So for anybody wondering, I made this cake this weekend. I down-sized the recipe to 2/3 of everything for a two-layer cake instead of a 3-layer cake. I weighed out all the ingredients, opted to not include the GMS, used melted butter instead of canola oil, I added a small handful of dark chocolate chips to the cakes before baking, and baked the cakes for roughly 45 minutes. The recipe called for 40 minutes, but when tested with a fork poke, it was till slightly under cooked. 5 minutes later, the fork came out clean. Cooled the cakes in their pans on a wire rack. Frosted almost exactly like they did here. And seriously... this is the single greatest chocolate cake I think I've ever tried. Not even exaggerating. It's moist, it's incredibly rich, it's decadent, it's spongey, it's dense yet velvety, and honestly even a two-layer cake will be way too much simply because of how rich it is. But omg is it good. Give it a try, seriously. Not disappointed at all.
Candace Lin The flavor of olive oil may be too strong for cake, which is typically why canola or other neutral oils are suggested. Vegetable oil is another option as well. :)
CulpFiction oh yeah, I can see that being possible! I thought the chocolate would mask the olive taste (which I don't mind but parents hate it) but maybe its best to play it safe for something so decadent as this :')
if you want to prevent some of the air bubbles in the frosting, just dip your metal piping tip in hot water before you apply each layer, or as needed. it also helps not to beat the frosting excessively in the mixing bowl.
UPDATE: Even though my cakes didnt rise as shown, they were perfectly moist and dense so I didnt need to add syrup at all. That might deprive it from the extra vodka kick but the cake definitely doesnt need more sweetness. In fact it needs to be reduced. And thats coming from a guy that always has a sweet tooth. The buttercream needs HALF the amount of sugar. Thank god I tasted it before I added the whole amount proposed by the recipe. I suggest people do the same. Taste after you add half the quantity and then decide what to do.
+anky bh An old trick for some extra moistness. It's a step in a lot of classic recipies. I sometimes make a simple pound cake (with some lemonzest) and brush it with a limoncello syrup, followed by a sprinkeling of coarse sugar. That is just to die for. You can even do it to pre made cake, just let it heat up in the oven for a couple of minutes. Not that I ever do that and claim I made the cake myself...
Watched the first video and I'm already amazed with chefsteps. The way the video was filmed was just pure HD.. every detail was so sharp and saturated. Love you guys already! The recipe was good as well!! Learnt some new tips!! Thanxx!! Subscribed!
Join the ChefSteps Community for free! As a ChefSteps member you'll enjoy an ad-free experience, and be the first to hear about any new recipes, classes, or videos that we create. And the best part? It's free. What's not to love about that? chfstps.co/1X4deYG
I made this last night! Oh boy - its the best cake I've ever had!! I used the half recipe in a 8 inch spring form pan. I accidentally added all the cocoa to the dry, but its a very forgiving recipe. I also didn't have half an egg so 3 tbsp of pure egg white works a treat. It was absolutely magical! I didn't frost it but wrapped it up and put it in the fridge. There are no words to describe this but try it yourself!! 11/10 would recommend. PS add a few tsp of coffee into the hot water it'll change your life ;)
Hey ChefSteps, thanks for the recipe! I've got two questions in regards to the addition of the GMS: 1) Although I'm sure it will activate/hydrate well enough while baking, wouldn't it be better to melt it into the oil before mixing with the remaining liquid ingredients, since that would allow for better starch complexing when the flour mix is added? 2) What percent monoglyceride content do you suggest using? I'm guessing >90% would work fine if melted directly into the oil, but I'm assuming ~40% would be best if not used as such (due to the large amount of water)?
If you replace part or all of the water with hot coffee, you get a really nice depth of chocolate flavour. And, I melt in a couple of ounces of dark chocolate at that stage as well.
This cake is amazing!!! Made for my mom's Bday yesterday! Was Wonderful! Assembling was a bit difficult as I dont have any equipments... but just wonderful!
I made this today and it was seriously the fluffiest and most moist cake I'd ever eaten, homemade or store bought. This will definitely be my go to cake recipe.
+Denis Daniel Really, you can experiment with your favorite booze and get all sorts of different results, some more subtle than others. For instance a light rum would add a different flavor than a dark rum or rhum agricole. An aged tequilla and chocolate go surprisingly well together. With Drambuie it would totally work, but you would be upping the perceived sugar flavors in the cake, so you might want to not use too much.
So just went to get the weights and stuff on your website. Wow!! Your site is probably the best I've ever seen. Beautifully laid out and just amazing step by step instructions. The tips that you can open up is great. Yeah easily the best food website I've seen. Oh and the cake looks good too haha!
Made a four layer cake with this recipe...turned into a three layer because one of the cakes totally crumbled. I was able to get the other three to hold together enough to frost. You'd think to be that crumbly it would be dry as dust, but it wasn't. It had great flavor and was actually quite moist. Got a lot of compliments from people at the event. Will use the recipe again for sure.
