How To make Deep Dark Chocolate Cake
2 c Sugar
1 3/4 c All-purpose flour
3/4 c Hershey's Cocoa; OR...
-Hershey's European Style -Cocoa 1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla extract
1 c Boiling water
1-BOWL BUTTERCREAM FROSTING
6 tb Butter or margarine
-- softened 2 2/3 c Powdered sugar
1/2 c Hershey's Cocoa; OR...
-Hershey's European Style -Cocoa 1/3 c Milk
1 ts Vanilla extract
Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.
One-Bowl Buttercream Frosting:
In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting. High Altitude Directions
Decrease sugar to 1-3/4 cups Increase flour to 1-3/4 cups plus 2 tablespoons Decrease baking powder to 1-1/4 teaspoons Decrease baking soda to 1-1/4 teaspoons Increase milk to 1 cup plus 2 tablespoons Bake at 375 degrees Fahrenheit, 30 to 35 minutes for both pan sizes
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
How To make Deep Dark Chocolate Cake's Videos
Deep Dark Chocolate Cake
I posted this one as my Blooper video....everything that can go wrong in a baking project! Just shows that we all have bad days! Still a good cake, well worth trying.
Decorating a Deep dark Chocolate Cake using Chocolate Compound
Decorating a Deep dark Chocolate Cake using Chocolate Compound
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Deep, Dark Chocolate Cake Recipe
Universal Interiors 6 1 20
Super Moist Brigadeiro Dark Chocolate Cake
Hello darlings! I hope you all have an amazing day. Today, we are going to make a Brigadeiro Cake dark chocolate version.
Here's what you'll need:
For the cake:
1&¾ cup all purpose flour (220g)
1 cup unsweetened cocoa powder (80-90g) I used dark chocolate powder
1½ tsp baking powder (5g)
1½ tsp baking soda (5g) (sorry for the typo in the video) Thanks darling Trina for noticing!!
1 tsp salt (5g)
1 and a half cup sugar (300g)
2 large eggs
1 cup fresh or evap milk (250ml)
1/2 cup oil (120ml)
1 tsp vanilla (5ml)
1 cup hot water (250ml)
Brigadeiro Frosting:
4 tablespoons butter (50g) You can salted or unsalted
1 can sweetened condensed milk (395g)
1/4 cup unsweetened dark cocoa powder (20-30g)
1/2 cup chocolate chips ( you can use chocolate your prefer)
Topping:
Brigadeiro truffles or you can use chocolate bars or maltesers.
If you want to know how to make these yummy brigadeiro truffles for topping, please let me know so I can share my recipe in the next video. :)
ARABIC:
إليك ما ستحتاجه:
للكيك:
1 & كوب دقيق لجميع الأغراض (220 جرام)
1 كوب من مسحوق الكاكاو غير المحلى (80-90 جم) استخدمت مسحوق الشوكولاتة الداكنة
1½ ملعقة صغيرة بيكنج بودر (5 جم)
1½ ملعقة صغيرة بيكنج بودر (5 جم)
1 ملعقة صغيرة ملح (5 جم)
1 كوب ونصف سكر (300 جرام)
2 بيض كبير
1 كوب حليب طازج أو مبخر (250 مل)
1/2 كوب زيت (120 مل)
1 ملعقة صغيرة فانيليا (5 مل)
1 كوب ماء ساخن (250 مل)
بريجاديرو فروستينج:
4 ملاعق كبيرة زبدة (50 جم) يمكنك مملحة أو غير مملحة
علبة حليب مكثف محلى (395 جم)
1/4 كوب من مسحوق الكاكاو الداكن غير المحلى (20-30 جم)
1/2 كوب رقائق شوكولاتة (يمكنك استخدام الشوكولاتة التي تفضلها)
تتصدر:
كمأ Brigadeiro أو يمكنك استخدام ألواح الشوكولاتة أو maltesers.
إذا كنت تريد معرفة كيفية صنع كمأ البريجاديرو اللذيذ لتتصدر ، فيرجى إبلاغي بذلك حتى أتمكن من مشاركة وصفتي في الفيديو التالي. :)
PORTUGUESE:
Aqui está o que você precisa:
Para o bolo:
1 e ¾ xícara de farinha multiuso (220g)
1 xícara de cacau em pó sem açúcar (80-90g) Usei chocolate amargo em pó
1½ colher de chá de fermento em pó (5g)
1½ colher de chá de fermento em pó (5g)
1 colher de chá de sal (5g)
1 xícara e meia de açúcar (300g)
2 ovos grandes
1 xícara de leite fresco ou evaporado (250ml)
1/2 xícara de óleo (120ml)
1 colher de chá de baunilha (5ml)
1 xícara de água quente (250ml)
Brigadeiro Frosting:
4 colheres de sopa de manteiga (50g) Você pode com sal ou sem sal
1 lata de leite condensado (395g)
1/4 xícara de cacau em pó escuro sem açúcar (20-30g)
1/2 xícara de gotas de chocolate (você pode usar chocolate de sua preferência)
Cobertura:
Trufas Brigadeiro ou você pode usar barras de chocolate ou maltesers.
