How To make Deluxe Chocolate Cake Butter Cake
2 cups sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsifted cocoa powder
1/2 cup lukewarm water
1/2 cup buttermilk
room temperature
1/2 cup water
2 teaspoons vanilla
2 large eggs :
room temperature
4 ounces unsalted butter room temperature
1 cup granulated sugar
1 cup light brown sugar :
packed
AGNATE FILLING 8 ounces semisweet or bittersweet chocolate finely
chopped 1 cup heavy cream
FROSTING AND CHOCOLATE GLAZE 1 cup heavy cream :
whipped
10 ounces semisweet chocolate -- finely chopped
1 cup heavy cream
Adjust rack in lower third of oven and preheat oven to 350/F. Grease and flour two 8 inch round cake pans, and insert parchment paper or waxed paper to line the bottoms.
Sift the flour, baking soda, and salt onto a sheet of waxed paper and set aside. Place the cocoa in a 1quart mixing bowl. Add the 1/2 cup lukewarm water, and whisk to combine; set aside to cool. Pour the buttermilk, the 1/2 cup water, and the vanilla into a liquid cup measure. Crack the eggs into a small bowl, and whisk together to combine the yolks and whites.
Place the butter in the bowl of a heavyduty mixer, preferably fitted with a flat beater. Cream the butter on medium speed until the butter is smooth and lighter in color, about 30 to 45 seconds. Redu ce the speed to low and add the sugars in a steady stream. When all the sugar is added, stop the machine and scrape the mixture clinging to the side of the bowl into the center. The mixture will appe ar sandy. Increase the speed to medium again, and cream until the mixture is light in color, is fluffy in texture, and appears as one mass, about 6 to 7 minutes. With the mixer still on medium speed, pour in the eggs slowly at first. Continue to cream, scraping the sides of the bowl at least once, until the mixture appears fluffy and velvety. Stop the machine and spoon in the cooled cocoa mixtur e, resume at medium speed and mix just until incorporated.
Using a rubber spatula, stir in one fourth of the flour mixture. Then one third of the buttermilk mixture, stirring to blend together. Repeat this procedure, alternating dry and liquid. With each add ition, scrape the sides of the bowl, and continue mixing until smooth, never adding liquid if any flour is visible.
Pour the batter into the pans and spread it level. Bake for 25 minutes, or until the baked surface springs back slightly when touched lightly in the center and the sides contract from the pan.
Place the cake pans on a rack to cool for 5 to 10 minutes. With mitts, tilt and rotate pans, gently tapping them on the counter to see if the cake releases from the sides.
AGNATE FILLING Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny.
ASSEMBLING THE DESSERT Split each layer of cake in half horizontally and place one layer, cut side up, on a cardboard round. Spread with one third of the ganache filling. Center a second layer on top of the first, and spre ad it with one third of the ganache filling. Place another layer, cut side up, on top, and spread with remaining filling and turn the last layer upside down, and center it over the filling.
FROSTING AND CHOCOLATE GLAZE Frost the cake with the whipped cream. Place the cake on a wire rack, then set it on a sheet pan that will fit the dimensions of your freezer. Place in the freezer for 40 minutes only (this is just e nough time to chill the whipped cream frosting so its firm to the touch, not soft). While the cake is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny. Set aside to cool to body temperature.
Set the cake on its wire rack over a baking pan with sides (like a jelly roll pan) on top of a turntable (or lazy susan). Pour almost all of the chocolate glaze over the center of the cake. Using a l ong, flexible metal icing spatula, use just a few strokes to spread the glaze over the top of the cake so the glaze runs down over the sides. Rotate the turntable as you spread. Use the spatula to sc oop up excess glaze to touch it to any bare spots on the sides of the cake to cover them. Place the cake on a serving plate. Refrigerate until 30 to 60 minutes before serving. Using a serrated knife, dipped into hot water after each slice, cut dessert into wedges.
