CHOCOLATE CHERRY Cake Melts In Your Mouth! Simple & Delicious
Ingredients ????( mold diameter 18cm)
Chocolate biscuit????
All purpose flour 80g
Cocoa Powder 20g
Egg 3
Sugar ¼cup
Milk 2tbsp
Vegetable Oil 2tbsp
Baking powder-1tsp
A pinch of salt
Cherry filling????
Pitted cherries 200g
Condensed Milk 4tbsp
Unsalted butter 45g
Semi sweet dark Chocolate 70g
Glaze????
Dark Chocolate 150g
Milk 150ml
Vegetable Oil 2tbsp
Peanuts 50g
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???????? Der leckerste Kirsch-Sommerkuchen, der auf der Zunge zergeht. Unglaublich leckerer Kuchen.
Der leckerste Kirsch-Sommerkuchen, der auf der Zunge zergeht. Unglaublich leckerer Kuchen. Das beliebteste Dessert dieses Sommers. Cremiger Kuchen der in ihrem Mund Schmilzt. Das ist der leckerste Kuchen, den ich je gegessen habe. Cremiger Kirschkuchen in 15 Minuten. Einfaches und schnelles Rezept. Zarter Kuchen in 15 Minuten! So leckerer und saftiger Kuchen habe ich nie mal gegessen. Sie werden diesen Kuchen jeden Tag backen. Das ist ein unglaublich leckeres Kuchenrezept. Ihre Familie wird diesen Kuchen lieben. Das ist der leckerste und einfachste Kuchen für jeden Anlass. Ein einfacher Kuchen mit einfachen Zutaten. Befolgen Sie alles wie im Videorezept und Sie werden erfolgreich haben.
Rezept und Zutaten:
Für Teig:
4 Eier
150g (3/4 Tasse) Zucker
Eine Prise Salz
120g (3/4 Tasse) Mehl
30g (3 EL) Kakaopulver
30g (3 EL) Speisestärke
1 TL Backpulver
Backform 28x18cm
30 Minuten im vorgeheizten Ofen bei 180℃ (356℉) backen
Für Kirschen Konfitüre:
500g (3 Tassen) Kirschen
60g (4 EL) Zucker
Für Creme:
600g (2,5 Tassen) Frischkäse
400g (2 Tassen) Sahne 33% Fett
100g (1/2 Tasse) Zucker
Für 4 Stunden im Kühlschrank stehen lassen
Guten Appetit!
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???? Bewerte das Video ,es ist sehr wichtig für die Entwicklung des Kanals.
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???? Abonieren Sie den Kanals und schalten Sie den Klingelton ein, um als Erster neue leckere Rezepte auszuprobieren.
Danke furs Zuschauen, Liken und Kommentieren! ❤️❤️❤️
#diebestenrezepte, #kuchen, #kirschkuchen, #schokokuchen
체리를 졸여 만든 블랙포레스트,포레누아, 체리케이크 /Black Forest/Forêt Noire/Cherry cake/ブラックフォレストケーキ
자세한 설명은 한국어 자막을 켜세요 !!!
♥︎English Ingredients are below.
♥︎조꽁드 레시피가 좋다면 유튜브 구독하기 알람신청 공유 잊지마세요. ♥︎
♥︎Please subscribe, like and share.
구독 링크 Subscribe :
체리의 계절이네요. 이번에는 초콜릿 버터크림으로 아이싱한 체리 케이크
블랙포레스트(포레누아) 를 만들었습니다.
지난번에 업로드한 초콜릿 컵케이크와 거의 흡사한 레시피 입니다. 구독자분 께서 간절히 원하셔서 초코컵케이크 반죽과 초코 버터크림을 활용하여 케이크를 만들었어요.
이번에는 플레인 요거트를 추가하여 더욱 촉촉하고 부드럽답니다.
버터크림도 달지않고 느끼하지않고 마치 생크림인 것 처럼 레시피를 수정 하였습니다. 좀더 케이크 아이싱에 맛게 안정적이고 탄력이 있는 버터크림입니다.
지난 영상에서 만든것 처럼 코코아페이스트를 만들어서 크림화한 버터에 섞어서 만드는데요. 만들기 쉽고 느끼하지 않은 크림을 만들 수 있습니다.
