The Ultimate Chocolate Cake Recipe
A decadent and moist Chocolate Cake recipe with whipped, chocolatey & silky smooth chocolate frosting. Both, the cake and the frosting are so easy to make. It makes for a stunning birthday cake.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
✅INGREDIENTS FOR CHOCOLATE CAKE:
►3 cups all-purpose flour
►1/2 cup unsweetened cocoa powder
►2 cups granulated sugar
►2 tsp baking soda
►1 tsp salt
►2 cups warm coffee (not hot)
►2 Tbsp white vinegar
►1 Tbsp vanilla extract
►2/3 cup light olive oil (not extra virgin)
✅INGREDIENTS FOR CHOCOLATE FROSTING:
►12 oz cream cheese, room temperature
►1 cup (16 Tbsp) unsalted butter, room temperature
►5 cups powdered sugar
►1 cup unsweetened cocoa powder
►1/2 tsp salt
►2 tsp vanilla extract
????PRINT THIS CAKE TUTORIAL RECIPE:
ALWAYS IN MY KITCHEN (affiliate):
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????MORE EАSY CAKE RECIPES:
►Lemon Poppy Seed Cake with Lemon Buttercream Frosting -
►Easy Pumpkin Cake Recipe With Cream Cheese Frosting -
►How To Make German Fruit Cake Recipe (Obsttorte) -
►Triple Berry Crumb Cake Recipe -
►TOP FIVE MOST VIRAL EASY CAKE RECIPES:
►Simple Russian Apple Cake - Sharlotka -
►How To Make Peach Cake with Fresh Fruit -
►Easy Strawberry Cake Recipe with Strawberry Sauce -
►Fresh Mango Layer Cake Recipe -
►Blackberry Lemon Cake Roll (Swiss Roll) -
►Blueberry Lemon Cake Recipe -
►Royal Walnut Cake Recipe -
►Fresh Strawberry Cake -
►Key Lime Coconut Cake -
►Easy Sponge Cake (Biskvit) -
►Soft and Moist Carrot Cake Recipe -
►Easy Raspberry Jello Cake Recipe -
►Chocolate Spartak Cake Recipe -
►How To Make Easy Tiramisu Cake Recipe -
►Easy Cherry Chocolate Cake Roll -
????????????????????
NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, gear we film with and more) -
????????????????????
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #chocolate #cake
Alex Guarnaschelli's Chocolate Cake with Chocolate Frosting | The Kitchen | Food Network
Alex elevates basic chocolate cake with tangy sour cream in the batter, a touch of bourbon and decadent buttercream frosting!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
Subscribe to Food Network ▶
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Cake with Chocolate Frosting
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 4 hr 50 min (includes cooling time)
Active: 50 min
Yield: 8 to 10 servings
Ingredients
Cake:
3 sticks unsalted butter, plus 1 tablespoon for greasing the pans, at room temperature
1 1/2 cups cocoa powder, plus 1 tablespoon for dusting the pans
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 cups sugar
5 teaspoons vanilla extract
6 large eggs, at room temperature
2 teaspoons kosher salt
1 cup sour cream, at room temperature
12 ounces semisweet chocolate chips
1/4 cup bourbon
1/4 cup simple syrup
Frosting:
2 cups heavy cream
14 ounces bittersweet chocolate, cut into small pieces
1 1/2 cups sugar
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, cut into thin slices, at room temperature
Directions
For the cake:
Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with the 1 tablespoon softened butter, then dust with 1 tablespoon cocoa powder, tapping out any extra. Set aside.
In a medium bowl, sift together the flour, baking powder and remaining 1 1/2 cups cocoa powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and remaining 3 sticks butter on medium speed until light and fluffy, 5 to 8 minutes. Add the vanilla, then beat in the eggs one at a time. On low speed, add the salt directly to the wet ingredients, then add half of the flour mixture and mix until just combined. Add the sour cream and mix until just combined. Remove the bowl from the mixer and gently incorporate the remaining flour mixture with a rubber spatula. Do not overmix. Fold in the chocolate chips.
Spread half of the batter in each of the prepared pans. Tap the pans lightly on the counter so that the batter settles. Place the pans on the center rack of the oven and bake until a tester or small knife inserted in the center emerges clean, 40 to 50 minutes. Cool for at least 30 minutes. Unmold onto a rack. Cool to room temperature, 1 1/2 to 2 hours more.
