HERSHEY'S PERFECTLY CHOCOLATE CAKE - How to make a moist CHOCOLATE CAKE Recipe
Official HERSHEY'S PERFECTLY CHOCOLATE CHOCOLATE CAKE & FROSTING Recipe...right off the back of the HERSHEY'S COCOA can. Deronda demonstrates now fast and easy this cake is to make in your very own kitchen!! A decadently rich moist cake that will satisfy any CHOCOLATE CAKE lover!!! Click on SHOW MORE below for recipe...
HERSHEY'S PERFECTLY CHOCOLATE CAKE CHOCOLATE CAKE
Grease & flour 2 9-inch round cake pans. Set aside.
Preheat oven to 350 degrees F.
2 cups of sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa powder
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1. In a large mixing bowl add all dry ingredients. Mix well with a whisk.
2. Add milk, eggs, oil and vanilla to dry ingredients. With an electric mixer, on medium, beat for 2 minutes. Whisk in boiling water until smooth (batter will be thin).
3. Add cake batter equally into prepared round baking pans.
4. Bake for 30-35 minutes of until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
PERFECTLY CHOCOLATE CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1. Melt butter over low heat. Whisk in cocoa until smooth.
2. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Beat in vanilla. Add more milk if needed. Frost cake!!
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Ina creates a mouthwatering chocolate cake using black coffee as her secret ingredient!
Watch more #BarefootContessa on #StreamOnMax!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Beatty's Chocolate Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield: 8 servings
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Directions
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Chocolate Cake Old Fashioned Recipe || Simple Chocolate Cake
A Simple, Easy and Delicious Chocolate Cake with Easy Chocolate Frosting just using cocoa!
Ingredients
All Purpose Flour 2 cups
Sugar 1 3/4 cup
Cocoa 1/3 cup
Baking soda 2 tsp
Salt 1/2 tsp
Coffee 1 1/2 cup
Oil 1/3 cup
Vanilla 1 tsp
3 eggs
Chocolate ganache
Flour 1/3 cup
sugar 1/3 cup
Cocoa 1/4 cup
coffee 1 tsp
Milk 400ml
Butter 3 tbs
Cocoa 3 tbs
sugar 1/3 cup
Milk 1/3 cup
#chocolatecake
Chocolate cake with no chocolate || Chocolate cake with cocoa || Old style chocolate cake
Homemade Chocolate Frosting
Hey y’all! Todays video is a quick and easy recipe for homemade chocolate frosting! Enjoy ????
Ingredients:
2lb powered sugar
3/4 cups unsweetened cocoa
1 1/2 sticks salted butter
1 cup evaporated milk
1/2-1 tsp vanilla extract
Yellow Cake w/Homemade Chocolate Frosting:
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#chocolateicing #chocolatefrosting
HERSHEY’S COCOA CHOCOLATE CAKE
Homemade Hershey's Cocoa chocolate cake that is so easy to make. No need to go to the store to get cake mixes when you have a box of Hershey's cocoa at home along with other basic ingredients. I also show you how to make a one minute decadent chocolate frosting with semi-sweet chocolate chips. A delicious dessert in less than an hour.
Shopping List:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup Hershey's Special Dark 100% cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. pure vanilla extract
1 cup boiling water
Directions:
Pre-heat oven to 350
Grease and flour your cake pans
Whisk together the dry ingredients in one bowl.
Whisk together the wet ingredients in another bowl.
Add the wet ingredients to the dry and blend using a mixer for 2 minutes.
Pour into the cake pans and bake 30-35 minutes.
Let cool before frosting at least 2 hours, but preferable overnight.
Once cake is cooled completely and ready for frosting, make the frosting with the semi-sweet chips. Add chips to a microwave safe bowl and microwave on high for 1 minute. Stir then microwave in 30 second increments until smooth.
Frost the cake IMMEDIATELTY! or the frosting will harden.
Enjoy!
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Iconic Cocoa Recipes from HERSHEY'S Kitchens
For more than 100 years, HERSHEY'S Cocoa has been a baking staple in the kitchen. Recently, consumers cast more than 100,000 votes to choose their favorite HERSHEY'S Cocoa recipe. Check out the top three recipes in this video. HERSHEY'S Kitchens is your source for recipes, expert tips and ideas. Find these Cocoa recipes and more at
Recipes in this video:
Old Fashioned Chocolate Cake
Ultimate Chocolate Brownies
Hot Fudge Pudding Cake
HERSHEY'S Products in this video:
Cocoa