01:25 - THANK YOU for cracking the egg into a small bowl and THEN adding it to the batter! I can't believe the number of professional chefs that I see just crack the egg into the mixture. Maybe it's my OCD, but I always think about ... what if there's a shell ... what if the egg is bad ... what if ...! It just makes sense! Thanks Sarah ... you're the BEST!!
one trick i sometimes use is to make my own buttermilk here is how I do it: Step 1:Pour 1 cup of milk into a bowl. Step 2: Grab one small fresh lemon or white vinegar. Stir in a tablespoon or two of lemon juice OR vinegar into the bowl with the milk. Stir to combine. ... Step 3: Use in place of buttermilk in the recipe as it calls for.
I tried it with cake flour. So good!!!! and I haven't glazed it yet. When baking the smell already filled the kitchen. It smells great. it tastes awesome!!!
never understood why I should put my cake on a wire rack for the frosting. if some of the frosting gets on the plate I'm serving the cake on, I'm not complaining
@Antonio comment: I agree...I want a rich moist chocolate CAKE...I am tired of every 'moist' cake looking like a Brownie.. Hershey's cake recipe on the back of their can...honestly it's fantastic and it's a cake ...I make it all the time...just felt like trying something different...this looks great when I want a brownie...I'm going to make it.
I subscribed!!! I never can make cakes/cookies/breads kind like that than other foods. I hope i can after watching your videos about what ingredients needed & why.. Such as cakey/fudgy brownies, the flours, whisks, & this.. Im gonna look for about them each, save, try out, i will.. Thank u very much for your effort♥
Hi, Thank you for the video. When you add in the end the chocolate and the cream to glaze the cake, Is the cream ( Milk, heavy cream or what was it )? Thanks again.
wow ! it seems veeeery delicious . actually, i hv 2 reasons for watching ur videos .1st , cuz i love cooking , 2nd, cuz i wanna improve my bad eng 😢. u r an amazing cook 😘❤
Make it! I mean this cake so gud cooked all the way through but still sooooo fudgy Ik yall hate this word but its .....MOIST. I mean gud .....moist. And also super easy with or without the ganache mix some milk with plain yougurt it will work Instead of the sour cream Pretty happy
When you say you're baking your cake "at 350", do you mean degree Celsius or Fahrenheit? Because I have an electric oven and the maximum temperature is 250- like most ovens here in India. Please reply asap, can't wait to try this one!
While you were pouring the batter into the cake pan, I thought - WOW, that's some thick batter! Then you 'sampled' a slice of your cake. Oh Yum! Heavy, Rich and Decadent - what a simple and exquisite recipe! Dieters Beware!
Great video thanks. But I don't get how butter can be measured as a stick!! Not every country produces butter as the same sticks. Solid butter must be measured by weight, not an arbitrary measurement like a stick! Please use weight for solid butter or volume/weight if liquid butter
These bakers are always particular about sifting flour but don't bother to grind sugar. Granulated sugar melts in the oven but that doesn't mean it's mixed.
First are you using a good vanilla extract? It should be made from the vanilla bean. If you’re not, please try it with a good brand. Second, if you are and you still don’t like flavor, try substituting your favorite liqueur.
Levi Candelaria Watch "Dutch Process Cocoa Powder vs. Natural Cocoa Powder- Kitchen Conundrums with Thomas Joseph" on TH-cam th-cam.com/video/fGDUH4ZhXlE/w-d-xo.html This explains the difference
'Everyday' chocolate cake is a nice idea, but unless i want my muffin top to turn into a Cottage loaf i'll have to keep it an every-now-and-then treat.
re: "...but unless i want my muffin top to turn into a Cottage loaf" Almost fell of my chair with that sort of honest humor. I hear ya, I hear ye.... Hint: Destroy all the mirrors in your house! LOL It works for me. :))
J. Raymond I thought she used cocoa powder. I wonder if it will alter the taste a little bit if I use cacao instead of cocoa or it doesn’t really matter 😊
The difference is that the cocoa powder is roasted but the cacao is not. You won't get as strong a chocolate flavour, but you could try and roast it yourself if you don't want to buy cocoa powder.
