How To make Chocolate Angel Food Layer Cake
1 c Sugar
1/2 c Cake flour; sifted
1/2 c Unsweetened cocoa powder
1/4 ts Salt
8 Egg whites
1 ts Cream of tartar
1 ts Vanilla
Recipe by: Family Circle, vol. 105 no. 3, 2/1/93 1. Preheat oven to 350'F. Position oven rack in bottom
third of oven. Line bottoms of two 9" heart-shape cake pans with waxed paper. Sift 1/2 cup sugar, flour, cocoa powder and salt onto clean sheet of waxed paper. 2. Beat whites in bowl at medium speed until foamy. Add
cream of tartar, vanilla. Beat in remaining sugar, 1 tablespoon at a time, until soft peaks form. 3. Sift half of flour mixture over egg whites. Fold in with
rubber spatula just until incorporated. Repeat with remaining flour mixture. Divide batter between prepared pans. Smooth tops. 4. Bake in preheated 350'F. oven for 20 minutes or until
cake springs back when gently pressed with fingertip and sides of cake just begin to pull away from pan. Invert pans onto wire racks. Elevate cakes by placing corners of racks over filled 1 pound cans. Let cakes cool, upside down in pans, on elevated racks, for 1 hour. then run small metal spatula or knife between edge of cake and pan. Turn cake out onto rack to cool. 5. Choose topping, sandwiching layers as directed. Or, for
filled cake, cut heart from center of one layer, leaving 1 1/2" border all around. Spread other layer with some of
Cherry-Yogurt Filling; top with cutout layer. Fill hollow with remaining cherries. Refrigerate. NOTES see recipe for Cherry-Yogurt Filling -----
How To make Chocolate Angel Food Layer Cake's Videos
Layered Cherry Angel Food Cake Recipe
This Layered Cherry Angel Food Cake recipe requires 3 ingredients and about 15 minutes of your time. It's easy, delicious and a crowd pleaser. If you’re on the hunt for easy dessert recipes, this is for you. You can’t go wrong with cherry pie filling, whipped topping and angel food cake!
Music credit: Cutter
How to Make Angel Food Cake
Learn how to make this decadent-tasting but actually fat-free cake.
Angel food cake might taste decadent, but did you know it's a fat-free cake? In this video, you'll learn how to make angel food cake from scratch. You'll find out the secret that makes angel food cake as light as a cloud. This video shows you a simple step-by-step process for preparing the cake. So you'll be sure to get whipped egg whites with stiff peaks and a glossy appearance. You'll see a nifty tip for breaking up air pockets in the batter and for cooling the angel food cake when it comes out of the oven. Once cool, decorate your angel food cake with a sweet glaze, pineapple slices, or chocolate or vanilla icing.
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Chocolate Angel Food Cake Finale
The cake is finished and ready to taste.
Martha Stewart’s Salted Caramel 6-Layer Chocolate Cake | Martha Bakes Recipes
Chocolate and caramel: a match made in heaven! Martha Stewart shares her recipe for this stunning salted caramel 6-layer chocolate cake. With a rich salted caramel filling separating layers of decadent chocolate cake, topped with dark chocolate buttercream frosting and sprinkled with delicate, flaky sea salt, this show-stopping dessert will impress all the chocolate lovers in your life!
0:00 Introduction
0:19 Martha's 6-Layer Chocolate Cake Recipe
3:02 How to make Salted Caramel filling
4:48 Homemade Chocolate Frosting Recipe
5:31 How to cut cake layers
6:04 How to frost a layered cake
7:08 Finished Salted Caramel Chocolate Cake
Salted Caramel 6-Layer Chocolate Cake (Full Recipe):
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This originally aired as part of Martha Bakes Season 4 Episode 5, on PBS.
