I grew up with this chocolate cake. My favourite butter icing has a bit of espresso and a bit of lemon juice in it. Just evens out the taste. And for moist and delicious I use apricot jam in between the layers instead of simple syrup and no butter icing in between the layers. Its absolutely wonderful! Thanks for all the handy tips. Next time I bake this cake, it will come out even more chocolaty and moist.
Chocolate contains tryptophan. The body uses tryptophan to help make niacin, melatonin, and serotonin. Serotonin is thought to produce healthy sleep and a stable mood
Hands down THE BEST CHOCOLATE CAKE EVER - I've triedd soo soo many recipes but this one its just the besttt. The end product is soo good so soft and spongy and the taste is just out of the world amazing. 🥰
Jillian, I just want to thank you so much for this beautiful recipe! I have tried so many chocolate cake recipes and have to say yours really is the best one I have had. Due to my preference not to use eggs, I have tried several eggless recipes in the past, but sadly been disappointed. I tried your recipe and substituted eggs for apple sauce (4 tbsp for 1 egg) and I have to say I wasn't expecting such great results! The cake turned out to be spongy and soft and tasted fantastic! Thank you again, and please carry on with the amazing work you are doing!
You search on TH-cam, cake recipes and find one. You think it is the best you will ever make.... But then you come across this delicious cake and make it AND succeed.... THIS IS THE BEST CAKE ANYONE WILL EVER MAKE!!! It is moist, has an amazing rich flavour and so easy to make you can’t even describe how good it is you will try it and become speechless ❤️ I love your cake recipes Jillian!!!!!!!!!!! Amazing I am speechless 😂💜
I baked this for my husbands 66th b-day & it was a joy to make w/your descriptive step by step directions & I SO enjoyed your humor & informative approach❣🎂 It turned out beautifully, Thank You & keep those videos coming. You are officially my fav. baker👍🏻
Wow made this cake yesterday as first time making a chocolate cake and the results were perfect !! Best cake I've ever baked, the recipe is brillant! Very light, rich and moist cake! Definitely will be using this again! Thankyou for sharing would love to see more 🤗
This is excellent Jillian! I don’t understand how this did not get 10 million views while other TH-camrs who are so annoying get many likes. Keep up the good work, you are doing it!
Will you share your too!! I’ve never back a homemade cake in my whole life, only from a box. One of my favorites is what some call death by chocolate that I buy by the slice at Publix. I don’t have pans like hers either.
I will be making your chocolate cake recipe with chocolate ganache and chocolate icing for my hubby’s 84th birthday soon! He is a cho lover like myself ♥️ And I did see where you do both kinds of measurements… thank you for that♥️💕🦋🦋♥️
I liked your recipe.its made with preety simple ingredients and I love that most about it.I am going to make it today and will update how it went.Thank you for this simple yet beautiful recipe.
I just want to thank you for sharing this recipe. I tried it yesterday but steamed it as i dont own an oven. The cake is really moist and I am very happy of the result. My mother loved it! I am having my second slice today ❤✌
Hi Jillian... I have been waiting for this ever since you said you would upload one. You are very sweet and super funny.. Can't wait for more videos from you!!!
A tip for an more even distribution of powders is to put all the ingredients in a plastic bag, blow it up like a balloon twist the opening and shake the hell out of it. It will make your sifter feel unnecessary. try it and let me know what you think :)
I have done this when mixing ingredients into flour for coating meat etc. Brilliant idea to use it in place of sifting for cakes. I like it. Also one less clean up item to deal with.
Just whisk em together......why the hell would anyone want to be faffing around transferring flour into a plastic bag? Just whisk it in the bowl with a balloon whisk.
I'm glad I found your channel. I'm a big fan of dark chocolate and often chocolate cake recipes fall short and favour sweetness over proper chocolate flavours. Whenever I've made chocolate cakes from scratch I always melt in half a block of dark chocolate. Some recipes are so bad they just taste like a homebrand packet mix. Do you ever do this or isn't it needed? I didn't think coco powder was complex enough to give it a rich chocolate taste...