I think soaking them in syrup would make a sweet cake with sweet buttercream frosting even sweeter? I might brush with coffee mixed with a touch of cream liquor instead :D
brilliant sub! I agree, simple syrup might be too sweet. Kahlua or another coffee liqueur would work. Maybe Cointreau or Framboise for a bit of interest, just go lightly with these.
I made this the other day! It was outrageously delicious! I grew bored of chocolate cake growing up - but this one is so moist and rich! Thank you for posting this recipe! :)
The color looks perfect, I would just change the filling to my own tasting since I'm not a big fan of buttercream, but the cake itself looks delicious! I will check out recipe NOW!!
+ChefSteps I have tried your recipe, and it was really good. I changed the recipe a little bit, instead of adding boiling water I have added Brewed Coffee to make it more dark and velvety. It was superb!
+Roderico Gayatin That's awesome! Always feel free to tweak our recipes, we just like giving you some guidelines and the concepts behind the recipe. It is up to you decide if you like it that way, or what you want to add or subtract to make it your own!
---------------------------------------------- very similar Secret is the sugar syrup in any cake Chocolate Buttermilk Cake Makes 12 servings. 3/4 cup boiling water 3/4 cup Droste Cocoa 1 cup buttermilk 2 1/2 cups flour 1 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup butter, softened 2 cups sugar 4 eggs 1 1/2 teaspoons vanilla *Preheat oven to 350 degrees F. -Grease and flour three 9 inch round layer cake pans. Pour boiling water over Droste cocoa to dissolve. Stir in buttermilk; set aside and cool. Sift together flour, baking soda, baking powder and salt. Beat together butter and sugar in large bowl with electric mixer of medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Beat dry ingredients into batter mixture alternating with Droste cocoa mixture. Pour into pans, dividing batter equally. Bake for 25 minutes or until centers spring back. Cool cakes for 10 minutes and turn out of pans. Frost each cake layer with Frosting and refrigerate. Cream Cheese Frosting: Beat 8 ounces whipped cream cheese to soften. Beat in 1/2 cup sifted confectioners sugar (powdered sugar) until smooth. Beat in 2 Tablespoons orange flavored liqueur and 1/2 teaspoon vanilla. Beat in another 3/4 cup confectioners sugar. Add 1 1/2 cups heavy cream and beat until stiff.
I love how much the team from ChefSteps absolutely love food. The time, care and respect that you all put into every recipe is just a joy to watch. This is my favorite channel on RUclips, a trend that I can see continuing. Thanks again for another amazing video and recipe.
This was my the first chocolate cake and it was successful! I made two layers instead of three and I made whipped chocolate ganache for frosting and put between each cake sheet. Very nice and decadant chocolate cake! Two thumbs up!! :)
Hey, can you please write the recipe here? The website of this channel says it's a premium recipe and for it to view I need to subscribe to the website. I don't wanna use my money for just one recipe...
I randomly found myself on your channel, and I am glad I have discovered you. Your video is very high quality -- I can tell a lot of work goes into each video. I love the professionalism and most of all the music fits right in. I look forward to watching your new videos as I currently go watch all of your old ones. I might be on a diet, but I sure love watching good food. Subscribed. :)
Every time I see a new chemical I think "No way amazon has that." And every time they do! I dream of a day where people will stop freaking out just because these chemicals don't have friendly household names like "baking soda" and "cream of tartar" "seasoning salt"
+Jjsb94 TOTALLY agree. I dont get how people dont realize that baking in particular is about 95% chemistry and 5% application of heat :/ you need chemicals for chemistry
Does not look healthy but who cares, right? I need to make this!!!! Today I'm going back home so I can bake this and I want to try making the apple confit byaldi as well. Wish me luck!
Guys, the song in the second part of the video triggered flashbacks of your Geoduck video. Not something I'd like to be reminded of, when thinking of chocolate cake...
sorry two more questions.. if didn't use glycerol monostearate, is there anything else i could use to make the cake spongy and moist? And if i didn't use cake flour what is the best flour to use as a substitute, plain or self raising?..because i have to admit i had used plain in cakes before and it usually comes out very doughy inside even though i leave it in the oven for a long time?..
Hi chefsteps! I really want to try out the cake , but i wanted to ask a few questions , for the buttermilk part , my country doesn't produce or distribute buttermilk , so i usually end up needing to use a substitute , what option would be bests for this cake , the cultured buttermilk ( made by whipping heavy cream until butter and buttermilk divide ) or the soured - buttermilk (made by adding vinegar or lemon juice to regular milk) ? Also , i want to cut this recipe to 2/3 , so do i use 2 9" pans or would you recommend different sized pans? Thanks!
Great recipe chefsteps. Can I use GMS in lieu of emulsified shortening (nutex or fluid flex) in a high ratio cake, and if so, how do I convert the formula? Thanks
Hey. can you please write the recipe here? The website of this channel says it's a premium recipe and for it to view I need to subscribe to the website. I don't wanna use my money for just one recipe...
