Chocolate Cake Recipe – Easy Cake How to by Pink Cake Princess
Likes: 656 – Dislikes: 6
Want a rich & moist easy chocolate cake recipe? See this baking tutorial on how to bake chocolate cake. This cake is quite soft whilst still warm & has a lovely soft texture to eat. Once it’s chilled it becomes a rich dense dark chocolate cake – almost like a chocolate mud cake texture. Delicious, not super sweet and has a lovely rich chocolate taste. I’ll also be showing you how to fill it with ganache, cover & decorate with fondant in up coming tutorials so remember to SUBSCRIBE to see it all for free!
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Easy Rich Chocolate Cake Baking Recipe How to Tutorial:
Pre-heat your oven for 20 minutes at 160 degrees Celsius or 325 degrees Fahrenheit. Bake in the middle tray for 75 minutes with a bowl of water underneath – done once a skewer inserted comes out clean or with a few crumbs on it. Makes a 20cm (8″) round cake or 2 smaller 12cm (5″) cakes. Top of cakes will crack so you can cut that off with a serrated knife.
Ingredients:
250g butter, chopped
1 & 1/2 cup (375ml) water
1 cup (220g) caster sugar (or superfine granulated sugar)
1/3 cup (35g) cocoa powder
2/3 cup (100g) dark chocolate, chopped
1 & 2/3 cups (250g) plain flour, sifted (or all purpose flour)
1 teaspoon bi-carbonate of soda (bi-carb soda)
1.Combine the butter, water, sugar, cocoa powder and chocolate together in a medium sized saucepan.
2.Place over gentle heat. Bring to the boil whilst stirring. You need to stir until everything has dissolved to stop the mix from burning. Be careful that the mix does not boil over.
3.Simmer gently for 5 minutes.
4.Remove from the heat. Cover with a lid and leave to cool to room temperature.
5.Whisk in gently the flour and bi-carb soda into the cooled liquid. Whisk until all lumps are removed. Do not over whisk; you are not trying to add air into the batter just remove any flour lumps.
6.Pour batter into the prepared baking pan. Remember the baking pan must be lined with non-stick baking paper. The batter will be quite liquid and will level naturally. Tap the tin on the kitchen bench three times to remove any large air bubbles.
7.Bake in a preheated oven set at 160oC (325oF) for 75 mins. The top of the cake will crack.
8.Remove from the oven. Leave to cool in the tin for 10 mins. Gently turn out onto a cake plate or a cake board lined with non stick baking paper and leave to cool. This cake is quite soft whilst still warm which is why I suggest you do not turn out onto a cake wire to cool.
Original recipe credit goes to Michelle from Inspired by Michelle.
Thanks for watching this baking recipe on how to make easy chocolate cake.
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This is great
Made this cake with the chocolate ganache and it was delicious (it came out quite dense).
THIS IS AWESOME good video:)
I have made this cake before with this recipe, beautifully rich and delicious. Easy to make. Just wish I had the skills to decorate it.
Hi..can i replace oil for butter…
what temperature and time for ,8" size please
Hi, the cake has no eggs in it which I found to be weird. Anyway,, I tried it yesterday and left it to cool at room temperature for 4 hours and did not turn it on a cake wire as instructed, and then as I was trying to lift it, it just tore down and crumbled up to pieces!!! WHY??
Is this the same cake you used for your rapunzel cake? x
Hi, Can I use cocoa powder instead of chocolate in this recipe.
Hi. If I were to use this cake to cover with ganache. Should I leave the cake to chill in the fridge too? Or can i cover it straight Away? Thanks
Hi, If I used double the quantities would that then be suitable for 16" square cake? if so how long to cook? would that be double as well? Thank you
hi dear, can I turn this into white chocolate cake?
how did this cake taste like? has anyone tried?
How would I adapt the recipe to make a 10" cake?
can I use buttercream instead ..??can I use this recipe to my two tiered cake?
can I use buttercream instead ..??can I use this recipe to my two tiered cake?
can I use buttercream instead ..??can I use this recipe to my two tiered cake?
It good i love chocolate
hi! i just wanna ask is this cake not crumbly or hard to eat ill try this and will cover fondant thank you very much!
Can i use 6 inch pans?
Hi Andrea !
Just wondering if this recipe can be used for a batch of cupcakes as well or if you have a chocolate cupcakes to share ? Absolutely loving your creations! 🙂
what is the measurements broken down for the butter? thanks.
Can i use baking powder instead of soda
This is a chocolate mud cake recipe
I followed the instruction but my cake is not rising. Do u have any suggestions?
The yuiydzzzjjjzdzsqqw wsed cc
Able to share the elsa doll recipe chocolate cake? If i cover the chocolate cake with fondant do i have to put inside the fridge?If i do it advance how many day ahead can it be?
is bi-carbonate soda same as baking soda?
Hi, are eggs not required in this recipe?
hi
Hey, I am making a rich ganache cake with strawberries, now to my questions how would I add strawberries into this type of cake recipe since I want it to be viable when you cut the cake, so how would I do this??
Hi Andrea, I tried out your choc cake. It is awesome. Thanks for the recipe & I love your tutorials.
Can I use this recipe for cupcakes? How many will this make?
hola soy peruana me encanta esta receta tus keke de chocolate sale perfecto me encanta lo voy hacer