새콤하게 만든 체리 콤포트를 샌딩하여 먹을때 마다 체리 과육이 씹히고 상큼함이 터질수 있도록 했습니다. 저는 체리 콤포트가 새콤해야 초코케이크시트와 어울리고 체리의 맛을 부각시킬것 같아서 레시피 보다 레몬즙을 조금 더 넣었어요. 그러니 취향 껏 조절하세요.
여기에 이번에도 탬퍼링이 필요없는 초콜릿 장식을 만들었어요. 이번에는 블랙 포레스트라는 이름에 맞게 이파리 모양으로 만들었어요. 체리와 참 잘 어울리네요.
아참 케이크 시트를 구울때 그냥 팬에 넣고 구우면 반죽이 너무 가볍기때문에 잘 부풀어 넘칠 수가 있습니다. 젖은 키친타올을 쿠킹호일로 잘 감싸고 그것을 팬에 두르면 천천히 부풀면서 윈면이 넘치 듯이 부푸는 것을 진정 시킨답니다. 이 방법은 영상속에 자세히 나와있어요.
그리고 컨벡션으로 구우실때는 반드시 초기 20분은 위에 호일을 대강이라도 덮고 굽다가요. 20분후 제거 하고 나머지 30분을 구우세요. 25분 25분씩 해도 괜찮아요. 컨벡션은 바람이 표면을 너무 빨리 말려버려서 아직 익지 않은 속이 터져 나온답니다. ㅜㅜ
원래 반죽을 팬 세개에 나누어 적은 양으로 납작하게 구워야 좋지만, 모여러분이 모두 팬이 여러개씩 있지 않으실테니.. 한번에 많은 반죽을 구울때는 이런 방법밖에 없어요.
다음에는 팬 여러개에 나누어 굽는 영상도 준비 해 볼게요.
♥︎♥︎블랙포레스트 케이크 재료♥︎♥︎
♥︎체리콤포트
체리 (씨포함) 400g
설탕 100g
레몬즙 15g
♥︎ 초코케이크 시트(1호)
박력분 150g
설탕 150g
코코아파우더 50g (발로나)
베이킹소다 4g
베이킹파우더2g
계란 80g
버터밀크 180g (우유180 +식초10)
플레인요거트 70g( 또는 사워크림)
식용유 70g
바닐라익스트랙 6g
♥︎초코 버터크림 (1호케이크 1개 아이싱 양)
(코코아페이스트)
박략분 28g
코코아 30g
설탕110g
우유190g
무염 버터 240g (상온)
♥︎초콜릿 이파리 장식
녹인 초콜릿 약간 (깔리바우트)
얼린 오븐팬
키친타올이나 휴지 심지.
♥︎초코 가나슈 주르륵 장식
약간의 다크초콜릿 과 뜨거운 생크림 반반씩
숟가락
가나슈는 식혀서 준비하고.
아이싱한 케이크를 냉장했다가 아주 차가울때 부어줍니다.
It's the cherry season in Korea.
So I made the Black Forest Cake which is the cherry cake with fluffy chocolate buttercream.
This recipe is almost like the chocolate cupcake that I uploaded last time.
One of my subscribers so eagerly asked me to make a whole cake using my chocolate cupcake and chocolate buttercream recipes.
This time, it's a more moist and soft cake with the addition of plain yogurt (or sour cream).
I upgraded the buttercream recipe more stable for cake icing.
As I did in the last video, used a cocoa paste and mixed in the creamed butter.
This buttercream is easy to make and fluffy. But not too sweet and greasy.
I sanded a sour cherries compote so that the cherries would chew and refresh the texture whenever I eat it.
I thought little sour taste goes well with chocolate cake sheets and boost the taste of cherries.
So I added a little more lemon juice than the recipe. Please adjust it as your taste.
Here's another chocolate decoration that doesn't require tampering.
This time, I made a leaf shape to match the name 'the Black Forest'. It goes well with cherries.
By the way, the batter is watery and puffy.
I recommend you to use the homemade cake strip made with wet paper towel wrapped with aluminum foil.
That helps to avoid too much swollen top and have little flat top. You can see the comparing in the video.
