*Mina's Moist Chocolate Cake - Revision history

Mina: Mina moved page Most Amazing Chocolate Cake to *Mina's Moist Chocolate Cake

2018-08-03T20:53:53Z

Mina moved page Most Amazing Chocolate Cake to *Mina's Moist Chocolate Cake

Mina: /* Ingredients */

2018-05-19T00:32:00Z

‎Ingredients

Mina: /* Instructions */

2018-05-19T00:29:37Z

‎Instructions

Mina: /* Ingredients */

2018-05-19T00:27:33Z

‎Ingredients

Mina at 00:26, 19 May 2018

2018-05-19T00:26:37Z

Mina: Created page with "===Ingredients=== butter and flour for coating and dusting the cake pan 3 cups all-purpose flour 3 cups granulated sugar 1½ cups unsweetened cocoa powder 1 tablespoon baking..."

2018-05-18T20:25:01Z

Created page with "===Ingredients=== butter and flour for coating and dusting the cake pan 3 cups all-purpose flour 3 cups granulated sugar 1½ cups unsweetened cocoa powder 1 tablespoon baking..."

New page

===Ingredients===
butter and flour for coating and dusting the cake pan 3 cups all-purpose flour 3 cups granulated sugar 1½ cups unsweetened cocoa powder 1 tablespoon baking soda 1½ teaspoons baking powder 1½ teaspoons salt 4 large eggs 1½ cups buttermilk 1½ cups warm water ½ cup vegetable oil 2 teaspoons vanilla extract Instructions Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below) Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely. Frost with your favorite frosting and enjoy! Notes The better quality cocoa powder you use the better the cake will taste. Chocolate Cream Cheese Buttercream Frosting Prep Time: 10 minutes Yield: enough frosting for a 3 tiered cake Ingredients 1½ cups butter, softened 8 oz cream cheese, softened 1½ cups unsweetened cocoa powder 3 teaspoons vanilla extract 7-8 cups powdered sugar about ¼ cup milk (as needed) Instructions In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated. Notes In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.

@@ Line 27: / Line 27: @@
 ===Ingredients===
 <div style="column-count:3;-moz-column-count:3;-webkit-column-count:3">
-*1½ cups butter, softened
+*1½ (375 ml)cups butter, softened
 *8 oz cream cheese, softened
 *1½ cups unsweetened cocoa powder
@@ Line 33: / Line 33: @@
 *7-8 cups powdered sugar about ¼ cup milk (as needed)
 </div>
 ===Instructions===
 *In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated. Notes In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.

@@ Line 15: / Line 15: @@
 ===Instructions===
-<div style="column-count:3;-moz-column-count:3;-webkit-column-count:3">
+#Preheat oven to 176C degrees.
 #Butter three 9-inch cake rounds.
 #Dust with flour and tap out the excess.
@@ Line 22: / Line 21: @@
 #Add eggs, buttermilk, warm water, oil, and vanilla.
 #Beat on a medium speed until smooth.
 #Divide batter among the three pans.
 #Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
-</div>
 ===Chocolate Cream Cheese Buttercream Frosting===
 ===Ingredients===

@@ Line 1: / Line 1: @@
 ===Ingredients===
 *3 cups all-purpose flour
 *3 cups granulated sugar
@@ Line 11: / Line 12: @@
 *½ cup vegetable oil
 *2 teaspoons vanilla extract
 ===Instructions===
 <div style="column-count:3;-moz-column-count:3;-webkit-column-count:3">

← Older revision		Revision as of 00:26, 19 May 2018
Line 1:		Line 1:
	===Ingredients===		===Ingredients===
−	~~butter and flour for coating and dusting the cake pan~~ 3 cups all-purpose flour 3 cups granulated sugar 1½ cups unsweetened cocoa powder 1 tablespoon baking soda 1½ teaspoons baking powder 1½ teaspoons salt 4 large eggs 1½ cups buttermilk 1½ cups warm water ½ cup vegetable oil 2 teaspoons vanilla extract Instructions Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. ~~(see cooking lesson below)~~ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Divide batter among the three pans. ~~I found that it took just over 3 cups of the batter to divide it evenly.~~ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely. Frost with your favorite frosting and enjoy! Notes The better quality cocoa powder you use the better the cake will taste. Chocolate Cream Cheese Buttercream Frosting ~~Prep Time~~: ~~10 minutes Yield~~: ~~enough frosting for a~~ 3 ~~tiered cake Ingredients~~ 1½ cups butter, softened 8 oz cream cheese, softened 1½ cups unsweetened cocoa powder 3 teaspoons vanilla extract 7-8 cups powdered sugar about ¼ cup milk (as needed) Instructions In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated. Notes In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.	+	*3 cups all-purpose flour
		+	*3 cups granulated sugar
		+	*1½ cups unsweetened cocoa powder
		+	*1 tablespoon baking soda
		+	*1½ teaspoons baking powder
		+	*1½ teaspoons salt
		+	*4 large eggs
		+	*1½ cups buttermilk
		+	*1½ cups warm water
		+	*½ cup vegetable oil
		+	*2 teaspoons vanilla extract
		+	===Instructions===
		+	<div style="column-count:3;-moz-column-count:3;-webkit-column-count:3">
		+	#Preheat oven to 350 degrees.
		+	#Butter three 9-inch cake rounds.
		+	#Dust with flour and tap out the excess.
		+	#Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
		+	#Add eggs, buttermilk, warm water, oil, and vanilla.
		+	#Beat on a medium speed until smooth.
		+	#This should take just a couple of minutes.
		+	#Divide batter among the three pans.
		+	#Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
		+	</div>
		+	===Chocolate Cream Cheese Buttercream Frosting===
		+	===Ingredients===
		+	<div style="column-count:3;-moz-column-count:3;-webkit-column-count:3">
		+	*1½ cups butter, softened
		+	*8 oz cream cheese, softened
		+	*1½ cups unsweetened cocoa powder
		+	*3 teaspoons vanilla extract
		+	*7-8 cups powdered sugar about ¼ cup milk (as needed)
		+	</div>
		+	===Instructions===
		+	*In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated. Notes In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.

← Older revision	Revision as of 20:53, 3 August 2018
(No difference)