18 CALORIE CHOCOLATE OATMEAL CAKE- Low calorie chocolate cake recipe
Snack on this delicious and incredibly low calorie chocolate oatmeal cake!
I cut 10 bars out of it and each bar has 18 calories only!
???? Ingredients
Oat cereal: 10 tablespoons
Cocoa powder: 2 tablespoons
Sweetener: 3.5 tablespoons
Baking powder: 1/2 teaspoon
Low fat yogurt: 4 tablespoons
Low fat almond milk or any low fat milk: 1/4 cup
Espresso (optional)
Vanilla essence (optional)
Unsweetened applesauce or melted butter: 1 tablespoon
#lowcalorieoatmealcake
#lowcaloriesnacks
#mylittlecookbook
No-Knead Cherry & Chocolate Brioche Recipe
Brioche is one of my favourite doughs to work with. It is extremely simple to make and it’s super versatile and that is why I keep coming back to it. The brioche playlist on my channel is full of different recipes savoury and sweet. Sweet ones are usually the more popular ones, so I decided to make this cherry and chocolate filled loaf.
I saw a similar recipe on the King Arthur Baking website and thought I could adapt it to my style and turn it into a nice sliceable loaf. Once again, my USA Pan Pullman tin came in handy. It’s been used quite a lot in the last few months and for good reason. It is one of my favourite pieces of baking equipment. You can use a regular 2lb (900g) tin for this recipe.
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Principles of Baking
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#Bread #Baking #ChainBaker
No Oven Chocolate Cake [Only 3 Ingredients]
Chocolate Cake Only 3 Ingredients In Lock-down Without Egg, Oven, Maida Recipe [ASMR]
チョコケーキ3つの成分 の作り方 [Eating sound]
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●● Recipe (レシピ):
- 28 Oreo Cookies
(オレオ)
- 1Tsp Baking powder
(ベーキングパウダー)
- 1Cup Milk (245ml)
(牛乳)
- Cooking oil
(油)
- Low heat 40 minutes
(弱火 40分)
- Chocolate Ganache
(ガナッシュ)
#ASMR #OhNino #NinosHome #chocolatecake
Trans:
1. 3가지 재료로 초콜릿 케이크 만들기
2. [KO CẦN LÒ] Làm Bánh Sicula với 3 Nguyên Liệu cực kỳ dễ luôn nèeeee
3. Chocolate Cake 3 Bahan In Lock-down Without Oven, Egg, Maida
4. เค้กช็อคโกแลตหน้านิ่ม วัตถุดิบ3อย่าง ไม่เตาอบ ไม่เครื่องตี
5. 巧克力蛋糕只需三样食材 [沒有烤箱]
6. بثلاث مكونات فقط اسرع و اطيب كيكة شوكولا بطريقة لن تخطر ببالك
7. बिना अंडे और बिना ओवन का चॉकलेट केक बनाए 3 चीजो से
Delicious Chocolate Cake Hacks | How To Make Chocolate Cake Decorating Ideas | So Yummy Cake
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▽ About Mr.Cakes: Easy How To Make Cake, DIY Chocolate Cakes, Chocolate Cupcakes, Drip Chocolate Cakes and MUCH More!
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How To Make The Ultimate Chocolate Cake
Reserve the One Top:
Get the recipe:
THE ULTIMATE CHOCOLATE CAKE
Servings: 12
INGREDIENTS
CAKE
1½ cups flour
1 cup Dutch processed cocoa powder
1 teaspoon salt
1½ teaspoons baking soda
½ teaspoon baking powder
1½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter, softened
1½ cups sugar
3 eggs
½ cup mayonnaise
4 ounces dark chocolate, chopped
BUTTERCREAM
1½ cups butter, softened
1 tablespoon vanilla extract
½ cup Dutch processed cocoa powder
5 cups powdered sugar
Fresh fruit, to decorate
PREPARATION
1. Preheat oven to 325˚F (160˚C).
2. Grease and line three 8-inch cake tins with parchment paper.
3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
7. Add the mayonnaise and beat until the mixture is smooth and creamy.
8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
10. Distribute the batter evenly between the 3 prepared cake tins.
11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
14. While your cakes are cooling, prepare the buttercream.
15. In a large bowl, beat together the butter and vanilla.
16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
17. Decorate to your liking.
18. Enjoy!
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Credits:
MUSIC
SFX Provided By AudioBlocks
(
Innocent Echoes
Licensed via Warner Chappell Production Music Inc.
Chocolate Cake Recipe
NEVER buy a box mix again with this Chocolate Cake Recipe! It's EASY and tastes so good - especially with that fudgy frosting.
PRINTABLE RECIPE:
Be sure to see the link above for all the tips and tricks for best results.
BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link):
RECIPE:
INGREDIENTS
FOR THE CAKE
1 3/4 cups granulated sugar (347g)
3/4 cup unsweetened cocoa powder (63g)
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 1/2 cups all-purpose flour (310g)
1/2 cup vegetable oil (119 ml)
2 large eggs
1 cup hot water (237ml)
1 cup buttermilk (237ml)
1 teaspoon vanilla extract (5ml)
FOR THE FUDGY CHOCOLATE FROSTING:
1 cup unsweetened cocoa powder (85g)
5 cups powdered sugar (565g)
1 cup unsalted butter, melted (227g)
1 teaspoon vanilla extract (5ml)
1/2 teaspoon salt
5 tablespoons milk (75ml), use regular milk for best results
INSTRUCTIONS
MAKE THE CAKE:
Preheat oven to 350°F. Prepare cupcake pans with liners or grease and flour cake pan(s).
Whisk together sugar, cocoa, salt, baking powder, baking soda, and flour in a large bowl. Set aside.
Whisk oil, eggs, water, buttermilk, and vanilla in a large measuring cup or bowl.
Pour wet ingredients into dry ingredients and whisk until smooth. Batter will be thin.
Pour into prepared pans and bake as directed, or until a toothpick comes out clean from the center. Cool completely before frosting.
MAKE THE FROSTING RIGHT BEFORE USING:
Add powdered sugar and cocoa to a very large bowl. Whisk to combine and get out any lumps.
Pour in unsalted butter and mix with a hand mixer or stand mixer until crumbly, then add vanilla and salt.
Add milk and mix until frosting is smooth and the desired consistency. Use immediately.
Bake Time:
24 cupcakes: 13-16 minutes
Two 9-inch rounds: 28-35 minutes
9×13-inch pan: 35-40 minutes
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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