I know, originally, you should divide the batter into three pans and bake them flat, but not everyone has many “pans”. In KOREA,
♥︎♥︎Black Forest cake Ingredients.♥︎♥︎
♥︎Cherry compote
400g Cherries (including seed)
100g sugar
15 g lemon juice (more sour flavor is better)
♥︎ Chocolate cake sheet (15cm Round pan)
150g cake flour (or all-purpose flour)
150g sugar
50g Cocoa powder (Valrhona)
4g baking soda
2g baking powder
80g eggs( or 1 1/2 large size eggs)
180g buttermilk (milk180 + vinegar10)
70g Plain yogurt (or sour cream)
70g vegetable oil
6g vanilla extract
♥︎Chocolate Butter Cream (for on whole cake (15cm) icing)
(Cocoa paste)
28g cake flour (or all-purpose flour)
30g cocoa powder
110g sugar
190g milk
240g unsalted butter (Room temperature)
♥︎Chocolate leaf decorations
Some of the melted dark chocolate.
Frozen oven pan
The core of paper towels or toilet tissues.
♥︎Chocolate ganache dripping
Same grams of dark chocolate and hot whipped cream.
A spoon.
Cools down Ganache and refrigerate the iced cake before using
Drip the ganache on the very cold cake.
Chocolate Cherry Cake
Chocolate Cherry Cake
1 pkg. Fudge Cake Mix
21 oz. can cherry fruit filling
1 tsp. almond extract
2 eggs, beaten
Frosting
1 cup sugar
5 tablespoons butter
1/3 cup milk
6 oz. package (1 cup) semi-sweet chocolate pieces
Preheat oven to 350 F. Grease and flour a 13 x 9 inch pan. In large bowl, combine cake mix, cherry fruit filling, almond extract and eggs, stirring by hand until well mixed. Pour into prepared pan. Bake 25-30 minutes or until toothpick comes out clean. While cake is cooling, prepare frosting. In small saucepan, combine sugar, butter and milk. Bring to a boil and stir constantly for 1 minute. Remove from heat, then stir in chocolate pieces until smooth. Pour over partially cooled cake. Let sit until cool.
Hi, I'm Caren....Welcome to my channel. Our kids are all grown and gone and my husband and I spend most of our time these days trying to earn the approval and affections of our feral rescue cats, Richard and Baby Girl and Tom and Dickey. You know what they say, Dogs have masters and cats have slaves. Truer words have never been spoken!
Thanks for watching ~ Caren
How to make Chocolate Cherry Cake
In this video, I will share with you how I make this delicious, moist and rich cherry chocolate cake.
Download my FREE E-book ????
Ingredients:
150g Flour
300g Sugar
1 Teaspoon Baking soda
2 Teaspoons Baking powder
90g Cocoa powder
250ml Milk
2 Eggs
100g Butter
125g Cherries
230ml Hot Water
My Favourite Kitchen Tools????
KitchenAid Digital Hand Mixer ➡️
Vitamix S50 Blender ➡️
Cast Iron Skillet Set ➡️
My Filming Gear ????
Canon EOS 70D Body ➡️
Canon EF-S 18-55mm f/3.5-5.6 IS II SLR Lens ➡️
Tamron AF 70-300 Macro Zoom Lens ➡️
Rode VideoMic GO Microphone ➡️
DISCLAIMER: Please be aware that this video and description contains affiliate links and any purchases made through such links will result in a small commission for me at no extra cost for you. This helps support the channel and allows me to continue to make videos like this. Thank you for all the support!
???? Music:Still trying - Dylan Stitts
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Chocolate Cherry Mousse Cake. Chocolate Mirror Glaze. Cherry Mousse
This week I make a chocolate cherry cake with a chocolate mirror glaze finish. You can find the recipe below (I use the Silikomart silicone mold Essenziale 1000, which is 18cm diameter x 4cm height)
***Chocolate sponge cake (16cm pan)
2 eggs
70g sugar
48g cake four
12g cocoa powder
15g milk
15g unsalted butter
Bake the cake at 170C for about 30 minutes, let it cool down completely before cutting into 2 sheets. Moist the cake sheets with cherry syrup.
***Cherry compote
200g cherries
40g sugar
50ml water
25ml Kirsch (cherry liquor)
1/2 tbsp lemon juice
Puree half the amount of the cherry compote and cut the rest of the cherries into half
***Cherry mousse
puree half the amount of cherry compote and sift through to get about 70-80g cherry puree
2 gelatine leaves (3g)
semi whip 160g heavy cream with 20g sugar
***Chocolate mousse
microwave 80g dark chocolate with 60g heavy cream to melt the chocolate
fold with 150g semi whipped cream
***Chocolate mirror glaze
70g water
80g sugar
80g glucose syrup
80g condensed milk
80g dark couverture chocolate
3 gelatin leaves (5g)
Please find how to make a chocolate band here:
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