How to make the Perfect Chocolate cake - Rich, dense moist cake recipe with Ganache Buttercream

author Ashlee Marie Cakes   1 year ago

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How to Get Flat Cake Layers

How to Get Flat Cake Layers Blog post with all the instructions: Few things frustrate me more than domed cake layers with burnt edges. I make cakes QUITE often so you can imagine I like things to go smoothly especially since I’m usually filming and sharing the results. When I first started out my cakes had a very “home made” look about them, the corners were rounded and they often sagged at the edge or even drifted off to one side. The taste was good but appearances matter so I would have to trim the top off of my domed layers to get a flat top but then you end up with extra cake and lots of crumbs! Eventually I realized the problem wasn’t with the recipe but the bake itself. When you bake cake layers the outside heats up and baked more quickly than the center, which is insulated by the rest of the batter surrounding it. So basically the outside of the cake layer bakes first; the inside of the cake layer has more time to rise and by the time the inside is set and baked through the outside is starting to dry out and burn. This is why you see so many cakes with dark edges which are not pillowy soft. Here's a link to buy the cake strips I use if you want to pick up a set:

Simple Chocolate Cake Recipe Demonstration -

Recipe here: Stephanie Jaworski of demonstrates how to make a Simple Chocolate cake. This is my "go to" Chocolate Cake. I make it for family dinners, birthdays, and everything in between. I really like the combination of two types of chocolate. Unsweetened cocoa powder is used in the chocolate cake and a dark chocolate (semi sweet or bittersweet) is used in the frosting. We welcome questions on our Facebook Page:

Christmas Blackout Chocolate Cake - 2lbs of Chocolate!

Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed. Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out! Subscribe for more video recipes: Ingredients Cake 2 ½ cup all-purpose flour 1 cup regular cocoa powder 2 ¼ tsp baking soda 1 ½ tsp salt 1 tsp baking powder 1 ¼ cup sugar ¾ cup dark brown sugar, packed 1 cup unsalted butter, room temperature 2 ¼ cup buttermilk, room temperature 2 large large eggs, room temperature 1 ½ tsp vanilla extract 6 oz bittersweet chocolate, chopped, melted and cooled Frosting 3 cup unsalted butter, room temperature 1 cup cream cheese, room temperature 24 oz bittersweet chocolate, chopped, melted and cooled 4 tsp vanilla extract ½ tsp salt 4 cup icing sugar, sifted ⅔ cup cocoa powder, sifted Directions Cake 1. Preheat oven to 350F. Grease and line with parchment 3 8-inch round cake pans. 2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture. 3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes. 4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles. 5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely. Frosting 1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth. 2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature. Shop Anna Olson Cookbooks: - - Follow Anna on social media: Pinterest: Twitter: Facebook: Instagram: Anna's Official Website: - Follow Oh Yum on... Facebook: Instagram: Pinterest: Twitter: Official Oh Yum Website: #OhYum #DessertRecipe #ChocolateCake

Winter Cake

This Winter Cake is an impressive dessert that everybody will love, perfect for winter holidays, a great twist to the classic recipes. Almond biscuit crust at the bottom with two layers of moist white cake, filled with raspberry and red currants filling and topped with a delicious sweetened condensed milk buttercream. To print the recipe check the full recipe on my blog: Ingredients Makes about 14-16 servings Almond Biscuit 1/4 cup (55g) butter, chilled, cut into small pieces 1/2 cup (50g) ground almonds 1 tbsp (15g) sugar 1/2 cup (60g) all-purpose flour 1/4 tsp (1g) salt 1 tbsp (15ml) ice cold water White Cake Layers 2 1/3 cups (290g) cake flour 3 tsp (12g) baking powder 3/4 tsp (3g) salt 1 1/2 tsp (7g) almond extract 1 1/4 cup (250g) sugar, divided 3/4 cup (170g) unsalted butter, at room temperature 1 cup (240ml) whole milk 5 large eggs whites (150g) Raspberry and Red Currant Filling 5 oz (140g) fresh or frozen raspberries 2 oz (60g) fresh or frozen red currants 1/4 cup (50g) sugar 1 tbsp (15ml) lemon juice Sweetened Condensed Milk Buttercream 1 1/3 cup (300g) unsalted butter, at room temperature 1 can (14 oz-397g) sweetened condensed milk 1 tsp (5g) vanilla extract For decoration fresh raspberries fresh red currants cinnamon sticks fresh rosemary powdered sugar red gel food coloring Background music: Say Hello by Be Still the Earth (Youth) Artlist Streets by Ziv Moran (Awake) Artlist By the Schoolyard by Ziv Moran (Starry-Eyed) Artlist Follow me: FACEBOOK: INSTAGRAM: PINTEREST: WEBSITE: GOOGLE+:

5 Moist Cake Tips that work Every Time - Never Dry Again! (2018)

You may be asking yourself, why is my cake dry? These cake secrets are my 5 moist cake tips and tricks that you MUST know before you bake for that special event -- I also preview my chocolate moist cake. I am Jillian Butler, and a few years back, I left my corporate job to pursue my passion for cake baking (I became a cake boss), and there have been lots of baking lessons that I have learned along the way. These moist cake tips and tricks will hopefully show you how to make your baking life easier with every single cake recipe. A simple syrup recipe (sugar syrup) is also included! For those new to my channel (subscribe now, I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking (I became a cake boss), and in a few short years, there have been lots of lessons that I have learned along the way. I’m new to YouTube and I’m making these videos to pay-it-forward and hope that you enjoy it, as much as I love sharing it with you. *Anyone multilingual and willing or able to help translate my videos into other languages, please click here For those curious about my Cakery (bakery for cakes) and what we are doing in Sydney Australia: - learn about me and my passion - please comment, like and follow! - please comment, like and follow! Also, don’t miss my latest tips video here!

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

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)

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

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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

CONTACT ME - I'd love to work with you


"Lift me up" Song by zhanic at Pond 5

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