20-Ingredient vs. 10-Ingredient vs. 2-Ingredient Chocolate Cake • Tasty

Hello, my name is Alvin. I like to bake at home, so I thought it would be fun to make a

chocolate

cake

, one with 20

ingredient

s, one with 10

ingredient

s, and one with two ingredients. I'm curious to see if more ingredients equals better. Honestly, I'm excited to make and eat a lot of

cake

, so let's get started first. I'm going to make the 20 ingredient

chocolate

cake to start with the dry mix. I'm combining all-purpose flour, sugar, dutch processed cocoa powder, which is pretty. important baking soda, baking powder and a little bit of salt because I think salt and desserts are really great and this is just going to sift until all the big lumps are showing and then you're going to press it again until all the big lumps become in small powder. and everyone is happy, so this is the dry mix for the cake.

The next part is kind of cold. A little stout, a little vanilla extract, and a little espresso powder. Honestly, I think this is amazing because it will add so many flavors to me. This is almost like a flavor enhancing potion that will actually make the cake taste good, so now for the frosting I'm going to use two sticks of unsalted butter, at this point I actually forgot that I was supposed to cream the butter with the sugar and I don't have it in the dry mix, but I think it's okay. After that, I'm going to put in some eggs one by one so it doesn't clump up too quickly.

I like to scrape the middle sides just because I like it. To keep things neat and after that this is probably going to scare a lot of people, we're going to use mayonnaise, so initially I thought this was a little strange, but if you really think about it, mayonnaise is eggs, oil, salt, essentially what we already use. Have in the cake just add more of the same alternating between wet and dry ingredients while mixing, it helps the mixture become more uniform and prevents too many large clumps from forming. After a while, the mixture will look nice and smooth and smell really delicious. and looking at cake batter, I mean, yeah, this, oh yeah, look at that, it looks good steaming up the sides until the rest is done, but this is very, oh yeah, that's what I'm talking about, probably my favorite part is that the dark chocolate pieces go directly. in the dough, so if you like chocolate, I think you will really like this cake.

I am dividing this dough into three eight inch cake pans which I have lined with greased parchment all around, don't forget to taste the dough like well even though my mom says I shouldn't but now I'm an adult and I do what I want. I am making them in a preheated 325 degree Fahrenheit oven until cooked while the cake bakes. I'll make the frosting. I'm going to start with three sticks of butter beating it like it owes me money, then I'm going to add a little bit of vanilla, I just froze a little bit of flavor and a little bit more dutch processed cocoa powder, I think it really does.

There is a difference if the cocoa powder is Dutch processed cocoa powder, it's a lot darker and tastes a lot more like really good chocolate, a little bit of salt and a little bit of powdered sugar. Now this has a lot of powdered sugar in it, so I'll be sure to add that. little by little and when it dries a little I add milk while I'm doing this it spilled all over my kitchen so let's skip that part and voila look the chocolate frosting is well done and The cakes are ready so the I'll take them out of the oven and let them cool on a rack until they can be handled and once they are, I'll turn them upside down on a rack.

Turning the cake upside down while it's warm helps flatten the top so you don't have to trim the cake once it's completely cool. I'm going to try to decorate it, so cake decorating is one of my biggest weaknesses. I'm terrible at it, so I'll try to make this cake look good if you're a baker, cake decorator, or professional looking. Sorry, I probably don't know how to do this correctly. I could have done a lot better here, but I think you know okay, please don't yell at me in the comments, that would really hurt my feelings, but hey, not bad for a first try at this cake decoration, the recipe calls for adding . a little fresh fruit on top of the top half, halved strawberries and some raspberries can cover up a lot of mistakes.

That's great, do you want to cut a slice and eat it because I'm really hungry right now and I also just want to see how I made it? Okay, a little moment of truth to see what the cross section looks like and okay, not bad, this is the 20 ingredient chocolate cake. I'm going to try all of these cakes at the end, so stay tuned. The next step. I'm going to make a 10 ingredient chocolate cake, this is a version of a boxed cake mix, so I'm going to start with two packets of boxed cake mix, some eggs, a little oil and instead of water I use beer cold because I think this really adds a lot of flavor, coffee and chocolate go together really well and it's my way of making a cake that doesn't taste like a cake mix and this is the kind of cake I would make for my friends and I hope they don't notice .

It was in a box, but if you see this video, I'm sorry guys, you're great, but I was lazy the same. The batter separates the cake pans and I am baking them as well at 325 for about 30-35 minutes until done. My experience with cake mix is ​​that it always seems to form a dome no matter what I do after baking, so I'll have to trim it later. I'm making a chocolate cream cheese frosting, so starting with cream cheese, butter, put them together like you stole my lunch and then. Usually when I make this I'm going to add back in some cocoa powder, I usually don't have dutch processed cocoa powder on hand so I just use regular cocoa powder which is fine and the same as the another glaze, I just add powdered sugar slowly. little by little until the frosting is just right, just watch and see how smooth everything is and how silky the texture is.

