How To make Death By Chocolate Cake2
1 Box chocolate cake mix
1 Box (4-serving size) instant
-chocolate pudding 1/4 c Oil
1/4 c Water (I sometimes
-substitute grand marnier -here) 1/2 c Sour cream
4 Eggs
12 oz Semisweet chocolate chips
Mix ingredients, in order. Pour into greased Bundt pan. Cook at 350 for 55 minutes. Cool 15 minutes and remove from pan. Believe me, frosting is not necessary with this cake
This recipe is from Dom DeLuise's cookbook and is called Death by Chocolate II. (Death by Chocolate I is completely from scratch) Additional Notes (mine, not Dom D's): 1. This stuff is *very* thick. I skipped the mixers and just used a spoon
to mix for about 3-4 minutes until there was no more visible dry ingredients. 2. You might want to up the 1/4 cup oil to 1/2 cup oil. I did this and had
a significantly moister but still dense cake. 3. This cake will most likely vary by the type of chocolate cake mix
bought. My best results to date were by using the chocolate "pudding in the box" cake mix combined with 1/2 cup oil.
How To make Death By Chocolate Cake2's Videos
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With this Death-By-Chocolate Halloween Cake is a perfect Halloween night and chocolate indulgence guaranteed! Dark chocolate cake layers frosted with dark chocolate buttercream.
RECIPE:
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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Ultimate Death by Chocolate Cake Recipe Best Chocolate Cake Recipe Devil's Food Cake 2
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Death by Chocolate Cake
This cake is AMAZING.
Here is the recipe
Enjoy y’all and thanks for Subscribing to my channel.
Death by Chocolate Cake
2 cups AP Flour
2 Cups Sugar
1 Cup Unsweetened cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup milk
½ cup vegetable oil
2 large eggs
2 tsp Vanilla Extract not imitation….
1 cup boiling water
Icing for Layers and top
1 cup unsalted butter let soften to room temp…or mix it well in a mixer
3.5 cups powdered sugar
½ cup dark cocoa powder
3 tbsp of heavy cream…may need more
¼ tsp salt
2 tsp vanilla extract
Whip butter in stand mixer
Add all other ingredients mix until smooth. If too dry add more cream if too wet add more sugar.
Whoop until to really fluffy.
Chocolate Magic Shell
2 cup semi sweet chocolate chips divided
½ heavy cream
2 tbsp honey
Heat in a double boiler until smooth….keep warm so it doesn’t get hard.
Let’s make it
Preheat Oven to 350
Grease pans with spray or oil and flour
For Cake-
Add Flour, sugar, cocoa, baking soda, baking powder, salt, to a stand mixer or big bowl. Mix until combined
Add Milk, Oil, Eggs, Extract and mix until well combined….smooth
Reduce speed or cut off and add boiling water…..be careful
Mix until well combined it will be really runny almost seems to thin.
Pour into cake pans and cook for 30-35 minutes.
Let cool for 10 min and remove from pans
Ice top of one of the cakes with the chocolate frosting
Add the other cake on top of the first one making a sandwich
Pour Magic Shell over the top sides of cake….make video
Then cover the rest of the cake with the remaining frosting….
Garnish with Chocolate chips
Enjoy but be careful it is called death by chocolate for a reason…..
2-Ingredient Chocolate Cake Recipe
This 2-ingredient chocolate cake recipe is so quick and easy to make. All you need is chocolate and eggs and you have fudgy chocolate cake! This cake is gluten free (flourless), dairy free (n butter and no milk) and can make it with your favorite chocolate brand. So whether you are lazy or just don’t have enough ingredient at the moment, you should give this easy chocolate cake a try!
Printable recipe:
More Easy Dessert Recipes:
Chocolate Pudding:
2 Ingredient Nutella Mousse:
Vegan Chocolate Cake:
Easy Nutella Brownies:
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Ingredients:
5 Large eggs or 6 medium eggs, separated
315g (11oz) Semi-sweet chocolate
For topping (optional):
Powdered sugar
Ice cream/whipped cream
Directions:
1. Preheat oven to 325F (160). Grease 7-inch (18cm) round cake pan with butter, line the bottom with parchment paper. Grease the parchment as well. Set aside.
2. Chop the chocolate, place in a heatproof bowl. Set the bowl over a pot with simmering water (double boiler) and melt completely. Also you can melt in 20 second pulses in the microwave. Remove the bowl from heat and let cool slightly.
3. In a separate bowl, beat the egg whites until soft peaks form.
4. Add the egg yolks, one at the time to the chocolate and stir until combined.
5. Fold 1/3 of the egg whites into the chocolate mixture, then, repeat two more times.
6. Pour the batter into prepared pan.
7. Bake for 30 minutes.
8. Let cool, dust with powdered sugar and serve.
Notes:
• For extra airy cake add 1 more egg white.
• If this cake is too bitter, you can add few tablespoons of white/brown sugar.
• Store the cake at room temperature up to 5 days.
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