Easy Chocolate Frosting | Cocoa Powder Frosting | Mary Cookhouse
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Ingredients
1 cup evaporated milk/fresh milk
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder (I recommend using good quality cocoa powder)
1 tbsp all-purpose flour
1/8 cup unsalted butter
Enjoy!
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No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
#EASYCHOCOLATEFROSTING #COCOAPOWDERFROSTING
Old-Fashioned Chocolate Cake Recipe from HERSHEY'S Kitchens
Meet the sweepstakes winner and discover how to make the #1 recipe -- HERSHEY'S Old-Fashioned Chocolate Cake! This melt in your mouth chocolate cake recipe includes HERSHEY'S Cocoa for a big chocolate flavor. HERSHEY'S Kitchens is your source for recipes, expert tips and ideas. Find this recipe and more at
Recipes in this video:
Old Fashioned Chocolate Cake
HERSHEY'S Products in this video:
Cocoa
How To Make Old Fashioned Chocolate Frosting
Ingredients
1 1/2 sticks of salted butter
2 oz of unsweetened chocolate (8 squares)
1 cup of whole milk
2 cups of sugar
2 tsp of vanilla
In a heavy bottomed saucepan, heat all ingredients except the vanilla on medium heat. Bring to a low boil and allow mixture to boil for at least 3 minutes stirring constantly.
Remove saucepan from heat. Allow frosting to come up to room temperature to thicken, stirring occasionally. Once frosting has cooled, add vanilla and stir until blended.
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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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OLD SCHOOL VANILLA CAKE WITH CHOCOLATE FROSTING (OLD SCHOOL FRIDAY NIGHT CAKE OF THE WEEK SEGMENT)
RECIPE FOR THE CAKE:
2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ½ cup granulated sugar
1 cup unsalted butter 2 sticks, softened, do not melt
2 eggs room temperature
2 yolks room temperature
2 teaspoons vanilla extract
1 teaspoon butter flavoring optional
1 cup buttermilk room temperature
Instructions
Preheat oven to 325 F.
Line the bottom of two, round 9-inch cake pans with a parchment paper circle. Grease and lightly flour the pans. Set aside.
In a medium-size bowl, sift together flour baking powder, baking soda, and salt. Set aside.
In a large bowl cream together sugar and butter.
Mix in eggs and yolks, one at a time, mixing after each egg.
Mix in vanilla extract and butter flavoring.
Add the dry ingredients into the wet ingredients, alternating with the buttermilk.
Mix until batter is fluffy, being sure to scrape down the sides of the bowl. (batter will be thick)
Let batter rest for 5 minutes.
Pour batter evenly into prepared pans and use an offset spatula to spread into an even layer.
Bake for 30-35 minutes (may need a tad bit longer) or until golden around the edges and moist crumbs cling to a toothpick inserted into the center.
Place on a cooling rack until pans are warm enough to touch and then carefully remove cake from pans and allow to cool completely.
RECIPE FOR CHOCOLATE FROSTING:
3/4 cup unsalted butter softened (do not melt)
3 cups powdered sugar sifted
1 cup unsweetened cocoa powder (sifted)
1/3 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon natural butter flavoring
pinch salt
Instructions
In a large bowl mix together butter, powdered sugar, and unsweetened cocoa powder. (mixture will be very grainy)
Mix in milk, vanilla extract, butter flavoring and salt, until creamy.
Notes
This frosting is thick but gets softer when stirred before spreading. If you prefer it thinner, add more milk but only a drop at a time. A little milk goes a long way.
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Vintage Boiled Fudge Frosting - Retro Time Machine
Today on the Retro Time Machine I'll be sharing a family recipe and a vintage kitchen classic - boiled frosting or fudge frosting!
You will need:
3 cups of sugar
3 tbsp of butter
1 cup of milk
6 tbsp of coco powder
pinch of salt
2 tsp of vanilla
small sauce pan
digital thermometer
whisk or spoon
sheet cake
heat to 227 Fahrenheit !
#boiledfrosting #fudgefrosting #vintagerecipe #chocolatefrosting #yellowcake #vintagecooking #foodporn #oddlysatisfying