Coffee Chocolate Cake In Kadai |Eggless Chocolate Mocha Cake | No Eggs, No Oven, Condensed Milk
Coffee Chocolate Cake In Kadai |Eggless Chocolate Mocha Cake | No Eggs, No Oven, Condensed Milk
#coffeechocolatecake #mochacake #Egglesschocolatecakewithoutoven
Ingredients:
For Cake :
Oil - 1/3 cup (55 gm )
Curd - 1/3 cup (80 gm)
Powdered Sugar - 1/2 cup & 2 tbsp (120 gm)
All Purpose Flour/ Maida - 1 cup (150 gm)
Cocoa Powder - 1/4 cup (20 gm)
Baking Powder - 1tsp
Baking Soda - 1/2 tsp
Salt - 1 pinch
Milk - 1/2 cup
Coffee Powder - 1tsp
Hot Water - 3 tsp
For sugar Syrup:
Sugar - 1.5 tbsp
Coffee Powder - 1/2 tsp
Hot Water - 1/2 cup
For Cream:
Cream - 1.25 cup (250 ml)
Cocoa Powder - 1/4 cup (20 gm)
Coffee Powder - 1tsp
Powdered Sugar - 1/4 cup (60 gm)
For Chocolate Ganache :
Dark Compound Chocolate - 75 gm
Cream - 40 ml
#anyonecancookwithdralisha #dralishacoffeechocolatecake #chocolatecakeinkadai #bestchocolatecakerecipe #easiestcakerecipe #chocolatecake #birthdaycake #chocolatefrosting
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Best Eggless Mocha Cake Recipe
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Mocha Cake Recipe | Moist Mocha Cake Recipe | Mocha Cake tutorial | Lordeliza Salundaguit
Mocha Cake By; Lordeliza S.
Buttermilk: (Mix and set aside atleast for 5 minutes)
1 Cup Evaporated Milk, 1 Tablespoon Vinegar
Mix, Dry ingredients (Must be sifted, except for the sugar)
2 & 1/2 Cups All purpose flour
1 Tablespoon Cocoa Powder
1/4 Cup Milk powder
1 & 1/2 Teaspoon Baking Soda
2 Teaspoon Baking powder
Mix
2 Eggs
1 Cup Vegetable Oil
1 Tablespoon vanilla
1 & 3/4 Cups Sugar
Mix
1/2 Cup like warm water (Mali yung nasabe ko sa video na 1 & 1/2 cup)
3 Teaspoon Black coffee powder
Pre-heat oven for 140 Degree celcuis for 10 minutes.
then drop temperature for 120 degree celcuis then bake for 1 hour and 30 minutes.
TAKE NOTE; DO NOT OVER MIX THE MIXTURE
IT WILL AFFECT THE TEXTURE OF OUR MOCHA CAKE.
This recipe can make 2pc. 6x3 round pan
Scoop 3 cups mixture each pan
Paano gumawa ng MOCHA frosting? Using whipping cream?
Ang gamit ko po dito ay EVER WHIP Whipping cream pero any brand ng whipping cream ay pwede niyo pong gamitin.
Napakasarap na mocha frosting na dapat mong subukan ????
2 CUPS WHIPPING CREAM
1/3 CUP CONFECTIONER SUGAR
3 Teaspoon Tablespoon BLACK COFFEE POWDER
1/4 CUP CHOCO FUDGE OR GANANCHE
FOR CHOCOLATE FUDGE
INGREDIENTS:
1/2 CUP COCOA POWDER (UNSWEETENED)
2 CUPS EVAPORATED MILK
6 TBSP. CORNSTARCH
1 CUP SUGAR
1 TSP. IODIZED SALT
2 tbsp. VEGETABLE OIL OR MELTED BUTTER
1/3 CUP WATER
1/3 CUP ALL PURPOSE CREAM
Procedure: Haluin lang lahat, isalang sa mahinang apoy hangang sa lumapot.
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MOCHA CAKE | ala goldilocks | swiss meringue buttercream | (025)
hi everyone. i'll do the recipe test for you po. please check the link for the orginal source ng recipe. ❤❤❤
________________
pastry tip : wilton 1B
i used 3 7x3 pan
bake at 300F
**time and temperature depends on your oven
mocha cake
6 large egg yolk
1 c sugar
1 tsp instant coffee (i used nescafe classic)
1 tsp cocoa (bakersfield)
1 tsp vanilla
1 tsp hot water
1/2 c canola oil
1 c cake flour, sifted
1 tsp baking powder
6 large egg whites, room temperature
1 tsp cream of tartar
mocha swiss meringue buttercream
1 c sugar
4 large egg whites, room temperature
1 1/2 c butter, cubed, cold (i used baker's best margarine)
1 tsp coffee
1 tsp cocoa
5 tsp hot water
1 tsp vanilla
chocolate ganache
1/2 c chocolate chips
1/4 c all purpose cream
__________________
in grams...
