It wouldn't matter on this cake, since you used a frosting that can sit at room temp, but when I worked in a bakery, we never used butter in a cake if it had to sit in the fridge (say it had cream cheese or whipped cream frosting on it so had to be refrigerated) because butter hardens in the fridge and makes the cake crumb really dense. If it could sit at room temp, we used a combination of butter and oil (oil makes a cake more moist, butter gives it more flavor), if it had to sit in the fridge, we used oil but added a good butter emulsion for flavor. Just thought I would throw that out there. Anyway, thanks for your recipes, coffee does impart a lovely intense flavor to chocolate!
@@Someone-vn9ce , thanks so much! I’ll look for this. Can you tell me, does it have an artificial flavor? You know how instant banana pudding tastes? I think it’s just terrible, my opinion.
My best frosting hack....mix together one container chocolate frosting (not the whipped kind) and one jar of marshmallow fluff!! It makes the smoothest, silkiest, shiniest frosting, and it can tint to a lovely pale pastel shade!! Easy-peasy!!
When I cut the dome off of the cake to make it flat, I then break it up into pieces and stir it into a small amount of the frosting that I use to fill the cake before frosting it. It is delicious and you have a full cake without any servings missing.
I could never wear anything white or light colored when I cook or bake! I am incredibly messy when I do this!(My mother was always needled me about this.). Though I do love to cook & bake a lot. ( I am 70 yrs old, due to be 71 yrs old tomorrow, Nov. 27th.)
Browned butter makes the BEST chocolate chip cookies ever. I never thought about browning it for a cake but I'm sure it would be delicious. I normally don't care for the jars of frosting but I must say that your hack makes it look really yummy.
I use espresso instead of coffee. It intensifies the coffee flavor and makes a much bigger change. And any professional baker will tell you that the reason we use unsalted butter is so that we can control the amount of salt in our food. I also add in two extra eggs instead of one. And one last tip… to ensure my layers are absolutely equal, I actually weigh out the batter as I fill each pan. Another suggestion for the frosting… for between the layers of cake, use the frosting unwhipped. Then whisk the remaining frosting with the add-ins to frost the outside. Then take those scraps of cake, crumble them and toast them in the oven until crunchy. Sprinkle those around the top edge or press them into the sides of your frosted cake.
Yessss ! Espresso is a game changer. I'm an amateur baker, but hate boring box mixes, so I love adding espresso, vanilla and additional eggs or sour cream. Espresso and vanilla are great add ins to brownie box mixes, too.
@@Thi-Nguyen unless the recipe calls for unsalted butter, at least on prepackaged things like cake mix where they don't clarify, they are accounting for the average 575-600 milligrams in a stick of salted butter. Most professional recipes will be clear if it's salted or unsalted. I'm not sure the average home bakers palette is nuanced enough to notice an extra 1/4 teaspoon in most baking recipes that call for an entire stick anyways.
Nerissa, that cake looks awesome, and I love how you 'layered' the flavors of chocolate in it! I know it had to have been a huge hit with everyone, especially for your grandma on her 94th birthday! What a blessing for you to make her such an awesome cake! 😘
Hi Joyce ❤️. Thank you so much, I really appreciate your kind words ❤️. It definitely is a blessing to still be able to bake Gram a birthday cake. She loved it! This makes me think back through all her cakes. I made my mom a butterscotch cake this year for her birthday. I'll post that one next. It's interesting!
@NerissaNikole It really is an absolute blessing to still have your grandma and to be able to gift her with that awesome cake! And how ironic it is about the butterscotch cake! Mine and my twin sister's 69th birthday is in a couple of weeks, and since I have to make my own birthday cake if I want a homemade one, I have to make it myself. But since my back no longer lets me do wedding cakes or any event cakes now, I enjoy doing a much smaller cake in the flavor and design of MY choice. And the two flavors I've been trying to decide between are caramel and BUTTERSCOTCH! So I'm looking forward to seeing your butterscotch cake, I know it will be delicious! 😘 Oh, but no pressure on the time - If you don't get a chance to do it by then, it'll just give me a good excuse to make both flavors on different days. Please tell your grandma I wish her a very happy belated birthday. 🥰
Made this cake and it truly is the best chocolate cake i've ever had! Everyone loved it. The icing was amazing. I also made this in the three Six inch cake pans and I will never go back to a larger pan again. Thank you for sharing.I've become a rabid follower and I will be making all your suggestions
The adding coffee to chocolate cake makes the best. It brings out that chocolate to the best. This looks heavenly. Will definately be make it for special occasion coming up.Wonderful video.
