Why buy Birthday Cake when you can make it at Home! Fast and Easy!Melt in your mouth Chocolate Cake!
Hello lovelies, this is just one of my best chocolate cake and I promise y'all, it's going to be your go-to chocolate cake. It's very simple and fast to make, everyone will love every bite of it. I hope you give it a try and enjoyyyyy!
Ingredients:
For the cake batter:
-2 eggs
-1 cup sugar
-1 cup buttermilk (1cup milk + 1 tbsp fresh lemon juice)
-1 cup vegetable oil
-2 tsp vanilla essence
-2 cups all purpose flour
-3/4cup unsweetened cocoa powder
-1tsp baking powder
-1 tsp baking soda
-1 tsp salt
For the Cake Frosting:
-1-1/2cup icing sugar/powder sugar
-2 cups unsalted butter
-1/4 cup cocoa powder
-1/2 cup dark compound chocolate
-1/2cup heavy cream or whipping cream
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 The Ultimate Chocolate Cake
Reserve the One Top:
Get the recipe:
THE ULTIMATE CHOCOLATE CAKE
Servings: 12
INGREDIENTS
CAKE
1½ cups flour
1 cup Dutch processed cocoa powder
1 teaspoon salt
1½ teaspoons baking soda
½ teaspoon baking powder
1½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter, softened
1½ cups sugar
3 eggs
½ cup mayonnaise
4 ounces dark chocolate, chopped
BUTTERCREAM
1½ cups butter, softened
1 tablespoon vanilla extract
½ cup Dutch processed cocoa powder
5 cups powdered sugar
Fresh fruit, to decorate
PREPARATION
1. Preheat oven to 325˚F (160˚C).
2. Grease and line three 8-inch cake tins with parchment paper.
3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
7. Add the mayonnaise and beat until the mixture is smooth and creamy.
8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
10. Distribute the batter evenly between the 3 prepared cake tins.
11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
14. While your cakes are cooling, prepare the buttercream.
15. In a large bowl, beat together the butter and vanilla.
16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
17. Decorate to your liking.
18. Enjoy!
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Credits:
MUSIC
SFX Provided By AudioBlocks
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Licensed via Warner Chappell Production Music Inc.
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RAINBOW HEART CAKE | Surprise Inside Valentine's Dessert | My Cupcake Addiction + Nestle Toll House
For the printable recipe click here:
More Valentine's Ideas HERE
Today I made a super cute Valentine's Day Cake with a stunning rainbow striped love heart hidden right inside a bundt cake!
Click HERE --- --- to check out some other super cute original recipes I created with Nestle Toll House products
Check out the Very Best Baking Channel Here:
Big thanks to Nestle Toll House for teaming up with me on today’s video! #sponsored
Ingredients:
For the vanilla rainbow cake:
(this is a SINGLE batch of my vanilla cake and you need two of them)
Cook Time - 15-20 minutes @175c / 350f
260g / 9oz Plain flour, sifted
225g / 8oz Caster sugar (USA - granulated)
250g / 8.8oz Butter, softened
110g / 3.8oz Whole milk
3 x 65g/2.2oz Eggs, room temperature (ex-large)
40g / 1.4oz Vegetable oil
3 tsp Baking powder
1 tsp vanilla extract (or essence)
For the Chocolate Bundt Cake:
Oven Temp: 175c / 350f
4oz Nestle Toll House Semi-Sweet Chocolate Morsels
100ml whipping cream
340g / 12oz Plain flour, sifted
315g / 11oz Caster sugar (USA - granulated)
225g / 8oz Butter, softened (eqv. 2 sticks)
225g / 8oz Water, room temperature
55g / 2oz Nestle Toll House Cocoa Powder
3 x 65g/2.2oz Eggs, room temperature (ex-large)
40g / 1.4oz Vegetable oil
4 tsp Baking powder
2tsp Vanilla
For the Chocolate Ganache frosting
8oz Nestle Toll House Semi Sweet Chocolate Morsels
200ml whipping cream
Tools:
Scissors
Serrated edge knife
Large bowl
Heart Cookie Cutter
Bundt Tin
Hand Mixer
Food Colouring
Snap Seal Bag
Piping Pag
Baking Sheet
Parchment Paper
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