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Triple Layer Chocolate Fudge Cake Recipe By Food Fusion (Secrets Revealed)
We just raised the bar even further this time. This super moist triple-layer chocolate fudge cake is truly a crowd-pleasing delight. #HappyCookingToYou #FoodFusion #PakolaFullCreamMilk
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00:00 Triple Layer Chocolate Fudge Cake Recipe
00:17 Prepare Chocolate Fudge cake
01:49 Prepare Chocolate Ganache & frosting
03:05 Assembling
05:00 Aray waah
Recipe in English:
Ingredients:
Prepare Fudge Cake:
-Maida (All-purpose flour) 210g (1 & ½ Cup)
-Cocoa powder 56g (1/2 Cup + 2 tbs)
-Namak (Salt) ¼ tsp
-Baking soda ½ tsp
-Baking powder 1 tsp
-Anday (Eggs) 2 (room temperature)
-Pakola Full Cream Milk 1 Cup
-Cooking oil ½ Cup
-Bareek cheeni (Caster Sugar) 1 & ½ Cup
Prepare Chocolate Ganache & Frosting:
-Whipping cream 350ml
-Pakola Full Cream Milk 3 tbs
-Milk chocolate grated 400g
-Makhan (Butter) unsalted 60g (room temperature)
-Icing sugar ¾ Cup
-Chocolate chips
Directions:
Prepare Fudge Cake:
-Grease 8-inch baking pan with cooking oil & line with butter paper & set aside.
-On a bowl,place a sifter,add all-purpose flour,cocoa powder,salt,baking soda,baking powder & sift dry ingredients together,mix well & set aside.
-In a bowl,add eggs,milk,cooking oil,caster sugar & beat well.
-Now add dry ingredients & beat on low speed until combined then fold with the help of spatula.
-Pour batter in prepared baking pan & bake in preheated oven at 180C for 40 minutes (on lower grill).
-Take out from oven,spray water immediately to keep cake moist.
-Take out cake from pan and keep it on rack & let it cool completely.
Prepare Chocolate Ganache & Frosting:
-In a saucepan,add whipping cream & milk,turn on the flame,mix well & simmer on low flame until its hot (6-8 minutes).
-Remove from heat,add chocolate & mix well until chocolate melts.
-Add butter & mix well until well combined.
-Transfer to a bowl & let it cool completely while mixing at room temperature.
-Reserve 1 & ½ Cup of ganache for later use.
-Cover remaining ganache & refrigerate until chilled.
-Take out from refrigerator and beat well for 3-4 minutes.
-Add icing sugar,beat until soft peaks form & transfer to a piping bag.
-With the help of the layer cake slicer,horizontally cut three layers of cake.
-Place first layer of cake on cake stand,apply prepared chocolate frosting and add chocolate chips.
-Place another layer of cake,apply prepared frosting and add chocolate chips & repeat the same process for top layer of cake and cover the sides of the cake with frosting & refrigerate for 1 hour.
-Pour reserved chocolate ganache warm on the top of the cake,apply grated chocolate on the sides of the cake & refrigerate for 30 minutes.
-Decorate & serve!
CHOCOLATE ESPRESSO LAYER CAKE - Devils Food Cake
CHOCOLATE ESPRESSO LAYER CAKE - Devils Food Cake
This is one of the best Chocolate Layer Cakes I have ever tasted.
Moist Chocolate Cake layered with Espresso and Chocolate light and fluffy buttercream and covered with a delicious dark Chocolate Ganache. I’m in Heaven.
In this Recipe we will learn about Swiss Meringue Butter Cream, how to make a great smooth Chocolate Ganache and how to bake the perfect Moist Devils Food Cake. Not bad in all under 10 minutes.
Ingredients Below
⬇️ ⬇️ ⬇️ ⬇️ ⬇️
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You will Need
For the 3 Cake Layers
345g / 12 oz Butter
450g / 1 lb Brown Sugar
3 Eggs
360g / 12.5 oz All Purpose Flour
75g / 2.5 oz of Dark Cocoa
2 teaspoons of Baking Soda
3/4 of a teaspoon of Salt
2.25 cups of room temperature Espresso Coffee
Oven Temperature 180C / 350F for 30-40 minutes
For the Swiss Meringue Buttercream
6 Egg Whites
3oog / 10.5 oz Sugar
500g / 17.5 oz of Softened Butter
1/2 an Espresso Shot for the Coffee Frosting
100g / 3.5 oz of Dark Chocolate for the Chocolate Frosting
Temperature reached in the double Boiler 71C / 160F
For the Chocolate Ganache Glaze
250ml / 1 cup of Thick Cream
4 small tablespoons of Honey
135g / 4.5 oz of Dark Chocolate
75g / 2.5 oz of Butter
Pouring Temperature of the Ganache 40C / 104F
Cake trimmings can be kept, placed in the oven to dry out a little then crumbled to use around the outside of the completed cake.
For full written Instructions check out my Website here
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