Mary Berry - Chocolate Cake Recipe
This week I'll be showing you how to make Mary Berry's Celebration Chocolate Cake. This recipe is easy to make and great for a variety of occasions.
I'll show you how to bake the sponge and how to make a chocolate icing. It's a great simple homemade chocolate cake.
Enjoy!
Ingredients:
190g/6½oz self-raising flour
150g/5oz caster sugar
2 level tbsp cocoa powder
1 level tsp bicarbonate of soda
1 level tsp baking powder
2 tbsp golden syrup
2 free-range eggs
150ml/¼ pint sunflower oil
150ml¼ pint milk
For the icing:
200g/7oz white chocolate
150ml/¼ pint double cream
1 x 125g/4½oz tub full-fat cream cheese
Music: Who We Are by CMA
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Amazing Cake Decorating Ideas and Tips Cake Tutorials | Part 430
Amazing Cake Decorating Ideas and Tips Cake Tutorials | Part 430
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Chocolate Mousse Recipe | Easy Chocolate Dessert
Chocolate Mousse Recipe | Easy Chocolate Dessert
Ingredients
Cocoa powder 1/4 cup (25 gram)
Sugar 1/2 cup (100 gram)
Milk 1/2 liter (500 ml)
Vanilla essence 1tsp (5 ml)
Whipping cream 1 cup (250 ml)
© Hands Touch
Chocolate Dessert Box with Choco Lava Recipe by Food Fusion
Indulge in the ultimate chocolate experience with our Chocolate Dessert Box with Choco Lava recipe! ???????? Perfect for satisfying your sweet tooth cravings. Watch the full video to learn how to make this delicious treat at home! #FoodFuison #HappyCookingToYou #peekfreans #Chocolava #chocolatelovers #dessertlovers #chocolatedessertbox #chocolavalover #homemadedessert #easyrecipes #foodvideo #foodphotography #sweettooth #yum #foodgasm #chocolateaddict #tasty #chocolateheaven
Written Recipe:
Serves 6-8
Recipe in English:
Ingredients:
Prepare Chocolate Ganache:
-Cooking chocolate grated 200g
-Cream 100g (room temperature)
Prepare Chocolate Custard Cream:
-Whipping cream chilled 1 Cup
-Condensed milk 250ml
-Milk powder ¼ Cup
-Doodh (Milk) 600ml
-Vanilla essence 1 tsp
-Cocoa powder ¼ Cup
-Cornflour 4 tbs
Assembling:
-Peek freans Choco Lava Biscuits as required
-Doodh (Milk) as required
-Chocolate ganache
-Choco Lava Biscuits
Directions:
Prepare Chocolate Ganache:
-In a bowl,add chocolate,cream & microwave for a minute,mix well & set aside.
Prepare Chocolate Custard Cream:
-In mixing machine bowl,add whipping cream,whisk until soft peaks form & set aside.
-In a wok,add condensed milk & cook on low flame for 4-5 minutes.
-Add milk powder & mix until well combined.
-Add milk & mix well.
-Add vanilla essence,cocoa powder,cornflour,whsik well & cook on medium flame until it thickens (4-5 minutes).
-Transfer to a bowl & let it cool completely while whisking then cover its surface with cling film & refrigerate until chilled.
-Remove cling film,add half quantity of whipped cream,fold gently until combined with the help of spatula & transfer to a piping bag.
-In remaining half quantity of whipped cream,add half quantity of chocolate ganache,mix gently & transfer to a piping bag.
Assembling:
-Dip choco lava biscuits in milk & assemble in a serving dish.
-Add a layer of prepared chocolate custard cream & chocolate ganache.
-Add a layer of soaked choco lava biscuits & chocolate custard cream.
-Add a layer of chocolate cream,garnish with chocolate ganache & choco lava biscuits.
-Refrigerate until serve!
Recipe in Urdu:
Ajza:
Prepare Chocolate Ganache:
-Cooking chocolate grated 200g
-Cream 100g (room temperature)
Prepare Chocolate Custard Cream:
-Whipping cream chilled 1 Cup
-Condensed milk 250ml
-Milk powder ¼ Cup
-Doodh (Milk) 600ml
-Vanilla essence 1 tsp
-Cocoa powder ¼ Cup
-Cornflour 4 tbs
Assembling:
-Peek freans Choco Lava Biscuits as required
-Doodh (Milk) as required
-Chocolate ganache
-Choco Lava Biscuits
Directions:
Prepare Chocolate Ganache:
-Bowl mein chocolate aur cream dal ker ek minute kliya microwave ker lein phir ache tarhan mix karein & side per rakh dein.
-Prepare Chocolate Custard Cream:
-Mixing machine mein whipping cream dal dein aur soft peaks form hunay tak ache tarhan whisk ker lein & side per rakh dein.
-Karahi mein condensed milk dal dein aur halki ancch per 4-5 minutes kliya paka lein.
