FIVE MINUTES MOIST CHOCOLATE CAKE RECIPE|NO EGGS|NO BUTTER|NO BAKE!|NO OVEN!|TWO WAY METHOD!!!!
Hi guys,
As requested, this video shows you how to make the best five minutes moist chocolate cake recipe (no oven! no bake!) in two ways with available ingredients during this lockdown.
My cake's cooking time was five minutes, but yours could be longer or lesser,depending on the pan/bowl used or your cooker.
Enjoy!!????
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#Recipe1-(WITHOUT EGGS/MILK/BUTTER)
220gm All purpose flour(1 1/2 cup)
85gm Cocoa powder(2/3 cup)
150gm White sugar(3/4 cup)
3 tsp Baking powder
130gm Oil/melted butter(1/2 cup+1tbsp)
550gm Warm water(1 3/4 cup+2tbsp)
Procedure:
-Mix all sifted dry ingredients together into a bowl
-Make a well in the bowl of dry ingredients and add in oil and then warm water and give it a good mix till well combined.
-Transfer cake batter into the pan of your choosing that will not burn or melt obviously, and cook on medium heat in a microwave for 5 minutes (depending on your microwave)
OR
-Transfer cake batter into a pan or bowl that can withstand heat and not melt, and place in a pot of salt (2 #60 Dangote salt pack) well leveled on medium heat,cover the pot and make your cake.
-Your Cake is ready when, a toothpick is inserted into the cake and it comes out clean.
#Recipe2-(WITH EGGS/MILK/BUTTER)
225gm All purpose flour(1 3/4cup)
60gm Unsweetened cocoa powder (1/2 cup)
270gm White sugar (1 1/3cup)
3 tsp Baking powder
165gm Soft butter (1 1/2 sticks)
3 Eggs
200gm Whole milk(1cup+1tbsp)
2tbsp Espresso coffee
1/4 tsp salt
A dash or 2tsp of the Essence of your choosing (I used vanilla)
Procedure:
-In a mixing bowl, mix butter, sugar and vanilla essence till combined.
-Add in eggs one at a time.
-Add in dry ingredients (half by half) and wet ingredients (coffee and milk)
-Transfer cake batter into a pan as you did for recipe one.
You can also bake recipe two in an oven. Just bake in a preheated oven at 180°c /350F for 30 minutes.
NOTE: You can best enjoy recipe one with ice cream or any frosting of your choosing.
The same goes for recipe two, which is my ideal chocolate cake recipe when I have an order.
Also recipe one MUST NOT be refrigerated as it will be too soggy.
Enjoy! ????????
#lockdown #chocolatecake #cookwith
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Music:
* Make Me Feel by Not The King.????
*That Day by Jef.
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I am a Nigerian, an aspiring food and lifestyle Youtuber. I love to cook, bake,I love to have fun and meet new people and try new things.
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Location: FCT Abuja (West Africa)
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Nigella shows us her scrumptious chocolate and raspberry pavlova.
Chocolate Zucchini Cake Recipe (my fave chocolate cake!) - Pai's Kitchen
This is my favourite chocolate cake recipe which I've been making for 10 years! It's super moist and chocolatey, and I also made this cake using 50% whole wheat flour and a ton of zucchini (to make up for the white chocolate cream cheese frosting!). It's also very easy to make, and it is a forgiving batter that is essentially foolproof, not to mention beautiful to serve once you frost it and sprinkle it with some pistachios!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Vegan Chocolate Cake | No Eggs, No Dairy | Moist Chocolate Cake Recipe | Vegan Desserts
A super moist chocolate cake baked without an oven. It is an eggless and dairy-free chocolate cake recipe. It is quick and easy to make!
Ingredients
Cake
1 3/4 cup flour, sifted
3/4 cup, sifted
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 tbsp. ground flaxseeds
2 cups raw sugar
1/4 cup canola oil
1 cup non-dairy milk
1 1/3 cup boiling hot water
Glaze
3/4 cup cocoa powder, sifted
2 cups powdered sugar
2 tbsp. flour
1/2 cup non-dairy milk or water
1. Combine flour, cocoa powder, baking powder,
baking soda, ground flaxseeds and raw sugar in a
mixing bowl. Mix until well-combined.
2. Pour the canola oil, non-dairy milk and
hot water inside the bowl and mix until free of lumps.
Do not over mix the batter.
3. Line the cake pan with a parchment paper and
pour the batter inside. Cover with an aluminum
foil.
4. Turn on stove to low-heat. Use a pot
that will fit the cake pan inside. Place a
cooling rack or stainless steel cookie cutter
on the bottom of the pan as an elevator for the
cake pan.
5. Pour about 1/2 inch high of water inside the pot and
put the lid on for about 3 minutes and place
the cake pan inside. Add more water inside the pot when
needed as it may dry up .Bake for 1 hr. 15 minutes.
6. Make the chocolate glaze. In a mixing bowl mix the
cocoa powder, powdered sugar and flour. Pour the
non-dairy milk inside and mix until free of lumps.
You may also run through a strainer to remove lumps.
7. Pour the mixture inside a saucepan and heat under low-heat
until it thickens. Mix continuously to avoid sticking to the
sides and forming lumps. You may shine the glaze using a tablespoon
of vegan butter.
8. Remove the cake pan from the pot and let it cool for 15 minutes.
Unmold the cake and let it cool completely before pouring the glaze
on it. Divide the cake in half to cool faster (or if you made
half this recipe and made a thinner cake, leave it).
Add some glaze in the middle of the cake and place the top layer
back. Pour the rest of the glaze on top and let it slide down
to cover the whole cake. Top it with cocoa powder and dark chocolate
shavings.
9. Now, serve hot or cold!
Hope you like this video! Leave us a comment below and let us know what you think. :)
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VEGAN CHOCOLATE CAKE | Gingernut chocolate cake | VEGAN CAKE | Food with Chetna
Welcome to my livestream baking class for International Animal Rescue, in support of their global fundraising event ‘Cakes for Apes’! Please click here to visit the Tiltify page so you can interact and make a donation:
I will be making a delicious vegan chocolate ginger nut cake – a very moist, delicious cake with gingernut running through the batter. Layered with gingernut ganache icing. This recipe is entirely vegan, but please do feel free to adapt it to suit your own dietary requirements if needed.
This recipe will feature our partners at Meridian Foods' gingernut butter! Get your jar here:
The ingredients you will need for the cake:
-300 ml almond milk
-2 tbsp cider vinegar
-100 gms vegan butter
-50 gms gingernut butter
-2 tsp instant coffee
-250 gms self raising flour
-50 gms cocoa powder
-2 tsp baking powder
-1 tsp bicarb of soda
-250 gms caster sugar
For the ganache:
-400 gms tin of full fat coconut milk
-200 gms vegan dark chocolate
-50 gms gingernut butter
For the icing:
-270 ml vegan cream
-50 gms icing sugar
We hope you get involved, have lots of fun and help raise vital funds for International Animal Rescue’s orangutan rescue project in Borneo.
Happy Baking!
My BEST & Easy French Chocolate Cake + Organic & Gluten-Free, Tips, Culture | Karin Shibata
THE FULL PRINTABLE RECIPE IN US IMPERIAL AND METRICS
The classique and simple chocolate cake (Le gâteau au chocolat) is one of my best friend. Insipiring, relaxing to make, it can be filled with love and friendship... and can even heal broken hearts !!! ;)
And more recipes and food trips
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Feedbacks, comments, pics of your cakes are more than super welcome !!!
Ideas to adapt the recipe too ! ;)