Hi Andrew, thanks for the feedback! This is a rich chocolate cake with amazing rich deep flavour because the hot coffee gives it that complexity you're looking for. Try it once and let me know what you think ;) I do have a chocolate cake recipe that I melt chocolate into, it's my German chocolate cake recipe which is a lighter less rich version of a chocolate cake. It's also on my channel as a tutorial!
This is a good recipe. The difference beteween you and cake boss is that you share your recipes and they only show their beautiful cakes that is, at the end, only a half hour comercial of their bakery, after 3 programs it becomes boring , yours is 100% better, we can lern . thank you best regards from Mexico
I've gone to his cake shop in NJ and was extremely disappointed. It's very pretty but not very delicious. I make better flavor cake at home. Never went back again.
Same idea as the Perfectly Chocolate Cake on the cocoa can. It is the ultimate chocolate cake. So moist, so delicious, the best EVER. But I'll try yours because of the coffee. It always lifts the flavor of chocolate.
Indeed the Besttttttt Chocolate cake recipe....tried it so many times and always came out perfect and sooooo moist and delicious. ...Thank u sooooo much😊😍😍😙😙😙🌹🌹
Listen to me honey child sister girl. Ms J, i tried that recipe today n man u werent kidding wen u said that cake was the best. I wish the comment section had a voice recorder. Well cut my leg of and call me shortie you rock.
@jillianbutler I know I'm quite late to comment here but this is a gem of a recipe. I'm going to try it out this weekend. Just one question though. Does this Ganache recipe (from comments) also hardens or firms up in texture when the cake is refrigerated? If yes, any ideas on how to avoid it or play around with the Cream: Chocolate ratio. I hate buttercream so I don't want to go that route. I love ganache when made fresh but firms up a lot if I refrigerate the cake.
Amazing recipe! I cannot wait to try it for my daughter's birthday. I was wondering, can I reduce the amount of sugar used? And if so by how much? I'm just worried that it is going to be too sweet with the frosting.
Hi Priscilla, apologies for the delayed response. You can reduce it however, because sugar adds a moistening quality to your cake, the texture of the cake crumb will be a bit tougher and drier. Try reducing it by 10% and see how you go. It shouldn't make a huge difference with that amount. Let me know how you go. J
I loved your video! Just one thing... after crumb coating, you took off - I realised you were going to the fridge but never realised why you'd chill it until you started applying the ganache... Maybe you could have mentioned something - just a thought. Great idea of frosting the entire cake and then adding the ganache - it adds so much more texture and calories too, lol! Thanks so much!
Hi Queen Cleo, thanks for the feedback and I'll certainly try to explain better what I'm doing and why I do it! I'll get better with you guys helping! J
My name is Jasmeen as well, and this is the first time I'm watching one of your videos but I loved it too!! Visiting Sydney next month, will drop in and grab a slice of this!
Hi Ashley you can do that but don’t fill the pan more than 3/4 full and bake it at 20o degrees lower than needed. It will also take x3 the baking time. Thanks for watching.
I thought you were talking in Celcius, and thought that my convection oven doesn't have a temperature as high. So, I baked it at 392 F (200 C) Thankfully, I realised it in 4 mins and stopped the process. As expected, the outside was baked, the cake came up, but the centre was unfinished. I've now kept it at 300 F for 20 mins more. I hope it turns out better 😜 What could have been the best solution for it?
Hi Meghna, thanks for watching! I would suggest you go to a grocery store or health food store - depending on where you live Gluten Free Flour may or may not be readily available in packets at the normal grocery store. If you can't find it at a normal grocery store then a health food store or bulk food store should be able to recommend a blend of different flours you can mix together for the perfect gluten free flour.
I wish you had a step by step video on how to make the ganache and most importantly the fudge. If you have any tips please let me know. I’m making this over the weekend. Thank you! You are a genius!