Hi Nerissa! I’m a mom of two boys as well, though they have just grown up and flew the coop (boy it’s quiet around here now). Love how you did this cake - and it’s beautiful! I used to pre-make my own “box cakes” in large amounts and put the dry mix in ziplock bags, with the standard instructions on the bag. I played around lots with changing up the wet ingredients and it was a lot of fun. I just subscribed and will be checking out your other videos and looking forward to your new ones. Have a great day!
I really appreciate your video - like having a really good friend share firsthand experience. I learned things even though I have been cooking and keeping house for more than 50 years. Thank you darling!
My best box mix hack is to add store bought or homemade butter extract to the recipe ( 1 teaspoon) swap water in the recipe with milk, for chocolate cakes add a tea of instant coffee, yes butter instead of oil and definitely an extra egg, the chocolate syrup is a great addition. I absolutely love the mini chocolate chips.
I just watched your video and i gotta say you did an awesome job!! I love my cakes like this and the freezer just really helps with the cakes texture . Thank you for sharing.❤
Making this right now! Tasting the raw batter and it is fantastic!! Can't wait for the cake to get done :) One negative thing is I "accidentally" ate half a can of the 2 cans of frosting I bought, so someplace is going to get a thinner layer heh heh. I am recording this and I will definitely give you a shout out! Thumbs up 👍👍👍👍👍👍 Update - at 25 minutes the cupcakes are done but the cake is only at 150º so I need to leave it in longer. In Miami. PS The cupcakes taste heavenly - no hint of chocolate bitterness and moistness is another level - and that is while they are still quite warm lol!!!
FYI, don't ever taste the batter to a keto cake!! I was making a keto cake recipe online and I tasted the batter and I thought something must be bad or I did something wrong. I was going to throw the batter away but just decided to see how it cooks up, partially because I didn't think this was a real recipe, but decided to cook it. It cooked up nice and the flavor was awesome, nothing like the batter
@kellyfairbrass9938 yes, I'm a home baker and it's just as easy to make a chocolate cake from scratch! I always use Hersheys Dark chocolate cocoa and it gives my cakes a very chocolatey flavor, minus the chemicals
@@nancycurtis488 I make 2 layers because I only have 2 pan. You can split them and have a 4 layered cake. I use the rest of the batter for cupcakes, like she’d did.
I’ve been looking for a recipe to elevate chocolate cake and icing; HAPPILY SURPRISED TO SEE YOUR VIDEO TODAY, Thank you. Can’t wait to try it. New Subscriber 😍
@❤️ I loved both of them too. Americans were eating TV dinners, and Julia was showing us how to make quiche! Did you ever see the movie “Julie & Julia”?
I can’t believe I found you! This was just an accident but I have looked for upgraded box recipes before and have never found even one recipe/hack… I can’t wait to try all your other recipes. Thank you so much for sharing.
I like you. I love taking store bought mixtures and elevating them. I make a great peanut butter chocolate and a great peanut butter & jelly cake out of store bought mixes
This looks delicious, and all the 'hacks' just make sense...it's pretty much the way my Grandma used to make cake -except she never bought a boxed mix! 😊 Wegman's grocery store makes an insanely good chocolate cake that they charge an INSANE amount of money for... I'm pretty sure this has got to be as good...imma fine out!😆
This looks good. I will try it and get back to you. Ive used coffee in my batter before, but never chocolate syrup or chocolate chips... very interesting. Homecooks are the best... I'll subscribe so i can get your other recipes too. Love shortcuts!
Thanks, enjoyed your and learned some hacks. You can also use mayonnaise it adds richness to the cake, keeps moist and tender, creates a light and velvety crumb to the cake. 🥰
Girrrrrrl!!!! You did an amazing job and it DOES look like the best chocolate cake I've ever seen. I'll be back to let you know when I've tried the recipe. THANK YOU!!! You rock!