-Milk powder dal ker ache tarhan mix ker lein.
-Doodh dal ker ache tarhan mix ker lein.
-Vanilla essence,cocoa powder & cornflour dal ker ache tarhan whisk karein aur darmiyani ancch per garha ho janay tak paka lein (4-5 minutes).
-Bowl mein nikal lein aur whisk kertay hoye thanda ker lein phir surface ko cling film sa cover ker lein aur thanda ho janay tak refrigerate ker lein.
-Cling film ko remove ker lein aur whipped cream ki half quantity ko dal ker spatula ki madad sa gently fold ker lein & piping bag mein transfer ker lein.
-Whipped cream ki remaining quantity mein chocolate ganache ki half quality dal ker gently mix karein & piping bag mein transfer ker lein.
Assembling:
-Choco lava biscuits ko doodh mein dip karein aur serving dish mein assemble ker lein.
-Tayyar chocolate custard cream & chocolate ganache ki layer laga lein.
-Soaked choco lava biscuits & chocolate custard cream ki layer laga lein.
-Chocolate cream ki layer laga lein,chocolate ganache & choco lava biscuits sa garnish ker lein.
-Serve kernay tak refrigerate ker lein.
High Tea Party with 17 Dishes - Part 2- Butter Cookies | Chocolate Cake | Dessert Cups | Mini Tarts
Shortbread Cookies/ Butter Cookies Recipe
Ingredients
• Butter 1/2 cup, at room temperature
• Icing sugar 1/2 cup
• Vanilla extract 1/2 teaspoon
• All-purpose flour 1 + 1/4 cup
• Salt 1/4 tsp
Preparation
1. Place the butter, icing sugar and vanilla in a large bowl, and beat with an electric mixer until combined, light, and fluffy.
2. Add the all-purpose flour and salt and mix until a dough is formed. Do not over mix at this stage otherwise the cookies will be tough.
3. Wrap the dough in cling wrap and refrigerate for 2-4 hours or until fully chilled (you can keep this dough in the fridge for 3 days).
4. Preheat the oven to 160° Take the dough out and shape into cookies.
5. Bake for 12-15 minutes or until lightly golden.
6. Let them cool completely at room temperature and enjoy!
Notes
1. Shortbread cookie dough is naturally thick and a more of a dry dough. If the dough doesn’t come together, add a tablespoon or two of milk.
2. You can also use a cookie press instead, or even slice and bake.
3. The cookies crisp more as they cool, so it’s important to let them cool down for at least an hour.
Hershey's Perfectly Chocolate Chocolate Cake Recipe
Ingredients
Chocolate Cake:
• Eggs 2 large, at room temperature
• Milk 1 cup
• Oil 1/2 cup
• Vanilla extract 2 teaspoons
• Granulated sugar 2 cups
• All-purpose flour 1 + 3/4 cup
• Baking soda 1 + 1/2 teaspoons
• Baking powder 1 + 1/2 teaspoons
• Unsweetened cocoa powder 3/4 cup
• Salt 1 teaspoon
• Boiling water 1 cup
Chocolate Frosting:
• Softened butter 1/2 cup
• Unsweetened cocoa powder 2/3 cup
• Powdered sugar 3 cups
• Milk 1/3 cup
• 1 teaspoon vanilla extract
Preparation
1. Heat oven to 180°C. Grease a round baking pan and place a parchment paper Set aside.
2. Stir together sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl.
3. In a separate bowl, beat eggs, milk, oil and vanilla extract until well combined.
4. Stir in boiling water and mix carefully. Batter will be thin, but that’s okay! Pour batter into the prepared pan.
5. Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
6. Take out from the oven and allow to cool to room temperature in the same baking pan.
Chocolate Frosting:
1. Combine butter and cocoa powder.
2. Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.
3. Apply on the cake.
4. Refrigerate until chilled. Enjoy!
Notes
Freezing Instructions: The cakes and the chocolate frosting can both be made ahead of time. Allow the cakes to cool completely and then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three months. Cakes can be frosted while frozen.
The homemade chocolate frosting will keep well in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Remove the frosting from the fridge about an hour before you’re ready to frost your cake to allow it to come to room temperature.
High Tea Party with 17 Dishes -Part 1- Instant Barfi | Café Style Ore Bars | Kheer | Almond Tea Cake:
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Juliet Sear Makes Bruce Bogtrotter's Chocolate Cake To Celebrate 25 Years Of Matilda | This Morning
It’s been 25 years since the much loved Matilda movie graced our screens, so Juliet is on hand to help us recreate the amazingly marvelous chocolate cake from the famous scene, so we can all make like Bruce Bogtrotter and get stuck in!
Broadcast on 04/08/21
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Join Holly Willoughby and Phillip Schofield, Alison Hammond and Dermot O'Leary as we meet the people behind the stories that matter, chat to the hottest celebs and cook up a storm with your favourite chefs!
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