Chocolate Cake with Semi-Sweet Chocolate Icing

 

Simple Chocolate Cake Recipe Demonstration Joyofbaking.com

Video taken from the channel: Joy of Baking


 

EASY Semi Sweet Chocolate Ganache Recipe

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Amazing Chocolate Cake

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The Best Chocolate Frosting Recipe Chocolate Ganache

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How to Make the Most Amazing Chocolate Cake

Video taken from the channel: The Stay At Home Chef


To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Combine all ingredients together in a small saucepan.

Heat over low heat, stirring until chocolate melts and mixture is smooth. Use immediately to top the Vanilla-Fudge Marble Cake recipe #45104. Submit a Recipe Correction. milk, pure vanilla extract, eggs, granulated sugar, semi sweet chocolate and 13 more Yellow Cupcakes with Chocolate Frosting Brown Eyed Baker cake flour, vanilla extract, baking powder, kosher salt, unsalted butter and 8 more. The best chocolate cake recipe.

Ever? There are plenty of claims for the best chocolate cake recipe. I get that. But with one bite of this decadent, moist chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake. Many housewives love to cook homemade desserts.

Cakes or cake with chocolate icing will please adults and children, especially if you strictly adhere to the recipe. A glaze made of white or dark chocolate will be a great option for decorating a dessert with bird’s milk, biscuit cakes and other homemade cakes. Preheat oven to 350 degrees F (175 degrees C). Spray a 9″ cake pan with non-stick baking spray, set aside.

In a large bowl combine the flour, cocoa powder, both sugars, baking soda, baking powder, and salt. In a separate bowl, whisk together the eggs, oil, sour cream, milk, and vanilla. I make a Flourless Chocolate Cake at least a couple of times a year and it is one of my favorite recipes. The Chocolate Quinoa Cake on the other hand, has the texture of a traditional cake, yet with no special flours required. All.

Melt 5 squares Baker’s unsweetened or semi sweet chocolate; sit aside to cool. ingredients along with 2 tbsp. milk for smooth consistency. Ingredients: 7 (egg.. marg milk.. sugar.. vanilla ) 2. Add the vanilla and the cooled chocolate and beat on high for about 2 minutes, scraping the sides as necessary, until the frosting is creamy, smooth, and very fluffy. Spread across the cake of your choice, or just grab a spoon.

Fluffy, Creamy, Perfect Chocolate Buttercream Frosting 4.9. 4. To make frosting, combine fudge, cream, and salt in a medium saucepan over medium heat, stirring until melted and smooth, about 5 minutes. Immediately pour over cake.

Let stand 15 minutes before serving to allow the icing to set.

List of related literature:

Another challenge was to give this cake enough cocoa to lend a pleasant chocolate flavor without overpowering the fluffy cream cheese frosting sandwiched between the layers.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

This impressive cake has rich chocolate flavor, deep brown color, and a moist, tender crumb, all layered with a whipped cream filling and cloaked in a luxurious chocolate glaze.

“Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful” by Barbara Fairchild
from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
by Barbara Fairchild
Andrews McMeel Publishing, LLC, 2010

Intense chocolate flavor and melt-in-the-mouth texture make this cake a delicious and satisfying chocolate dessert.

“The Tassajara Bread Book” by Edward Espe Brown
from The Tassajara Bread Book
by Edward Espe Brown
Shambhala, 2009

Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Holding the two cake layers together is whipped ganache, much paler in color than the glaze because of its higher proportion of cream and the air that’s been incorporated.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Spread more buttercream over the chocolate layer.

“Maida Heatter's Cakes” by Maida Heatter
from Maida Heatter’s Cakes
by Maida Heatter
Cader Books, 1997

As for the frosting, a fluffy chocolate frosting is the perfect partner to this cake.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

This will create a glossy, smooth, professional-looking chocolate cake.

“BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes” by Shirley O. Corriher
from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
by Shirley O. Corriher
Scribner, 2008

You could add more chocolate to suit your taste (2 tablespoons cocoa powder with the cake mix in step 2), but it would muddy up the color.

“The Cake Mix Doctor” by Anne Byrn
from The Cake Mix Doctor
by Anne Byrn
Rodale, 2003

In a heatproof bowl placed over a pot of simmering water, stir together chocolate, cream, sugar and vanilla essence until the mixture melts.