OH YUM!!! I’m definitely making this. In fact when I seeing this, first time seeing you!! It’s the Sunday before Thanksgiving so I’m thinking we’re having this for dessert! We are going to my daughter-in-law’s grandmother’s house and won’t the be surprised when I walk in with this cake??!! Thanks so much! ❤️💜💚
I don’t like using pudding but I love using cream cheese and leaving out the coffee with milk, sugar and butter along with the butter. Unsalted or salted. It all worked out. Thanks for your recipe. Going to try that one also.
I have a cookbook called The Cake Doctor by Anne Byrn in which the she doctors up cake mixes with amazing results, from plain yellow, white, and chocolate to elaborate cakes like German chocolate. The only thing I do from scratch is the frosting, and I’ve started using European butter like Kerrygold or Plugra. You wouldn’t believe how astonishing the flavor is, and I’ve become quite “famous” for my cupcakes!😊
I was taught to crack my eggs one at a time because it only takes one bad egg to ruin the other eggs you did together. I crack mine one at a time and if it’s good I just throw it in the batter. I like your hack! I I usually add instant coffee in the cake mix and frosting. It makes the chocolate really rich. In TX we called it the Mexican chocolate cake. I’m going to try it your way!
What a sweet treat that your channel popped up on my screen yesterday. Made a grocery list, and marked off what I had in the pantry prior. Shopped. Today spent my evening making pumpkin spice cake and its icing recipe. However, I did double the recipe and used the remaining pumpkin puree for color. I also tweeted the icing with orange jello mix. We will see tomorrow when I ice them. I doubled the recipe and used mini bunt cupcakes and one large bunt can pan. Would be cute to decorate as if it were a pumpkin patch display. Right now I am prepping for the chocolate cake recipe. Hubby is preparing the pans with parchment and baker's joy spray. Soon to be in the oven. Are pictures allowed to be sent in comments? I would love to show what I made with your sweet inspiration. So now it's time to pour and bake. Tomorrow ice it all up and share with friends and family.
I agree. And with all the extra additions to this hack, no time was saved. Scratch cakes in any flavors are better tasting without stabilizers and preservatives.
A cake lever is great for trimming the tops of cakes that are not level. I found a couple of types on Amazon but I don't know how to send you the pictures. Anyway it may be helpful. I enjoy watching your videos.
Shoney’s has not been in the Atlanta area for a very, very long time, but I used to work there part time over 30 years ago and they had the absolute best chocolate syrup. The kind they used was in the ginormous cans and they would mix a whole pot of coffee in it! Absolutely delicious!! 😋😋
When hot out of oven turn the cakes out on a flat surface, leave the cake pan on top and freeze, when you take it out it will be flat and no need to trim
It wouldn't matter on this cake, since you used a frosting that can sit at room temp, but when I worked in a bakery, we never used butter in a cake if it had to sit in the fridge (say it had cream cheese or whipped cream frosting on it so had to be refrigerated) because butter hardens in the fridge and makes the cake crumb really dense. If it could sit at room temp, we used a combination of butter and oil (oil makes a cake more moist, butter gives it more flavor), if it had to sit in the fridge, we used oil but added a good butter emulsion for flavor. Just thought I would throw that out there. Anyway, thanks for your recipes, coffee does impart a lovely intense flavor to chocolate!
Would you tell me what a good butter emulsion is, please? Thank you
@@Bee-Kind-Baker there are several good ones, but we always used LorAnn's Butter Bakery Emulsion.
I love butter, I just think butter is not the best for cakes really cookies too. They just seem to dry out.
Coffee ruins chocolate for those of us who don't like coffee. I can taste even a tiny hint of coffee, then it's straight to the trash.
@@Someone-vn9ce , thanks so much! I’ll look for this. Can you tell me, does it have an artificial flavor? You know how instant banana pudding tastes? I think it’s just terrible, my opinion.
My best frosting hack....mix together one container chocolate frosting (not the whipped kind) and one jar of marshmallow fluff!! It makes the smoothest, silkiest, shiniest frosting, and it can tint to a lovely pale pastel shade!! Easy-peasy!!
Great idea. Thanks!
😢😭😭😭😭 you threw the beaters in the sink 😳 I WANTED THEM!!!!!! Best part of making cakes, licking beaters. 💝🙌
😂
😂😂😂
I cant lick the beaters, not even as a kid. Raw eggs...yuck!
@@deborahgross1045 There were no eggs in the frosting she made!