I mean, it doesn't get any better than this and for trimming the cake, these curved a little bit so I'm just going to do my best and trim it out as best as I can. There's probably a better way to do this, I don't really know how, but yeah, okay, and for decoration I'm going to try to do this, I mean, I could have improved slightly from the beginning. the first time, but I will say that this cake spinner thing or whatever makes it a lot easier because then you know, it fixes all the mistakes for me, so after this is the smoothest thing I can personally handle decorating, I actually like to put chocolate chips on the outside, I think it's a nice decoration because, again, it helps me hide the fact that I'm not good at decorating cakes and I think it looks pretty and tastes good, and most likely If you're making this for someone who likes chocolate, they'll probably like chocolate chips too, so it's a win-win situation when all the chips are almost on.

I like to use some parchment and rub it against the side to really shape the cake. in a nice round shape and after that when you remove the parchment you get a more lined cake feel if that's a word I don't know if it's a word but yeah that's the cake I think it all tastes good oh , that was a good cut from Alvin, that was good, take a second slice, oh Jesus, that's a huge slice, oh, this looks good, look at that, look at that cross section, this is the 10 chocolate cake ingredients with cream cheese frosting and an improved box mix and the latest. but not least, I'm going to make a two-ingredient chocolate cake for this one.

I'm going to start with a lot of chocolate bars by just breaking them into pieces because the goal is to put them in the microwave and heat them until you can separate them. of melting them and turning them into this really beautiful puddle of silky chocolate that you want to jump in and some egg yolks in total eight egg yolks that I've separated from the whites and this part, you know, it might look weird because it's all getting thick and lumpy, but that's part of the recipe and with the egg whites that I separated and left out, I'm going to beat them until they get soft peaks, not too hard until they look like clouds and yes, these do look like. nice clouds at first, I'm just going to sacrifice a little bit to really beat this chocolate egg yolk mixture so it's smooth and slowly but surely add the rest of the egg whites until they double up and they're nice and soft and they look like this and they look good, they look good and I'm going to put them in a smaller cake pan, usually a springform pan, just because this cake is not meant to be a three tier cake and this one goes into the oven again at around 325 for about 45 minutes.

It's pretty dense, it rises a lot because the egg whites have a lot of air, but it will sink a little after it cools, so let it sit here until it's nice and ready. Okay, so this one cools down and just trims off the top because it's a little lumpy and lumpy. This cake is definitely a little bit denser than the other two because I think it's literally just chocolate and eggs and now we're going to make the frosting. this is just some chocolate melted back in the microwave and heated until it's nice and smooth oh yeah that's smooth you guys are probably going to be mad at me because technically this is a third ingredient.

I'm adding a little bit of water because I'm making a ganache that you can make with water and chocolate even though they don't mix, if you keep stirring it will become smooth and shiny and silky like this, technically water is a third ingredient, but guys, it's water, so please help me. I'm a little bit more relieved because I don't have to decorate it as well as the other cakes and just try to cover this whole cake and make it, oh yeah, that's really cool, one way to explore this world is that I don't. I know why he came up with it on the spot and it's fun to do.

I will say that it is very, very fun to make, but yeah, I probably could have made it look a little better, but again, this is a two-ingredient chocolate cake. I think it's really amazing that this whole chocolate cake has only three, two ingredients, you know, eggs, chocolate, water, this is a two or three ingredient chocolate cake, depending on how angry you are with what I made, so it's time to try it, starting with the 20-ingredient chocolate. cake this is really good, it's super chocolatey, all the other things we put in it like the beer and mayonnaise really add up to something really great when eating all 10 ingredients, the cake itself is still very good, the frosting is different because we use cream cheese and the chocolate chips give it a really nice touch.

The two-ingredient cake is probably the most interesting of all. It has a denser cake texture. The taste itself is really good. It's basically like 90 chocolate, so it has a lot of chocolate flavor. Does the amount of ingredients matter? I think definitely yes. I think what's really important is the quality of those ingredients. There's a lot to 20-ingredient chocolate cake. The Dutch process of cocoa powder, the beer, the mayonnaise, everything really helps improve the quality. the cake itself, as well as the frosting, although we didn't use dutch processed cocoa powder in the 10 ingredient chocolate cake, adding those chocolate chips at the end increased the chocolate flavor of the entire cake, which is a great idea , the two-ingredient chocolate cake stands out a lot. above its weight class, it has 10 times less ingredients than the 20 gritty chocolate cake, but compared to the taste, it is really good even though it is not the same soft cake and frosting texture, regardless How many ingredients you want to make your cake with.

You use really good ingredients and choose ingredients that add a lot of value. I think you'll end up with a great cake. I'll see them next time, happy to bake them.