Se você quiser saber como fazer essas deliciosas trufas de brigadeiro para cobertura, por favor me avise para que eu possa compartilhar minha receita no próximo vídeo. :)
RUSSIAN:
Вот что вам понадобится:
Для торта:
1 и ¾ стакана универсальной муки (220 г)
1 стакан несладкого какао-порошка (80-90 г) Я использовала порошок темного шоколада
1½ чайной ложки разрыхлителя (5 г)
1½ чайной ложки разрыхлителя (5 г)
1 чайная ложка соли (5 г)
1 с половиной стакана сахара (300 г)
2 больших яйца
1 стакан свежего или выпаренного молока (250 мл)
1/2 стакана масла (120 мл)
1 чайная ложка ванили (5 мл)
1 стакан горячей воды (250 мл)
Бригадейро Глазурь:
4 столовые ложки сливочного масла (50 г) можно соленого или несоленого
1 банка сгущенного молока с сахаром (395 г)
1/4 стакана несладкого темного какао-порошка (20-30 г)
1/2 стакана шоколадной крошки (вы можете использовать шоколад по своему вкусу)
Топпинг:
Трюфели Brigadeiro или вы можете использовать шоколадные батончики или мальтезеры.
Если вы хотите узнать, как приготовить эти вкусные трюфели brigadeiro для заправки, дайте мне знать, и я могу поделиться своим рецептом в следующем видео. :)
Why is it important to weigh your ingredients?
▪A scale delivers a level of accuracy that using a measuring cup cannot bring when weighing liquids. Using a scale is the only way to avoid discrepancies in your cooking. If you're serious about baking and want to achieve an excellent product, please use a scale.
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Moist Chocolate Cake Recipe! - How to Make the Best Rich, Dark Chocolate Cake
A less guilty chocolate cake?! Yes, it IS possible! My original chocolate bundt cake recipe called for 40% more added sugar, but if you have extra ripe bananas laying around, this is the perfect opportunity to use them! I've also swaped out 50% of the flour for whole grain spelt flour which is full of heart healthy fiber, potassium and magnesium to help lower blood pressure, and iron for iron-deficient anemia. And let's not forget about the chocolate. The darker the better for you, and I recommend going for at least 68% cacao when you're at the supermarket. This delicious fruity bean is chock full of antioxidants like polyphenols, flavanoids, and catechins which reduce oxidative stress and reduce the risk of heart disease and boost brain function! And if you're also looking for an eggless chocolate cake, this one's also got ya covered! Happy baking ????
Makes 1- large bundt cake (or 2 round cakes, cupcakes, or whatever you like!).
3/4 cup (100 g) unsweetened cocoa powder
1-1/3 cups (300 ml) hot coffee
1 cup (130 g) spelt flour
1 cup (130 g) all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 medium sized bananas (extra ripe with a few bruised spots are perfectly okay!)
3/4 cup (150 g) granulated white sugar
3/4 cup neutral flavored oil (i.e. vegetable, canola, light olive oil, etc...)
Preheat oven to 325 F (160 C). Lightly grease a 9 or 10 cup bundt pan, making sure to get into all the crevices and corners to ensure the cake doesn't stick!
In a large bowl, combine cocoa with hot coffee and whisk until smooth. Set aside to cool.
In another large bowl, combine all the dry ingredients (spelt and all purpose flours, baking soda, baking powder, and salt). Set aside.
In a third large bowl, mash bananas and sugar until most of the banana is mashed. A few medium to larger sized chunks are fine.
Mix all the ingredients (don't forget the oil!) into the dry until just combined. Pour into prepared baking pan and bake for ~35-40 min. or until a skewer or knife inserted comes out clean. Allow to cool for 10 min. before removing inverting onto a wired rack to finish cooling. In the meantime, prepare the ganache.
Heat heavy cream in microwave for about 1-2 min. or until boiling. Pour over chocolate and let it sit for 1 min to begin melting. Stir until thoroughly combined. You can pour it over immediately while it's still lukewarm or at room temperature. Allow ganache to set until firm before serving. Enjoy!
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Super moist chocolate Cake with perfect chocolate ganache
Moist Chocolate Cake with perfect chocolate ganache
#supermoistcake
#chocolateCake
#MoistChocolate
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moist chocolate cake
ingredients;
1 3/4cup all purpose flour
2 cups white sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1cup Milk
1/2 cup oil
2 large eggs
1tsp vanilla
1 stick nescafe ( 2g coffee)
1cup hot water (very hot)
super moist Chocolate cake
#verymoist
#chocolatecupcakes
#cakes
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#easytomakechocolatecake
#chocolate