14 layer chocolate cake recipe

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Grandma's SECRET 10 layer chocolate cake!!! :) Don't let her know I have shared her secret!!!

do,hello everybody and welcome back to bee,boss kitchen today i'm going to cook for,you a 10 layer chocolate cake i'm going,to start with my layers and i'm going to,take a cup of shortening,i do half a cup of crisco,and a stick of butter,that is,softened to room temperature,i'm going to cream these two together,and then i'm going to add,two cups of sugar,you want to mix this until it's real,creamy together,okay now we're going to add four eggs,one at the time,and beat it in,that's one,mix it in well,ah,foreign,and that's the fourth one,i'm gonna stir down the sides,okay that's mixed up really good so now,we're going to take two and two-thirds,cup of plain flour,and i'm going to add to this two,teaspoons of baking powder,and a half a teaspoon of salt i'm going,to mix this all together,i'm going to whisk this so that your,ingredients are all mixed together,okay and then you're going to add,a part of your flour,i'm going to mix that,then i'm going to add some more flour,and give it a stir,i'm going to pour in the remainder part,of the milk,now i will put in the rest of my flour,so,and finish mixing it together,now i want to scrape down the sides,again,get all that flour,give it one last stir,now i'm going to pour in a teaspoon of,vanilla,and mix that in,and that looks good,okay i'm gonna,scrape all of this off of my beader,and i do it with my fingers so that i,can get every little bit of it because,it's gonna take all of it to make ten,layers,okay i have 10 cake pans,these are i don't know if they're nine,inch or eight inch cake pans or just the,regular size cake pans and i'm gonna,spray each one of them with this baker's,joy this is the greatest thing since,sliced bread,i love it,so i just want to spray,my pan,click okay i've got all the pans sprayed,with baker's joy,and i'm gonna put two thirds cup of,batter in each pan,i'm just gonna dollop it out and just,slap it down like that,okay you can see how much i have left in,my bowl,i'm going to take and scrape this all,out every bit of it,and i'm going to put it in this last pan,if you like your layers thicker you can,do less layers,but i do the tin and it makes,thin,layers,and it is so,good,i do,a chocolate,and i also do a lemon cheese,frosting with the tin layer which i will,do in a different video,okay now i'm gonna,get all of this batter off of this cup,oops,sorry about that,okay let's just rake it,out because it's going to take all of it,and,i can't really write that with a spatula,i'm sorry,my fingers are clean i've washed my,hands over and over and over multiple,times so they're not dirty,okay,i want to show you the bowl,so that you can see that you've got to,get all of the batter out in order to,get 10 layers,now i'm going to take a spoon and i'm,going to spread this,batter out evenly,in my pan,i'll spread all these out and then i,will be back,i have the batter spread all out into,the pans all 10 of them and i'm gonna,put these in a 350 degree oven that's,already preheated,and i'm going to bake them until they're,golden brown and then i'll take them out,and,we'll go from there,my cakes are getting done so i'm going,to take them out of the oven now and,turn them out onto a cooling wire,rack,as you can see all the cakes are out of,the oven they've all,baked up really nicely and golden brown,i have spread them out on cooling racks,to cool,and i am going to start on the chocolate,frosting this frosting is the,old-fashioned type frosting that you,cook that's thin,and it is just so delicious so we'll get,started on the frosting now,okay now we're ready to make our,chocolate frosting,or icing we're going to start with four,cups of sugar,and,2 3 cup of cocoa,we're going to mix our sugar and cocoa,together,you want to try to break up the,cocoa real good,now you're going to take three cans of,evaporated milk,so,i'm going to mix,the cocoa the sugar,and the canned milk together and i'm,going to also add,a half a cup,of homogenized milk,okay let's turn the heat on this,you want to stir this often,it's going to take a little while for it,to cook because you want it to cook,until it sort of thickens,i'm going to add two tablespoons of karo,into this,and now we just have to let it cook,my frosting has been cooking for about,35 minutes you can see that it's,starting to thicken up a little bit,you have to cook it slowly,i have it on a medium-low heat right now,and i will let it continue to cook,until it's ready and thick enough to,take up,okay my icing has now been cooking for,about 45 minutes and it's ready,it has thickened up,you can tell when i go to drip it off,the spoon after i let it set a little,bit,see how it's,hanging off the spoon,okay so it's ready to,to take off of the heat,and now i'm gonna add three-fourths of,stick of butter,to it,and a teaspoon of vanilla,i'm gonna give that a stir,let the butter melt,okay,i'm gonna leave this i'm gonna let it,sit and cool for a little while and then,i will frost the cake,so,foreign,okay the cake is finished and so i'm,goi

