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
Easy Chocolate Sponge Cake Recipe for Beginners
This is an easy chocolate sponge cake recipe any one can make ..
Printable Written Recipe :
SOME TIPS TO BE FOLLOWED for a perfect chocolate sponge cake.
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DO NOT substitute oil with butter.
Using whole milk improves the texture of the cake. It also gives you that nice crumb structure to the cake.
Whip the egg whites to stiff peaks .Add lemon juice ,vinegar or cream of tartar to the egg whites. This will give stability to the whipped whites which is responsible for that spongey and airy (or fluffy) texture of chiffon cake.
Watch how to whip egg whites perfectly here.
This recipe calls for a 6 inch cake pan. The removable base will make your life easier.
Do not open the oven door for the first 30 minutes or you are risking deflating the cake
Keeping a pan with hot water in the oven makes the cake more moist .
CAKE FLOUR
Using cake flour will make the cake more softer .
To make cake flour from all purpose flour please see this video.
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VANILLA & CHOCOLATE MARBLE CAKE Recipe | Soft and fluffy cake with Ganache Frosting | Baking Cherry
Fluffy Vanilla & Chocolate Marble Cake Recipe. This easy to make marble cake is soft and delicious, topped with a creamy chocolate ganache. It's easier to make than it looks since you need only one batter to make this beautiful two-color cake.
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Ingredients:
Cake:
3 Large Eggs at room temperature
1 cup (200g) Granulated Sugar
1/3 cup (75g) Unsalted Butter at room temperature (or any flavorless vegetable oil like canola, corn, sunflower)
3/4 cup (180ml) Milk at room temperature
1 tsp (5ml) Vanilla Extract
2 cups (250g) All-Purpose Flour
2 tsp (8g) Baking Powder
1/4 tsp (1g) Salt
3 Tbsp (22g) Unsweetened Cocoa Powder
Chocolate Ganache:
4oz (113g) Semi-Sweet Chocolate, chopped or chips
2 1/2 Tbsp (37ml) Milk at room temperature
#cake #dessert #yummy
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Dreamy, fudgey, decadent chocolate cake inspired by Matilda!
Self Frosting Magic Chocolate Cake
Self Frosting Magic Chocolate Cake!
Join Jolene Sugarbaker inside The Trailer Park Test Kitchen today to learn how to make a Cake that makes its own Frosting!
It seems like Magic!
A fluffy milk chocolate cake is turned out of the pan already frosted with a rich fudgey glaze!
Walnuts or Pecans add a great crunch!
When you're in a hurry, this cake produces amazing results with its own frosting and is great served with Vanilla Ice Cream or a Dollop of Whipped Cream!
Who will you surprise with this cake?
How does it do this? I'd like to think it was Food Magic!
The Self Frosting Magic Chocolate Cake will surely become a favorite in your Trailer or Home!
Make one today! If you do! Send pictures!
Anyone can be a Frosting Superstar with my Self Frosting Magic Chocolate Cake!
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My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
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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 -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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How To Make An Easy, Delicious Chocolate Cake With Only 10 Ingredients!
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