Eggless Moist Chocolate Cake | Non-dairy cake & ganache #recipe ⤵️ ✔️Cake Batter 1 & 1/2 cups all purpose flour (200g) 1/3 cup unsweetened cocoa (35g) 1 cup white sugar (200g) 1 tsp baking soda (5g) 1/2 tsp salt (3g) 1 cup water (240ml) 1/3 cup cooking oil (80ml) 1 tbsp vinegar (15ml) 1 tsp vanilla extract (5ml) ✔️Chocolate Ganache 1/2 cup white sugar (100g) 1/4 cup cocoa powder (25) 2 tbsp cornstarch (15g) 1/4 tsp salt (1g) 1 cup water (240ml) #chocolate #cake #ganache #moistcake #vegan #nondairy #food #foodtiktok #bakery #baking #tutorial #yeastmodeph

Our take on the iconic chocolate cake from Matilda Ingredients CHOCOLATE GANACHE 225ml double cream 125g caramel condensed milk (from a tin) 1 ½ tbsp maple syrup 250g dark chocolate (around 54%), roughly chopped ½ tsp flaked sea salt 100g halva, crumbled CHOCOLATE TAHINI CAKE 50g cocoa powder 160ml hot coffee (or 1 tsp coffee powder dissolved in 160ml boiling water) 125g sour cream 80g vegetable oil 50g tahini 1 tsp vanilla essence 2 tbsp maple syrup 2 eggs 150g caster sugar 100g dark brown sugar 180g plain flour ½ tsp salt 1 ½ tsp baking powder ½ tsp bicarbonate of soda Method Start by making the ganache. Place 200ml of the double cream, condensed milk and maple syrup in a medium saucepan on medium heat, whisking to combine. Bring to scalding point (just before it starts to simmer), whisking occasionally, about 4-5 minutes. Remove from the heat and add the chocolate and salt. Let it stand for 2 minutes and then, using a rubber spatula, stir until the chocolate is completely melted and the mixture is smooth and glossy. Transfer to a shallow container and leave to cool slightly at room temperature, uncovered, for about 15-20 minutes. Transfer to the fridge for about 3 hours until set (or up to overnight). Preheat the oven to 170c. Grease and line the base of two 20cm round cake tins with 5cm high sides. In a large jug, combine the cocoa powder and hot coffee and whisk until smooth. Add the sour cream, oil, tahini, vanilla, maple syrup and eggs and whisk until combined. In a large bowl whisk together the remaining cake ingredients. Pour the wet mixture onto the dry ingredients and, using a whisk, fold together until completely smooth. Divide the batter evenly between the two tins (just over 500g per tin) and place in the oven for 25-28 minutes until well risen and the tops bounce back when gently pressed with your finger or a skewer inserted comes out clean. Leave to cool in the tins for 10 minutes before gently inverting the cakes onto a cooling rack to cool completely, about 2 hours. When you are ready to assemble, measure out 150g of the ganache and place into the bowl of a stand mixer with the whisk attachment in place, Add the remaining 25ml double cream and the halva and whisk on medium speed until light and fluffy, about 1 minute. Place one of the chocolate sponges, top side down, onto a serving plate and spoon the halva ganache on top. Spread it evenly over the sponge, leaving a 1 centimeter border. Place the other sponge, top side up, on top and press down gently to make a sandwich. Using a rubber spatula or spoon, work the remaining ganache until it is soft and spreadable. Spread the ganache over the top and sides of the cake (you will use all of it), using a spatula or spoon to make decorative swoops and swirls, if desired.

soft, moist carrot cake with a creamy vanilla cheesecake swirl 🥕🧡 it's a two-bowl, no-fuss, fail-proof recipe and it's INCREDIBLE (and you'd never know it's gluten-free 😉) #carrotcake #cheesecake #glutenfree #baking

Moist Chocolate Crinkles 120g cocoa powder 400g caster Sugar 120ml canola oil 4 large eggs, room temp 2 tsp vanilla extract coffee Concentrate (combine 1 tsp hot water and 1 tsp instant coffee) 300g all purpose flour 2 tsp baking powder 1 tsp salt powdered sugar 180c for 10-13mins #kirbyyy