Thanks for the feedback Brandy, I'll be adding this video on to my list soon. Stay tuned! In the meantime I know this answer is delayed (apologies) But my tip for the ganache is to fully chill it in the fridge (overnight if you can) prior to using it, then before you use it to fill the cake warm it up to thick peanut butter consistency and it'll spread like a dream! My tip for the fudge is to let the melted chocolate cool down to just above room temperature before you add it to the creamed butter/sugar mixture. That will help it to stay thick and not melt the butter right away! J
Hi Vidad, yes ganache can be frozen but not longer than 3 months before that freezer starts to make it taste stale. Store in an airtight container and cover the surface directly with a piece of plastic wrap to avoid any freezer air touching the surface of the ganache. Cheers! J
@jillian butler : Hi jillian! Thank you so much for the recipe.. the cake looks mouthwatering 😋 I just wanted to ask one thing. I don't have an oven , but I have a samsung microwave. So can u pls guide me whether I should use this recipe for microwave and if yes then at what temperature? I am a beginner so I really have no idea. Would b glad if you could help 😊
Hi Kiran, unfortunately I don't think it'll be suitable for microwave heat. But give it a try if this is all you have available. The texture will most likely turn outa bit like pudding with a stretchy bite to it. Let me know how it goes.
This was amazing!!!!!!!!!! I made tastys chocolate cake for my father first month of this year! Im gonna do this one for my moms birthday!!!! Thank you soo much!! love your channel and ur so funny but at the same time you give great tips and info entertainment at it's best!
Hi...this cake is the best...I'm going to make this...n I'm very eagerly looking for a beautiful light tender white cake recipe in ur channel....this is my request
Hi there ...im in baking school now and ive seen u cake come out its really an amazing recipe...for sure im trying this next week...just wondering why u use oil and no butter, will the recipe be as same if i use unsalted butter and if yes can u plz tell me for this particular reipe how much of butter...thanks in advance
Hi Maria, I would set an initial bake time of 20 minutes in a 180oC or 350oF oven. If you have a fan-forced oven, reduce the temp by 20 degrees. Hope this helps. J
Hi, just happened across your channel. It probably popped up because I am always searching for the best chocolate cake. Haven't made this yet but will soon. Looks yummy and so beautifully finished. Of course I have subscribed! 🙂💖
Hi Carmi, great question! I would definitely try the hersheys kisses for your chocolate - I think it'll be delicious! The cadbury cocoa powder should be dutch processed if you're going to swap them (fudge recipe) because it will affect the colour and flavour otherwise. But in saying that, neither flavour is better than the other so go for it and let me know how you go? J
Hi Jane, no you don't need to add butter - that would change it into a glaze. Believe it or not all cows have a different water content to their cream/milk produce. Different countries have different fat % levels so while I may be using a pure cream that has 35% fat content, your cream may only be 20% fat content. If you look on the label of your cream bottle it should tell you the percentage of cream fat contained in your bottle. Try making it again using less cream. We sometimes have to do this in the summer time when its hot. Let me know how you go! J
Hi Joey, if you used buttermilk instead of milk it would add another acidic element to the batter. So you'd have to adjust the leavening agents (maybe omit the baking powder). Best to find a recipe that uses buttermilk natively so you don't have to worry about messing with the ratios! However, if you do want to try than let me know how it goes! Happy baking! J
Jillian, I just found you an hour ago and I'm subscribed already. Chocolate will do that to me. I saw your video on keeping cakes moist and then watched this one. I have three questions. First, wouldn't blending chocolate chips into the batter help since they would obviously melt thus increasing moisture? Second question is: wouldn't adding chocolate pudding to the batter prior to cooking add moisture? Finally, wouldn't increased moisture actually improve this excellent cake? BTW, as of today I am even more delighted that Australia is an ally. Just sayin'.
Hi John, thanks for your feedback! To answer your questions one by one: 1) Blending choc chips into the batter would be delicious but because they are heavier than the batter they would sink to the bottom of each cake pan and only melt in one spot. Also, when the cake cools again so would the chocolate chips and therefore they would still be chocolate chips (albeit a little more spread out) when you eat the cake. 2) If you added chocolate pudding to the recipe you'd also need to alter the ratio of the other ingredients so the cake didn't become pudding itself. If you love pudding in a recipe then its definitely better to look for a recipe that uses it and has already taken that into account. 3)YES, of course! Thanks for watching J
I grew up with this chocolate cake. My favourite butter icing has a bit of espresso and a bit of lemon juice in it. Just evens out the taste. And for moist and delicious I use apricot jam in between the layers instead of simple syrup and no butter icing in between the layers. Its absolutely wonderful! Thanks for all the handy tips. Next time I bake this cake, it will come out even more chocolaty and moist.