Southern Little Layer Cake (10 Layers)

Southern Little Layer Cake (10 Layers)

hey guys today I'm divorcing cook we are,making a southern little layer cake then,my voice is still struggling so bear,with me but if you like little old,fashioned cakes like this you are going,to love this recipe let's go okay first,thing I'm gonna do is make the cake,all those little thin layers of cake so,easy to make here's what we're gonna do,first we're gonna add some sugar into my,mixer here can you believe I'm actually,using my stand mixer like yeah and now,I'm gonna add in some butter and some,butter-flavored shortening dump that,right into the bowl this makes a lot of,better so I've needed a really really,big bowl so yeah that's why I'm using my,stand mix up since I because you guys,know I prefer my hand mixer I just okay,then go ahead and mix this up until it,is all creamy and stuff just like that,right there and then we're gonna add in,our eggs lots and lots of little eggs go,into this cake I use like six eggs so,we're gonna add them one at a time and,we're gonna mix up really well in,between each egg or you can add them two,at a time if you're impatient like me,just dump them in the honey and now be,sure to scrape down the sides of your,bowls really really well and now I'm,going to add in a little bit of vanilla,extract you can also add in a little,tiny bit of almond extract that's good,too but I didn't do that I just add it,all vanilla extract trying to keep the,recipe as traditional as possible,without making too many changes you know,okay so now I have my dry ingredients I,have some flour in a bowl I'm gonna add,in some baking powder and a little bit,of salt and I'm going to whisk it around,just to get it combined you don't want,to have any little pockets of salt or,baking powder,make sure you whisk it up really really,good okay that is perfect now we're,gonna add our dry ingredients into our,wet ingredients just like this a little,bit at a time and we're gonna alternate,it with our whole milk I'm using whole,milk in this recipe you know buttermilk,and I was kind of bored you guys I'm,like okay the mixers on all the work,what do I need to do you know but yeah,go ahead and just mix it on up and your,batter will be a little bit you know,kind of splotchy that is totally okay,don't worry,go ahead and add in the rest of that,flower adding the rest of that milk my,voice is like oh my god I should have,saved this recipe for when I could,actually talk because it's a long video,my videos aren't usually this long this,is like what eight minutes or something,cheese but I can do it okay so this,makes about ten cups now you can make,sixteen layers with this cake so I'm,seeing Shawn do the math like okay 16,divided by carrot 1 times 2 3/4 cup time,I might forget it you know what it makes,10 cups of batter,I'm gonna do 10 pans one cup per pan,easy math okay cuz anybody got all that,divided and it's done all right so now,we're gonna prep the pans here's how you,prep the pans I'm gonna go ahead and,just butter them up with some Crisco put,down a little parchment circle butter,that up with some Crisco and then add,some flour because honey honey honey you,do not want these cake this cake to,stick to the pan and I went ahead and,use disposable pans because it's just,easier you know they were like three for,a dollar at Walmart so I'm like perfect,yeah okay so go ahead and just prep all,of those pans this is my least favorite,part of this recipe I do not like,prepping pans oh I was like I'm not,feeling this at all but I have to just,you know suck it up so stuff,okay so I have prepped all of my pans,I'm gonna load my batter into my cup,just like this right here put it on in,there that's perfect and then we're,gonna just plop it right into the pan,it's easy this is actually a very very,easy basic simple cake recipes like a,butter vanilla flavor very very basic,the texture it's kind of like a very,like a pound cake almost not as dense as,a pound cake but you want it to be dense,because you have that frosting coming up,all right so we're gonna pop these into,the oven 350 for about 10 to 12 minutes,doesn't take long at all while the cake,is cooling off mm-hmm let it sit in the,pan for a little bit and then remove it,to a cooling rack to let it finish,cooling off completely meanwhile it's,time for my favorite part the frosting,it is all about the frosting with this,cake because the frosting tastes like a,hot chocolate fudge it's like so good so,just start we're gonna add some butter,into a saucepan here I'm using like a,deep ski,once that butter has melted go ahead and,add in your sugar I like to use white,sugar and brown sugar but you don't have,brown sugar you can totally just use,white sugar you'll be just fine honey,dump that sugar into that butter we're,gonna stir it up until it starts to look,like you know applesauce and next we're,just going to add in a little bit of,evaporated milk I can always tell when,I'm when I'm cooking with the OL recipe,because it's like always evaporated milk,in the frostings I've notic

