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Devil's Food Bundt Cake - Everyday Food with Sarah Carey
Описание:
For today's recipe, you'll make a batter from flour, salt, baking powder, baking soda, cocoa powder, eggs, vanilla, and boiling water. Stir in mini chocolate chips and pour everything into a Bundt pan before placing in a 325 degree oven. After 20 minutes, drizzle with a heavy cream and melted chocolate chip glaze. The end result is delicious, gorgeous, and exactly what Dad will want this weekend!
Sarah's Tip of the Day: This one goes out to my dad, Marty Carey, an artist by trade but a chocolate lover at heart! It's a cake that's incredibly rich but still wonderfully moist -- and it's one of the best ways to show your dad how much he means to you this Father's Day.
Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt
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Prep Time: 20 Minutes
Total Time: 1 Hour 40 Minutes, Plus Cooling
Serves 4
Ingredients:
For Cake
Vegetable oil cooking spray
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
1 cup unsweetened cocoa powder, plus more for pans
1 cup boiling water
1 cup sour cream
3 cups all-purpose flour (spooned and leveled)
1/4 teaspoon fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups mini chocolate chips
For Glaze
1 cup heavy cream
8 ounces chopped semi sweet chocolate
Pinch of salt
Directions:
Preheat oven to 325 degrees. Spray a 12 cup bundt pan with cooking spray. In a medium bowl, whisk boiling water into cocoa powder until smooth; whisk in sour cream. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated. Then beat in vanilla. Add flour mixture in three additions, alternating with 2 additions of cocoa mixture and beat until combined. Stir in chocolate chips.
Scrape batter into prepared pan and bake until tops springs back when lightly touches, 1 hour to 1 hour 30 minutes. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 15 minutes, then turn our onto rack and let cool completely.
Bring cream to a boil in a medium pot. Add chocolate and let stand 5 minutes. Add salt and stir until smooth. Let stand 10 minutes, then pour over cake allowing the glaze to drip down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.
---------------------------------------------------------------
Get the Full Recipe: http://full.sc/19zB8W1
Nutritional Info: per serv (makes 16): 550 cal; 32 g fat; 7 g protein; 65 g carb; 4 g fiber
More Sweet Treat Recipes: http://full.sc/Q9cvnf
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails: http://www.marthastewart.com/edf
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Follow Everyday Food: https://twitter.com/everydayfood
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Devil's Food Bundt Cake - Everyday Food with Sarah Carey
http://www.youtube.com/user/everydayf...
For today's recipe, you'll make a batter from flour, salt, baking powder, baking soda, cocoa powder, eggs, vanilla, and boiling water. Stir in mini chocolate chips and pour everything into a Bundt pan before placing in a 325 degree oven. After 20 minutes, drizzle with a heavy cream and melted chocolate chip glaze. The end result is delicious, gorgeous, and exactly what Dad will want this weekend!
Sarah's Tip of the Day: This one goes out to my dad, Marty Carey, an artist by trade but a chocolate lover at heart! It's a cake that's incredibly rich but still wonderfully moist -- and it's one of the best ways to show your dad how much he means to you this Father's Day.
Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt
----------------------------------------
Prep Time: 20 Minutes
Total Time: 1 Hour 40 Minutes, Plus Cooling
Serves 4
Ingredients:
For Cake
Vegetable oil cooking spray
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
1 cup unsweetened cocoa powder, plus more for pans
1 cup boiling water
1 cup sour cream
3 cups all-purpose flour (spooned and leveled)
1/4 teaspoon fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups mini chocolate chips
For Glaze
1 cup heavy cream
8 ounces chopped semi sweet chocolate
Pinch of salt
Directions:
Preheat oven to 325 degrees. Spray a 12 cup bundt pan with cooking spray. In a medium bowl, whisk boiling water into cocoa powder until smooth; whisk in sour cream. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until incorporated. Then beat in vanilla. Add flour mixture in three additions, alternating with 2 additions of cocoa mixture and beat until combined. Stir in chocolate chips.