Chocolate actually mimics the feeling of happiness, love and satisfaction in your brain when you eat it.
Chocolate contains tryptophan.
The body uses tryptophan to help make niacin, melatonin, and serotonin. Serotonin is thought to produce healthy sleep and a stable mood
Hands down THE BEST CHOCOLATE CAKE EVER - I've triedd soo soo many recipes but this one its just the besttt. The end product is soo good so soft and spongy and the taste is just out of the world amazing. 🥰
Wow, thanks so much the cudos, Sakina!!
This cake is truly the best chocolate recipe ever. EVER. Thank you for generously sharing your knowledge and passion for cooking.
Pleasure M! BTW, I'm just about to launch a new tv series call Passion...Food on my channel. Check it out when you have a moment!
I am literally salivating... warming it up and adding ice cream? Genius 😋
sure all that prep to make the fillings and so on, to melt everything on the microwave KKKKK
A woman after my own ❤ I can only truly enjoy my cake warm and vanilla'd ice creamed up!
I was in a trance watching this 😆
Jillian, I just want to thank you so much for this beautiful recipe! I have tried so many chocolate cake recipes and have to say yours really is the best one I have had. Due to my preference not to use eggs, I have tried several eggless recipes in the past, but sadly been disappointed. I tried your recipe and substituted eggs for apple sauce (4 tbsp for 1 egg) and I have to say I wasn't expecting such great results! The cake turned out to be spongy and soft and tasted fantastic! Thank you again, and please carry on with the amazing work you are doing!
So great to hear Sangini! I may try this in the bakery!
@@JillianButler you said instant coffee how much should it be?
You search on TH-cam, cake recipes and find one. You think it is the best you will ever make....
But then you come across this delicious cake and make it AND succeed....
THIS IS THE BEST CAKE ANYONE WILL EVER MAKE!!!
It is moist, has an amazing rich flavour and so easy to make you can’t even describe how good it is you will try it and become speechless ❤️ I love your cake recipes Jillian!!!!!!!!!!! Amazing I am speechless 😂💜
Thank you so much 😀
Jillian Butler your welcome 😄
I baked this for my husbands 66th b-day & it was a joy to make w/your descriptive step by step directions & I SO enjoyed your humor & informative approach❣🎂 It turned out beautifully, Thank You & keep those videos coming. You are officially my fav. baker👍🏻
Thanks Dena! So happy it helped you!! Jx
baking is an art that requires eradication and lots of practice and a great teacher!
I just made the chocolate cake using your recipe.......it was mind blowing, so so delicious, i cant begin to express how grateful i am to you.
Tanks
Made it and it's amazing! The best chocolate cake I've ever made, has an intense chocolate flavor.
Can I have the recipe? I don't see it
Wow made this cake yesterday as first time making a chocolate cake and the results were perfect !! Best cake I've ever baked, the recipe is brillant! Very light, rich and moist cake! Definitely will be using this again! Thankyou for sharing would love to see more 🤗
This is excellent Jillian! I don’t understand how this did not get 10 million views while other TH-camrs who are so annoying get many likes. Keep up the good work, you are doing it!
Oh my word! I thought I had the best chocolate cake recipe until I came across yours. Amazing!! 😋😋 I love your channel.
Cc slt cv welcomme 👉 sara benbrahim
Will you share your too!! I’ve never back a homemade cake in my whole life, only from a box. One of my favorites is what some call death by chocolate that I buy by the slice at Publix. I don’t have pans like hers either.
I have baked cakes for years this is the best video I have ever seen esp about how to frost the cake!!
Thanks Ms. Jillian for sharing this recipe and tips. I've tried it and it turned so delicious. Cake soft and moist👍
Best chocolate cake recipe, hands down. This has become one of my favorite desserts for special events. thanks for sharing!
