PEAR AND CHOCOLATE CAKE RECIPE | WINE CHOCOLATE CAKE
In this episode I am teaching you how to make a delicious pear and chocolate cake recipe, infused with wine. This is a chocolate cake for grownups with delicate flavors of wine infused fresh pears, apples, coffee and guava. This is a sophisticated cake that is sure to please the most discerning palates. It is surprisingly simple to make and I am sure you will want to make it for every adult birthday celebration!
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CHAPTERS
0:00 - Introduction to making a pear and chocolate cake with wine
0:38 - Ingredients
2:00 - Making cake
5:40 - Preparing cake filling
7:18 - Making frosting
8:32 - Adding frosting to cake filling
8:53 - Adding guava liqueur to frosting
9:52 - Assembling the cake with all layers
8:52 - Adding guava liqueur to frosting
10:02 - Decorating the cake
You can find the complete and printable recipe, here:
Classic Chocolate Cake | Recipe | Food & Wine
This is a real old-fashioned American chocolate layer cake. It's very moist, very chocolatey, a snap to make and best baked the day before serving. FOR THE FULL RECIPE, VISIT:
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Classic Chocolate Cake | Recipe | Food & Wine
How to make moist cakes
Want to know my little secret to keeping my cakes delicious and moist? Then follow my very simple recipe below.
You can add the sugar syrup on to cakes and cupcakes which will add moisture and flavour. Brush the syrup on the cupcakes/cake as soon as you take it out of the oven as this will help the syrup to soak into the cake. If you feel the cake is a bit dry you can pour most of the syrup onto the cake, likewise, if the cake is softer and more moist, then just pour a smaller amount over the cake. Don’t pour all the syrup on the cake otherwise it will become too soft and unstable.
INGREDIENTS:
FOR 4 – 6 CAKES:
1 cup water, 1 cup castor sugar, juice of 2 – 3 lemons or oranges
Method:
Put the water into a microwave jug and cook on high for 1 minute and stir
Add any flavouring and allow to cool
Store in airtight container in the fridge for up to one month
For my sponge cake recipe, check out my website lulubellesbakes.com for this and MORE delicious cake recipes!
#lulubellesbakes #moistcakes #caketips
Delicious vegan chocolate and blueberry cake recipe by Essential Vegan
A delicious chocolate cake that is ideal for vegans. This easy dairy-free cake recipe is perfect for people who are lactose intolerant or have egg allergies too. The recipe was devised by Vanessa Almeida and is from her wonderful 'Essential Vegan' cookbook which is available through her website essentialvegan.uk
RECIPE
Ingredients:
Cake (ingredients per layer)
* 115g raw cane sugar
* 4 tsp unsweetened cocoa powder
* 1/2 tsp salt
* 170g flour
* 1 tsp baking soda
* 90 ml vegetable oil
* 1 tsp vanilla extract
* 2 tsp white cider vinegar
* 200ml cold water
Ganache
* 150g dark chocolate
* 250ml vegan single cream, warmed
* 2 tsp port wine
Topping
* 20g blueberries
Serves 10
METHOD:
CAKE
Mix the sugar, cocoa, salt, flour and baking soda in a big bowl.
Add the oil, vanilla essence and vinegar and pour the cold water over the mixture.
Combine well with a fork, but do not beat it.
Pour the mixture into a greased springform baking tray and bake it at 180 for 20-30mins.
Once done, wait for the cake to cool completely before removing it from the baking tray, and then repeat the recipe one more time (or do both layers at the same time if you can).
GANACHE
Melt the chocolate in a microwave or bain-marie.
Pour in the warm vegan single cream.
Add the port and then place in the fridge for 30 minutes to set.
PUTTING THE CAKE TOGETHER
Spread half of the ganache on top of the first cake layer (ie. the base) and put it in the fridge for 20 minutes.
Put the second layer on top of the first, and spread the rest of the ganache on top of this.
Blanket the surface of the cake with blueberries, and carefully dust it with icing sugar.
Place it in the fridge for 30 minutes before serving.
This video was produced by Terrapin 5 (terrapin5.co.uk) in association with Natural Mumma.
You can read Holly's blog and find out more about her book on naturalmumma.com
Mirror Glaze Cake
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Inspired by -
How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i