Betty's Chocolate Angel Food Cake
Betty demonstrates how to make Chocolate Angel Food Cake. This cake is very easy to make and is quite delicious!
Chocolate Angel Food Cake
12 egg whites, at room temperature
1 ½ teaspoons cream of tartar
¼ teaspoon salt
1 ½ cups sugar
1 cup cake flour
1/3 cup cocoa powder
1 ½ teaspoons vanilla extract
In a very large bowl, beat 12 egg whites with an electric mixer on medium to high speed until frothy. Add 1 ½ teaspoons cream of tartar and ¼ teaspoon salt and beat until soft peaks form. Add 1 ½ cups sugar, a little at a time, beating well after each addition, until all sugar is beaten in and stiff peaks form. In a small bowl, stir together 1 cup cake flour and 1/3 cup cocoa powder. Sprinkle flour mixture over top of egg white mixture. Fold flour mixture gently into egg white mixture. Fold in 1 ½ teaspoons vanilla. Pour batter into ungreased 10-inch tube pan. Spread evenly. Bake at 375 degrees (F) for 25 to 35 minutes, or until a long pick inserted into the deepest part comes out clean. Invert pan and cool for 40 minutes. Use a knife to loosen cooled cake from sides of pan and from tube. Remove cake from pan and place (inverted) on a nice cake stand. Use a serrated edged knife to remove a slice from the bottom, if the cake is uneven. Serve plain, or frost as desired. I will be demonstrating how to make a Chocolate Glaze for this cake in the next video in Betty's Kitchen. I hope you enjoy this Chocolate Angel Food Cake recipe! --Betty
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How to Make Mocha Buttercream Frosting / Mocha Buttercream Recipe
#SuperStableMochaButtercream
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Simple Chocolate Buttercream Frosting :: no powdered sugar, no cream, no condensed milk(Subtitle on)
[Simple chocolate buttercream Frosting]
1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 240 ml
115 g (1/2 cup + 1.5 Tbsp) granulated sugar
55 g (55 ml or 1/4 cup) water
28 g (1/4 cup) cocoa powder
280 g (1+ 1/4cup) unsalted butter
1 tsp vanilla extract (optional)
* Using this recipe, you can make a 15 cm (6 inch) 3 layer cake.
* Unauthorized theft, secondary editing, and re-upload of this video are prohibited.
MOCHA CHIFFON CAKE ALA GOLDILOCKS! SUPER SARAP NITO TRY MO NA!
Mocha Chiffon Cake brings back the memories of children's birthday party. Today, let me share to you my own version of mocha chiffon cake with not overly sweet creamy mocha buttercream frosting. This cake is fluffy and moist that makes a perfect present to every special occasion or gatherings.
Here are the ingredients:
For Mocha Chiffon Cake:
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup sugar
2 tbsp cocoa powder
2 tbsp coffee powder
6 egg yolks
1/2 cup vegetable oil
1/2 cup evaporated/fresh milk
1 tsp vanilla
For Meringue:
6 egg whites
1 teaspoon cream of tartar
1/2 cup white sugar
For Mocha Buttercream Frosting:
1 block butter, softened but still cold
2 cups chilled condensed milk
1 cup chilled all purpose cream
2 tbsp coffee powder dissolve in 1 tbsp milk
1 tsp vanilla
For Choco Drip
1/2 cup dark chocolate buttons
1/4 cup all purpose cream
Procedure:
1. In a mixing bowl, combine sifted all purpose flour, baking powder, salt, sugar, cocoa powder and coffee powder.
2. In another mixing bowl, combine egg yolks, vegetable oil, milk and vanilla.
3. Separate eggyolks from the eggwhites
4. Combine dry and wet ingredients until well-incorporated.
5. Pre-heat your oven to 175C for 20 minutes.
6. To make the meringue, beat eggwhites and add cream of tartar until frothy.
7. Gradually add sugar to the egg whites and beat on medium speed until stiff peaks.
8. Gradually add the meringue to the batter and gently fold it in. Until just combined.
9. Transfer the batter to a 6 inch cake pan and gently tap to release the air bubbles.
10. Bake at 175c for 40-45 minutes and insert the toothpick in the center to see if the cake is done already.
11. Let it cool before frosting it.
12. To make the mocha buttercream, beat the butter until pale in color.
13. Gradually add chilled condensed milk and beat on medium speed.
14. Add chilled all purpose cream and keep beating it.
15. Add coffee mixture and vanilla and beat again for 8 minutes until fluffy and smooth in texture.
16. You may ready to frost and decorate your cake the way you want it. Enjoy!
I used two 6 round cake pan for this recipe. Bake at 175C for 40-45 minutes. Insert a toothpick on a center of the cake to know if it's done already.
NOTE:
COOKING IS ALL ABOUT YOUR TASTE. JUST ADJUST ACCORDINGLY.
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Please do watch my other videos
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Chocolate Coffee (Mocha) Buttercream Frosting | Mocha Cake
MOCHA BUTTERCREAM FROSTING
This frosting is good for a small cake size 6in.
Ingredients:
2 egg whites
120-150 g white sugar
125 softened butter
50 g dark chocolate, melted
1 tsp warm milk or water
1 tsp coffee powder/granules
For basic mocha cake recipe, click here:
Boiled icing recipe and tutorial | Super stable Italian Meringue icing | Beginners easy tutorial
Hello Mommies!
Im gonna showing you how i make boiled icing with 2 pcs egg white recipe. This is again a very stable cake frosting that i usually cover to my cakes and the taste is so great! Enjoy!
ingredients:
1c white granulated sugar
1/3 c water
1/4 tsp cream of tartar/lime/lemon/vinegar
2 pcs egg white, large
1/8 tsp lemon flavor (optional)
this recipe can cover:
1pc 12 cake, circle
1pc 9x13 cake, square
1 pc 10 cake, circle
1pc 9 and 1pc 4 cake, circle
1pc 8 and 1pc 6 cake, circle
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