The only 5 CHOCOLATE CAKE Recipes you need! Chocolate Fest! Baking made easy with Mansa Queen
It’s a chocolate fest! Here is a compilation of 5 Chocolate cake/cupcake recipes that will make you an instant chocolate lover. All 5 recipes are detailed below for your convenience, you’re welcome. LOL
1. Chocolate Peanut butter cake
Ingredients used
For the Cake
1 box Duncan Hines chocolate cake mix
1 pk (3.4oz) Instant chocolate pudding mix
3 large eggs
1/2 cup vegetable Oil
1/4 cup melted unsalted Butter
1 cup buttermilk
1 tsp Vanilla extract
For the Peanut Butter mixture
1 14 oz can sweetened condensed milk
1/2 cup creamy peanut butter
For the whipped Topping
1 8 oz tub cool whip
1/4 cup peanut butter
Toppings: additional peanut butter, chocolate fudge, peanut butter cups or any topping of your choice.
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2. Layered chocolate cake
Ingredients used
For the cake
1 box Duncan Hines chocolate fudge mix
1 3.4oz pk instant chocolate pudding mix
4 eggs @ room temperature
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup whole milk
1 Tbsp instant coffee
1 Tbsp dark cocoa powder (I use Dutch processed)
For the chocolate frosting
2 cups of whole milk
1/2 cup dark cocoa powder
4 Tbsp AP flour
1 cup of sugar
1 tsp vanilla extract
6 Tbsp of salted butter
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3. Triple chocolate muffins
Ingredients used for the muffins
1 1/2 cup All purpose Flour sifted
1/2 cup dutch processed cocoa powder (because it’s richer)
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground instant coffee
1/2 cup sour cream or plain greek yogurt
2/3 cup buttermilk or whole milk
1 large egg
6 Tbsp melted unsalted butter
1 tsp vanilla extract
1/2 cup warm water
1/2 cup chocolate chips mixed into the batter
Topping: 1/4 cup chocolate chips before baking
Ingredients for the chocolate frosting
1 1/2 - 2 cups powdered sugar (I used 1 1/2 because I don’t like mine too sweet)
2 Tbsp cocoa powder
1/2 tsp almond extract
3 teaspoons of heavy whipping cream or milk
1 (8Tbsp) stick of salted butter @ room temperature
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4. Chocolate cherry cupcakes
For the cupcakes- yields about 24 pieces
1 box DH Devils Food cake mix
4 eggs
1 pk chocolate fudge instant pudding mix
1/2 cup vegetable oil
1/2 cup melted unsalted butter
1/4 cup hot prepared coffee
1/2 cup maraschino cherry liquid
1/2 cup half and half
24 pcs maraschino cherries
1 tsp vanilla extract
1 tsp cherry extract
For the buttercream frosting
1 cup (2 Sticks) salted butter at room temp
2 1/2 cups confectioners sugar
1/2 tsp vanilla extract
1/2 tsp cherry extract
3-4 tsp maraschino cherry liquid
Red food coloring
Top with maraschino cherries
Notes: this recipe makes approximately 24 cupcakes. Mix cake batter as directed in the video and Bake @ 350 F for 25minutes or until a toothpick inserted comes out dry.
Prepare the frosting as instructed. Allow cupcakes to cook down completely before frosting. Top with a maraschino cherry and Serve. Enjoy!
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5. Butterscotch Chocolate chip cake
Ingredients I used
For the cake
1 box Duncan Hines instant vanilla cake mix
3.4 oz Instant butterscotch Pudding mix
1/4 cup vegetable oil
1/2 cup melted unsalted butter
1 cup heavy whipping cream
4 large eggs
1 tsp vanilla extract
1 cup dark chocolate chips (tossed in @ Tbsp of All Purpose Flour)
For the glaze
1 cup semi sweet chocolate chips
1/2 stick butter
1/2 tsp vanilla extract
2 Tbsp heavy whipping cream
Cherry 7UP Pound Cake | How To Make Southern Cherry 7UP Pound Cake | Ep. 519 ????????????
Hello my Friends, welcome to my Southern Kitchen; hope all of y’all are doing well, staying safe, and healthy!