From Baker's Dozen Show # BD1A11
How To make Deluxe Chocolate Cake Butter Cake's Videos
Betty Crocker Super Moist Chocolate Cake Mix | Dark Chocolate Cake In 3 Steps / less than 3 minutes
Hello, In this video i will show you how to prepare and bake Betty Crocker Super Moist Chocolate Cake Mix in less than 3 minutes
Easy and ready to make super moist and fluffy chocolate sponge cake mix from Betty Crocker
With chocolate glaze on top
Ingredients needed :
1 package of super moist chocolate cake
3 Eggs
270 Ml of water
80 Ml of vegetable oil
Chocolate Glaze:
1/2 cup of cream
1/2 cup of dark chocolate
Eggless Super Most Chocolate Cake|NO OVEN|VEGAN Chocolate Cake Recipe
1 Minute Chocolate Mug Cake|No Oven Recipe|Eggless chocolate cake
Betty Crocker Fudge Brownie Mix | less than 3 minutes
Betty Crocker Chocolate Chip Cookie| Less than 2 minutes
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How To Make The Ultimate Chocolate Cake
Reserve the One Top:
Get the recipe:
THE ULTIMATE CHOCOLATE CAKE
Servings: 12
INGREDIENTS
CAKE
1½ cups flour
1 cup Dutch processed cocoa powder
1 teaspoon salt
1½ teaspoons baking soda
½ teaspoon baking powder
1½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter, softened
1½ cups sugar
3 eggs
½ cup mayonnaise
4 ounces dark chocolate, chopped
BUTTERCREAM
1½ cups butter, softened
1 tablespoon vanilla extract
½ cup Dutch processed cocoa powder
5 cups powdered sugar
Fresh fruit, to decorate
PREPARATION
1. Preheat oven to 325˚F (160˚C).
2. Grease and line three 8-inch cake tins with parchment paper.
3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
7. Add the mayonnaise and beat until the mixture is smooth and creamy.
8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
10. Distribute the batter evenly between the 3 prepared cake tins.
11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
14. While your cakes are cooling, prepare the buttercream.
15. In a large bowl, beat together the butter and vanilla.
16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
17. Decorate to your liking.
18. Enjoy!
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Dr. Oetker Nona Moist Cake Chocolate Mix with Ganache | ASMR Unbox & Bake
I got a box of Dr. Oetker Nona Moist Cake Chocolate Mix ( and also bought a block of cooking chocolate ( just for this. However, I would recommend you to use dark cooking chocolate ( instead if you don't have sweet tooth.
This is the link to the ganache that I made for this cake, First Time Make 2-Ingredient Ganache Using Milk & Cooking Chocolate for Chocolate Cake
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Tools to create this video:
1. Huawei Nova 2 Lite
2. 8 years old Acer Laptop
3. Lightworks
#moistchocolatecake #droetkernona #chocolatecake
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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= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
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Thanks for watching!
VANILLA & CHOCOLATE MARBLE CAKE Recipe | Soft and fluffy cake with Ganache Frosting | Baking Cherry
Fluffy Vanilla & Chocolate Marble Cake Recipe. This easy to make marble cake is soft and delicious, topped with a creamy chocolate ganache. It's easier to make than it looks since you need only one batter to make this beautiful two-color cake.
???? Get the written recipe here:
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Ingredients:
Cake:
3 Large Eggs at room temperature
1 cup (200g) Granulated Sugar
1/3 cup (75g) Unsalted Butter at room temperature (or any flavorless vegetable oil like canola, corn, sunflower)
3/4 cup (180ml) Milk at room temperature
1 tsp (5ml) Vanilla Extract
2 cups (250g) All-Purpose Flour
2 tsp (8g) Baking Powder
1/4 tsp (1g) Salt
3 Tbsp (22g) Unsweetened Cocoa Powder
Chocolate Ganache:
4oz (113g) Semi-Sweet Chocolate, chopped or chips
2 1/2 Tbsp (37ml) Milk at room temperature
#cake #dessert #yummy
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The ULTIMATE KETO Chocolate Cake - Brooklyn Blackout Cake! #ketodessert
3 layers of tender keto chocolate cake with a creamy chocolate pudding filling and a rich, sugar-free fudge frosting. Recipe here:
#ketobaking #sugarfreerecipe #ketolifestyle