How to Make the Most Amazing Chocolate Cake

author The Stay At Home Chef   2 year ago
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Quick & Easy Chocolate Cake - No mixer. No eggs. No butter.

No mixer needed! Jenny Jones shows how to make her easy one-bowl chocolate cake from scratch with no butter, no eggs, using olive oil. It’s moist & delicious and ready in 40 minutes. FULL RECIPE: http://www.jennycancook.com/recipes/quick-easy-chocolate-cake/ MORE VIDEOS: http://www.youtube.com/user/jennyjonesvideos NEW RECIPES: http://www.JennyCanCook.com SHARE: Use this link to share Jenny's Easy One Bowl Chocolate Cake recipe video: http://youtu.be/86o4gUPqVKU SUBSCRIBE: Cooks are loving Jenny's easy, fun videos. Use this link to subscribe: http://www.youtube.com/subscription_center?add_user=jennyjonesvideos ALL OF JENNY'S RECIPES: http://www.JennyCanCook.com YOU MIGHT LIKE: Homemade Apple Pie - https://youtu.be/3Uoh82gJvbE Pumpkin Pie - https://youtu.be/ltEcN20_Voc Salmon Patties - https://youtu.be/6FbZlYpdP78 Spaghetti & Meatballs - https://youtu.be/XAHNVoKV1Bc Cinnamon-Raisin Bread - http://youtu.be/kcPsaVuhQXY More on Jenny: http://www.JennyJones.com Pinterest: http://www.pinterest.com/jennycancook/ Twitter: https://twitter.com/jennyskitchen Facebook: https://www.facebook.com/JennysHealthyHomeCooking Instagram: https://instagram.com/jennycancook/ © Copyright 2015 - Jenny Can Cook - Jenny Jones

Mary Berry Chocolate Cake Masterclass with Lakeland

Get the recipe for Mary Berry's delicious Chocolate cake, here:http://www.lakeland.co.uk/r80566/Mary-Berrys-Very-Best-Chocolate-Cake?src=ytube Everyone loves chocolate cake, and now you can bake one just like Mary thanks to her special step-by-step video masterclass, exclusive to Lakeland, that's filled with invaluable hints and tips. See the range of Mary Berry with Lakeland baking products here: http://www.lakeland.co.uk/brands/mary-berry?src=ytube

Chocolate Muffin #110 チョコマフィンの作り方。

道具、材料の紹介。 マフィン型http://amzn.to/2vz9hXl スーパーバイオレットhttp://amzn.to/2uag1Ye レシピ 無塩バター 90g 上白糖 120g 卵 120g 牛乳 90g スーパーバイオレット 150g ココアパウダー 35g ベーキングパウダー 5g チョコチップ 90g 90g unsalted butter 120g white sugar 120g egg 90g milk 150g cake flour 35g cocoa powder 5g baking powder 90g chocolate chips Blueberry Muffin ブルーベリーマフィンの作り方。https://youtu.be/oNk2oLuyg1c Chocolate Banana Muffin チョコバナナマフィンの作り方。https://youtu.be/7QiO9sYwqmY Strawberry Milk Muffin イチゴミルクマフィンの作り方。https://youtu.be/P_vUNZ1wpzA Honey Lemon Muffin ハチミツレモンマフィンの作り方。https://youtu.be/UsKyl4xrjxw ■チャンネル登録はこちら Be sure to subscribe ↓ http://goo.gl/SptLmC Twitter : http://twitter.com/@machinozaregoto Instagram : http://instagram.com/machinoyou チョコバナナマフィンの作り方。 https://youtu.be/nyAkEKgHSNw

How To Make Perfect Chocolate Mirror Glaze - Miroir & Tempering

Learn the easy way to master tempering chocolate like a pro and why you need to do it. And step by step instructions on making a super sexy chocolate glaze that will take your cake to new heights. All at my visit to the Bonnie Gordon College of Confectionary Arts. Glaze ingredients and measurements below Here is an estimated recipe for a miroir glaze for 1 cake 1/2 cup water (125 ml) 1 cup sugar (250 ml) 4 TBSP. cocoa (60 ml) 1 envelope gelatin 7 gm or 3-4 sheets 1 TBSP. glucose or white corn syrup (15 ml)

How to Get Flat Cake Layers

How to Get Flat Cake Layers Blog post with all the instructions: https://preppykitchen.com/how-to-get-perfect-flat-cake-layers/ 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: https://amzn.to/2LJdUDu

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!

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