10-Minute Easy Chocolate Cake | Made in the Microwave | Bigger Bolder Baking
Moist, fudgy, and easier than you could ever imagine, my 10 Minute Easy Chocolate Cake recipe bakes right in your microwave. Get my recipe:
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!
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#chocolatecake #microwave #easyrecipes
Classic Strawberry Shortcake Recipe - How to Make Strawberry Shortcake
Learn how to make a Classic Strawberry Shortcake Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Strawberry Shortcake!
the Best no bake dessert!
This is a favorite of mine for the summer! #life #food #youtube #cooking #foodie #recipe #lifestyle #chef #love #yummy #dessert #summer #4thofjuly
SPONGE CAKE 2 VERSI (EMULSIFIER VS BAKING POWDER) // STRAWBERRY AND CREAM SPONGE CAKE #VERSUS
strawberry dan cream itu perpaduan yang enak banget yak. Setelah sebelumnya saya udah bikin vanilla strawberry cake yang 'berat' (karna cakenya pake buttercake yang padat dan creamnya pake cream cheese), kali ini mo bikin yang lebih ringan. Cakenya pake sponge cake dan creamnya pake whipped cream aja. Saya tuh paling ga bisa bikin cake lapis di 1 loyang tinggi terus dibelah2 jadi 2 ato 3, udah pasti miring2, belom lagi tingginya nggak sama, pabalatak (aka berantakan) lah pokonya ???? makanya tiap bikin layers cake saya selalu bagi langsung jadi 2-3 loyang, panggang, beres. Kalo bikin sponge cake yang tipis, saya mending pake caranya 'Milkbar', dipanggangnya di loyang ukuran besar, baru nanti dipotong2 bentuk kotak atau lingkaran, baru ditumpuk2 (Kalo dibikin lingkaran pasti ada sisa, terus dikemanain? dicemil aja ????). Saya bikin 2 versi. Awalnya cuma bikin 1, terus karna strawberry nyisa, gatel deh ???? Sebenernya jumlah telur, gula dan tepungnya sama aja. Yang ngebedain cuma lemak dan pengembangnya. Selamat mencoba :)
RESEP STRAWBERRY & CREAM SPONGE CAKE (VERSI 1 : PAKAI EMULSIFIER, PAKAI MENTEGA CAIR)
Untuk : 1 cake 3 lapis diameter 15 cm
Bahan-bahan :
(*Saya juga tuliskan konversi gram-cup dengan catatan : sendok yang saya pakai adalah sendok takar. cup yang saya pakai adalah cup 240 ml. 1 cup=16 sdm. 1 sdm=3 sdt)
4 telur
2 kuning telur
1/2 sdm cake emulsifier
100g (1/2 gelas) gula
75g (9 1/4 sdm) tepung protein rendah
1 sdm tepung maizena
1 sdm susu bubuk
105g (7 1/2 sdm) mentega, lelehkan
1/2 sdt pasta vanilla
Pelengkap :
400ml (1 2/3 gelas) whipping cream (saya : 135g whip cream bubuk + 270ml air es)
sekitar 25 buah strawberry
apricot glaze (lelehkan 1 sdt selai apricot + 1/3 sdt air)
40ml simple syrup (dari 25ml (2 sdm) air + 25g (2 sdm) gula) (optional, karena sebenernya cake ini udah cukup banyak lemak dan cukup moist jadi nggak perlu simple syrup. Tapi karna disimpan di kulkas dan ada kemungkinan bisa jadi kering, lebih baik ditambah simple syrup)
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RESEP STRAWBERRY & CREAM SPONGE CAKE (VERSI 2 : PAKAI BAKING POWDER, PISAH TELUR, PAKAI MINYAK&SUSU)
Untuk : 1 cake 3 lapis diameter 15 cm
Bahan-bahan :
(*Saya juga tuliskan konversi gram-cup dengan catatan : sendok yang saya pakai adalah sendok takar. cup/gelas yang saya pakai adalah gelas 240 ml)
4 telur
2 kuning telur
100g (1/2 gelas) gula kastor (saya : gula pasir diblender sebentar, yang penting butirannya sudah lebih kecil, jangan sampai halus banget); dipisah, 40g gula untuk dicampur dgn kuning telur dan 60g untuk dicampur dengan putih telur
