My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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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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I have consulted recipes from various other creatives.
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[Ingredients]
620 ml : Milk
130g : Sugar
7g : Agar agar
30g : Cocoa powder
150g : Dark chocolate
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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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Best Chocolate Cake Recipe, Easy Chocolate Cake Recipe, Eggless and Without Oven, Birthday Cake
#chocolatecake #egglessandwithoutoven #chocolatecakewithoutoven #birthdaycake #Chocolatefrosting
Ingredients:
For cake :
Oil - 1/3 cup (55 gm) ( 80 ml )
Curd/ Yogurt - 1/3 cup ( 80 gm )
Sugar - 1/2 cup & 2 tbsp( 120 gm )
All Purpose Flour - 1 cup ( 150 gm )
Cocoa Powder - 1/4 cup (20 gm )
Baking Powder - 1tsp
Baking Soda - 1/4 tsp
Salt - 1 pinch
Milk - 1/2 cup ( 100 ml )
Vinegar - 1tsp
Coffee Powder - 1.5 tsp (optional)
Hot Water - 1.5 tbsp ( To Make coffee concoction)
For frosting :
Cream - 1 cup (200 ml)
Powdered Sugar - 1/4 cup ( 30 gm)
Cocoa Powder - 1/4 cup (20 gm )
For Chocolate Ganache :
Dark Chocolate - 100 gm
Cream - 70 ml
Butter - 1tbsp (optional)
#anyonecancookwithdralisha #dralisharecipes #chocolatebirthdaycake #chocolatefrosting
#bestchocolatecake #easychocolatecake
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Chocolate Castella Cake Recipe|Ohyoo Cooking
▣ Chocolate Castella Cake Recipe|Ohyoo Cooking
▣ Ingredients:
Egg yolks 90g
Egg whites 150g
Cake flour 40g
Cocoa powder 25g
Unsalted butter 55g
Chocolate(62%) 25g
Milk 75g
Sugar 55g
▣ Mold size:15 × 15cm
▣ Baking:155℃/311℉ ⇨ 70min
▣ Method:
1. First, separate the egg whites and egg yolks, and freeze the egg whites for about fifteen minutes.
2. Heat the butter, bring to a boil and turn off the heat, add the sifted cake flour and cocoa powder, mix well, then add the chocolate, let it stand for a minute, mix well.
3. Add the milk, mix well, then add the egg yolks and mix well.
4. Whip the egg whites until they are curved, then mix well with the chocolate batter and pour into the mold, add hot water to the baking pan and bake.
5. Confirm whether the baking is cooked, you can use a bamboo stick in the middle, if there is no wet batter, it is cooked, out of the oven, remove on the drying net, ready to eat ~
▣ Subscribe ⇨
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