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How To make One Bowl Devil Cake
2 c Sifted cake flour
1 1/2 c Sugar
2 ts Baking soda
1/2 ts Cream of tartar
1/2 ts Salt
1 c Shortening
1 1/2 c Buttermilk
3 Eggs
1 1/2 ts Vanilla
4 oz Unsweetened Chocolate, melte
Sift cake flour, sugar, soda, cream of tartar and salt into large mixer bowl. Add shortening, half the buttermilk, eggs and vanilla. Beat on medium speed for 2 minutes. Mix in remaining buttermilk and melted
chocolate. Beat additional 2 minutes. Spread into 9x13" greased cake pan. Bake at 350~ for 40-50
minutes. Cool in pan.
How To make One Bowl Devil Cake's Videos
Devil's Food Cake|Apron
Devil's Food Cake|Apron
Chocolate Cake
Cocoa powder 50g|1/2cup
Hot milk 120ml
Unsalted butter 60g|1/4cup
Cake flour 70g|1/2cup
Salt 1/8tsp
Baking soda 1/2tsp
Sugar 110g|1/2cup
Greek yogurt 90g|1/3cup+1Tbsp
Whole egg 1
Frosting
Dark chocolate 150g
Hot heavy cream 150ml
Unsalted butter 60g|1/4cup
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Moist, Fudgy Chocolate Cake | Easy, One Bowl Recipe
Everyone needs a quick chocolate cake recipe for those dessert emergencies...like when it’s midnight and you really want cake. Here is a recipe for a moist, fluffy chocolate cake with chocolate frosting that uses ingredients you probably already have. This chocolate cake is so easy, you can make it when you’re half asleep (ask me how I know).
As an added bonus, this chocolate cake doesn’t use eggs or butter so it’s vegan friendly. The frosting can also be made vegan.
Try this super easy recipe for chocolate cake today!
Ingredients (Makes one 9x9 inch (23x23 cm) pan)
-Cake
Flour 1 ½ cups | 180 g
Sugar 1 cup | 200 g
Cocoa ½ cup | 40 g
Salt ½ tsp | 3 g
Baking Soda ¼ tsp | 2 g
Baking Powder 1 ½ tsp | 6 g
Vegetable Oil ½ cup | 112 g
Coffee, Hot 1 cup | 240 mL
Vanilla Extract 1 tsp | 5 mL
-Frosting
Chocolate (60% Cacao) 5 oz | 142 g
Heavy Cream/Water ¼ cup | 60 mL
(I used water to keep the cake vegan)
Directions
1. Preheat oven to 350º F (178º C). Line 9x9 inch (23x23 cm) square pan with parchment.
2. Combine flour, sugar, cocoa, salt, baking soda and baking powder in a bowl.
3. Add the oil, coffee and vanilla to the dry ingredients. Whisk until thoroughly combined. Pour the batter into the prepared pan.
4. Bake the cake for 20 to 25 minutes, until a toothpick inserted into the center comes out mostly clean (a few moist crumbs is okay. It's better to slightly underbake than overbake the cake). Cool completely before frosting.
5. Heat the chocolate and heavy cream or water in the microwave for 30-45 seconds. Stir until smooth. Cool to room temperature before spreading over cooled cake.
Timestamps
0:00 Intro
0:12 Dry Ingredients
0:41 Add oil and coffee
0:51 Whisk together
1:27 Pour into pan & bake
1:46 Ganache frosting
2:13 Spread the frosting
2:49 Cut and eat
Homemade Devils Food Cake Recipe (Hubby's fav!)
Get Recipe:
Moist, fluffy, chocolate devils food cake. This is a family favorite recipe and stays moist and soft for days! I paired this cake with a simple, vanilla buttercream frosting. It's the only devils food cake recipe that I make or that my family will allow me to make : ) Yep it's that good!!
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The Science Behind Devil's Food Cake
Do you like your Devil's food cake light and airy or dense and fudgy? Did you know you could have it just the way you like it by altering the ratios of chocolate, flour, and butter?
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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.
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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How to make Moist Chocolate Cake Recipe| Ultimate& Easy Chocolate Cake Recipe| Chocolate sponge cake
#moistchocolatecake #chocolatecake #foodiesstation
Moist Chocolate Cake Recipe| Best Chocolate Cake Recipe| Easy Chocolate Cake Recipe| Basic recipe for beginners| How to Make the Most Amazing Chocolate Cake| How To Make Moist Chocolate Cake | Easy Moist Chocolate Cake Recipe| Easy Chocolate Cake| Chocolate sponge cake
This recipe is an easy chocolate cake recipe which is very moist .This is a quick recipe even beginners can do easily.
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Ingredients:
NOTE: 1 CUP = 240 ML
Cake pan size = 6 inch* 3 inch.
All purpose flour - 1cup (120 grams)
Cocoa powder - ½cup (60 grams)
Sugar - 1cup (200 grams)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - 1/4tsp
Egg - 1
Oil or melted butter - ¼cup (60 ml)
Buttermilk - ½cup (120ml)
Vanilla essence - 1tsp
Warm water - ½cup (120ml)
Method:-
1. Preheat oven to 350 degrees F or 180 C. Butter cake rounds.
2.Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until combined.
3.Add eggs, buttermilk, warm water, oil, and vanilla. Mix everything until combined.
4.Fill pan with cake batter.
5. Bake for 30-35 minutes at 350 F or 180 C , until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6. Cool for 15 minutes and then turn out the cakes and allow to cool completely.
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