Guilt-Free Old Fashioned Chocolate Fudge Cake
‘Sweet and Skinny’ author Marisa Churchill shows how to make her healthy Old Fashioned Chocolate Fudge Cake. This recipe uses non-traditional ingredients to cut calories without sacrificing flavor. Melissa also shares the secret to creating this delicious fudgy cake without using any actual chocolate!
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Delicious Old Fashioned Homemade Chocolate Cake Recipe | Best Cake Ever!!!
#oldfashionedchocolatecakerecipe #chocolatecake
My 84 year old mother and I are demonstrating how to bake a delicious chocolate cake from scratch. If you want to bake a cake like mom or grandma made then watch this video. Please don't forget to subscribe before you leave today and hit the notification bell so that you are notified when I upload videos, I would love to have you as a part of my you tube family.
Recipe for cake
3 cups granulated sugar
3 cups cake flour
3 sticks butter (softened)
7 jumbo eggs or 8 large eggs
8 oz cream cheese
1 1/2 tsp vanilla flavoring
1tblsp Superior Vanilla Nut flavoring see link below. Or if you prefer, you can use lemon extract
Recipe for chocolate icing
1 cup of Hersheys Cocoa
2-3 cups confectioners sugar
1tsp Vanilla extract
1 stick melted butter
Superior Flavors:
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Learn to bake a classic devil's food cake with Anna. Click on 'SHOW MORE' below for recipe ingredients and baking instructions.
Makes a 2-layer, 8-inch cake.
Devil's Food Cake ingredients:
1 ½ cup (195 g) cake and pastry flour
1 ⅓ cup (295 g) superfine (quick dissolve) sugar
½ cup (60 g) Dutch process cocoa powder
¾ tsp (4 g) baking soda
¼ tsp (2 g) salt
½ cup (115 g) cool, unsalted butter, cut into pieces
½ cup (125 ml) hot, strong brewed coffee
½ cup (125 ml) milk
1 tsp (5 ml) vanilla extract
2 large large eggs, room temperature
Ingredients for the Fudge Frosting:
12 oz (340 g) semisweet chocolate, chopped
1 ¾ (425 ml) cup whipping cream
½ cup (125 ml) sour cream
½ (3 ml) tsp vanilla extract
1 pinch salt
Baking Directions for the Cake:
1. For the cake, preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth. Break the eggs into a small dish and stir them with a fork and then add them to the batter, again blending on medium speed just until smooth (the batter will be very fluid). Divide the batter evenly between the prepared pans and tap them on the counter to eliminate any bubbles.
4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then tip out onto a cooling rack to cool completely to room temperature. The cakes can be baked a day ahead, wrapped and stored at room temperature before frosting.
Directions for the Fudge Frosting
1. For the frosting, place the chocolate and cream in a metal bowl and place it over a pot of barely simmering water. Stir the chocolate and cream occasionally and gently until all the chocolate has melted and the mixture is smooth. Remove the bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture cool completely to room temperature, stir occasionally (you can chill the mixture for just a few minutes to start it setting, then let it continue to cool naturally at room temperature). Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency (do not whip vigorously or with electric beaters).
2. Place the first cake layers on your serving plate and, if needed, trim the cake to level it. Spread a generous layer of the frosting over the top of the cake. Trim the second cake, if needed and place this on top of the first cake layer. Spread frosting over the top and then the sides of the cake, using swirling motion with your spatula to create a nice design. Chill the cake for at least 2 hours, or until ready to serve.
3. The cake will keep, refrigerated, for up to 3 days.
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Hershey's Perfectly Chocolate Chocolate Cake Recipe | MOIST CHOCOLATE CAKE
#HersheysPerfectlyChocolateChocolateCake #ChocolateCake
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In this Video; I'm gonna show you how to make Hershey's Perfectly Chocolate Chocolate Cake Recipe, step by step. We're also going to finish it with Hershey's perfectly chocolate chocolate frosting. It's Foolproof, easy, moist and delicious. The recipe is right on the back of the Hershey's Cocoa container. Bonus!
Recipe: (can also check it out here)
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KITCHEN GEAR USED:
▶️ Favorite aprons -
▶️ Stand Mixer -
(I've had mine for almost 20 years! This baby is built to last)
About Shereen Pavlides:
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INGREDIENTS NEEDED FOR: Hershey's Perfectly Chocolate Chocolate Cake
recipe: (I copied this recipe off the back of the Hershey's Natural Unsweetened container)
{FOR THE CAKE}
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa
1-1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water
{FOR THE ICING}
1/2 cup (1 stick) butter
2/3 cup Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
FULL RECIPE:
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This is not a sponsored video. But HERSHEY'S, FEEL FREE TO HIT ME UP (wink wink)
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide, I may receive a small commission, there's no charge to you, of course. Thank you for all your support! I look forward to sharing my free Homemade made Easy recipes and videos, each week!
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MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
Source: YouTube Audio Library
Keywords:
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Dreamy, fudgey, decadent chocolate cake inspired by Matilda!