3/4 sdt baking powder
75g (9 1/4 sdm) tepung protein rendah
1 sdm tepung maizena
1 sdm susu bubuk
1/2 sdt pasta vanilla
60ml (3 sdm + 1 sdt) minyak
70ml (1/3 gelas) susu
1/2 sdt pasta vanilla
Pelengkapnya sama dengan cake yang versi 1
CARA PEMBUATAN SIMPLE SYRUP JUGA ADA DI VIDEO INI :
CARA PEMBUATAN APRICOT GLAZE JUGA ADA DI VIDEO INI :
--------------------------------------------------------------------
STRAWBERRY & CREAM SPONGE CAKE RECIPE (VERSION 1 : USING EMULSIFIER, MELTED BUTTER)
Makes about : 1 3 layers 6 inch cake
Ingredients :
(*I also wrote the gram-cup conversion with some notes : the spoon that I used is a measuring spoon. The cup that I used is a 240ml cup. 1 cup=16 tbsp. 1 sdm=3 tsp)
4 eggs
2 egg yolks
1/2 tbsp cake emulsifier
100g (1/2 cup) sugar
75g (9 1/4 tbsp) cake flour
1 tbsp cornflour
1 tbsp milk powder
105g (7 1/2 tbsp) butter, melted
1/2 tsp vanilla paste
Complement :
400ml ( 1 2/3 cups) whipping cream (me : 135g powdered whip cream + 270ml ice water)
about 25 pieces strawberry
apricot glaze (melt 1 tsp apricot jam + 1/3 tsp water)
40ml simple syrup (from 25ml (2 tbsp) water + 25g (2 tbsp) sugar)
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STRAWBERRY & CREAM SPONGE CAKE RECIPE (VERSION 1 : USING BAKING POWDER, MELTED BUTTER)
Makes about : 1 3 layers 6 inch cake
Ingredients :
4 eggs
2 egg yolks
100g (1/2 cup) castor sugar (40g to mix with egg yolk and 60g to mixed with egg white)
3/4 tsp baking powder
75g (9 1/4 tbsp) cake flour
1 tbsp cornflour
1 tbsp milk powder
1/2 tsp vanilla paste
60ml (3 tbsp + 1 tsp) oil
70ml (1/3 cup) milk
1/2 tsp vanilla paste
The complement is the same like version 1
YOU CAN ALSO WATCH THE MAKING OF SIMPLE SYRUP HERE :
YOU CAN ALSO WATCH THE MAKING OF APRICOT GLAZE HERE :
The BEST Chocolate and Strawberry Cupcake Recipes
#ChocolateCupcakes #StrawberryCupcakes #EasyRecipes
Valentine's Day will soon be here and if you need a fantastic cupcake recipe for your sweetheart, here are two fantastic options! The chocolate cupcake is moist and melt-in-your-mouth delicious, topped with a silky smooth chocolate frosting and topped with chocolate curls.
The strawberry cupcake recipe is loaded with fresh strawberries and topped with a lightly sweetened cream cheese frosting flavored with dehydrated strawberries that creates a wonderful color and burst of strawberry flavor!
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Pastry Tip Kit
Brown Parchment Cupcake Papers
Pink and Gold Cupcake Cups
Mini Whisk
Dehydrated Strawberries
Pink Linen Apron
Dark Chocolate Bar for Chocolate Curls
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
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CHOCOLATE CUPCAKE RECIPE
Makes 12
*PRINT RECIPE HERE*
INGREDIENTS:
Ingredients:
2 Tbsp (30ml) Dark Chocolate Chips
½ cup (50 g) unsweetened Cocoa powder
½ cup (120 ml) hot water
1 cup (200 g) of sugar
½ cup (120 ml) vegetable oil
2 eggs
1 ½ (7.5 ml) tsp vanilla
2/3 cups (80 g) of flour
¾ tsp (8.75 ml) salt
½ tsp (2.5 ml) baking soda
Chocolate Cream Cheese Frosting:
16 oz (450g) whipped cream cheese
1½ cup ( 170g) powdered sugar
4 Tbsp (25g) Unsweetened Cocoa Powder
3/4 cup (177ml) heavy cream
1 tsp (5 ml) vanilla
Dark Chocolate curls for garnish I used this chocolate bar from Trader Joe's
METHOD:
Preheat oven to 350F (175 C) degrees. Line a 12-well muffin tin with cupcake papers.
