Thanks! It’s absolutely amazing! In a large mixing bowl, combine the sugar, flour, cocoa, baking soda, baking powder and salt, whisking until thoroughly combined. Hi Lindsay. package instant chocolate pudding mix. It would not come out of the pan (note: it says to only grease the pan, not flour). YOU WILL NEED. And sometimes sometimes is actually all the time if you happen to be Taylor. Top with mini chocolate chips of fresh fruit. Prepare four 8-inch round cake pans with parchment rounds, and grease the sides. I’ll tag you on Instagram with a photo. I’ve made it once before, using half 70% chocolate, and half 85%…what an incredible cake…and not too sweet! Thanks for the super quick response! I will not have time to make the icing the day of the party. Add sour cream, hot water, vanilla and salt and mix on low speed until the liquid is incorporated, scraping down the sides of the bowl as needed. It is deliciously smooth and like a mousse/pudding…. 1 (3.4 oz.) Set aside to cool. While I was originally shooting for a super glossy dark chocolate frosting, this version was too good not to share, even if it wasn’t quite what I intended (I’m going to keep working on that glossy frosting, so don’t be surprised if you see another chocolate cake recipe here in the near future!). The frosting spread beautifully and was so light and silky when spreading and eating. I personally find frozen cakes easier to frost, though they will set up a frosting firmer than a room temperature cake. Can I use natural regular cocoa powder for this cake recipe? Beat in the melted chocolate. Thanks so much! Oh that makes me so happy to hear, so glad you enjoyed it! Quick question, you have provided a link for the Dutch processed cocoa, any suggestions for the black cocoa? It was in the oven for over 2 hours and the centre didn’t cook. -  Certainly a showstopper! :). Hello! This is a commissioned post for Dr. Oetker. 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My absolute favourite recipe, made it so many times as both cakes and cupcakes, works perfectly every time! Rich chocolate flavor, super moist, and a frosting so decadent it is practically mousse. The best chocolate cakes. My fiance said it was the best birthday cake he’d ever had! I find this resource immensely helpful for high altitude baking: Servings: 12. I’m at 6500ft. 6″ is exactly half in terms of volume, so I often halve my cake recipes when making them for myself since a larger cake is overkill for 2 people. It was very dense and fudgy- this isn’t a bad thing but it wasn’t what I was looking for. What spoilsports they are! Or fudge cake is really hard to dividing? this wonderful combination of brownies and cookies, Luxurious Baileys triple chocolate trifle, Mary's Chocolate Roulade (no flour, Great British Bake Off recipe), Jaffa cake cupcakes with orange jelly and chocolate ganache, changing mealtimes in households across the country, Buy Get Your Kids To Eat Anything Direct From Amazon, 100 g (3.5 oz) Dr. Oetker Fine Cooks 72% Extra Dark Chocolate, 100 g (3.5 oz Dr. Oetker Fine Cooks 35% Milk Chocolate, 2 tsp Dr. Oetker Bicarbonate of Soda Sachets, 1 tsp Dr. Oetker Madagascan Vanilla Extract, 300 g (10.5 oz) Dr. Oetker Fine Cooks' 35% Milk Chocolate, 450 ml (0.75 pint) Double Cream at room temperature. Hi, I love the look of your recipe :-D Can I substitute double cream (Greek style) yoghurt for the sour cream in the icing and the buttermilk in the cake? I like cake with lots of air pockets in it. I’m using a buttercream recipe for the frosting since it’s a decorated cake for my son’s birthday. I think it’ll work for the most part, just result in a lighter color/flavor and maybe a slightly different texture due to the increased acidity. Lol. :), OMG ! Sorry it didn’t work for you! Preheat the oven to 180°C (160°C Fan, 350F, Gas Mark 4). It looks absolutely heavenly! Scrape down the sides and bottom of the bowl. Not at all! Hmm, I’m not sure why that would happen! It was very crumbly and dry. Appreciate it. I made these as cupcakes and I used cake flour (I think the recipe stated plain flour (AP flour.)) For a firm finish, chill the cake for 30 minutes before serving. Could you make cupcakes out of this recipe? subscribe to receive new posts via email: Subscribe to the RSS Feed: Bloglovin' Halving it will give you two 6-inch layers. Thank you. The cake was amazingly moist and satisfied my cravings for chocolate. A couple questions: why “kosher” salt in cake and “sea”salt in frosting? There are a lot of recipes for chocolate cake out there, and believe me I’ve tried quite a few. Stay tuned! What ?!? Vegan chocolate cake. It will firm up a bit more at cooler temperatures, even more so if refrigerated. It’s so early in the morning and my head can’t seem to wrap around this concept haha- So if I am looking to have 2-8″ round cake layers, I need to double the recipe? To prepare frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until very pale and creamy, about 5 minutes. Enjoy! Looks divine..... Love the video too!!!! The cake is in the freezer. way too much water It drives me crazy to have a ton of excess. What a huge disappointment it was. I am a complete novice baker but my daughter wants a real chocolate cake for her birthday and this seems perfect! Chocolate Chip aren’t the only kind of cookies we have on this site! At this point you have about 30 minutes at cool room temperature (longer in the summer) to work with the frosting before it begins to harden (this frosting doesn’t do particularly well when made ahead of time). What a beautiful and tasty looking cake! , I actually prefer AP flour here, cake flour is a bit too delicate and this cake is so moist and tender as is, it needs that little bit of structure to hold itself together. It didn’t actually lose it’s sheen and stayed nice and glossy… I have not tested this so I cannot say. The email addresses you've entered will not be stored and will only be used to send this email. This is a Baileys triple chocolate trifle: a dark chocolate flourless sponge base covered in thick Baileys Original Irish Cream infused milk chocolate ganache and topped with chocolate and Baileys whipped cream. What measurements should I use to make a 10 inch cake? Please try again. Thanks so much for sharing! Put the bowl over a saucepan of barely simmering water and leave to melt. Author: Emily Leary & Dr. Oetker. Frosting. 17 Jan 2007 Butter and line the bottom of two 20cm / 8 inch sandwich tins. Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF. :). If you want the best, try this recipe! Half the recipe will give you 2 6-inch pans. I'm not sure we can get Dr. Oetker over here (The U.S.) but if I knew where - I would submit a hack. Add sifted powdered sugar and cocoa powder and mix to combine. Feedly, Welcome to Love & Olive Oil, the culinary adventures of Lindsay and Taylor. Perhaps you mixed up those two numbers? I made this cake for my husband for Father’s Day yesterday. I just made this recipe for my boss’s birthday, but my frosting never quite lost its glossy sheen. By the way, I love your style! So glad you enjoyed the cake! Just wondering if you can use low fat sourcream in the frosting? I do have a question though, about the frosting.

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