MINI MATILDA CHOCOLATE CAKE Pure decadence ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (serves 10-12): Chocolate Cake: - 1 3/4 cups (230g) all-purpose flour @Bob’s Red Mill - 1 3/4 cups (350g) granulated sugar - 3/4 cup (72g) cocoa powder @Hershey’s - 2 tsp (12g) baking soda - 1 tsp (4g) baking powder - 1 tsp (6g) salt - 1 cup (240ml) buttermilk, at room temperature (substitution: 1 tbsp apple cider vinegar or lemon juice mixed with 1 cup milk of choice) - 1/2 cup (120ml) avocado oil (or oil of choice) @Chosen Foods - 2 eggs, at room temperature - 2 tsp (8g) vanilla extract - 1 cup (240ml) hot brewed coffee or espresso (substitution: hot water) @Nespresso Chocolate Fudge Frosting: - 1 cup (226g) salted butter - 300g dark chocolate chips or chopped chocolate @Ghirardelli Chocolate Company @hukitchen - 1 cup (240ml) heavy cream - 1 cup (120g) powdered sugar - 1/4 cup (24g) cocoa powder - 1/2 tsp (3g) salt - Optional: 1/4 tsp (1g) espresso powder or granules - 1 tsp (4g) vanilla extract - Flaky sea salt, for topping Instructions: Preheat the oven to 350F. Grease three 6” or 7” cake pans with butter, then dust with flour. Line the bottom with parchment paper rounds. Set aside. Make the cake layers. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside. In a separate large bowl, whisk together the buttermilk, avocado oil, eggs, and vanilla until combined. Add the dry ingredients to the wet, and whisk until combined. Then, pour in the hot coffee, and stir quickly until well combined. The batter is going to be very thin! Divide the batter evenly among the three prepared cake pans (about 455g of batter should be in each to ensure even layers). Bake at 350F for 25-27 minutes, until a toothpick comes out clean. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan. As the cakes cool, prepare the chocolate fudge frosting. In a saucepan over medium heat, add the butter, chocolate, and heavy cream. Then, sift in the powdered sugar, cocoa powder, salt, and espresso powder. Mix constantly until the mixture is melted and smooth. Once smooth, remove from heat and mix in the vanilla. Pour the mixture into a large bowl or baking pan (a baking pan with speed up the cooling process). Cover the top with plastic wrap so the plastic wrap is directly touching the frosting, to prevent a film from forming while cooling. Allow to cool at room temperature for 30 minutes, then place in the fridge to chill for at least another 1-2 hours, depending on your desired thickness. Assemble. If needed and using a serrated knife, slice the tops of each cake layer off to even. Place one cake layer cut side up on a cake stand or platter. Spread ~1/4 of the chocolate fudge frosting all over the cake layer, pushing it to the edge. Repeat with the remaining layers. After the last cake layer is added on top, with an offset spatula, spread the remaining frosting evenly all over the cake. Decorate and garnish with flaky sea salt, as desired. Slice and serve. Enjoy! #matildachocolatecake #minimatildachocolatecake #minicake #minichocolatecake #chocolatecake #chocolate #cake #cakerecipe #chocolatecakerecipe #thebestchocolatecake #homemade #homemadecake #cakefromscratch #chocolatefrosting #chocolatefudgefrosting #baking #Dessert #moistchocolatecake #softchocolatecake @From Our Place

Super moist chocolate cake 🍫 full recipe 👇 Ingredients: 130g all purpose flour 200g sugar 65g cocoa powder 3/4 tsp baking powder 1/2 tsp baking soda 1 egg 60ml oil 130ml milk 120ml warm water 1 1/2 tsp instant coffee 1 tsp vanilla extract Toppings: 450g chocolate 280ml heavy cream Method: 1) mix together all of the dry ingredients in a large mixing bowl. 2) into the fry ingredients add all of the wet ingredients and mix together well. 3) pour into a lined 8x8 inch baking tray. 4) bake in preheated oven for around 30 minutes on temp 150 degrees Celsius. 5) once cooked transfer to a wire rack and allow the cake to cook completely. 6) make your topping by cutting the chocolate into small pieces. Gently warm your cream and pour over the chocolate. The cream should melt the chocolate. Mix well. If not fully melted pop in microwave for a few seconds at a time until fully melted. Be careful not to over heat. 7) spread your topping all over the cake. 8) serve and enjoy 😊 #chocolatecake #moistcake #chocolate #chocolatelover #cakerecipe #easycakerecipe #deliciouscakes #foodie #sweettooth #fyp

It’s a classic for a reason. Recipe for the Best Chocolate Cake (aka the Matilda Cake) linked in bio. We hope you love it just as much as we do. Black Magic Cake (see note on origin below) 2 2/3 cups flour 320 g 3 cups sugar 600 g 1 1/8 cup cocoa 135 g 1 tablespoon baking soda 17 g 1.5 teaspoon baking powder 6 g 1.5 teaspoon salt 5 g 3 eggs 1 tablespoon vanilla extract 15 ml 1.5 cup buttermilk 350 ml .75 cup oil canola or vegetable 175 ml 1.5 cup hot coffee 350 ml Ganache: 8 ounces dark chocolate 70% 6 tablespoons butter 85 g 1 ¼ cup sugar 250 g 1 ¼ cup heavy cream 300 ml 2 teaspoons vanilla 10 ml Pinch of salt #chocolatecake #chocolate #chocolatecakerecipe #matildacake #chocolateganache #ganache #homemadecake #chocolatecakerecipe

because coffee and my anxiety do not mix #matcha #matchalatte

Building the tiers of a very moist chocolate cake with me #caketiktok #caketok #cakemaker #cakerecipe #cakebusiness #cakedecoration #cakevideos #baketok #customerstories #customerstorytime #storytimevideos #fyppppppppppppppppp

