MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
Source: YouTube Audio Library
Keywords:
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recipe white mudcake final
White Mud Cake recipe
Perfect for carving, sculptured cakes, Novelty 3D cakes.
It is very dense and very moist also perfect for cake pops
500g white chocolate
400g Butter
100ml vegetable oil
500g Caster sugar
400ml Hot water
1 table spoon of vanilla
300g of plain flour
300g of self-raising flour
6 eggs
1/2 tea spoon of bicarbonate
Bake at 150C for +/- 1 hour
It is very important to protect tin with two layers of paper and if possible add baking stripes
*Also very important to freeze your cake before use in a 3D novelty sculpture cake
Seal it with cling wrap when cake is still warm and freeze
You can take from freeze the day before and refrigerate or allow 3 to 4 hours at room temperature for condensation to occur.
Music
A New Day Pop Rock by C.J. Harris
Two Tier Chocolate Cake In kadai | EGGLESS and Without OVEN | 2 टियर चॉकलेट केक बनाने का आसान तरीका
Two Tier Chocolate Cake In kadai | EGGLESS and Without OVEN | 2 टियर चॉकलेट केक बनाने का आसान तरीका
#twotierchocolatecake #chocolatecake #bithdayspecialchocolatecake
#egglesschocolatecakewithoutoven
Ingredients:
For 7 inch cake:
Oil - 1/3 cup (55 gm)
Curd - 1/2 cup (140 gm)
Powdered Sugar - 3/4 cup ( 180 gm)
All Purpose Flour/ Maida - 1.25 cup (180 gm)
Cocoa Powder - 1/4 cup (25 gm)
Baking Powder - 1 tsp
Baking soda - 1/2 tsp
A pinch of salt
Milk - 3/4 cup
Oven Timings and temperature : In preheated Oven at 180 degree for 35-40 mins or till toothpick comes out clean
For 5 inch cake:
Oil - 1/4 cup (50 ml )
Curd - 1/4 cup (45 gm)
Powdered Sugar - 1/3 cup & 1 tbsp (60 gm)
All Purpose Flour / Maida - 3/4 cup( 105 gm)
Cocoa Powder - 2 tbsp (12.5 gm)
Baking Powder - 1/2 tsp
Baking soda - 1/4 tsp
Half pinch of salt
Milk - 1/3 cup
Oven Timings : In preheated Oven at 180 degree for 30-35 mins or till toothpick comes out clean
For Icing :
Dark compound chocolate - 250 gm
Cream - 2 cup (400 ml)
Chocolate Ganache
Straws or wooden sticks
#anyonecancookwithdralisha #dralishatwotiercake #bestchocolatecakerecipe #mirrorglazecake #chocolatefrosting
Best Chocolate Cake , Two tier chocolate cake , eggless two tier chocolate cake , two tier cake , anniversary special two tier cake , birthday special chocolate cake , chocolate cake , dr alisha two tier chocolate cake recipe , how to make chocolate cake without oven and eggs , Moist Chocolate cake , ultimate chocolate cake , chocolate truffle cake , easy way to make chocolate ganache , most amazing chocolate cake , how to make cake without eggs , chocolate cake in kadai , two tier chocolate cake in kadai , easiest way to make chocolate cake
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Fresh w/ Anna Olson - White Chocolate Wedding Cake 2
For reference.
Moist Chocolate Cake Recipe | How To Make Moist Chocolate Cake
Moist Chocolate Cake Recipe | How To Make Moist Chocolate Cake | Easy Moist Chocolate Cake Recipe
Ingredients:
All purpose flour - 1cup (130g)
Cocoa powder - ½cup (50g)
Sugar - 1cup (200g)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - ½tsp
Egg - 1
Oil - ¼cup (60ml)
Milk - ½cup (120ml)
Vanilla essence - 1tsp
Hot water - ½cup (120ml)
Dark Chocolate - 200g
Heavy cream - 150ml
Pan size : 7×7
#spicyfoodz #moistchocolatecake #chocolatemoistcake #chocolatecake #cake #spicyfoodzcake
Triple chocolate mousse cake
Triple chocolate mousse cake recipe | easy chocolate mousse cake | chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | chocolate cakes | chocolate cake recipes
#triplechocolatemoussecake #chocolatemoussecake #chocolatemoussecakerecipe #chocolatecake #chocolatecakerecipe #spicebites
Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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