Monthly Archives May 2020

Best Chocolate Cake Recipe – How To Make The Best Chocolate Cake

By Posted on 4min read3 views

Have you ever felt like chocolate cake just isn’t chocolatey enough? This cake triples the chocolate flavor with cocoa powder, chocolate chips, and brewed coffee and espresso powder to boost that chocolate flavor. You have questions ? We have answers ! Check them out below!

Can I do this without coffee or espresso powder?

Absoutely! You can substitute the coffee for water and the espresso, you can just leave it out.

How much more frosting should I make to cover the entire cake?

A double lot should do the trick! That’s 2 cups each of heavy cream and chocolate chips, 12 oz. cream cheese and 2 tablespoons of granulated sugar. (Don’t forget that pinch of salt!)

What kind of frosting could I make in place of the whipped ganache?

You can still go classic with buttercream! Our chocolate buttercream is super delicious, and it Also gets a flavor boost from the espresso powder. If you are looking for something simpler, this cake would be super delicious served with a big dollop of homemade whipped cream!

How do you do the chocolate curls?

Take a bar of chocolate (milk, white or dark all works) and use a vegetable peeler to shave off long pieces of the lean side of the chocolate bar. We have found that chocolate at room temperature produces much nicer curls than cold chocolate.

Why are there no eggs in this recipe?

Well as you can see from the video above I tested many of chocolate cakes. As it turns out, those made without eggs ended up having our favorite texture! The elements eggs provide in cooking, such as structure, rise and fat, are all taken into account by other ingredients in this recipe. For example, we have baking soda in the form of baking soda, so we don’t need the natural leaven provided by whipped egg whites.

How far in advance can I make this cake?

You can bake the cake up to a week in advance! When cool, wrap tightly in plastic wrap and store at room temperature.

Did it? Let us know how it went in the comments section below!

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8 – 10

Preparation time:





Total time:





For Cake

1/2 tsp.

unsweetened Dutch cocoa powder

2 bedrooms

brown sugar, lightly packed

1 ch.

freshly ground coffee

2 tbsp.

chocolate shavings, for garnish (optional)

For the icing

1 ch.

semi-sweet chocolate chips

6 oz.

cream cheese, softened at room temperature

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  1. Preheat the oven to 350 °, line two 8 “round cake pans with parchment paper and grease them with cooking spray.
  2. In a large bowl, whisk to combine the flour, cocoa powder, baking soda, espresso powder and salt.
  3. In a medium bowl, whisk to combine the brown sugar, buttermilk, coffee and vegetable oil.
  4. Add the wet ingredients to the bowl with the dry ingredients and whisk to combine. (Some lumps are ok!) Divide the dough between the prepared cake pans and bake until a toothpick inserted in the center of each cake comes out clean, 33 to 35 minutes. Let the cakes cool in the pan for 15 minutes, then let cool completely on a wire rack, 45 minutes to an hour.
  5. Place chocolate chips in medium heatproof bowl or measuring cup. Heat the heavy cream in a small saucepan over medium heat. When bubbles start to pierce the surface around the edges of the pan, turn off the heat. Pour the hot cream over the chocolate chips. Let stand 5 minutes, then stir gently until the sauce is smooth. Reserve in the fridge.
  6. In a medium bowl, use a hand mixer to beat the cream cheese until light and fluffy. Add the sugar and beat until completely incorporated. Add a few tablespoons of ganache and beat to combine with cream cheese. Slowly stir in the rest of the ganache, add a pinch of salt and beat until soft peaks form. Refrigerate for 30 minutes.
  7. Build a Cake: Level the cakes with a large serrated knife by holding the knife horizontal to the cake and cutting a thin layer from the top until it is even. Place a small dab of icing in the center of your serving plate to prevent it from slipping. Place the first cake in the center of the serving dish, then frost the top with half the frosting. Add the second layer of cake and frost the top with the remaining frosting. If using, garnish with chocolate shavings.

Chelsea lupkin

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San Francisco Bakery Vive La Tarte Chocolate Cake

By Posted on 3min read4 views

The coronavirus has brought out the inner baker in many of us, with weekends devoted to sourdough breastfeeding and layering desserts much more complicated than what we might normally try at home.

If all the time spent indoors has given you a whole new baking itch that you still don’t know what to do with, try this chocolate cake. It’s decidedly simple, with just a single layer, and no extra frills – other than a few berries and powdered sugar, which are good if you have it but okay if you don’t.

The other great thing about this cake during the pandemic is its list of ingredients: chocolate, butter, sugar, eggs, flour. You might have everything in your pantry right now.

The recipe comes from Vive La Tarte by Arnaud Goethals and Julie Vandermeersch, a charming bakery with locations in San Francisco’s SoMa, Noe Valley and the Ferry Building (the one in Noe Valley is currently the only one open for pickup on weekends). end, if you order in advance). Vive La Tarte is perhaps best known for its inventive croissants, filled with coconut cream, flavored with orange blossom and za’atar, and folded over eggs and avocado like a petit taco. -breakfast.

