How To make Devil's Food Cake 2
Cake: 1/4 c Unsweetened cocoa
1 c Plue 3 tb sugar
3 tb Water
1/2 c Milk
1/2 c Unsalted butter; room temp
ts Vanilla extract 2 Eggs; separated
1 c All purpose flour
1/2 ts Cream of tartar
1/2 ts Salt
1/2 ts Baking soda
Frosting: 2 oz Unsweetened chocolate;
-chopped 1 1/2 c Sugar
1/2 c Milk
4 tb Unsalted butter
1 tb Light corn syrup
1/3 ts Salt
1 ts Vanilla extract
TO MAKE THE CAKE: Preheat oven to 350~. Buter and lightly flour 2 8" round cake pans. Place the cocoa, 3 T of sugar and the water in a small pan and cook over low heat until smooth and blended. Remove from the heat and stir in the milk; set aside. Cream the butter, add the vanilla and 1/2 cup of sugar and beat until light. Beat in the yolks and gradually add the cocoa mixture. Mix well. Mix the flour, cream of tartar, salt and baking soda, add to the first mixture and blend until just smooth. Beat the egg whites until foamy. Slowly add the remaining sugar and beat until the whites are stiff but not dry. Fold the whites into the batter. Spread the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto wire racks. FROSTING: Stir together all the ingredients except the vanilla. Bring to a rolling boil and cook, stirring vigorously for 1 minute. Let cool completely. Add the vanilla and beat until thick. Frost the cake. SOURCE: Molly O'Neill in the NY Times Magazine 2/12/95 Adapted from "The Fanny Farmer Cookbook" by Marion Cunningham, Alfred A, Knopf, 1990 -----
How To make Devil's Food Cake 2's Videos
Devil's Food Cake Bakealong | Cupcake Jemma Classic
It's the WEEKEND! What's this? A Sunday upload? 'How unusual', you might be thinking. Well get used to it because there's going to be more of these! Every other Sunday, I'm going to be showing you a classic cake or bake that is perfect for the weekend and you can bake along with me as you watch the video. Hopefully you already have your ingredients ready (if not don't worry, just go get them and watch this video in your own time).
Ingredients for 3 layer x 7 cake or 2 layer 8 cake
(or 2 layer 7 cake the measurements are in brackets), filled and iced all over...
FROSTING:
100ml double cream (75ml)
175g butter (130g)
225g 55% chocolate (170g) I like Guittard chocolate
decent pinch salt (slightly smaller pinch!)
SPONGES
75g cocoa powder (50g)
150g light brown sugar (100g)
1tsp vanilla (1/2 tsp)
375ml boiling water (250g)
200g butter (135g)
225g caster sugar (150g)
3 eggs (2)
335g plain flour (225g)
1 tsp baking powder (scant 3/4 tsp)
1 tsp baking soda (scant 3/4 tsp)
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Easy chocolate cakes for two!
Devil's Food Cake Video Recipe | How to make Eva Longoria's Devil’s Food Cake
Devil's Food Cake | How to make Eva Longoria's Devil’s Food Cake
Watch a step-by-step how-to video of Alyena making Eva Longoria's amazing Devil's Food Chocolate Cake with Chocolate frosting.
The first thing you need to do is fill a pan or the bottom of a double boiler about 1/3 of the way full with water and bring it to a simmer.
Place another pan on top and melt 3 oz of unsweetened chocolate. Once melted, set aside to cool.
In a large bowl add 1 stick of room temperature unsalted butter ,
2 1/2 cups of lightly packed light brown sugar,
2 tsps of vanilla
3 large eggs
Beat on high speed for about 3 minutes or until batter is smooth and light in color
Pour cooled melted chocolate into cake batter
On low speed blend until combined
Next sift together 2 1/2 cups of cake flour, 2 tsps of baking soda, and 1/2 tsp of salt
In 3 parts, blend in flower mixture and butter milk to cake batter
Add one cup of boiling water and blend until batter is smooth
Okay now its time to butter and flower your cake pans
Pour 1/2 the cake batter into each cake pan and bake in a preheated oven for 30 to 35 minutes or until a tooth pic comes out clean. Let the cakes cool before frosting is applied
Okay speaking of frosting, we need to melt some more chocolate
Melt 4oz of unsweetened chocolate in a pan like we did earlier. Once melted set aside to cool
In a large bowl add 4 cups of sifted confectioners sugar, 1/2 cup of hot water and the melted chocolate
Beat on medium speed until blended
Add one stick of unsalted butter, one egg, and 1 tsp of vanilla
Get on your blender again and beat for 2 to 3 minutes until frosting is thick and fluffy. This frosting is so smooth and delicious! Can't wait!