You are so welcome!
I will be making your chocolate cake recipe with chocolate ganache and chocolate icing for my hubby’s 84th birthday soon! He is a cho lover like myself ♥️ And I did see where you do both kinds of measurements… thank you for that♥️💕🦋🦋♥️
Hi FeFe, hope it turns out great!! Thanks for watching! J
I liked your recipe.its made with preety simple ingredients and I love that most about it.I am going to make it today and will update how it went.Thank you for this simple yet beautiful recipe.
Would you please tell me how it went??
I just want to thank you for sharing this recipe. I tried it yesterday but steamed it as i dont own an oven. The cake is really moist and I am very happy of the result. My mother loved it! I am having my second slice today ❤✌
Hi Jillian... I have been waiting for this ever since you said you would upload one. You are very sweet and super funny.. Can't wait for more videos from you!!!
thank you for the helpful information that will really help me with my chocolate wedding cake next week
You are so welcome!
A tip for an more even distribution of powders is to put all the ingredients in a plastic bag, blow it up like a balloon twist the opening and shake the hell out of it. It will make your sifter feel unnecessary. try it and let me know what you think :)
GENIUS
Blow it up.... Wouldn't that contaminate the cake?
I have done this when mixing ingredients into flour for coating meat etc. Brilliant idea to use it in place of sifting for cakes. I like it. Also one less clean up item to deal with.
Just whisk em together......why the hell would anyone want to be faffing around transferring flour into a plastic bag? Just whisk it in the bowl with a balloon whisk.
Looks delicious I've never ever been able to make a descent cake .mine always come out hard dry or flat never like this thankyou x
Awesome recipe. Thanks a ton Jillian.. I made it today and it turned out great.. you are the best 👌
I'm glad I found your channel. I'm a big fan of dark chocolate and often chocolate cake recipes fall short and favour sweetness over proper chocolate flavours. Whenever I've made chocolate cakes from scratch I always melt in half a block of dark chocolate. Some recipes are so bad they just taste like a homebrand packet mix. Do you ever do this or isn't it needed? I didn't think coco powder was complex enough to give it a rich chocolate taste...
Hi Andrew, thanks for the feedback! This is a rich chocolate cake with amazing rich deep flavour because the hot coffee gives it that complexity you're looking for. Try it once and let me know what you think ;)
I do have a chocolate cake recipe that I melt chocolate into, it's my German chocolate cake recipe which is a lighter less rich version of a chocolate cake. It's also on my channel as a tutorial!
This is a good recipe. The difference beteween you and cake boss is that you share your recipes and they only show their beautiful cakes that is, at the end, only a half hour comercial of their bakery, after 3 programs it becomes boring , yours is 100% better, we can lern . thank you best regards from Mexico
Gracias, Josefina!! Jx
Josefina Me.dellín
I've gone to his cake shop in NJ and was extremely disappointed. It's very pretty but not very delicious. I make better flavor cake at home. Never went back again.
@@meekomio this girl sounds Australian to me.
Hi, reciepe please! Thank you!
Oh my gosh that is so delicious looking and I'm going to make it this weekend!!!
very nice cake recipe! I would keep and use it forever. looking forward for more videos about other cake recipes! Thank you so much
The best chocolate cake recipe video. I luved it. I tried again and again.
I’ve just doubles your mixture for a larger cake I’m doing, fingers crossed it will taste amazing as yours looks xxxx
did it?
Thank you so much for giving us the metric measures ! It looks like so delicious, I'll give it a try soon 😊
Same idea as the Perfectly Chocolate Cake on the cocoa can. It is the ultimate chocolate cake. So moist, so delicious, the best EVER. But I'll try yours because of the coffee. It always lifts the flavor of chocolate.
Looks Delicious Jillian I will definitely try out this moist chocolate cake recipe!
Wow! The frosting was fantastic 😍
Incredible!!!! Omg! I can NOT wait to try to achieve the insanely chocolate masterpiece! Thank you soooo much for this wonderful video!!
O.... M.... G...... I can't believe how good that cake looks.