I don't know about it, I like chocolate cake more soft and don't really like to put my cakes in the refrigerator, do you have anything like that and easy too
Mitchiriii there are.. But sadly the ones I've tried are not as good as the egg ones.. But I've had some pretty good eggless cakes in different bakery's. So hopefully if someone has a tried successful recipe would be great..
Why does the US always measure butter with cups? I understand 'sticks' of butter but cups!!?? I would love to see Sarah or any other brave person measure butter with cups. Come on US, change to metric units and give the old imperial measurement units the boot. I know that this would be impossible.
most domestic butter sold in the US is, as you said, in stick form with 4 sticks to one pound. each stick is 1/2 cup o butter, and most wrappers for each stick have measurements marked on them for teaspoons and tablespoons, as well as the tablespoon equivalents for 1/4, 1/3 & 1/2 cup noted.
EagerOne Aus Americans are not going to convert to some weird way of measuring for someone else. We dont use the metric system, AND more importantly, we dont measure food by weight. Thats ridiculous. Who has a scale at home and weighs food items? Basically nobody here. Go buy yourself standard cup measure or get out of the American cooking videos. Were not going to adapt for you
552mustang - Question: How do you measure of certain amount of meat for a recipe? If you didn’t have measurements on your butter or made butter yourself, how would you measure solid (not melted) butter by cups? Try and do it yourself and tell me about your experience. Do you know that scientists use the metric system when they are conducting experiments, known as SI units (international system of units). Look it up (en.wikipedia.org/wiki/SI_base_unit). PS: I do prefer calories than kilojoules because it (calories ) is a smaller number, which is easier to remember.
EagerOne Aus Thats why butter isnt stated by cups in most American recipes, its by sticks (which are standardized in size) or tablespoons (which are marked off on sticks). Everything else is given in cup measures according to whatever state the ingredient is in like sugar, etc. Nobody here wants to weigh all their food on a scale while cooking. You might, and professional cooks might, but that aint happening for normal Americans
552mustang - Point taken but most recipes I’ve seen state cups of butter and only some with sticks. How do you think your sticks of butter are originally measured .... weight? You didn’t answer my question stated previously, but I don’t care anyways. Oh yeah, PS, I did say that it would be impossible for change!!!
Your buttermilk substitute sounds intruging. Ive always just used whole milk and a tbs of lime juice for buttermilk. But i would be open to try this method. Anyone know the measurements and whether or not its a good substitute?
It's fine as a substitute. If it calls for buttermilk, combine like 2/3 yogurt with the rest milk or so. You want it to still be thick like buttermilk but not so thick like yogurt. Like she said, don't use vanilla as it adds too much sweetness and an odd taste sometimes. I use plain greek yogurt but you can use just plain yogurt.
mote carlo . Well Sara is the chief food editor for Martha Stewart's Everyday Food, it is her career, so she isn't going to tell you an ingredient that is bad!
I wish you all were still on tv! I loved those Saturdays with you, Lucinda and all the others back in the day!
01:25 - THANK YOU for cracking the egg into a small bowl and THEN adding it to the batter! I can't believe the number of professional chefs that I see just crack the egg into the mixture. Maybe it's my OCD, but I always think about ... what if there's a shell ... what if the egg is bad ... what if ...! It just makes sense! Thanks Sarah ... you're the BEST!!
one trick i sometimes use is to make my own buttermilk here is how I do it:
Step 1:Pour 1 cup of milk into a bowl.
Step 2: Grab one small fresh lemon or white vinegar. Stir in a tablespoon or two of lemon juice OR vinegar into the bowl with the milk. Stir to combine. ...
Step 3: Use in place of buttermilk in the recipe as it calls for.
Rosies World thanks!!
Is that ur recipe ? Or gemma Stafford's recipe?
Souparnika B It’s a common recipe
Baked this 3 times. Reliable. Pls do one show on frosting. Different types of frost for various cakes. Thanks.
I tried it with cake flour. So good!!!! and I haven't glazed it yet. When baking the smell already filled the kitchen. It smells great. it tastes awesome!!!
Made this and was surprised how deliciously good it was. A crowd pleaser !
Looks delicious and Sarah, you're so funny. I like your playfulness and sense of humor.
It's very simple and i deff will try this one. Most of your cake recipies turn out good...
Thanks!
Sarah Carey is the best! Cheery and unpretentious.