6 large egg yolk (53 to 68 grams - whole egg)
200 grams sugar
1.5 grams instant coffee (i used nescafe classic)
1.5 grams cocoa (bakersfield)
5 grams vanilla
5 grams hot water
100 grams canola oil
95 grams cake flour, sifted
2.4 grams baking powder
6 large egg whites, room temperature
2.4 grams cream of tartar
mocha swiss meringue buttercream
200 grams sugar
4 large egg whites, room temperature
337.5 grams butter, cubed, cold (i used baker's best margarine)
1.5 grams coffee
1.5 grams cocoa
24 grams hot water
5 grams vanilla
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Eggless Soft Moist Mocha Cake | Stable Mocha Cream Frosting
Eggless Soft Moist Mocha Cake – this cake is unbelievably soft and moist. Last week I did an egg version, and not forgetting the eggless version this week. The cake itself is super delicious with a fluffy and soft texture, almost you can’t tell if it was made without eggs. The fragrant is amazing when you add some coffee flavour to a chocolate cake. My whole house smells mocha after baking this cake. Ermine frosting is such an amazing recipe. It’s creamy, smooth and super stable. This frosting is so easy, basically just follow the recipe and method, quite a fool proof recipe.This cake can be stored in the fridge for at least 3-4 days, so if you wish to bake ahead of time for a party, this cake will be a good choice. I hope you’ll be inspired and give this cake a try. Enjoy!
If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON.
Ingredients:
• Eggless Mocha Sponge Cake
I was using 15cm or 6 inch round pan.
105g [⅓ cup + 2 tbsp] whole milk, warm
6g [2 tsp] instant coffee
230g [2 cup] cake flour
6g [1½ tsp] baking powder
4g [¾ tsp] baking soda
20g [3 tbsp] cocoa powder
¼ tsp salt
150g [¾ cup] caster sugar
112g [½ cup] oil
120g [½ cup] plain yogurt
1 tsp vanilla extract
• Mocha Cream Frosting
120g [½ cup + 1 tbsp] caster sugar
50g [⅓ cup + 1 tbsp] plain flour
10g [1½ tbsp] cocoa powder
6g [2 tsp] instant coffee
340g [1⅓ cup] whole milk
300g [1⅓ cup] unsalted butter, room temp
mocha syrup
[1 tsp instant coffee+ 1 tsp cocoa powder
+ 1 tbsp sugar + 1 tbsp hot water]
• Chocolate Drizzle
20g [2 tbsp] dark chocolate, chopped
20g [1⅓ tbsp] whipping cream, hot
Instructions:
• Eggless Mocha Sponge Cake
1. In a glass, mix the warm milk and coffee together. Mix well until the coffee is fully dissolved. Set aside.
2. Sift all the dry ingredients: cake flour, baking powder, baking soda, cocoa powder and salt. Give it a quick mix. Set aside.
3. In a large mixing bowl, add sugar, oil, yogurt and vanilla extract. Mix vigorously to combine well.
4. Add in the sifted ingredients in 3 batches, alternate with the coffee milk mixture. Mix until combined.
5. Add in the coffee milk mixture in 3 batches, alternate with the sifted ingredients. Mix until combined.
6. Transfer the batter into the prepared 15cm or 6 inch round pan, greased and lined with parchment paper. Drop the pan few times on the table top to release air bubbles.
7. Bake in preheated oven at 175°C/348°F for 30-35 minutes.
8. After out from oven, remove cake from the pan. Let it cool completely.
9. Slice the cake into 4 sheets.
• Mocha Cream Frosting
1. In a pot, add sugar, flour and cocoa powder. Give it a quick mix.
2. Gradually add in the milk, stir to combine. Break as much lumps as possible.
3. Cook on medium heat until the sauce is thickened. Lift up using the spatula or whisk, it should be able to hold the lump on it.
4. Transfer to a bowl.
5. Cover with cling film directly on top to prevent formation of skin.
6. Set aside until it is completely cool before use.
7. In a large bowl, add butter (room temp). With an electric mixer, mix on high speed until the butter is creamy and pale.
8. Add in the cooked mixture little by little in a few batches. Continue mixing on high speed until it is well combined.
9. The cream should be very smooth and stable. You can pop into the fridge for 10 minutes just to firm up the consistency more.