Scrape batter into prepared pan and bake until tops springs back when lightly touches, 1 hour to 1 hour 30 minutes. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 15 minutes, then turn our onto rack and let cool completely.
Bring cream to a boil in a medium pot. Add chocolate and let stand 5 minutes. Add salt and stir until smooth. Let stand 10 minutes, then pour over cake allowing the glaze to drip down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.
----------------------------------------
Get the Full Recipe: http://full.sc/19zB8W1
Nutritional Info: per serv (makes 16): 550 cal; 32 g fat; 7 g protein; 65 g carb; 4 g fiber
More Sweet Treat Recipes: http://full.sc/Q9cvnf
----------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails: http://www.marthastewart.com/edf
Like Everyday Food: http://www.facebook.com/EverydayFood
Follow Everyday Food: https://twitter.com/everydayfood
Everyday Food Pinterest: http://pinterest.com/everydayfood
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Devil's Food Bundt Cake - Everyday Food with Sarah Carey
http://www.youtube.com/user/everydayf...
Комментарии:
Sarah Carey пишет: I don't really remember because i was so young...but probably. xs
Andhika Putra пишет: Denis, I'm not sure if this is the answer you're looking for, but going by the Potato Latkes video it seems to be a Waring Pro. Not sure if that helps.
Gggg пишет: Btw can u make the batter a day ahead and then bake it the next morning? Thanks
dylan chan пишет: woo so delicious
raya saad пишет: آبي :(
Denis castaing пишет: I live in an apartment, and while I have a gas stove, it seems to take FOREVER to boil water for pasta. and without a cover NEVER comes back to a boil(:
Crystal Ocampo пишет: How long in the oven if u use a round pan
dhb626yt пишет: Yummers!!!!!!! (Smile)
Sarah Carey пишет: I think it should...maybe 8 inch. it is alot of batter. xs
Maile Alvarado пишет: To sour
Alessio Pelagatti пишет: It looks delicious!!!!!!
brenda54097 пишет: I made this cake on fathers day and it came out perfect it is a perfect recipe to make. You are amazing Thank You.!
Sandy G 323 пишет: Love that you were talking to your dad in the video. So sweet!
Caitlind Potter пишет: Making this for my dad! Hope it tastes as good as it looks with a nice cup of tea!
Jamie Park пишет: Omg you are like my favorite person ever
Nian Kurd пишет: Amazing!
Pat Hanuman пишет: That's an awesome cake.
Sarah Carey пишет: you could replace with buttermilk....low fat works fine. xs
Sarah Carey пишет: sorry. it actually meant Big Ass Cake! but Bad ass is also good.
Sarah Carey пишет: YES!!!!
TaahirahTheVegan andAnimalActivist пишет: do you make Vegan meals?
Lia Givah пишет: Oh dear. Now i'm craving for anything chocolate!!! :P
Claudia Rios пишет: Mmmmmmm
yellersscreamm пишет: B.A.C. :)
Dimi GT пишет: I made it!!! We loved it!!!! WE thank you. :)
Amber Dean пишет: This is one of the best videos on devils food cake for sure. Excellent video and LOVE the kitchen. My dream for sure. Thank you.
Борислав Карагюлев пишет: Oooooommmmmmgggg
dylan chan пишет: Can this be baked in two 9 inch cake pans to make a cake? Thanks~
Denis castaing пишет: Non sequitur re this recipe, but was looking at your Moroccan meat ball video and you were using an electric burner of some kind, it was flat. Can you tell the the brand, or is that a no no? or could just email me the name of it?
Gggg пишет: So sweet of u to make this for your dad :) love u Sarah
Daisy Dukes пишет: What does the sour cream help do?,
Sarah Carey пишет: Did you make it? it isn't dry at all.
Rana suliman пишет: Love you sara
dylan chan пишет: I divided this recipe into two and made in into cupcakes. Its super wonderful i have finally found a perfect chocolate base recipe after so many recipes. Thank u so much sarah!!
