Marble Pound Cake _ You Will Never Get Enough Of It????
Very light, very elegant and delicious marble pound cake????. One piece will not be enough at all...
Ingredients:
2/3 cup unsalted soft butter (150 g)(1 1/4 sticks)
1 1/2 cups sugar (300 g)
1 tsp vanilla extract
4 large eggs
3/4 cup milk (180 ml)
2 cups all purpose flour (300 g)
2 tsp baking powder
pinch of salt
4 tbsp unsweetened cocoa powder to add on half of the batter
- Bake at 350 F/180 C for about 50-55 minutes or until a skewer inserted in the center comes out clean.
#marblepoundcake #zebrapoundcake #poundcake
Recipe in Portuguese:
150 g manteiga
1 1/2 cups (300 g) açúcar
1 tsp extrato de baunilha
4 ovos grandes
3/4 cup leite
2 cups (300 g) farinha multiuso
2 tsp fermento em pó
pitada de sal
4 tbsp sem açúcar cacau em pó
150 جرام زبدة طرية غير مملحة
1 1/2 كوب سكر (300 جم)
1 ملعقة صغيرة فانيليا
4 بيضات كبيرة
3/4 كوب حليب
2 كوب دقيق لجميع الأغراض (300 جم)
2 ملعقة صغيرة بيكنج بودر
قليل من الملح
4 ملاعق كبيرة مسحوق كاكاو غير محلى
Recipe in Greek:
150 γρ ανάλατο μαλακό βούτυρο
1 1/2 φλιτζάνι ζάχαρη (300 γρ.)
1 κουταλάκι του γλυκού εκχύλισμα βανίλιας
4 μεγάλα αυγά Jim
3/4 φλιτζάνι γάλα
2 φλιτζάνια αλεύρι για όλες τις χρήσεις (300 γρ.)
2 κσ μπέικιν πάουντερ
πρέζα αλάτι
4 κουταλιές της σούπας σκόνη κακάο χωρίς ζάχαρη για να προσθέσετε τη μισή ζύμη
2/3 tasse de beurre mou non salé (150 g)(1 1/4 bâtonnets)
1 1/2 tasse de sucre (300 g)
1 cuillère à café d'extrait de vanille
4 gros œufs
3/4 tasse de lait (180 ml)
2 tasses de farine tout usage (300 g)
2 cuillères à café de levure chimique
pincée de sel
4 cuillères à soupe de cacao en poudre non sucré
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Chocolate-Orange Yule Log; A Christmas Showstopper
If you want a showstopper for your Christmas table, a yule log always hits the spot. I've been making this chocolate orange yule log for a couple years now. It's a lot of work, but worth it and I'm excited to share it with you all.
There are many components to the cake and it's a lot of work. It's a genoise sponge cake, a blood orange syrup, a blood orange ginger curd, merengue mushrooms, and dark chocolate frosting. Each component of the cake is good on its own, though, and has other uses, so I've timestamped each part of the cake. If nothing else, you should make the curd and eat it with toast or leftover dinner rolls.
Timestamps:
0:00 Merry Whatever!
0:17 Orange Curd
2:08 Orange Syrup
2:48 Merengue Mushrooms
7:48 Genoise Cake
11:08 Dark Chocolate Frosting
12:37 Assembly!
DAY ONE: (the day before service)
curd:
beat in a medium pot until pale yellow:
1/2 minus 1 TBS cup sugar
1 whole egg
3 egg yolks (*save the whites for the merengue!)
The zest of 1-2 oranges
Add:
1/3 cup orange juice
10 green cardamom pods
2 TBS minced candied ginger
6 TBS butter, cut into tiny cubes
Put on medium heat and stir until the butter dissolves. Then beat constantly until the mixture thickens and simmers slightly for a few seconds. Leave in the pot, stirring occasionally, until room temperature. Then pick out the cardamom pods and store in the fridge overnight.
syrup:
heaping half cup orange juice
1/4 cup sugar
1 tbs triple sec
Simmer until the mixture is about 1/4 cup. Cool, then store in the fridge.
merengue mushrooms:
preheat oven to 225.
Combine in a large metal bowl:
1/4 cup egg whites (about 2 eggwhites)
1/4 tsp Cream of tartar
1/2 tsp vanilla
Beat until soft peaks form. Then add slowly, 1 TBS at a time:
1/2 cup superfine sugar
Beat until very stiff peaks form. Pour mixture into a piping bag with a plain half inch tip (or just cut an opening in a bag that big) and pipe an equal number of kisses and stems onto a cookie sheet with parchment.
Use a wet finger to press down the mushroom cap tops and dust with:
Unsweetened cocoa powder
Bake for 2 hours until the mushrooms are dry. Turn off the oven and leave the merengues in the oven until the oven gets cold.
Paint the bottom sides of the mushroom caps with a layer of melted dark chocolate, then attack a stem. Keep in an airtight container for up to 4 weeks.
