How To make Mock Chiffon Chocolate Cake

Best Chocolate Birthday Cake Recipe | Easy Birthday Cake Recipe | Baking Week Recipe #1

Learn how to make best and easiest chocolate birthday cake recipe which is so delicious and your kids will love this cake.
#ChocolateBirthadayCake #BirthdayCake #EasyCake

eggless chocolate cake sponge recipe:
how to whipped cream:

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Simple Chocolate Buttercream Frosting :: no powdered sugar, no cream, no condensed milk(Subtitle on)

[Simple chocolate buttercream Frosting]
1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 240 ml

115 g (1/2 cup + 1.5 Tbsp) granulated sugar
55 g (55 ml or 1/4 cup) water
28 g (1/4 cup) cocoa powder
280 g (1+ 1/4cup) unsalted butter
1 tsp vanilla extract (optional)

* Using this recipe, you can make a 15 cm (6 inch) 3 layer cake.

* Unauthorized theft, secondary editing, and re-upload of this video are prohibited.

Mocha Cake with (FOOLPROOF) Mocha Swiss Meringue Buttercream

bake for 40min-1hr at 150C. But always do a toothpick test after 40min for doneness.

Mocha Cake:
3c all purpose flour
2 1/2c sugar
2tbsp cocoa powder
1tbsp instant coffee powder
1tbsp baking powder
1/2tbsp baking soda (na mention ko pala sa video is 1 1/2tbsp, pero 1/2tbsp lang kelangan)
3/4c canola or vegetable oil
1c buttermilk (1c fresh milk + 1tbsp vinegar/lemon)
1/2c sour cream (1/2 all purpose cream + 1/2tbsp vinegar/lemon)
1tbsp vanilla
3 eggs
1 1/2c water

Mocha Swiss Meringue Buttercream:
6 egg whites
1 1/2c sugar
1tsp cocoa powder
1tsp instant coffee powder
1tsp vanilla
1/4tsp almond flavor/extract
2c butter

Chocolate Cake with Swiss Buttercream Recipe Demonstration - Joyofbaking.com

Recipe here:

Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Cake with Swiss Buttercream Frosting. Chocolate Cake, Dulce de Leche, and a vanilla flavored Swiss Buttercream Frosting. That is what this three layered cake is made of. It's delicious, it's decadent, and it's oh so pretty.

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soft and moist CHOCOLATE CAKE / CUPCAKE | with chocolate ganache | cocoa fudge frosting

for correction po, use 2 1/4 c sugar instead of 2 1/2 c sugar na nasa video. sorry. pero some of you tried it na using 2 1/2 c and ok din naman. baka sweeter than mine lang.???? sorry po. pasensya na tlaga.❤

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Chocolate cake recipe from
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CHOCOLATE CAKE / CUPCAKE
2 c all purpose flour
2 ¼ c sugar
¾ c cocoa powder (I used Bakersfield)
2 tsp baking soda
1 tsp salt
1 c canola oil
1 c sour cream (or 1 tbsp white vinegar plus enough all purpose cream to fill 1 cup)
1 ½ c water, room temperature
2 tbsp white vinegar
1 tsp vanilla
2 pcs large egg

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half recipe:

1 c all purpose flour
1 1/8 c sugar (1 c + 2 tbsp)
3/8 c cocoa powder (I used Bakersfield) (6 tbsp)
1 tsp baking soda
1/2 tsp salt
1/2 c canola oil
1/2 c sour cream (or 1/2 tbsp white vinegar plus enough all purpose cream to fill 1/2 cup)
3/4 c water, room temperature
1 tbsp white vinegar
1/2 tsp vanilla
1 pc large egg

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whole recipe in grams:

226 grams all purpose flour
450 grams sugar
54 grams cocoa
6 grams baking soda
6 grams salt
200 grams canola oil
1 c sour cream (1tbsp vinegar plus enough all purpose cream or fresh milk to make 1 c)
345 grams water
36 grams white vinegar
5 grams vanilla
130 grams egg

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CHOCOLATE GANACHE
1 kilo chocolate (I used beryls bittersweet chocolate bar)
400 gms all purpose cream

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For more detailed CHOCOLATE GANACHE video –
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COCOA FUDGE FROSTING
2 (370 ml) evaporated milk
1 (300 ml) condensed milk
¾ c cocoa powder (I used bakersfield)
¼ c cornstarch
2 tbsp butter

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Basic Guidelines for beginners / Guide for my channel / how i prepare -
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I hate regular BUTTERCREAM FROSTING (American style), so here's my less-sweet, silky smooth version

RECIPE:
SHOP:

If you’re looking for a silky smooth buttercream frosting recipe that is not too sweet or grainy, then this recipe is it! I find traditional American style buttercreams way too sweet, so I came up with my own version that has far less icing sugar (in relation to the amount of butter) compared to more traditional recipes. Best part is, it’s still stable enough to use for layered cakes and is great for piping too!

INGREDIENTS:
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) icing sugar - also known as powdered/confectioners sugar
- 2 tsp vanilla essence/extract
- ½ cup (120 g) cream - room temperature, minimum fat percentage of 30%

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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -

NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -

CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -

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= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -

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