Mix together the bourbon and the simple syrup in a bowl. Set aside.
For the frosting:
In a medium pot, bring the heavy cream to a simmer. In a medium oven-safe bowl, combine the chocolate and sugar. Place the bowl on top of the pot with the heavy cream to melt. Once the cream is simmering, pour it over the chocolate mixture and stir until all of the chocolate has melted and you have a glossy ganache. Gently stir in the vanilla, followed by the butter pieces. Set aside to let cool to room temperature.
Transfer the chocolate mixture to the clean bowl of a stand mixer fitted with the whisk attachment. Whip the frosting for 1 to 2 minutes to lighten the texture.
Put the cake layers on a baking sheet fitted with a wire rack. Using a pastry brush, brush about half the bourbon mixture on each cake layer. Frost the top of the bottom layer, then stack the other layer on top. Frost the top and sides of the cake.
Cook’s Note: I love what the combination of tangy sour cream and cocoa powder do together in this cake recipe. The tangy richness of the cream links up with the bitter cocoa notes and the floral vanilla. The result? A luscious cake that needs only a buttery frosting to complete the picture. This is a quickie buttercream that starts out like a melted chocolate and cream glaze that you whip butter into.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#Alex Guarnaschelli #TheKitchen #FoodNetwork #ChocolateCake
Alex Guarnaschelli's Chocolate Cake with Chocolate Frosting | The Kitchen | Food Network
The Most Amazing German Chocolate Cake
The Most Amazing German Chocolate Cake is moist, rich, and layered with the most delicious coconut pecan filling. This is the German Chocolate Cake you've been dreaming of!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
????????????????????????????????????
✅Ingredients
Cake:
• 2 cups all purpose flour
• 2 cups granulated sugar
• ½ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup warm water
• ⅓ cup vegetable oil
• 1 ½ teaspoon vanilla extract
Coconut Pecan Filling:
• ½ cup salted butter
• ½ cup granulated sugar
• ½ cup brown sugar
• 3 large egg yolks
• 12 ounce can evaporated milk
• 2 teaspoons vanilla extract
• 1 ½ cups unsweetened coconut flakes
• 1 cup chopped pecans
Chocolate Buttercream (optional):
• 1 cup butter, softened
• ¾ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3-4 cups powdered sugar
✅Instructions
Cake:
1️⃣ Preheat oven to 350 degrees. Butter two 9-inch cake rounds. Dust with flour or cocoa powder and tap out the excess.
2️⃣ In a large bowl or stand mixer, stir together flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth.
4️⃣ Divide batter evenly between the two pans.
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.
Coconut Pecan Filling:
1️⃣ Melt butter in a medium saucepan over medium heat. Whisk in sugar and brown sugar until combined.
2️⃣ Add in egg yolks, evaporated milk, and vanilla extract. Cook over medium heat for 12 to 14 minutes until thickened, stirring frequently.
3️⃣ Remove from heat and stir in coconut flakes and pecans. Let cool completely, stirring occasionally, until spreadable.
Chocolate Buttercream (optional):
1️⃣ Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between. Transfer to two piping bags for frosting.
Assemble Cake:
1️⃣ Use half of the coconut pecan filling and spread in between the two chocolate cake layers. Spread the other half on top of the cake.
2️⃣ If using buttercream, spread the frosting on the outside of the cake and use a piping tip to decorate the top edge.
????????????????????????????????????
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
SUBSCRIBE to my channel:
FACEBOOK: The Stay At Home Chef
INSTAGRAM: TheStayAtHomeChef
PINTEREST: The Stay At Home Chef
TWITTER: TheStayHomeChef
CONTACT ME: rachel@thestayathomechef.com
⭐⭐⭐⭐⭐
The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
⭐⭐⭐⭐⭐
Recipe of the Day: Chocolate Mayo Cake | Food Network
No one will ever detect the secret ingredient in this retro layer cake.