This 18-Layer Chocolate Cake Has A Rich Southern History | Southern Living

This 18-Layer Chocolate Cake Has A Rich Southern History | Southern Living

Julia Child once said that a party,without a cake is just a meeting well,let me tell you there is no southern,Gathering complete without this little,layered chocolate cake this cake is the,cake ass for every year for my birthday,my great grandmother used to make this,cake for my mama and her brother every,single year she would start it with 12,layers and then every year as they got,older she would add a layer and she got,all the way up to 18 layers which is,what this cake is today,one of the most important things about,this cake is the actual cake layers they,are made out of a southern soft white,winter wheat flour such as white lily or,Martha white and these flowers can't be,found nationally if you are somewhere,where you can't get this soft winter,wheat flour I would suggest using a cake,flour and double sifting it that will,help incorporate a lot of air,there is this imaginary line along,Georgia that starts from Columbus at the,west to Savannah at the east and it runs,all the way up to Macon in the north,this cake can't be found anywhere north,of the net line where this cake is found,it's ubiquitous you can find it at any,sort of gathering that you go to,using disposable cake pans would be your,best idea that you've had in a long time,you light them with parchment and you,spray them ee so your cake will be sure,to come out of that aluminum pan and,then you can always discard that at the,end I've tried to make this cake every,year since I was 13 when I first got my,KitchenAid mixer and to finally be able,to get this recipe right is just like a,really cool way for me to honor my,grandmother and honored the traditions,that she set forth a long long time ago,and just to be able to kind of carry on,something that she gave to me is really,really special it honestly takes a lot,of practice to be able to get it to 18,layers but it's well well worth the,effort,I can remember eating this cake at my,second birthday they say you don't have,memories whenever you're that young but,I definitely remember eating this cake,because it's pretty hard to forget,there is a huge debate in every person's,mind on how you should eat this cake,most people like to eat it kind of like,this like a normal cake where they just,eat it so you get every single layer in,a bite some people like to start from,this side so that they can get all of,the chocolate layers first I mean why,would you not want to eat that so my,favorite way to eat this cake is,actually to do it layer by layer by,layer I like to go all the way and save,this top piece where the most icing is,and eat that piece laughs you can eat it,however you want to but coming from this,cake expert I say that layer by layer is,definitely the best way to go,y'all

