Homemade Delicious Especially Dark Chocolate Cake - The Best Moist Cake Recipe from Hersheys
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Chocolate cake for dessert is my husband's apple pie. He is a chocolate addict; a chocoholic. And as much as he loves chocolate ice cream and chocolate candy or candy bars or chocolate anything, his absolute favorite is chocolate cake.
No fruit (heaven forbid), no frills, just homemade chocolate cake. He also likes a box chocolate cake in a pinch but now that I've made this HERSHEY'S Especially Dark Chocolate Cake Recipe with my own twist, he begs me for this every time, with chocolate frosting (this recipe) or cream cheese or whipped cream. I can usually count on him for anything when I put one of these together.
So here's how to make THE best, most delicious dark chocolate cake you've ever had. I made this for my mother's birthday and I think it's her new favorite too. Recipe details are listed below the video. Enjoy!
Ingredients:
2 cups sugar
1 and 3/4 cups all-purpose flour
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling strong coffee
Directions (cake):
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I like to add a round piece of parchment paper to the bottom of my pans but you don't have to.)
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with DARK CHOCOLATE FROSTING. (see recipe below)
DARK CHOCOLATE FROSTING
Ingredients:
1/2 cup (1 stick) butter, melted
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
3 cups powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Melt butter. Set aside while you mix dry ingredients.
In a mixing bowl, stir together cocoa and powdered sugar then mix in vanilla, heavy cream and butter. Beat with electric mixer until you get a creamy spreading consistency. Add a tablespoon or two of heavy cream if frosting is too dry, or a little extra sugar if too wet.
Makes about 2 cups frosting.
Triple Layer Chocolate Fudge Cake Recipe By Food Fusion (Secrets Revealed)
We just raised the bar even further this time. This super moist triple-layer chocolate fudge cake is truly a crowd-pleasing delight. #HappyCookingToYou #FoodFusion #PakolaFullCreamMilk
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00:00 Triple Layer Chocolate Fudge Cake Recipe
00:17 Prepare Chocolate Fudge cake
01:49 Prepare Chocolate Ganache & frosting
03:05 Assembling
05:00 Aray waah
Recipe in English:
Ingredients:
Prepare Fudge Cake:
-Maida (All-purpose flour) 210g (1 & ½ Cup)
-Cocoa powder 56g (1/2 Cup + 2 tbs)
-Namak (Salt) ¼ tsp
-Baking soda ½ tsp
-Baking powder 1 tsp
-Anday (Eggs) 2 (room temperature)
-Pakola Full Cream Milk 1 Cup
-Cooking oil ½ Cup
-Bareek cheeni (Caster Sugar) 1 & ½ Cup
Prepare Chocolate Ganache & Frosting:
-Whipping cream 350ml
-Pakola Full Cream Milk 3 tbs
-Milk chocolate grated 400g
-Makhan (Butter) unsalted 60g (room temperature)
-Icing sugar ¾ Cup
-Chocolate chips
Directions:
Prepare Fudge Cake:
-Grease 8-inch baking pan with cooking oil & line with butter paper & set aside.
-On a bowl,place a sifter,add all-purpose flour,cocoa powder,salt,baking soda,baking powder & sift dry ingredients together,mix well & set aside.
-In a bowl,add eggs,milk,cooking oil,caster sugar & beat well.
-Now add dry ingredients & beat on low speed until combined then fold with the help of spatula.
-Pour batter in prepared baking pan & bake in preheated oven at 180C for 40 minutes (on lower grill).
-Take out from oven,spray water immediately to keep cake moist.
-Take out cake from pan and keep it on rack & let it cool completely.
Prepare Chocolate Ganache & Frosting:
-In a saucepan,add whipping cream & milk,turn on the flame,mix well & simmer on low flame until its hot (6-8 minutes).
-Remove from heat,add chocolate & mix well until chocolate melts.
-Add butter & mix well until well combined.
-Transfer to a bowl & let it cool completely while mixing at room temperature.