I love watching Sarah Carey!!
Thanks!!!!
Yes please everyone, more videos and congrats on your one million subscribers. Best wishes to you all and thank you. Ann
Sarah is my new mom. Will add this to our Thanksgiving dessert buffet. MANY Thanks!!!!🦃🦃🦃
xo
I ate whole 1kg chocolate cake all by myself in a day, yesterday, and I am still alive. Feel bulkier now.
Lol...oh gee you made me laugh...my kind of human...have been known to consume 4ltrs of ice cream and 500gms of chocolate ..in the same day 😊
Love the one layer cake. This is great for small gatherings or weeknight sweet tooth cravings. Please do more cakes like this.
i plan on it!
I adore, and have admired and appreciated you/your ideas and recipes for a number of years now... thank you so much! 👌🏽😍💖
Thank you. That really means a lot to me
Sarah Carey ...as do you, to the masses!!!! 🙌🏽😍🙌🏽
I truly missed Ms. Carey! I want to see you more and the other three :)
Thanks you're sweet. Gotta share the love though!
You are the best, Sarah
xo
They hit a million, which is so cool
AWESOME CHOCOLATE CAKE
This looks delicious. Thanks for another great recipe 😃😀
never understood why I should put my cake on a wire rack for the frosting. if some of the frosting gets on the plate I'm serving the cake on, I'm not complaining
ThePictoucounty it’s fine if you want to be sloppy, she’s showing you how it’s done it’s your choice to follow or not
@ThePictoucounty Are you, by any chance, from Nova Scotia,Canada? There is a Pictou County here,in N.S.! :-)
i know i am late but couldnt the cake become a little soggy
It tried it and it was so yuuuummy 😍 thank you
@Antonio comment: I agree...I want a rich moist chocolate CAKE...I am tired of every 'moist' cake looking like a Brownie.. Hershey's cake recipe on the back of their can...honestly it's fantastic and it's a cake ...I make it all the time...just felt like trying something different...this looks great when I want a brownie...I'm going to make it.
Everybody get Everyday food to 1 milion subscribers! They truly deserv it!
awwwww.... thanks!
Your recipes are the best thanks
What's the ratio of chocolate and cream when making a ganache?
So nice 😍you are wonderful teacher🌹❤️😍Thanks💕
you guys should make french macaroons !!
I love chocolate cake 🥰❤️
I love Sarah soo much 💕😄..and all of you!
Thank you!
I subscribed!!!
I never can make cakes/cookies/breads kind like that than other foods. I hope i can after watching your videos about what ingredients needed & why.. Such as cakey/fudgy brownies, the flours, whisks, & this..
Im gonna look for about them each, save, try out, i will..
Thank u very much for your effort♥
Omg thats really mouth watering recipie
Thx for the yogurt tip Sarah.
xo
The cake is great! But I had that mixer before myself, I sold it, but I want it back! Carry on baking!
Hi there could u make this cake for 2 20cm cake rounds as needed one for 2 layer cakes cheers
Love your videos, Sarah!!
thanks!
Thank you
Hi,
Thank you for the video. When you add in the end the chocolate and the cream to glaze the cake, Is the cream ( Milk, heavy cream or what was it )?
Thanks again.
Thanx u lovely ❤👍
You're Amazing guys 😭, love you
What will be alternative to egg?? Or if we are not adding egg what else can be added?
I add oil and coffee to mine for the perfect texture and taste
i love your recipes
Thanks!
Another keeper!!!! 👌🏽🙌🏽😋😋😋
Can I use this recipe for cupcakes?
Looks yummy and easy🍫☕
wow ! it seems veeeery delicious . actually, i hv 2 reasons for watching ur videos .1st , cuz i love cooking , 2nd, cuz i wanna improve my bad eng 😢. u r an amazing cook 😘❤
hi!can i steam the cake intead?i don’t have an oven,is it possible? thanks and godbless
Even the buttons behind appeared to me as little chocolat cakes 😊
Suggestions for a gluten-free flour?
a lot of people like cup for cup
Hey what if I use both buttermilk and sour cream?
Yummy yummy💖💖💖
I wanna make this today! :)
LOVE ITTTTTTTTTT
The ganish that falls under the wire rack i just eat it, as we cooks and bakers refer to as the cooks treat.
or scrape it up and pour it back over the top
Nobody can bake cakes like Nigella Lawson!
