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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EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING
This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.
If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.
I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!
I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.
Ingredients
For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream
To top
Chocolate shavings
* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.
For more content and recipes you can find me on Instagram @shivesh17 and check out my website bakewithshivesh.com
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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EPIC CHOCOLATE FUDGE FROSTING | RICH CHOCOLATE FROSTING RECIPE- simple guide to perfect frosting
If you’re a baker, I know you love #frosting as much as I do. But I also know we all have struggled with it at some point.
This #chocolatefudge frosting is a dream come true- it’s super glossy, tempting, easy to make and delicious. It’s also a more exciting topping than your regular buttercream or chocolate ganache. It’s also more stable than most butter creams and also richer and more delicious!
INGREDIENTS-
1/2 cup/ 113 gms softened butter
1/4 cup/ 30 gms cocoa powder
1 cup/ 125 gms icing sugar
1 tsp /4 gms vanilla extract
1/2 cup/ 90 gms melted chocolate
1/2 cup/ 120 gms warm cream
RECIPE NOTES-
1) I used regular salted butter from Mother Dairy
2) I used vanilla extract from SPRIG
3) I used Amul dark chocolate
4) The cream I used was Amul fresh cream. You can also use whipping cream
5) I used Hershey’s cocoa powder
6) use warm cream for this recipe- if you use cold cream- it might get your butter to form lumps
7) let your chocolate come to room temp before you add it into the frosting
8) to make the frosting firm, refrigerate it and then mix it a little before using it
For recipes, follow me on Instagram @shivesh17 and visit my website- bakewithshivesh.com
How to make buttercream frosting-
How to make cream cheese frosting-
How to make chocolate ganache -
Easy Chocolate Fudge Cake
Amazing fudgy chocolate cake made with both cocoa and MELTED CHOCOLATE!
Devil's Food Cake with Chocolate Fudge Frosting
Happy Valentine's Day to all you amazing people! I thought I'd share this beautiful cake on this special day to make it just a bit extra special. This cake is divine and rich and oh so delicious. And the lovely decoration just makes it fancier. And it is actually quite easy to do! So make sure you make this for that special one. Or really just make it yourself because you know you are special! ;)
Ingredients: (Makes a two layer 9-inch cake)
For the cake:
*250 g all purpose flour
*2 tsp baking powder
*1 tsp baking soda
*225 g butter, at room temperature
*400 g brown sugar (demerara sugar, powdered)
*1 tsp vanilla extract
*3 eggs, at room temperature
*100 g dark chocolate, melted
*125 ml buttermilk, at room temperature
*225 ml boiling water
For the chocolate fudge frosting:
*225 g butter, at room temperature
*1/4 cup cocoa powder
*1/2 cup icing sugar
*1/4 cup fresh cream
*1 tsp vanilla extract
*340 g dark chocolate, melted and cooled
For the decoration:
*a few red candies/cherries (optional)
*grated white chocolate, as required
*1 tbsp butter, at room temperature
*2 tbsp icing sugar
*1-2 tsp milk
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•Baking Chocolate (Dark, Milk and White):
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