Amazing Chocolate Chip Cake Recipe
This delicious chocolate chip cake is made with a fluffy and moist vanilla cake filled with chocolate chips and covered in a luscious, creamy vanilla buttercream filled with even more chocolate Chips! Thanks to Ghirardelli for sponsoring this video! Be sure to visit and find them at your local grocery store!
RECIPE:
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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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Fluffy and Moist NUTELLA CAKE Recipe | Homemade Chocolate Cake | Baking Cherry
Chocolate cake recipe - Moist chocolate cake! The most amazing chocolate cake - Nutella Cheesecake Cake!
Chocolate Nutella cake recipe. A fluffy chocolate cake, moistened with a Nutella syrup, filled with a creamy Nutella cheesecake, and topped with more Nutella and toasted hazelnuts! If you like chocolate, you will love this cake!
Enable subtitles for your language. ⚙️
0:00 - Intro
0:08 - Chocolate Cake
1:41 - Nutella Syrup
2:06 - Nutella Chocolate Filling
3:21 - Assembling the Cake
4:38 - Nutella Topping
5:41 - Serving the Cake
5:57 - Eating this Delicious Cake
#cake #dessert #chocolate
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→ BAKED DONUTS FILLED WITH NUTELLA:
→ SUPER MOIST NUTELLA MOUSSE CAKE:
→ EGG-FREE NUTELLA MUG CAKE:
→ FLUFFY AND MOIST NUTELLA CAKE (No Eggs, No Butter):
→ 3-INGREDIENT NO-BAKE NUTELLA ROLLS:
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Ingredients:
For the Cake:
2 cups (240g) All-Purpose Flour
1/3 cup (30g) Unsweetened Cocoa Powder
1 cup (200g) Granulated Sugar
2 tsp (8g) Baking Powder
1/2 tsp (3g) Baking Soda
A pinch of Salt
2 Large Eggs at room temperature
1/2 cup (110g) Vegetable Oil (any flavorless vegetable oil like canola, corn, sunflower)
1 tsp (5g) Vanilla Extract
1 cup (240g) Lukewarm Milk
For the Nutella Syrup:
1/4 cup (75g) Nutella
1/2 cup (120g) Milk, hot
For the Filling:
180g (about 1 1/4 cups) Semi-Sweet Chocolate, chopped
1 cup (226g) Full Fat Cream Cheese at room temperature (do not use light cream cheese)
2/3 cup (200g) Nutella at room temperature
For the Topping:
2/3 cup (200g) Nutella
Roasted Hazelnuts, chopped
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Rich And Moist Chocolate Cake Recipe
Rich And Moist Chocolate Cake Recipe
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I'll show you a rich and moist chocolate cake that we will be using to make
CAKE POPS ( in another video ) In this video, I show you step by step how to make the cake. This cake can then be iced in any manner you want to, OR you can turn it into cake pops as I do. I provide a link at the end of this video to CANDY CANE CAKE POPS. Yum ! :-)
Video link at the end of this video for mobile users:
Candy Cane CakePops !
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Check out my new gardening channel on YouTube at :
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#recipe #chocolate #cake
How to Make Chocolate Cake | Easy Amazing Homemade Moist Chocolate Cake Recipe
You can print the recipe here on my website:
In this episode of In the Kitchen with Matt I will show you how to make a chocolate cake. This amazing homemade moist chocolate cake is really easy to make, top it off with homemade chocolate buttercream frosting and you are left with a chocolate cake that is to die for. If I can make it you can make it, let's get baking!
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You can find and print this recipe as well as many others here on my website:
Ingredients:
Cake-
2 cups all-purpose flour (240g)
2 cups white granulated sugar (400g)
3/4 cup unsweetened cocoa powder (75g)
2 tsp. baking powder (8g)
1 1/2 tsp. baking soda (7g)
1 tsp. salt (5g)
1 cup milk (whole, 2%, 1%, Almond, etc.) (240mL)
1/2 cup oil (canola, vegetable, coconut, etc.) (120mL)
2 large eggs
2 tsp. vanilla extract (10mL)
1 cup very hot water (240mL)
Chocolate Buttercream Frosting-
1 1/2 cups unsalted butter, softened (340g)
1 cup unsweetened cocoa powder (100g)
5 cups powdered sugar (confectioner's, icing) (600g)
1/2 cup milk (whole, 2%, 1%, skim, etc.) (120mL)
2 tsp. vanilla extract (10mL)
Tools:
2 9-inch cake pans:
cake spatula:
whisk:
bowls
cooling rack
spatula
hand mixer or wooden spoon
This is not a sponsored video, all products used were purchased by me.
Some of the above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.
Transcript (partial):
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor, today I am going to show you how to make a chocolate cake, mmm yummy. I had a request to make a chocolate cake, so here we go, this chocolate cake is super moist, super delicious, really amazing recipe, it I can do it, you can do it, let’s get baking. First let’s go ahead and preheat the oven to 350 degrees F. or 176 Celsius. And now what we are going to do is we are going to mix together all of our dry ingredients, and I am going to list all of the ingredients down below in the description, 2 cups of all purpose flour, 2 cups of white granulated sugar, yep that is a lot of sugar, ¾ cup of unsweetened cocoa powder, 1 tsp. of salt, 1 and ½ tsp. of baking soda, 2 tsp. of baking powder, and with a whisk let’s go ahead and whisk this up really well, you could also sift this all together if you like. All right that is great, add our milk one cup of milk, ½ cup of oil, 2 large eggs, 2 tsp. of vanilla extract, now I am going to switch to a hand mixer, you could still use your whisk, it gets a bit clumpy or you could use a wooden spoon to do this. Okay at this point I have one cup of water here, and I got it really really hot almost boiling, I just put it in the microwave for about a minute and a half, it’s really hot, now with the mixer on low speed, we are going to slowly incorporate our really hot water, pour the rest of it in there. Ok so the hot water what it is going to do is it is going to thin out the batter, and it is going to help to be moist and get nice an fluffy for us. Don’t be alarmed if the batter seems to liquidy that’s okay, and kind of finish it off with your spatula. This is going to be for 2 9-inch cake pans, and so it is going to be a double layered cake, and what I did is I prepped my pan this is a brand new wilton nonstick pan, um but I still like to prep it, I just put some butter, softened butter all around in the inside, and then put about a tablespoon of flour in there, and you just kind of tap it around, like this, and the flour, goes everywhere and then you get rid of the rest of it, it’s really simple to do, and I recommend prepping your pans, because we don’t want our cake to stick, when we want to pull it out of the pans. We want the batter to be evenly spread in between these two. What I am going to do is I am just going to take a cup, and we will do one cup of cake batter in this one, and then one cup over in this one, and so on, until we are evenly incorporated, so I will come back when that is done...
Chocolate Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Cake. This is a recipe for an eggless Chocolate Cake with a Chocolate Ganache Frosting. It is a single layer cake with a rich chocolate flavor and a moist and tender crumb. A delicious snacking cake. The kids will love it with a tall glass of cold milk while the adults might prefer it with a hot cup of coffee or tea.
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