Today is a very special video: recent we have reached 29K subscribers, thank you everyone for watching and enjoying my yummy recipes! So to celebrate, I am making the classic 7UP pound cake but with a twist, Cherry 7UP Pound Cake!
Rich, decedent, moist, and full of cherry and lemon-lime flavor; everyone will love and enjoy this cake perfect treat for any night of the week!
Ellen’s 7UP Pound Cake recipe:
Ellen’s Pound Cake recipes playlist:
3 cups self rising or all purpose flour
1/2 teaspoon salt (if using all purpose flour)
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup butter flavor shortening
3 cups white sugar
5 extra-large or jumbo eggs, room temperature
1 large lemon, zest and juice
1 large lime, zest and juice
1/3 cup maraschino cherries, chopped
1/4 cup maraschino cherry juice
1 teaspoon pure almond extract
1 teaspoon pure lemon extract
1 teaspoon pure lime extract or natural lime flavoring
1 cup fresh cherry 7UP soda (not flat), room temperature
Lemon and lime slice and maraschino cherry, for garnish (optional)
Cherry Glaze
1 1/4 cups powdered sugar, sifted or whisked
1/4 cup fresh cherry 7UP Soda (not flat), room temperature
1 teaspoon maraschino cherry juice
1 teaspoon pure almond extract
Preheat Oven to 325 Degrees
Spray a 10 inch bundt pan with baking spray and set aside. In a medium bowl, add the flour and salt (if using); sift or whisk together until well combined and set aside. In a large bowl with hand mixer or stand mixer with paddle attachment, add in the butter, shortening, and sugar; cream on medium speed until fluffy (scrape the bowl occasionally). Next add in the eggs one at a time, beating after each addition (continue to scrape the bowl occasionally). Then add in the chopped maraschino cherries, cherry juice, zest and juice of lemon and lime, almond, lemon, and lime extract, mix until well combined. Next add in the flour alternately with cherry 7UP beginning and ending with flour. Mix until well incorporated (do not over mix). Pour the cake batter into the prepared bundt pan, shake and bang the pan to get rid of air bubbles. Bake for 1 hour and 20 minutes or until toothpick in the center comes out clean. Remove from the oven and cool in the pan for 20 minutes, then place the cake onto a cake stand and cool completely. Drizzle the cherry glaze on top, garnish with lemon and lime slice and maraschino cherry (if desired), serve and enjoy!
Cherry Glaze
In a measuring cup or medium bowl, add the powdered sugar, maraschino cherry juice, almond extract, and cherry 7UP; whisk together until well incorporated. (if too thick, add in more cherry 7UP or maraschino cherry juice, if too thin, add more powdered sugar; make sure you taste it to see if that’s the right amount of cherry flavor)
Previous Video
Bananas Foster French Toast:
#ellenshomemadedelights #poundcake #cherry7UPpoundcake #7UPpoundcake #dessert #southern #cherry #lemonlime #cherrycake #cherrypoundcake #poundcakerecipe
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체리 케이크 만들기 : Cherry Cake Recipe | Cooking tree
탐스러운 체리가 들어 있는 체리 생크림 케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
탐스러운 체리가 들어 있는 체리 생크림 케이크를 만들었어요~
체리를 작게 잘라 끓여 과육은 크림에 넣고 과즙은 글레이즈에 넣어 만들었는데 색이 예쁜 것 같아요~
크림에 체리가 들어 있어 체리 향과 살짝 씹히는 체리 과육이 정말 맛있더라구요~
그냥 생크림 케이크 보다 과일을 넣은 생크림 케이크가 저는 훨씬 맛있고 풍미가 좋아 선호하는 편이에요~
생 과일을 크림에 넣으면 물이 생길 수 있어 끓여 넣으면 과일 본연의 맛을 즐길 수 있으면서 모양도 잘 유지할 수 있는 것 같아요~
앙증맞은 체리를 올려 장식하니 심플하면서도 포인트가 되더라구요~
장식에 사용한 잎사귀는 집에 있는 커피나무의 잎사귀를 씻어 장식했어요~
즐겁게 시청하세요~♬ Enjoy~
*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~
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▶재료
달걀 4개
설탕 100g
꿀 15g
바닐라익스트랙 5g
무염버터 35g
우유 55g
박력분 120g
레드, 화이트 식용색소
체리 120g
설탕 40g
레몬즙 10g
생크림 300g
설탕 25g
끓인 체리 과육
화이트 초콜릿 50g
무염버터 5g
젤라틴 2g
체리과즙 30g
레드 식용색소
▶레시피
1. 뜨거운 물이 담긴 냄비 위에 달걀이 담긴 볼을 올리고 설탕, 꿀, 바닐라익스트랙을 넣고 온도가 40도 정도가 될 때까지 저으며 섞는다.
