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How To make Seven Layer Chocolate Cake
7 Eggs, separated
1 c Confectioners' sugar
1 c Sifted cake flour
1/4 ts Salt
1/2 lb Sweet chocolate
3 tb Cold water
Frosting (filling) -ingredients: 3 Eggs
1 1/2 c Sugar
1/2 lb Butter
1 ts Vanilla
Cake ingredients: Cake directions: Beat egg yokes until thick and lemon colored. Add confectioners' sugar gradually, beating constantly. Sift flour and salt together and fold into yolk mixture. Beat egg whites until stiff enough to hold a peak and fold in lightly. Line seven-layer cake pans with paper and grease the paper. Divide batter evenly among pans and bake in moderate oven (350 degrees F.) for 12 minutes. Remove from pans at once. Frosting (filling) directions: For the frosting, heat chocolate and water in the top of double boiler. Mix eggs and sugar thoroughly, combine with melted chocolate and cook until thick, stirring constantly. Remove from heat; add butter and beat until well blended. Add vanilla and continue beating until filling is stiff enough to spread. Cover each layer and top and sides of cake with filling. NOTE: It may be necessary to place several toothpicks through the top layers to hold them in place until filling sets. Serve after 24 hours. Serves 14 to 16. From the Wed 06-17-1992 edition of The El Paso Times newspaper. Posted by John P. Nicholson
How To make Seven Layer Chocolate Cake's Videos
Southern Little Layer Cake (10 Layers)
❤️SUBSCRIBE Have you ever heard of a Southern Little Layer Cake? This cake features thin layers of butter-vanilla cake sandwiched between cocoa-flavored frosting….mercy! It’s simple, old-fashioned goodness. This Southern Little Layer Cake is just as delicious as it impressive! Although it takes a bit of time to make, the steps are super easy and the recipe is very basic. Perfect dessert table show stopper!
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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.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake | Mortar and Pastry
~Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake~
#MoistChocolateCake
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Ingredients:
1 1/2 cup softened butter, unsalted
3 1/2 cup sugar
5 eggs
4 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 1/2 cup cocoa powder, unsweetened
1 1/2 tbsp instant coffee
3 cups hot water
Bake at 180C for 1 hour or until skewer inserted at the center comes out clean
Simple Syrup:
1/2 cup sugar
1/2 cup water
Chocolate Ganache:
500g dark chocolate
250mL all purpose cream
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MASTER CHEF - 8 Textured Choclate Cake ????????
Delicious Old Fashioned Homemade Chocolate Cake Recipe | Best Cake Ever!!!
#oldfashionedchocolatecakerecipe #chocolatecake
My 84 year old mother and I are demonstrating how to bake a delicious chocolate cake from scratch. If you want to bake a cake like mom or grandma made then watch this video. Please don't forget to subscribe before you leave today and hit the notification bell so that you are notified when I upload videos, I would love to have you as a part of my you tube family.
Recipe for cake
3 cups granulated sugar
3 cups cake flour
3 sticks butter (softened)
7 jumbo eggs or 8 large eggs
8 oz cream cheese
1 1/2 tsp vanilla flavoring
1tblsp Superior Vanilla Nut flavoring see link below. Or if you prefer, you can use lemon extract
Recipe for chocolate icing
1 cup of Hersheys Cocoa
2-3 cups confectioners sugar
1tsp Vanilla extract
1 stick melted butter
Superior Flavors:
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The EASIEST 12 Layer CHOCOLATE CAKE - NO CAKE PAN REQUIRED
12 Layer Moist Chocolate Cake Recipe made entirely from scratch. You'll be amazed how easy this chocolate cake is to make! And it might just be will be the best chocolate cake you'll ever have!
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Chocolate Sponge Cake:
- 120 gr All Purpose Flour ( 3/4 cup + 1 tbsp)
- 30 gr Cocoa Powder ( 4 tbsp)
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 150 gr Sugar (3/4 cup)
- 5 Egg Yolks
- 5 Egg Whites
- 70 gr WARM milk (10 tbsp WARM Milk)
- 70 gr Butter (5 tbsp )
Soft Ganache Recipe:
- 500 gr Heavy Cream (18 ounces)
- 375 gr Dark Chocolate 50% cocoa (13.5 ounces)
- 2 1/2 tbsp Cocoa Powder
- 2 1/2 tbsp Butter
- Pinch of Salt
I used 7 x 11 and 10 x 16 inch pans
NOTE: The sponge itself doesn't have a deep chocolate flavor because it's MEANT to be paired with the decadent rich chocolate ganache. This cake sponge is fluffy and light because it was designed to be paired with this ganache, so don't use other fillings. However, if you're looking for a basic rich chocolate cake base, check my channel for those cakes :)
The consistency of your ganache will vary depending on how warm/cold the climate is. If your kitchen is really warm (Example: It's summer where you live), you'll need to put it in the fridge for it to thicken. Keep an eye on it though or the ganache will set up completely. If this does happen, you can microwave it for 20 seconds until it loosens up again.
Do not refrigerate this cake.
Enjoy!
♥