How I’ve Made My Best-Ever Chocolate Cake EVEN BETTER!

What is that? What is that buddy? Oh my gosh. You're not shy. Hi Bold Bakers. My fans out there, swear by my chocolate cake with Fudge frosting. Well, brace yourselves because I have a new and improved chocolate cake recipe for you that's going to blow that one out of the washer. Super easy to make. We're going to mix it up by hand. We're going to start out in a nice bowl. Into this I am going to add some unsweetened cocoa powder. Now let me tell you about this. This is cocoa powder, no sugar added, not hot chocolate powder. OK, for those of you who are thinking you're going to use hot chocolate powder, cocoa powder, so we're going to add that into our bowl. So Next up is my secret ingredient now come here to me, this is 100% unsweetened chocolate. That's right, it's got no sugar added. It is intense. It is really chocolaty. It is bitter but that's why we're going to mix it with sugar and the other ingredients and it's going to balance out really well. So I just need a little bit of that. You can add that in there. You can find that in most grocery stores I'm going to put a link on my website I use Ghirardelli is 100% and it works really well. And then Next up this is something I don't want you to leave out a cup of strong coffee. Now, the coffee does not make this a coffee cake, it just enhances the flavors of the other ingredients. Coffee and chocolate are best friends, so you want to add that in there now. If you don't want to add coffee, you can just add in water or even hot milk instead. Let me tell you what I use for coffee and baking. I use granulated coffee instant granules and I'll tell you why I use this because it's intense. It is concentrated and it gets really good punchy coffee flavor. So when you're adding coffee to your baking, use instant coffee granules will make all the difference.So I'm just going to give this a little stir. That boiling hot coffee will melt the chocolate. I'm going to set it over to the side and let that continue melting, and we're just going to mix up our dry ingredients. Here we have cake flour and this is another secret ingredient to this cake. Cake flour makes cakes incredibly tender and soft. If you do not have cake flour in your country, do not worry because I've got a recipe on my website. All it is is all purpose flour and some corn starch. The cornstarch makes it nice and soft, so into this is going to add some of our dry ingredients. Little bit of salt and then a little bit of baking soda and just give these a little stir together to get them all combined. OK, so we're going to set our dry ingredients over to the side. Here I have my nice Big Bowl. And I have some room temperature, nice and soft butter, so add that into your bowl and remember with these papers that come off butter, keep those because you can use those to grease your cake pans. Into this we are going to add in our Brown sugar which gives this cake kind of almost like a rich caramelly kind of flavor. This is really important. If you don't have Brown sugar in your country, I happen to have a recipe on my website. It sugar, treacle, super easy. So we're going to add that in there next we're going to add in sour cream. Now sour cream because it is an acid is reacts with the baking soda and makes this cake really soft. Super important ingredient if you don't have sour cream, you can use yogurt and that will work really well too. Then we're going to crack in our eggs. Nice big eggs. Next, we're going to add in some oil. I like to use vegetable oil. You can use canola oil, sunflower oil, just not olive oil. This keeps the cake really moist also. And then last but not least, my favorite ingredient in the kitchen, vanilla extract. Please don't leave that out, it makes such a big difference. And then with a whisk, all you have to do is just create these ingredients together until they're nice and light and fluffy. What really makes this cake stand out to other cakes is that this is kind of like almost built on a butterscotchy kind of a base with the Brown sugar and everything. It's a little bit different. Makes it so good. And you know, I know somebody who is going to absolutely love this cake, so hopefully he comes in for a taste test later. OK, it's all combined looking good now into this we are going to add in our cooed down chocolate mixture. Then go ahead and add in your dry ingredients. So once the flour goes in there with your whisk, just gently bring the cake together. You don't want to over mix it 'cause it can toughen your cake. Get rid of those streaks of flour. Don't be tempted to keep mixing. And then we're done. Oh my gosh, this smells and looks amazing. So this is our cake batter. I'm going to get m y cake tins here I have two 9 inch tins. You can also use 8 inch tins if you want. They're buttered and lined and I'm just going to divide my butter between the two. Give the tins a little shake to make them even out and then get these guys into the oven. So while our cakes are in the oven and we're going to get started on our frosting, which isn't technically a frosting is whipped ganache, so it is cream, chocolate, butter it is absolutely delicious. Really decadent an it just sets this cake to a whole other level. So here I have a nice Big Bowl of chocolate. Over this I am going to pour some hot cream. Now I use heavy whipping cream because you're going to need this to thicken. So any cream that you use for whipping around 36% fat content. So now what you want to do when you make any kind of a ganache is you let this set. You don't start, let's say for around 10 minutes at the chocolate melts by itself, and then we're going to come back to it. So it's been 10 minutes and as I'm stirring I can see that all my chocolate is melted and the chocolate is actually cools down the cream, so that's great. So here's what we do. We need to get this to a nice kind of a thick consistency. It needs to go cold to do that. So what I'm going to do is pop this into the fridge, let it cool down, and every maybe 15-20 minutes, give it a bit of a stir. When it starts to get to the consistency of Chocolate Pudding, that's when you want to take it out of the fridge. That's when it's almost ready. So this is cooled down and it’s starting to thicken, so I'm going to add in some room temperature nice soft butter, and we're just going to whisk that in. Whip it up until it gets nice and thick. The kind of consistency that you want to Frost a cake with So the frosting does take some time. So while you're making it your cakes will be out of the oven. So now don't get me wrong, the other original chocolate cake is absolutely delicious and I still love it, but I want to improve on that even more. It's such a fan favorite. We have almost 300 photos of that cake on our website that fans have submitted, but I wanted to make an even better one. So now you have two to choose from, so those two cakes are going to be similar but different and lovely in their own right. When your ganache is thick enough to Frost a cake, then it is ready to use. So here I have my cakes they’re cooled down, sometimes it actually helps if your cakes are a day old, so you could bake some of the day prior and make some easier to frost. I have a cake turntable here. So to build this cake it's really easy. I cut each cake in half so we end up with four layers. We're going to decorate with our frosting. In between each layer you can add as much or as little as you like. On the outside I'm going to smear a crumb coat just to pick up those loose extra crumbs, pop it into the fridge, let it chill, and then we're going to take it back out and generously decorate on top of this. Don't worry bout this cake being perfect 'cause it's a rustic cake, so all those swirls and lovely movements you do with your offsets will look great. I'm putting my cake on a cake stand for prettier presentation. And then when you're ready, just go for it, come on in Kevin. Oh, hold on. I thought I was going to get the first bite. I made it. Oh man. George can smell that chocolate even though he can't taste it right now, that is definitely a step up on your best ever. That's some amazing cake Gem. Really soft isn't that frosting like insane? Oh yeah, it's incredibly soft, it’s rich, it's not bitter. It's not too sweet. No and I can't wait to have this with like a big scoop of vanilla ice cream. Oh yeah, that's what we're having for dinner tonight. The recipes on the website and we'll see you back here again really soon and definitely make this cake. Bye guys. You want some cake? Wow, this is so soft. Oh yeah.