Make it!
I mean this cake so gud cooked all the way through but still sooooo fudgy
Ik yall hate this word but its .....MOIST.
I mean gud .....moist.
And also super easy with or without the ganache mix some milk with plain yougurt it will work Instead of the sour cream
Pretty happy
That's very delecious! 😻😻
Please add captions!
When you say you're baking your cake "at 350", do you mean degree Celsius or Fahrenheit? Because I have an electric oven and the maximum temperature is 250- like most ovens here in India. Please reply asap, can't wait to try this one!
Anuja Sawant it's Fahrenheit
Yummy
While you were pouring the batter into the cake pan, I thought - WOW, that's some thick batter! Then you 'sampled' a slice of your cake. Oh Yum! Heavy, Rich and Decadent - what a simple and exquisite recipe! Dieters Beware!
Great video thanks. But I don't get how butter can be measured as a stick!! Not every country produces butter as the same sticks. Solid butter must be measured by weight, not an arbitrary measurement like a stick! Please use weight for solid butter or volume/weight if liquid butter
One stick of butter = 113 grams or 4 ounces.
I like her. She's not as technical as Thomas but I love her cheeriness. I wonder what her natural hair color is.
If I use buttermilk instead of sour cream, how much buttermilk should I use?
is it salted or unsalted butter?
Yummy!!😍😘
Can i use oil instead of butter?
Hi I'm Gulnar I do follow your recipee but I'm allergic to eggs so how do I make this chocolate cake
more vids with everyone in it!
This looks much easier than recipes that ask for hot water.
Substitute hot water for hot coffee and it will multiply the chocolate flavor making it rich and decadent
Not everyone is a fan of coffee or espresso in chocolate cake... Its not that great imo.
@@alexmac6487 You wont taste the coffee tho
@@AhvieeLove I've tried it and I can live without it.
Yummy👍👍❤❤❤
These bakers are always particular about sifting flour but don't bother to grind sugar. Granulated sugar melts in the oven but that doesn't mean it's mixed.
Sarah can you say the ingredients in grams
May I have a question please?mam when I put venila essence It always gives a different taste which I don't like can I skip it?
First are you using a good vanilla extract? It should be made from the vanilla bean. If you’re not, please try it with a good brand.
Second, if you are and you still don’t like flavor, try substituting your favorite liqueur.
@@nolu0000 thanks
watching this while eating Sarah's chocolate chip cookies
How many grams is your 1 cup
Hlo mam ap ne chocolate cake me yogat dala h
If we use dutch processed cocoa powder instead of the regular unsweetened cocoa powder, will there be a difference when it comes to its taste? TIA
I personally prefer the dutch processed cocoa powder because I feel like I get a richer chocolate flavor. I think that would be the only difference.
Levi Candelaria Watch "Dutch Process Cocoa Powder vs. Natural Cocoa Powder- Kitchen Conundrums with Thomas Joseph" on TH-cam
th-cam.com/video/fGDUH4ZhXlE/w-d-xo.html
This explains the difference
Thanks for the link and info Marina
Levi Candelaria it will have a stronger taste
'Everyday' chocolate cake is a nice idea, but unless i want my muffin top to turn into a Cottage loaf i'll have to keep it an every-now-and-then treat.
haahahaaa!
re: "...but unless i want my muffin top to turn into a Cottage loaf" Almost fell of my chair with that sort of honest humor. I hear ya, I hear ye.... Hint: Destroy all the mirrors in your house! LOL It works for me. :))
Making one for my bf today, yum.
Is cacao powder ok?
BeeDee Lite. That is what she used!
J. Raymond I thought she used cocoa powder. I wonder if it will alter the taste a little bit if I use cacao instead of cocoa or it doesn’t really matter 😊
The difference is that the cocoa powder is roasted but the cacao is not. You won't get as strong a chocolate flavour, but you could try and roast it yourself if you don't want to buy cocoa powder.
that's chocolate brick with chocolate ganache!!!
so good
What's the measurement of butter in this recipe..???
???.can anyone tell me how much butter is used ..She said 1 and a half what for the butter
Why you don't added milk in this recipe?
