How To make Butter Cream Ribbon Fudge Cake
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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. -----
How To make Butter Cream Ribbon Fudge Cake 's Videos
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!
How to Make Moist Chocolate Cake with Super rich chocolate Icing| | Best Chocolate Cake| Bake N Roll
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DYI buttermilk:
warm milk 1 1/2 cup ( i used fullcream milk)
white vinegar 1 1/2 tbsp ( you can use lemon juice instead 1 tbsp).
Mix all vinegar and milk and let it set for 5 to 10 minutes.
Cake Batter: ◇Moist chocolate cake/buttermilk chocolate cake
all purpose flour 390 grams (3 cups)
sugar 600 grams (3 cups)
make sure there are no lumps, cocoa powder 104 grams (1 1/3 cup) dutch process
baking soda 2 1/2 tsp
baking powder 2 tsp
salt 1 1/2 tsp
egg 3 large (60 grams each with shell)
vanilla 2 tsp
oil 2/3 cup
buttermilk 1 1/2 cup
hot water 1 1/2 cup (mix with coffee powder 1 tbsp)
Chocolate frosting:
powder sugar 800 grams ( 6 1/2 cup)
cocoa powder 160 grams ( 1 3/4 cup) dutche process
butter 300 grams (1 1/4 cup + 2 tbsp)
boiling water 200ml
dark chocolate 120 grams ( melted)
salt 1 tsp
Baking time: 55 mimutes to 1 hour
Oven temperature: 160°c
Chocolate fudge cake Recipe ala RED RIBBON
Recipe used:
1 can tall evap
1/2 cup cocoa
1 1/2 cup white sugar
4 tablespoon cornstarch
1 cup water
1 spoon butter
Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake | Mortar and Pastry
~Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake~
#MoistChocolateCake
We would love to see your works! Please tag us on Instagram and Facebook at Mortar and Pastry or use the hashtag mortarandpastry and show us your creations!
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Ingredients:
1 1/2 cup softened butter, unsalted
3 1/2 cup sugar
5 eggs
4 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 1/2 cup cocoa powder, unsweetened
1 1/2 tbsp instant coffee
3 cups hot water
Bake at 180C for 1 hour or until skewer inserted at the center comes out clean
Simple Syrup:
1/2 cup sugar
1/2 cup water
Chocolate Ganache:
500g dark chocolate
250mL all purpose cream
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How to make Chocolate Cake with Chocolate Buttercream Frosting | For Beginners | Step by Step
*** You can choose subtitles for the language you want with automatic translation.***
Piping tip : 2D
Ingredients
[For the cake]
*Divide the batter into three parts and make three cake sheets.
200 g (1 cup+1 Tbsp) brown sugar( You can replace it with Granulated Sugar. )
200 g (¾ cup + 2 tbsp) unsalted butter, softened plus extra for the tins
4 large eggs
200 g (1 1/2 cup + 2 Tbsp) all purpose flour
8 Tbsp cocoa powder(56 g)
1 Tbsp baking powder
1/4 tsp salt
½ tsp vanilla extract
4 Tbsp milk
[For chocolate buttercream]
300 g(1 1/3 cups ) unsalted butter(softened)
480 g(about 4 cups) icing sugar(shifted)
* If you don't like sweets, reduce it to 3 cups.
*It can be adjusted between 3 cups and 5 cups to suit your taste.
6 Tbsp cocoa powder(shifted)
5~6 Tbsp milk
1 tsp vanilla extract
[For chocolate ganache]
* Ratio 1 : 1
100 g dark chocolate
100 g hot fresh cream (*Whipping cream or heavy cream can be substituted by the same amount.)
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
-------------------------------------
52.00
54.90 + 52 = 106.90 cost of ingredients
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