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Recipe: Best Chocolate Cake and Cupcakes

We are big fans of chocolate cakes in our family. And so far this best chocolate cake recipe from my friend Robyn at Add a Pinch has been my go-to. This is seriously the best. But, in all fairness, I don’t really consider myself a baker. The precision of the cooking gives me anxiety. There is too much chemistry involved.

The butter adds great flavor and the oil keeps the cake moist. (Stacey Little / Southern Bite)

So when I was looking for the best way to make a super delicious chocolate cake recently, I wanted to start with a cake mix. I know. Shoot me. But stay with me for a second …

Now I learned a few years ago that my favorite cakes contain both butter and oil. The butter adds great flavor and the oil keeps the cake moist. So I knew he had to include both.

I’m also a huge fan of the ever popular White Almond Sour Cream Cake (WASC) which many bakers swear by. It starts with a canned mix. So I wondered if there was a way to take chocolate cake mix and use the same method as WASC cake.

A quick Google took me to Liz Marek’s blog. Sugar Geek Show is all about amazing cake and dessert recipes and cake decorating tutorials. It sounds simple enough, but his blog is much more than that. When I tell you she’s amazing, that’s an understatement. If you have time to kill, you have to click on it and check out some of the ridiculously amazing cakes she has created. This is how I would describe Liz.

This recipe makes about 36 cupcakes, and the frosting will give you more than enough for tall decorative swirls. (Stacey Little / Southern Bite)

Either way, she has a recipe for a WASC chocolate cake that met all of my criteria. It started with a canned mix and included both oil and butter. And it was incredibly delicious. So delicious, in fact, that I only made a few tweaks after testing it about six times – you know, science and all. It was so good like that.

I love the flavor of my chocolate buttermilk cake. I have been told that the unique flavor, besides buttermilk, is created by heating the cocoa powder and letting it “bloom”. With that thought in mind, I decided to test the recipe using hot coffee rather than the cold coffee Liz requested. It could all be in my head, but I found it to make a difference. That said, cold coffee will definitely work. And no, your cake won’t taste like coffee. The coffee only intensifies the flavor of the chocolate.

Now you’re probably thinking to yourself, “Why don’t you just start from scratch? Well, I hear you. And here’s the deal: Starting with a cake mix gives us several advantages. This gives us a head start by eliminating certain steps. This reduces the margin of error when it comes to measurement, which means there’s a lot more chance that your cake will be perfect. And Liz’s blog also taught me that it contains emulsifiers that a scratch cake wouldn’t. These emulsifiers also help ensure a perfect cake.

Before serving, let the cake stand at room temperature. (Stacey Little / Southern Bite)

This cake gives you the best of both worlds. It has the reliability of a canned mix, but the flavor of home-made with all the ingredients added.

So why are we adding extra flour? Well the extra flour, cocoa, and sugar help work as a cake mix extender, so we have more dough, which means thicker layers of cake than the super thin layers we would get from a mix alone.

The Decadent Chocolate Buttercream Frosting Recipe is my own creation and have been using for years. And now I have the perfect cake to complete my frosting.

The combination of the two makes for a pretty nasty cake, if I say so myself. And it easily turns into cupcakes.

The Amplified Cake Mix recipe will give you enough dough for about 36 cupcakes, and the frosting will give you more than enough to form mile-high swirls.

For the icing, it is essential to start with butter at room temperature. And once everything is combined, the mixing time will give you some differences in results. For a dense and smooth frosting, you want to mix it up until everything is just combined. If you want a lighter, fluffier frosting, stir it a little longer. Side note: Does anyone else use the terms frosting and frosting interchangeably? I know they are supposed to be different, but I use them both for the same thing. Old habits die hard, I guess.

Another tip from Liz: Cool your cake layers before frosting them. This makes them stronger and a bit easier to coat. Then let the whole cake come to room temperature before serving.