In a large heat safe bowl, add the chocolate chips and the cocoa powder. Then pour the hot water over the top to combine. Add the sugar and oil, whisk to combine. Add the eggs and whisk until smooth. Add the vanilla. Set aside.
In a smaller bowl sift together the flour, salt and baking soda. Add the dry ingredients to the chocolate mixture, in thirds, stirring gently with a wire whisk until combined.
Fill the cupcake wells ¾ of the way full. Bake 17 mins or until a toothpick comes out clean. Allow cupcakes to cool completely before frosting.
To make the frosting combine cream cheese, cocoa powder and powdered sugar in a bowl and with an electric mixer beat until combined. Add heavy cream and vanilla and beat until smooth and creamy.
Fit a pastry bag with your favorite star tip, pipe frosting, and garnish with chocolate curls made with a potato peeler and a dark chocolate bar.
STRAWBERRY CUPCAKE RECIPE
Makes 12
*PRINT RECIPE HERE*
INGREDIENTS:
2 eggs
¾ cup (180 ml) melted butter
¼ cup (60 ml) vegetable oil
1/2 cup (120 ml) water
¾ cup (150g) sugar
1 tsp (5 ml) vanilla extract
1 ¾ cup (210 g) flour
1 tsp (5 ml) baking powder
½ tsp (2.5ml) salt
1 cup (150g) fresh strawberries, diced
Strawberry Frosting:
16 oz (450g) whipped cream cheese
2/3 cup (65g) powdered sugar
1 package (1.2 oz/34g) of freeze-dried strawberries. I like this brand:
1/3 cup (79ml) heavy cream
Fresh strawberries for garnishing
METHOD:
Preheat oven to 425F (218C).
In a large bowl mix together the butter, oil, eggs, water, sugar, and vanilla extract. Set aside.
In a medium-sized bowl whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, in thirds, until combined. Then fold in the strawberries.
Scoop batter into muffins tins lined with muffin papers 2/3 of the way full. Bake 16-18 mins until golden brown and risen.
For the frosting:
Pulse the entire bag of dehydrated strawberries in a food processor until a dust forms. Add the cream cheese, powdered sugar and 1 tbsp (15ml) of the strawberry dust -for light pink, or the entire quantity for Dark pink. NOTE: If not using all the strawberry dust save it for pancakes or smoothies!
Beat the mixture until smooth, then slowly add the heavy cream and beat until smooth and creamy. Transfer the frosting to a pastry bag fitted with a star tip, and pipe onto the cupcake. Slice a ripe strawberry in half vertically, and garnish with the sliced strawberry, cut side facing out.
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The Sponge Cake That Can Do It All With Claire Saffitz | Try This at Home | NYT Cooking
Get the recipes:
Sponge Cake:
Strawberry and Cream Layer Cake:
Raspberry and Cream Roulade:
OK, Try This at Home fans: Claire Saffitz is back for another round. She's given us bagels. We watched her make croissants. She's shown us sourdough and how to make yeasted dough. Today's lesson? Sponge cake. It may have almost broken Claire to develop, but it also may be the only cake recipe you'll ever need. Come for the baking techniques, stay for the glorious summer strawberries.
0:00 - 1:31 : Intro
1:31 - 6:49 : Make the batter
6:49 - 7:55 : Roulade variation
7:55 - 8:36 : Cooling upside down
8:36 - 14:52 : Strawberry layer cake
14:52 - 17:49 : Raspberry roulade
17:49 - End : Slice and eat!
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