How To make Butter Cream Ribbon Fudge Cake
------------------------------PATTI - VDRJ67A
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BUTTER CREAM RIBBON 8 oz Cream cheese; softened
1 Egg
1/4 c Sugar
3 tb Milk
2 tb Butter or margarine; soften
1 tb Cornstarch
1/2 ts Vanilla
:
FUDGE CAKE 4 oz Unsweetened chocolate square
1/2 c Butter or margarine; soften
2 c Sugar
2 Eggs
2 c All purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 1/3 c Milk
1 ts Vanilla
:
FUDGE FROSTING------------------------------- 2 oz Unsweetened chocolate square
1/4 c Butter or margarine
3 1/2 c Powdered sugar; sifted
1/3 c Milk
1 ts Vanilla
BUTTER CREAM RIBBON: Combine cream cheese, egg, and sugar in medium mixing bowl; beat at high speed until smooth. Gradually add milk and remaining ingredients, beating well. Set aside. FUDGE CAKE: Place chocolate squares in top of double boiler; bring water to boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat and let cool. Cream butter; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda and salt; stir well. Add flour mixture to creamed mix alternately with milk, beginning and ending with flour. Mix after each addition. Stir in melted chocolate and vanilla. Spread half of chocolate batter in a greased and floured 9x13" pan. Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining chocolate batter. Bake at 350~ for 55-60 minutes or until tested done. Let cool completely in pan on wire
rack. Spread frosting over cooled cake. FUDGE FROSTING: Combine chocolate and butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melts, stirring occasionally. Remove from heat and let cool. -----
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FUDGE Chocolate Frosting THICK Smooth Delicious Silky THE BEST FUDGE FROSTING EVER! Cake Frosting
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INGREDIENTS: Makes Approx 3 Cups
IMPORTANT NOTE: in the video I said 200g Chocolate! Sorry! It should have said 260g! ????♀️
260g Dark Chocolate (Use a chocolate you enjoy eating)(the video says 200g which is an error! Sorry!!!)
130g Unsalted Butter
100g Powdered Sugar
1-2 Teaspoons Vanilla
1/2 Teaspoon Instant Coffee Granules (Optional)
Pinch Salt
200ml Whipping/Heavy Cream
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How to make Caramel Chiffon Cake with Creamy Caramel Frosting and Buttercream Recipe
Melt in your mouth, soft & fluffy Caramel Chiffon Cake with Creamy Caramel Frosting and Buttercream Recipe.
This cake is so soft, very delicious and you will surely going to love it.
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If you tried it, I would love to hear your feedback how it turned out ????
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Buddy Valastro shares his easy, go-to buttercream recipe for foolproof cake decorating.
BEST CHOCOLATE FUDGE FROSTING you will ever make! ???? | 2 ways to use Chocolate Fudge Frosting ????
If you are looking for a super easy beginner friendly frosting for your cakes and cupcakes, look no further!
This is my Go-To Dark Chocolate Fudge Frosting and when I used this on a Chocolate Cake Video on my YouTube 2 years ago, you guys absolutely loved it!
So, I thought it deserved a video of its own and this time with a variation! I present to you my EPIC Dark Chocolate Fudge Frosting with 2 super indulgent variations!
✅Recipe (Perfect to Pipe 12 Cupcakes or a 6-inch layer cake of 2 layers):
????200 grams Fresh Cream (25% Fat minimum)
????200 grams Dark Chocolate
????100 grams sweetened condensed milk
????100 grams salted butter
????1/2 teaspoon Instant Coffee Powder
????Pinch of Sea Salt
Process:
????Add all the ingredients to a saucepan.
????Start heating on medium heat until everything melts
????Reduce heat to Low and continue cooking for 3-4 minutes stirring continuously so the fudge sauce doesn’t catch at the bottom of saucepan. I’d recommend using a non-stick pan for this
????Transfer to a bowl and refrigerate until it’s completely chilled.
????Transfer to a piping bag and pipe swirls or use it as a surprise filling for cupcakes when at room temperature
✅The above is your standard Dark Chocolate Fudge Frosting
✅Variation 2:
????Once your Fudge frosting has chilled thoroughly, whip on a high speed for 3 minutes. It becomes light, fluffy and pipes beautifully on cakes and cupcakes!
Only downside: It is not stable and will keep its shape if piped for about 30 minutes - 1 hour at room temperature and will need refrigeration.
However, works beautifully on layer cakes to give it a rustic look!
Let me know in the comments what you thought about this recipe!
DOUBLE CHOCOLATE ROLL CAKE ALA GOLDILOCKS WITHOUT CHOCOLATE!
YIELD: 1 WHOLE ROLL
BAKING TIME AND TEMP: 150°c for 20-23 minutes
pan: 12×16 rectangular pan
Chocolate Roll Cake in cups
6 medium size eggs
1/4 cup sugar for the egg yolks
1/4 cup oil -
1/3 cup milk
3/4 cup cake flour
1/4 cup cocoa powder
1/2 tsp. salt
1/2 tsp. baking powder
1/2 cup sugar for the egg whites
ingredients
1 cup light brown sugar
1/2 cup cocoa powder (hershey's)
5 tbsp. cornstarch
2 tbsp. butter or margarine
1 can of 375 ml. evaporated milk
1/2 tsp. salt
WITH COSTING AND IN GRAMS
Chocolate roll cake in grams
380 grams eggs -42.00
50 grams sugar for the egg yolks- 2.30
40 grams oil - 4.00
75 grams milk -4.00
90 grams cake flour - 4.00
25 grams cocoa powder - 8.00
3 grams salt- 0.10
2 grams baking powder- .50
100 grams sugar for the egg whites
------------------------
64.90
ingredients for chocolate fudge
1 cup light brown sugar= 10.50
1/2 cup cocoa powder (hershey's)=20.00
5 tbsp. cornstarch=5.00
2 tbsp. butter or margarine=4.00
1 can of 375 ml. evaporated milk=21.00
1/2 tsp. salt= 0.50
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52.00
54.90 + 52 = 106.90 cost of ingredients
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Super moist chocolate Cake with perfect chocolate ganache
Moist Chocolate Cake with perfect chocolate ganache
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moist chocolate cake
ingredients;
1 3/4cup all purpose flour
2 cups white sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1cup Milk
1/2 cup oil
2 large eggs
1tsp vanilla
1 stick nescafe ( 2g coffee)
1cup hot water (very hot)
super moist Chocolate cake
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