Mini Bittersweet Chocolate Cakes
Brighten your holiday table with these gorgeous Ghirardelli Mini Bittersweet Chocolate Cakes! With rich layers of chocolate cake topped with creamy chocolate frosting made with our 60% Bittersweet Chocolate Chips – they're a show-stopping dessert for your small holiday gatherings. #GhirardelliBaking #aBiteBetter
Full recipe here:
Moist Chocolate Cake Recipe | How To Make Moist Chocolate Cake
Moist Chocolate Cake Recipe | How To Make Moist Chocolate Cake | Easy Moist Chocolate Cake Recipe
Ingredients:
All purpose flour - 1cup (130g)
Cocoa powder - ½cup (50g)
Sugar - 1cup (200g)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - ½tsp
Egg - 1
Oil - ¼cup (60ml)
Milk - ½cup (120ml)
Vanilla essence - 1tsp
Hot water - ½cup (120ml)
Dark Chocolate - 200g
Heavy cream - 150ml
Pan size : 7×7
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MUST MAKE Small Batch Chocolate Cupcakes
Sink your teeth into these rich and chocolatey Small Batch Chocolate Cupcakes! This recipe gives you 6 incredibly moist cupcakes that are topped with a thick layer of chocolate buttercream frosting. Perfect for any chocolate lover in your life!
Full Printable Recipe ►
Ingredients ►
• 1/2 cup All-Purpose Flour
• 1/4 cup Granulated Sugar
• 1/4 cup Light Brown Sugar, lightly packed
• 1/4 cup Unsweetened Cocoa Powder
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/8 tsp Salt
• 1 Large Egg
• 1/4 cup Milk
• 2 tbsp Vegetable Oil
• 1/2 tsp Vanilla Extract
• 2 tbsp Hot Water
• 1/2 tsp Espresso Powder
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If you are a chocolate lover, you will love this | Chocolate Truffle Cake
Chocolate Truffle Cake – If you are a chocolate lover, you’ll love this. Everything of it is made of chocolate: chocolate cake, chocolate ganache, chocolate truffles. I added drizzles of brandy in everything just to give it a little tipsy and flavorful. Every steps taken is worth it for an ultimate truffle cake. This easy chocolate cake recipe is so moist and rich. Chocolate is everyone’s favourite and this is definitely something if you want to impress your family, friends and guests. Hope you’re inspired and give it a try. Enjoy! Wishing you all a Happy Blessed New Year!
FOR FULL RECIPE, visit my blog at
FAQ:
1. Can I skip the alcohol?
Yes you can.
Ingredients:
• Chocolate Cake
I used 6-inch, greased and lined with parchment paper
210g [1¾ cup] cake flour
60g [½ cup] cocoa powder
½ tsp baking powder
½ tsp salt
170g [¾ cup] unsalted butter, softened
200g [1 cup] fine sugar
35g [2½ tbsp] oil
30g [2 tbsp] brandy
3 large eggs
120g [½ cup] milk
• Chocolate Ganache Frosting
430g [2½ cup] compound chocolate
215g [¾ cup + 2 tbsp] whipping cream, hot
30g [2 tbsp] butter
20g [1 tbsp] honey
15g [1 tbsp] brandy
• Syrup
5g [2 tsp] instant coffee
13g [1 tbsp] fine sugar
30g [2 tbsp] hot water
15g [1 tbsp] brandy
• Chocolate Truffles
120g [¾ cup] compound dark chocolate
60g [¼ cup] whipping cream, hot
15g [1 tbsp] brandy
40g [¼ cup] dark chocolate
1 tsp oil
40g [¼ cup] white chocolate
1 tsp oil
• Chocolate Drizzle
40g dark chocolate
20g whipping cream, hot
piping tip: 2C
Instructions:
• Chocolate Cake
1. Preheat oven at 170°C/340°F.
2. Sift all the dry ingredients: cake flour, cocoa powder, baking powder, salt
3. In a large mixing bowl, add butter. Let it rest for few minutes until softened. Add in the sugar. Cream the butter and sugar on high speed for 5 minutes or until creamy and fluffy.
4. Add in the oil and brandy. Mix to combine.
5. Add in the eggs, one at a time.
6. Add in the sifted dry ingredients in few batches, alternate with the milk. Use a spatula to mix until combined, do not over mix.
