Chocolate truffle slice cake recipe to all amazing chocolate cake lovers
Chocolate truffle slice cake recipe | chocolate truffle cake | Chocolate cake | Chocolate cake recipe | chocolate cake recipe without oven
#chocolate_truffle_cake
#chocolate_cake
#chocolate_slice_cake
#spicebites
Love chocolate? Then this chocolate slice cake is for you. Chocolate Truffle Cake – a chocolate slice cake recipe with dense, moist chocolate cake, silky dark chocolate glaze and a fabulous bittersweet filling, the indulgence is so worth it.
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Spice Bites Blog – 168
Ingredients:
For the butter milk:
Milk ½ cup
Vinegar or lemon juice 1tbsp
Sugar 6tbsp
Cooking oil ½ cup
Flour (maida) 1 and ½ cup
Cocoa powder 3 tbsp
Baking powder 1 tsp
Baking soda ½ tsp
Instant coffee 1tsp
Warm milk ¾ cup
Baking tray 20cm
For oven: preheated oven 170c – bake for 35 to 40 minutes
For chocolate coating:
Dark chocolate or milk chocolate 150g
Chopped peanuts 1/3rd cup
Melted chocolate (optional)
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Easy Chocolate Cake Recipe for Beginners | Wilton
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Chocoholics rejoice! Rich in cocoa flavor with a fluffy and moist crumb, this is the only chocolate cake recipe you’ll ever need. With a few simple ingredients and these helpful tips and tricks under your belt, you’ll be able to make a chocolate cake perfect for any celebration! This decadent chocolate cake recipe makes two 9 in. cake layers and is the perfect pairing to our homemade chocolate buttercream frosting. Fluffy and moist, this is a simple cake for beginning bakers!
- Setting your oven temperature: 0:47
- Choosing & preparing the right pans: 1:12
- Preparing your ingredients: 1:32
- Preparing the batter: 2:13
- Baking the cake: 3:16
Find the printable recipe here:
Read our blog post on How to Make a Chocolate Cake here:
#wiltoncakes #chocolatecake #recipes
TOOLS & INGREDIENTS:
Texturra 9 Inch Round Pans:
Chocolate Buttercream Frosting Recipe:
9 Inch Angled Spatula:
RELATED VIDEOS:
How to Make Chocolate Buttercream Frosting:
How to Make a Classic Yellow Cake:
Easy Cut Out Sugar Cookie Recipe:
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How to Measure Ingredients Correctly:
How to Choose the Right Baking Pan:
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Tres Leches CHOCOLATE CAKE recipe ( Pastel Tres Leches de Chocolate ) Chocolate 3 Milk Cake
Tres Leches Chocolate Cake Recipe - Tres Leches Cake & Chocolate Cake combined into 1!
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▶ Mocha Tres Leches Cake :
Chocolate Tres Leches Cake :
- 100 gr Cake Flour ( 1/2 cup + 3 tbsp)
- 40 gr Unsweetened Cocoa Powder ( 1/4 cup + 1 tbsp)
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 150 gr Sugar ( 3/4 cup)
- 3 Egg Yolks
- 3 Egg Whites
- 130 gr Hot Milk ( 1/2 cup + 1 tbsp)
- 70 gr Butter ( 2/3 stick)
- 30 gr Chocolate ( 50% cocoa) ( 1 ounce)
Chocolate Milk Bath:
- 120 gr Hot Milk ( 1/2 cup)
- 70 gr cold Heavy Cream ( 1/4 cup + 1 tbsp)
- 130 gr cold Condensed Milk ( If you want your mixture to be sweeter, you can add more)
- 15 gr Cocoa Powder ( 2 tbsp)
- 25 gr Chocolate ( 50% cocoa) ( 1 ounce)
Chocolate Whipped Cream / Mousse:
- 250 gr Heavy Cream ( 1cup)
- 60 gr Dark Chocolate ( 50 % cocoa) ( 2 ounces)
- 1 tbsp Sugar
▶ NOTE: Leave the cake to soak for at least one hour. Traditional Tres Leches is served directly in its baking tray with the excess milk. You can either serve it that way, or transfer it onto a platter like I did. It's up to you, depending what texture you prefer.
This recipe makes 6 portions and I used a 7 inch pan :)
Enjoy!
♥
THE Best Chocolate Cake Recipe Ever - Hands Down!