Are you kidding? You're sharing a cake recipe and that too of chocolate flavour but you're not mentioning the measurements of the ingredients even for once...it's really very disappointing
Suggestions for replacing the buttermilk? I've tried souring milk up on my own before - with results that's been varied to say the least. Looks fantastic either way, if I figure something out I've got a weekend project on my hands for sure!
Whip cream and just keep on whipping. It'll separate out into butter and buttermilk eventually. When it starts getting difficult to whisk you can help yourself out by transferring the whole lot into a Boston (cocktail) shaker and shaking that. Drain the fluid and you've got buttermilk, season the butter and you've got.... Butter
I would try anything chocolate, most times. From the opening scenes, this chocolate cake looks lovely but it appears light and spongy. And then I see that the ingredients do call for creating a spongy cake. After seeing it come out of the spring form cake pan it behaves/reacts like a light, spongy, jello-like mass. I gladly would taste it if presented with a piece. I prefer a heavy, dense, ultra moist cake which I can firmly bite into, especially when it has thoroughly cooled in the refrigerator overnight and has had a chance to settle and get moister! I wonder how this particular chocolate cake would settle in the refrigerator, overnight? It does look like a beautiful, chocolate presentation!
+Sarah I We just cheat and comment on our own stuff before we publish. haha. You can comment while it is still unlisted, we also check for typos and mistakes ahead of time before we unleash recipes to the world.
420 g Cake flour (bleached), plus more for dusting 820 g Sugar, granulated, divided 280 g Dutch-process cocoa powder, divided 25 g Salt, divided 15 g Baking soda 15 g Baking powder 11 g Glycerol monostearate, optional 340 g Buttermilk 340 g Canola oil 150 g Egg, about 3 large 55 g Vanilla extract, pure, divided 440 g Water, divided 50 g Vodka, or other spirit with 35%-40% ABV 900 g Powdered sugar 450 g Butter, room temperature 110 g Milk
I made the cake today and followed the recipe exactly. But did not use GMS. It was very moist and chocolaty. Not crumbly. I put Gran Marnier into the syrup but couldn't really taste the Gran Marnier. Maybe next I need to double that amount or next time may decide to put it into the frosting. Everyone commented on how much they loved it and how moist it was. It's the best chocolate cake recipe I have ever used.
Look up Droste chocolate cake recipe. Very similar. The only secret to this and any moist cake is the sugar syrup. The recipe is no longer free, but when I made it, I used what was posted here. So I don't have the recipe anymore. Or use any chocolate cake recipe then.
When I made the cake the recipe was free. I did the recipe straight from this site when it was free. So I don't have the recipe anymore. But I made the recipe from droste cocao and it's very similar. The secret I found out for making any type of cake more moist is the sugar syrup. ---------------------------------------------- Chocolate Buttermilk Cake Makes 12 servings. 3/4 cup boiling water 3/4 cup Droste Cocoa 1 cup buttermilk 2 1/2 cups flour 1 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup butter, softened 2 cups sugar 4 eggs 1 1/2 teaspoons vanilla *Preheat oven to 350 degrees F. -Grease and flour three 9 inch round layer cake pans. Pour boiling water over Droste cocoa to dissolve. Stir in buttermilk; set aside and cool. Sift together flour, baking soda, baking powder and salt. Beat together butter and sugar in large bowl with electric mixer of medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Beat dry ingredients into batter mixture alternating with Droste cocoa mixture. Pour into pans, dividing batter equally. Bake for 25 minutes or until centers spring back. Cool cakes for 10 minutes and turn out of pans. Frost each cake layer with Frosting and refrigerate. Cream Cheese Frosting: Beat 8 ounces whipped cream cheese to soften. Beat in 1/2 cup sifted confectioners sugar (powdered sugar) until smooth. Beat in 2 Tablespoons orange flavored liqueur and 1/2 teaspoon vanilla. Beat in another 3/4 cup confectioners sugar. Add 1 1/2 cups heavy cream and beat until stiff.
+Ron Burgundy I have had the same experience. I usually reduce the salt in their recipes before even trying them. In the cookies, i use 10 grams of salt instead of 15, and that is plenty.
This is one of the best chocolate cake recipe of the YT, and surely, this buttercream recipe is the best, so creamy, fluffy, chocolatey, well..is just perfect. Tks for share :)
So for anybody wondering, I made this cake this weekend. I down-sized the recipe to 2/3 of everything for a two-layer cake instead of a 3-layer cake. I weighed out all the ingredients, opted to not include the GMS, used melted butter instead of canola oil, I added a small handful of dark chocolate chips to the cakes before baking, and baked the cakes for roughly 45 minutes. The recipe called for 40 minutes, but when tested with a fork poke, it was till slightly under cooked. 5 minutes later, the fork came out clean. Cooled the cakes in their pans on a wire rack. Frosted almost exactly like they did here.
