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!
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Chocolate Hazelnut Babka Knots | Chocolate Bread Twist
Chocolate Hazelnut Babka Knots
If you enjoyed this video, I would really appreciate it if you could like and subscribe????❤️
The link to the full recipe can be found below.
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Half cake, half fluffy bread and packed full of chocolate. This is how I like my babkas to be. Just that mid way point between chocolate cake and bread. :)
I hope that you do give this recipe a try and have as much fun as I did in the kitchen.
Stay safe and take care!
#buttermilkpantry #quarantinebaking
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Ultimate Ferrero Rocher Cake Recipe
Ferrero Rocher Cake – It is one of those elegant and expensive cakes. It’s delectable, I have no words to describe it, it’s just phenomenal. I did a moist hazelnut cake, if you’re familiar with how a moist chocolate cake taste like. It has 2 layers of meringue sheets, I can tell you that these 2 sheets made a whole lots of difference in this cake. I wanted to say it’s optional but for me if I were to make this cake again, I will not leave them out. The sweetness is just well balanced, I know many of you don’t like too sweet of a cake. With some dark cocoa powder in the cake, it’s just perfect in terms of the sweetness. I hope you’ll be inspired to make this cake. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Moist Hazelnut Cake
I am using 7x7x3-inch pan
175g [1¼ cup + 4 tbsp] cake flour
90g [1 cup] hazelnut flour
90g [¾ cup + 2 tbsp] dark cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
105ml [¼ cup + 3 tbsp] whole milk
1 tbsp white vinegar
200g [1 cup] fine sugar
113g [½ cup] canola oil
1 tsp vanilla extract
2 large eggs
175ml [½ cup + 3 tbsp] hot water
• Hazelnut Meringue
75g [½ cup] hazelnuts, crushed
2 large egg whites
¼ tsp cream of tartar
50g [¼ cup] fine sugar
• Chocolate Ganache
130g [¾ cup] semi sweet chocolate, chopped
40g [2 tbsp] Nutella
135g [½ cup + 1 tbsp] whipping cream, hot
• Nutella Cream Frosting
480g [2 cups] whipping cream
60g [3 tbsp] Nutella
• Hazelnut Chocolate Sheets (Deco)
220g [1 ¼ cup] semi sweet chocolate, melted
1 tbsp honey
30g [¼ cup] crushed hazelnuts
sugar syrup [1 tbsp sugar + 2 tbsp hot water]
16 pieces Ferrero Rocher Chocolate
Instructions:
• Moist Hazelnut Cake
1. Preheat oven at 180°C/355°F.
2. Sift all the dry ingredients. Set aside.
3. In a cup, add milk and vinegar. Give it a quick stir. This is a homemade buttermilk. Set aside.
4. In a large bowl, add sugar, oil, eggs. Mix until combined. Add the sifted dry ingredients in two batches. Mix just until combined, do not over mix the dry ingredients.
5. Add the milk mixture. Mix until combined. Add in the remaining dry ingredients.
6. Add in the hot water. Mix until combined. If you’re using a whisk, switch to a spatula to scrape the bowl and to ensure even mixing.
7. Transfer the batter into a 7x7x3-inch pan, greased and lined with parchment paper.
8. Bake in preheated oven at 180°C/355°F for 40-45 min or until the inserted skewer comes out clean.
9. Let the cake cool completely before slicing.
10. Slice the cake into 3 sheets of 1 cm thick.
• Hazelnut Meringue
1. Preheat oven at 120°C/250°F.
2. In a large bowl, add egg whites and cream of tartar.
3. Mix until foamy.
4. Add the sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
5. Add in the crushed hazelnuts. Fold until combined.
6. Transfer the meringue into a piping bag. Pipe on a non-stick parchment paper in a square form as shown in the video. This measurement allows you to make 2 sheets.
7. Bake in preheated at 120°C/250°F for 90 min.
8. Set aside to let cool.
• Chocolate Ganache
1. Chop the chocolate for easy melting.
2. In a bowl, add the chocolate and Nutella.
3. Add in the hot whipping cream. Let it rest for 2-3 min.
4. After 2-3 min, mix until well combined. The mixture is runny. Refrigerate for 30 min. After 30 min, the mixture is thickened up.
5. With an electric mixer, mix on medium speed until stiff.
6. Transfer onto a piping bag.
• Nutella Cream Frosting
1. In a large bowl, add whipping cream. Mix on low until foamy. Then add in the Nutella. Continue mixing on medium speed until stiff.
2. Transfer onto a piping bag.
• Assemble the Cake
1. Place one cake sheet. Brush with sugar syrup.
2. Piping the Nutella cream frosting around the rim.
3. Piping the chocolate ganache in the inner rim and fill up all the way.
4. Place one meringue sheet.
5. Piping a layer of Nutella cream. Then add the 2nd layer of cake.
6. Repeat the same process of no. 1 to 3. Then place the 3rd cake layer on the top. Brush of syrup.
7. Cover the cake with Nutella cream.
8. Refrigerate the cake while working on the next part.
• Hazelnut Chocolate Sheets
1. Microwave the chocolate for about 1 min to melt the chocolate.
2. Add honey. Mix until combined.
3. Add in the crushed hazelnuts. Mix until you don’t see the nuts.
4. On a flat tray or pan, spread the chocolate evenly with an offset spatula. Level it as thin as possible.
5. Refrigerate for 4-5 min.
6. Cut the sheets according to the height of your cake, with about 3cm width.
7. Stick all the pieces of chocolate sheets on the side of the cake, having one slightly overlapping each other.
1. Pipe some dollops of cream to support the Ferrero Rocher (wrappers removed), alternate with the ones with wrappers).
2. Add the hazelnut chocolate sheet access on the top.
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Chocolate Hazelnut cake video that wasnt supposed to be
my first attempt at a truly homemade chocolate hazelnut cake. this video was apparently doomed from the start but was requested to be published as inspiration for others to step out of their comfort zones
One Bowl Flourless Chocolate Cake | Preppy Kitchen
Dark, rich, and fudgy Flourless Chocolate Cake! This cake is the ultimate way to get your chocolate fix and because it's made without flour it's naturally gluten free too. Lightly dusted with cocoa powder and topped with fresh raspberries. I LOVE this cake because it's rich and decadent without being too sweet, just lovely and delicious!
RECIPE:
When it comes to chocolate desserts it doesn’t get much better than a rich and decadent Flourless Chocolate Cake! The texture is almost brownie like and it’s so rich and chocolatey it’s hard to stop at one slice. Better yet, this is a 1 bowl cake so there’s minimal washing up involved and it’s made with just 7 simple pantry ingredients! It’s the perfect cake for any occasion whether you serve it for birthdays, Valentine’s Day, or just because you want a sweet treat.
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Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
RECIPE:
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