• Mocha Syrup
1. In a bowl, add all the dry ingredients and then add the hot water.
2. Mix until all the ingredients dissolved.
3. Cool completely. Set aside.
• Assemble the Cake (refer to video)
• Chocolate Drizzle
1. In a small bowl of chocolate, add the hot whipping cream into the chocolate. Make sure all chocolate submerge into the cream.
2. Let it sit for 5 minutes.
3. After 5 minutes, mix until the chocolate is combined and no lumps.
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Email: gracioustreatz@gmail.com
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.
Super Moist White Chocolate Mocha Cake Recipe
Super Moist White Chocolate Mocha Cake – This is my first time making the cake this way. The technique is a little different as in I mixed the butter into the sifted ingredients until it becomes like sand. This cake is super moist and soft. Just watch out the baking in the oven, do not over baked it. The cake came out perfect. The texture is quite fine. You can also use all-purpose flour if you wish, I believe it will still come out great. I normally don’t like my cakes too sweet, so I have reduced the sweetness a lot partly because the white chocolate is considered sugar to me. I also wanted to do the white chocolate drip as part of the deco, then I changed my mind because it will be adding a lot of sugars to the cake. I hope you’ll be inspired and give this cake a try. Enjoy!
If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON.
Ingredients:
• White Chocolate Mocha Cake
240g [2 cup] cake flour
3g [¾ tsp] baking powder
3g [½ tsp] salt
115g [½ cup] white chocolate
120g [½ cup] whole milk, luke warm
2 tsp instant coffee
100g [½ cup] caster sugar
113g [½ cup] unsalted butter, softened
2 large eggs, room temp
1 tsp vanilla extract
• Mocha Swiss Meringue Buttercream
3 egg whites OR120g [½ cup]
150g [¾ cup] caster sugar
230g [1 cup + 1 tbsp] unsalted butter, lightly softened
1 tsp instant + 1 tsp hot water
• Coffee Syrup
2g [1 tsp] instant coffee
15g [1 tbsp] sugar
15g [1 tbsp] hot water
Deco:
piping tip: #869
coffee beans
Instructions:
• White Chocolate Mocha Cake
1. Preheat oven at 170°C/340°F.
2. Sift the dry ingredients into a large mixing bowl: flour, baking powder and salt. Give it a quick whisk and set aside.
3. Melt the chocolate in a hot water bath. You can also melt it in a double boiler or microwave for few seconds. Set aside.
4. In a jug, mix luke-warm milk and instant coffee. Mix to dissolve the coffee completely. Set aside.
5. Cut the butter in chunks and let it rest until it gets softened (not melting).
6. In the large mixing bowl of sifted ingredients, mix on low speed with an electric mixer. Gradually add in the pieces of butter. Mix until they become sand.
7. In the jug of milk coffee, add in the eggs and vanilla extract. Stir until well combined.
8. As you’re mixing the bowl of butter and flour, gradually add in the milk coffee egg mixture. You may increase the speed just until combined and ribbon formed, maybe about 30-60 seconds depending on your mixer speed. Do not over mix.
9. Divide the batter evenly into three 6-inch pans. Drop the pans hard on the table to release air bubbles.
10. Bake in preheated oven at 170°C/340°F for 20-23 minutes or until inserted skewer comes out clean.
11. Remove the cakes out of the pans. Let them cool completely.
• Mocha Swiss Meringue Buttercream
1. In a mixing bowl, add egg whites and sugar.
2. Place the bowl over a double boiler. Heat the pot in low heat, and continuously mix it until the mixture reaches 65°-70°C / 150°-158°C.
3. Remove the bowl from the double boiler.
4. With an electric mixer, mix the egg whites on high speed. This process will take about 8 minutes or so. As you’re mixing toward achieving stiff peaks, touch the bowl with your hand. If the bowl is completely cool and the meringue achieved stiff peaks, that means it is good to go.
5. Gradually add in the cut up butter in chunks. Add in one at a time as you mix on high speed. As the butter is incorporated into the meringue, add in another one. During the process, the mixture might be a little curdled, that is normal. Keep going until all the butter is mixed in and well incorporated. The cream will eventually become stiff and stable. When you lift up your paddle, a lump will be held within the paddle. That shows the cream is stable.
6. Add in the dissolved coffee. Continue Mixing until well combined.
7. Transfer the buttercream into a piping bag for the assembling of the cake.
• Coffee Syrup
1. In a small bowl, dissolve sugar and instant coffee with the hot water.
2. Set aside for cooling.
• Assemble the Cake (refer to video)
Follow me at:
Instagram: @gracioustreatz
Email: gracioustreatz@gmail.com
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.