This is THE best moist Chocolate Cake recipe you'll ever try -- hands down! This was my best-selling chocolate moist cake, and if you love chocolate as much as I do, you have to try it. In this chocolate cake recipe, I use two different icings and a few little tricks to make it extra special (watch until the end). The moist rich deliciousness of this cake is spectacular, and if you ever wanted to know how to make chocolate cake, this is the last recipe you'll ever need. Let me know what you think. All recipes in metric and US measurements.
***RECIPES & METHOD BELOW***
For those new to my channel (subscribe now I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages
THE TOOLS
KitchenAid Mixer:
KitchenAid Flat “Paddle” Beater:
Kitchen Scale:
9-inch Baking Pan:
Non-Stick Paper:
Stainless Steel Bowl:
Whisk:
Sifter:
Silicone Spatula:
Cake Turntable:
Cake Board:
Piping bag:
Cake Decorating tips:
Palette Knife:
Ice Cream Scoop:
Stick Blender:
Saucepan:
RECIPES & METHOD BELOW
Chocolate Cake:
½ cup (125mL) Oil
2 cups (440g) Sugar
2 Large Eggs
1 Tablespoon (T) Vanilla extract
2 ½ cups (300g) Flour
1 cup (70g) Unsweetened Cocoa powder, sifted and levelled (I use Hershey’s Cocoa
1 ½ teaspoon (t) Baking powder
1 ½ teaspoon (t) Baking soda
½ teaspoon (t) Salt
½ cup (125mL) Espresso
1 cup (250mL) Milk
Prep
Preheat oven to 350°F (180°C)
Line the bottom of cake pans with non-stick paper
In your mixer, using the paddle, blend the oil, sugar, eggs and vanilla until pale and creamy.
In a bowl sift all dry ingredients together.
In your Mixer (3 step mixing process), alternately add the milk and dry ingredients until incorporated. Scrape bowl often.
Lastly, add in the hot espresso. Scrape bowl often.
The batter will be quite liquidy, this is normal. It’s what gives the cake its moist, pudding-like texture.
Scale batter into pans and bake for 20-25 minutes (if using 3 pans) or just until the center feels spongy. I would bake for 30-40 minutes if using only 1 pan, but looking for that same spongy center.
Ganache (can be both inside and outside)
3 ¼ cups (600g) Dark semi-sweet chocolate chips (at least 50%+) (I use Callebaut brand 54.5%, Recipe No. 811. I switched because Costco changed their Kirkland choc chip recipe), melted and cooled -
34oz. (1L) Heavy cream
1 teaspoon (t) Vanilla extract
In a bowl, add the chocolate and vanilla into the bowl and set aside.
In a saucepan, scald (just before the boil, but don’t let it boil) heavy cream in a pot.
Pour the hot cream over the chocolate and let it melt. Whisk gently to fully mix together. Emulsify with a stick blender.
Cover the surface of the ganache with cartouche or plastic wrap and let cool for a few hours or overnight before whipping lightly.
Fudge Icing (optional but worth it! - outside cake only)
1/4 cup (20g) unsweetened cocoa powder
1 1/2 cups (3 sticks - 340g) unsalted butter, room temperature
Pinch of salt
1 lb (450g) Dark semi-sweet chocolate chips (at least 50%+) (I use Callebaut brand 54.5%, Recipe No. 811. I switched because Costco changed their Kirkland choc chip recipe), melted and cooled -
1/2 cup (75g) confectioners' sugar, sifted
1/4 (60mL) cup boiling water
Combine cocoa and boiling water, stirring until cocoa has dissolved. In your mixer on medium-high speed, beat the butter, sugar, and salt until pale and fluffy. Then reduce the speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of the bowl as needed. Beat in the cocoa mixture.
#CakeTips #JillianButler #MoistCakeTips #JillianButlerRecipes
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This is a must what before you bake your next cake. I guarantee a couple of the tips will surprise you: 5 Tips to a Moist Cake Every Time - Never Dry Again! (2018)
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Decadent Chocolate Mousse Cake Recipe: Perfect for Chocolate Lovers!