DAY TWO:
cake: half a genoise baked in a 9x13 pan for 15 min.
You need to bake a specific kind of sponge cake for jelly rolls for this to work as a roll cake. Do not attempt this with any old cake.
Grease, flour, and line a 9x13 inch cake pan with parchment paper.
Sift into a bowl and have ready:
1/2 cup plus 2 TBS cake flour
2 TBS sugar
In a glass bowl over barely simmering water, beat:
3 eggs
3/8 cup sugar
Beat until pale yellow and they've reached a temperature of 110 degrees. Remove from the heat and beat for 5-15 minutes (it takes more time if you're using a hand mixer instead of a stand mixer) until they reach the ribbon stage.
Preheat oven to 350 degrees F.
In 3 batches, sift the dry mixture into the eggs, folding gently to combine.
In a cereal bowl:
3 TBS melted butter
1/2 tsp vanilla
Take 3/4 cup of the cake batter and fold it into the butter. Once it's smooth, add that mixture to the rest of the cake batter and fold until just combined. DO NOT OVERMIX.
Pour batter into cake pan and bake for 15 minutes or until just done. DO NOT OVERBAKE.
Flip out of the pan, remove parchment, then flip back rightside-up to cool on a wire rack.
Dark chocolate glaze:
In a double boiler, melt:
1 cup dark chocolate chips
Add slowly, stirring as you go:
6 TBS butter
Stir in:
2 TBS hot water
2 TBS hot triple sec
Cool to room temp. It should have a frosting consistency. DO NOT BEAT. (if you do this, the frosting will get dry, hard, and crumbly.) If your room is cold, you might want to pop the frosting into the microwave for 10-20 seconds to soften up before frosting it on the log.
ASSEMBLY:
Trim the ends off the cake to even it out. Flip it upside-down.
Spread the underside of the cake with the orange syrup (warm it up so it's spreadable.)
Spread on the curd, leaving an inch uncovered at one end.
Roll the cake. There are many tricks I've seen other cooks use (such as, rolling the cake in a tea towel just after it comes out of the oven) but the hard truth is: you will not always succeed. Your cake might crack. Just keep going and do your best.
Frost the log in the chocolate frosting, making decorative marks with a fork.
Garnish with merengue mushrooms.
I like to let the cake sit for a couple hours in a cool kitchen (or in the fridge if your kitchen is hot) before cutting into it.
Store the cake in the fridge. It will keep up to a week. To serve leftover cake, pop a slice into the microwave on medium for 20 seconds or so to soften the chocolate frosting (it will firm up like truffles when cold.)
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marble cake recipe | एगलेस मार्बल केक रेसिपी | chocolate marble cake | eggless marble cake
full recipe:
Music:
marble cake recipe | chocolate marble cake | eggless marble cake with detailed photo and video recipe. an interesting fusion cake recipe made by combining 2 cake batter. the batter is mixed in such way that there are 2 distinct colors clearly visible overlapping each other. this is later baked like any other traditional cake and thus forming a zebra-like an appearance with 2 distinct colours from chocolate and plain cake batter.
marble cake recipe | chocolate marble cake | eggless marble cake with step by step photo and video recipe. eggless and flavoured cake recipes are very popular across india. it is made for several reasons and it could be celebrations or perhaps as an evening snack. but most of them are made with just one flavoured cake batter. but this recipe post dedicates to a marble cake which is made with roughly mixing 2 cake batters.
Triple chocolate mousse cake
Triple chocolate mousse cake recipe | easy chocolate mousse cake | chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | chocolate cakes | chocolate cake recipes
#triplechocolatemoussecake #chocolatemoussecake #chocolatemoussecakerecipe #chocolatecake #chocolatecakerecipe #spicebites
Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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VANILLA & CHOCOLATE MARBLE CAKE Recipe | Soft and fluffy cake with Ganache Frosting | Baking Cherry
Fluffy Vanilla & Chocolate Marble Cake Recipe. This easy to make marble cake is soft and delicious, topped with a creamy chocolate ganache. It's easier to make than it looks since you need only one batter to make this beautiful two-color cake.
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Ingredients:
Cake:
3 Large Eggs at room temperature
1 cup (200g) Granulated Sugar
1/3 cup (75g) Unsalted Butter at room temperature (or any flavorless vegetable oil like canola, corn, sunflower)
3/4 cup (180ml) Milk at room temperature
1 tsp (5ml) Vanilla Extract
2 cups (250g) All-Purpose Flour
2 tsp (8g) Baking Powder
1/4 tsp (1g) Salt
3 Tbsp (22g) Unsweetened Cocoa Powder
Chocolate Ganache:
4oz (113g) Semi-Sweet Chocolate, chopped or chips
2 1/2 Tbsp (37ml) Milk at room temperature
#cake #dessert #yummy
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