THE Best Chocolate Cake Recipe Ever - Hands Down! скачать в хорошем качестве

THE Best Chocolate Cake Recipe Ever - Hands Down!

This is THE best moist Chocolate Cake recipe you'll ever try -- hands down! This was my best-selling chocolate moist cake, and if you love chocolate as much as I do, you have to try it. In this chocolate cake recipe, I use two different icings and a few little tricks to make it extra special (watch until the end). The moist rich deliciousness of this cake is spectacular, and if you ever wanted to know how to make chocolate cake, this is the last recipe you'll ever need. Let me know what you think. All recipes in metric and US measurements. **RECIPES & METHOD BELOW** For those new to my channel (subscribe now http://bit.ly/SubscribeToJillianButler), I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages   / jillianthefoodie   THE TOOLS KitchenAid Mixer: https://amzn.to/2vnKp3U KitchenAid Flat “Paddle” Beater: https://amzn.to/2MbuJuk Kitchen Scale: https://amzn.to/2vpOowI 9-inch Baking Pan: https://amzn.to/2OiF84P Non-Stick Paper: https://amzn.to/2OiI7Kz Stainless Steel Bowl: https://amzn.to/2OO3BQo Whisk: https://amzn.to/2vmUj5I Sifter: https://amzn.to/2vpbaEW Silicone Spatula: https://amzn.to/2vndgp4 Cake Turntable: https://amzn.to/2Oef3DG Cake Board: https://amzn.to/2ONjAOt Piping bag: https://amzn.to/2LUuX9D Cake Decorating tips: https://amzn.to/2M5hCL3 Palette Knife: https://amzn.to/2vopXzH Ice Cream Scoop: https://amzn.to/2vnMpcq Stick Blender: https://amzn.to/2OKlM9v Saucepan: https://amzn.to/2vmeIrt RECIPES & METHOD BELOW ** Need to scale this recipe (or any recipe) up or down? Try this free baker's percentage calculator. -- https://bakerspercentagecalc.com/ ** Chocolate Cake: ½ cup (125mL) Oil 2 cups (440g) Sugar 2 Large Eggs 1 Tablespoon (T) Vanilla extract 2 ½ cups (300g) Flour 1 cup (70g) Unsweetened Cocoa powder, sifted and levelled (I use Hershey’s Cocoa https://amzn.to/2vmC9B1 1 ½ teaspoon (t) Baking powder 1 ½ teaspoon (t) Baking soda ½ teaspoon (t) Salt ½ cup (125mL) Espresso 1 cup (250mL) Milk Prep Preheat oven to 350°F (180°C) Line the bottom of cake pans with non-stick paper In your mixer, using the paddle, blend the oil, sugar, eggs and vanilla until pale and creamy. In a bowl sift all dry ingredients together. In your Mixer (3 step mixing process), alternately add the milk and dry ingredients until incorporated. Scrape bowl often. Lastly, add in the hot espresso. Scrape bowl often. The batter will be quite liquidy, this is normal. It’s what gives the cake its moist, pudding-like texture. Scale batter into pans and bake for 20-25 minutes (if using 3 pans) or just until the center feels spongy. I would bake for 30-40 minutes if using only 1 pan, but looking for that same spongy center. Ganache (can be both inside and outside) 3 ¼ cups (600g) Dark semi-sweet chocolate chips (at least 50%+) (I use Callebaut brand 54.5%, Recipe No. 811. I switched because Costco changed their Kirkland choc chip recipe), melted and cooled - https://amzn.to/3u4tsHo 34oz. (1L) Heavy cream 1 teaspoon (t) Vanilla extract In a bowl, add the chocolate and vanilla into the bowl and set aside. In a saucepan, scald (just before the boil, but don’t let it boil) heavy cream in a pot. Pour the hot cream over the chocolate and let it melt. Whisk gently to fully mix together. Emulsify with a stick blender. Cover the surface of the ganache with cartouche or plastic wrap and let cool for a few hours or overnight before whipping lightly. Fudge Icing (optional but worth it! - outside cake only) 1/4 cup (20g) unsweetened cocoa powder 1 1/2 cups (3 sticks - 340g) unsalted butter, room temperature Pinch of salt 1 lb (450g) Dark semi-sweet chocolate chips (at least 50%+) (I use Callebaut brand 54.5%, Recipe No. 811. I switched because Costco changed their Kirkland choc chip recipe), melted and cooled - https://amzn.to/3u4tsHo 1/2 cup (75g) confectioners' sugar, sifted 1/4 (60mL) cup boiling water Combine cocoa and boiling water, stirring until cocoa has dissolved. In your mixer on medium-high speed, beat the butter, sugar, and salt until pale and fluffy. Then reduce the speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of the bowl as needed. Beat in the cocoa mixture. #CakeTips #JillianButler #MoistCakeTips #JillianButlerRecipes