Easy Chocolate Cake Recipe By Food Fusion
Any day can be an occasion to express love to your special one. This easy chocolate cake recipe will certainly get the message through.
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Easy Chocolate Cake
Recipe in English:
Ingredients:
-Maida (All-purpose flour) sifted 2 cups
-Cocoa powder ¾ cup
-Baking soda 1 tsp
-Baking powder 1 & ½ tsp
-Namak (Salt) ½ tsp
-Instant coffee 1 tbs
-Anday (Eggs) 3 (room temperature)
-Caster sugar 1 cup
-Brown sugar ½ cup
-Yogurt ¾ cup (room temperature)
-Vanilla essence ½ tbs
-Vegetable Oil ½ cup
-Doodh (Milk) warm 1 Cup
-Sugar 2 & ½ tbs
-Hot water 3 tbs
-Cream 200ml
-Makhan (Butter) 1 tbs
-Milk chocolate 300g
-Instant coffee ½ tbs
-Warm water 1 tbs
Directions:
-In a bowl,add all-purpose flour,cocoa powder,baking soda,baking powder,salt,instant coffee and whisk well & set aside.
-In another bowl,add eggs,caster sugar,brown sugar and beat well.
-Add yogurt,vanilla essence,vegetable oil,milk and beat for 1 minute.
-Gradually add dry ingredients and beat well after each addition.
-Grease 10” round baking pan with cooking oil and place butter paper.
-Now pour batter in prepared baking pan and bake in preheated at 170 C for 45-50 minutes.
-Remove the cake from the oven and run a knife around the edges to loosen them from the sides of the pan.
-Transfer the cake to the wire rack and let it cool.
-In bowl,add sugar,hot water and mix until sugar is dissolved & set aside.
Chocolate Ganache:
-In double boiler,add cream,butter,milk chocolate and let it melt.
-In warm water,add instant coffee and mix well.
-Now add dissolve coffee and whisk well.
Assembling:
-With the help of the cake knife,horizontally cut top layer of the cake.
-Pour prepared chocolate ganache all over the cake and let it set for 30 minutes.
-Decorate and cut into desire slices and serve!
Recipe in Urdu:
Ajza:
-Maida (All-purpose flour) sifted 2 cups
-Cocoa powder ¾ cup
-Baking soda 1 tsp
-Baking powder 1 & ½ tsp
-Namak (Salt) ½ tsp
-Instant coffee 1 tbs
-Anday (Eggs) 3 (room temperature)
-Caster sugar 1 cup
-Brown sugar ½ cup
-Yogurt ¾ cup (room temperature)
-Vanilla essence ½ tbs
-Vegetable Oil ½ cup
-Doodh (Milk) warm 1 Cup
-Sugar 2 & ½ tbs
-Hot water 3 tbs
-Cream 200ml
-Makhan (Butter) 1 tbs
-Milk chocolate 300g
-Instant coffee ½ tbs
-Warm water 1 tbs
Directions:
-Bowl mein maida,cocoa powder,baking soda,baking powder,namak aur instant coffee dal ker ache tarhan whisk karein & side per rakh dein.
-Alag bowl mein anday,bareek cheeni aur brown sugar dal ker ache tarhan beat ker lein.
-Dahi,vanilla essence,vegetable oil aur doodh dal ker ek minute kliya beat ker lein.
-Thora thora ker ka dry ingredients shamil karein aur beat kertay rahein.
-10” round baking pan ko cooking oil sa grease karein aur butter paper laga lein.
-Ab tayyar batter ko baking pan mein pour karein aur preheated oven mein 170 C per 45-50 minutes kliya bake ker lein.
-Cake ko oven sa nikal lein aur cake ki sides per knife dal ker ghooma lein ta ka pan ki sides lose ho jayein.
-Cake ko wire rack per rakh dein aur thanda ker lein.
-Bowl mein cheeni aur hot water dal dein aur cheeni ghul janay tak ache tarhan mix ker lein & side per rakh dein.
Chocolate Ganache:
-Double boiler mein cream,makhan aur milk chocolate dal dein aur melt ker lein.
-Warm water mein instant coffee dal ker ache tarhan mix karein.
-Ab dissolve coffee dal ker ache tarhan whisk ker lein.
Assembling:
-Cake knife ki madad sa cake ko do horizontally layers mein cut ker lein.
-Cake ka upper tayyar chocolate ganache pour karein aur 30 minutes kliya set hunay kliya chor dein.
-Decorate ker ker slices mein cut ker ka serve karein!
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This recipe is an easy chocolate cake recipe which is moist and dense. this is a quick recipe even beginners can do easily.
For Printable written Recipe :
????For Recipe without Buttermilk :
Simple Moist Chocolate Cake Recipe
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Flour :- All purposes flour/ plain flour/ Maida
2 cups flour
2 cups sugar
1/4 cup cocoa powder
1 tsp baking powder
1 tsp of salt
2 tsp baking soda
1 cup butter milk
1 cup hot water
1/4 cup melted butter
1 tbsp vanilla essence
3 eggs
Bake in a preheated oven @ 200 C for about 45 minutes or until a skewer inserted in the middle comes out clear.
Make sure not to over mix the batter.. Some lumps in the batter is absolutely ok..
