How to Make the Most Amazing Chocolate Cake

author The Stay At Home Chef   2 year ago

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MOIST CHOCOLATE CAKE Check out our kitchen machine here: foodCAST is providing daily video how to do recipes, easy and fast to do for everyone. You can do it! Scroll down to see written instructions! If you liked this recipe click the like button and share this recipe with your friends and family! Show us love and subscribe to our YouTube channel for daily recipes! Follow us on: Facebook: Instagram: foodcast_official Our website: INGREDIENTS: For batter: Sugar 2 cups Flour 1 3/4 cups Cocoa 3/4 cup Baking Soda 1 1/2 tsp Baking Powder 1 1/2 tsp Salt 1 tsp 2 eggs Milk 1 cup Oil 1/2 cup Vanilla Extract 2 tsp Boiling Water 1 cup For icing: Butter 1 cup Cocoa 1 1/2 cup Powdered Sugar 2 cups Milk 2/3 cup Vanilla Extract 1 tsp STEP-BY-STEP INSTRUCTIONS: Music: Blue Skies by Silent Partner Source: YouTube Audio Library Keywords: recipe foodcast how to

Easy Chocolate Mud Cake Recipe ! - Super Fudge Cake recipe

Easy Chocolate Mud Cake Recipe ! Please SUBSCRIBE: ► ►If you are on Facebook, Please say hello and "like" my page ! ► One bite and you will fall in love with this super fudge cake ! It's super moist and super fudgy in texture. It's an Australian mud cake, but in simple terms it's a fudge brownie type cake. It's dense like a fudge brownie, dark and delicious but it's also super moist and tall like a chocolate cake. I cover the chocolate mud cake with a delicious dark chocolate butter ganache which is amazing. The recipe for that is below. Dark Chocolate Butter Ganache Recipe: ► This cake is easy to make, so I hope you try it out ! BAKING PAN Dimensions: 8 inches diameter / 20 cm diameter 3-1/2 inches high / 9 cm high *** YOU MUST use baking paper around the sides of your cake pan, or you will have this cake overflow *** -- this cake rises up very high when baking ! - so please use a very tall baking tin, or use baking paper like you see me using in my video ! *** Please subscribe, like and share if you can, I do appreciate it. ► ▬▬▬▬▬▬ஜ۩۞۩ஜ▬▬▬▬▬▬▬ ★► Main website with printable recipes: ★► My Website with Printable Recipes: ★► Facebook: ★► Twitter: ★► Instagram: ★► Pinterest: ★►GOOGLE Plus: ▬▬▬▬▬ஜ۩۞۩ஜ▬▬▬▬▬▬▬▬ Please subscribe - Thank you ! ★► ▬▬▬▬▬▬ஜ۩۞۩ஜ▬▬▬▬▬▬▬ Are you a mobile user ? Here is the clickable link to the video recipe preview you saw at the end of this video: Dark Chocolate Butter Ganache Recipe: ►

How To Make The Ultimate Chocolate Cake

Reserve the One Top: Get the recipe: THE ULTIMATE CHOCOLATE CAKE Servings: 12 INGREDIENTS CAKE 1½ cups flour 1 cup Dutch processed cocoa powder 1 teaspoon salt 1½ teaspoons baking soda ½ teaspoon baking powder 1½ cups stout 1 tablespoon vanilla extract 1 tablespoon espresso powder 1 cup butter, softened 1½ cups sugar 3 eggs ½ cup mayonnaise 4 ounces dark chocolate, chopped BUTTERCREAM 1½ cups butter, softened 1 tablespoon vanilla extract ½ cup Dutch processed cocoa powder 5 cups powdered sugar Fresh fruit, to decorate PREPARATION 1. Preheat oven to 325˚F (160˚C). 2. Grease and line three 8-inch cake tins with parchment paper. 3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside. 4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside. 5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together. 6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. 7. Add the mayonnaise and beat until the mixture is smooth and creamy. 8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated. 9. Using a rubber scraper, fold the dark chocolate chunks into the batter. 10. Distribute the batter evenly between the 3 prepared cake tins. 11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. 12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch. 13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers. 14. While your cakes are cooling, prepare the buttercream. 15. In a large bowl, beat together the butter and vanilla. 16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy. 17. Decorate to your liking. 18. Enjoy! Check us out on Facebook! - Credits: MUSIC SFX Provided By AudioBlocks ( Innocent Echoes Licensed via Warner Chappell Production Music Inc.

Chocolate Cake Recipe (Chocolate Mud Cake)

INGREDIENTS BELOW! :) If you like chocolate cake then you will love this recipe. I decided to make this cake as a single tall layer for my son's birthday. If you prefer to bake in a 9x13 cake pan then adjust the oven temp to 350 degrees Fahrenheit and bake for 30 to 35 minutes or until your toothpick comes out clean. I have linked some of the ingredients I used below. :) INGREDIENTS Cake: 1 3/4 cup flour (1 y 3/4 tazas de harina) 1/2 tsp baking soda (1/2 cucharilla de bicarbonato de sodio) 1 tsp baking powder (1/2 cucharilla levadura en polvo) 1 tsp salt (1 cucharilla de sal) 1/2 cup cocoa powder (1/2 taza polvo de cacoa) 3/4 cup unsalted butter (3/4 taza mantequilla) 1 2/3 cups sugar (1 y 2/3 tazas de azucar) 6 ounces semi-sweet chocolate chips (6 onzas chocolate semidulce) 1/2 cup of coffee (1/2 taza de cafe) 1 tbls veg oil (1 cucharada de aceite vegetal) 3 large eggs (3 huevos tamaño grande) 2/3 cup milk (2/3 taza de leche) (Recipe in grams below) * If you choose not to use coffee be sure to replace coffee with extra milk. CHECK OUT MY EGGLESS CHOCOLATE CAKE RECIPE link below INGREDIENTS IN GRAMS 240 grams flour,1/2 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 64 grams cocoa powder, 171 grams unsalted butter, 350 grams sugar, 168 grams semi-sweet chocolate chips, 118.3mL coffee (Optional. If not using coffee add extra milk), 15 mL vegetable oil, 3 eggs, 157.7 mL whole milk Ganache: 1/2 cup (118.3 mL) of room temperature heavy cream, 1 cup chocolate chips (225 grams) (I used semi-sweet) Chocolate Ganache Frosting Moist Chocolate Cake Brownie Cake Recipe Mud Cake Recipe Chocolate Cake Recipe Pastel de Chocolate Moist Cake recipe Homemade Chocolate Cake Chocolate Fudge Cake

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

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!  ___↓↓↓↓↓↓ CLICK TO GET MORE LINKS AND RECIPES ↓↓↓↓↓↓↓↓ ___ Subscribe to my channel 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 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 Standing Lego Batman cake Pikmin Cake Doctor Strange Cake Minion cake Tinkerbell Gruff Cake Carved Pumpkin Cake Batman v Superman Better than anything trifle 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 YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE Blog: Facebook: Pinterest: Instagram: Twitter: "Lift me up" Song by zhanic at Pond 5

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!
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The Most Amazing Chocolate Cake


Prep Time: 10 minutes
Ready In: 45 minutes
Yield: 3 9-inch rounds

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

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!
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

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)
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.
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.



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


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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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (

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