Moist & Fudgy Chocolate Cake with Everyday Ingredients asmr cooking/ ASMR / GREAT ASMR / ASMR eating

Great ASMR

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Transcript

00:00Alright, let's begin by mixing all the dry ingredients together.

00:03Pour the sugar straight into the bowl, but it's best to sift the rest.

00:07Next, add the flour.

00:09I go with regular, all-purpose.

00:12One and three-quarters cups should do the trick.

00:16Then toss in one cup of unsweetened, natural cocoa, a heaping teaspoon of baking soda,

00:21and another heaping teaspoon of baking powder.

00:24And lastly, don't forget the salt, I just add one-third teaspoon.

00:35What I love about this recipe is how quick and simple it is.

00:38Just mix the batter, bake, add the cream, and it's ready to enjoy.

00:44After everything is mixed well, make a small well in the center.

00:47It's a simple trick to help the dry and liquid ingredients come together nicely in one bowl.

00:53Now crack in two eggs.

00:55Room temperature works best, as they blend more easily and improve the texture.

01:01Next pour in half a cup of vegetable oil.

01:05Then add one cup of milk.

01:07Like the eggs, room temperature is ideal.

01:09But if the milk is cold and you're in a hurry, don't worry.

01:13Just give it a good stir.

01:16Start mixing from the center of the bowl, gradually working your way outwards.

01:20This way, the wet ingredients will combine thoroughly with the dry ones.

01:24Oops, I forgot to film adding the vanilla extract.

01:28Now's the perfect time to add a splash.

01:32Keep mixing until the batter is smooth and free of lumps.

01:37This is exactly how it should look.

01:40All right, let's take a little break from the batter and brew some flavored coffee.

01:46Simply pour boiling water over a teaspoon of coffee, but don't drink it.

01:49We'll need it for the recipe.

01:54I'll admit though, I couldn't resist sneaking an extra cup for myself behind the scenes.

02:00While the coffee is brewing, let's go ahead and grease the baking molds really well.

02:04Make sure you cover all the nooks and crannies so nothing sticks when we bake.

02:10Also, don't forget to line the bottom of the molds with parchment paper.

02:16Otherwise your cakes might decide to settle in and never leave.

02:20All right, now let's get back to the batter and slowly pour the coffee in.

02:24Adding it little by little makes it easier to blend everything together, giving you a smooth

02:28and even batter.

02:34Even if the batter looks more like a milkshake, pour in every last drop of coffee.

02:38It's exactly how it should be.

02:44The batter might seem runny, but trust me, the cake will turn out perfect.

02:49Finally, pour the batter into the prepared molds, making sure to divide it evenly.

02:56And that's it, ready to bake.

02:59If you enjoyed this video, please like and subscribe.

03:02It really helps the channel grow.

03:07Now place the molds into the preheated oven.

03:10If they don't fit on the same rack, just stagger them slightly on different levels.

03:15Here comes the magic.

03:17After 30 minutes, that runny milkshake will turn into soft, fluffy cake layers.

03:23While the cakes are baking, let's quickly make some rich and delicious chocolate cream.

03:29Begin by whipping two-thirds cup of heavy cream.

03:32For the best results, use chilled cream and a cold bowl.

03:36This helps the cream form stable peaks quickly.

03:41Once the cream starts to thicken, add one tablespoon of sugar.

03:46Keep whipping and gradually increase the mixer speed to medium.

03:50Whip for a few minutes until the cream thickens and forms stiff peaks that hold their shape.

03:58Just be careful not to over-whip, unless you're in the mood for butter instead of cream.

04:03All right, the whipped cream's ready.

04:07Let's move on.

04:09Next, chop two bars of chocolate.

04:12I recommend using dark chocolate with at least 70% cocoa for a rich flavor.

04:19The smaller you chop it, the easier it will melt.

04:23Now let's get to the main part of making the cream.

04:26First, we'll separate three egg yolks from the whites.

04:31The yolks help make the cream thicker and creamier, adding a rich flavor and a beautiful golden

04:37color.

04:39Add a tablespoon of sugar and mix until smooth.

04:46I prefer my cream moderately sweet, but if you like it sweeter, feel free to add two or

04:50even three tablespoons of sugar.

04:56Pour another two-thirds cup of heavy cream over the yolks and sugar mixture.

05:00I'm using 35% fat-heavy cream.

05:04Stir until everything is well combined, making sure to break up any sugar crystals and ensure

05:09the yolks blend evenly into the cream.

05:15All right, turn the heat to medium and place the pan on the stove.

05:20Keep stirring constantly as it heats up to ensure everything mixes smoothly and nothing

05:24sticks to the bottom of the pan.

05:28Let the mixture cook until it thickens, but be careful not to let it boil.

05:34After removing the pot from the stove, quickly add the finely chopped chocolate.

05:38Do this right away before the heavy cream mixture starts to cool down.

05:45Stir the chocolate into the cream mixture.

05:47It will melt quickly and everything will combine nicely.

05:54The cream may be a bit gritty at first, but don't worry.

05:57It will smooth out as we go along.

06:00Without wasting any time, gently fold the chocolate mixture into the whipped cream.

06:06Work quickly here.

06:07You need to combine the cream and assemble the cake immediately, as the cream will firm

06:11up and become harder to spread as it sets.

06:18Well done.

06:19The cream is ready.

06:20Now, let's get back to the cake layers.

06:23Be sure to let them cool in the mold for about 10 minutes before removing them.

06:27Otherwise, they might collapse.

06:30After they've cooled, gently tap the mold to help the cake layers come out more easily.

06:36This is where the parchment paper really helps.

06:39Without it, removing the cake layers from the molds would be a lot trickier.

06:44Now for the fun part, spreading the cream.

06:48To assemble the cake, I used just what I had on hand.

06:51The only special tool is the rotating stand, but you can always do a few laps around the cake

06:56if you don't have one.

06:58All right, time for the second layer.

07:01It came out just as easily, thanks to the parchment paper and butter.

07:05Yep, I know the cream looks a bit strange here, but it's absolutely delicious.

07:12If it starts to set and becomes tricky to spread, just warm it gently in a water bath for a moment.

07:18Then whip it with a mixer until it's smooth and easy to work with again.

07:23Now here's a little trick I love to use.

07:25Spinning the cake on the stand while gently carving lines into the surface with the handle

07:29of a fork or spoon, it adds such a beautiful textured finish.

07:35That's it.

07:36The cake is ready.

07:37You can cut a slice and enjoy it right away or share it with your friends.

07:41Either way, it's sure to be a hit.

07:45It's the perfect blend of fudgy, moist layers and a smooth, creamy chocolate frosting.

07:51Truly delicious.

07:55And that does it for this episode.

07:56Thank you for joining me.

07:57If you like this video, hit subscribe.

07:59See you next time.

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