How To make Apricot Chocolate Coffeecake
1/2 C Blanched Almonds
chopped
2 Sticks Butter Or Margarine :
softened
1 Pkg Cream Cheese, (8 Oz) softened
2 1/4 C Sugar
1/2 C Unsweetened Cocoa Powder, Prefer
5 eggs
2 1/2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces apricots, dried :
chopped
6 ounces semisweet chocolate chips
1. Preheat oven to 350F. Genereously grease a 12-cup bundt pan. Scatter 1/4 cup almonds over inside of pan. In a large bowl, beat together butter, cream cheese, and 1 3/4 cups sugar with an electric mixer on medium until light and fluffy, about 2 mins. Add cocoa and beat well. Add eggs, one at a time, beating well after each addition. 2. Sift together cake flour, baking powder, baking soda, and salt. Add to chocolate mixture. Beat with mixer on low until blended. 3. In a small bowl, mix together remaining 1/4 cup almonds, remaining 1/2 cup sugar, apricots, and chocolate chips. Spoon half of cake batter into prepared pan. Sprinkle 2/3 of apricot mixture over center of batter (mixture will burn if it touches the sides or middle tube of pan). Spoon on remaining batter and sprinkle remaining apricot mixture on top. 4. Bake 50 to 55 mins, or until a cake tester inserted in center comes out clean. Let cake cool in pan 15 to 20 mins, then invert onto a rack to let cool completely before serving.
How To make Apricot Chocolate Coffeecake's Videos
How To Make COFFEE CAKE / Apricot Cheese
Today I’m making a delicious Apricot cheese coffee cake they are so easy to make but what a treat they are...You turn a box pound cake into something very rewarding... hope you all give them a try they sure are a pleaser and thanks for watching ❤️
#cookingwithdonna #coffeecake #baking
Inquires: donnacantu16@gmail.com
Apricot and raisins cake with chocolate chips
2cups plain flour
Half a cup of milk
Half a cup of melted butter
3eggs
1tsp vanilla essence
1tsp baking soda
1tsp baking powder
Half cup sugar
1 cup dried apricot cut
Half cup raisins
Half cup chocolate chips
Retro 80s Bisquick Coffee Cake | Cherry Swirl Coffee Cake | Vintage Recipe
#vintagerecipe #1980s #bisquick #maikoh #retrorecipe #retro #vintage #cake #dessert
Time to jump in the DeLorean and head back to 1986 to try out this month's vintage recipe, a Bisquick Cherry Swirl Coffee Cake!
I wasn't sure what to expect my first time using Bisquick, but this is delicious! This recipe is definitely a keeper!
Try it out and tag me on Instagram:
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INGREDIENTS:
CAKE:
4 cups Bisquick baking mix
½ cup sugar
¼ cup margarine or butter, melted
½ cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
3 eggs
1 can (21 ounces) cherry, apricot, or blueberry pie filling
GLAZE:
1 cup powdered sugar
1-2 tablespoons milk
103_29 performed by SOUND BANK (サウンドバンク)/via Adobe Stock
VCR VHS footage by Allan Hazle
Flourless Chocolate Cake with Coffee Mousse Recipe
Flourless Chocolate Cake with Coffee Mousse - decadent flourless chocolate cake topped with a soft airy coffee mousse. Gluten-free cake perfect for any occasion.
To print the recipe check the full recipe on my blog:
#flourlesschocolatecake #coffeemousse
Chapters:
0:00 - Intro
0:18 - Flourless Chocolate Cake
2:15 - Coffee Mousse
4:30 - Enjoying the cake
Ingredients
Makes about 8-10 servings
Flourless Chocolate Cake
1/2 cup (110g) butter
5 oz (150g) semisweet chocolate
3 eggs, separated
1/2 cup (100g) sugar
1 tbsp (8g) unsweetened cocoa powder
pinch of salt
Coffee Mousse
2 egg yolks
1/2 cup (100g) sugar
1 1/2 tbsp (12g) cornstarch
2/3 cup (160ml) warm milk
1/2 tsp (3g) vanilla extract
1 tbsp (4g) instant coffee
1/2 tbsp (5g) gelatin powder
2 tbsp cold water
1 cup (240g) whipping cream, 35% fat, chilled
1. Grease and line a 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder and salt.
3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture.
4. Pour batter into prepared pan and bake for 25 minutes. Let it cool completely in the pan over a cooling rack.
5. Prepare the coffee mousse. Stir egg yolks with sugar until creamy and pale yellow colored. Stir in cornstarch. Gradually whisk in the warm milk until completely combined.
6. Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens.
7. Remove from heat and stir in vanilla extract and instant coffee. Let it cool.
8. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over coffee mixture.
9. Whip the the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.
10. Spread the coffee mousse over the chocolate cake in the pan, using an offset spatula.
11. Cover and refrigerate for about 4 hrs or overnight to set before serving.
12. Run a warm knife around the edges of the cake to remove the sides of the pan.
13. Dust the top of the cake with cocoa powder.
14. Using a warm knife cut the cake into slices and serve.
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Coffee Cake | Mocha Cake | Chocolate & Coffee Flavored Cake | Old Fashioned Coffee Cake
Hello Everyone
Today I am making a really delicious Coffee cake for you all. You will surely love it & the best part is its butter & cream cheese frosting.
Hope you all like the recipe.
#foodjourneywithshama #coffeecake #mochacake
Chocolate Battenberg
Chocolate Battenberg.
Servings:
serving time8
Ingredients
1 1/2 cups butter
1 1/2 cups sugar
1/2 tablespoon vanilla extract
3 large eggs
2 cups flour
1/2 tablespoon baking powder
1/4 teaspoon kosher salt
3/4 cup whole milk
1/4 cup freshly brewed coffee
1/8 cup cocoa powder
1/2 teaspoon coffee extract
1 1/2 cups apricot jam
8 ounces chocolate, chopped
1 cup heavy cream
1 pinch salt
Powdered sugar
Instructions
Preheat oven to 450 degrees. Grease and line a 9 x 9 square cake pan and set aside.
In the bowl of a stand mixer, beat the butter and sugar until pale and aerated. Add vanilla extract and eggs, one at a time. Mix until just combined.
Add half of the flour, baking powder and kosher salt to the mixture. Pour in the milk and mix until just incorporated then add the the remaining flour, baking powder and salt.
Divide the mixture in half and place into two large bowls. Set aside.
Mix the cocoa powder into the hot coffee and mix into one of the bowls. Add the coffee extract and stir until well combined.
Spread a thin layer of the yellow cake batter on the bottom of the pan. Bake for 3 to 5 minutes until set. Top with a layer of cocoa coffee cake batter and bake for 3 to 5 minutes until set. Continue alternating layers and baking, ending with a final layer of cocoa. Remove from oven and allow to cool completely before cutting.
Using a ruler, cut the cake into 8 equal parts lengthwise. Using the apricot jam, attach the pieces to one another in two rows of alternating patterns. Wrap the cake in plastic wrap and chill for at least two hours or up to overnight.
For the ganache: In a heavy-bottomed saucepan, bring cream just to boiling. Place the chopped chocolate and salt in a heatproof bowl and pour the cream over. Allow to sit without mixing for about 5 minutes. Whisk until shiny and smooth then pour over chilled cake. Allow to set at room temperature.
Cut a strip of parchment and cross the surface of the cake on a diagonal. Sprinkle with powdered sugar to create a graphic line across the cake, then serve immediately.