Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake | Mortar and Pastry
~Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake~
#MoistChocolateCake
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Ingredients:
1 1/2 cup softened butter, unsalted
3 1/2 cup sugar
5 eggs
4 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 1/2 cup cocoa powder, unsweetened
1 1/2 tbsp instant coffee
3 cups hot water
Bake at 180C for 1 hour or until skewer inserted at the center comes out clean
Simple Syrup:
1/2 cup sugar
1/2 cup water
Chocolate Ganache:
500g dark chocolate
250mL all purpose cream
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DELICIOUS Mint drizzle ICE CREAM CAKE with brownie layers
With just 5 ingredients and minimal effort, you have a beautiful dessert on the table that the whole family will enjoy!
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Recipe: Mitzie Wilson
Video: Toby Scott
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FOR THE ICE CREAM CAKE:
900ml vanilla ice cream
1 x 113g pack Aero peppermint bubbles
3 brownie slices (180g, from the bakery)
For the chocolate coating
75g dark cook’s chocolate (85% cocoa solids), broken into pieces
25g coconut oil
Copycat Dairy Queen Ice Cream Cake
This super easy copycat Dairy Queen ice cream cake is one of the best frozen desserts to enjoy in the summer! You can’t go wrong with layers of chocolate and vanilla ice cream, crunchy cookie, hot fudge sauce, and whipped cream.
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Grab the full, printable recipe on my blog:
INGREDIENTS
Ice Cream Layer
1 quart chocolate ice cream
1 quart vanilla ice cream, (I used vanilla bean)
Cookie Layer
20 crushed chocolate sandwich cookies, (with the cream center)
4 tablespoons salted sweet cream butter, melted
Hot Fudge Layer
1 (11.75-ounce) jar hot fudge topping
Whipped Cream Frosting Layer
2 cups cold heavy cream
1¼ cups powdered sugar
1½ teaspoons clear vanilla flavoring
Colorful sprinkles, (optional garnish)
INSTRUCTIONS
Line a 9-inch springform pan with plastic wrap. Set it aside.
Heat the oven to 350°F. Line a 10×15-inch baking sheet with parchment paper. Set it aside.
Add the crushed chocolate sandwich cookies to a small mixing bowl.
Stir in the melted butter until completely combined.
Evenly spread the coated cookie crumbs on the lined baking sheet. Bake for 7 to 8 minutes. Remove from the oven and allow the cookie crumbs to cool completely.
While the cookie crumbs are baking, remove the chocolate ice cream from the freezer and allow it to thaw. This will make spreading the ice cream into the pan much easier.
Once the ice cream has thawed for 15 to 20 minutes, evenly spread the layer of chocolate ice cream into the bottom of the springform pan in an even layer. Place it back in the freezer for 30 minutes to 1 hour.
Just before you are ready for the hot fudge layer, remove the lid to the hot fudge and place it in the microwave for 20 to 25 seconds. This will soften the hot fudge, making it easier to spread on top of the chocolate ice cream layer.
Using either a silicone spatula or an offset spatula, evenly spread the hot fudge over the top of the chocolate ice cream layer.
Evenly sprinkle the baked cookie crumbs over the top of the fudge layer.
Return to the freezer for 1 hour.
About 15 to 20 minutes before you are ready to spread the vanilla ice cream layer, remove the vanilla ice cream from the freezer to thaw slightly.
Remove the springform pan from the freezer, and evenly spread the vanilla ice cream on top of the cookie layer. Return the springform pan to the freezer for 4 to 6 hours, or overnight.
Around 30 minutes before you are ready to “frost” the ice cream cake, if you are using a stand mixer, place the metal bowl in the freezer. If you are using a handheld mixer, place your mixing bowl, preferably a metal mixing bowl, in the freezer for 30 minutes.
Remove the bowl from the freezer, add the heavy cream, powdered sugar, and clear vanilla flavoring. Beat on medium, just until the powdered sugar is incorporated, then beat on high until stiff peaks form, about 3 to 4 minutes.
Separate out 1 cup of whipped cream frosting and place in either a decorator’s piping bag fitted with a large star tip.
You will need to work quickly, especially if the weather is warm. Remove the ice cream cake from the freezer.
Remove the outer edges of the springform pan. Using either a cake lifter or a large sturdy spatula, remove the plastic wrap and place the ice cream cake on either a serving platter or a round decorator's board.
Using either a silicone spatula or an offset spatula, quickly frost the sides and top of the ice cream cake.
Using even pressure, holding the decorator's piping bag a ½ inch above the edge of the top of the cake, pipe either a shell pattern or swirl pattern around the edge of the ice cream cake.
Evenly sprinkle the colorful sprinkles on the top of the ice cream cake.
Place the cake back into the freezer until you are ready to serve.
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MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
Source: YouTube Audio Library
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5-Layer Brownie Cookie Cheesecake
This 5-layer brownie cookie cheesecake is ACTUALLY what dreams are made of. Pick up items to make the recipes you love to share in all Walmart stores or right here: - PSSSST we may make some $$ if you buy!
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MUSIC
Antibes_Full
Licensed via Warner Chappell Production Music Inc.