Hahaha
When I cut the dome off of the cake to make it flat, I then break it up into pieces and stir it into a small amount of the frosting that I use to fill the cake before frosting it. It is delicious and you have a full cake without any servings missing.
Before i even watch the video I just have to say very brave to make a chocolate cake with a white sweater on lol. I'm always covered with chocolate 😂.
I know! What was I thinking??? LOL!
That's her cake mixing sweater.. it ensures the cake mix stays in the bowl and not everywhere else. She had a plan!! Lol😅
Me too!!! 😂😂😂❤❤❤
I could never wear anything white or light colored when I cook or bake! I am incredibly messy when I do this!(My mother was always needled me about this.). Though I do love to cook & bake a lot. ( I am 70 yrs old, due to be 71 yrs old tomorrow, Nov. 27th.)
@patmarkham519 Happy birthday!!! I hope you have a marvelous day 💛 💗 💓 💖 ✨️ 💕 💛
Delicious! One suggestion - I always brown my butter. It just adds a bit extra flavor.
Oh my, what a great idea! Thank you for sharing!
Browned butter makes the BEST chocolate chip cookies ever. I never thought about browning it for a cake but I'm sure it would be delicious. I normally don't care for the jars of frosting but I must say that your hack makes it look really yummy.
@@Pardee416 I miss the old Frosting mixes that came in a box & you added room temp butter & a tablespoon of warm water. They had Much richer flavor!
I use espresso instead of coffee. It intensifies the coffee flavor and makes a much bigger change. And any professional baker will tell you that the reason we use unsalted butter is so that we can control the amount of salt in our food. I also add in two extra eggs instead of one. And one last tip… to ensure my layers are absolutely equal, I actually weigh out the batter as I fill each pan.
Another suggestion for the frosting… for between the layers of cake, use the frosting unwhipped. Then whisk the remaining frosting with the add-ins to frost the outside. Then take those scraps of cake, crumble them and toast them in the oven until crunchy. Sprinkle those around the top edge or press them into the sides of your frosted cake.
Yessss ! Espresso is a game changer. I'm an amateur baker, but hate boring box mixes, so I love adding espresso, vanilla and additional eggs or sour cream. Espresso and vanilla are great add ins to brownie box mixes, too.
@ try adding a 1/4 tsp of cayenne to your brownies. 😉
You can do the math and still control the salt. I've used salted in a pinch and adjusted the rest of the salt to compensate.
@ yes, but most home cooks don’t think about that kind of thing believe it or not.
@@Thi-Nguyen unless the recipe calls for unsalted butter, at least on prepackaged things like cake mix where they don't clarify, they are accounting for the average 575-600 milligrams in a stick of salted butter. Most professional recipes will be clear if it's salted or unsalted. I'm not sure the average home bakers palette is nuanced enough to notice an extra 1/4 teaspoon in most baking recipes that call for an entire stick anyways.
Your grandmother is so blessed to have you as a granddaughter .
Nerissa, that cake looks awesome, and I love how you 'layered' the flavors of chocolate in it! I know it had to have been a huge hit with everyone, especially for your grandma on her 94th birthday! What a blessing for you to make her such an awesome cake! 😘
Hi Joyce ❤️. Thank you so much, I really appreciate your kind words ❤️. It definitely is a blessing to still be able to bake Gram a birthday cake. She loved it! This makes me think back through all her cakes. I made my mom a butterscotch cake this year for her birthday. I'll post that one next. It's interesting!
@NerissaNikole It really is an absolute blessing to still have your grandma and to be able to gift her with that awesome cake! And how ironic it is about the butterscotch cake! Mine and my twin sister's 69th birthday is in a couple of weeks, and since I have to make my own birthday cake if I want a homemade one, I have to make it myself. But since my back no longer lets me do wedding cakes or any event cakes now, I enjoy doing a much smaller cake in the flavor and design of MY choice. And the two flavors I've been trying to decide between are caramel and BUTTERSCOTCH! So I'm looking forward to seeing your butterscotch cake, I know it will be delicious! 😘 Oh, but no pressure on the time - If you don't get a chance to do it by then, it'll just give me a good excuse to make both flavors on different days. Please tell your grandma I wish her a very happy belated birthday. 🥰
Made this cake and it truly is the best chocolate cake i've ever had! Everyone loved it. The icing was amazing. I also made this in the three Six inch cake pans and I will never go back to a larger pan again. Thank you for sharing.I've become a rabid follower and I will be making all your suggestions
The adding coffee to chocolate cake makes the best. It brings out that chocolate to the best. This looks heavenly. Will definately be make it for special occasion coming up.Wonderful video.
