How to make the Perfect Chocolate cake - Rich, dense moist cake recipe with Ganache Buttercream
This Chocolate cake is the PERFECT cake for carving and building 3D cakes as well as one of the most delicious chocolate cakes you'll ever have for a classic layered cake too!
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I'm finally sharing my perfect chocolate cake recipe - This is always a favorite of my clients, family and friends.
This cake plays a staring roll over at Working with Lemons Matilda The Musical - Revolting Children music video
PERFECT CHOCOLATE CAKE RECIPE
8 oz unsweetened chocolate
4 C sugar (3 3/4 C for high altitude)
3 C flour (3 1/4 C for high altitude)
1 1/2 tsp baking soda (1 1/4 tsp for high altitude)
1 tsp salt
2 C HOT water with 10 tsp coco powder dissolved in it (2 1/4 C water for high altitude)
1 C sour cream OR greek yogurt
1 C vegetable oil
4 Lrg eggs lightly beaten
Preheat the oven to 345
Prepare three 8 or 9 inch round cake pans (if doing 8 inch pans I suggest 3 inches tall pans, or four of the 2 inch tall 8 inch pans) I use parchment paper circles on the bottom and a non stick spray on the sides
Melt the baking chocolate in double broiler (or in a bowl over a simmering pot of water) then let it cool.
In a large bowl, or bowl of a mixer add the sugar, flour, soda and salt and whisk together.
In a separate bowl (or a large glass measuring cup) mix the hot water and cocoa
Then add the sour cream and oil and whisk.
Add the wet mixture in a stream to the dry ingredients and mix until blended.
Add the lightly beaten eggs and beat.
Add the cooled melted chocolate and mix until uniform in color.
Bake at 345 40-45 mins (raise the heat by 25 degrees and lower the time by 5 mins for high altitude)
CHOCOLATE GANACHE BUTTERCREAM
20 oz chocolate chopped
1 1/2 C cream
2 tbsp corn syrup (stabilizing)
2 C butter – slightly softened
1-2 C powdered sugar
Place the chocolate into a large bowl
in a saucepan heat the cream and corn syrup - until just about to simmer
Pour it over the chocolate and let it sit for 5 mins - then stir
Let the ganache cool to room temp
Beat butter and add 1 C powdered sugar
add more if needed to achieve a thick buttercream
pour the ganache into the buttercream and beat.
Chill for 5-19 mins n the fridge, beat again, chill, beat, chill, beat - until your happy with the thickness
ALL THE CAKES USING THIS RECIPE
Tomatoa – Moana
Standing Lego Batman cake
Pikmin Cake
Doctor Strange Cake
Minion cake
Tinkerbell Gruff Cake
Carved Pumpkin Cake
Batman v Superman
Better than anything trifle
ASHLEE MARIE is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
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Lift me up Song by zhanic at Pond 5
Easy Chocolate Sour Cream Cake
This easy sour cream chocolate cake uses a cake mix as the base and a few extra ingredients to make it extra moist, and to give it that from scratch, homemade taste but in much less time.
The great thing about this cake is that it’s so easy and quick to mix up thanks to the fact that you’ll start with a cake mix and you’ll only use one bowl.
PRINTABLE RECIPE HERE:
How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
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PRINTABLE RECIPE: ????️ ????️
BUTTERMILK SUBSTITUTE:
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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Fluffy Sour Cream Chocolate Buttercream - Baking with Collard Valley Cooks
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My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
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Measuring Spoons & Cups -
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Pastry Brush -
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Food Processer -
Immersion Blender -
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Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Chocolate Pound Cake with Sour Cream - Easy Chocolate Cake Recipe - A Chocolate Lover's Dream
#chocolatepoundcake #chocolatecake #chocolatelovers
This chocolate pound cake made with sour cream screams indulgence! Every time I make it, I feel like I’m transporting myself back to my favorite little bakery located in the Schwarzwald - Black Forest.
This cake is super simple to make and can be served with just a little dusting of powdered sugar. But I included my favorite chocolate ganache frosting in this recipe, which tastes like chocolate truffles. This frosting brings the cake to the next level and could even be called marry me cake in my opinion!
Full recipe:
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