And seriously... this is the single greatest chocolate cake I think I've ever tried. Not even exaggerating. It's moist, it's incredibly rich, it's decadent, it's spongey, it's dense yet velvety, and honestly even a two-layer cake will be way too much simply because of how rich it is. But omg is it good. Give it a try, seriously. Not disappointed at all.
thankss (: im gonna try to make mine the same as yours.
+CulpFiction yup I am so keen to try it this way! although I am thinking of using olive oil instead of canola oil or butter.
Candace Lin The flavor of olive oil may be too strong for cake, which is typically why canola or other neutral oils are suggested. Vegetable oil is another option as well. :)
CulpFiction
oh yeah, I can see that being possible! I thought the chocolate would mask the olive taste (which I don't mind but parents hate it) but maybe its best to play it safe for something so decadent as this :')
+CulpFiction coz does are the oil that is tasteless, specially vegetable oil, unlike olive oil has a taste that just good for cooking not baking..
Love how the music gets cheeky when the action does as well
Alex French Guy Cooking there you are..
Oi mate!
Love your channel! it's been an inspiration to me
Alex French Guy Cooking Hey I love your channel I watched your bread and butter making vids and a they were amazing
Love your cooking 😊
if you want to prevent some of the air bubbles in the frosting, just dip your metal piping tip in hot water before you apply each layer, or as needed. it also helps not to beat the frosting excessively in the mixing bowl.
UPDATE:
Even though my cakes didnt rise as shown, they were perfectly moist and dense so I didnt need to add syrup at all. That might deprive it from the extra vodka kick but the cake definitely doesnt need more sweetness. In fact it needs to be reduced. And thats coming from a guy that always has a sweet tooth.
The buttercream needs HALF the amount of sugar. Thank god I tasted it before I added the whole amount proposed by the recipe. I suggest people do the same. Taste after you add half the quantity and then decide what to do.
This cake looks insanely good! LOVE the slow motion!
Want to make the best chocolate cake you ever tasted? This recipe is the one for you. chfstps.co/1R3v1Pl
+ChefSteps how come you put syrup on the cakes?
+anky bh mostly cos it keeps them moist..there's nothing worse than dry cake. Also adds a bit of extra sweetness because cocoa is quite bitter.
+anky bh An old trick for some extra moistness. It's a step in a lot of classic recipies. I sometimes make a simple pound cake (with some lemonzest) and brush it with a limoncello syrup, followed by a sprinkeling of coarse sugar. That is just to die for.
You can even do it to pre made cake, just let it heat up in the oven for a couple of minutes. Not that I ever do that and claim I made the cake myself...
What booze did you put in? I'm really curious...
+Muzikgod They used eggs and oil so it probably comes out the same anyway
Watched the first video and I'm already amazed with chefsteps. The way the video was filmed was just pure HD.. every detail was so sharp and saturated. Love you guys already!
The recipe was good as well!!
Learnt some new tips!!
Thanxx!!
Subscribed!
Join the ChefSteps Community for free! As a ChefSteps member you'll enjoy an ad-free experience, and be the first to hear about any new recipes, classes, or videos that we create. And the best part? It's free. What's not to love about that? chfstps.co/1X4deYG
chef! aw!! this was damn tasty looking...wanna eat it?!!
ChefSteps f
*_Hey mum, where did I put my glycerol monostearate?_*
it is in the chemicals shelf kid stop asking for every little thing
@@emanhamed4939 lol :)
@@emanhamed4939 no it's not there we had to make space for the centrifuge
*Oh it's in my pocket, here.*
@@concentratedhydrochloricacid Ugh, u gave me a juice bottle, not glycerol monostearate
I tried out this cake this last week, ITS AMAZING!! It's definitely a keeper and will be a staple on all occasions from now on 💕😊 Thank you chefsteps
Recipe? Quantity?
Hello can you share the recipe pls
I made this last night! Oh boy - its the best cake I've ever had!! I used the half recipe in a 8 inch spring form pan. I accidentally added all the cocoa to the dry, but its a very forgiving recipe. I also didn't have half an egg so 3 tbsp of pure egg white works a treat. It was absolutely magical! I didn't frost it but wrapped it up and put it in the fridge. There are no words to describe this but try it yourself!! 11/10 would recommend. PS add a few tsp of coffee into the hot water it'll change your life ;)
Where can i get the receipe?
I died when they started playing that geoduck music
Omg XD
How many times have you watched the geoduck video 😂
+Marisa Ferina more than I'd like to admit actually
+acarijana oh god as soon as i finished reading this comment the music started playing, i lost my shit. 😂
Lmaoooo same im crying😂😂😂
Hey ChefSteps, thanks for the recipe!
I've got two questions in regards to the addition of the GMS:
1) Although I'm sure it will activate/hydrate well enough while baking, wouldn't it be better to melt it into the oil before mixing with the remaining liquid ingredients, since that would allow for better starch complexing when the flour mix is added?
