Channel: Krazy Kool Cakes & Designs

Category: Howto & Style

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Description: *****(NEW ONLINE CLASS BEING OFFERED! PLEASE READ INFO BELOW!)***** ***CHOCOLATE BUTTER CAKE RECIPE TOWARDS BOTTOM*** Check out our VANILLA BUTTER CAKE tutorial here: youtu.be/3Nw8RrhnKrg THANK YOU for watching our tutorial everybody! Please be sure to SUBSCRIBE HERE: youtube.com/krazykoolcakes WE LOVE OUR SUBSCRIBERS AND APPRECIATE YOU ALL!!! ******************************************************* We’re having an ONLINE “Icing Cakes Class”! Enjoy LIFETIME membership when you join. 🤩 If you struggle with your icing technique 😩 this class will be a GAME CHANGER for you! 💪🏻 Learn how to professionally ice cakes from start to finish step by step! We'll teach you our FULL PROCESS in real-time. We hope to have you! For REG. INFO please visit the following link: krazykoolcakedesigns.ecwid.com ******************************************************* Visit our ONLINE SHOPS for our handmade merchandise, and PDF tutorials. ETSY SHOP: etsy.com/shop/KrazyKoolCakeDesigns ECWID SHOP: krazykoolcakedesigns.ecwid.com -----------FOLLOW US----------- Facebook: facebook.com/krazykoolcakes Instagram:@krazykoolcakes ---FAVORITE TOOLS & MATERIALS USED IN THIS VIDEO--- Kitchen Aid Pro Line 7 Qt. Mixer: amzn.to/2eOeCnf Kitchen Aid Silicone Spatula: amzn.to/2uCsBQY Wilton 6" Cake Pans: amzn.to/2xeNJ4r CakeLove: How To Bake Cakes From Scratch by Warren Brown: amzn.to/2tZKdEA ***RECIPE INFO*** This is our FAVORITE "GO TO" chocolate cake recipe! Courtesy of our cake guru Warren Brown! It is so moist and decadent. It melts right in your mouth! It's beyond delicious! In this video we made a SINGLE BATCH of this recipe to fill three 6" cake pans. Following is the recipe which can be easily doubled or tripled (or more if you have a large mixer like the one we used in our video). A single batch is the perfect amount for three 6" cake pans, a double batch is the perfect amount for three 8" cake pans, and a triple batch is the perfect amount for three 10" cake pans. Chocolate Butter Cake Recipe: ~14 oz. extra-fine granulated sugar (1.75 cups), or 13 oz. at high altitude (1.5 cups + 2 tbsp) ~1.5 sticks (6 oz) of unsalted butter (at room temp.) ~7 oz. unbleached all-purpose flour (1.25 cup + 2 tbsp), or 7.25 oz. (1.25 cup + 3 tbsp) at high altitude ~2 oz. unsweetened cocoa powder (0.5 cup), or 2 & 1/8 oz. (0.5 cup + 1 tbsp + 1/2 tsp) at high altitude ~1.5 tsp baking powder (or 1 tsp at high altitude) ~1 tsp salt ~1 cup half 'n half (1 cup + 2.5 tbsp at high altitude) ~2 tbsp brandy ~1 tbsp pure vanilla extract ~4 large eggs (5 eggs at high altitude) *Alcohol-free variation: Omit the brandy and increase the half-and half by 1 tbsp. ***Cocoa Powder Info*** The cocoa powder you use makes a BIG difference! Cocoa powder readily found in grocery stores (10% - 12% cocoa powder) works great! BUT, if you want a full, rich, and unforgettable flavor, attempt to use a full-fat, unsweetened, Dutch-processed cocoa powder with 22% - 24% cocoa powder. That's about double the cocoa powder you find in grocery stores. If you can get a hold of this kind of cocoa powder, try it. You'll LOVE it! Conventional oven: bake at 350° Convection oven: bake at 335° *Our cakes usually take about 35 minutes to bake. Depending on where you are it may take less or more time. (Sea level somewhere around 28 minutes, and high altitude somewhere around 32 - 35 minutes). Base the "doneness" of your cake by how it "looks". You know your cakes are done baking when the tops are en even dark brown color, and the sides of the cake have pulled away from the pan. "Test" for doneness by inserting a skewer or cake tester. If it comes out clean or just has a tiny touch of crumbs, they're done. Let them cool completely before taking them out of the pan. We like to wrap our cakes in plastic wrap and leave them in the fridge over night before icing them the next day. ***THIS RECIPE IS ALSO PERFECT FOR CUPCAKES!*** We know you'll LOVE this cake! Enjoy! "Music: bensound.com/royalty-free-music" Song: The Lounge