12-Layer Chocolate Cake – Bruno Albouze

12-Layer Chocolate Cake – Bruno Albouze

look at this beauty,isn't it gorgeous,hi there let me tell you something this,12 layer chocolate cake is the bomb,diggity so half of this cake is going to,be layered with chocolate Panda Jenner a,delicious Rich French almond cake that,is not at all difficult to make so what,I am going to do first I'm going to turn,the almond meal and the powdered sugar,into fine powder this almond sugar mix,is well known in a pastry industry it's,called,mainly used for french macarons and many,other things beat on high speed Armada,sugar mixture with the eggs no rush let,it run on full blast for six to eight,minutes meanwhile I'm gonna melt the,butter and separately I'm going to sift,together a flour cocoa powder and and,baking soda then I'm going to mix one,third of this butter with the melted,butter first then I'm gonna fold it in,at the sifted powders and the remaining,butter fill up the prepared pan and bake,at 350 degrees Fahrenheit 180 degrees,Celsius for approximately 50 minutes let,it rest a few minutes and demold great,tip here make your sponge a day ahead,it'll be much easier to slice out to,follow I'm gonna make a punch based on a,simple syrup vanilla and a cuatro though,feel free to use any alcohol you like or,skip it now let's make a delectable,chocolate hazelnut praline ganache melt,together bittersweet chocolate with a,milk chocolate then add hot heavy cream,gradually into the chocolate smooth that,out and incorporate,at the very last resort though you may,want to sub homemade health and nut,pralines spread for Nutella but I don't,want to know,so to smooth out the ganache I'm gonna,use my immersion blender,if there is a tool that you must have in,your kitchen I would say an immersion,blender it does a lot and can fix pretty,much anything so if your ganache,separates for instance it will fix it,look at this luscious texture it's,unbelievable,well it looks like we are ready for the,Montage so I'm gonna slice out the,pendergen into six discs and keep them,in order meanwhile I'm gonna line the,kick ring with a cake color or a,parchment place the first sponge disc,inside and moisturize it with the punch,go easy and like used to say my boss,when I was Apprentice sometimes I had a,heavy hand on moisturizing cakes and he,goes go easy Bruno this is not a baba,o'roma next pipe out the first ganache,layer So based on a six Androgen layers,you already have make sure that the,chocolate ganache has the same thickness,it doesn't have to be perfect it's gonna,come out great anyway so look between,each addition of pandagina even that out,using a flat device such as a creme,brulee dish well just continue to build,up that cake using the same protocol,then put it in a freezer for at least,four hours before getting to the next,step,so I have plenty of time to clean the,kitchen and make the glaze so I'm going,to make a chocolate ganache again but,quite different I'm gonna melt dark,chocolate with a dash of oil I'm going,to add the cocoa powder and then the hot,heavy cream and honey mix well pass,through a sieve and leave it at room,temperature alright then it's about time,to finish our 12 layer chocolate cake,let's rename it 12 shades chocolate cake,so what I'm going to show you right now,it's a technique used by many pastry,chefs called shablo from the verb,chablone in French it consists of,sealing at the bottom of a cake with a,mixture of dark chocolate mixed with 10,percent of oil this useful trick prevent,cake from sticking to your plate or,platter flip cake and glaze starting,from around the edges to the Center and,remove excess glaze with a large offset,spatula voila that is perfect let it sit,for a little bit and transfer to a flat,and clean platter and let it thaw,completely before cutting this amazing,chocolate cake is at its best served at,room temperature I hope guys you have,enjoyed this exceptional 12 layer,chocolate cake episode to get the full,recipe go to my website Bueno albus.com,and please give me a like And subscribe,and don't forget to sign up to my online,community to share your own experience,about cooking and baking with other,students and myself have a gorgeous day,and beautiful holidays