This chewy and chewy cupcake is worth every calorie. (Stacey Little / Southern Bite)

Preparation time: 30 minutes

Cooking time: 40 minutes

Serves: ten

Ingredients

Best chocolate cake:

  • 1 can (15.25 ounces) Devil’s Cake Mix (I like Duncan Hines for this recipe)
  • 1 cup all-purpose flour
  • 1 teaspoon of salt
  • 1 cup of sugar
  • 1/2 cup cocoa powder
  • 1 1/2 cup hot coffee
  • 1/2 cup butter, melted
  • 1/4 cup vegetable oil
  • 1 cup sour cream
  • 3 large eggs
  • 1 tablespoon of vanilla extract

Chocolate Buttercream Frosting:

  • 2 cups unsalted butter, room temperature
  • 1 bag (2 pounds) powdered sugar (7 1/2 cups)
  • 1 teaspoon of salt
  • 1/4 cup cocoa powder
  • 4 ounces of unsweetened chocolate, melted and cooled to room temperature
  • 2 teaspoons of vanilla extract
  • 2 tablespoons of heavy cream (or more)

Instructions

Best chocolate cake:

  1. Preheat oven to 325 degrees and spray two light-colored 9-inch aluminum cake pans with non-stick cooking spray and flour. Put aside.
  2. In the bowl of a blender, combine cake mix, flour, salt, sugar and cocoa powder until well combined.
  3. Add the hot coffee and stir to combine.
  4. Add melted butter, oil and sour cream; mix to combine.
  5. Scrape down sides of bowl.
  6. Add the eggs and vanilla extract and mix for about 2 minutes.
  7. Divide the dough between the two prepared pans and bake for 35 to 45 minutes, or until a toothpick inserted in the center of each cake comes out clean.
  8. Let cool for about 10 minutes in the pan, then turn the cakes out onto a cooling rack to cool completely.

Chocolate Buttercream Frosting:

  1. Add the butter to the bowl of a blender and mix until smooth.
  2. Gradually add the powdered sugar, mixing well after each addition.
  3. Add salt and cocoa powder and mix well.
  4. Add the cooled chocolate and vanilla and mix well.
  5. Add heavy cream to dilute buttercream until smooth and toss to combine.
  6. Add more cream to make it thinner or more powdered sugar if it is too fine.
  7. Once the cake has cooled, cut the rounded part of each cake and frost with the chocolate buttercream.

Remarks

  • To make cupcakes, line a cupcake mold with cupcake molds and fill them about halfway full. Bake at 325 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Makes about 36 cupcakes.
  • The frosting recipe does enough to generously frost the two-layer cake or to frost 36 cupcakes.
  • Cake recipe adapted from Sugar Geek Show Chocolate WASC Cake.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite cookbook. “


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This simple chocolate cake will have you dancing in satisfaction – Manila newsletter

Chocolate Flashback

DANCING TO SWEET BEAT A slice of the decadent chocolate cake from Cakes by Louise

The bad news for me is that the badminton courts in the club and in the village where I play are still closed. It’s sad when you’re a fanatic gamer like me. The good news is that a club in Makati is open once a week for me and my friends to release our frustrations from this prison (no mention of the place, baka sara pa nila). Without any badminton training, my backup plan is the treadmill in my bedroom. This boring workout totally changes when I watch a basketball game, especially when my team is playing. The NBA playoffs have started and my treadmill is in full swing again. I found a way to get through the treadmill in this weather. It’s my little exercise, besides swimming or wading in my kids’ pool, until it gets a little cooler.

Weekends are different. The Salcedo Saturday market just opened and it was wonderful to come back to my favorites. I make a point of going after a good workout and imagining while driving what I will have for lunch. I only have about three or four places to visit in this market. I usually start with two fresh Wawa Bings Bacolod lumpia or a Chinese lumpiang hubad. Then I have either my Moroccan spicy chicken sandwich or the Wagyu shawarma at the back of the market. Next I have a tall glass of chilled dalandan juice. Or I have my shrimp salad and Vietnamese lumpia at the stand next to my place of empanadas. I take a chair and eat my booty at the back of my stall. It was last Saturday and many Saturdays before.

The next day I was playing badminton in Makati and my eyes were on lunch in Mabini. After several weeks without badminton, I survived the difficult morning and looked forward to my lunch. We started with a sample of appetizers from various Middle Eastern appetizers like hummus, tahini, falafel, moutabel, and pita bread. Delicious. We then had a platter of grilled beef tenderloin and chicken with a garlic yogurt sauce and a spicy sauce on the side. (Take the chicken). We also had tender lamb stew over yellow Biryani rice with the meal. This place never fails. The Shawarma Center is located on Salas Street in Ermita. From there I drive over to Binondo and explore and see what else I can store in my fridge.

