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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! ________________________________________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ _______________________________________ The Most Amazing Chocolate Cake BUTTERMILK SUBSTITUTE: http://thestayathomechef.com/buttermilk-substitute/ Prep Time: 10 minutes Ready In: 45 minutes Yield: 3 9-inch rounds 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 Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below) Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely. Frost with your favorite frosting and enjoy! Notes The better quality cocoa powder you use the better the cake will taste. Chocolate Cream Cheese Buttercream Frosting Prep Time: 10 minutes Yield: enough frosting for a 3 tiered cake 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 In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results Add in cocoa powder and vanilla extract. Beat until combined. 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 1. Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess. 2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. 3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. 4. Divide batter among the three pans. 5. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). 6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely. 7. Frost with your favorite frosting and enjoy! Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too. PRINTABLE RECIPE: http://thestayathomechef.com/the-most-amazing-chocolate-cake SUBSCRIBE to my channel: http://youtube.com/thestayhomechef FACEBOOK: https://www.facebook.com/TheStayAtHomeChef/ INSTAGRAM: https://instagram.com/thestayathomechef/ PINTEREST: https://www.pinterest.com/stayathomechef/ TWITTER: https://twitter.com/thestayhomechef CONTACT ME: email@example.com Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/
You may be asking yourself, why is my cake dry? These are my 5 moist cake tips and tricks that you MUST know before you bake for that special event -- you'll wish you knew this earlier! 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: https://www,jillianscakery.com.au - 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 video for a delicious classic Apple Pie! https://youtu.be/_pqzk9NPoaE
Want to make the best chocolate cake you ever tasted? This recipe is the one for you. http://chfstps.co/1R3v1Pl You’re passionate about cooking. We’re here to help. Become a member and be the first to learn about new recipes, special offers, and goings-on around the kitchen: http://chfstps.co/1paXXVd And while you’re at it... Sign up for ChefSteps newsletters: http://chfstps.co/1X4deYG Learn about Joule: http://chfstps.co/1X4derO Learn about premium: http://chfstps.co/1SIbhka Like us on Facebook: http://chfstps.co/1thBubb Follow us on Instagram: http://chfstps.co/1nDs8Fj Tweet with us: http://chfstps.co/1gMVbWA Get Pin-spired: http://chfstps.co/1koB9kI Read our blog: http://chfstps.co/1rhTgh0
Official HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE & FROSTING Recipe...right off the back of the HERSHEY'S COCOA can. Deronda demonstrates now fast and easy this cake is to make in your very own kitchen!! A decadently rich moist cake that will satisfy any CHOCOLATE CAKE lover!!! Click on SHOW MORE below for recipe... HERSHEY'S "PERFECTLY CHOCOLATE CAKE" CHOCOLATE CAKE Grease & flour 2 9-inch round cake pans. Set aside. Preheat oven to 350 degrees F. 2 cups of sugar 1 3/4 cups all-purpose flour 3/4 cup Hershey's Cocoa powder 1 1/2 teaspoons of baking powder 1 1/2 teaspoons of baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons pure vanilla extract 1 cup boiling water 1. In a large mixing bowl add all dry ingredients. Mix well with a whisk. 2. Add milk, eggs, oil and vanilla to dry ingredients. With an electric mixer, on medium, beat for 2 minutes. Whisk in boiling water until smooth (batter will be thin). 3. Add cake batter equally into prepared round baking pans. 4. Bake for 30-35 minutes of until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 1 stick (1/2 cup) butter or margarine 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract 1. Melt butter over low heat. Whisk in cocoa until smooth. 2. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Beat in vanilla. Add more milk if needed. Frost cake!! JOIN ME ON... Instagram: https://instagram.com/Foods101withDeronda Pinterest: https://pinterest.com/ddsdsd Google Plus: https://plusgoogle.com/Foods101withDeronda Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat... Appetizers, Main Dishes, Desserts, Snacks, Breads, and Tips from start to finish. https://www.youtube.com/user/Foods101withDeronda
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.
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
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"Lift me up" Song by zhanic at Pond 5 http://bit.ly/pond5liftmeup