Indeed the Besttttttt Chocolate cake recipe....tried it so many times and always came out perfect and sooooo moist and delicious. ...Thank u sooooo much😊😍😍😙😙😙🌹🌹
Wonderful tips 👍 and thanks for explaining so well...Me. Baker of 40 years loved it...Thanks
Thank u so much Ms Gretchen for the humble reply.Godbless
Thank you Jillian! I hope there is also a Vanilla recipe. Love from Ph. 😊
yes patiently waiting for that
Hi Mich, in the new year I'll be sharing a few more recipes. My Vanilla Butter cake is one of them! J
Welcomme 👉 sara benbrahim
@@3234sarah welcomme 👉 sara benbrahim
Jillian Butler when will it be uploaded
Listen to me honey child sister girl. Ms J, i tried that recipe today n man u werent kidding wen u said that cake was the best. I wish the comment section had a voice recorder. Well cut my leg of and call me shortie you rock.
Why thank you kindly sweetlipz26
thanks .for make the delicious cake for us ..to khow how make it .u are outstanding...
I feel u should show both frosting recipies...i love ur cake
This looks totally delicious!
Thank you so much for this recipe .
God bless you more.
@jillianbutler I know I'm quite late to comment here but this is a gem of a recipe. I'm going to try it out this weekend. Just one question though. Does this Ganache recipe (from comments) also hardens or firms up in texture when the cake is refrigerated?
If yes, any ideas on how to avoid it or play around with the Cream: Chocolate ratio.
I hate buttercream so I don't want to go that route.
I love ganache when made fresh but firms up a lot if I refrigerate the cake.
Amazing recipe! I cannot wait to try it for my daughter's birthday. I was wondering, can I reduce the amount of sugar used? And if so by how much? I'm just worried that it is going to be too sweet with the frosting.
Hi Priscilla, apologies for the delayed response. You can reduce it however, because sugar adds a moistening quality to your cake, the texture of the cake crumb will be a bit tougher and drier. Try reducing it by 10% and see how you go. It shouldn't make a huge difference with that amount. Let me know how you go. J
I loved your video! Just one thing... after crumb coating, you took off - I realised you were going to the fridge but never realised why you'd chill it until you started applying the ganache... Maybe you could have mentioned something - just a thought. Great idea of frosting the entire cake and then adding the ganache - it adds so much more texture and calories too, lol! Thanks so much!
Hi Queen Cleo, thanks for the feedback and I'll certainly try to explain better what I'm doing and why I do it! I'll get better with you guys helping! J
My name is Jasmeen as well, and this is the first time I'm watching one of your videos but I loved it too!! Visiting Sydney next month, will drop in and grab a slice of this!
Hi Jasmeen, thanks for the feedback. Did you get to visit the Cakery last month?
I love your food!! 😩😩😩 you should be famous!!!!!😍😍😍
I was mesmerized just watching! Thank you!
Thanks so much to share. Look wonderful.
9:01 First slice ---- looks awesome. You're one brilliant chef.
Perfect! Have you tried w/vanilla and buttermilk? I'd be curious. Thanks for sharing
Hi Jillian, may I use one 9 inch pan only and then cut the cake in three? Does it grow enough ?
Hi Ashley you can do that but don’t fill the pan more than 3/4 full and bake it at 20o degrees lower than needed. It will also take x3 the baking time. Thanks for watching.
I thought you were talking in Celcius, and thought that my convection oven doesn't have a temperature as high. So, I baked it at 392 F (200 C)
Thankfully, I realised it in 4 mins and stopped the process. As expected, the outside was baked, the cake came up, but the centre was unfinished. I've now kept it at 300 F for 20 mins more.
I hope it turns out better 😜
What could have been the best solution for it?
Can't wait to try this out! Im an avid fan here... 😘😍 thank you for sharing your expertise! Looks sooo delicious! ❤❤❤
Mmm! The definition of PERFECT cake😋
You are so down to earth and fun!
Can you substitute instant coffee or even just regular coffee for the espresso?
