How To make Chocolate/Blueberry Wine Sponge Cake
4 oz Semi-sweet chocolate
2 tb Expresso powder
1/2 c Milk
1/2 c Blueberry wine
1 1/4 c Cake flour
1/2 ts Salt
2 1/2 ts Baking powder
Double acting 4 Eggs; separated
1 pn Salt
2 c Cofectioners'sugar
1 ts Vanilla
Icing: 8 oz Semi sweet chocolate chips
4 tb Blueberry wine
Preheat oven to 350F. Use a 7" tube pan that is very clean and free of grease. Melt the chocolate in a double boiler with the expresso powder and the milk, add the blueberry wine and stir until blended. Then cool mixture. Sift the cake flour befor measuring, then resift the measured flour with the salt and baking powder. Beat the egg yolks in a large bowl, then cream with the sifted confectioners. sugar and vanilla. Stir in the flour mixture. Beat the egg whites and pinch of salt in a bowl until stiff but not dry. Fold the beaten egg whites into the chocolate mixtur just until blended. Then fold this into the flour mixture. Gently Pour into the tube pan and bake in the lower third of the oven for 50 minutes. Remove from oven and cool completely in pan inverted on a funnel or bottle for at least 45 minutes. Unmold and frost with the following Icing. Chocolate/Blueberry Wine Icing: Combine the chocolate and wine in a heavy saucepan. Place over low heat and stir until chocolate is melted and blended. Remove pan from heat and glaze the cake with the warm icing covering the top and drizzling down the side. -----
How To make Chocolate/Blueberry Wine Sponge Cake's Videos
Super Moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist fruit cake Complete Written Recipe:
This fruit cake is a simpler and easier version of making a traditional fruit cake or old-fashioned fruit cake.
In this Easy fruit cake recipe we don't need any soaking of dry fruits; but still the raisins,candied peels,cranberries and other dried fruits will be juicy and plumpy as they are boiled in liquid and then added into the cake batter.
This video will show you one of the least messy ways that we can make a fruit cake.We don't need any stand mixer/hand mixer to make this cake.A sauce pan and a wooden spoon are the only major tools to make this fruit cake.
In two steps we can make this super moist fruit cake batter.
Step1:
Boil the dry fruits in a sauce pan with butter sugar and water.
Step2:
Add all the rest of ingredients into this saucepan after its cooled.
Step3:
Bake the fruit cake @ 320 F for 75-90 minutes.
The cake is so soft and moist and the aroma of spices makes this fruit cake, more flavorful.
This fruit cake recipe is one of my favorite recipes to make moist fruit cake.
Hope you liked this super moist fruit cake recipe.
Hope you will make this fruit cake for this christmas.
And please let me know how it turned out for you.
Advanced Happy Christmas to all My Lovely MerryBakers :)
Music: Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Super moist and fluffy sponge cake | Red wine chocolate cake
#brownie #redwine #chocolatecake
Do you know how the make the most chocolate cake in the world. This cake is rich in chocolate flavor and has super soft consistency. The great quality red wine makes it super moist. Don't hesitate to try make this recipe because it's one of the easiest cakes you can make. All you have to do is to mix all ingredients and the cake is ready to bake. You can use this cake as a base for birthday or sponge cake. If you like my video let me know down below in the comments section.
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INGREDIENTS
1 3/4 cup flour
1 cup powdered sugar
3/4 cup cocoa
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup kefir
1/2 cup canola oil
2 eggs
1 tbs vanilla extract
1 cup red wine
#LetItCook - Dark Chocolate Cake with Wild Berry Filling
A wonderful italian recipe offered by Let It Wine!
More details:
EASY Berry Bundt Cake Recipe!! Extra Moist & Delicious with Loads of Berries!!
FULL RECIPE HERE:
Looking for a delicious, no-fuss cake to enjoy? This moist and fruity berry bundt cake recipe will fit the bill perfectly! It's made with lots of butter, white chocolate and of course, lots of fresh berries! Enjoy a slice of this cake with hot coffee in the morning or a glass of wine after dinner!
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My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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BAKING ESSENTIALS:
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Thanks for watching!
Delicious vegan chocolate and blueberry cake recipe by Essential Vegan
A delicious chocolate cake that is ideal for vegans. This easy dairy-free cake recipe is perfect for people who are lactose intolerant or have egg allergies too. The recipe was devised by Vanessa Almeida and is from her wonderful 'Essential Vegan' cookbook which is available through her website essentialvegan.uk
RECIPE
Ingredients:
Cake (ingredients per layer)
* 115g raw cane sugar
* 4 tsp unsweetened cocoa powder
* 1/2 tsp salt
* 170g flour
* 1 tsp baking soda
* 90 ml vegetable oil
* 1 tsp vanilla extract
* 2 tsp white cider vinegar
* 200ml cold water
Ganache
* 150g dark chocolate
* 250ml vegan single cream, warmed
* 2 tsp port wine
Topping
* 20g blueberries
Serves 10
METHOD:
CAKE
Mix the sugar, cocoa, salt, flour and baking soda in a big bowl.
Add the oil, vanilla essence and vinegar and pour the cold water over the mixture.
Combine well with a fork, but do not beat it.
Pour the mixture into a greased springform baking tray and bake it at 180 for 20-30mins.
Once done, wait for the cake to cool completely before removing it from the baking tray, and then repeat the recipe one more time (or do both layers at the same time if you can).
GANACHE
Melt the chocolate in a microwave or bain-marie.
Pour in the warm vegan single cream.
Add the port and then place in the fridge for 30 minutes to set.
PUTTING THE CAKE TOGETHER
Spread half of the ganache on top of the first cake layer (ie. the base) and put it in the fridge for 20 minutes.
Put the second layer on top of the first, and spread the rest of the ganache on top of this.
Blanket the surface of the cake with blueberries, and carefully dust it with icing sugar.
Place it in the fridge for 30 minutes before serving.
This video was produced by Terrapin 5 (terrapin5.co.uk) in association with Natural Mumma.
You can read Holly's blog and find out more about her book on naturalmumma.com