-Reserve 1 & ½ Cup of ganache for later use.
-Cover remaining ganache & refrigerate until chilled.
-Take out from refrigerator and beat well for 3-4 minutes.
-Add icing sugar,beat until soft peaks form & transfer to a piping bag.
-With the help of the layer cake slicer,horizontally cut three layers of cake.
-Place first layer of cake on cake stand,apply prepared chocolate frosting and add chocolate chips.
-Place another layer of cake,apply prepared frosting and add chocolate chips & repeat the same process for top layer of cake and cover the sides of the cake with frosting & refrigerate for 1 hour.
-Pour reserved chocolate ganache warm on the top of the cake,apply grated chocolate on the sides of the cake & refrigerate for 30 minutes.
-Decorate & serve!
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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5-Ingredient Gooey Chocolate Cake! Recipe tutorial #Shorts
How to make a 5-Ingredient Gooey Chocolate Cake!
Hey Eloise here from Fitwaffle Kitchen! I make simple recipe tutorials across my social media
My main YouTube Channel is@Fitwaffle
Check out this 5-Ingredient Gooey Chocolate Cake!!
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
Here's a link to my most recent full length video:
#shorts #tutorial #recipe #cake #baking
How to make the Best Moist Chocolate Cake Recipe
This chocolate cake recipe is easy and simple to make and tastes delicious. I suggest to use a good quality cocoa powder because the cocoa powder you use will have an impact to the flavor of the cake. Adding coffee to the cake is optional but it enhances the chocolate flavor on it.
MOIST CHOCOLATE CAKE
➡️ Written Recipe:
➡️ Homemade Evaporated Milk
➡️ How to make Cake Flour:
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If you have any request, please comment below and I will do my very best to make it.
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Chocolate Cake Recipe | How to Make Chocolate Cake
Learn how to make the best chocolate cake ever! This chocolate cake recipe makes soft, moist and super rich cake with chocolate cream cheese frosting. This cake is ultimate for parties, birthdays and holidays. This recipe is very easy to make, you need only two bowls and 2 cake pans, even if you are not an experienced baker, you can make this cake.
Printable recipe:
More Cake recipes:
Chocolate Fudge Cake:
Red Velvet Cake:
No-Bake Biscuit Cake:
Dulce De Leche Cake:
Strawberry Cake:
Easy Flourless Almond Cake:
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Ingredients:
For the cake:
1¾ cups (220g) Flour
3/4 cup (75g) Cocoa powder
1½ teaspoons Baking soda
1 teaspoon Baking powder
1¾ cups (350g) Sugar
1/4 teaspoon Salt
2 Eggs
1 cup (240ml) Buttermilk
1/2 cup (120ml) Vegetable oil
1 cup (240ml) Coffee
1 teaspoon Vanilla extract
For the frosting:
3/4 cup (175g) Butter, softened
1½ cups (335g) Cream cheese, room temperature
2/3 cup (67g) Cocoa powder
1½ cups + 2 tbsps. (200g) Powdered sugar
1 teaspoon Vanilla extract
Directions:
1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
2. To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.
3. In a separate bowl mix buttermilk, coffee (or water), eggs, oil and vanilla extract. Mix until well combined.
4. Add the wet mixture to the dry, whisk until incorporated.
5. Pour the batter into prepared pans.
6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting.
7. Make the frosting: in a large bowl beat butter until light and fluffy. Add cream cheese and beat until combined and smooth. Add cocoa powder vanilla extract and salt. Beat until combined. gradually add powdered sugar, beat on low speed until combined and creamy.
8. Transfer the frosting into a piping bag. Cut the top of the cakes.
9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake.
10. Refrigerate for at least 2-3 hours before serving.
Notes:
• Use good quality cocoa powder
• You can bake both pans at the same time. My oven is too small, so I baked it separately.
• If you don’t have buttermilk you can make homemade buttermilk: whisk 1 tablespoon of vinegar/lemon juice with 1 cup of milk and let sit for 10 minutes.
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