World's Easiest Chocolate Cake | How to make Moist Chocolate Cake Recipe| Easy Chocolate Cake Recipe
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This recipe is an easy chocolate cake recipe that is very moist . This is a quick recipe even beginners can do easily.
The Most Amazing Chocolate Cake is here
Ingredients:
NOTE: 1 CUP = 240 ML
Cake pan size = 6 inch* 3 inch.
All purpose flour - 1cup (120 grams )
Cocoa powder - ½cup (60 grams )
Sugar - 1cup (200 grams)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - 1/4tsp
Egg - 1
Oil or melted butter - ¼cup (60 ml)
Curd - ½cup
Vanilla essence - 1tsp
Warm water - ½cup (120 ml)
Method:-
1. Preheat oven to 350 degrees F or 180 C. Butter cake rounds.
2.Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until combined.
3.Add eggs, curd, warm water, oil, and vanilla. Mix everything until combined.
4.Fill pan with cake batter.
5. Bake for 30-35 minutes at 350 F or 180 C , until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6. Cool for 15 minutes and then turn out the cakes and allow to cool completely.
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Moist Chocolate Cake Recipe | How To Make Moist Chocolate Cake
Moist Chocolate Cake Recipe | How To Make Moist Chocolate Cake | Easy Moist Chocolate Cake Recipe
Ingredients:
All purpose flour - 1cup (130g)
Cocoa powder - ½cup (50g)
Sugar - 1cup (200g)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - ½tsp
Egg - 1
Oil - ¼cup (60ml)
Milk - ½cup (120ml)
Vanilla essence - 1tsp
Hot water - ½cup (120ml)
Dark Chocolate - 200g
Heavy cream - 150ml
Pan size : 7×7
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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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The Best Chocolate Cake Recipe
Calling all chocolate lovers! I present to you the best chocolate cake recipe. Perfectly moist and soft, with a velvety, decadent chocolate buttercream frosting, this is the stuff chocolate dreams are made of! This easy cake is pure chocolate flavor and basically foolproof. This might be the best birthday cake ever if you're looking for a soft, decadent, fudgy chocolate dream.
RECIPE:
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How To Make a Moist Chocolate Cake Everytime (Essential Recipe)
Having a go-to recipe for a chocolate cake is like your favorite white t-shirt, or little black dress. This essential recipe will give you super moist chocolate cake, everytime.
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Ingredients:
CHOCOLATE CAKE
2 cups all-purpose flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1 tsp coffee powder
1 cup milk
1/2 cup canola oil
2 pcs eggs
1 tsp vanilla extract
1 cup hot water (from boiling)
CHOCOLATE GANACHE
1/2 kg semi-sweet chocolate
2 tbsp unsalted butter
1 (250 mL) pack cream
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How to Make The Most Amazing Chocolate Cake II
You won’t find a better chocolate cake recipe than this one. You will be amazed at how good it is, and you will amaze those that you make if for. This is an updated tutorial of our most popular video ever so feel free to check out the old one here: or use this new and improved tutorial to walk you through every step of the way to the most amazing chocolate cake you've ever had!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
⏩ JUMP TO ⏩
00:00 Introduction
00:19 Preheat Oven
00:29 Dry Ingredients
00:44 Cocoa Powder Selection Tip
01:28 Wet Ingredients
02:01 Batter Consistency
02:11 Pans and Pan Sizes
02:37 Baking Time and Temperature
02:48 Chocolate cream cheese butter cream frosting
04:03 Cool Cakes
04:21 Frost Cake
05:44 Recipe Recap
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⚠️⚠️⚠️U.S. MEASUREMENTS (for metric, scroll down below)⚠️⚠️⚠️
✅Ingredients
THE MOST AMAZING CHOCOLATE CAKE:
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING:
• 1½ cups butter softened
• 8 oz cream cheese softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about 1/4 cup milk as needed
✅Instructions
1️⃣ 00:00:19 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:00:29 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:28 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:11 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:37 - Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
6️⃣ 00:04:03 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ 00:04:21 - Frost with your favorite frosting and enjoy!
CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING:
1️⃣ 00:02:48 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:13 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:03:26 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
⚠️⚠️⚠️METRIC MEASUREMENTS⚠️⚠️⚠️
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅METRIC Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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