Subscribe ►
Get the recipe ►
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Mayo Cake
Recipe courtesy of Food Network Kitchen
Total:4 hr 45 min
Active: 1 hr
Yield: 12 servings
Level: Easy
Ingredients
Frosting:
1 pound semisweet chocolate chips
3 cups heavy cream
Pinch fine salt
Cake:
Unsalted butter, for buttering the pan
2 cups all-purpose flour, plus more for the pan
2/3 unsweetened cocoa powder (not Dutch process)
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 tablespoon instant espresso powder
1 3/4 cups sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup mayonnaise
4 ounces semi-sweet chocolate chips, melted
Directions
For the frosting: Put the chocolate in a large, heatproof bowl. Bring the cream to a boil in a medium saucepan over medium heat. Pour the hot cream over the chocolate and let it sit, undisturbed, for 10 minutes, then add the salt and stir until melted and combined. Refrigerate, in the bowl, until thick and very cold, about 2 hours. Whip with an electric mixer on medium-high until fluffy, spreadable and slightly lightened in color.
For the cake: Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans. Line the bottom of each with parchment.
Combine the flour, cocoa powder, baking soda and baking powder in a medium bowl. Dissolve the instant espresso powder in 1 1/3 cups warm water.
Beat together the sugar, vanilla and eggs in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the mayonnaise and the melted chocolate until just combined.
Alternate beating the flour mixture and the espresso mixture on medium-high speed into the chocolate-egg mixture until just combined; work in 4 batches, beginning and ending with the flour mixture. Take care not to over mix.
Pour the cake batter into the prepared pans and bake until the cakes are set and the tops spring back when touched and a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Cool the cakes in the pans set on a rack for 20 minute. Invert the cakes onto the rack, remove the parchment paper and cool completely.
Frost the cake: Put 1 cake round on a cake stand or large serving plate and evenly spread 3/4 cup frosting over it. Top with the other cake round. Frost the top and sides with the remaining frosting. The cake can be frosted up to a day in advance. Let sit at room temperature for 30 minutes before serving.
Copyright 2017 Television Food Network, G.P. All rights reserved.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#FoodNetwork
Recipe of the Day: Chocolate Mayo Cake | Food Network
Tyler Florence's Ultimate Flourless Chocolate Cake | Tyler's Ultimate | Food Network
Top-notch chocolate is the key to Tyler's rich, moist and surprisingly light chocolate cake!
Subscribe to #discoveryplus to stream more of #TylersUltimate:
Get the recipe ▶
Subscribe to Food Network ▶
Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Cracked Earth (Flourless Chocolate Cake)
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 45 min
Prep: 20 min
Cook: 25 min
Yield: 4 to 6 servings
Ingredients
1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter*
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold
Confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture.
Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.
While the cake is cooking, whip the cream until it becomes light and fluffy.
Serve at room temperature dusted with confectioners' sugar and topped with whipped cream.
Cook’s Note
*Food Network Kitchens tested this recipe after this show was taped and determined that 1 stick butter is the correct amount.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#TylersUltimate #TylerFlorence #FoodNetwork #FlourlessChocolateCake
Tyler Florence's Ultimate Flourless Chocolate Cake | Tyler's Ultimate | Food Network
Ree Drummond's Skillet Chocolate Cakes | The Pioneer Woman | Food Network
This cake is based on the chocolate sheet cake recipe Ree made for years and years, originally given to her by her mother-in-law, Nan Drummond. Nan gave Ree the recipe when she was engaged to her husband, Ladd, saying, “You’re gonna need this.” And boy, was Nan right!
#ReeDrummond #ThePioneerWoman #FoodNetwork #Skillet #Chocolate #Cake
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!
Get the recipe ▶
Subscribe to Food Network ▶
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Skillet Chocolate Cakes
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 50 min
Active: 35 min
Yield: 4 cakes
Ingredients
Icing:
1 1/2 sticks (12 tablespoons) salted butter
3 tablespoons cocoa powder
6 tablespoons milk
4 cups powdered sugar
Cake:
1 cup all-purpose flour
1 cup granulated sugar
Pinch kosher salt
1/4 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 large egg
1 stick (8 tablespoons) salted butter
2 heaping tablespoons cocoa powder
To Garnish:
1/3 cup finely chopped pecans
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
▶ TIKTOK:
Ree Drummond's Skillet Chocolate Cakes | The Pioneer Woman | Food Network