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How To make Mile High Chocolate Cake
1/2 c Cocoa; Baking
1/2 c ;Hot Water
2 t Baking Soda
1/2 c Vegetable Shortening
2 c Sugar
2 ea Eggs; Large
2 t Vanilla Extract
2 1/2 c Flour; Unbleached, Sifted
1 c Buttermilk
COCOA FROSTING:
1/2 c Butter Or Regular Margarine
1 oz Baking Chocolate
1 lb Confectioners' Sugar; Sifted
1 ea Egg White; Large
1 t Vanilla Extract
1 t Lemon Juice
3 T Milk
Combine cocoa, hot water and baking soda in a small bowl. Let stand while mixing other ingredients. Cream the shoretening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done. Cool in pans
on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble cake, place one cake layer on serving plate. Spread with Cocoa Icing. Top with second cake layer and spread a layer of frosting. Top with third cake layer and frost sides and top with remaining frosting. COCOA ICING: Combine butter, and chocolate in the top of a double boiler. Place over hot water; stir until melted. Remove from heat; cool to room temperature. Sift confectioners' sugar into a large mixing bowl. Make a well in the center and add egg white, vanila, and lemon juice. Pour in the chocolate mixture. Blend until smooth, using an electric mixer set at medium speed. Add milk to make frosting of a spreading consistency.
How To make Mile High Chocolate Cake's Videos
Emeril's Mile High Crepe Cakes | Forever Pan Recipes
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Emeril Lagasse has done it again with the amazing non-stick Forever Pans! Watch as Emeril prepares delicious crepes easily with no butter or oil. With the Forever Pan's non-stick coating, making Emeril's Mile High Crepe cake will be a breeze! Get yours today!
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Mile High Chocolate Cake
Mile High Chocolate Cake
2 1/3 cups flour
2 cups sugar
1 teaspoon baking soda
1 cup (2 sticks) butter
1 1/4 cups water
4 tablespoons (1/4 cup) cocoa
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla
Frosting:
1/2 cup butter
4 tablespoons cocoa
6 tablespoons buttermilk
1 teaspoon vanilla
1 pound powdered sugar
1/2 cup chopped walnuts or pecans
Directions
Mix flour, sugar and soda in a bowl. Bring butter, water and cocoa to a boil in a saucepan. Whisk and pour over dry ingredients. Mix thoroughly. Add buttermilk, eggs and vanilla. Beat well. Pour into a greased 9-by-13-inch pan and bake at 350 degrees for 30 minutes or until springy and a pick inserted in the middle comes out dry. To make frosting, heat butter, cocoa and buttermilk just to the boiling point. Remove from heat and mix in vanilla, sugar and nuts. The frosting will be runny but hardens as it cools.
CAKE????|CHOCOLATE????CREAM CHEESE W/BUTTER????CREAM FROSTING#EricandTeresa #GhirardelliCocoa #MoistCake
Hey ???? Everyone! When I tell you guys I’m SUPER EXCITED ???? about this video..I made the ULTIMATE CHOCOLATE ???? CAKE ????! Yessssss Hunny get into this Moist Cake ???? and it’s so chocolaty and good. I promise you guys if you try this recipe, you want regret it. It’s DEFINITELY rich tasting and velvety, if you are not a chocolate ???? lover this is NOT the cake for you. However, if you do like ???????? chocolate ???? then give it a try. Thanks for watching and don’t forget to ????WATCH THE VIDEO TO THE END because you never know where the secret picture for the contest is placed! All rules for the contest are below ⬇️..To ALL of our SUBSCRIBERS we love ❤️ you guys and Now, Let The Journey Continue...
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Moist Chocolate Cake⬇️
2 Cups Dixie Crystal Granulated Sugar
1 Cup Light Brown Sugar Packed
3/4 Cups of Vegetable Oil
4 Eggs Room Temperature
2 Tsp of Vanilla Extract
1 1/2 Cups of Buttermilk Room Temperature
1 1/2 Cups of Plain Coffee
3 Cups White Lily All-Purpose Flour
3 Tsp of Baking Soda
1 1/2 Tsps. of Baking Powder
1 1/2 Tsps. of Salt
1 cup of Hershey’s Unsweetened Cocoa Powder
Chocolate Cream Cheese Butter Cream Cheese Frosting ⬇️
1 1/2 3 Sticks of Land o Lakes Softened Butter
8 oz Philadelphia Cream Cheese Softened
1 1/2 Cups of Ghirardelli’s Unsweetened Cocoa Powder
3 Tsps. of Vanilla Extract
6 Cups of Domino’s Confectioners' Sugar
1/4 Cup of Milk
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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.
Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.
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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Chocolate & Caramel LAVA cake | Recipe
Hey everyone ! Who out there loves Lava cake ? I know I do.
Traditional lava cakes are great, but I wanted to add a caramel twist to it. So her's my lava caramel and chocolate cake.
You will not believe how easy this recipe is. The only tricky part is the baking time. You need to bake it no longer than 7 minutes to get that runny fudgy center.
Salted caramel
*60 g heavy cream
*54 g sugar
*27 g salted butter
Chocolate cake
*3 eggs
*60 g sugar
*60 g flour
*160 g butter
*180 g dark chocolate
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The Mile High Chocolate Cake Disneyland Conquest
me attempting to eat a HUUUUGE piece of cake.