CHOCOLATE MOIST CAKE RECIPE
How to Make Chocolate Moist Cake
Ingredients:
1 1/2 cup All Purpose Flour
1 cup Sifted Cocoa Powder
1 tsp. Baking Powder
1 tsp. Baking Soda
1 cup White Sugar
3/4 cup Brown Sugar
1/2 tsp. Salt
3/4 cup Oil
1 cup Milk
1 Large Egg
1 tsp. Vinegar
1 tsp. Vanilla
1 tsp. Instant Coffee dissolve in
3/4 cup Hot Water
Bake in a preheated oven at 160C for about 40 minutes or until done
I used 8x3 round pan
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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!
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✅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.
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Bounty Mousse Cake - Chocolate Coconut Mousse Cake
If you like coconut and chocolate combination you should definitely give this Bounty Mousse Cake - Chocolate Coconut Mousse Cake a try. This dessert is very delicate and smooth with an intense coconut flavor, simply melting in your mouth. A brownie layer at the bottom followed by a creamy coconut mousse that is topped with chocolate glaze. By far one of the best desserts ever.
#bountycake #chocolatecoconutcake #coconutmousse
To print the recipe check the full recipe on my blog:
0:00 - Intro
1:04 - Cocoa Brownie
2:04 - Pan Size
2:27 - Baking Time
2:34 - Preparing Coconut Mousse
4:51 - Refrigerating Time
4:53 - Chocolate Glaze
5:46 - Cake Glazing
6:15 - Decorating the Cake
7:25 - Enjoying the Cake!
Ingredients
Makes about 10-12 servings
Cocoa Brownie
1/3 cup (70g) vegetable oil
1/3 cup (70g) sugar
1/4 cup (30g) unsweetened cocoa powder
1/2 tsp (1g) instant coffee powder
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1 large egg
1/4 cup (30g) all-purpose flour
Coconut Mousse
1/3 cup (25g) coconut flakes
7 oz (200g) coconut milk
7 oz (200g) coconut cream
1/4 tsp (1g) salt
1/2 cup (100g) sugar
2 cups (480g) whipping cream (35% fat), chilled
2 1/2 tsp (8g) gelatin powder
3 tbsp (45ml) coconut milk
Chocolate Glaze
5.5 oz (150g) semi-sweet chocolate
6 oz (170g) whipping cream
Chocolate Coconut Shards, optional
2.5 oz (70g) semisweet chocolate
1 oz (30g) semisweet chocolate, for tempering
Coconut flakes
For decoration
fresh coconut slices
coconut flakes
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Chocolate cake with coconut topping
Chocolate cake with coconut topping
Recipe:
125 grams of butter
300 grams of sugar
3 eggs
300 grams of wheat flour
1 tsp. baking soda
1 tsp. vanilla
2 dl. milk
4 tbsp. cacao
100 grams of dark chocolate (70%)
Toppings:
30 grams of butter
100 grams of coconut
4 tbsp. cocoa
150 grams icing sugar
5 ml of espresso
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 With Marzipan (Almond Paste) And A Coconut/Chocolate Topping - By One Kitchen
A true wonderful chocolate cake! It is so delicious and heavy in a great chocolaty way!
Music by Epidemic Sound (
12-14 people - 10 inch springform tin (25 cm)
You will need:
2 cups of flour
2 cups of sugar
2/3 cup and 1 tbsp of unsweetened cocoa powder
3 tsp of baking powder
1 tsp of salt
1 cup of melted butter
1 cup of milk
1 cup of water
2 large eggs
7 oz of marzipan or almond paste
Topping:
6.2 oz of butter
4 tbsp of water
2 tbsp of cocoa powder
2.6 oz of dark chocolate
2.8 oz of coconut flour
11.5 oz of icing sugar
150 C convection or 300 F convection for 45-65 minutes... depends on your oven :-)
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