2) What percent monoglyceride content do you suggest using? I'm guessing >90% would work fine if melted directly into the oil, but I'm assuming ~40% would be best if not used as such (due to the large amount of water)?
If you replace part or all of the water with hot coffee, you get a really nice depth of chocolate flavour. And, I melt in a couple of ounces of dark chocolate at that stage as well.
This cake is amazing!!! Made for my mom's Bday yesterday! Was Wonderful! Assembling was a bit difficult as I dont have any equipments... but just wonderful!
I made this today and it was seriously the fluffiest and most moist cake I'd ever eaten, homemade or store bought. This will definitely be my go to cake recipe.
Please post recipe amounts. Thank you.
What kind of flour did uused
I don't remember exactly but probably cake flour. I think cake or AP flour should be fine here@@shellyannpurcell1760
my eyes bulged when I saw the syrup brush #daaaaamnchefsteps
+Denis Daniel Ben went there, he sooo went there: chfstps.co/1R3v1Pl
+ChefSteps Thoughts on using a liqueur like Drambuie that has a 40% ABV or are liquors preferred?
+Denis Daniel Really, you can experiment with your favorite booze and get all sorts of different results, some more subtle than others. For instance a light rum would add a different flavor than a dark rum or rhum agricole. An aged tequilla and chocolate go surprisingly well together. With Drambuie it would totally work, but you would be upping the perceived sugar flavors in the cake, so you might want to not use too much.
+ChefSteps okay that's helpful.Yes, I have a tequila and chocolate combo before and it was pretty stellar! Thanks
+Denis Daniel Cognac and Grand Marnier (orange flavor) are also great combinations with chocolate.
So just went to get the weights and stuff on your website. Wow!! Your site is probably the best I've ever seen. Beautifully laid out and just amazing step by step instructions. The tips that you can open up is great. Yeah easily the best food website I've seen. Oh and the cake looks good too haha!
Some would use the term 'Food Porn'.
I would also use that term.
+NatAnn64
+Nick Jeg
+NatAnn64 your comment reminds me of a vid where a guy fucks dough...
my pants unzipped while I was watching this.
Kai Yan Oh! how about -
Master-baked-it
+NatAnn64 finishes with mouthgasms lol 😘
Made a four layer cake with this recipe...turned into a three layer because one of the cakes totally crumbled. I was able to get the other three to hold together enough to frost. You'd think to be that crumbly it would be dry as dust, but it wasn't. It had great flavor and was actually quite moist. Got a lot of compliments from people at the event. Will use the recipe again for sure.
Did you use the glycerol?
YES! The return of my two favorite things about ChefSteps... The geoduck song and old style videos!
The most beautiful cake I've ever seen! Awesome video! Can I substitute the GMS with cake improver gel?
I think soaking them in syrup would make a sweet cake with sweet buttercream frosting even sweeter? I might brush with coffee mixed with a touch of cream liquor instead :D
+boy638 yeah, chocolate cake + coffee r good match!!
+boy638 That sounds great!
Oooooo yes!
It doesn’t affect the sweetness, promise :)
brilliant sub! I agree, simple syrup might be too sweet. Kahlua or another coffee liqueur would work. Maybe Cointreau or Framboise for a bit of interest, just go lightly with these.
I made this the other day! It was outrageously delicious! I grew bored of chocolate cake growing up - but this one is so moist and rich! Thank you for posting this recipe! :)
I could litteraly smell the chocolaty goodness through screen. Nice one, chefsteps.
The color looks perfect, I would just change the filling to my own tasting since I'm not a big fan of buttercream, but the cake itself looks delicious! I will check out recipe NOW!!
+ChefSteps I have tried your recipe, and it was really good. I changed the recipe a little bit, instead of adding boiling water I have added Brewed Coffee to make it more dark and velvety. It was superb!
+Roderico Gayatin That's awesome! Always feel free to tweak our recipes, we just like giving you some guidelines and the concepts behind the recipe. It is up to you decide if you like it that way, or what you want to add or subtract to make it your own!
Hello do you still have the recipe pls
---------------------------------------------- very similar
Secret is the sugar syrup in any cake
Chocolate Buttermilk Cake Makes 12 servings. 3/4 cup boiling water 3/4 cup Droste Cocoa 1 cup buttermilk 2 1/2 cups flour 1 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup butter, softened 2 cups sugar 4 eggs 1 1/2 teaspoons vanilla *Preheat oven to 350 degrees F. -Grease and flour three 9 inch round layer cake pans. Pour boiling water over Droste cocoa to dissolve. Stir in buttermilk; set aside and cool. Sift together flour, baking soda, baking powder and salt. Beat together butter and sugar in large bowl with electric mixer of medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Beat dry ingredients into batter mixture alternating with Droste cocoa mixture. Pour into pans, dividing batter equally. Bake for 25 minutes or until centers spring back. Cool cakes for 10 minutes and turn out of pans. Frost each cake layer with Frosting and refrigerate. Cream Cheese Frosting: Beat 8 ounces whipped cream cheese to soften. Beat in 1/2 cup sifted confectioners sugar (powdered sugar) until smooth. Beat in 2 Tablespoons orange flavored liqueur and 1/2 teaspoon vanilla. Beat in another 3/4 cup confectioners sugar. Add 1 1/2 cups heavy cream and beat until stiff.