Hi Nerissa! I’m a mom of two boys as well, though they have just grown up and flew the coop (boy it’s quiet around here now). Love how you did this cake - and it’s beautiful! I used to pre-make my own “box cakes” in large amounts and put the dry mix in ziplock bags, with the standard instructions on the bag. I played around lots with changing up the wet ingredients and it was a lot of fun. I just subscribed and will be checking out your other videos and looking forward to your new ones. Have a great day!
I have used coffee in pancakes too. There great.
This cake alone just made me subscribe! I’m so happy I found your channel!!!
Me too 😍
I really appreciate your video - like having a really good friend share firsthand experience. I learned things even though I have been cooking and keeping house for more than 50 years. Thank you darling!
I would put a little bit of butter in that frosting to give it the butter flavor to! And maybe a little bit more powdered sugar
And the 🧈 butter will help the frosting to harden a bit too👍
I had to add an extra half cup of powdered sugar
I've watched this video multiple times, and shared it with everyone I know. I could watch you make cakes all day long just for entertainment 😂😊❤❤❤
My best box mix hack is to add store bought or homemade butter extract to the recipe ( 1 teaspoon) swap water in the recipe with milk, for chocolate cakes add a tea of instant coffee, yes butter instead of oil and definitely an extra egg, the chocolate syrup is a great addition. I absolutely love the mini chocolate chips.
I just watched your video and i gotta say you did an awesome job!! I love my cakes like this and the freezer just really helps with the cakes texture . Thank you for sharing.❤
Making this right now! Tasting the raw batter and it is fantastic!! Can't wait for the cake to get done :)
One negative thing is I "accidentally" ate half a can of the 2 cans of frosting I bought, so someplace is going to get a thinner layer heh heh. I am recording this and I will definitely give you a shout out! Thumbs up 👍👍👍👍👍👍
Update - at 25 minutes the cupcakes are done but the cake is only at 150º so I need to leave it in longer. In Miami.
PS The cupcakes taste heavenly - no hint of chocolate bitterness and moistness is another level - and that is while they are still quite warm lol!!!
Hahahaha we could hang, Peter. 🙌😋
Hmmm, dang gremlins! They got to the jar of chocolate chips in my pantry! Sorry they got your frosting!😅
Go team raw egg batter taster!!!!❤❤❤
We did it all the time when we were younger... nothing happened
FYI, don't ever taste the batter to a keto cake!! I was making a keto cake recipe online and I tasted the batter and I thought something must be bad or I did something wrong. I was going to throw the batter away but just decided to see how it cooks up, partially because I didn't think this was a real recipe, but decided to cook it. It cooked up nice and the flavor was awesome, nothing like the batter
I have couple of relatives who have a meltdown when I eat raw cookie dough...I ignore their virtue signaling
My husband can't wait to make this cake 😊
Back in the day, chocolate cake mix actually tasted like chocolate 😂
Now it tastes nowhere near chocolate. Thankfully, we have hacks like yours!
A hack is supposed to be quick and easy
It is easier to make a cake and frosting from scratch that are not full of chemicals
@@kellyfairbrass9938 Everything is chemicals.
It tastes like chemicals to me. Same with canned frosting
@kellyfairbrass9938 yes, I'm a home baker and it's just as easy to make a chocolate cake from scratch! I always use Hersheys Dark chocolate cocoa and it gives my cakes a very chocolatey flavor, minus the chemicals
Mayonnaise cake is made from cocoa and soo chocolatey!
I can't wait to make this cake, my mouth was watering the entire video, looks delicious!!
The 6 inch pan info was great
I only have 2 six inch pans…..darn.
@@nancycurtis488 I make 2 layers because I only have 2 pan. You can split them and have a 4 layered cake. I use the rest of the batter for cupcakes, like she’d did.
You just gave me a new chocolate cake recipe. Love it! Thank you for sharing it.
I’ve been looking for a recipe to elevate chocolate cake and icing; HAPPILY SURPRISED TO SEE YOUR VIDEO TODAY, Thank you. Can’t wait to try it. New Subscriber 😍
I got my scraper from Graham Kerr so many years ago I love it so much for so many reasons!!! The Galloping Gourmet still rides❤
I have that brand of scraper too!