Matilda Chocolate Cake Ingredients For the Chocolate Cake 240 g all-purpose flour 70 g unsweetened cocoa powder 2 tsp baking soda 1 tsp baking powder 400 g granulated sugar 1/2 tsp salt 2 eggs room temp. 240 ml buttermilk room temp. 120 ml vegetable oil 1 tsp vanilla extract 180 ml hot brewed coffee For the Chocolate Fudge Frosting 170 g heavy cream 300 g dark chocolate 150 g unsalted butter 100 powdered sugar adjust for sweetness 1/2 tsp instant coffee powder 7.5 g unsweetened cocoa powder 1 tsp vanilla extract Instructions **Make the Cake Layers:** Preheat oven to 180°C (350°F), grease & line three 8-inch pans. Whisk dry ingredients; mix wet ingredients separately. Combine, then stir in hot coffee. Divide batter into pans & bake for 30 min. Cool completely. **Chocolate Fudge Frosting:** Simmer cream, whisk in cocoa. Reduce heat, add butter, sugar, coffee, vanilla & chocolate. Stir until smooth. Cool for 40 min (or chill 25 min). **Assemble:** Trim cake layers if needed. Stack with frosting between layers. Cover cake, creating swirls for a *Matilda* cake look. Enjoy! The printable recipe is available on my website, thefoodflamingo.com (copy the link in the comments section) #cake #fyp #foryoupage #chocolate #chocolatecake #matilda #childhood #nostalgia #baking #relatable #trendingvideo #recipe #ramadan #ramadanrecipes #food

Cheetah print cake 🐆💗 #cake #cakedecorating #caketok #cakeinspo

new butternut bakery hq ✨

Mini Egg Chocolate Loaf CAKE 😍 12 Days of Mini Eggs - Day 9️⃣ Now this cake is super duper moist in all the good ways, the chocolate frosting is my fave of all time and the mini eggs on top just top it off… oh and actually are the reason why its part of this series 😆 See you for Day 10 tomorrow 💕 Ingredients: 175g caster sugar 175g butter softened 3 eggs 135g gf self-raising flour 1/2 tsp gf baking powder 1/4 tsp xanthan gum (only if gluten-free!) 85g ground almonds 25g cocoa powder 100ml milk 65g chocolate chips For the icing: 125g butter, softened 90g icing sugar 25g cocoa powder 55g dark chocolate, melted and cooled Mini eggs whole and crushed Method: 1) Preheat your oven to 160C Fan / 180C and prepare a 2lb loaf tin with baking paper. 2) Cream together the butter & sugar until light and fluffy. 3) Add in your eggs, flour, baking powder, xanthan gum, cocoa powder, ground almonds and milk. Mix together until combined. 4) Fold in your chocolate chips. 5) Spoon the cake mixture into your tin. Bake for about 50 minutes until cooked through. Allow to cool in the tin. For the icing: 6) Cream the butter until more pale in colour. 7) Add icing sugar and mix for a good few minutes until completely combined. Then add the cocoa powder and do the same. 8) Pour in the cooled melted chocolate and mix to evenly disperse the chocolate, it should be spreadable and delicious. You can add a drop of milk if you want it slightly thinner. 9) Spread your icing all over the top of the cake and then cover with mini eggs. #easterbaking #minieggs #eastereggs #glutenfree #chocolate

It’s finally here! The recipe for my long awaited Chocolate Cake. The requests for the recipe for this decadent cake have been constant, so I decided to make a full length video for it. I wasn’t expecting people to yearn for such a simple concept of a recipe, so I initially wasn’t gonna share it due to its normally. I soon realized that even though chocolate cake isn’t peculiar, it is definitely magical in its own way. Check out the video. You won’t regret it. You will just be tempted to eat the ENTIRE CONFECTION! It’s definitely a cake better than Bruce’s mom’s. 🍫 #matildacake #chocolatecake #brucebogtrotter #roalddahl #matilda #misstrunchbull #cake #decedentcakes #chocolate #foodart

Replying to @Bake y’all had no faith in me 😭 honestly I get it. last post in the @thebuoysf kitchen i swear 😅

But my heart truly belongs to cheesecake