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How To make Chocolate Triple Layer Cake with Fluffy Chocolate Frostin
1 oz Unsweetened chocolate
2 c Cake flour
6 tb Unsweetened cocoa powder
1 3/4 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/4 c Vegetable oil
2 1/2 tb Unsalted butter, slightly
-softened 1 1/2 c Granulated sugar
1 lg Egg
4 Egg whites
1/4 c Room-temperature coffee
2 1/4 ts Vanilla extract
3/4 c Plain nonfat yogurt
2 tb Plain nonfat yogurt
FLUFFY CHOCOLATE FROSTING:
3 lg Egg whites
1/2 oz Unsweetened chocolate
2 1/2 tb Light corn syrup
3/4 c Granulated sugar
pn Salt 3/4 ts Vanilla extract
1/4 ts Instant coffee powder
1 ts Hot water
1/4 c Powdered sugar
3 tb Unsweetened cocoa powder
Preheat oven to 350'F. Grease (or spray with non-stick cooking spray) three 8" or 8 1/2" round cake pans. In a small, heavy saucepan over lowest heat, melt chocolate, stirring constantly until smooth; be careful not to scorch. Set aside. Sift together flour, cocoa powder, baking powder, baking soda and salt onto a sheet of wax paper. In a large mixer bowl, with mixer set on medium speed, beat oil, butter and sugar until very well blended and fluffy. Beat in chocolate. One at a time, beat in egg, then whites, coffee and vanilla until smoothly incorporated. Gently stir half of the dry ingredients, then yogurt into the mixture just until mixed. Stir in remaining dry ingredients just until well blended and smooth. Divide batter among pans, spreading in edges. Bake in the middle of the oven for 23-28 minutes, or until tops are almost firm when tapped and a toothpick inserted in the center comes out moist but clean. Transfer pans to racks and let stand until completely cooled. Layers may be wrapped airtight and frozen for later use. Let return to room temperature before using. Or frost cake and serve immediately, if desired. Makes 10-12 servings. Nutritional information (with fluffy chocolate frosting): Each serving contains 342 calories, 10 grams of fat, 2 grams of saturated fat, 25 milligrams of cholesterol, 202 milligrams of sodium. Percentage of calories from fat: 26. FLUFFY CHOCOLATE FROSTING: Place egg whites in a large mixer bowl. Set the bowl in a large bowl of very hot tap water and let stand for 10 minutes, stirring occasionally. In a small heavy saucepan set over
low heat, melt chocolate, stirring constantly, until smooth; be very careful not to scorch. Set aside to cool slightly. Combine the corn syrup, 1/4 cup water and the sugar in a 2-quarter saucepan, stirring until well blended. Bring to a simmer over medium-heat heat. Cover and boil for 2 minutes to allow steam to wash any sugar from pan sides. Uncover and continue simmering, without stirring, until mixture bubbles loudly and reaches 244-245'F on a candy thermometer (about 1 1/2 minutes). (To test without a candy thermometer, drop a teaspoon of syrup into ice water; when cooked to the proper temperature the syrup will form a firm ball that holds its shape when squeezed.) Immedately remove pan from heat and set aside. With mixer set on medium speed, beat egg whites until very frothy and opaque. Raise speed to high and beat until whites just begin to stand in soft peaks; be careful not to overbeat. Meanwhile, return syrup to burner and reheat just to boiling. Beating whites on high speed, immediately begin pouring boiling syrup in a stream down the side of the bowl (avoid beaters or syrup will stick to them or be thrown onto bowl side), pouring rapidly enough that all the syrup is incorporated in about 15 seconds. Add salt and continue beating on high speed until the mixture is stiffened, glossy and cooled to barely warm. Beat in vanilla and coffee mixture until evenly incorporated. Sift powdered sugar and cocoa onto a sheet of wax paper. A bit at a time, whisk into egg-white mixture. Whisk in melted chocolate just until smoothly incorporated. Frost cake immediately, or store frosting airtight for up to 48 hours. Frosting may soften and gradually deflate upon longer standing.
How To make Chocolate Triple Layer Cake with Fluffy Chocolate Frostin's Videos
Chocolate Buttercream Recipe
Today I'm sharing with you how to make Chocolate Buttercream Icing. Chocolate Buttercream frosting is a staple for cupcakes, cakes and many other baked goods.
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There are a few tips and tricks that I am going to share with you to get the most perfect chocolate buttercream Icing.
If you would like to see more icing recipes then give this video a like and let me know in the comments down below! This Chocolate Buttercream can also be known as a chocolate frosting or chocolate icing.
So if you would like to learn how to make Chocolate Buttercream then just follow this Chocolate Buttercream Recipe.
Get the full recipe
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ABOUT
Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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CHOCOLATE BUTTERCREAM RECIPE
Ingredients
1 Cup | 2 Sticks | 220g Butter
5 Cups | 625g Icing Sugar | Powdered Sugar | Confectioners Sugar
½ Cup | 50g Cocoa Powder
½ Cup - 1 Cup | 125ml - 250ml Milk
1 tsp Vanilla Essence
Instructions
In the bowl of a stand mixer or in a large bowl if you are using a hand mixer add the room temperature butter. Beat on high speed for about 5 minutes until the butter is soft and almost doubled in volume.
Add the sugar in thirds, beating in between until completely incorporated. With the last third of the sugar add in the cocoa powder.
The buttercream will be very thick at this point, turn the mixer to low speed and stream in half a cup of milk.
Scrape down the sides of the bowl and add more milk if you would like a thinner consistency.
Add in the vanilla essence and beat for a further 2 minutes.
Pipe onto your cupcakes or use to decorate your cakes.
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Chocolate Cake With Chocolate Ganache Glaze
The chocolate cake with chocolate butter cream and chocolate ganache recipe
***The cake (16cm round pan)
60g cocoa powder
200ml hot coffee
150g all purpose flour
1tsp baking soda
1/2 tsp baking powder
1 pinch of salt
2 eggs
170g sugar
75ml milk
60g oil
1 tbsp vanilla
1 tbsp vinegar
***Chocolate butter cream
300g room temperature butter
50g cocoa powder
200g powdered sugar (you can add up to 300g if you want more sweet)
80g dark chocolate (finely chopped)
60g heavy cream
***Chocolate ganache glaze
130g dark chocolate (finely chopped)
130g heavy cream (boiled)
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The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.
If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
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Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
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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)
Buttermilk - ½cup (120ml)
Vanilla essence - 1tsp
Warm water - ½cup (120ml)
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, buttermilk, 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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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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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
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