7. Transfer batter into a 6 inch pan. Bake in preheated oven at 170°C/340°F for about 50-55 minutes or until inserted skewer comes out clean.
8. Cool the cake on a cooling rack before slicing.
9. Slice the cake into 3 sheets.
• Chocolate Ganache Frosting
1. In a mixing bowl, add in the chocolate, hot whipping cream, butter and honey. Place the bowl over a double boiler. Mix until the chocolate mixture until melted and creamy. Make sure there is no lumps.
2. Remove the bowl from the pot. (be careful do not drip water into the chocolate).
3. Add in the brandy. Mix until combined.
4. Refrigerate for at least 1 hour or until the ganache is stiff.
5. After an hour, mix the ganache until creamy and soft. As you’re mixing the ganache, the colour will turn to lighter colour.
• Syrup
1. Add all the ingredients in a small bowl. Mix until the coffee is dissolved. Use when it’s completely cool.
• Assemble the cake (refer to the video)
• Chocolate Truffles
1. In a bowl, add chocolate and hot whipping cream. Place the bowl over a double boiler. Mix until the chocolate is completely melted and no lumps.
2. Cover and refrigerate for 1 hour.
3. After 1 hour, the chocolate will be stiff and hardened. Use a spoon to scoop and weigh about 20g each. (you can do the size/weight that you desire). Roll the chocolate into a ball, place it on a plate. Work the same for the rest. Freeze the chocolate for 15 minutes while working on the coating.
4. In 2 small bowls, place the dark and white chocolate separately in each bowl. Add the oil into each bowl respectively. Microwave for 1 minutes or until the chocolate is completely melted, do not over heat the chocolate. The chocolate has to be flowy to ease the coating work.
5. Bring out the chocolate balls. Use a skewer to prick to hold them. Coat them respectively into the melted chocolate.
6. I used a cooling rack as the skewer holder. Let the rest to dry the coatings.
7. Drizzle some chocolates onto the truffles respectively. (the dark chocolate onto the white balls and the white chocolate onto the dark balls)
8. Decorate the cake with these beautiful chocolate truffles.
• Chocolate Drizzle
1. Add the chocolate and whipping cream in a bowl. Microwave for 1 minute or until the chocolate is melted and smooth in a drizzle consistency.
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Amazing Chocolate Cake - Dished #Shorts
On today's Dished #shorts we're making an Amazing Chocolate Cake
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If you love this how-to-make the most amazing chocolate cake recipe, let us know what you think in the comments below! #dished #cake #chocolate
Ingredients for making a chocolate cake:
Cake:
butter and cocoa powder for coating and dusting the cake pan
3 cups all-purpose flour
3 cups granulated sugar
1½ cups cocoa powder
1½ teaspoons salt
1 teaspoon ground cardamom
4 large eggs
1½ cups buttermilk
1½ cups warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract
Frosting:
1½ cups butter softened
8 oz cream cheese softened
1½ cups cocoa powder
7-8 cups icing sugar
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1000+ Miniature Chocolate Cake ???????? Miniature Rainbow KITKAT Decorating Recipe | Mini Cakes Making
✿ Miniature chocolate KitKat recipe is a delightful treat that is easy to make and perfect for chocolate lovers. This recipe involves making bite-sized KitKat bars with a chocolatey outer layer and crispy wafer inside. The process involves melting chocolate, pouring it into a KitKat mold, adding the crispy wafer layer, and then topping it off with more melted chocolate. The end result is a miniature version of the classic chocolate bar that is perfect for snacking or sharing with friends and family. With this recipe, you can make your own delicious and fun-sized KitKats right at home!
Chocolate KITKAT Cake ???????? Miniature Rainbow KitKat Decorating Recipe | Miniature Ideas by Mini Cakes
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0:00 | Chocolate KITKAT Cake
3:02 | Fruits Lollipop
6:01 | M&M Cake
9:43 | Rainbow Popsicles
12:47 | Strawberry Cake
16:01 | Jelly Lollipop
19:19 | Bunny Cake
22:52 | Jelly Egg
26:49 | Watermelon Cake
30:38 | Heart Lollipop
33:40 | Buttercream Cake
36:46 | Watermelon Lollipop
40:33 | Chocolate M&M Cake
44:20 | Jelly Watermelon
48:09 | Mint Oreo Cake
51:42 | Jello Melon
55:49 | Chocolate Cake
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