CHOCOLATE MOIST CAKE RECIPE
How to Make Chocolate Moist Cake
Ingredients:
1 1/2 cup All Purpose Flour
1 cup Sifted Cocoa Powder
1 tsp. Baking Powder
1 tsp. Baking Soda
1 cup White Sugar
3/4 cup Brown Sugar
1/2 tsp. Salt
3/4 cup Oil
1 cup Milk
1 Large Egg
1 tsp. Vinegar
1 tsp. Vanilla
1 tsp. Instant Coffee dissolve in
3/4 cup Hot Water
Bake in a preheated oven at 160C for about 40 minutes or until done
I used 8x3 round pan
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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
Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed.
Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out!
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Ingredients
Cake
2 ½ cup (375 g) all-purpose flour
1 cup (120 g) regular cocoa powder
2 ¼ (12 g) tsp baking soda
1 ½ (8 g) tsp salt
1 tsp (3 g) baking powder
1 ¼ (250 g) cup sugar
¾ cup (150 g) dark brown sugar, packed
1 cup (225 g) unsalted butter, room temperature
2 ¼ cup (560 ml) buttermilk, room temperature
2 large large eggs, room temperature
1 ½ (8 ml) tsp vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, melted and cooled
Frosting
3 cup (775 g) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
24 oz (680 g) bittersweet chocolate, chopped, melted and cooled
4 tsp (20 ml) vanilla extract
½ (3 g) tsp salt
4 cup (520 g) icing sugar, sifted
⅔ (80 g) cup cocoa powder, sifted
Directions
Cake
1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans.
2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.
Frosting
1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.
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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
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