The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.
If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
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Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
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The Best Chocolate Cake! Recipe tutorial #Shorts
How to make the Bes Chocolate Cake!
Eloise here! I make simple recipe tutorials across my social media
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Check out this chocolate cake recipe! It's so simple to make!
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#shorts #tutorial #recipe #cake #baking
10 Minute ICE CREAM BIRTHDAY CAKE! Soft Chocolate Cake w/ Softy Ice Cream???????? Ice Cream Cake Recipe
10 Minute ICE CREAM CAKE RECIPE
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Ice Cream Cake recipe:
- 3 room temp Eggs ( Beat until pale and fully, check video for consistency)
- 100 gr Sugar (1/2 cup)
- 1 tsp Vanilla Extract
- 60 gr All Purpose Flour ( 1/3 cup + 1 tbsp)
- 1 tsp Baking Powder
- 35g Cocoa Powder (4 tbsp)
- 3 tbsp hot milk or hot coffee ( to bloom the cocoa powder)
- 1/4 tsp Salt
**PLEASE READ**: For best texture take the cake out of the freezer 20 minutes before serving and slice with a warm knife!
Use a 30x38 cm pan ( 12x14 inch) and bake in a preheated oven at 320f for 10-12 minutes.
Ice Cream Recipe:
- 500g ( 2 cups) very COLD Heavy Cream
- 300g ( 12 ounces ) very COLD Sweetened Condensed Milk
- 2 tsp Vanilla
If you are making this ice cream cake in summer time OR in a warm kitchen, the ice cream base may not hold its structure well. To help avoid this problem, chill your bowl in the freezer for 15 minutes prior to making your ice cream base, and remember to work fast when assembling your cake! Do not squash down the top cake layer because the ice cream layer will be very soft. Gently place it on top. MORE TIPS on my website.
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Enjoy!
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Copyright © 2021 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chocolate Cake Recipe By Food Fusion
A perfect cake for the perfect occasion. Now get chocolate cake and icing recipe both in one quick and easy recipe video. #HappyCookingToYou #FoodFusion
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Chocolate Cake
Recipe in English:
Ingredients:
-Miada (All-purpose flour) 2 Cups (240 gms)
-Cocoa powder ¾ Cup (75 gms)
-Baking soda ½ tbs
-Namak (Salt) 1 tsp
-Makhan (Butter) Softened 150 gms (2/3 Cup)
-Cheeni bareek (Caster sugar) 1 & ¾ Cup (350 gms)
-Anday (Eggs) 3
-Vanilla essence 1 tbs
-Doodh (Milk) 300 ml
Chocolate Ganache:
-Milk chocolate Chopped 250 gms
-Cream ¾ cup Hot
-Doodh (Milk) 1-2 tbs
Directions:
-Grease 9” round pan with oil and spread flour evenly,set aside.
-In bowl,sift together the all-purpose flour,cocoa powder,baking soda and salt,mix dry ingredients and set aside.
-In mixer machine,add butter and caster sugar, beat until light and fluffy.
-During beating, add eggs one at a time, beating well after each addition.
-Add vanilla essence and beat again.
-Now add dry ingredients alternatively with milk,beat until all well combine.
-Pour batter into a grease and floured pan and bake in preheated oven at 170 C for 35-40 minutes.
-Let the cake cool down on a cooling rack.
Chocolate Ganache:
-In bowl,add milk chocolate and hot cream,leave it for 4-5 minutes and gently mix.
-On double boiler,simmer on low flame,place bowl,add milk,mix well and leave for 10 minutes.
-When cake is cool, apply chocolate ganache.
-Chocolate cake is ready to serve.
Chocolate cake Recipe in Urdu:
Ajza:
-Miada (All-purpose flour) 2 Cups (240 gms)
-Cocoa powder ¾ Cup (75 gms)
-Baking soda ½ tbs
-Namak (Salt) 1 tsp
-Makhan (Butter) Softened 150 gms (2/3 Cup)
-Cheeni bareek (Caster sugar) 1 & ¾ Cup (350 gms)
-Anday (Eggs) 3
-Vanilla essence 1 tbs
-Doodh (Milk) 300 ml
Chocolate Ganache:
-Milk chocolate Chopped 250 gms
-Cream ¾ cup Hot
-Doodh (Milk) 1-2 tbs
Directions:
-9” round pan ko oil sa grease ker lein aur maida chirak ker side per rakh dein.
-Bowl mein maida,cocoa powder,baking soda aur namak dal ker sift ker lein,dry ingredients ko mix ker ka side per rakh dein.
-Mixer machine mein makhan aur cheeni bareek dal ker light aur fluffy hunay tak beat ker lein.
-Beating ka doran ek,ek ker ka anday daltay jayein aur beat kertay rahein.
-Vanilla essence dal ker beat ker lein.
-Ab dry mixture aur doodh bari bari dal ker beat kertay rahein yahan tak ka tamam ajza combine ho jayein.
-Grease aur floured pan mein batter dal ker preheated oven mein 170 C per 35-40 minute kliya bake ker lein.
-Cake ko cooling rack per thanda ker lein.
Chocolate Ganache:
-Bowl mein milk chocolate aur garam cream dal ker 4-5 minute kliya chor dein aur gently mix ker lein.
-Double boiler per halki ancch per bowl rakh ker doodh dal ker mix karein aur 10 minute kliya chor dein.
-Cake thanda ho jaye tou chocolate ganache laga lein.
-Chocolate cake tayyar hai.
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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How To Make The Best Ice Cream Cake!
You won't believe how easy it is to make your own ice cream cake at home using whatever cake flavor you like, your favorite ice cream and whipped cream frosting. Never buy ice cream cake again!
PRINTABLE RECIPE ►
Bosch mixer and ice cream attachment link ►
5 other ways to stabilize whipped cream ►
Cake goop pan release ►
CHAPTERS ►
00:00 Intro
00:29 Making chocolate cake
02:28 Baking the cakes
03:24 Freezing the cakes
04:08 The ice cream layer
06:28 Frostings to use
07:21 Stabilized whipped cream
09:18 Assembling the layers
10:49 The ganache drip
11:27 Decorating the cake
13:40 Serving the cake
EASY CHOCOLATE CAKE RECIPE ►
10 ounces (284 g) All-Purpose Flour, 2 cups spooned in and leveled
14 ounces (397 g) Granulated Sugar, 2 cups
4 ounces (113 g) Cocoa Powder, 1 cup
1 1/2 teaspoons Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
2 large Eggs room temperature
8 ounces (227 g) Buttermilk, 1 cup
8 ounces (227 g) Hot Coffee (or hot water), 1 cup
4 ounces (113 g) Vegetable Oil, 1/2 cup (Add 1 extra ounce for a moister cake)
2 teaspoons Vanilla Extract
STABILIZED WHIPPED CREAM RECIPE ►
16 ounces (454 g) Heavy Whipping Cream, 3 cups
3 ounces (85 g) Powdered Sugar, 3/4 cup
1 1/2 teaspoons Vanilla Extract
1 1/2 teaspoons Powdered Gelatin, KNOX or something similar
2 Tablespoons Cool Water
1 1/2 teaspoons Heavy Whipping Cream
GANACHE DRIP RECIPE ►
6 ounces (170 g) Semi-Sweet Chocolate, 1 cup
4 ounces (113 g) Heavy Whipping Cream, 1/2 cup
Ice Cream Layer ►
48 ounces (1361 g) Cookies and Cream Ice Cream, 1.5 quarts
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