Chocolate Glaze Recipe | Yummy PH
Chocolate-glazed doughnuts are probably one of the first doughnuts you've ever tried. You can easily recreate this favorite by making your own doughnuts and chocolate glaze at home!
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????Beetroot Cake- White Chocolate Icing ???? Chocolate Beetroot Cake Video
Had enough of eating the usual Chocolate Cake? Think outside the box! .....think Beetroot!
This cake is worth a try, Earthy Flavours infused with Dark chocolate.
Beetroot Facts
*Loaded with Essential Nutrients
*Great Source of Fiber
*Packed with Vitamin B12 and Vitamin C
-Chocolate Beetroot cake
-Beetroot cake
-white chocolate frosting
CAKE INGREDIENTS
3 Cups of Grated Beetroot
1 1/2 Cup of White Sugar
3/4 Cup of Brown Sugar
1/3 Cup Sour Cream
3 Large Eggs
250 ml Vegetable Oil
75 gm Cocoa Powder
2 Cups of Self Raising Flour
1/ 1/2 Tsp Bi Carb Soda
150 gm Melted Dark Chocolate
1 Tsp Cinnamon (optional)
1.Grate Beetroot and put aside.
2.Combine all dry ingredients into a bowl and mix well with a whisk. (Flour, Sugars, Cocoa powder, Bi Carb, Cinnamon)
3.Add wet ingredients to dry ingredients, (Eggs, Sour Cream, Oil) mix well till all is combined, leaving the grated Beetroot and Melted chocolate to incorporate last.
4. Pour into baking tin and place in preheated oven at 140 Degrees and bake for at least 1 Hour and 30 minutes or till the middle of cake is cooked, set aside to cool.
CANDIED BEETROOT
110 gm White Sugar (1 cup)
1 Cup Orange Juice
2 Medium Beetroots
1. Chop Beetroot to your desired decoration.
2. Pour Orange juice into pot and on low heat add sugar to bring to a simmer.
3. Put in chopped beetroot and cook for about 8 - 10 minutes till slightly soften. (could take up to 15 minutes - just keep piercing beetroot till feels soft but still firm)
4. Bring Beetroot out to cool.
5. Leave the juice in the pot as you will use some to make the glaze once its cooled down.
BEETROOT GLAZE
125 ml left over Juice that Beetroot was boiled in
1 1/2 Tsp Powder Gelatine
4 Tspn of Hot water
1. Prepare your Gelatine, (as per the instructions on bottle)
2. adding a little hot water to mix gelatin with, once starts to thicken, add it to the left over juice and whisk till thickens up.
3. Once thickens pour on top of cake.
CONDENSED MILK ICING
500 gm Unsalted Butter
1 Can Condensed Milk
150 grams White Chocolate
1. Beat butter on high for about 10 minutes till light and fluffy.
2. Pour in tin of Condensed Milk and beat for another 5 minutes till incorporated.
3. Add in Melted White Chocolate and beat for another 5 minutes.
4. Once all combined - you and put some in a piping bag with Star Tip to pipe boarder on cake to hold the glaze in and rest for cake.
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Chocolate Coconut Coffee Cake by Diane Lovetobake
The video and photo is owned by Diane Lovetobake. No Copying, pinning, publishing .....................................
This light texture Coffee Cake goes great with a cup of coffee or tea.
1 cup butter (2 ) Sticks room temperature
2 cups granulated sugar
2 eggs room temperature
1 cup sour cream
1 teaspoon lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon lemon juice
1/2 cup coconut
1/4 cup baking cocoa
1/4 teaspoon cinnamon
2 Tablespoons melted cooled butter
1/4 cup granulated sugar
In a large bowl cream butter, sugar and eggs until smooth.
Add sour cream, lemon juice, beat well. Add flour, baking powder and salt till all combined and smooth.
For filling and topping: In a small bowl put coconut, cinnamon,cocoa, 1/4 cup granulated sugar and mix well.
Pour half the batter into cake pan sprinkle half of the filling over batter. Pour the rest of cake batter into cake pan sprinkle rest of topping over the batter and bake.
Bake at 350 for 1 hr to 5-10 minutes use toothpick or cake tester
Use a 10-12 cup fluted pan or a 10 cup tube pan Grease well and dust with flour.