This chocolate cake was such a hit in the 70s, but then it was gone. Now it’s back, with its thick fondant icing and filling in the middle.

POOL FUN The author (right) and his son Arturo

This week I had a chocolate flashback from the 70s. This chocolate cake was so popular back then. It was such a success, but then it was gone. Today it’s back, with its thick fondant icing and filling in the middle. This simple chocolate cake will make you dance with satisfaction. His baker also makes a good prune cake. Order at Cakes by Louise via social media, @ cakes.bylouise on Instagram and cakes by Loiuse on Facebook, or call or text 0920 9098459.

I also had the best pineapple upside-down cake. It is a must. Call or text Chef Tani on 0917 532 0816. She also bakes an excellent Amaretto cake.

So far, my food intake exceeds my physical diet. I hope the NBA playoffs continue to be exciting, so my exercise will at least neutralize all the food I’ve eaten!

SUGARY REVIVAL Cakes by Louise brings back their chocolate cake known for its thick, melt-in-the-mouth frosting
and filling

At the beginning of the week, I celebrated my birthday. I hid in my room, not wanting to be surprised by a party. Ayun pala, wala!

Enjoy your lunch!

If you have any comments and suggestions on my new discoveries, write to me at [email protected]


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Stout and Chocolate Cake with Toasted Oats by Claire Thomson | Cake

MDaughter Ivy was born on December 23. We arrived home with her on Christmas morning, shocked, loved and utterly worn out – just as many parents of newborn babies are. Christmas that year, unsurprisingly, was a little different from the others. To be honest, I can’t even remember how we spent the day. On Boxing Day, or not long after (the weather turns odd when you relentlessly lack sleep), a baker friend fell with a cake (warning: bumping into someone after birth can cause joy. , but also a visceral horror of having to greet someone from the outside world, so get permission first). “There’s big in it,” she said, and with that she walked away. Rumor has it, although I think it’s considered a bit of an old wives’ tale these days, that drinking stout is good for new mothers, improves iron, and boosts milk production. I don’t know if stout helps, but I do know that a good cake is balm and makes the world go round, especially for teary eyed new parents. This one is also incredibly easy to cook.

For 8 people
beer 250 ml
Unsalted butter 230g
Cocoa powder without sugar 70g
oatmeal 50g, plus 2 tablespoons more for dusting
plain plain flour 200g
Granulated sugar 250g, plus 1 tbsp more for dusting
baking soda 1½ teaspoon
salt a big pinch
eggs 2, beaten
Fresh cream 150g, and more for serving

Preheat the oven to 160 ° C hot air / thermostat 4. Line a 24 cm cake mold with baking paper. Bring the stout and butter to a boil in a saucepan over medium heat. Add cocoa and oatmeal and whisk well until smooth. Remove from the heat and cool a little.

Combine flour, sugar, baking soda and a big pinch of salt in a large mixing bowl. Whisk the eggs and sour cream into the stout and cocoa mixture, mixing well to combine. Add the flour mixture to the egg mixture and mix until the dough is completely combined.

Pour the batter into the prepared pan and sprinkle with sugar and additional oatmeal. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.

Take out of the oven and let cool a little in the mold, then turn out onto a rack to cool completely. Serve with additional sour cream.

From Home Cookery Year by Claire Thomson (Quadrille, £ 30)


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Ina Garten’s Chocolate Cake Recipe with Foolproof Frosting is an easy dessert to feed a crowd

Ina Garten’s Chocolate Cake with Mocha Frosting is a delicious cake recipe that can serve a crowd. It’s an easy-to-bake cake, with a next-level frosting that uses a secret ingredient to enhance the flavor of the chocolate.

Ina Garten | Nathan Congleton / NBCU Photo Bank / NBCUniversal via Getty Images

Ina Garten’s Chocolate Cake with Mocha Frosting Recipe is an Easy Dessert

While demonstrating how to make her chocolate cake with a mocha frosting recipe, Garten shared the ingredient she enjoys using in dessert recipes “to enhance the flavor of chocolate.”