Hi Robyn, you betcha! We use instant coffee all the time! You can even just have hot water if you dont want the extra caffeine. x
I baked this chocolate cake it came out so beautifully
Hi I tried it yesterday n it's turn out really nice n moist cake thanks
I made it and loved it! Thank you Jill
Super informative I long so much about this tips super! Thank you ms jillian..
You are so welcome, Merry Ann!
This cake looks absolutely delicious,I will definitely give it a try.
I made cake using ur recp....it was amazing
Yay! Thanks for your feedback sslc!
Hey
It looks amazing.
I just wanted to make it eggless so is there any options to replace eggs?
Very nice video!
Could you please suggest a gluten free option to all purpose flour ?
Hi Meghna, thanks for watching! I would suggest you go to a grocery store or health food store - depending on where you live Gluten Free Flour may or may not be readily available in packets at the normal grocery store. If you can't find it at a normal grocery store then a health food store or bulk food store should be able to recommend a blend of different flours you can mix together for the perfect gluten free flour.
I wish you had a step by step video on how to make the ganache and most importantly the fudge. If you have any tips please let me know. I’m making this over the weekend. Thank you! You are a genius!
Thanks for the feedback Brandy, I'll be adding this video on to my list soon. Stay tuned!
In the meantime I know this answer is delayed (apologies) But my tip for the ganache is to fully chill it in the fridge (overnight if you can) prior to using it, then before you use it to fill the cake warm it up to thick peanut butter consistency and it'll spread like a dream!
My tip for the fudge is to let the melted chocolate cool down to just above room temperature before you add it to the creamed butter/sugar mixture. That will help it to stay thick and not melt the butter right away! J
@@JillianButler by warming it up the next day before I use it, I can do that in the microwave?
Can I use gharedelli chocolate chips?
@@brandyabdelaziz4430 yes! In small bursts so the chocolate doesn’t burnt!
@@brandyabdelaziz4430 yes to ghiradelli
One more question jillian. Can the ganache be freezed and what would be its life?
Hi Vidad, yes ganache can be frozen but not longer than 3 months before that freezer starts to make it taste stale. Store in an airtight container and cover the surface directly with a piece of plastic wrap to avoid any freezer air touching the surface of the ganache. Cheers! J
Hi J, wonder why you dont use buttermilk here? :) just want to learn more abt buttermilk. Thank you
Is this recipe for dark chocolate cake flavour ? If i won't add coffee then would it be sweet?
@jillian butler : Hi jillian! Thank you so much for the recipe.. the cake looks mouthwatering 😋 I just wanted to ask one thing. I don't have an oven , but I have a samsung microwave. So can u pls guide me whether I should use this recipe for microwave and if yes then at what temperature? I am a beginner so I really have no idea. Would b glad if you could help 😊
Hi Kiran, unfortunately I don't think it'll be suitable for microwave heat. But give it a try if this is all you have available. The texture will most likely turn outa bit like pudding with a stretchy bite to it. Let me know how it goes.
@@JillianButler Thank you so much Jillian 👍
My Dear where I can find this recipe.?? Or what I have to do, to get it.?? Appreciate thanks so much...😇
Hi Amina, it’s in the comments. Click on the ellipses (3 dots) and expand the comments Field and move down to the bottom. Happy baking! J
Hi jillian my red velvet cake came out fantastic. Thank You
Hi Deborah, sorry for the slow response but I'm really excited for you. Thanks for sharing! Cheers. J
I'm loving the simplicity of the ingredients :) makes it an anytime cake
You are so entertaining and funny. Ok It looks delicious enough for me to go try. Thanks for making this video.
it would have been nice to see you make the ganache and fudge frosting !!
Thanks for the feedback Chris, I'll be adding this video on to my list soon. Stay tuned! J
Thank you so much for this recipe . your work is awesome.
This is hands down the best channel....
This was amazing!!!!!!!!!! I made tastys chocolate cake for my father first month of this year! Im gonna do this one for my moms birthday!!!! Thank you soo much!! love your channel and ur so funny but at the same time you give great tips and info entertainment at it's best!
Gotta make this cake for my dad's birthday!
