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Mastering Chocolate Cakes
About This Course
Dive into the world of rich, fudgy, and airy chocolate cakes in Mastering Chocolate Cakes. This course guides you through classic and modern techniques—learn to balance cocoa, select the right flour, and achieve perfect crumb structure. Through step-by-step demos, concise recipes, and visual examples, you’ll create show-stopping layer cakes, molten lava centers, and decadent ganache finishes.
Learning Objectives
Ingredient Essentials
Understanding Dutch-process vs. natural cocoa
Choosing between all-purpose, cake, and bread flour
Role of oil vs. butter for moisture
Batter Techniques
Creaming method for light layers
One-bowl “melted-chocolate” method for dense cakes
Whipping egg whites for chiffon-style chocolate cake
Baking & Structure
Oven temperature calibration and its impact on rise
Tips for level cakes: pan prep, baking strips, and testing doneness
Troubleshooting: sunken centers, gummy crumbs, uneven tops
Fillings & Frostings
Crafting silky chocolate ganache (TABLE BELOW)
Whipped chocolate buttercream vs. Swiss meringue buttercream
Simple whipped cream and mousse fillings
Decoration & Assembly
Stack and level layers with a cake comb and turntable
Smooth crumb coat, final coat, and ganache drip techniques
Simple piping (star tips) and fresh-fruit accents
Frosting Type Key Ingredients Best Use Case
Chocolate Ganache Equal parts dark chocolate & cream Drip cakes, glossy finishes
Swiss Meringue Buttercream Egg whites, sugar, butter, cocoa Stable layer cakes, rosettes
Whipped Chocolate Buttercream Butter, cocoa powder, powdered sugar, milk Light filling, quick spreads
Material Includes
- Melted-chocolate method, creaming method, chiffon-style whisking
- Ganache-pour and drip demonstrations
- Recipe PDFs
- Three chocolate cake bases (classic, molten-lava, chiffon)
- Frosting & ganache formulas with ingredient weights
- Decor guides: crumb coat → final coat → piping
- Flavor Variation Guide
- Salted caramel swirl, espresso-infused ganache, dark chocolate truffle filling
- Troubleshooting Chart
- Common issues (e.g., cracked tops, dense crumb, under-bake) with quick fixes
Requirements
- 200 g (1 cup) all-purpose flour (sifted)
- 50 g (½ cup) unsweetened cocoa powder (sifted)
- 200 g (1 cup) granulated sugar
- 1½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 large eggs (room temperature)
- 240 ml (1 cup) whole milk (or buttermilk)
- 120 ml (½ cup) vegetable oil (or melted butter)
- 2 tsp pure vanilla extract
- 120 ml (½ cup) hot water or hot coffee (to bloom cocoa)
Target Audience
- Home Bakers seeking to elevate their chocolate-cake game
- Beginner Pastry Students needing foundational chocolate techniques
- Dessert Enthusiasts who love experimenting with textures (lava, mousse, chiffon)
- Bloggers & Content Creators looking for photo-ready chocolate cake ideas
Curriculum
4 Lessons1h 26m
Foundations & Batter Techniques
Ingredient Essentials
Batter Methods & Mixing Techniques
Assembly, Decoration & Troubleshooting
Your Instructors
uniquedevservice993@gmail.com
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€6.09€7.56
Material Includes
- Melted-chocolate method, creaming method, chiffon-style whisking
- Ganache-pour and drip demonstrations
- Recipe PDFs
- Three chocolate cake bases (classic, molten-lava, chiffon)
- Frosting & ganache formulas with ingredient weights
- Decor guides: crumb coat → final coat → piping
- Flavor Variation Guide
- Salted caramel swirl, espresso-infused ganache, dark chocolate truffle filling
- Troubleshooting Chart
- Common issues (e.g., cracked tops, dense crumb, under-bake) with quick fixes