She started by creaming the butter and sugar together until light and fluffy before adding the vanilla and eggs. Garten mixed hot tap water, cocoa powder, and instant espresso powder, then added half and half.

“It’s very strong but it will be good with the chocolate,” she said of adding espresso.

Garten sifted the flour, baking soda, and salt into another bowl and added the dry ingredients and the chocolate / coffee mixture to the butter and sugar mixture.

After everything was mixed, Garten poured the batter into a 9 x 13 inch cake pan. “I buttered it, put on baking paper, then buttered and floured it all,” she explained. “There’s no point baking a cake if you can’t get it out of the pan. I pay close attention to this.

She baked the cake in a 350 degree Fahrenheit oven for 30 minutes and, when finished, let it cool completely.

Ina Garten has a sure-fire and delicious mocha frosting

After the cake has cooled completely, Garten demonstrated how to flip the cake over on his hand, peel off the piece of parchment paper, and put it on a platter for frosting.

“Mocha frosting couldn’t be easier,” she explained as she got down to work melting sweet and sour chocolate, butter, espresso powder and heavy cream. in a bowl over a pot of simmering water. For an even more delicious flavor, Garten added coffee liqueur and vanilla extract, then stirred the frosting mixture until smooth.

She refrigerated the frosting for 30 minutes, then used a hand mixer to beat the frosting. “It’s really like a ganache,” Garten explained. “If you whip the ganache or chill the ganache, it ends up like frosting, just like that.”

“I just want to make sure it’s nice and firm and smooth,” she added.

Garten poured the frosting on top of the cake, icing only the top and creating decorative swirls. “I love when you can see the cake and the frosting,” she explained.

RELATED: Ina Garten’s Brownie Recipe Uses This ‘Magical’ Ingredient She Says Improves Chocolate Flavor

Ina Garten has the perfect trick for cutting a cake

Garten said the cake can serve 12, and she shared her tip for cutting the perfect sizes. “In order to get 12 pieces that are exactly the same size, what I do is mark them in half and then mark them again in half. And then you will see that it is easier to get four pieces of equal size, ”she explained.

After running her knife through the frosting to make guidelines for the cake pieces, she sliced ​​it.

You can find the full recipe on the Food Network website.


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Flourless chocolate cake with cherry compote in red wine

Ingredients

Cup of sugar

?? cup of cocoa powder

ten coarsely chopped sweet and sour chocolate

½ cup unsalted butter, cut into pieces

4 large eggs

1 teaspoon of vanilla extract

½ teaspoon kosher salt

For the whipped cream

tablespoons of sugar

?? cup of fresh cream

½ cup of heavy cream

For the compote

Makes about 2 cups

1 cup of dry red wine

½ cinnamon stick

½ Sugar

1 cup of dried sour cherries

Instructions

Butter an 8-inch cake pan and line it with parchment paper. Preheat the oven to 350 degrees. Sift the sugar and cocoa powder together in a small bowl and set aside.

Place a pot on the stove with 2 inches of water for a double boiler and bring to a boil. In a bowl that will rest on top of the pan, add the chopped chocolate and butter. Place the bowl on the heat and stir gently with a heat-resistant spatula until it is just melted (don’t let it heat too much). Stir in the sugar and cocoa powder mixture until completely incorporated. Whisk each egg individually, just incorporating each before adding the next. Stir in the vanilla and salt.

Pour the dough into the prepared pan and place on a rack in the center of the oven. Bake for 30 minutes, until just set. Remove from the oven and let cool to room temperature before unmolding.

For the whipped cream: In a bowl, whisk together the sugar and crème fraîche until smooth. In another bowl, whip heavy cream until stiff and medium peaks form. Incorporate the whipped cream into the crème fraîche mixture. Makes 2 to 3 cups.

To serve, cut into regular slices and arrange on plates. Place 2 tablespoons of dried cherries and syrup (see recipe below) next to the slice of cake and top with whipped cream.

For the cherry compote in red wine: Bring the wine, cinnamon stick and sugar to a boil and add the cherries. Return to a simmer and cook, 5 minutes, until the cherries are plump. Remove from the heat and let cool completely. Remove the cinnamon stick. Serve at room temperature. Store in the refrigerator for up to 1 week.

– Liza Hinman


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