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How To make Rich Chocolate Cake
1 c Sugar
1/4 c Cocoa
1/2 c Buttermilk
1/2 ts Vanilla
1/4 lb Butter, unsalted
1 Egg
1 c Flour, Cake
1/2 ts Baking Soda
1 pn Salt
2 oz Chocolate, bittersweet
1/4 c Cream, Heavy
1/4 ts Vanilla
Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Preparations: Divide sugar and buttermilk as below. Beat egg. Soften butter. Preheat oven to 375 degrees. Butter and flour and 2-inch deep, 8-inch round cake pan and set aside. Beat 1/2 cup sugar, cocoa, 1/4 cup buttermilk, and vanilla.
In another bowl, combine butter and 1/2 cup sugar; beat until light and creamy. Add beaten egg a little at a time, beating until smooth between each addition. Beat in the cocoa mixture. Combine cake flour, baking soda, and salt. Resift together and beat into the butter/cocoa mixture in two parts alternating with 1/4 cup buttermilk. Pour batter into prepared pan and bate at 375 degrees for 30 - 35 minutes. Let cake rest a few minutes before turning out onto a cake rack to cool. For a glaze: In a double boiler, melt chocolate, cream, and vanilla. Stir until smooth and let cool to warm. Pour over cake. If desire, before glazing, split cake in half and spread your choice of filling between the layers. From Williams-Sonoma's April, 1991 Catalogue, page 7.
How To make Rich Chocolate Cake's Videos
Super Moist Dark Chocolate Cake | Matilda Inspired Cake | Homemade | Bake with me || Frau Home Baker
Best moist dark chocolate cake recipe. Hope you guys will love this the way I do!
(Updated)
Ingredients:
(CAKE)
1 cup buttermilk or 1 cup milk + 1tbsp vinegar
2 cups All purpose flour
1 1/2 cups white sugar
2/3 cup dark cocoa powder
1 cup vegetable oil
2/3 cup boiling water
1 large egg
1 tsp salt
1 1/2 tsp vanilla
1 1/2 tsp baking soda
1 tsp baking powder
(GANACHE)
1 cup milk
1/2 cup sugar
1/2 cup cocoa powder
1 1/2 tbsp flour
40 grams butter
(FILLING)
1 1/2 cups milk
300 grams cake scraps
1/3 cup sugar
1/4 cup cocoa powder
Happy Baking!
#darkchocolatecake #matildainspired
Points to note:
1. Bake at 160•C preheated oven for 45 mins to 1hr depending on your oven. I was using 135•C on the video because my oven isn’t perfectly working anymore.
2. You may add expresso if the cake is just for adults to have a more distinct taste and stronger aroma. If it’s meant for a kids party then please use the regular recipe.
3. If you want it fluffy and a bit spongy, you can add more eggs.
4. If you want to have it super moist. Freeze the cakes when its hot and then fill the cakes with a hot filling the next day or atleast after 6hrs so the cakes will absorb the steam and it will make the cakes super moist.
Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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The Only Chocolate Cake Recipe You'll Ever Need With Claire Saffitz | NYT Cooking
Your next baking project is here: In this installment of “Try This at Home,” a series that guides you through different baking projects and techniques, Claire Saffitz is showing us how to make her recipe for chocolate cake.
This is Claire’s platonic ideal of a chocolate layered cake, perfect for adding to your regular baking rotation. Watch on to learn all of her smart tips and tricks.
Get the recipe:
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Amazing Chocolate Cake
My Chocolate Cake is beyond moist, you could LITERALLY leave it out on the counter for several days and it would still be luscious. This is the BEST chocolate cake recipe and garanteed the please all the chocolate cake lovers out there!
The surprise favorite for me on this cake was the cacao nibs. For those of you who have not been exposed to these little delights, they're pure, unprocessed chocolate aka they're very crunchy and chocolatey (not sweet at all). They contrast with the buttercream nicely and prevent the cake from being cloying.
Full Recipe:
I've made this cake many times and filmed on two separate occasions. So you might notice that I bake a 6 inch cake but decorate an eight inch one. I often love to make a smaller cake make a batch of cupcakes with the extra batter. Just to be clear though the recipe makes 3 nice eight inch cake layers!
#chocolatecake
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Rich Moist Chocolate Cake Recipe
I made this #MoistChocolateCake with just Dark Compound Chocolates and there is no added Cocoa powder in it.
Ingredients that I used here are...
200g of Compound Chocolate
2 cups of Sifted flour
1 tablespoon of Baking powder
½ cup of Brown sugar
½ cup of White Granulated sugar
½ cup of Oil
1 large egg
1 tablespoon of vanilla essence
1 cup of very hot water
1 teaspoon of coffee
1 tablespoon of browning
½ cup of evaporated milk
Then watch the full video for the procedure...
This recipe is a Must- bake... try it out and send feedbacks.
#bestchocolatecake #chocolatecake
Feel free to share this video so others could view it.
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The Ultimate Chocolate Cake Recipe
A decadent and moist Chocolate Cake recipe with whipped, chocolatey & silky smooth chocolate frosting. Both, the cake and the frosting are so easy to make. It makes for a stunning birthday cake.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
✅INGREDIENTS FOR CHOCOLATE CAKE:
►3 cups all-purpose flour
►1/2 cup unsweetened cocoa powder
►2 cups granulated sugar
►2 tsp baking soda
►1 tsp salt
►2 cups warm coffee (not hot)
►2 Tbsp white vinegar
►1 Tbsp vanilla extract
►2/3 cup light olive oil (not extra virgin)
✅INGREDIENTS FOR CHOCOLATE FROSTING:
►12 oz cream cheese, room temperature
►1 cup (16 Tbsp) unsalted butter, room temperature
►5 cups powdered sugar
►1 cup unsweetened cocoa powder
►1/2 tsp salt
►2 tsp vanilla extract
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