I love how much the team from ChefSteps absolutely love food. The time, care and respect that you all put into every recipe is just a joy to watch. This is my favorite channel on RUclips, a trend that I can see continuing. Thanks again for another amazing video and recipe.
There should be a warning saying this video can only be watched by those 18 and over...
DK2ez 😂😂😂
true 😂😂
Why?
Zaynab Ayoob food porn
This was my the first chocolate cake and it was successful! I made two layers instead of three and I made whipped chocolate ganache for frosting and put between each cake sheet. Very nice and decadant chocolate cake! Two thumbs up!! :)
Hey, can you please write the recipe here? The website of this channel says it's a premium recipe and for it to view I need to subscribe to the website. I don't wanna use my money for just one recipe...
Instead of just hot water.... I use hot coffee.
Jasminé Skeen you're right...coffee intensifies the chocolate :)
Jasminé Skeen
My thoughts exactly intense favor
How was it ?
Measurements?
Zaryab Zahra Just brew some coffee or make some instant coffee and substitute the hot water for coffee. Same measurement.
I love the music and production quality of this channel. keep it up you lovely people!
Yeah! Time to sous vide a cake
+Raeme Blanco >> I came here totally thinking they were going to do that. I was wondering how they'd sous vide a cake.
hhhhhh good one
they already made a sous vide carrot cake
.
www.chefsteps.com/activities/flourless-carrot-cake
I can’t get enough of how perfect these are! 😍🍰
Daaaaaaaammmmmmmmmmmmmmnnnnnn
+Michael Barber chfstps.co/20JRl1i
+ChefSteps That's awesome, cake brings everyone closer :)
Daniel
I would smash my face in to that cake too 🤤😂
seriously? LOOOOVING IT! Have been waiting for more baking videos from you guys!
Trying to give up sugar. You guys are killing me. What you do is awesome though, huge inspiration. Keep it up!
The best chocolate cake ever!!
I just made the cake and it is delicious!! I didn't add the gms and It is still super moist.
Hello do you still have the recipe pls?
That cake looks so good it's making me cry.
Sigue siendo el mejor pastel de chocolate
De todas las recetas que e probado este es el #1 ❤❤❤❤
Am I the only one who thinks the sous vide joke is PLAYED?! New schticks people.
Lucas Hobbes Shows how much you know about sous vide. No boiling involved. Knowledge is power.
So tell us about it.
I don´t try the cake recipe, but this buttercream is just THE BEST, is just PERFECT!!! Tks so much!!!
I've made this twice and it's a freaking revelation. Thanks
Did you use the glycerol?
@@lilyleung2237 no, I couldn't find it so I skipped it
@@lillithdv8 did you use canola oil or an alternative
@@gguktae3502 canola or any neutral flavoured oil. It makes it more moist
Million thanks for the recipe ... I got the perfect cake by adding secret ingredient.. and following the exact preposition..
Hello can you share the recipe pls
We should not have stumbled upon this day we've decided to give up chocolate for lent!
I randomly found myself on your channel, and I am glad I have discovered you. Your video is very high quality -- I can tell a lot of work goes into each video. I love the professionalism and most of all the music fits right in. I look forward to watching your new videos as I currently go watch all of your old ones. I might be on a diet, but I sure love watching good food. Subscribed. :)
Wait. Was the secret ingredient the booze or the GMS?
+Brian Yu No, it was the chocolate.
+Brian Yu Yes
+Brian Yu Da Rude - Sandstorm
Thanks for going back to this style of video, they're outstanding!
X rated for Chocolate goodness
Excellent..its melt my heart.thnx for the recipe.take love from Bangladesh...
Loved to see the old format of the videos
Wowowowow just wow. The editing was top-notch as well!
did anyone else think of Matilda and Bruce with the chocolate cake ?
Do we necessarily have to be a member of ur web site to get this recipe?
This recipe used to be free, and now you have to pay to have acces to the recipe. Sad
SO SAD!! I wanted to make this recipe today for a very special birthday AND NOW I HAVE TO PAY to see the recipe >:(
Yess I made this cake many months ago it is the best recipe ever. So sad I can't make it again :((
www.foodrepublic.com/2016/02/05/how-to-make-the-ultimate-chocolate-cake/
ChefSteps, you guys are killing it.
I think I can finish that 3 layer cake all by myself while binge watching netflix whole day.
#Goals
For the very first time I see the best cake preparation on RUclips.