Chocolate Mousse Cake
A delectable dessert that consist of layers of moist chocolate cake and a smooth, silky chocolate mousse. The chocolate cake layer has a deep chocolate flavor from cocoa powder. The chocolate mousse layer is made of all purpose cream, melted chocolate and gelatin. It has a light and fluffy texture. You can top it with whipped cream and chocolate chips. When the two layers are assembled together, the result is a splendid; visually and the taste is great. This cake can be served as a dessert or a present for any occasion, whether it is for a special day or a simple get together.
ingredients:
500ml all purpose cream chilled overnight
300ml condensed milk
1 cup milk chocolate
2 tbsp gelatine, clear and unflavored(+ 2-3 tbsp water)
3-4 tbsp hot water
10 pieces Fudgee barr
topping:
whipped cream
chocolate flakes
Related Videos:
Fruit Jelly Mousse Cake
No bake Chocolate Mousse Cake
Nutella Mousse Cake
No Bake Coffee Mousse Cake
Mini Mousse Cake
Avocado Mousse Dream Cake
No bake Chocolate Mousse Cake
Triple Chocolate Mousse Cake
Chocolate Mousse Cake in Oval cup
Mango Graham Mousse with Jelly
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The Ultimate Chocolate Cake Recipe
This is my go to Ultimate Chocolate Cake Recipe! It makes the softest, fudgiest and most decadent cake covered with Chocolate Cream Cheese Frosting, you’ll definitely be wanting another slice of this one! SUBSCRIBE for new videos every Sunday
If you would like to learn how to make Chocolate Cake then just follow this Chocolate Cake Recipe.
Get the full recipe for Chocolate Cake
ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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CHOCOLATE CAKE RECIPE
Ingredients
3 cups / 375g all purpose flour
1 cup / 100g cocoa powder
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 1/2 cups / 300g white sugar
3 large eggs
1 1/2 cups / 375ml whole milk
1 Tbsp vinegar
3/4 cup / 190ml vegetable oil
1 Tbsp vanilla essence
1 1/2 cups / 375ml strong hot coffee
1 stick / 1/2 cup / 113g butter
8oz / 225g cream cheese
3 cups / 375g powdered sugar
1/2 cup / 50g cocoa powder
1-2 Tbsp whole milk
1 tsp vanilla essence
Instructions
In a large mixing bowl add the dry ingredients, the flour, cocoa powder, baking powder, baking soda and salt. Give the ingredients a good whisk together until combined. Set the bowl to the side.
In jug add the milk and vinegar. Give it a quick mix and set to the side for about 5 minutes. You can substitute with buttermilk here if you have it on hand but the milk mixture has a thinner consistency and works better for this recipe.
In a medium sized mixing bowl combine the sugar, eggs, milk mixture and oil. Use a whisk to combine the ingredients together.
Prepare your 1 1/2 Cups of hot coffee. You can use instant, espresso or whatever type you have on hand. Just make sure it’s strong and hot.
Pour the hot coffee into the bowl with the dry ingredients and follow with the wet ingredients. Use a whisk to combine the ingredients together. You should end up with a very thin batter, just make sure all of the flour has been incorporated from the bottom of the bowl.
Pour the chocolate cake batter into two or three lined and greased 8″ or 20cm cake pans. Place the cakes into a 180C / 350F oven for about 30 minutes for three cakes or 40 minutes for two cakes. Test the cakes with a cake tester before removing from the oven.
Cool in the pans for 15 minutes before transferring the cakes to a wire rack to cool completely.
To make the chocolate cream cheese frosting in the bowl of your stand mixer or a large bowl if you are using a hand mixer add in the room temperature butter. Beat on medium speed for about 2-3 minutes or until the butter is light and fluffy and almost doubled in volume.
Add the cream cheese and mix again for a further minute until incorporated with the butter.
Measure out the powdered sugar and cocoa powder and add to the bowl. Turn the mixer on to a low speed to incorporate the ingredients together. It will look very clumpy at first but it will start to come together.
With the machine running slowly pour in 1- 2 tablespoons of milk. The milk is to thin out the consistency of the frosting so only add a small amount at a time as you may not need all of it.
Scrape down the sides of the bowl to make sure everything is evenly combined and add the vanilla essence. Beat the chocolate cream cheese frosting for another minute or two until it is light and fluffy.
To assemble your chocolate cake start with one of the cake layers. You can use a serrated knife to level it but these do bake pretty evenly so it’s not a necessity.
Place about 3/4 of a cup of the chocolate cream cheese frosting on to the cake and use an offset spatula to spread it evenly. Top with another cake layer and repeat the process.
When it comes to doing the final cake layer turn it upside down to the bottom is facing up, this helps to get a more even looking cake. Spread the top and sides with the frosting, theres no need to do a crumb coat here until you really want it to look perfect.
Place the decorated cake into the fridge for at least 30 minutes to set before slicing and serving.
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