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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
Devil's Food Cake Video Recipe | How to make Eva Longoria's Devil’s Food Cake
Devil's Food Cake | How to make Eva Longoria's Devil’s Food Cake
Watch a step-by-step how-to video of Alyena making Eva Longoria's amazing Devil's Food Chocolate Cake with Chocolate frosting.
The first thing you need to do is fill a pan or the bottom of a double boiler about 1/3 of the way full with water and bring it to a simmer.
Place another pan on top and melt 3 oz of unsweetened chocolate. Once melted, set aside to cool.
In a large bowl add 1 stick of room temperature unsalted butter ,
2 1/2 cups of lightly packed light brown sugar,
2 tsps of vanilla
3 large eggs
Beat on high speed for about 3 minutes or until batter is smooth and light in color
Pour cooled melted chocolate into cake batter
On low speed blend until combined
Next sift together 2 1/2 cups of cake flour, 2 tsps of baking soda, and 1/2 tsp of salt
In 3 parts, blend in flower mixture and butter milk to cake batter
Add one cup of boiling water and blend until batter is smooth
Okay now its time to butter and flower your cake pans
Pour 1/2 the cake batter into each cake pan and bake in a preheated oven for 30 to 35 minutes or until a tooth pic comes out clean. Let the cakes cool before frosting is applied
Okay speaking of frosting, we need to melt some more chocolate
Melt 4oz of unsweetened chocolate in a pan like we did earlier. Once melted set aside to cool
In a large bowl add 4 cups of sifted confectioners sugar, 1/2 cup of hot water and the melted chocolate
Beat on medium speed until blended
Add one stick of unsalted butter, one egg, and 1 tsp of vanilla
Get on your blender again and beat for 2 to 3 minutes until frosting is thick and fluffy. This frosting is so smooth and delicious! Can't wait!
Back to the cakes, Use a serrated knife and remove the dome of the cakes. Once that is done, you can start frosting and and decorating! We used some fresh organic raspberries and a little mint. Please let me know how your cake turns out. I hope you love it as much as we do! Thank you so much for watching. See you on the next video!
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The secret to a super moist cake! School cake tutorial
The Best Chocolate Cake! Recipe tutorial #Shorts
How to make the Bes Chocolate Cake!
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Check out this chocolate cake recipe! It's so simple to make!
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The BEST Chocolate Cake I’ve ever had (& It's So EASY To Make!)
Today, I am sharing how to make by far, the BEST classic-style chocolate cake I’ve ever had! And the best part is it is so easy to make. It is fluffy, not too dense, so rich, and incredibly moist. The chocolate dream came true in this cake… Use this recipe for any cakes and desserts you like for your special occasions!
If you liked this video, please subscribe & share it with your baking friends!
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???? The Ingredients:
Dried Ingredients
• Granulated sugar: 400g | 14.1oz (2 US cups)
• All-purpose flour: 215g | 7.6oz (1 2/3 US cups)
• Cocoa powder: 100g | 3.5oz (2/3 + 1/6 US cups)
• Baking soda: 2 tsp
• Baking powder: 1 tsp
• Salt: 1/2 tsp
Wet Ingredients
• Whole milk: 300g | 10.5oz (1 & 1/4 US cup)
• White Vinegar: 1 Tbsp + 1 tsp (20g)
• Egg: 2 (100g | 3.5oz)
• Oil: 125g | 4.4oz (1/2 US cup + 1 Tbsp)
• Vanilla extract: 1 tsp
• Unsalted butter: 56g | 2oz (1/2 US stick)
• Hot water: 300g | 10.5oz (1 & 1/4 US cup)
???? Bake at 350F/176C until the center bounces back gently or a toothpick comes off clean:
3 8” pans: for about 30 minutes
Regular cupcakes: 16-18 minutes
*Adjust the time and temperature depending on the oven and the size & thickness of your cake.
* The cake is fragile while it’s still hot. I advise you not to flip the pan vigorously while it’s still hot.
Watch this video to see how to make Chocolate buttercream:
How To Make Amazing Chocolate Buttercream from Any Plain Buttercream!
???? Get the printable recipe from my blog!:
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8” pans
Cupcake pan
Cocoa powder I used today
Stand mixer
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Chocolate Banana Cake:
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Black Forest Cake:
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Genoise Sponge Cake:
Roll Cake:
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Chocolate Mirror Glaze:
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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
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My Devil's Food Cake Recipe ! - The Chocolate Cake Of All Chocolate Cakes !
Devil's Food Cake Recipe !
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This is the chocolate cake of all chocolate cakes,
rich, dark, moist and truly delicious !
I'll show you the authentic recipe.
If there's one chocolate cake recipe you must try, this is the one. You WILL fall in love with
it ! - I promise.
The chocolate crumb of this cake is simply amazing.
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Here is the clickable link to the video recipe preview you saw at the end of this video:
Delicious Fluffy Vanilla Buttercream Frosting
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