“Chef Wan Sweet Treats: 240 pastry recipes from Asia’s most flamboyant food ambassador” by Chef Wan
from Chef Wan Sweet Treats: 240 pastry recipes from Asia’s most flamboyant food ambassador
by Chef Wan
Marshall Cavendish International (Asia) Private Limited, 2012

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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41 comments

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  • It literally best cake I have ever seen ohh my god I don’t have any ingredients I wish I could make this. But only I can see not make

  • Thanks a lot for this amazing recipe.
    I just like to know the difference between this cake and chocolate chiffon cake? Which one do you recommend for a birthday cake?

  • I made this cake at least 5 times in the last year. So far this is the best cake that I have tasted. You are also explaining so well. I am so in love with this recipe.

  • The 3-tier cake will be too big for me to handle as this is going to be my first baking experience. Could someone suggest how much flour, eggs, buttermilk and cocoa powder should be used in 2-tier cake? Will really appreciate your response.

  • @bakers secret I didn’t know you had this channel as well..I’m subscribed to your bake like a pro channel,subbing to this one as well 😉

  • I made this cake and it took me about 4 hours in total but it was definitely worth it, it’s literally the best cake I have ever tasted

  • Could you please let me know which flour is used in this cake? I have never baked so I am not sure which flour to pick? Thank you so much

  • Omg this title isn’t just clickbait���� I made this cake a few days ago and it’s really the most amazing, moist, soft chocolate cake I’ve made! Love the recipe thanks for sharing!

  • Pro tip for those of you that didn’t already know: you can easily divide this recipe into thirds for one layer or two thirds for two layers (1 cup of flour for one layer, etc.) for the eggs if your making one layer just do one large egg but if your doing two just use three eggs
    I also made this a two layer and it was super delicious and moist, for the frosting I just used vanilla cream cheese frosting for that pop of color:)

  • This is amazing! I didn’t make the frosting, but I made the cake with gluten-free flour and it still turned out perfect! I’ll definitely use this recipe again next time I make chocolate cake.

  • Ok, just tried this but had cut it down to 2 cups of flour and reduced the rest accordingly. Unfortunately it was so liquidy, had to increase the flour by almost 1 1/2 cups. I am currently waiting to see how it turns out after baking.

    Ok, so I should not have added that much more flour. I will try this again but will only add about 3/4 cup of flour extra. I am determined to get my Bruce Bogtrotter cake.

  • Her: tap out the excess into a trash can or the sink
    Me: how about into my mouth? There is no food to waste in this kingdom!

    I will just add it into the batter for extra chocolate, everyone happy ^^

  • No! My cake didnt turn out soft decadent. It was hard! I followed da recipe word to word except i half it as it was too big cake! It didnt turn out good! I wud suggest tasty s chocolate cake recipe was way much better than dis one!

  • Have made this before and can confirm super yummy but quite big. I reduce the sugar and add some instant coffee to the hot water which brings out the chocolate flavour, and you doesn’t taste like coffee.

  • I’ve tried the cake for my sister’s birthday used yogurt instead of buttermilk and 1 cup of sugar. Turned out nice but for this week i will do it again for my daughter’s birthday and increase the amount of sugar to 1.5 cups as the first time it was kinda tasteless…

  • Stumbled upon this video while looking for cake recipes. Made it the other days for mom’s bday. Now, it’s our favorite.. It’s so moist and decadent.. I felt like I was a professional baker when we ate it ��

  • Since I “met” you I started baking, I was afraid of baking before���� You make make baking to look so easy! You are my teacher! Thank you so much for everything! And I don’t know if you know, but you are very popular in Romania!! xx

  • I tried cake recipe for first time seeing yours….. You make me so easy to understand…. And it came out very well….. Everyone in my home loved this cake….. Its so chocolaty and yummy…. Please make more easiest recipe…….thank you so much……. I love this channel

  • Hi! Can i use fresh milk instead of whole milk coz i can’t find the latter in the grocery? Would it still produce nice buttermilk?

  • I’ve made this chocolate cake on my channel based on your recipe, but steamed version. The taste was so amazing..❤️ I made it for my child birthday, and our family member were so surprised with the taste. It was so… Good… Thankyou for your amazing recipe. ❤️

  • Who is a lazy person and get mor lazy in lockdown.
    Me: before viedeo
    After watching the viedeo lets make it. After10 mins
    Why i am making it i can order online.

