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 Make Chocolate Cake | Easy Amazing Homemade Moist Chocolate Cake Recipe

In this episode of In the Kitchen with Matt I will show you how to make a chocolate cake. This amazing homemade moist chocolate cake is really easy to make, top it off with homemade chocolate buttercream frosting and you are left with a chocolate cake that is to die for. If I can make it you can make it, let's get baking! Don't forget to subscribe to my channel! Find me on other social media platforms here: Other Youtube Channel: Facebook: Twitter: Instagram: Instructables: *Instructables is one of my favorite DIY sites; I post all my recipes there, complete with the video link to this video as well as step by step written instructions, with pictures. The site is free for a basic membership. Check out my dating book here: If you have any questions or comments put them down below and I will get back to you as soon as I can. Want to learn how to make some of America's Favorite Restaurant Dishes at home? Take a look here: Ingredients: Cake- 2 cups all-purpose flour (256g) 2 cups white granulated sugar (450g) 3/4 cup unsweeted cocoa powder (75g) 2 tsp. baking powder (8g) 1 1/2 tsp. baking soda (7g) 1 tsp. salt (5g) 1 cup milk (whole, 2%, 1%, Almond, etc.) (250mL) 1/2 cup oil (canola, vegetable, coconut, etc.) (118mL) 2 large eggs 2 tsp. vanilla extract (10mL) 1 cup very hot water (236mL) Chocolate Buttercream Frosting- 1 1/2 cups unsalted butter, softened (340g) 1 cup unsweetened cocoa powder (100g) 5 cups powdered sugar (confectioner's, icing) (625g) 1/2 cup milk (whole, 2%, 1%, skim, etc.) (125mL) 2 tsp. vanilla extract (10mL) Tools: 2 9-inch cake pans: cake spatula: whisk: bowls cooling rack spatula hand mixer or wooden spoon This is not a sponsored video, all products used were purchased by me. Transcript (partial): Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor, today I am going to show you how to make a chocolate cake, mmm yummy. I had a request to make a chocolate cake, so here we go, this chocolate cake is super moist, super delicious, really amazing recipe, it I can do it, you can do it, let’s get baking. First let’s go ahead and preheat the oven to 350 degrees F. or 176 Celsius. And now what we are going to do is we are going to mix together all of our dry ingredients, and I am going to list all of the ingredients down below in the description, 2 cups of all purpose flour, 2 cups of white granulated sugar, yep that is a lot of sugar, ¾ cup of unsweetened cocoa powder, 1 tsp. of salt, 1 and ½ tsp. of baking soda, 2 tsp. of baking powder, and with a whisk let’s go ahead and whisk this up really well, you could also sift this all together if you like. All right that is great, add our milk one cup of milk, ½ cup of oil, 2 large eggs, 2 tsp. of vanilla extract, now I am going to switch to a hand mixer, you could still use your whisk, it gets a bit clumpy or you could use a wooden spoon to do this. Okay at this point I have one cup of water here, and I got it really really hot almost boiling, I just put it in the microwave for about a minute and a half, it’s really hot, now with the mixer on low speed, we are going to slowly incorporate our really hot water, pour the rest of it in there. Ok so the hot water what it is going to do is it is going to thin out the batter, and it is going to help to be moist and get nice an fluffy for us. Don’t be alarmed if the batter seems to liquidy that’s okay, and kind of finish it off with your spatula. This is going to be for 2 9-inch cake pans, and so it is going to be a double layered cake, and what I did is I prepped my pan this is a brand new wilton nonstick pan, um but I still like to prep it, I just put some butter, softened butter all around in the inside, and then put about a tablespoon of flour in there, and you just kind of tap it around, like this, and the flour, goes everywhere and then you get rid of the rest of it, it’s really simple to do, and I recommend prepping your pans, because we don’t want our cake to stick, when we want to pull it out of the pans. We want the batter to be evenly spread in between these two. What I am going to do is I am just going to take a cup, and we will do one cup of cake batter in this one, and then one cup over in this one, and so on, until we are evenly incorporated, so I will come back when that is done. All right so these are ready to go in our oven, and we are going to bake them for 30 to 35 minutes until when you poke them, with a toothpick the toothpick comes our clean. All right when they come out of the oven they will look like this.