Little Layer Southern Chocolate Cake

Little Layer Southern Chocolate Cake

okay guys this is a really cool,video because i have my friend here,and i want you all to say hi,in the comments to andrew,andrew how you doing good,uh do you mind if i ask you a few,questions yeah because of andrew and i,we know each other but we don't really,know each other so i need to get to know,him and i think you guys should too how,old are you nine,nine and what grade are you in third,third grade all right and basically i'm,gonna,just do some directing on this video but,you're gonna be doing the baking are you,okay with that yeah you're good with,that all right so how long have we,watched the show um about a year about a,year,okay so i i found out that he wanted to,come on the show i said do me a favor,send me a recipe,that,this story is great send me a recipe,that you want to do,he sent me this,that's the picture he sent me,and i'm like,oh i don't know about that because you,guys know i don't do a lot of desserts,i'm not really good with baking i,totally crush it with flour i don't i,mean i'm a mess everywhere so i'm glad,he's here he's gonna be helping us uh,but really quick i just want to bring,his his mom on right now,just for one second to make youtube,happy,i just need to record this in the video,come on in,so this is andrew's mom and,do i have permission to show him in this,video yes and to bake wonderful things,with him yes awesome that's it thank you,all right,see,so youtube when you're scrubbing my,video and you're checking everything to,make sure it's legit i have video,permission i don't have written i have,full on video i don't know how else,anybody else does it because i don't,have a lot of kids on the show so this,has been something i've been looking,forward to andrew has been excited but i,think i've been more excited kind of,crazy so i'm gonna get out of the way,i'm gonna bring you in close and you're,gonna see um you know all you know the,recipe right we got the recipe so you're,gonna tell them all the ingredients,all right well let me get out of the way,here we're turning over to andrew and uh,it's a pleasure to have him on the,cooking with jack show,we've got eggs,baking powder vanilla extract hershey's,cooker unsweetened salt,unsalted butter,flour,sugar evaporated milk litecoin syrup,cooking spray,and milk all right guys so we got,everything measured out in the recipe,the recipe is down below you won't miss,it but this is our flour right here all,right so we're going to add to our flour,the other dry ingredients so we can mix,them together and obviously to make the,flour more like a self-rising flour so,you can bake a cake and it rises we need,to add the baking soda and the salt so,andrew do me a favor,uh put the baking powder in first right,there,all right and then i'm going to stir it,around,get it all mixed in,and i might as well just throw in the,salt too so go ahead and throw the salt,in there,okay,we'll get that all mixed up this is what,allows it to rise i don't know why we,didn't use self-rising flour but hey,it's an old southern recipe you gotta,follow it all right guys we're gonna put,together our evaporated milk in this,stock pie,and then we're going to put in our sugar,then we're gonna put in our salt,and then our cocoa powder,and you're probably asking me why,there's a reason you're doing the icing,first,okay,so all our cocoa powder is in and then,our corn syrup,that's going in there,man that stuff just i should have,sprayed that,i don't know why i didn't,and then our,is that vanilla yeah that's vanilla all,right good we're gonna vanilla's the,last thing,and we're gonna let this come and i,don't know what they mean by,softball,but i'm just gonna get this till it's,all melted and glazy like icing okay,this is our icing right here,and the instructions say to make the,icing first this is an old southern,recipe maybe they didn't,know how to make cake i don't know maybe,they i'll know at the end why they did,it but there's a reason we have to have,the icing done first like we're pouring,it we need to get ready to pour small,batches of this onto each layer okay,so we are good,okay guys we're gonna put the butter in,first so let's get that in there for you,now we're gonna put the sugar in,okay got the butter and the sugar going,right now,that's the first thing we gotta do,okay you can see it's all creamed,together now okay i'm gonna stir it put,it back on the stir,and we're gonna put in and put it a,little faster go ahead and uh,put in two eggs,hey you're doing a great job,that's the best egg dropping i've ever,seen,okay give it a second not yet not yet,wait did it's all mixed up,okay go ahead and the next two,okay guys we're gonna do the last step,go ahead and drop the vanilla in be,careful with your fingers there you go,now we're going to add our flour mixture,in alternating with our milk,so we're going to go slow,add a little bit in,oh there we go all over the place good,job jack,and just crack it up,so we put a little flour in it we mixed,it and then we put a little mi