2. 핸드믹서로 풍성한 아이보리색의 거품이 될 때까지 휘핑하다가 레드,화이트 식용색소를 넣고 섞어 색을 내고 박력분를 체 쳐 넣고 섞는다.
3. 녹인 무염버터와 우유를 섞어 둔(온도 50~60도) 볼에 반죽의 조금을 덜어 넣고 섞고 본반죽에 넣고 섞은 뒤 18cm 틀에 붓고 170도 예열된 오븐에서 40분 정도 굽는다.
4. 시트를 식히고 밑면과 윗면을 잘라내고 1.5cm 두께 3장으로 잘라 준비한다.
5. 체리의 씨를 제거하고 작게 자른 뒤 냄비에 설탕과 함께 넣고 끓이다가 물이 많이 생기면 레몬즙을 넣고 3분 정도 더 끓이다가 체에 걸러 식힌다.
6. 생크림에 설탕을 넣고 휘핑하다가 끓인 체리 과육을 넣고 부드럽게 뿔이 서는 정도로 휘핑한다.
7. 돌림판에 시트 1장을 올리고 설탕시럽을 바르고 크림을 바른 뒤 다른 시트를 올린다.
8. 1번 더 반복해 쌓고 크림을 전체적으로 매끄럽게 바른 뒤 냉장실에 넣어둔다.
9. 70도 정도의 뜨거운 물에 화이트 초콜릿과 무염버터가 담긴 볼을 올려 녹인 뒤 찬물에 10분 정도 불린 판젤라틴의 물기를 제거하고 넣고 섞는다.
10. 끓인 체리 과즙과 레드 식용색소를 넣고 섞은 뒤 체에 거른다.
11. 케이크 위에 글레이즈를 올리고 스패츌라로 얇게 펴 옆으로 자연스럽게 흘러내리도록 장식한다.
▶Ingredients
4 Eggs
100g Sugar
15g Honey
5g Vanilla extract
35g Unsalted butter
55g Milk
120g Cake flour
Red, white food coloring
120g Cherries
40g Sugar
10g Lemon juice
300g Heavy cream
25g Sugar
Boiled cherry pulp
50g White chocolate
5g Unsalted butter
2g Gelatin
30g Boiled cherry juice
Red food coloring
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^
▶Community Subtitles
If you can translate into another language,
I would appreciate it if you could use the video Settings subtitle add-on to add subtitles to this video~^^
다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~
비디오 설정 자막을 추가 기능을 통해 자막을 추가 해주시면 감사하겠습니다~^^
#체리케이크 #케이크 #생크림케이크
Homemade Cherry 7up Pound Cake | I Heart Recipes
Hey y’all! Today I’m sharing my recipe for cherry 7Up Pound Cake.
This homemade cherry pound cake is a sweet, almost sinful dessert that you can make any time of year, but I personally love making it for holidays because it’s just SO pretty!
In this cherry 7Up cake, I use maraschino cherries and 7Up soda to give the pound cake it’s delicious cherry flavor. Lemon and lime zest add an extra citrus kick. Top it all off with a simple cherry almond glaze and you’ve got yourself a delicious cake that will please a crowd! You can get the full recipe with exact measurements and instructions on my blog at IHeartRecipes.com. Link below!
Find the recipe here:
Timestamps for video:
0:07 - Zest a lemon.
0:14 - Zest a lime.
0:18 - Start beating softened butter.
0:25 - Pour in sugar.