Wow
Every time I see a new chemical I think "No way amazon has that." And every time they do! I dream of a day where people will stop freaking out just because these chemicals don't have friendly household names like "baking soda" and "cream of tartar" "seasoning salt"
+Jjsb94 TOTALLY agree. I dont get how people dont realize that baking in particular is about 95% chemistry and 5% application of heat :/ you need chemicals for chemistry
Even those are just monikers for chemicals. Baking soda is Sodium Bicarbonate, and Cream of Tartar is Potassium Bitartrate.
Exactly
+Nos2113 Sodium chloride 👌👌👌
+proverbsgirl With that logic we wouldn't have modern medicine. Enjoy your time in Amish country.
Gosh... This is absolute chocolate therapy....bliss....
lol no sous vide?
+Francis Valencia Try making a cake in your CrockPot first ;)
I might recommend this channel to a friend. This channel is great! I have only been watching your videos for some minutes as well!
Does not look healthy but who cares, right? I need to make this!!!! Today I'm going back home so I can bake this and I want to try making the apple confit byaldi as well. Wish me luck!
+Erica Eng Good luck Erica!
Good luck
What type of buttermilk should be used? One we get after churning butter or one make from yoghurt
Wait wait wait wait HOLD YOUR HORSES, STOP THE PRESSES! There's nothing sous vide in this?!
Hey guys! Awesome video as always. What is the reasoning behind using canola oil instead of butter in the cake?
Guys, the song in the second part of the video triggered flashbacks of your Geoduck video. Not something I'd like to be reminded of, when thinking of chocolate cake...
Thank you for a wonderful video :)! What's the sugar syrup brushing for?
Daaaaammmmmnnnn!
sorry two more questions.. if didn't use glycerol monostearate, is there anything else i could use to make the cake spongy and moist?
And if i didn't use cake flour what is the best flour to use as a substitute, plain or self raising?..because i have to admit i had used plain in cakes before and it usually comes out very doughy inside even though i leave it in the oven for a long time?..
Only watched this video because I wanted to see how a sous vide cake would work😂
+Issa Gonzalez Here you go Issa! www.chefsteps.com/activities/flourless-carrot-cake
Daaaaam !! Is correct !! Making me drool over here , getting ready to prep to make this cake ! Thank you pure perfection !
Daaaaamn when he winked
I usually don't like cakes, but this one look so good I got my next cheat meal 😋
Step 1: Buy this cake
Hi chefsteps! I really want to try out the cake , but i wanted to ask a few questions , for the buttermilk part , my country doesn't produce or distribute buttermilk , so i usually end up needing to use a substitute , what option would be bests for this cake , the cultured buttermilk ( made by whipping heavy cream until butter and buttermilk divide ) or the soured - buttermilk (made by adding vinegar or lemon juice to regular milk) ? Also , i want to cut this recipe to 2/3 , so do i use 2 9" pans or would you recommend different sized pans? Thanks!
You can make buttermilk with vinegar and milk, check RUclips for instructions
the best subtitute in europe is Kefir, unswetened. it has the right acidity and viscosity.
Daaaaamn.
Great recipe chefsteps. Can I use GMS in lieu of emulsified shortening (nutex or fluid flex) in a high ratio cake, and if so, how do I convert the formula? Thanks
Geez you need a cigarette after watching this
BeaSiegal its called a cig u twat
I just made this, and WOW it is good. I have no words to describe it.
Hey. can you please write the recipe here? The website of this channel says it's a premium recipe and for it to view I need to subscribe to the website. I don't wanna use my money for just one recipe...
Are you kidding? You're sharing a cake recipe and that too of chocolate flavour but you're not mentioning the measurements of the ingredients even for once...it's really very disappointing
Absolutely agree!!
They did when the video first came out. Then figured out they came make money by forcing people to subscribe.
Do you work for free?
I think I'm drooling....yep, definitely drooling. This is 100% on my to-make-as-soon-as-possible list
ITS SO CRUEL TO SHOW THIS IM SO HUNGRY
Suggestions for replacing the buttermilk? I've tried souring milk up on my own before - with results that's been varied to say the least. Looks fantastic either way, if I figure something out I've got a weekend project on my hands for sure!
+EmilKGY Whipped Double/Heavy Vanilla cream!
Whip cream and just keep on whipping. It'll separate out into butter and buttermilk eventually. When it starts getting difficult to whisk you can help yourself out by transferring the whole lot into a Boston (cocktail) shaker and shaking that. Drain the fluid and you've got buttermilk, season the butter and you've got.... Butter
+EmilKGY My substitute of choice is some yogurt with added milk to dilute it a bit.
Sous vide chocolate cake
im gonna make every single food in this youtube channel can't wait
check out peaceful cuisine, he has a no music version of his videos.
It was a super amazing cake. I wanted to ask about GMS (glycerol monostearate) what is the use and what if we don't use it
Do you have a paleo version, I can eat between my crossfit regime? I vape btw
Just replace all the ingredients with honey.
I would try anything chocolate, most times. From the opening scenes, this chocolate cake looks lovely but it appears light and spongy.