    ��������������

  • I tired this recipe today,omggg trust me guys it the best cake I have ever made,the cake was super super soft.Thankyou soo much for this recipe❤❤❤

  • Love your cakes so much.
    Just to ask if I would like to go for 500g cake, is it ok divide into half the ingredients measurement. I am so new to this. Thanks

  • I really love all your recipes they are very well presented �� do checkout my channel too for awesome recipes! A new YouTuber

  • Hi, instead of butter milk ( milk + vinegar), can I make a homogeneous liquid out of yoghurt ( Greek / home made yoghurt )? I understand that eventually any buttermilk shouldn’t be sour.
    Please do reply. Thank you.

  • Hey sister
    The cake is Sooper awesome and great.������
    Tell me an easy substitute for cream in ganache,hard to find��
    And can I skip coffee ��
    Can I use lemon juice instead of vinegar please��
    Reply fast it’s urgent

  • I love it! It looks so delicious �� I wanna try this at home but I only have a 8″ round pan. What will be the measurements if I use 2 8″ round pan? Thank you in advance! ��

  • Hi instead of using ½ tsp of baking soda and 1 ½ baking powder, can i use 3 tsp of baking powder since i dont have baking soda in my kitchen? please answer thank you so much.

  • I made this cake today. It’s is super moist thanks so much. Can you do a mud cake dark chocolate or white. Just want to learn how to make the perfect mud cake

  • So simple yet delish!! I’m definitely interested in baking this! Can I use mocha frosting from another of your recipe instead of ganache for this cake?

  • Without saying a word,U create a wonderful art,great explanation without uttering a word,U r a master in baking,I tried the cake today and it was the one of the lavish cake that I have eaten in my life it was so so soft, heaven ✨✨✨✨,pls keep uploading more recipes,do upload pineapple cake…love U ✨✨✨��

  • Mam I love watching your videos. I don’t known why but its make me so and happy and settle. I love cooking and baking and you makes me wow every time���� Stay blessed

  • Hey there!
    I tried out the cake and it came out a bit dry
    I added all the ingredients in the exact same measurement from the video
    Is there anything I can do to make it more moist

  • I tried this recipe. It’s so good but my problem is my cake gets crumbly. I followed the exact measurement. What could possibly be the reason why it became crumbly? I would appreciate if you could help me. Thank you!

  • What will be the ratio of cake flour?? I mean for 1 cup cake flour the recipe was ( 1cup cake + remove 2 tbs and add 2 tbs corn starch )??

  • Can I use salted caramel chips instead of chocolate chips? I’m looking for icing recipes that’s not too hard. I’m making a salted caramel cake, we’ll at least attempting to. lol.

  • wow thank u for this beautiful video,can i use all purposed cream instead of whipping cream????will wait for ur reply,thank u so much

  • I’ve been making this cake consistently for the past five years and to see people are just now finding the recipe because of quarantine is sorta annoying

  • YES PEOPLE I can vouch for this!best chocolate cake EVER. You will not regret making this!i once made this 2 days in advance and it was still ridiculously moist

  • I tried this recipe and was pretty dissapointed with the outcome. Overall the cake did not have a chocolate or fudge flavour and was pretty bland with more of a brownie consistency. The buttercream did not taste nice and I strongly recommend seiving the icing sugar as it clumps the cream which blocks the piping bag. I think the buttercream recipe had too much butter and not enough chocolate as it really just tasted of butter. Maybe using dark chocolate for the buttercream could have helped but 3 sticks of butter was too much and I had so much buttercream left over I threw it all away. Everyone I shared the cake with avoided the buttercream because it tasted horrible. The buttercream also used too much icing sugar which I felt was a little unnecessary.

    The flour butter idea to grease the pan did not work. I recommend just using baking paper as I tried this method and I couldn’t get my cake out any of my tins.

    It was too moist to the point the cake would stick to whatever plate I would use to place it on even after it cooled and it was such a struggle to move it around to serve or stack without breaking.

  • Can we substitute 1/2 cup sour cream with a mixture of evap milk and vinegar? What is the exact measurement for the substitute? Thank you in advance preppy kitchen