Amazing Chocolate Cake
My Chocolate Cake is beyond moist, you could LITERALLY leave it out on the counter for several days and it would still be luscious. This is the BEST chocolate cake recipe and garanteed the please all the chocolate cake lovers out there!
The surprise favorite for me on this cake was the cacao nibs. For those of you who have not been exposed to these little delights, they're pure, unprocessed chocolate aka they're very crunchy and chocolatey (not sweet at all). They contrast with the buttercream nicely and prevent the cake from being cloying.
Full Recipe:
I've made this cake many times and filmed on two separate occasions. So you might notice that I bake a 6 inch cake but decorate an eight inch one. I often love to make a smaller cake make a batch of cupcakes with the extra batter. Just to be clear though the recipe makes 3 nice eight inch cake layers!
#chocolatecake
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ஈசியா கேக் செய்யனுமா, வீட்டிலுள்ள பொருளை வைத்து இப்படி செய்யுங்க | Eggless Wheat Chocolate Cake
ஈசியா கேக் செய்யனுமா, வீட்டிலுள்ள பொருளை வைத்து இப்படி செய்யுங்க | Eggless Wheat Chocolate Cake
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INGREDIENTS USED,
For cake tray Preparation
Oil- as Required
Wheat Flour/ Maida- 1 tsp
For cake batter Preparation
Jaggery Powder- 3/4 Cup
Milk- 1 Cup
Oil- 1/4 Cup
Wheat Flour- 1 1/2 Cup
Cocoa Powder- 1/4 Cup
Baking Powder- 1 tsp
Baking Soda- 1/4 tsp
Coffee Powder- 1 tsp
Salt to Taste
Vanilla Essence- 1/2 tsp
Vinegar- 1 tsp
Salt for Baking
Dry Fruits for decoration
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1927 Solid Chocolate Cake Recipe - Old Cookbook Show - Glen And Friends Cooking
1927 Solid Chocolate Cake Recipe - Old Cookbook Show - Glen And Friends Cooking
This recipe is from the 1927 printing of 'The Eagle Cookbook' printed as a supplement to the Brooklyn Daily Eagle newspaper. The 'solid' in the title most likely refers to the use of solid chocolate rather than the use of cocoa powder as the main flavouring.
Solid Chocolate Cake:
Cook one half cup bitter chocolate in one half cup milk til chocolate is melted and let cool. Cream one half cup shortening and add gradually one half cup sugar and beat. Add three eggs, reserving two whites for frosting, and beat well till very light. Add one and one half cups flour, sifted, and mixed with one teaspoon soda. Alternately with one half cup sour milk. Stir in just enough to mix well and pour into greased pans and bake in oven 375ºF. Put together with Emergency Frosting.
In our oven in 8 pans this took about 18-20 minutes to bake.
Emergency Frosting:
Into the top of a double boiler put one (I think this is a mistake in the printing, I used two) egg white(s). Seven eighths cup sugar, three tablespoons cold water. put over hot water and beat with egg beater till consistency to spread. Flavour with any desired flavouring, but equal parts of lemon, vanilla and almond, make an excellent flavouring.
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