Caitlind Potter пишет: I actually want to make your dad's version!?!?
Was it the cake mix according to the box? and then just the pudding mix left in powder form and sour cream? Then finally the chocolate chips? I'm gonna eye ball this, HOPE it works!
krusokat пишет: A bit too dry, i like my chocolate a little mushy inside
AngelOfTheDarkSword пишет: This is so wonderful!
missfubu21 пишет: At my house we call it "The Death By Chocolate Cake". Delicious and moist!
bebaluna01 пишет: Does back mean
Bad
Ass
Cake
Lauren Collins пишет: Yum!
Denis castaing пишет: Sarah. Just did a SC overload. Found an old one, you were making leek and asparagus quiche(using store bought shell, lol) YOU were SO subdued. Not wearing your signature white top, a red and white one. Wow. Love your stuff, I even watch the recipes I do not care for, always love watching you. Thanks
Reema AlMarshad пишет: you're amazing :)
Sanam Asam пишет: U r so perfact
Jarrod Williams пишет: i suddenly want chocolate cake
Alia Mashal пишет: Yum
Lan Nguyen Thuy пишет: Can I make the cake without the sour cream ?
jenn lyn L. пишет: have to try this one day!
Lefteris Panapakidis пишет: I'm in love with this one recipe!
theresa bollman пишет: Gotta try the scratch method. The easy method is a family favorite (Lennon Sister's Mom's cake), but I'll bet Sarah's way is even better.
Denis castaing пишет: thanks, will check it out
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You can make money online and start working from home today as I am!
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Sarah Carey пишет: I don't really remember because i was so young...but probably. xs
Andhika Putra пишет: Denis, I'm not sure if this is the answer you're looking for, but going by the Potato Latkes video it seems to be a Waring Pro. Not sure if that helps.
Gggg пишет: Btw can u make the batter a day ahead and then bake it the next morning? Thanks
dylan chan пишет: woo so delicious
raya saad пишет: آبي :(
Denis castaing пишет: I live in an apartment, and while I have a gas stove, it seems to take FOREVER to boil water for pasta. and without a cover NEVER comes back to a boil(:
Crystal Ocampo пишет: How long in the oven if u use a round pan
dhb626yt пишет: Yummers!!!!!!! (Smile)
Sarah Carey пишет: I think it should...maybe 8 inch. it is alot of batter. xs
Maile Alvarado пишет: To sour
Alessio Pelagatti пишет: It looks delicious!!!!!!
brenda54097 пишет: I made this cake on fathers day and it came out perfect it is a perfect recipe to make. You are amazing Thank You.!
Sandy G 323 пишет: Love that you were talking to your dad in the video. So sweet!
Caitlind Potter пишет: Making this for my dad! Hope it tastes as good as it looks with a nice cup of tea!
Jamie Park пишет: Omg you are like my favorite person ever
Nian Kurd пишет: Amazing!
Pat Hanuman пишет: That's an awesome cake.
Sarah Carey пишет: you could replace with buttermilk....low fat works fine. xs
Sarah Carey пишет: sorry. it actually meant Big Ass Cake! but Bad ass is also good.
Sarah Carey пишет: YES!!!!
TaahirahTheVegan andAnimalActivist пишет: do you make Vegan meals?
Lia Givah пишет: Oh dear. Now i'm craving for anything chocolate!!! :P
Claudia Rios пишет: Mmmmmmm
yellersscreamm пишет: B.A.C. :)
Dimi GT пишет: I made it!!! We loved it!!!! WE thank you. :)
Amber Dean пишет: This is one of the best videos on devils food cake for sure. Excellent video and LOVE the kitchen. My dream for sure. Thank you.
Борислав Карагюлев пишет: Oooooommmmmmgggg
dylan chan пишет: Can this be baked in two 9 inch cake pans to make a cake? Thanks~
Denis castaing пишет: Non sequitur re this recipe, but was looking at your Moroccan meat ball video and you were using an electric burner of some kind, it was flat. Can you tell the the brand, or is that a no no? or could just email me the name of it?
