Martha Stewart Makes Devil's Food Cake 3 Ways | Martha Bakes S1E7 Devil's Food Cake
In this episode, Martha tempts viewers with her Devil’s Food Cake, teaching viewers how to master this devilishly delicious recipe and transform it into hi-hat cupcakes and fudgy brownies that no one can resist. The basics are all you need to be able to create any delectable dessert with ease - so treat yourself to this sinfully chocolate delight anytime!
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 1 Episode 7, on PBS.
#DevilsFoodCake #MarthaBakes #Classic #MarthaStewart
00:00 Introduction
00:06 Devil's Food Cake
04:42 Fudgy Brownies
09:25 High Hat Cupcakes
14:35 Milk Chocolate Buttercream
Thank you for watching Martha Bakes! Classic Martha is back, as Fridays at 10AM we present full and segmented original episodes of Martha Bakes, originally aired on PBS.
Devil's Food Cake with Milk Chocolate Frosting:
Fudgy Brownies:
Hi-Hat Cupcakes:
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Martha Stewart Makes Devil's Food Cake 3 Ways | Martha Bakes S1E7 Devil's Food Cake
Chocolate Cake Recipe - One Bowl Dessert - Everyday Food with Sarah Carey
It's Friday of one-pot week, which means by now your dishwasher probably thinks it has gone into early retirement. That doesn't have to stop just because you're making dessert! With today's tactic, you can make a big batch of delicious chocolate cupcakes in just one bowl.
Sarah's Tip of the Day:
To get started, be sure you have your baking staples: Sugar, flour, unsweetened cocoa powder, baking soda, baking powder, salt, buttermilk, vegetable oil, eggs, and vanilla extract. These cupcakes are nice an moist, so they're great with just a dusting of confectioners sugar, but if you want to whip up a batch of frosting [LINK: be my guest! Watch the video and I'll show you an easy technique for making that pretty, towering frosting swirl on top.
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Makes 36 to 48
Ingredients
3 cups sugar
3 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder, plus more for pans
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups buttermilk, room temperature
3/4 cup vegetable oil
3 large eggs
1 1/2 teaspoons pure vanilla extract
Directions
Preheat oven to 350 degrees. Line standard muffin cups with paper liner. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, vegetable oil, and 1 1/2 cups warm water; whisk to combine. Add eggs and vanilla extract and whisk until smooth.
Divide batter among muffin cups (filling each about 2/3 full) and bake until a toothpick inserted in center of cupcake comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool in pans on wire racks, 5 minutes, then transfer cupcakes to racks and let cool completely. Frost as desired.
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Nutritional Info: per cupcake (for 36): 137 cal; 6 g fat; 3 g protein; 1 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.
Chocolate Cake Recipe - One Bowl Dessert - Everyday Food with Sarah Carey
Devil's Food Cake Bakealong | Cupcake Jemma Classic
It's the WEEKEND! What's this? A Sunday upload? 'How unusual', you might be thinking. Well get used to it because there's going to be more of these! Every other Sunday, I'm going to be showing you a classic cake or bake that is perfect for the weekend and you can bake along with me as you watch the video. Hopefully you already have your ingredients ready (if not don't worry, just go get them and watch this video in your own time).
Ingredients for 3 layer x 7 cake or 2 layer 8 cake
(or 2 layer 7 cake the measurements are in brackets), filled and iced all over...
FROSTING:
100ml double cream (75ml)
175g butter (130g)
225g 55% chocolate (170g) I like Guittard chocolate
decent pinch salt (slightly smaller pinch!)
SPONGES
75g cocoa powder (50g)
150g light brown sugar (100g)
1tsp vanilla (1/2 tsp)
375ml boiling water (250g)
200g butter (135g)
225g caster sugar (150g)
3 eggs (2)
335g plain flour (225g)
1 tsp baking powder (scant 3/4 tsp)
1 tsp baking soda (scant 3/4 tsp)
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Ghirardelli's One Bowl Devil Cake & Mocha Buttercream Frosting | Valentine's Day Dessert
Valentine’s Day is closing in, and we have yet another chocolate recipe this evening. We’re using the recipe from the inside of the Ghirardelli 100% cacao unsweetened chocolate package. This is a fairly simple chocolate cake that is 100% decadent, especially if you top it with their mocha buttercream frosting. You can make this cake from start to finish in an easy afternoon which is perfect for any celebratory plans. Enjoy a slice today!
Ghirardelli’s One Bowl Devil Cake 2 cups, 260g, cake or pastry flour
1½ cups, 360g, white sugar
2 teaspoons baking soda
½ teaspoon kosher salt
½ teaspoon cream of tartar
1 cup, 190g, vegetable shortening
1½ cups, 339g, buttermilk
3 large eggs, 150g
1½ teaspoons, 8ml, vanilla extract
4 ounces, 113g, 100% cacao unsweetened chocolate
Preheat the oven to 350°F, 180°C, gas mark 4. Spray a 9x13 inch (23x33cm) pan with cooking spray and cover with a parchment paper sling. Spray parchment paper. Set aside. Melt the chocolate in a small bowl in a skillet of hot water or carefully in the microwave. Set aside to cool slightly.
Whisk all the dry ingredients together in a large mixing bowl of a stand mixer. Add the shortening and eggs and mix on low until ingredients begin to combine. Add the vanilla extract and half the buttermilk. Mix on medium speed for 2 minutes or until mixture is smooth. Add the chocolate and remaining buttermilk and mix on medium until smooth, scraping sides. Spread batter evenly in prepared pan. Bake for 35-40 minutes or until tester comes out clean inserted in the center. Cool completely in pan. Frost with Mocha Buttercream Frosting; recipe follows.
Ghirardelli’s Mocha Buttercream Frosting ⅔ cup butter, softened 2 cups, 240g, powdered sugar ⅓ cup cold milk 4 ounces, 113g, 100% cacao unsweetened chocolate 2 teaspoons, 10ml, vanilla extract 2 teaspoons instant espresso powder
Melt the chocolate as for the cake. Set aside to cool. Mix butter with a hand mixer on medium until fluffy. Add the powdered sugar, half at a time until mixture is crumbly. Add the milk and vanilla beating on high until completely combined. Mixture will be very loose. Add the chocolate with the mixer running to prevent the chocolate from hardening. Beat on high until light and fluffy. Frost cake in pan and enjoy.
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Devil's Food Cake
If you’re a chocolate cake fan, you have to try this Devil’s Food Cake! It’s moist, fudgy and full of rich chocolate flavor! Sponsored by Challenge Butter. Get the full recipe -
How to Make Devil's Food Cake ⎢Martha Stewart
Martha Stewart shares her sinfully delicious recipe for devil's food cake just in time for Halloween.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Devil's Food Cake⎢Martha Stewart