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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How to Bake a Mocha Raspberry Cake
Mocha Cake
2 ½ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon table salt
½ cup sifted unsweetened cocoa powder
¾ cup full-fat plain yogurt
1 cup unsalted butter, melted and cooled
1 cup brewed espresso, or extra strong coffee
4 large eggs at room temperature
Preheat the oven to 325F
Mix together all your dry ingredients in a large bowl
Stir in the yogurt, butter, espresso and eggs until moistened and no lumps remain.
Do not overmix
Pour batter into prepared pan, and place into the oven until internal temp reaches 210F
Raspberry Syrup
½ cup sugar
½ cup water
2 tbsp raspberry jam
Pinch of salt
½ tsp vanilla extract
Combine the sugar, water, jam, and salt in a saucepan and bring to boil over medium-high heat
Once boiling start stirring until sugar is dissolved. Then stir in the vanilla
Remove from heat and let steep for 20min
Caramelized Raspberry Jam
½ cup raspberry jam
2 tbsp unsalted butter
Combine the jam and butter in a small saucepan and boil over medium-high heat.
Boil, without stirring, for 1min
Remove from heat, stir, and let jam cool completely
Raspberry Frosting
1 cup unsalted butter
3 ounces cream cheese at room temp
All the Caramelized raspberry jam
Pinch of salt
4 cups icing sugar
½ tsp vanilla extract
Combine butter, cream cheese, jam, salt
Beat with electric mixer on low speed until incorporated
Add sugar 3 more times and mix on medium speed
Add vanilla and beat until frosting is very light and fluffy
Cherry cheese coffee cake - Pampered Chef Large white stone recipe
Thank you for checking out this recipe demo for Pampered Chef's Cherry cheese coffee cake. For more product demos subscribe to my channel here. For product questions or orders please visit my website at pamperedchef.biz/missyshaw
Cherry Cheese Coffee Cake
2 pkg (8 oz each) refrigerated crescent rolls
1 pkg (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 egg
1/2 tsp vanilla or almond extract
1 can (21 oz) cherry pie filling
Glaze
1/2 cup powdered sugar
2-3 tsps milk
Directions
Preheat oven to 350°F. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On Large Round Stone with Handles, arrange 12 triangles in a circle with wide ends toward the outside edge of baking stone and points toward the center. (Points will not meet.) Using lightly floured Baker's Roller®, roll dough to a 14-inch circle, pressing seams together to seal and leaving a 3-in. hole in center.
For filling, in Classic Batter Bowl, combine cream cheese, powdered sugar, egg and vanilla; mix until smooth using Classic Scraper. Spread cream cheese mixture over dough to within 1/2 in. of edges; top with pie filling.
Using Pizza Cutter, cut each remaining triangle into thirds starting at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown; cool slightly.
For glaze, mix powdered sugar and milk until smooth; drizzle over coffee cake using V-Shaped Cutter. Cut into 12 pieces and serve warm using Mini-Serving Spatula.
Raspberries & Cream Chocolate Cake - The BEST Raspberry Cake!
FULL RECIPE HERE:
You'll love this raspberries and cream chocolate cake! A moist, chocolate cake filled with creamy, cream cheese frosting and raspberries! The flavor combination doesn't get any better than this - this is the best raspberry cake ever! Use the chocolate cake layers for any cake -- they're super moist and delicious!
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The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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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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Thanks for watching!
The raspberry cake 2
At this birthday party, Vanna Rosenberg acts as a very spoiled little princess who wants more and more of everything...Thanks to Vanna for singing and to Inger for making the cake. Words and music by Thomas Frykberg