Gggg пишет: So sweet of u to make this for your dad :) love u Sarah
Daisy Dukes пишет: What does the sour cream help do?,
Sarah Carey пишет: Did you make it? it isn't dry at all.
Rana suliman пишет: Love you sara
dylan chan пишет: I divided this recipe into two and made in into cupcakes. Its super wonderful i have finally found a perfect chocolate base recipe after so many recipes. Thank u so much sarah!!
Caitlind Potter пишет: I actually want to make your dad's version!?!?
Was it the cake mix according to the box? and then just the pudding mix left in powder form and sour cream? Then finally the chocolate chips? I'm gonna eye ball this, HOPE it works!
krusokat пишет: A bit too dry, i like my chocolate a little mushy inside
AngelOfTheDarkSword пишет: This is so wonderful!
missfubu21 пишет: At my house we call it "The Death By Chocolate Cake". Delicious and moist!
bebaluna01 пишет: Does back mean
Bad
Ass
Cake
Lauren Collins пишет: Yum!
Denis castaing пишет: Sarah. Just did a SC overload. Found an old one, you were making leek and asparagus quiche(using store bought shell, lol) YOU were SO subdued. Not wearing your signature white top, a red and white one. Wow. Love your stuff, I even watch the recipes I do not care for, always love watching you. Thanks
Reema AlMarshad пишет: you're amazing :)
Sanam Asam пишет: U r so perfact
Jarrod Williams пишет: i suddenly want chocolate cake
Alia Mashal пишет: Yum
Lan Nguyen Thuy пишет: Can I make the cake without the sour cream ?
jenn lyn L. пишет: have to try this one day!
Lefteris Panapakidis пишет: I'm in love with this one recipe!
theresa bollman пишет: Gotta try the scratch method. The easy method is a family favorite (Lennon Sister's Mom's cake), but I'll bet Sarah's way is even better.
You'll Need:
Fine, dry bread crumbs, for coating pan
3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, at room temperature
1/2 teaspoon tangerine (or lime) oil, optional
2 cups sugar
4 extra-large or jumbo eggs
1 tiny drop yellow (or green) food coloring, optional
1 cup milk
Finely grated zest of 3 tangerines (or limes)
Glaze
1/2 cup tangerine (or lime) juice
3/4 cup granulated sugar
1/4 teaspoon tangerine (or lime) oil, optional
Procedures : Preheat the oven to 350 degrees F. Thoroughly butter a 10-inch Bundt or tube pan. Sprinkle the pan with the bread crumbs.
Sift together the flour, baking powder and salt and set aside.
In the large bowl of an electric mixer, beat the butter and oil until soft. Gradually add the sugar and beat until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Tint with the tiniest drop of food coloring, if using.
On the lowest speed, alternately add the sifted dry ingredients in three additions with the milk in two additions, scraping the bowl as necessary, beating just to mix after each addition.
Stir in grated citrus zest by hand. Pour the batter into the prepared pan, pouring half the batter on one side of the tube pan and half on the other. Level the top by briskly rotating the pan back and forth.
Bake the cake until a cake tester inserted in the middle comes out clean, about 1 to 1 1/4 hours. Remove the pan from the oven and let the cake cool slightly in the pan on a wire rack, 10 to 15 minutes.
Now prepare the glaze. Stir the fruit juice, sugar and oil in a bowl just to mix.
Place a cake rack over the tube pan and invert the cake onto it. Place the rack over a large sheet of foil.
Using a pastry brush, brush the glaze all over the warm cake, until completely absorbed. Brush on any glaze that has dripped onto the foil.
Let the cake cool completely. Using a flat-sided baking sheet or a very large spatula, transfer the cake to a round platter or cake plate. Let the cake stand loosely covered with plastic wrap for several hours, so that the glaze has time to penetrate to the interior of the cake. When ready, the cake will be completely dry. Cut into slices to serve.
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