0:34 - Add in eggs.
0:45 - Scrape the edges of the bowl.
0:51 - Add in the zest.
0:55 - Beat well.
1:05 - Mince a few jarred cherries.
1:08 - Add the cherries to the batter.
1:16 - Pour in some cherry juice.
1:23 - Mix well.
1:28 - Slowly mix in the flour.
1:50 - Slowly mix in the Cherry 7Up.
1:58 - Pour the batter into a greased cake pan.
2:05 - Smooth out the batter.
2:09 - Bake until cooked through.
2:18 - Add powdered sugar to a cup.
2:20 - Pour in almond extract.
2:23 - Pour in cherry juice.
2:27 - Pour in 7Up.
2:29 - Whisk until smooth.
2:32 - Drizzle the icing over the cooled cake.
2:42 - Garnish with fresh fruit.
Here are some other recipes you have to try!
Sweet 7Up Cake:
Key Lime Pound Cake:
Southern Cream Cheese Pound Cake:
Southern Lemon Pound Cake:
Coconut Cake:
Mini Cherry Pie Bites:
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About Me & I Heart Recipes: Hey there, I'm Rosie - Welcome to my YouTube Cooking Channel. I love cooking, baking, and sharing my recipes. I'm a firm believer that cooking shouldn't be a chore, IT SHOULD BE FUN!!! Therefore, I'm here to share my fun, and easy recipes for everything including soul food favorites, old fashioned southern cuisine, restaurant copycat recipes, and your favorite comfort foods. Feel free to browse through my recipe collection and also come visit at to print out the recipes for FREE!
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How to make a Fluffy Moist Coconut Cream Cake
French vanilla cake milk
What ever ingredients your box call for
Coconut cream or coconut milk
Sweetened coconut
Sweetened condensed milk
Coconut extract
Cool whip
Maraschino cherries
God bless enjoy ????
How to Make Cherry Sunshine Cupcakes
David's Recipes - These simple cupcakes are light and soda based! David Venable shares his recipe for Cherry Sunshine Cupcakes, based on a soda pop he grew up on down south.
Find More Cupcake Recipes:
Cherry Sunshine Cupcakes
Makes 20 Cupcakes
Ingredients:
Cupcakes:
1 (16.25-oz) box super-moist white cake mix
1 (12-oz) can lemon-lime soda
Zest of 2 lemons
Frosting:
1-1/2 sticks unsalted butter, softened
6 oz cream cheese, softened
3 cups confectioners’ sugar
1 tsp vanilla extract
1/3 cup cherry jam or preserves
1/3 cup finely chopped fresh cherries, pitted
Preparation:
To prepare the cupcakes, position an oven rack in the middle-lower level and preheat to 350°F. Line a 24-cup muffin pan with cupcake liners. Set aside.
Fit a stand mixer with the wire whip attachment. Beat the cake mix, soda, and zest until creamy and the mixture has no lumps. Spoon the cake mixture into the muffin cups, filling no more than 2/3 of the way. Bake for 17–19 minutes, or until a toothpick inserted in the middle comes out clean. Remove the cupcakes from the oven and let them cool completely before icing.
To prepare the frosting, fit a stand mixer with the paddle attachment. Beat the cream cheese and butter until creamy. Add the confectioners’ sugar and vanilla and mix until evenly combined and the mixture has no lumps. Add the preserves and mix until just incorporated. Fold in the cherries until evenly distributed. Pipe or spread a thin layer of frosting on top of each cupcake, dividing the frosting evenly among the cupcakes. If desired, garnish each cupcake with a fresh cherry and a lemon twist.
Have you ever had a soda cake? They’re incredibly easy to make, but more importantly, so moist. Now, there was a soda pop that I grew up on down south that was cherry flavored and it tastes just like summertime in a bottle to me. So, I decided to take those flavors and incorporate them into seasonal cupcakes. I think you’re going to love how these turn out. To make sure each of my cupcakes are a uniform size, I like to use an ice cream scoop to fill each of the liners. I have more cupcake recipes on QVC.com. I even have a how-to video on how to make my Mimosa Cupcakes on YouTube.