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One of the most popular holiday cakes on my blog this easy pot of gold cake is SUPER easy to make and and easy one to repeat every year! _________↓↓↓↓↓↓ CLICK "SHOW MORE" TO GET TOOLS ↓↓↓↓↓↓↓↓ _________ Subscribe to my channel What other cakes would you like to see tutorials on, live or edited? WHAT I USE 2 half ball cakes (I used 8 inch but in the past have used 6 inch) I use this recipe - 8 or 6 inch cheesecake - about an inch tall - I used 1/3 of this recipe 1 lbs ganache frosting spatula Knife Turn Table fondant mat Black Fondant Extruder chocolate gold coins MORE CAKE VIDEOS live - Golden Snitch Cake Carved Pumpkin Cake Pikmin Cake Doctor Strange Cake Tomatoa – Moana Standing Lego Batman cake Starkiller Base Cake - ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook 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 the dishes and desserts you've always dreamed of making CONTACT ME - I'd love to work with you YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE Blog: Facebook: Pinterest: Instagram: Twitter:

Quick & Easy Chocolate Cake - No eggs. No butter. No mixer.

FULL RECIPE: No mixer needed! Jenny Jones shows how to make her easy one-bowl chocolate cake from scratch with no butter or eggs.. It’s moist & delicious and ready in 40 minutes. SHARE: MORE VIDEOS: ALL OF JENNY'S RECIPES: MORE ON JENNY: PINTEREST: TWITTER: INSTAGRAM: SUBSCRIBE: © Copyright 2019- Jenny Can Cook - Jenny Jones

Chocolate Birthday Cake Without Oven - Rich & Moist Chocolate Cake from Scratch || Cooking Passion

Chocolate Birthday Cake Without Oven. Rich & Moist Chocolate Cake Recipe. Thanks for watching please subscribe and like share.... #birthdaycake #cakeinpot #withoutoven Ingredients: For Cake: 1 & 1/2 cup all purpose flour (sifted) 110g Butter 1 cup powdered sugar /caster sugar 2 tsp baking powder Pinch of salt 3 tbsp dark cocoa powder (sifted) 3/4 cup milk 1 tsp chocolate essence 2 eggs 7 inch cake tin grease with oil and lined butter paper. For chocolate ganache: dark/milk chocolate 150g Cream 50g For sugar syrup: 1/4 cup hot water +1 tbsp powdered sugar For cream frosting: 250ml heavy cream/fresh cream 4 tbsp powdered sugar 2 tbsp chocolate ganache 1/4 tsp vanilla essence For decoration: Cream frosting + 1 tbsp grated chocolate Silver balls Total baking time is in preheated pot for 40-45 minutes. For Electric Oven:in preheated oven on 180c 35-40 minutes. Enjoy 😊

Chocolate Cake Recipe -Rich & Moist cake with buttercream frosting & chocolate ganache

This chocolate cake recipe is for chocolate lovers only. Check out my channel : #chocolatecake #sueran #cakerecipes This recipe shows how to make a rich & a moist chocolate cake frosted with butter cream frosting & finishing up with a chocolate ganache from scratch... I am making a four layer chocolate cake here frosting each layer with buttercream frosting & topping up with dark chocolate ganache...My layers aren't even as I expected it to be but the taste & the texture came out to be perfect ;) I hope you will try this recipe out & share you're thoughts with me :) These are the ingredients I used.. Cake: 1 3/4 Cups all purpose flour 3/4 Cocoa Powder (Regular) 2 Cups of white sugar 1 1/2 tsps of Baking powder 1 1/2 tsps of Baking soda 1 tsp of salt 1 Cup pf Whole Milk 1/2 Cup of Vegetable oil 2 tsps of Vanilla essense 1 Cup of regular coffee 2 Large Eggs Buttercream Frosting: 1 Cup of room temperature soften butter 1 1/2 Cups of Cocoa Powder (Regular) -I am using Nestle Cocoa Powder in this video,if you are using a different brand, use 1 cups of cocoa powder and increase according to your taste..(Check ** below for reasoning) 2 Cups of powdered sugar (Confectioners sugar) 5-6 tsps of Milk (as needed to get the right texture) 1 tsp of Vanilla essense Chocolate Ganache: 1 Cup of Dark Chocolate Chips 1 Cup of heavy milk (whipped milk) 1 tsp of Light corn syrup (Optional) 1 tsp of Vanilla essence Pans: Two 9 inch pans Bake: 350 degree for 30-35 minute **I used a different brand(Hershey Cocoa) other than Nestle to make this cake and realized Hershey is way too dark compared to Nestle Cocoa, so the frosting can be bitter. Since I used the above mentioned recipe with adding 1 1/2 cup cocoa, I had to add more confectioners sugar to bring the bitterness down, So thought of mentioning that here. Products I am using: ----------Light Corn Syrup : ----------Dark Chocolate Chips: ----------Cocoa Powder: Equipment I am using: ----------Stand Mixture: ----------9 inch Cake pans: Try it out & let me know in the comments below.. Thank you for watching & don't forget to like & subscribe :) Follow me on Instagram Follow me on Facebook

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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