I don't know about it, I like chocolate cake more soft and don't really like to put my cakes in the refrigerator, do you have anything like that and easy too
one bow chocolate cake is quite soft even after it's refrigerated
I can't speak english, but I'll tell you to cook your wonderful and delicious.
What do you mean kosher salt???
how much you want for that?
Could you or anyone please give a recipe for an egg less chocolate cake. . Would really appreciate it.. Thanks..
just google it there are probably hundreds
Mitchiriii there are.. But sadly the ones I've tried are not as good as the egg ones.. But I've had some pretty good eggless cakes in different bakery's. So hopefully if someone has a tried successful recipe would be great..
th-cam.com/video/sEep3La1dGo/w-d-xo.html there are english subtitles
M.Podgorski thank you.. But this is a fairly difficult recipe.. Won't get such ingredients..🙁 any other?
6 spoons of oil
175 g sugar
225 g fluor
4 tsp.baking powder
250 ml water
Vanilla sugar
Cacao powder(4 tsp.or more)
Mix all together,bake 30 min.(180°)
Why does the US always measure butter with cups? I understand 'sticks' of butter but cups!!?? I would love to see Sarah or any other brave person measure butter with cups. Come on US, change to metric units and give the old imperial measurement units the boot. I know that this would be impossible.
most domestic butter sold in the US is, as you said, in stick form with 4 sticks to one pound. each stick is 1/2 cup o butter, and most wrappers for each stick have measurements marked on them for teaspoons and tablespoons, as well as the tablespoon equivalents for 1/4, 1/3 & 1/2 cup noted.
EagerOne Aus Americans are not going to convert to some weird way of measuring for someone else. We dont use the metric system, AND more importantly, we dont measure food by weight. Thats ridiculous. Who has a scale at home and weighs food items? Basically nobody here. Go buy yourself standard cup measure or get out of the American cooking videos. Were not going to adapt for you
552mustang - Question: How do you measure of certain amount of meat for a recipe? If you didn’t have measurements on your butter or made butter yourself, how would you measure solid (not melted) butter by cups? Try and do it yourself and tell me about your experience.
Do you know that scientists use the metric system when they are conducting experiments, known as SI units (international system of units). Look it up (en.wikipedia.org/wiki/SI_base_unit).
PS: I do prefer calories than kilojoules because it (calories ) is a smaller number, which is easier to remember.
EagerOne Aus Thats why butter isnt stated by cups in most American recipes, its by sticks (which are standardized in size) or tablespoons (which are marked off on sticks). Everything else is given in cup measures according to whatever state the ingredient is in like sugar, etc. Nobody here wants to weigh all their food on a scale while cooking. You might, and professional cooks might, but that aint happening for normal Americans
552mustang - Point taken but most recipes I’ve seen state cups of butter and only some with sticks. How do you think your sticks of butter are originally measured .... weight? You didn’t answer my question stated previously, but I don’t care anyways.
Oh yeah, PS, I did say that it would be impossible for change!!!
Ausome
Your buttermilk substitute sounds intruging. Ive always just used whole milk and a tbs of lime juice for buttermilk. But i would be open to try this method. Anyone know the measurements and whether or not its a good substitute?
It's fine as a substitute. If it calls for buttermilk, combine like 2/3 yogurt with the rest milk or so. You want it to still be thick like buttermilk but not so thick like yogurt. Like she said, don't use vanilla as it adds too much sweetness and an odd taste sometimes. I use plain greek yogurt but you can use just plain yogurt.
mote carlo . Well Sara is the chief food editor for Martha Stewart's Everyday Food, it is her career, so she isn't going to tell you an ingredient that is bad!
Somebody Else one cup butter milk?
mote carlo I use milk and white vinegar
Hello theres no heavy cream here cant make ganache. Can i use all purpose cream by nestle instead?
Yaaaassss!
I cant take it no more i need some chocolate cake i need to eat some of that goodness 🍫🍰is good
Why do they not clean the bowl pr the spatula i mean think about the ocd people have a heart
Jesus it looks so dense
Looks delicious but I was looking forward to a more “cakey” cake. Lighter and porous. This one looked a tad dense.
Antonio Kinsey it’s chocolate cake of course it’s dense
Ufff rich people chocolate cake