Once baked cool cake on a cooling rack for 10-15 minutes before removing cake.
Optional: Glaze 1 cup powder sugar 1-2 Tablespoons milk or water till smooth.Drizzle over cooled cake. ( You can also put 1 cup of chopped nuts your choice into filling mixture)
Coffee Cake Chocolate Filled by Diane Lovetobake
The video and photo is owned by Diane Lovetobake. No Copying, pinning, publishing .....................................
This is a real coffee cake made with yeast......
This coffee cake dough can be made in a bread maker or by hand.....
2 3/4 all-purpose flour
2 Tablespoon granulated sugar
1/2 teaspoon salt
1 package active dry yeast (2 1/4) teaspoons
1/2 cup milk heated
1/4 cup water heated
1 stick of margarine or butter (1/2 ) cup
1 egg room temperature slightly beaten
Filling: 3.4 cups chocolate chips
2 Tablespoons evaporated milk
1/2 cup chopped nut Optional:
1 teaspoon vanilla
1/4 teaspoon cinnamon
Combine heated milk, and water into bread maker container, add flour, and salt , sugar and egg, butter. Make a well for the yeast Use bread maker on dough cycle
When dough is finished roll out on a flour to a 10x 18 rectangle Make the filling melt chocolate chips with granulated sugar, evaporated milk, vanilla and cinnamon till smooth. Let cool in bowl a bit
Apply filling down the center of rectangle, cut 1' or so diagonal strips not to close to the filling. Alternately fold opposite strips on both side of dough. Seal both ends Bring two sides together and form a ring. This cake can be baked in strip rather then circle.
Apply a bit of oil to top of cake before baking
Let stand for 10 minutes before baking forgot to mention in video......
Bake at 375 for 20-25 minutes once baked place on cooling rack
Apply a vanilla glaze to top
Glaze: 1/2 cup powder sugar to 1 Tablespoon or less of milk or water mix well till smooth Drizzle over slightly warm or cooled cake. Drizzle over cake
Moist Chocolate Cupcakes Recipe | Food Diaries | Zarnak Sidhwa | Dessert
Moist Chocolate Cupcakes are the ultimate fix for your gooey and chocolaty cravings. Try making these today!
Watch this Masala TV video to learn how to make Moist Chocolate Cupcakes and White mousse Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 2 November 2020.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our website:
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Moist Chocolate Cupcakes:
Ingredients for Cupcakes:
Flour 1 cup
Caster sugar 1 cup
Cocoa powder 6 tbsp
Baking soda 1 tsp
Salt 1/2 tsp
Egg 1
Milk 1/2 cup
Lemon juice ½ tsp
Oil 1/2 cup
Vanilla essence 3/4 tsp
Hot water 1/2 cup
Chocolate frosting:
Unsalted butter 1-1/4 cups
Dark chocolate, melted 12 oz
Cocoa powder 3 tbsp
Icing sugar 5 cups
Salt a pinch
Cream 4–5 tbsp
Sprinkles to decorate
Method:
Whisk the dry ingredients together. Combine the egg, lemon juice with milk, oil and vanilla in another bowl. Add the wet ingredients to the dry ingredients and mix until well combined. Add the hot water to the batter and mix until well combined. Batter will be thin. Fill the cupcake liners about half way and bake at 180 degrees c for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. To make the frosting, beat the butter until smooth. Add the melted chocolate and mix, add the cocoa powder and about half of icing sugar and 2 tablespoons cream and mix until well combined. Add remaining icing sugar, cream and salt and mix until smooth. Pipe the frosting onto the cupcakes. Decorate and serve.
White mousse:
Ingredients:
Whipping cream 1/2 cup
Chopped white chocolate 1/2 cup
Cream cheese 4 oz
Icing sugar 3 tablespoons
Vanilla essence 1/2 teaspoon
Salt a pinch
Pink sprinkles to decorate
Method:
Beat the whipping cream until stiff peaks form. Gently melt the white chocolate. Beat the cream cheese and 1 tablespoon of icing sugar until light and fluffy. Beat in the white chocolate, vanilla essence and salt until well combined. Fold in the whipped cream. Do not over beat. Serve chilled decorated with pink sprinkles.
Silky MOCHA Buttercream NO Condensed Milk NO Eggs Smooth like Swiss Meringue Buttercream No Grit
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