Back to the cakes, Use a serrated knife and remove the dome of the cakes. Once that is done, you can start frosting and and decorating! We used some fresh organic raspberries and a little mint. Please let me know how your cake turns out. I hope you love it as much as we do! Thank you so much for watching. See you on the next video!
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#chocolatecake #devilsfoodcake #devilsfoodcakerecipe
A Chocolate Lover's Dream: Devil's Food Cake
My Devil’s Food Cake recipe is rich, fudgy, and dangerously chocolatey! It’s also simple to make and essentially foolproof!
Recipe:
Ingredients
1 cup unsalted butter (226g)
½ cup whole milk (118ml)
1 cup water (236ml)
¾ cup Dutch-process cocoa powder (75g)
2 cups all-purpose flour (250g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
¾ cup sour cream (190g)
2 large eggs, room temperature preferred
2 teaspoons vanilla extract
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Two 8 baking pans (Affiliate Link):
Mixing bowls (Affiliate Link):
Medium sized sauce pan (Affiliate Link):
Instructions
00:00 Introduction
00:20 Preheat oven to 350F (175C) and line the bottom of two 8” baking pans (see note for different size pans) with cut-out parchment paper lines and spray the sides with baking spray (or you may thoroughly grease and flour the pans). Set aside.
00:24 In a medium-sized saucepan, combine butter, milk, water, and cocoa powder.
00:53 Place on stovetop over medium-low heat and stir frequently until butter is melted. Increase heat to medium and bring to a boil, stirring constantly. Remove from heat and allow to cool for 15 minutes while you prepare the dry ingredients.
01:21 In a separate large bowl whisk together flour, sugar, baking soda, baking powder, and salt.
01:49 Whisk the chocolate mixture briefly once more to combine then pour into flour mixture. Stir until smooth.
02:22 Add sour cream and stir until combined.
02:35 Add eggs and vanilla and stir well until batter is smooth.
03:11 Evenly divide batter into prepared baking pans and bake on 350F (175C) for 30-35 minutes or a toothpick inserted in the center comes out clean or with fudgy crumbs (preferred, as sometimes a clean toothpick can indicate the cake is overdone).
04:37 Allow to cool in the baking pans for 15 minutes then run a knife along the edge to loosen it from the pan and carefully invert onto a cooling rack to cool completely (be careful, the pans will still be hot).
05:02 Cool completely before frosting.
Notes:
Coffee
Instead of using water and instant coffee you can instead just use 1 cup of your favorite coffee. The coffee enriches the chocolate flavor of the cake and I recommend it, but if you have neither coffee nor instant coffee the recipe can be made with just water (it’ll still be good!).
Baking pans
This recipe may be baked in two 9” pans for 28-30 minutes or it will make 24 cupcakes (bake for 17-18 minutes). I have not made this recipe in a 9x13” pan or a bundt pan but it should be fine in either, though the baking time will vary. Always use the toothpick test to check for doneness: a toothpick inserted in the center should come out clean or with moist, fudgy crumbs (preferable).
Making in advance
You may make the cake up to two days in advance of frosting and serving. Simply bake and cool then wrap tightly in plastic wrap. I store at room temperature. This cake may be prepared, cooled, and frozen for up to a month before thawing and frosting.
After frosting, the cake may be stored in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days.
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SUPER BEST CHOCOLATE CUPCAKES! Chef RV’s Devil’s Food Cupcakes
DEVILS FOOD CUPCAKES
2 cups all purpose flour
¾ cup cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
½ tsp. salt
480g water
2 cups brown sugar
2 pcs. whole eggs
125g oil
15g white vinegar
line 24 holes cupcake pan
Icing:
250g salted butter
100g powdered sugar
100g melted dark chocolate
100g whipping cream
30g cocoa powder
Devil's Food Cake Recipe || devil's food cake
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Ingredients:- (pan size 6)
All purpose flour 240gm
Cocoa powder 80gm
Salt 1/2 tsp
Baking soda 1tsp
Baking powder 1/2 tsp
Butter 150
Brown sugar 150gm
White Sugar 150gm
3 eggs Room temperature.
1tsp vanilla
Milk 200ml
Coffee 100gm
Bake in 180℃ for 25-30 minutes.
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Chocolate sour cream frosting.
Dark chocolate 400gm
Butter 50gm
Sour cream 500gm
Salt 1/2 tsp
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