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

author Ashlee Marie Cakes   11 month ago
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Easy Chocolate Cake Recipe 2018 |How To Make A Coffee Chocolate Cake

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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 http://bit.ly/SubscribeToJillianButler), 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 http://bit.ly/TranslateMoistCakeTips For those curious about my Cakery (bakery for cakes) and what we are doing in Sydney Australia: http://bit.ly/AboutJilliansCakery - learn about me and my passion https://www.facebook.com/jillianscakery/ - please comment, like and follow! https://www.instagram.com/jillianscakery/ - please comment, like and follow! Also, don’t miss my latest tips video here! http://bit.ly/IcingTipsByJillian

Homemade Delicious Especially Dark Chocolate Cake - The Best Cake Recipe from Hersheys

http://cookingwithsugar.com ALL THE MEASUREMENTS ARE LISTED BELOW where it says "SHOW MORE" Chocolate cake for dessert is my husband's apple pie. He is a chocolate addict; a chocoholic. And as much as he loves chocolate ice cream and chocolate candy or candy bars or chocolate anything, his absolute favorite is chocolate cake. No fruit (heaven forbid), no frills, just homemade chocolate cake. He also likes a box chocolate cake in a pinch but now that I've made this HERSHEY'S "Especially Dark" Chocolate Cake Recipe with my own twist, he begs me for this every time, with chocolate frosting (this recipe) or cream cheese or whipped cream. I can usually count on him for anything when I put one of these together. So here's how to make THE best, most delicious dark chocolate cake you've ever had. I made this for my mother's birthday and I think it's her new favorite too. Recipe details are listed below the video. Enjoy! Ingredients: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S SPECIAL DARK Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling strong coffee Directions (cake): Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I like to add a round piece of parchment paper to the bottom of my pans but you don't have to.) Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with DARK CHOCOLATE FROSTING. (see recipe below) DARK CHOCOLATE FROSTING Ingredients: 1/2 cup (1 stick) butter, melted 2/3 cup HERSHEY'S SPECIAL DARK Cocoa 3 cups powdered sugar 1/2 cup heavy cream 1 teaspoon vanilla extract Melt butter. Set aside while you mix dry ingredients. In a mixing bowl, stir together cocoa and powdered sugar then mix in vanilla, heavy cream and butter. Beat with electric mixer until you get a creamy spreading consistency. Add a tablespoon or two of heavy cream if frosting is too dry, or a little extra sugar if too wet. Makes about 2 cups frosting.

Cake 101 - Genoise vs Sponge vs Chiffon - What's The Best?!

When it comes to cake recipes there are SO many - so this week I'm taking you through three of my top cake recipes, from easy to medium, to hard! I'll talk about what's the best cake recipe and why and show you how to make each one! All of the recipes for the cakes in the video are below for you. I realised I said 8" cake tin in the video but I meant 7" - all the cakes are baked in 7" tins! Genoise: 120g Caster Sugar 120g Plain Flour 4 Medium Eggs Bake at 175C/350F for 15-20m or until a skewer comes out clean. Makes 1 thick layer or this layer can be sliced into two thinner layers. Double the recipes for a 4 layered cake! Sponge Cake: 130g Unsalted Butter, Soft 460g Sugar 115g Vegetable Oil 520g Plain Flour 5 Large Eggs 250ml Whole Milk 1 Tsp Baking Powder 1 Tsp salt 1 Tbsp Vanilla Bake at 175C/350F for 25-30m (this is the baking time for an 7" cake tin - bake for longer if you use a smaller tin). This recipe will make enough for 4 cake layers. I add about 450g of batter to each cake tin when I make them! Chiffon Cake: 525g Plain Flour 420g Caster Sugar 1.5 Tbsp Baking Powder 1.5 Tsp Salt 235g Cold Water 125g Vegetable oil 75g Caster sugar (for the egg whites) 1 Tbsp Vanilla 8 Large Egg yolks 12 Large Egg Whites This recipe makes 6 x 7" layers (which is quite a lot, so half it if you want a slightly smaller cake). Bake each cake for 20m at 175C/350F or until a skewer comes out clean. Remember not to overfill your cake tin. You only need about 320g of cake batter for an 8" cake tin. Check me out on Twitter to catch up on what's happening | https://twitter.com/toplessbaker Like me on Facebook for my live cooking shows | https://www.facebook.com/ToplessBaker Filmed and Produced by Simone Sampó: https://www.instagram.com/simonecsz/

Chocolate Ganache Cake

Sharing with you how to cover a cake with Chocolate Ganache to make a Chocolate Cake !!

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 https://youtu.be/Xi1AodcZQtA

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 https://youtu.be/DWOn6LQ-sHw
Standing Lego Batman cake https://youtu.be/aoELewWsxDA
Pikmin Cake https://youtu.be/1DmEyZ_HG50
Doctor Strange Cake https://youtu.be/HOX66gWWnsw
Minion cake https://youtu.be/rLAB2AKBOwo
Tinkerbell Gruff Cake https://youtu.be/Wy55EoeD9pg
Carved Pumpkin Cake https://youtu.be/1iecEqr4bik
Batman v Superman https://youtu.be/WahyJCf94e0
Better than anything trifle https://youtu.be/ihhxRAllGTY

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
ashlee@ashleemarie.com

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"Lift me up" Song by zhanic at Pond 5 http://bit.ly/pond5liftmeup

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