How to make Moist Chocolate Cake Recipe| Ultimate& Easy Chocolate Cake Recipe| Chocolate sponge cake
#moistchocolatecake #chocolatecake #foodiesstation
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This recipe is an easy chocolate cake recipe which is very moist .This is a quick recipe even beginners can do easily.
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Ingredients:
NOTE: 1 CUP = 240 ML
Cake pan size = 6 inch* 3 inch.
All purpose flour - 1cup (120 grams)
Cocoa powder - ½cup (60 grams)
Sugar - 1cup (200 grams)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - 1/4tsp
Egg - 1
Oil or melted butter - ¼cup (60 ml)
Buttermilk - ½cup (120ml)
Vanilla essence - 1tsp
Warm water - ½cup (120ml)
Method:-
1. Preheat oven to 350 degrees F or 180 C. Butter cake rounds.
2.Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until combined.
3.Add eggs, buttermilk, warm water, oil, and vanilla. Mix everything until combined.
4.Fill pan with cake batter.
5. Bake for 30-35 minutes at 350 F or 180 C , until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6. Cool for 15 minutes and then turn out the cakes and allow to cool completely.
Cheers!
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Moist And Fluffy Banana Cake | Easy Recipe
How to make a moist and fluffy Banana Cake.
Here's what you'll need:
3 pieces overripe bananas (290g)
2 eggs
3/4 cup sugar (150g)
3/4 cup oil (180ml)
1/3 cup milk (80ml)
3 tbsp plain yogurt (45g)
1 tsp vanilla extract (5ml)
1/2 tsp salt (3g)
1 and 1/2 cup all purpose flour (190g)
1 tsp baking powder (5g)
1 tsp baking soda (5g)
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NIGERIAN CAKE RECIPE | NO OVEN | NO MIXER | PERFECT BIRTHDAY CAKE STEP BY STEP FOR BEGINNERS
NIGERIAN CAKE RECIPE | NO OVEN | NO MIXER | HOW TO BAKE BIRTHDAY CAKE STEP BY STEP FOR BEGINNERS | START TO FINISH. How to make Nigerian cake without Oven a Perfect Nigerian Vanilla Sponge Cake Recipe
Learn how to make Nigerian Birthday cake recipe WITHOUT OVEN a Vanilla cake recipe, a Sponge Cake recipe NO Oven, No Oil, NO machine or MIXER used. Cake recipe made by hand, NO OVEN SPONGE CAKE RECIPE. Nigerian birthday cake recipe WITH MILK PERFECTLY MOIST AND SPONGY. SOO DELICIOUS LOCKDOWN BAKING WITH QUEENVARIETIESCHANNEL.
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Fluffy, Moist Yellow Cake Recipe ~ From Scratch!
Get recipe:
Buh-bye dry, crumbly eggy tasting yellow cake! Heeeeelllloooo buttery, fluffy, moist, made from scratch yellow cake!! This recipe is a family favorite and I'm so excited to share it with you guys!! This yellow cake is as old fashioned as it gets and uses nothing but simple ingredients to produce one fantastic moist and velvety soft cake.
Be CAREFUL NOT TO OVERBAKE. Pair this cake up with homemade chocolate buttercream frosting, sprinkles and candles!!! I don't care it's not anyone's birthday. PUT SOME CANDLES ON THIS CAKE ANNIE MAE!! It makes you happy! (Recipe for frosting coming this week!)
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EASY & SOFT BUTTER CAKE RECIPE EVER | Secret to Perfect Butter Cake Revealed!
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EASY & SOFT BUTTER CAKE RECIPE | THE BEST BUTTER CAKE RECIPE EVER #BUTTERCAKERECIPE #BAKEWITHDEEPALI
Ingredients:
1 & 3/4 Cup Cake Flour ( 230 grams)(sorry I said All purpose flour in the video)
1/2 teaspoon baking powder
1 cup butter (250 grams)
castor sugar (200 grams )
5 eggs
1 teaspoon vanilla extract
1/4 cup milk (59ml)
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Hello lovelies,
Today's video is: EASY & SOFT BUTTER CAKE RECIPE | THE BEST BUTTER CAKE RECIPE EVER
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Topic: EASY & SOFT BUTTER CAKE RECIPE | THE BEST BUTTER CAKE RECIPE EVER
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Deepali Ohri.
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Former Royal Chef Shares The Queen’s Chocolate Birthday Cake Recipe
The Queen has two birthdays a year and celebrates each, with her Grandmothers (Queen Mary) chocolate cake recipe. It’s a family recipe that has been passed down from Queen’s chef to King’s chef to Queen’s chef and is laden with chocolate. The Queen’s favorite. Her Grandmother’s favorite and will be your favorite too!
Here is the authentic recipe that we made twice a year during the eleven years I was rattling pans in the royal kitchens at Buckingham Palace. Layers of delicious chocolate genoise sponge sandwiched together with dark chocolate ganache and enrobed in poured chocolate. The perfect birthday cake!
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Chocolate Birthday Cake
12 egg yolks
4 whole eggs
8 ounces sugar
4 ounces flour
2 ounces cocoa powder
4 ounces butter
For the filling;
1 lb 60% dark chocolate
16 fluid ounces heavy cream
For the coating;
1 lb 60% dark chocolate
16 fluid ounces heavy cream
Whip the egg yolks, eggs and sugar in a mixing bowl. Place the bowl over hot water and whisk until the mix is hot. Remove from the pan of water and whisk on a mixer until the mixture thickens and leaves a ribbon on top of the mix when the whisk is lifted out of the mix.
Melt the butter and sieve the flour and cocoa together. Pour the butter into the eggs and then add the cocoa/flour mix. Cut and fold into the egg mix until combined and no lumps. Pour into a 9-inch cake tin lined with parchment paper, sides and bottom greased and floured and bake at 350 degrees for about 30 minutes or until a toothpick inserted into the sponge comes out clean.
Place the cake onto a cooling wire and leave to cool for 5-10 minutes then invert the cake onto another cooling wire, remove the tin and the parchment. Allow the cake to cool completely.
While the cake is cooling melt the chocolate filling and bring the cream to a boil. Pour the cream onto the melted chocolate and whisk until smooth. Refrigerate until almost set.
Slice the cake into three layers and sandwich with the chocolate filling. Place the cake onto a cooling wire. Repeat the process with the chocolate and cream for the coating. Spoon over the top of the cake and down the sides until all is covered. Allow to set.
Refrigerate the left over chocolate ganache and use to decorate the cake.