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How To make Devils Food Cake (Microwave)
3/4 c All purpose flour
2/3 c Sugar
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Vanilla
1 oz Pre-melted chocolate
1/3 c Shortening
1/3 c Milk
2 Eggs
Makes one layer cake. Place all ingredients except eggs in mixing bowl. Blend at low speed, then beat at medium speed 1 minute. Add eggs and beat 1 minute. If cake is to be removed before icing, place a few dabs of shortening in bottom of 9 inch glass baking dish, then fit a circle of wax paper over the shortening. If cake is to be iced in the baking dish, simply pour batter in evenly. Microwave 1 layer at 50 percent power for 5 to 6 minutes, rotating 1/4 turn every 3 minutes. Increase power to High, microwave 2 to 5 minutes or until done. Let stand directly on counter top 5 to 10 minutes. *If solid chocolate is used, melt in glass measuring cup at 50 percent power for 2 to 4 minutes per square. To soften pre-melted chocolate in the packets, microwave in envelope 10 seconds on High. VARIATIONS: 1. Chocolate Mint Cakes: Substitute Peppermint flavoring for
vanilla. 2. Chocolate Peanut Cake: Add 2 tbsp. (1/4 cup) peanut butter and
one more tbsp. milk before mixing. 3. Chocolate Cherry Cake: Add 2 tbsp. (1/4 cup) maraschino cherry
juice for milk and 1/4 cup of maraschino cherries before mixing.
How To make Devils Food Cake (Microwave)'s Videos
Devils Food Cake From Scratch ???? Victorian Style Baking ???? Cakes with Lorelie
In this baking video you will see how to make a devils food cake from scratch. This recipe is from an old Victorian cake collection that I love to experiment with. I added more butter to the original and it's super moist and delicious. In the video I am using Italian meringue buttercream and a simple syrup to give the cake an extra bit of moisture and flavor. Not that it needs it, but lately I have been incorporating simple syrup to my cakes for added goodness. Links are below to the recipes used in creating this combination. Recipe pages at Wedding Cakes For You website
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RECIPE - Ingredients needed:
1 cup unsalted butter
2 cups of granulated sugar
5 eggs at room temperature
1 cup sour cream
2 1/2 cups sifted and then measured flour
1 teaspoon baking soda
1 teaspoon baking powder
3 ounces bittersweet or semisweet chocolate melted
Mix the butter and the sugar together in a mixing bowl
add the sugar, mix on medium to high speed until light (about 2 minutes)
Separate the eggs and add the yolks to the butter and sugar mixture and mix on medium just until blended.
Melt the chocolate and add to the butter and vanilla. Blend together.
Blend the dry ingredients together and add that alternately with the sour cream to the butter, sugar mixture.
Beat the egg whites in a clean bowl until stiff peaks form and fold that into the batter.
Bake in a 325 - 350 oven until a toothpick inserted into the center comes out clean.
Brush a simple syrup onto the layers
Fill and frost with vanilla Italian meringue buttercream
Devils Food Cake From Scratch ???? Victorian Style Baking ???? Cakes with Lorelie
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
MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
Source: YouTube Audio Library
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Dreamy, fudgey, decadent chocolate cake inspired by Matilda!
Easy Devil's Food Cake
This is an easy recipe, even though it takes a little time. The result is a really delicious cake, moist and flavoursome with the silky rich ganache and some raspberry flavour too.
Chapters/Time Codes:
0:00 Easy Devil's Food Cake
00:49 Oven temperature
01:14 Ingredients
01:44 Melt chocolate with cream
04:21 Mix the cake batter
07:39 Divide batter into two cake tins
08:22 Baking time
08:33 Mixing the ganache
10:00 Assembling the cake
13:20 Cutting the cake and tasting
Recipe:
All the recipes on my blog:
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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 -
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