The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel

The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel

hello everybody and welcome back to the,cupcake gemma channel and to the crumbs,and doily shop here in soho,sam and i came over earlier on today,with some of the rest of the gang to,have a tidy up and a clear out because,we have just gone into lockdown 2.0 here,in the uk,um and i just feel like everyone needs a,bit of a pick-me-up and i don't know,about you but when i'm feeling down i,need chocolate and i'm pretty sure that,most of you will agree and if you don't,agree then i kind of don't believe you,because chocolate is key to making,yourself feel better so today i am going,to show you how to make the ultimate,chocolate cake it is a chocolate mud,cake i cannot really believe that we've,got what like five six years through um,videos without showing you this recipe,is absolutely delicious you guys are,gonna love it it's gonna have a,chocolate sponge it's gonna have,chocolate buttercream it's gonna have a,ganache on the outside and it is,decadent indulgent and it is sure to,pick you up so we are going to start,over here on the hob and in this,saucepan i've got 250 grams of unsalted,butter and into that we're going to add,250 grams of dark chocolate now i really,recommend going for a 70,something really deep and intense and,also some coffee so i've got 180 mls of,coffee you can use fresh coffee if you,have it fantastic if you don't you just,want 180 ml of hot water and you're,going to put two tablespoons of instant,coffee granules into it now i know that,a lot of you are gonna be thinking that,you don't really like coffee can you,substitute the coffee for something else,but you have to use the coffee guys it's,part of the recipe and it's not gonna,taste like coffee coffee is great in,your cakes and your brownies because it,really intensifies the chocolatiness,because it's kind of bitter and it just,really makes it super super chocolatey,so please do stick with it now what,we're going to do is put this over a low,heat and we're going to stir it all the,time we don't want it to catch and burn,on the bottom so just keep stirring,until it has all melted,so you might find that towards the end,it looks like it's splitting a little,bit that's because we've got water and,we've got the fats from the chocolate,and the um butter and they tend to,separate but don't worry it will all,come together in a little bit so we're,just going to leave that to cool down,slightly and in a large bowl you want to,start by mixing together four eggs just,to break them up,and into that we're going to add 150 ml,of buttermilk you can either use,buttermilk or sour cream both are nice,and tangy and they're going to make this,cake even fudgier than it already is,going to be but if you don't have,buttermilk you can make a really easy,substitute and i'll put a link in the,description box below to a video that,nikki did,and she shows you a really great trick,on how to make your own buttermilk so,that's going to go into the bowl and,we'll just whisk that together,lastly into this bowl we're going for,three tablespoons of oil i've got,vegetable but you can use sunflower,anything kind of flavorless,give that a good mix and now it's time,to add our chocolate mixture here so,it's cooled down slightly but don't,worry it doesn't need to be cold what,i'm going to do is pour slowly and whisk,at the same time to incorporate it all,and this is already making me feel a,whole lot better it smells amazing so,now we'll go in with some dry,ingredients starting with some caster,sugar or granulated sugar and we've got,430 grams of that so just whisk that in,and now i'm going to do the next bit,through a sieve so into myself i'm going,to put in 150 grams of both plain flour,and self-raising flour and then on top,of that we've got 60 grams of cocoa,powder just to make this even more,chocolaty and then we've got three,quarters of a teaspoon of bicarbonate of,soda to give it a little bit of lift and,then a good old pinch of salt probably,around half a teaspoon going in there,and now let's just sift this in and give,it a good stir,if you feel like it's looking a little,bit lumpy with some like lumps of flour,in there just go back in with your whisk,and just give it a gentle stir we just,don't really want to over mix it at this,stage,and now it is lovely and smooth we're,going to put it into our tins so the,recipe i'm giving you here is for a,seven inch,cake with four layers which i appreciate,is enormous but i'm gonna give you a few,different options in the description box,below so that there is something for,everyone you could do a two layer cake a,one layer cake whatever you like so of,course we need to grease these so i've,got some cake spray here but you can do,this with,some butter and flour as well and now we,just need to distribute our batter as,evenly as we can between the four tins,now before we bake it i'm actually just,going to level out each of these because,it's a very thick batter and it thickens,really really quickly and this is a good,way of making sur

