Hello chocolate lovers. Hands-down, the
most requested recipe in my small
repertoire of videos has been the devil's
food chocolate cake that featured in my
first top 5 video called 5 moist cake
tips that work every time.
So my loyal fans including Alice
Bernadette and Jasmine the wait is over.
This is it.
(music)...actually it's probably the best option.
to find out what I do with this
delectable morsel stay tuned until the end.
I was pondering the other day on why
chocolate is so popular? thinking...thinking. Could it be the
rich roastiness of the
cocoa or the sweet silk like texture of
the chocolate or could it be the
addictive feeling of pleasure when you
close your eyes and savor the complexity
and little nuances of each little
square? I say all of the above. Have at the ready your oil, sugar, eggs,
vanilla essence, plain flour, unsweetened
cocoa powder, baking powder, baking soda,
salt, full cream milk,  and your hot
espresso shot or instant coffee. We will
be using a creaming method followed by a
two-part addition method. I'll explain
more later. In your mixing bowl add your
oil, sugar, vanilla, and...
my eggs. I usually use large eggs or
extra-large eggs
Use your flat beater. Start it off on
low.
So you'll want to keep this on until
it's pale, yellow, and fluffy.
at this stage you can also turn it up. Guys this
is what it should look like when you
cream it. So your next five ingredients
will need to go through a sifter so it's
thoroughly combined. Add your plain flour
cocoa powder. I actually use the
Hershey's cocoa powder. Unsweetened of course. And it's not Dutch process it's
just regular 100% cocoa powder. Baking
powder, baking soda,  and salt. Yes salt
goes into cakes. I'm a huge fan and
advocate of having salt in a cake to
balance out the sweetness.
I generally sift the ingredients twice
to make sure there's an even
distribution of the leavening agents and
cocoa powder. Now we're going to start
our two-part addition method, where we
take our full cream milk and our dry
ingredients and alternate adding it into
the bowl until they're both all gone. I
start with a little bit of milk in here
just to get the mixture kind of loose
and ready to take on some dry stuff. Use
a cup measure or a large spoon
to make it easier. Just take your spatula and scrape down
your bowl. Make sure that you scrape often. I mean the bowl. The bowl. Scrape the
bowl, and that should help a lot. This is
one of the only batters that I mix flour
for longer than say... 30 seconds to
incorporate it, but it works. Adding your
milk with your dry ingredients
alternating makes sure every bit of your
dry ingredients mixes completely with
all of the wet ingredients.
You'll probably go through three
editions of each ingredient. Now for the last step, 
adding your espresso shot or instant
coffee. Its coffee so wouldn't you think
that the chocolate cake would tastes
like mocca when it comes out? It doesn't.
What it does is it makes it a little bit
more rich and a little bit more
chocolatey I think the bean of the
coffee and the bean of the cocoa just
marry really well, and it gives it a nice
robust taste. And you really can't taste
the coffee in it. Do small splashes
gradually until it's all gone too.
and you'll want to make sure that your
espresso is really hot. Steaming hot!
there you go look at that. Aah,  sort of
between a crepe and a pancake like
consistency. Get your pans ready for
batter. I use three of the 9-inch round
metal tins that are lined on the bottom
only. But I don't grease the bottom and I
don't grease the sides. For us we don't
need to do that. When they come out of
the oven, we take a paring knife and we
work it around the side and it just pops
straight out. So just divide it equally.
If I was doing this for the cake shop, I
would actually be weighing each one to
make sure that they are exactly the same.
While we sit back and wait for our cakes
to bake, here's a brief interlude. And now
a brief discussion on the history of
chocolate. Roll it. The Aztecs and even
earlier, the pre-columbian peeps were
onto something when they discovered the
cocoa tree and turned its beans into a
bitter drink. They believed it to have
magical properties and even used it in
rituals and sacrifices. They even traded
the beans as currency. It was only until
the Spanish arrived that it was made
with a sweetener to make it a little
more tasty and good enough for them to
bring back to Spain,  along with the other
loot and the rest is history.
Good! Now that your cake has cooled
completely, now you can start filling the
layers with icing. We use a creamy
chocolate ganache for the inside filling
and a chocolate fudge to cover the
outside. Both recipes are in the comments
below. That's what I call an Oreo cake
stage. For helpful hints on how to get
your cake layers nice and straight
please watch my top 5 video on how to
ice a cake. Here comes the part that a
lot of Baker's struggle with. I know I
did for many years.
See how I'm building a wall above the
top layer of my cake? That's going to be
the icing that helps us achieve our
lovely flat top.
Once you've finished, go around the whole
cake with your soft ganache and drag
sections of the icing wall back across
the center of your cake top, until the
wall is no longer visible.
Now we can pour our creamy chocolate
fudge over our cake. At this stage if
your ganache isn't completely chilled
and set it's going to start coming off,
and mixing in with your fudge and
ruining that smooth finish you worked so
hard for, so if it starts to do that, stop
and put it back in the freezer or the
fridge for ten more minutes.
I love to make beautiful waves with my
runny fudge. I do this by covering the
length of my pellet knife with a thin
layer of fudge then with my palette
knife standing flush against the side of
the cake I wipe it on and slide the
knife away from the cake.
I like to create swushi curly patterns
like a true vintage style cake because I
think it makes it look simply elegant
and delicious. This is like Betty Crocker
meets Duncan Hines.
Now for the piste de resistance and
solving that mystery.
I take my cake slice, heat it up slightly,
then put ice cream over the top. It melts
into the cake and then I can take a
sneaky well earned break.
Yumm!
What do you think? If you'd liked my
video please click on the thumbs up icon.
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your notifications. Oh Thank You subbies
for asking for this recipe.
keep your requests coming and I'll try
to get in as many as possible. And just a
bit of admin here. All the recipe
tutorials that I do will always have
both the recipe and the method in the
comments below so if I forget to say
something in my video, the answers are
usually in there. If for some reason it
doesn't make sense still let me know and
I'll try to fix it on the next one. I'll
get much better with this with you guys
helping me okay. See you later.
bye!
Yes!
