German No-Bake Chocolate Cake - Kalter Hund
In this video I will show you how to make a German no bake biscuit cake named “Kalter Hund”. This no bake cake is very quickly assembled and is a delicious treat on hot summer days as it is served right out of the fridge.
German No-Bake Chocolate Cookie Cake Recipe:
Best Chocolate Eclair Recipe
This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!
Full Recipe:
If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!
HOW LONG DO CHOCOLATE ECLAIRS LAST?
Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.
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Pasta Sokolatina: Moist Chocolate Cream Cake
Get the exact recipe here:
Ingredients
For the Cake:
2 and 1/2 cups (370g) all-purpose flour
1 and 1/2 cups (160g) unsweetened cocoa powder
2 teaspoons (12g) baking soda
1 teaspoon (4g) baking powder
1 teaspoon salt
3 ounces (90g) semi-sweet baking chocolate
1 and 1/2 cups prepared hot coffee
3/4 cup light olive oil
1 cup yogurt
1/2 cup milk
2 teaspoons pure vanilla extract
3 cups granulated sugar
3 large eggs
For the Pastry Cream:
2 cups (475ml) whole milk
4 tablespoons (40g) corn starch
3/4 cup (187g) granulated sugar
1/4 teaspoon salt
4 egg yolks
1/4 cup heavy whipping cream
1 teaspoon pure vanilla extract
For the Chocolate Ganache:
12 oz (340g) semi-sweet chocolate
1 and 1/2 cups (375ml) heavy whipping cream
1/2 teaspoon instant coffee
1/2 teaspoon pure vanilla extract
For the Whipped Cream:
2 cups (500ml) heavy whipping cream
2 teaspoons pure vanilla extract
1/2 cup confectioner's sugar
For the Syrup:
1/2 cup (125ml) water
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon instant coffee
Instructions
Make the Pastry Cream:
Combine the milk, half of the sugar, and the salt in a saucepan and cook it over medium heat until steaming hot. Combine the egg yolks, remaining sugar, cream, and cornstarch in a bowl and whisk together until smooth. Add the hot milk to the egg mixture and whisk together. Transfer the mixture back to the saucepan and cook over medium heat while whisking it comstantly until thickened. Pass the cream through a strainer that has been set over a large bowl. Cover the cream with plastic to prevent a skin from forming and set aside to cool.
The pastry cream can be chilled in the refrigerator up to 2 days. Whisk it together until smooth before spreading it on top of the cake.
Make the Cake:
Preheat the oven to 350 °F, 170 °C.
In a large bowl combine the flour, cocoa, baking soda, baking powder, and salt and whisk together.
In another large bowl, whisk together the eggs, sugar, and oil. Place the chocolate in a medium bowl and pour the hot coffee over it and whisk together until it melts.
Add the yogurt, milk, vanilla and coffee mixture to the large bowl and whisk together until smooth.
Add the flour mixture to the wet ingredients in a few batches until incorporated.
Grease a 9 by 13-inch baking pan and a 9-inch round by 3-inch deep pan or 2 9 by 13-inch pans.
Distribute the cake batter between the 2 baking pans. Fill the 9 by-13-inch cake pan a little bit less than halfway.
Bake the cakes on the center rack for about 35 minutes or until a cake tester that has been inserted in the center of the cake comes out clean.
Note: The cake that is baked in the round pan will take an extra 10 minutes to bake.
As soon as the cake comes out of the oven, poke it all around with a toothpicka nd brush the cooled syrup over top. Allow to cool completely.
Once the round cake has cooled, release it from the pan and wrap it in 2 layers of plastic wrap. The cake can be frozen for up to a month.
Make the Syrup:
Combine all of the syrup ingredients (except the vanilla) in a small saucepan and whisk them together. Place the pot over high heat and as soon as it comes to a boil and the sugar melts remove from the heat and add the vanilla. Set aside to cool.
Make the Ganache:
Add teh chocolate and coffee to a bowl and heat the heavy cream until scalding hot. Pour the cream over the chocolate and add the vanilla. Whisk together until smooth and shiny.
Make the Whipped Cream:
Add all of the whipped cream ingredients to a large bowl and whip until thick and creamy.
Assemble the Pastry:
Add about a quarter cup of the ganache to the pastry cream and whisk together until smooth.
Add 3-4 tablespoons of the ganache to the whipped cream and whisk together until smooth.
To make the Bavarian cream: add about 2 cups of the chocolate whipped cream to the pastry cream and fold together. Spread this topping over the chocolate cake. Chill the cake in the freezer for 15-20 minutes.
Warm the ganache in the microwave for 10-15 seconds. Pour the ganache over the chocolate Bavarian cream and spread it evenly across the top using an offset spatula.
Chill the cake in the freezer for about 20 minutes.
Transfer the remaining chocolate whipped cream into a piping bag that has been fitted with a large star tip.
Cut the cake into 12 large portions or into smaller portions. The better chilled the cake is the easier it will be to slice neat portions.
Pipe rosettes or stars on top of each slice.
Serve with Greek coffee. Kali Orexi!
Notes
Make-Ahead Freezer Instructions:
The chocolate cake can be baked weeks ahead of time and wrapped tightly with plastic wrap and then frozen.
The entire pastry can be assembled and frozen for up to 2 weeks. Thaw overnight in the refrigerator and serve.Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
BAVARIAN CREAM CAKE WITH JAM & WHITE CHOCOLATE / BAVAROIS CHOCOLAT BLANC & FRAISE / HOW TO MAKE CAKE
BAVARIAN CREAM CAKE WITH JAM AND WHITE CHOCOLATE / BAVAROIS CHOCOLAT BLANC ET FRAISE/ HOW TO MAKE CREAM CAKE
My cake pan size : 28 x 18 x 7 cm
Cake pan that we can use for this cake :
Preparation time : 1 hour
Waiting time 4 ½ hours
INGREDIENTS
Base cake :
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• Strawberry Jam 200 grams
• Cream 100 ml
• Whipping Cream 300 ml
• Agar Agar powder or gelatin powder 1½ tsp
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• White chocolate 150 grams
• Cream 100 ml
• Whipping Cream 200 ml
• Agar Agar powder or gelatin powder 1 tsp
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• Red fruits 100 grams (strawberry or raspberry or cherry or cranberries)
• Sugar 100 grams
• Water 200 ml
• Agar Agar powder or gelatin powder 1 tsp
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To decorate
• Red fruits
• White chocolate
*********************************************************************
INGRÉDIENTS
Moule à Gâteau :
Gâteau à la génoise :
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• Confiture de fraises 200 grammes
• Crème 10cl
• Crème fleurette 30 cl
• Agar Agar en poudre ou Gélatine en poudre 1½ càc
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• Chocolat blanc 150 grammes
• Crème 10cl
• Crème fleurette 20 cl
• Agar Agar en poudre ou Gélatine en poudre 1 càc
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• Fruits rouges 100 grammes (fraise ou framboise ou cerise ou canneberges)
• Sucre 100 grammes
• De l'eau 20 cl
• Agar Agar en poudre ou Gélatine en poudre 1 càc
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Pour Décorer
• Fruits rouges
• Chocolat blanc
Royalty Free Music from Bensound
AE theme rights reserved by Red_Box | videohive
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Please watch: How to make PINEAPPLE KESARI? | PINEAPPLE DESSERT | PINEAPPLE SWEET
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How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
BUTTERMILK SUBSTITUTE:
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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