To make buttermilk add 1 tbsp vinegar or lemon juice to 1 cup milk and let it stand for 10 minutes..
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This recipe is an easy chocolate cake recipe which is very moist .This is a quick recipe even beginners can do easily.
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Ingredients:
NOTE: 1 CUP = 240 ML
Cake pan size = 6 inch* 3 inch.
All purpose flour - 1cup (120 grams)
Cocoa powder - ½cup (60 grams)
Sugar - 1cup (200 grams)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - 1/4tsp
Egg - 1
Oil or melted butter - ¼cup (60 ml)
Buttermilk - ½cup (120ml)
Vanilla essence - 1tsp
Warm water - ½cup (120ml)
Method:-
1. Preheat oven to 350 degrees F or 180 C. Butter cake rounds.
2.Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until combined.
3.Add eggs, buttermilk, warm water, oil, and vanilla. Mix everything until combined.
4.Fill pan with cake batter.
5. Bake for 30-35 minutes at 350 F or 180 C , until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6. Cool for 15 minutes and then turn out the cakes and allow to cool completely.
Cheers!
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THE Best Chocolate Cake Recipe Ever - Hands Down!
This is THE best moist Chocolate Cake recipe you'll ever try -- hands down! This was my best-selling chocolate moist cake, and if you love chocolate as much as I do, you have to try it. In this chocolate cake recipe, I use two different icings and a few little tricks to make it extra special (watch until the end). The moist rich deliciousness of this cake is spectacular, and if you ever wanted to know how to make chocolate cake, this is the last recipe you'll ever need. Let me know what you think. All recipes in metric and US measurements.
***RECIPES & METHOD BELOW***
For those new to my channel (subscribe now I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages
THE TOOLS
KitchenAid Mixer:
KitchenAid Flat “Paddle” Beater:
Kitchen Scale:
9-inch Baking Pan:
Non-Stick Paper:
Stainless Steel Bowl:
Whisk:
Sifter:
Silicone Spatula:
Cake Turntable:
Cake Board:
Piping bag:
Cake Decorating tips:
Palette Knife:
Ice Cream Scoop:
Stick Blender:
Saucepan:
RECIPES & METHOD BELOW
Chocolate Cake:
½ cup (125mL) Oil
2 cups (440g) Sugar
2 Large Eggs
1 Tablespoon (T) Vanilla extract
2 ½ cups (300g) Flour
1 cup (70g) Unsweetened Cocoa powder, sifted and levelled (I use Hershey’s Cocoa
1 ½ teaspoon (t) Baking powder
1 ½ teaspoon (t) Baking soda
½ teaspoon (t) Salt
½ cup (125mL) Espresso
1 cup (250mL) Milk
Prep
Preheat oven to 350°F (180°C)
Line the bottom of cake pans with non-stick paper
In your mixer, using the paddle, blend the oil, sugar, eggs and vanilla until pale and creamy.
In a bowl sift all dry ingredients together.
In your Mixer (3 step mixing process), alternately add the milk and dry ingredients until incorporated. Scrape bowl often.
Lastly, add in the hot espresso. Scrape bowl often.
The batter will be quite liquidy, this is normal. It’s what gives the cake its moist, pudding-like texture.
Scale batter into pans and bake for 20-25 minutes (if using 3 pans) or just until the center feels spongy. I would bake for 30-40 minutes if using only 1 pan, but looking for that same spongy center.
Ganache (can be both inside and outside)
3 ¼ cups (600g) Dark semi-sweet chocolate chips (at least 50%+) (I use Callebaut brand 54.5%, Recipe No. 811. I switched because Costco changed their Kirkland choc chip recipe), melted and cooled -
34oz. (1L) Heavy cream
1 teaspoon (t) Vanilla extract
In a bowl, add the chocolate and vanilla into the bowl and set aside.
In a saucepan, scald (just before the boil, but don’t let it boil) heavy cream in a pot.
Pour the hot cream over the chocolate and let it melt. Whisk gently to fully mix together. Emulsify with a stick blender.
Cover the surface of the ganache with cartouche or plastic wrap and let cool for a few hours or overnight before whipping lightly.
Fudge Icing (optional but worth it! - outside cake only)
1/4 cup (20g) unsweetened cocoa powder
1 1/2 cups (3 sticks - 340g) unsalted butter, room temperature
Pinch of salt
1 lb (450g) Dark semi-sweet chocolate chips (at least 50%+) (I use Callebaut brand 54.5%, Recipe No. 811. I switched because Costco changed their Kirkland choc chip recipe), melted and cooled -
1/2 cup (75g) confectioners' sugar, sifted
1/4 (60mL) cup boiling water
Combine cocoa and boiling water, stirring until cocoa has dissolved. In your mixer on medium-high speed, beat the butter, sugar, and salt until pale and fluffy. Then reduce the speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of the bowl as needed. Beat in the cocoa mixture.
#CakeTips #JillianButler #MoistCakeTips #JillianButlerRecipes
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This is a must what before you bake your next cake. I guarantee a couple of the tips will surprise you: 5 Tips to a Moist Cake Every Time - Never Dry Again! (2018)
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Easy chocolate cakes for two!