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
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Must Make Dark Chocolate Crinkle Cookies!
These Dark Chocolate Crinkle Cookies, also known as Tiger cookies, have a deep, rich chocolate flavor that are rolled in a generous amount of powdered sugar. And the best part—they taste just like fudgy brownies!
Full Printable Recipe ►
Ingredients ►
• 1 cup All-Purpose Flour
• 1/2 cup Dark Cocoa Powder
• 1 tsp Baking Soda
• 1/8 tsp Salt
• 1/2 cup Unsalted Butter
• 1/2 cup Granulated Sugar
• 1/2 cup Light Brown Sugar
• 1 Large Egg
• 1 tsp Vanilla Extract
• 1 cup Powdered Sugar (for rolling the cookie dough balls in - I highly recommend King Arthur's non-melting powdered sugar!)
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#darkchocolatecrinklecookies #crinklecookies #christmascookies #chocolatecrinklecookies #holidaycookies #cookierecipe #beyondthebutter #chocolate #darkchocolate #cookies #holidayrecipes #powderedsugar
3 INGREDIENTS EASY DARK CHOCOLATE RECIPE | HOW TO MAKE CHOCOLATE AT HOME
3 INGREDIENTS EASY DARK CHOCOLATE RECIPE | HOW TO MAKE CHOCOLATE AT HOME. When you are going to make different types of cake and desserts you may need dark chocolate. After watching this video you will know how to make it at home in easy way without coconut oil so that you don’t need to buy it from store.
ingredients
Cocoa powder - 1/2 cup (45 gram)
Icing sugar - 3 tbsp (25 gram)
Cocoa butter - 1/4 cup + 1/2 tbsp (45 gram)
© Hands Touch
How To Make The Ultimate Chocolate Cake
Reserve the One Top:
Get the recipe:
THE ULTIMATE CHOCOLATE CAKE
Servings: 12
INGREDIENTS
CAKE
1½ cups flour
1 cup Dutch processed cocoa powder
1 teaspoon salt
1½ teaspoons baking soda
½ teaspoon baking powder
1½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter, softened
1½ cups sugar
3 eggs
½ cup mayonnaise
4 ounces dark chocolate, chopped
BUTTERCREAM
1½ cups butter, softened
1 tablespoon vanilla extract
½ cup Dutch processed cocoa powder
5 cups powdered sugar
Fresh fruit, to decorate
PREPARATION
1. Preheat oven to 325˚F (160˚C).
2. Grease and line three 8-inch cake tins with parchment paper.
3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
7. Add the mayonnaise and beat until the mixture is smooth and creamy.
8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
10. Distribute the batter evenly between the 3 prepared cake tins.
11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
14. While your cakes are cooling, prepare the buttercream.
15. In a large bowl, beat together the butter and vanilla.
16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
17. Decorate to your liking.
18. Enjoy!
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NYC Cookie Recipe | The Best New York Style Chocolate Chip Cookies You'll Ever Try! | Cupcake Jemma
OHH MY! You will never eat a cookie as delicious as these! Super fat chunky cookies with a crispy shell and a soft gooey centre, packed with oozy chocolate chips and crunchy, buttery walnuts.
The cookies in New York were UNREAL and we couldn't wait to get back to the C&D bakery to try our hands at our own recipe. Jemma is still resting up and will be back with you guys soon so in the meantime Dane and Sally have knocked it out the park with this recipe and now you can too! Enjoy!
Don't forget to tag your photo's on Instagram with #cupcakejemma so we can see them! And remember to check out out NY vlog for more of the best sweets in NYC
Ingredients:
100g Walnuts (Without Skins)
400g Milk Chocolate Chips
230g Cold Butter, Cubed
160g Caster Sugar
160g Soft Light Brown Sugar
200g Self-Raising Flour
300g Plain Flour
1/4 tsp Salt
1/4 tsp Bicarbonate of soda
2 tsp Baking Powder
2 LG eggs
-----
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Sally: @sallydells
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W1B 5PW
Spicy Dark Chocolate Cookies
If you're looking for a different style of cookie, then these spicy dark chocolate cookies are the answer! They're a nice, dark chocolate with some added chipotle powder and cayenne! But they still retain their soft chewy texture, which is just what you want!
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------------------------------
INGREDIENTS
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups dark brown sugar
- 3/4 cup white granulated sugar
- 2 eggs
- 1 egg yolk
- 2 teaspoons vanilla
- 4 ounces 100% dark chocolate
- 3/4 cup Dutch-processed cocoa
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 3/4 teaspoon chipotle pepper powder
- 3/4 teaspoon cayenne pepper powder
- 3/4 cup pepitas (pumpkin seeds)
- 2 cups bittersweet chocolate chips
INSTRUCTIONS
Preheat oven to 350 degrees. Place pepitas on a baking sheet in an even layer and toast in oven 10-12 minutes until lightly golden. Set aside to cool.
In a microwave-safe bowl, break up chocolate and heat in 30-second increments, stirring until melted. Set aside to cool slightly.
In the bowl of a stand mixer, cream butter and sugars until light and fluffy.
Add eggs and yolk, one by one, mixing after each until incorporated.
Stir in vanilla and prepared melted chocolate.
Using a colander, sift the cocoa, flour, salt, baking soda, and spices. Mix together until no dry streaks remain.
Stir in pumpkin seeds and chocolate chips.
Using a 2-ounce cookie scoop, make cookies and place on a parchment-lined baking sheet.
Bake in preheated oven for12-15 minutes until the edges are just set.
Remove from oven and let cool on pan for 5 minutes. Remove and finish cooling on racks.
#cookies #chocolate #halloween