But this simple Belgian chocolate cake is a cohesive spectacle in the case of pastry making for good reason. It is deep and rich, with a nice sweet-salty balance.

Janelle Bitker is a writer for the San Francisco Chronicle. Email: [email protected] Twitter: @janellebitker

Vive La Tarte chocolate cake

Make a 9 inch cake; serves 8

One of the reasons it’s a great cake to try during coronavirus is its short, indulgent ingredient list. Do you only have dark chocolate? No problem, the result will be extra intense and delicious. You can also substitute all-purpose flour for baking flour. The crumb won’t be as tender, but you probably won’t notice the difference. The cake will keep wrapped at room temperature for four days.

cups (9 ounces) chopped dark chocolate, ideally 64% to 68% cocoa

½ cup (3 ounces) of milk chocolate

3 The sticks (1½ cups) Unsalted butter

1 Sugar

6 large eggs

cups of pastry flour

Flaky sea salt to taste

Seasonal berries

Granulated sugar

Instructions: Preheat the oven to 350 degrees. Line a 9-inch round cake pan with parchment paper and spray with nonstick skillet spray. Put aside.

Place dark and milk chocolates and butter in medium heatproof bowl. Place the bowl over a pot of simmering water (the bowl should not touch the water) and stir constantly until chocolate and butter are melted and combined.

Transfer the melted chocolate mixture to the bowl of a stand mixer fitted with the whisk. Add the sugar and mix on high speed until incorporated, about 1 minute. Slowly add the eggs one at a time and mix until well blended and the mixture has a smooth and shiny texture, about 2 minutes. Add the flour and continue to mix until well combined, scraping the bowl as needed. Make sure you don’t over mix.

Pour half of the dough into your cake tin and sprinkle with salt. Garnish with the rest of the dough. Bake in the oven until cracks appear around the edges of the cake and the middle shakes slightly but a toothpick inserted near the center comes out with moist crumbs rather than wet dough, 25 to 30 minutes . Turn the cake halfway through baking.

Transfer the cake to a cooling rack and let cool in the pan for 20 minutes. Run a knife around the edges and turn to remove the cake then let cool completely (it will set as it cools). Serve with fresh seasonal berries and a dusting of powdered sugar.

This recipe has been updated with a new baking temperature and longer baking time, along with specific cooling instructions, after several Chronicle readers said the cake took longer to bake than expected.

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This five-minute recipe has gone viral for good reason

By Posted on 3min read3 views

If you’re looking for an easy-to-make chocolate cake for a special occasion or just to satisfy your sweet tooth, this recipe is perfect for you.

While many of us are stuck at home with the coronavirus, finding things to do with what we have on hand can be difficult. This can be especially difficult if you don’t have an oven. If you want something sweet like chocolate cake how are you supposed to go about satisfying your sugar cravings?

That’s the question Emma Fontanella from Emma’s Goodies on YouTube answered with her 5 Minute No-Bake Chocolate Cake Recipe. The recipe consists of items that you probably already have on hand. Cocoa powder may be all you need to buy (or have it delivered through Amazon or another grocery delivery service).

Once you’ve mixed all the ingredients together, this is where Emma starts to get really handy.

If you don’t bake a lot, you may not have a pan to put the cake batter in. And since this microwaveable cake, even if you have a cake pan, it might not be microwaveable. Emma uses a plastic container with handles (which looks like a bucket), but notes that as long as the container is microwave safe, it will work just fine. You can cover it with baking paper or grease it so that the cake comes out easily. If you want to eat it straight out of the container, you do!

The recipe says it’s for a 9-10 inch cake, but I bet you can pour the batter into mugs and make individual servings. Just watch the cooking time.

Once the dough is mixed and poured into the container of your choice, put it in the microwave for five minutes. Obviously, the time will depend on how powerful your microwave is, but as long as you keep an eye on it you shouldn’t have any problems.

You can watch the whole process, along with the recipe and instructions, here:

Then, ICING! What is a cake without icing? And according to Emma, ​​this one only takes a minute to make. That being said, you need to refrigerate it for 30 minutes.

As for the ingredients you have on hand, the frosting contains dark chocolate and powdered sugar, so if you don’t have any in your closet, you’ll want to buy them. The recipe also calls for over 3 cups of powdered sugar, which can usually make the frosting too sweet, but because Emma uses dark chocolate, the bitterness can take some of that sweetness away and balance it out.

A word of caution regarding the cake: since you are cooking it in the microwave, the texture may not be the same as you get when baking in a traditional oven. Most likely, it will be more spongy. If you’ve ever baked a mug cake or one of those microwave desserts they sell in the grocery store, you know what I’m talking about.

This doesn’t mean that there is something wrong with the cake (it’s still cake!), It will taste as good as if you baked it in the oven which, let’s be honest, is the part. the most important. So if you’re dying to eat a cake or trying to figure out what to do for someone’s birthday, this is a great option.

What do you think of this chocolate cake recipe? Will you try it? Let us know in the comments below!

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