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How To make Velvet Devil's Food Layer Cake w/Coffee Part 1
1/2 c Nonalkalized cocoa, such as
Hershey's measured by spoon 2 ts Instant espresso or instant
Coffee 1 c Boiling water
2 ts Pure vanilla extract
12 tb Butter; unsalted, softened
1 1/4 c Sugar
2 lg Eggs; room temperature
1 1/4 c All-purpose flour; measured
By dip-and-sweep 1/2 ts Baking soda
1/2 ts Salt
Coffee buttercream frosting: 1 tb Instant coffee (preferably
Espresso 1 tb Coffee liqueur
1 tb Pure vanilla extract
1/2 lb Butter; softened (unsalted
2 c Confectioner's sugar
2 tb Beaten egg or pasteurized
Egg or 1 beaten egg yolk 1. For the cake, adjust oven rack to center position and
heat oven to 350 degrees. Grease two 8x1-1/2 round baking pans with shortening. Line pan bottoms with waxed or parchment paper; grease paper as well. Dust with flour; tap out excess. 2. Mix cocoa and instant coffee in small bowl; add boiling
water and mix until smooth. Cool to room temperature, then stir in vanilla. 3. Beat butter in bowl of electric mixer set at medium-high
speed (#4 on Kitchen Aid) until smooth and shiny, about 30 seconds. Gradually sprinkle in sugar; beat until mixture is fluffy and almost white, 3 to 5 minutes. Add eggs one at a time, beating 1 full minute after each addition. SEE PART 2 -----
How To make Velvet Devil's Food Layer Cake w/Coffee Part 1's Videos
Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
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How to make Devil's Food Cake with salted espresso buttercream frosting - The Cupcake Confession
In today's episode of The Cupcake Confession, learn how to make Devil's Food Cake and frost these layers with Salted Espresso Buttercream frosting with a thick, creamy chocolate ganache filling in between the layers.
The cake itself is super moist and the dutch processed cocoa powder adds a deep rich brown colour and an intense chocolate flavour to the cake. The espresso buttercream uses the boiled milk buttercream frosting technique, which is also called ermine buttercream or cooked flour buttercream frosting.
Recipe Essentials:
Cocoa Powder:
Dark Chocolate:
Instant Coffee Powder:
Ingredients
For the Devil's Food Cake Chocolate Sponges:
45 grams cocoa powder
200 mls boiling water
2 eggs
1 teaspoons vanilla
200 grams all purpose flour
150 grams light brown sugar
100 grams caster sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
200 grams butter
For the Salted Espresso Buttercream frosting:
4 tablespoons flour
125 mls full fat milk
125 mls heavy cream
240 grams caster sugar
220 grams salted butter
40 mls freshly brewed espresso
For the Chocolate Ganache:
100 grams dark chocolate
100 grams heavy cream
Made this recipe? Don't forget to click a photo, tag me @thecupcakeconfession on Instagram and use #thecupcakeconfession. I'd love to feature you!
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Background Music: Sunday Funday by Scott Holmes
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 -
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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The Only CHOCOLATE CAKE You Need
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❤️SUBSCRIBE This is THE one. The chocolate cake recipe that has spoiled my family rotten and made them super picky. My goodness yall, seriously, this is probably one of the best homemade chocolate cakes I’ve ever had. It’s moist, fluffy, dark and downright delicious! And let’s not even talk about that divine chocolate buttercream frosting that sets it off like a boss!!
I hope you guys enjoy this chocolate cake as much as we do! Happy Holidays!
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Homemade Devils Food Cake Recipe (Hubby's fav!)
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Moist, fluffy, chocolate devils food cake. This is a family favorite recipe and stays moist and soft for days! I paired this cake with a simple, vanilla buttercream frosting. It's the only devils food cake recipe that I make or that my family will allow me to make : ) Yep it's that good!!
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EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING
This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.
If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.
I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!
I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.
Ingredients
For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream
To top
Chocolate shavings
* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.
For more content and recipes you can find me on Instagram @shivesh17 and check out my website bakewithshivesh.com