The EASIEST 12 Layer CHOCOLATE CAKE - NO CAKE PAN REQUIRED

The EASIEST 12 Layer CHOCOLATE CAKE - NO CAKE PAN REQUIRED

hey guys today we're making a very special cake it's a new chocolate cake,recipe with a new frosting recipe and a new layering technique do not be intimidated,by all those layers I promise you it's super easy not mention amazingly delicious so,the cake we're making today is a chocolate sponge cake we're using a,sponge cake because sponge cakes have a sturdier structure than butter cakes I,have an entire video dedicated to cake science and I'll leave it in the,description box below to my egg yolks I've added the melted butter and whole,milk and you want to give these a quick mix just until they're combined go ahead,and add the dry ingredients which I have sifted prior to filming this video you,always want to save dry ingredients especially if you're using cocoa powder,and if you're making sponge cakes mix these ingredients together making sure,to not over mix the batter sponge cakes have very little fat content so it's,crucial you do not over mix the dry ingredients if you're new to my channel,make sure to subscribe and click the bell I post new videos every week set,this aside and in this other bowl I have some egg whites I'm adding a few drops,of lemon juice this will stabilize your egg whites or you can use cream of,tartar you're going to whip these up and once they start to become foamy you can,start adding the sugar a few tablespoons at a time continue mixing the egg whites,will start to incorporate lots of air quadruple in volume and once they,become glossy and reach stiff peaks the meringue is ready you're going to fold,it into your cake batter I do like to initially add three big dollops of the,meringue with a whisk this will loosen the mixture and it'll be easier to fold,in the remaining egg whites using a spatula pour the cake batter into baking,sheets lined with parchment paper sponge cakes as I said have very little fat,content so you do want to make sure you grease the parchment paper as well so,they don't stick we're using two different size baking sheets today one,pan will be slightly bigger than the other because we will be cutting out for,cake sponges from the bigger sheet and two from the smaller sheet you'll see,what I mean by this in just a moment just keep in mind that the bigger sheet,pan will obviously need more cake batter bake the cakes in a preheated,oven at 170 degrees Celsius or 340 Fahrenheit for around 10 to 12 minutes,now because we're baking both cakes together one cake may be done before the,other so check them after 10 minutes if they need more time bake them longer,just to give you an idea my smaller cake baked for exactly 10 minutes and the,bigger one for 12 allow the cakes to cool completely release them from their,pan with the help of a spatula and cut the smaller cake and - and the bigger,one in four pieces do not stress if some cake strips are bigger than others,because we will be trimming away the edges later on now if you've seen my,cake science video you know that sponge cakes have delicate flavors compared to,butter cakes so this cake needs a rich and decadent frosting the frosting we're,making today is a new type of ganache which I've never shown you guys you're,going to heat up some cream and in this other bowl I have some good-quality dark,chocolate I also have some cocoa powder and we're also going to add some butter,the cocoa powder besides adding a deeper chocolate flavor it will also help,thicken this frosting allow the cream to come to a simmer but do not let it boil,and pour it over the chocolate love to stand for around 30 seconds and then,start the hot cream will melt the chocolate and butter and bloom the cocoa,powder now because this frosting has a higher cream to chocolate ratio than,other ganache recipes it will take more time to set up so do not panic,if after an hour it's still quite runny you can pop this in the fridge to speed,things up however do keep an eye on is because ganache goes completely firm in,the fridge what I prefer to do and my advice to you is to make the frosting,the day before cover it and leave it on my kitchen counter overnight and I will,write more tips for you guys in the description box and I highly recommend,you read those tips this is how beautiful and creamy and smooth this,frosting will become it really is the star of this recipe now let's talk for a,moment okay what I love about this cake is that you don't need any special pan,molta may get all you need is a basic cookie sheet and assembling it is super,easy anybody can make this cake guys the presentation will look beautiful but,there's really little effort required I'm really drive to convince you guys to,make it because it's so amazing now a few tips you don't want to refrigerate,this cake as I said ganache will sack completely in the fridge and we,absolutely do not want that for a sponge cake once you get to the last layer take,a hot spatula or a hot cake scraper and smooth the top this will give your cake,a beautiful shine but if you want to enhance that beautiful

Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!

Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!

hey i'm john cannell and today on preppy,kitchen we're making a delightfully,decadent devil's food cake so let's get,started first off get that oven nice and,hot 350 degrees fahrenheit and grab two,nine inch cake pans we're gonna butter,and flour these that will be the glue,that holds a parchment paper round on,i'm only telling you that because you,need to have these come out of the pan,really easily and a parchment paper,round is going to be key pans are,prepped we're going to grab a large bowl,out and sift our dry ingredients,together into a large bowl that's under,a sifter and over a scale i'm adding 240,grams or two cups of all-purpose flour,you really want to be exact when you,measure the dry ingredients for this,cake because if you add too much flour,it's not gonna have that fluffy amazing,texture it's gonna be a little dense and,like,one teaspoon of salt this will give us,some contrast,two teaspoons of baking soda and you go,normally i do not like boxed cake mixes,but i will say that those boxed devil,food cake mixes have some science magic,in them and they are so fluffy it's wild,when i developed this recipe i did a lot,of recipe testing to give you a fudgy,but fluffy cake so i'm very excited to,share this with you,half a teaspoon of baking powder,sip those ingredients up,if you wanted to use cake flour in this,by the way you totally can just use the,same gram measurement,all right my scale is done i'm going to,give this a whisk,this cake is one of brian's new,favorites he is,a chocoholic and it hits all your,buttons and the frosting is amazing too,we're going to set this aside and get to,our whole wet situation,i actually forgot to finish prepping my,pans they needed just a little bit of,flour for the edge,it's not a must-have but,i'm better safe than sorry here,if your cake is cracked no one can taste,the difference but it's upsetting,nonetheless,virgo feelings,this cake has butter and oil to give you,the best of both worlds but i have to,talk about the chocolaty situation,happening so,we're going to use dutch processed cocoa,powder today you have to see the,difference between dutch and natural,natural cocoa powder is a little bit,acidic so when you add it to your baked,goods it'll react with baking soda and,give you a puffy fluffy chocolatey cake,dutch processed cocoa powder has been,treated in an alkaline solution removes,the acid makes the color darker mellows,the color out a bit and it gives you a,rich,fudgy cake,we're going to use this today it also,gives you a darker chocolate look can,you use natural cocoa powder definitely,you totally can just be careful because,the cake might rise up a little bit,higher it's not even a bad thing though,into a medium bowl i'm adding 1 cup or,100 grams of the dutch processed cocoa,powder,normally i would sift it out but,to this we're going to add half a cup of,veggie oil and create like a cocoa,slurry i'm going to whisk this up and,you're going to see just turn into like,a black,beautiful solution,look at this,this,magic is why it's called devil's food,cake,hundreds of years ago rich decadent,foods were called,deviled so deviled eggs for example it's,a regular hard-boiled egg you add some,delicious rich stuff in there up the,flavor now it's a deviled egg,for a cake,it's devil's food cake just because it's,dark and rich and decadent,the opposite would be angel food cake,which is light fluffy and you know the,opposite both delicious,no cocoa powder was spilled no one has,anything to see there i'm gonna grab my,mixer and a paddle attachment,now for the fun stuff,half a cup of unsalted butter at room,temperature it's 113 grams i just want,to cream it up first break the butter up,get it nice and smooth,all creamed up it just takes a 30 second,interval or two i'm gonna add this rich,glossy,mirror like,chocolate into mic butter,to this mixture i'm adding half a cup of,light brown sugar i'm gonna break it up,with my fingers to make sure there's no,lumps it's one of my pet peeves,because your mixture can't really break,lumps up very well,so it's a nice move just to crinkle it,up with your hands what do you call this,mushing it up with your hands,breaking it up with your hands,so one and a half cups or 300 grams of,granulated sugar,in you go,it's a big cake you have a lot of,ingredients,now we're going to mix this up for about,five minutes until it's really light and,fluffy i want to beat some air into here,and yes you'll definitely have to scrape,the bowl down and i'll show you why,you have to see how dark beautiful and,amazing this is so that dutch process,cocoa powder is just rich fudgy and,amazing however rich fuzzy and amazing,for me,streaks of butter throughout for you,let's scrape the bowl down we're going,to keep mixing this for just a few,minutes,on medium we want it super light and,fluffy and in the meantime let's crack,some eggs into our measuring cup just so,they're already with no shells all right,nice and fluffy now we're going to add,the three room tem