How To make Devil's Food Cake with Fudge Frosting
Cake: 1 3/4 c Sifted cake flour
1/2 c Cocoa powder (not a mix)
1 ts Baking soda
1/2 ts Salt
1/2 c Unsalted butter
1 1/4 c Sugar
1 1/2 ts Vanilla
2 lg Eggs
1 c Water; boiling
Frosting: 1/4 c Unsalted butter
2 c Confectioners' sugar
2 oz Unsweetened chocolate;
-melted 1 1/2 ts Vanilla
2 tb Half-and-half or milk
Or evaporated milk PREHEAT THE OVEN TO 350~. Grease 2, 8" layer cake pans well, then dust them generously with cocoa. (This gives the cake layers a rich brown finish). Sift the flour, cocoa, baking soda and salt onto a piece of waxed paper and set it aside. Cream the butter until it is fluffy, add the sugar and vanilla, and continue beating until the batter is silvery and light. Beat the eggs in one by one, then add the sifted dry ingredients, alternately with the boiling water, beginning and ending with the dry ingredients and beating well after each addition. Divide the batter equally between the two pans, smoothing the tops. Bake the layers uncovered for 30-35 minutes, or until the layers feel spongy to the touch and begin to pull away from the sides of the pans. Cool the layers upright in their pans on wire racks for 10 minutes, then carefully loosen them around the edges with a spatula and turn them onto wire racks. Cool them completely. FROSTING: Cream the butter until it is light, then add the confectioners' sugar gradually, beating all the while. Beat in the melted chocolate and vanilla, then add just enough cream to make the frosting a good consistency for spreading. Sandwich the two cake layers together with frosting, then frost the top and sides of the cake. Swirl the frosting into peaks and valleys. -----
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Ingredients
Dry ingredients
Maida/all purpose flour 1 n 1/2 cup
Cocoa powder 1/2cup
Baking powder 1/2tsp
Baking soda 1tsp
Salt 1/4tsp
Sugar 3/4cup (295 gms)
Wet ingredients
Butter 1/2cup
Milk 1/2cup
Hot black coffee 1/2cup
Vanilla essence 1tsp
Eggs 2
Chocolate ganache
Semi sweet Chocolate 150gms
Milk Chocolate 150gms
Salt just a pinch
Vanilla essence 1/2 tsp
Heavy whipping cream 1 and 1/2 cup
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Chocolate Fudge Cake with EASY Fudge Chocolate Frosting
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EQUIPMENT/INGREDIENTS (Affiliate)
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INGREDIENTS: 7 Inch Cake
CAKE:
200g Unsalted Butter
200g Dark Chocolate
100g Brown Sugar
100g White Sugar
100ml Hot Water
1 Teaspoon Instant Coffee - Optional
2 Large Eggs
1 Teaspoon Vanilla
250g All Purpose/Plain Flour
2 Teaspoons Baking Powder
FUDGE FROSTING:
200g Dark Chocolate (OR Milk Chocolate)
100mL Cream - any cream
50g Confectioner's Sugar
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DEVIL'S CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING | DOUBLE LAYER STEP BY STEP CHOCOLATE CAKE.
HEY GUYS!
Welcome back to my channel. Hope you are doing fine.
Check out this recipe video of DOUBLE LAYER CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING, STEP BY STEP CHOCOLATE CAKE RECIPE. Do share your feedback in the comments section below.
INGREDIENTS REQUIRED:-
(For Buttermilk)
1 tsp vinegar or 1 tsp lemon juice
1/2 cup milk (at room temperature)
Mix both the ingredients and keep aside for 10-15 mins and your buttermilk will be ready.
(For Dry Ingredients)
1&1/2 cup all-purpose flour (maida)
3/4 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
Stif in all the dry ingredients using a strainer. Don't overmix here.
(For Wet Ingredients)
1&1/2 cup caster sugar (take normal sugar and blend it into a blender for 1 min)
1/2 cup vegetable oil
2 eggs (room temperature) add one at a time & mix well. For the eggless option add 1/2 cup curd insisted of eggs.
1 tsp vanilla essence
Now mix the wet ingredients into the dry ingredients. Here we are adding the ingredients in batches. Add 1/3 of the dry ingredient into all the wet ingredient, mix & then add 1/2 of the buttermilk & mix then again add 2 batches of 1/3 of the dry ingredient & mix then again add the rest 1/2 of the buttermilk, and 3 & last batch of the dry ingredients and mix well.
Now divide the cake mixture into 2 batches and bake two different cakes. In an oven at 180 degrees celsius for 30-35 mins only.
Don't open the oven frequently doing this will result in dense cake, not a fluffy one.
Once 30 mins are reached insert wooden skewers & check, if it comes out clean, the cake is ready!
Let the cake cool down completely.
(For Chocolate Fudge Frosting)
100 grams soften butter
1/2 cup icing sugar (superfine sugar)
1/4 cup cocoa powder
1/4 cup melted chocolate
1/2 cup fresh cream
For making frosting, mix the butter till it becomes soft & fluffy, here I am using an electric mixer, you can use a balloon whisk too. Combine all the ingredients till you get a nice, smooth chocolate fudge frosting. Keep the frosting in the fridge for 10 mins.
Now for assembling the cake, place one of the cakes on a plate, add lots of frosting & spread evenly. Now place the second cake on the top & add lots of frosting and spread, also cover the side area with frosting. When it's done keep the cake in the fridge for 30 mins.
Topped the cake with lots of crushed Kit Kat or chocolate of your choice!
Enjoy!
NOTE: ALL THE INGREDIENTS ARE MENTIONED IN THE CAPTION, YOU CAN INCREASE OR DECREASE THE AMOUNT ACCORDING TO YOUR TASTE AND QUANTITY.
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Chocolate Fudge Frosting TWO Ways! To popular delicious very easy recipes! Chocolate Cake Frosting
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INGREDIENTS:
RECIPE No. 1 - Makes 3 Cups
260g Dark Chocolate
130g Unsalted Butter
100g Powdered Sugar
2 Teaspoons Vanilla
1/2 Teaspoon Instant Coffee Granules (Optional)
Pinch Salt
200ml Whipping/Heavy Cream
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RECIPE No. 2 - makes 1 and 1/2 Cups
250g Dark Chocolate (OR Milk Chocolate)
200g Cream - any cream
50g Confectioner's Sugar
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Devils Food Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Devil's Food Cake. With its almost black color, it is probably the most 'chocolately' of the chocolate cakes. To go with that rich chocolate flavor is a cake with a wonderfully soft crumb that is dense and moist. For a double dose of chocolate we fill and frost this cake with a fudgy chocolate frosting.
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Easy Chocolate Fudge Cake Recipe - Betty Crocker™
Find out how to make a chocolate fudge cake using this very quick and simple recipe from Betty Crocker™. For more recipes, visit