And then I see that the ingredients do call for creating a spongy cake. After seeing it come out of the spring form cake pan it behaves/reacts like a light, spongy, jello-like mass. I gladly would taste it if presented with a piece.
I prefer a heavy, dense, ultra moist cake which I can firmly bite into, especially when it has thoroughly cooled in the refrigerator overnight and has had a chance to settle and get moister!
I wonder how this particular chocolate cake would settle in the refrigerator, overnight? It does look like a beautiful, chocolate presentation!
How did chefsteps comment on this video 16 minutes go when it was only uploaded 3 minutes ago?
I don't get how youtube works -.-
+Sarah I We just cheat and comment on our own stuff before we publish. haha. You can comment while it is still unlisted, we also check for typos and mistakes ahead of time before we unleash recipes to the world.
+ChefSteps
damn I was beginning to think I was in the matrix
+Sarah I It feels like that sometimes...
+Sarah I timetravel sarah, TIMETRAVEL.
from one top chef to obviously another great recipe love it cheers
somebody please post the recipe quantity!!!
Do you still need the recipe quantity?
+Rj yes
420 g
Cake flour (bleached), plus more for dusting
820 g
Sugar, granulated, divided
280 g
Dutch-process cocoa powder, divided
25 g
Salt, divided
15 g
Baking soda
15 g
Baking powder
11 g
Glycerol monostearate, optional
340 g
Buttermilk
340 g
Canola oil
150 g
Egg, about 3 large
55 g
Vanilla extract, pure, divided
440 g
Water, divided
50 g
Vodka, or other spirit with 35%-40% ABV
900 g
Powdered sugar
450 g
Butter, room temperature
110 g
Milk
Red velvetcake licing
HOW PROFESSIONAL this video is 😮😮😮
They don’t share free recipes anymore : ( this is why I like BA’s kitchen more now
@@nathanielfoo7835 thanks!
Hey! Someone else linked this in another comment: www.foodrepublic.com/2016/02/05/how-to-make-the-ultimate-chocolate-cake/
Please share with me too :(
I made the cake today and followed the recipe exactly. But did not use GMS. It was very moist and chocolaty. Not crumbly.
I put Gran Marnier into the syrup but couldn't really taste the Gran Marnier. Maybe next I need to double that amount or next time may decide to put it into the frosting. Everyone commented on how much they loved it and how moist it was. It's the best chocolate cake recipe I have ever used.
Hey, can you tell me the measurements for the ingredients?
Look up Droste chocolate cake recipe. Very similar. The only secret to this and any moist cake is the sugar syrup. The recipe is no longer free, but when I made it, I used what was posted here. So I don't have the recipe anymore. Or use any chocolate cake recipe then.
can you please share the recipe?
When I made the cake the recipe was free. I did the recipe straight from this site when it was free. So I don't have the recipe anymore. But I made the recipe from droste cocao and it's very similar. The secret I found out for making any type of cake more moist is the sugar syrup.
----------------------------------------------
Chocolate Buttermilk Cake
Makes 12 servings.
3/4 cup boiling water
3/4 cup Droste Cocoa
1 cup buttermilk
2 1/2 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
2 cups sugar
4 eggs
1 1/2 teaspoons vanilla
*Preheat oven to 350 degrees F. -Grease and flour three 9 inch round layer cake pans.
Pour boiling water over Droste cocoa to dissolve. Stir in buttermilk; set aside and
cool. Sift together flour, baking soda, baking powder and salt. Beat together butter
and sugar in large bowl with electric mixer of medium speed until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla. Beat dry
ingredients into batter mixture alternating with Droste cocoa mixture. Pour into pans,
dividing batter equally. Bake for 25 minutes or until centers spring back. Cool cakes
for 10 minutes and turn out of pans. Frost each cake layer with Frosting and refrigerate.
Cream Cheese Frosting:
Beat 8 ounces whipped cream cheese to soften. Beat in 1/2 cup sifted confectioners
sugar (powdered sugar) until smooth. Beat in 2 Tablespoons orange flavored liqueur
and 1/2 teaspoon vanilla. Beat in another 3/4 cup confectioners sugar. Add 1 1/2 cups
heavy cream and beat until stiff.
Where's the measurements of all ingredients 🙄🙄🙄🙄
In the description.
@@enby4365 okkk 😊
What can we use instead of eggs and how much? Is it compulsory to use glycerol monostearate?
Why is there always so much salt in your recipes? I tried the cookies and they were so salty no one could eat them.
+Ron Burgundy I have had the same experience. I usually reduce the salt in their recipes before even trying them. In the cookies, i use 10 grams of salt instead of 15, and that is plenty.
+Ron Burgundy Salt makes chocolate taste less bitter.
BaileysBeads Very common knowledge in cooking, problem is they use too much.
This is one of the best chocolate cake recipe of the YT, and surely, this buttercream recipe is the best, so creamy, fluffy, chocolatey, well..is just perfect. Tks for share :)