I remember him! He was a hoot.
I watched him whrn I was a kid, clarified butter was so exotic then!
Oh man!! Him and Julia were my first two cooking shows…❤
@❤️ I loved both of them too. Americans were eating TV dinners, and Julia was showing us how to make quiche! Did you ever see the movie “Julie & Julia”?
I can’t believe I found you! This was just an accident but I have looked for upgraded box recipes before and have never found even one recipe/hack… I can’t wait to try all your other recipes. Thank you so much for sharing.
Looks delicious, I will try it. Thank you for sharing!
I like you. I love taking store bought mixtures and elevating them. I make a great peanut butter chocolate and a great peanut butter & jelly cake out of store bought mixes
This looks delicious, and all the 'hacks' just make sense...it's pretty much the way my Grandma used to make cake -except she never bought a boxed mix! 😊 Wegman's grocery store makes an insanely good chocolate cake that they charge an INSANE amount of money for... I'm pretty sure this has got to be as good...imma fine out!😆
I love these semi homemade ideas!!
Yes! Me too!
This looks good. I will try it and get back to you. Ive used coffee in my batter before, but never chocolate syrup or chocolate chips... very interesting. Homecooks are the best... I'll subscribe so i can get your other recipes too. Love shortcuts!
Thank you for the ice cream scoop trick!
Beautiful 😻
That cake is a perfect little beauty.
Thanks, enjoyed your and learned some hacks. You can also use mayonnaise it adds richness to the cake, keeps moist and tender, creates a light and velvety crumb to the cake. 🥰
I Absolutely Will try this Chocolate Cake Hack Chocolate cake IS my FAVORITE
Girrrrrrl!!!! You did an amazing job and it DOES look like the best chocolate cake I've ever seen. I'll be back to let you know when I've tried the recipe. THANK YOU!!! You rock!
Just WOW!!! First time watcher and I subscribed! Never have I heard of these hacks and I'm a know it all.
Same here 😋
The mini chocolate chips in cake. Do they melt and add another flavor profile to cake or do they add a crunch (chips don't melt????) type of thing?
They melt
OH YUM!!! I’m definitely making this. In fact when I seeing this, first time seeing you!! It’s the Sunday before Thanksgiving so I’m thinking we’re having this for dessert! We are going to my daughter-in-law’s grandmother’s house and won’t the be surprised when I walk in with this cake??!! Thanks so much!
❤️💜💚
I can’t wait to try it. I’d like to try it gluten-free.
Thanks Nerissa ❤ Hope you and your family are doing well 😊
Hi Wendy!!!! We are doing well ❤️. Living each day to it's fullest 🙏 I hope you and yours are doing well, too 😍
Im here for your novice baking! Thank you for all the tips! ❤🌸
Thank you ❤ And you're so welcome!
So happy I found your channel.. Yay!
I'm so glad you're here!
My first idea, dark fudge or dark chocolate frosting.❤
Thank you * learned a lot
Thank you! ❤ This looks yummy 😋
I don’t like using pudding but I love using cream cheese and leaving out the coffee with milk, sugar and butter along with the butter. Unsalted or salted. It all worked out. Thanks for your recipe. Going to try that one also.
THE CAKE LOOKS SO YUMMY👍🎉
Chocolate cake is my favorite I can't wait to try this. It looks so Yummy 😋
I have a cookbook called The Cake Doctor by Anne Byrn in which the she doctors up cake mixes with amazing results, from plain yellow, white, and chocolate to elaborate cakes like German chocolate. The only thing I do from scratch is the frosting, and I’ve started using European butter like Kerrygold or Plugra. You wouldn’t believe how astonishing the flavor is, and I’ve become quite “famous” for my cupcakes!😊
I have that book! Love it. My favorite hack is replacing all the wet ingredients with melted ice cream. Yum!
Me too
😮You're a genius! Will definitely enjoy making it! Thank you! 😊
I was taught to crack my eggs one at a time because it only takes one bad egg to ruin the other eggs you did together. I crack mine one at a time and if it’s good I just throw it in the batter. I like your hack! I I usually add instant coffee in the cake mix and frosting. It makes the chocolate really rich. In TX we called it the Mexican chocolate cake. I’m going to try it your way!
