The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
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If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
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Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
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How to Make Devil's Food Cake
Learn how to make devil's food cake. A chocolate lovers true love! Soft and moist chocolate cake covered with rich sour cream chocolate frosting. The tad tanginess of the frosting compliments the richness of the cake. Enjoy the amazing chocolate flavour that will surely leave you satisfied!
I've written a post with TIPS & EXPLANATIONS on how to get flat top cakes and how to work with this sour cream frosting. Read about them in the post, link below.
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Easy Devil's Food Cake recipe with whipped ganache.
A mouthwatering chocolate cake covered in rich whipped ganache and drip, it's impossible not to have a second slice ????????
Makes two 8 inch / 20cm cakes OR three 6 inch /15cm cakes
INGREDIENTS
1 Cup Cocoa powder
1 Cup boiling water
2 Cups white sugar
226g unsalted butter
3 eggs
1 Cup full cream milk / whole milk
15ml white spirit vinegar
50ml canola or sunflower oil
15ml vanilla essence
2 Cups plain flour
1 & 1/2 teaspoon bicarbonate of soda
1 teaspoon salt
WHIPPED GANACHE
240g semi-sweet dark chocolate bars or 70%, chopped.
250ml fresh cream / heavy whipping cream.
GANACHE DRIP
200g semi-sweet dark chocolate or 70 %, chopped.
125ml fresh cream / whipping cream.
About 2 to 3 tablespoons of smooth apricot jam, depending on cake layers.
METHOD
Preheat oven to 180°C - 160°C fan forced / 350°F 20 minutes before baking and also grease & lightly flour
your baking pans.
1. Pour the boiling water over the cocoa powder and mix until well blended. Allow to cool to room temperature.
2. Add vinegar, oil & vanilla essence to the milk and stir thoroughly.
3. Cream butter and sugar until light and fluffy.
4. Add eggs to creamed mixture one at a time until blended.
5. Thoroughly combine flour, bicarb & salt then sift in half to the creamed mixture. Mix until flour just mixes in.
6. Pour the now cooled cocoa mixture & mix
for about 10 seconds. Now add the now buttermilk like mixture & mix for another 10 seconds.
7. Add the remaining flour and mix for about
30 seconds before pouring the batter evenly
in the prepared pans.
8. Bake for 30 to 35 minutes or until a tester
comes out clean. Allow to cool in pans for
10 minutes then turn out onto a wire rack
to cool completely.
10. Gently wrap the sponges with cling film
and refrigerate for a couple of hours.
This helps keep them moist & easier
to cover with the frosting.
???? For the whipped ganache in a saucepan heat the cream until hot but not boiling, remove from the stove & then add the chopped chocolate.
Gently whisk until it is smooth & leave to cool
and thicken to room temperature before transferring to a bowl & covering with cling film. Refrigerate for 2 hours.
???? With a hand mixer or stand mixer with whisk attached, whip the ganache until fluffy
and light, it takes less than 30 seconds.
????Unwrap cake sponges & put first layer on cake stand or large plate, spread about one
tablespoon of jam over the layer. Now carefully spread a third of the whipped ganache. Repeat all steps until all the layers are covered.
Thoroughly frost the sides with remaining ganache and refrigerate until it sets.
???? For the drip heat cream in a bowl until just hot but not boiling & add chopped chocolate.
Stir gently until blended and leave to cool to room temperature, cover with cling wrap.
Gently & slowly pour over the now cold & set cake until it drips over the sides.
Refrigerate the cake for at least 4 hours, preferably overnight before cutting.
#Chocolate #cake #ganache #delicious #dessert #DevilsFoodCake
Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
RECIPE:
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Never fail at making CHOCOLATE GANACHE again! Literally everything you need to know
RECIPE:
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NOTE: In the video I mention the quantities I used to make a whipped dark chocolate ganache. The cream should be 450g not 375g. Sorry about that!
Indulgence takes many forms, but few can rival the sheer delight of chocolate ganache! A velvety, luxurious concoction born from the marriage of chocolate and cream, ganache has become a beloved staple by bakers around the world. It’s simple to make, but easy to mess up! But not to worry, because in this video I’m going to share literally everything you need to know about ganache (including dark, milk, white, whipped and pipeable ganache) so you never fail at making one again!
RATIOS:
DARK CHOCOLATE GANACHE - 1:1 ratio of chocolate to cream.
MILK CHOCOLATE GANACHE - 1.5:1 ratio of chocolate to cream.
WHITE CHOCOLATE - 2.5:1 ratio of chocolate to cream.
PIPEABLE DARK CHOCOLATE GANACHE - 2:1 ratio of chocolate to cream
WHIPPED DARK CHOCOLATE GANACHE - 1:3 ratio of chocolate to cream
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Devil's Food Bundt Cake - Everyday Food with Sarah Carey
For today's recipe, you'll make a batter from flour, salt, baking powder, baking soda, cocoa powder, eggs, vanilla, and boiling water. Stir in mini chocolate chips and pour everything into a Bundt pan before placing in a 325 degree oven. After 20 minutes, drizzle with a heavy cream and melted chocolate chip glaze. The end result is delicious, gorgeous, and exactly what Dad will want this weekend!
Sarah's Tip of the Day: This one goes out to my dad, Marty Carey, an artist by trade but a chocolate lover at heart! It's a cake that's incredibly rich but still wonderfully moist -- and it's one of the best ways to show your dad how much he means to you this Father's Day.
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Prep Time: 20 Minutes
Total Time: 1 Hour 40 Minutes, Plus Cooling
Serves 4
Ingredients:
For Cake
Vegetable oil cooking spray
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
1 cup unsweetened cocoa powder, plus more for pans
1 cup boiling water
1 cup sour cream
3 cups all-purpose flour (spooned and leveled)
1/4 teaspoon fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups mini chocolate chips
For Glaze
1 cup heavy cream
8 ounces chopped semi sweet chocolate
Pinch of salt
Directions:
Preheat oven to 325 degrees. Spray a 12 cup bundt pan with cooking spray. In a medium bowl, whisk boiling water into cocoa powder until smooth; whisk in sour cream. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated. Then beat in vanilla. Add flour mixture in three additions, alternating with 2 additions of cocoa mixture and beat until combined. Stir in chocolate chips.
Scrape batter into prepared pan and bake until tops springs back when lightly touches, 1 hour to 1 hour 30 minutes. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 15 minutes, then turn our onto rack and let cool completely.
Bring cream to a boil in a medium pot. Add chocolate and let stand 5 minutes. Add salt and stir until smooth. Let stand 10 minutes, then pour over cake allowing the glaze to drip down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.
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Nutritional Info: per serv (makes 16): 550 cal; 32 g fat; 7 g protein; 65 g carb; 4 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Devil's Food Bundt Cake - Everyday Food with Sarah Carey