CAKE/CHOCOLATE CHIP CAKE/FROSTING/CHERYLS HOME COOKING/EPISODE 287
This homemade cake is so chocolately and full of great flavor. If you need a chocolate fix this is the one to make! Nothing like home made! ENJOY!
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Ingredients
For cake:
Cake flour 4 Cup (64 tbs)
Baking powder 6 1⁄2 Teaspoon
Salt 1 1⁄2 Teaspoon
Unsweetened cocoa powder 1 Cup (16 tbs)
Sugar 4 Cup (64 tbs)
Egg white 6
Shortening 1 Cup (16 tbs)
Milk 1 Cup (16 tbs)
Vanilla extract 3 Teaspoon
Chocolate chips 2 Cup (32 tbs)
Grated chocolate 1 Tablespoon (for garnish)
Cooking spray 1
For frosting:
Heavy whipping cream 1 Quart
Confectioners' sugar 2 Cup (32 tbs)
Vanilla extract 2 Teaspoon
Cocoa powder 1⁄2 Cup (8 tbs)
Directions
GETTING READY:
Preheat oven to 350°F.
Grease baking pans with cooking spray.
MAKING:
In a mixer, combine sifted cake flour, baking powder, salt, cocoa powder, sugar and mix until well combined.
Add egg whites, shortening, milk, vanilla extract and mix well. Fold in chocolate chips in small batches.
Transfer the cake batter to baking pans and spread evenly.
Pop into oven and bake for 40-45 minutes.
For frosting, whip heavy cream until stiff peaks. Add confectioners’ sugar, vanilla extract, cocoa powder and mix well until stiff.
Allow the cakes to completely cool off before frosting.
Spread frosting as shown in the video.
Garnish with grated chocolate and chill until serving.
SERVING:
Serve and enjoy!
Chef Cheryl Ann Shortt-Charles at theTasting Table
After flipping roles in the Cup of joe kitchen, Chef Cheryl - Ann Shorrt Charles tastes the Saltfish and Mushroom Quiche that Joel made for her.
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Inside-Out Carrot Cake Muffins
Make a dozen inside-out carrot cake muffins with a delicious, velvety cream cheese filling!
Ingredients:
cream cheese filling
8 oz package cream cheese, room temperature
1/4 cup granulated sugar
1 tsp pure vanilla extract
1 pinch salt
carrot cake
1 cup granulated sugar
2/3 cup oil
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 lb carrots, grated, 1½–2 cups
3/4 tsp salt
1 1/4 tsp cinnamon
1 1/4 cup all-purpose flour
1 tsp baking soda
For more simple and delicious recipes, visit
If you don't like COCONUT CAKE this recipe will change your mind! Moist coconut cake recipe
RECIPE:
SHOP:
So I just thought that I wasn’t a huge coconut cake fan, BUT this recipe CHANGED MY MIND! So much so that I would consider this coconut cake to be one of my new favourites – it’s that good!
This recipe consists of super soft and moist coconut cake layers, topped with an incredibly delicious coconut cream cheese frosting. It’s finished off with shredded coconut added to the outside of the cake which adds amazing texture to the cake – YUM!
INGREDIENTS:
Coconut Cake
- 2¼ cups (280 g) flour - regular, all purpose
- ¼ cup (30 g) cornstarch - also known as cornflour
- 1 tbsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temp
- 3 tbsp unflavoured vegetable oil - I use canola oil
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1¼ cups (275 g) canned coconut milk
- 1 cup (80 g) shredded coconut - dried, also called threaded coconut
Bake at 160 °C (320°F) with the fan on for 33 minutes, or until a toothpick comes out clean. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) ????
Coconut Cream Cheese Frosting
- 1 cup (225 g) unsalted butter - room temperature
- 4½ cups (570 g) icing sugar - also called powdered/confectioners sugar
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2)
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1½ cups (120 g) shredded coconut - dried, for decorating (recommended for texture - see note 8). Also called threaded coconut
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Thanks for watching!
Chef Cheryl-Ann Shortt-Charles on Cup of Joe TT - CGA Home Made Chilli Mayonnaise Clip
From Chef Tips on #CupofJoeTT courtesy CGA Ltd
Carrot Cheesecake -- Lynn's Recipes
Lynn demonstrates how to make a Carrot Cheesecake, kind of like the Cheesecake Factory. Three different layers make this cheesecake a really delicious dessert. From Cheryl Culver via Pinterest.
Cheesecake Ingredients:
16 ounces cream cheese, room temperature
¾ cup granulated sugar
1 Tablespoon flour
3 eggs, room temperature
1 teaspoon vanilla extract
Carrot Cake Ingredients:
¾ cup vegetable oil
1 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 pinch (about 1/8 teaspoon) salt
8-1/2 ounce can of crushed pineapple, well drained and reserve the juice
1 cup carrots, grated
½ cup flaked coconut
½ cup walnuts
Pineapple Cream Cheese Frosting Ingredients:
2 ounces cream cheese, room temperature
1 Tablespoon butter, softened
1-3/4 cups powdered sugar, sifted
½ teaspoon vanilla extract
1 Tablespoon pineapple juice, reserved from drained pineapple
1 pinch salt, (about 1/8 teaspoon)
Spray a 9 spring form pan with cooking spray and set aside.
Preheat oven to 350°.
In a large bowl, beat together 2 packages of cream cheese and ¾ cup sugar until smooth. Beat in 1 Tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
For the carrot cake: In a large bowl, beat the oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla until well blended. With a spoon stir in the 1 cup flour, baking soda, cinnamon and pinch of salt. Mix well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1-1/2 cups carrot cake batter over bottom of the prepared pan. Drop large spoonfuls of cream cheese batter over the carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with the remaining cream cheese batter, spreading evenly with a knife. (Do not marble with the knife.)
Bake in preheated 350° oven 50-65 minutes, or until the cake is set and cooked through. Cool to room temperature and then refrigerate. When the cake is cold, prepare the frosting.
For the frosting: Combine 2 ounces of cream cheese, butter, powdered sugar, ½ teaspoon vanilla, 1 Tablespoon of the reserved pineapple juice, and dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3-4 hours before serving.
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