g) yogurt
1/2 teaspoon (3g) baking soda
1 + ¼ cup (280g) caster sugar
¾ cup (180ml) vegetable oil
1 ½ teaspoon (7ml) vanilla extract
For chocolate cake -
¾ cup (90g) cocoa powder
¾ cup (180ml) hot water
1 tablespoon (12g) coffee powder
1 + ½ cup (300g) caster sugar
¾ cup (180ml) vegetable oil
1 teaspoon (5ml) vanilla extract
1 cup (285g) yogurt
1 + ½ cup (180g) flour
1 teaspoon (4g) baking powder
½ teaspoon (3g) baking soda
Pinch of salt
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eggless vanilla cake recipe, vanilla cake eggless recipe, eggless chocolate cake, vanilla cake bake with shivesh, chocolate cake bake with shivesh, vanilla cake without egg, chocolate cake without egg, easy vanilla cake recipe, easy chocolate cake, vanilla cake eggless shivesh, chocolate cake shivesh, vanilla cake without condensed milk, baking basics
The Easiest Chocolate Cake Of All Time
Homemade cakes can be a scary thing for many people. This recipe ideally skips all of the typical fuss and stress around baking a cake. A simplified cake base with a perfectly rich chocolate frosting. Just right to give you the sugar crash you desire.
Recipe:
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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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Vegan Chocolate Cake Recipe
This vegan chocolate cake is the best vegan cake I've ever made! This cake is sot, moist, rich and very easy to make. The cake is covered with delicious vegan chocolate frosting. Whether you are vegan or not, you are going to fall in love with this chocolate cake. If you are looking for an egg-free, dairy free cake, this cake is for you. The perfect vegan chocolate birthday cake.
Full recipe:
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No-Bake Vegan Chocolate Oatmeal Cookies:
Healthy Oatmeal Bars:
Vegan Bounty Tart:
3 Easy No-Bake VEGAN Desserts:
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Ingredients:
For the cake:
1½ cups (190g) All-purpose flour
1/4 cup (30g) Cocoa powder
1 teaspoon Baking soda
1/4 teaspoon Salt
1 cup (200g) Sugar
1/3 cup (80ml) Vegetable oil
1 cup (240ml) Water
1 teaspoon Vanilla extract
1 tablespoon Vinegar or lemon juice
For the frosting:
200g dark chocolate
200g full fat coconut milk
Directions:
1. Make the cake: Preheat oven to 350F (180C). Grease a 8-inch (20cm) round cake pan and set aside.
2. In a large bowl, stir flour, cocoa powder, baking soda, salt and sugar.
3. Add water, oil, vinegar and vanilla extract. Stir until combined.
4. Pour the batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, release from the pan, then let to cool to room temperature.
5. Make the frosting: chop the chocolate into small pieces and place in a heatproof bowl. Set aside. In a small saucepan heat the coconut milk, pour hot coconut milk over the chocolate and let sit for 2 minutes, then mix until melted and smooth.
6. Chill in the fridge for about 30-60 minutes or until set, beat the frosting until fluffy and frost the cake as desired.
#vegancake #vegandessert #chocolatecake
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3 Ingredient CHOCOLATE CAKE RECIPE | Lock-down Chocolate Cake
3 ingredient Lock Down Chocolate Cake Recipe !
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3 ingredient lock down Chocolate Cake ( use a 7 inch pan ):
- 350 gr Chocolate Cookies ( 3 cups, measure the cookies once crushed into a fine powder )
- 370 gr Milk (1 1/2 cup)
- 2 1/4 tsp Baking Powder
*PLEASE READ* : The flavor of your cake will depend on what cookies you choose to use! For more Chocolate flavor you can add:
- Nutella
- Chocolate Chips
- Additional Cocoa Powder
1 Minute Fudge Frosting:
Other variations of this cake here:
Enjoy!
♥
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