Hi...this cake is the best...I'm going to make this...n I'm very eagerly looking for a beautiful light tender white cake recipe in ur channel....this is my request
Hi there ...im in baking school now and ive seen u cake come out its really an amazing recipe...for sure im trying this next week...just wondering why u use oil and no butter, will the recipe be as same if i use unsalted butter and if yes can u plz tell me for this particular reipe how much of butter...thanks in advance
Thank you for Moist cake recipe, I was looking for it.
How long would I leave this in the oven if I wanted to use this recipe for cupcakes?
Hi Maria, I would set an initial bake time of 20 minutes in a 180oC or 350oF oven. If you have a fan-forced oven, reduce the temp by 20 degrees. Hope this helps. J
Hi, just happened across your channel. It probably popped up because I am always searching for the best chocolate cake. Haven't made this yet but will soon. Looks yummy and so beautifully finished. Of course I have subscribed! 🙂💖
Hi Selenaj, glad we found each other. Let me know how it goes when you try it for yourself.
Hello,your recipe is the best👌👌🥰thank you🌸🌹❤️
Thank you! I like very much that... somehow there's a quality of 'old fashion charm' in this recipe and this video!
I LOVE JILLIAN'S ACENT.
I was literally drooling in the end😍😍
I will definitely try heating up my cakes😋💖
Hi Jillian! Can I use Hershey Kisses instead of chocolate chips? And Cadburry cocoa powder? Thanks
Hi Carmi, great question! I would definitely try the hersheys kisses for your chocolate - I think it'll be delicious! The cadbury cocoa powder should be dutch processed if you're going to swap them (fudge recipe) because it will affect the colour and flavour otherwise. But in saying that, neither flavour is better than the other so go for it and let me know how you go? J
this recipe is really nice!!!
Thanks!!!
I want to dig straight in the cake through the screen!!
It looks fabulous
very beautiful cake! I will try it!
It looks delicious. You are a good baker.
Thanks for the kind words De Tu. More videos are coming soon. Cheers. j
OMG you are my hero!!!!! That looks amazing and will be trying this real soon!!!!
Yum Chocolate im going to make this on Saturday for Sunday lunch. Yum!
Hi Jillian, for the ganache recipe, do i need to add butter? I ended up having a watery ganache
Hi Jane, no you don't need to add butter - that would change it into a glaze. Believe it or not all cows have a different water content to their cream/milk produce. Different countries have different fat % levels so while I may be using a pure cream that has 35% fat content, your cream may only be 20% fat content. If you look on the label of your cream bottle it should tell you the percentage of cream fat contained in your bottle. Try making it again using less cream. We sometimes have to do this in the summer time when its hot. Let me know how you go! J
Can we use buttermilk instead of milk? @jillianbutler
Hi Joey, if you used buttermilk instead of milk it would add another acidic element to the batter. So you'd have to adjust the leavening agents (maybe omit the baking powder). Best to find a recipe that uses buttermilk natively so you don't have to worry about messing with the ratios! However, if you do want to try than let me know how it goes! Happy baking! J
Jillian, I just found you an hour ago and I'm subscribed already. Chocolate will do that to me. I saw your video on keeping cakes moist and then watched this one. I have three questions. First, wouldn't blending chocolate chips into the batter help since they would obviously melt thus increasing moisture? Second question is: wouldn't adding chocolate pudding to the batter prior to cooking add moisture? Finally, wouldn't increased moisture actually improve this excellent cake? BTW, as of today I am even more delighted that Australia is an ally. Just sayin'.
Hi John, thanks for your feedback! To answer your questions one by one:
1) Blending choc chips into the batter would be delicious but because they are heavier than the batter they would sink to the bottom of each cake pan and only melt in one spot. Also, when the cake cools again so would the chocolate chips and therefore they would still be chocolate chips (albeit a little more spread out) when you eat the cake.
2) If you added chocolate pudding to the recipe you'd also need to alter the ratio of the other ingredients so the cake didn't become pudding itself. If you love pudding in a recipe then its definitely better to look for a recipe that uses it and has already taken that into account.
3)YES, of course!
Thanks for watching J