You are awesome!! Loved your recipe and extras!! Enjoyed your video and the decorating!!
What a sweet treat that your channel popped up on my screen yesterday. Made a grocery list, and marked off what I had in the pantry prior. Shopped. Today spent my evening making pumpkin spice cake and its icing recipe. However, I did double the recipe and used the remaining pumpkin puree for color. I also tweeted the icing with orange jello mix. We will see tomorrow when I ice them. I doubled the recipe and used mini bunt cupcakes and one large bunt can pan. Would be cute to decorate as if it were a pumpkin patch display. Right now I am prepping for the chocolate cake recipe. Hubby is preparing the pans with parchment and baker's joy spray. Soon to be in the oven. Are pictures allowed to be sent in comments? I would love to show what I made with your sweet inspiration. So now it's time to pour and bake. Tomorrow ice it all up and share with friends and family.
Reminds me of Texas sheet brownies 😊
I looooovvveeee Texas sheet cake brownies!!!
Recipe plz
That looks so yummy!
Wow. That cake looks amazing ‼️
It sounds so yummy. 😊
Love this! I can't wait to try this recipe.
I made this. Too sweet
I figured it was going to be too sweet. Thanks for sharing.
But isn’t chocolate cake supposed to be just that….sweet and yummy!!
@@jantaylor7142 not hideously sweet no.
This is the most informative video I have ever watched on a chocolate cake hack! Wonderful. Happy Birthday Grams❤
Liked and described!
😊
Thank you!
@@NerissaNikole You’re welcome!
However I meant to say Liked and SUBSCRIBED! Not described…but you knew that!
Freezing the cakes is the way to go !
I takes such a difference!
Beautiful cake!!
Gonna consider making a cake today. Tysm
I use a tsp of espresso instead of coffee and half of cup of mayo added. Best ever!
Best most beautiful great job
I juste made the cake here but i didn't have chocolate syrup so i have put Nutella instead and the cake are almost bake now and look wonderful!
i think i’ll make this for my daughter on her 27th birthday next week. thank you!
My birthday is in April. Hint hint. 😂😂
Very nice. I wish I could have a piece right now. Thanks.
I like how you used a giant tumbler to hold the piping bag.
Thanks for sharing this hacks I’ll try them🤗😋
Looks so good. Can't wait to try this recipe.
Looks good I will try it
fun to watch.
new sub.
can't wait to try this.
Thank you!
This was a great video! I'm going to try out your recipe. How long should the cake be out of the freezer before serving?
Thank you for this hack. My only issue is that store bought frosting is nasty and chemical tasting. Homemade is SO much better
I agree. And with all the extra additions to this hack, no time was saved. Scratch cakes in any flavors are better tasting without stabilizers and preservatives.
@@mycrochetobsession costly too.
@@AnnWright-jb2dw Make this cake, save time and money, NOT!
That looks amazing
Amazing! Good job!
This looks amazing ahah :)
Loved your video. I will be a first timer. I am ready now to attempt . Thanks
Amazing!!! Thank you!
Loved your video.
Looks so yummy😊😊❤❤
A cake lever is great for trimming the tops of cakes that are not level. I found a couple of types on Amazon but I don't know how to send you the pictures. Anyway it may be helpful. I enjoy watching your videos.
Shoney’s has not been in the Atlanta area for a very, very long time, but I used to work there part time over 30 years ago and they had the absolute best chocolate syrup. The kind they used was in the ginormous cans and they would mix a whole pot of coffee in it! Absolutely delicious!! 😋😋
Oh, that sounds delicious!
Lovely cake… 🎶
When hot out of oven turn the cakes out on a flat surface, leave the cake pan on top and freeze, when you take it out it will be flat and no need to trim
Not hot, let cool first. Then turn flat and freeze
Thank you so much👍🏼👍🏼
Thank you!!
Question: Does the overall taste profile of this cake seem like it would pair well with salted caramel frosting instead of chocolate?
Could you add a few tablespoons of room temp butter to the frosting for richer flavor?
How long does it take for the cake to thaw so you can eat it?
LOVE IT!!!
Loved your video!! Thx 🙏🏻 ever use espresso powder?
Go team salted butter❤❤❤
Team 1 Salted 1 Unsalted, here. LoL 😂 She seemed so conflicted about it so that was my solution for everyone. LoL 😂
Perfect!