Black cake/rum cake | recipe its not a west Indian Christmas without it.
ingredients
Black cake recipe
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp glove
1 stick/ 1/2 cup butter
1 cup brown sugar
3 large eggs use 4 if they're small
2 1/2 to 3 cups pureed fruits adjust fruits to your liking
1 tbsp lemon zest
1 tbsp vanilla
2 tsp almond extract
burn sugar or browning add as much or as little as you like.
if your batter is too dry add alittle wine.
pre-heat oven to 285°F bake for 1 1/2 to 2 hours every oven cooks different so keep checking for doneness.
fruits recipe
1 cup raisins
1 cup currents
1 cup prunes
1 cup cherries
1 cup cranberries
2 cinnamon sticks
2 star anise
6 cloves
lemon peel
sweet wine
rum
add enough wine and rum to cover the fruits
burn sugar recipe
1 cup brown sugar
1/2 cup water
cake pan :
dense black cake recipe:
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Soaking the Dry Fruits | Super Moist Fruit Cake Recipe Part 1 | Holiday Favourites
With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!
Full Written Recipe -
#platinitwithwendy #fruitcake #goanfood
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Homemade Moist CHOCOLATE RUM CAKE | Recipes.net
Make chocolate cake adults will surely enjoy! This homemade moist chocolate rum cake combines the rich flavor of chocolate and the toasted sugar taste of rum. It's a dessert your family and friends won't get enough of.
???? Check the full recipe on how to make Chocolate Rum Cake here:
Ingredients:
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
½ cup dark rum
2 cups all-purpose flour
1 cup unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
½ tsp salt
⅛ tsp ground nutmeg
1 cup hot water
1 tsp almond extract
1 tsp vanilla extract
3 cups chocolate mousse icing
For Garnish:
chocolate shavings
⬇️ How to make Chocolate Rum Cake ⬇️
0:09 Preheat oven to 350 degrees F.
0:16 Beat butter in a bowl with an electric mixer until fluffy. Add sugar to butter, beating well.
0:31 Beat in the eggs one at a time along with rum until blended.
0:57 Sift and combine flour and the rest of the dry ingredients, then add to the sugar mixture in 5 separate portions, pouring a bit of hot water in between each portion.
1:25 Beat mixture at low speed until well blended, then stir in the vanilla and almond extracts.
1:50 Pour batter into a greased and floured round cake pan.
1:53 Bake for around 27 minutes, then let cool for 10 minutes. Remove cake layers from the pans and let cool on wire racks.
2:05 Spread 1 cup frosting atop the bottom cake layer and stack the next cake on top of each other. Frost the cake's exterior with the remaining frosting.
2:22 Chill in the refrigerator, garnish with chocolate shavings and serve.
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Super MOIST Christmas Fruit Cake Recipe | Holiday Favourites
This super moist Christmas Fruit Cake is going to be the best recipe you've ever tasted! This Fruit Cake is loaded with dry fruits which are soaked in alcohol, super moist and bursting with flavour! This cake is a must have on your Christmas platter and will leave your family and friends wanting more!
Super Moist Christmas Fruit Cake Full Written Recipe (Part 2) -
Soaking Fruit Video Recipe (Part 1) -
Soaking Fruit Written Recipe (Part 1) -
#platinitwithwendy #fruitcake #goanfood
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Music Credits
Angels We Have Heard on High Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
The Most Amazing German Chocolate Cake
The Most Amazing German Chocolate Cake is moist, rich, and layered with the most delicious coconut pecan filling. This is the German Chocolate Cake you've been dreaming of!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
Cake:
• 2 cups all purpose flour
• 2 cups granulated sugar
• ½ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup warm water
• ⅓ cup vegetable oil
• 1 ½ teaspoon vanilla extract
Coconut Pecan Filling:
• ½ cup salted butter
• ½ cup granulated sugar
• ½ cup brown sugar
• 3 large egg yolks
• 12 ounce can evaporated milk
• 2 teaspoons vanilla extract
• 1 ½ cups unsweetened coconut flakes
• 1 cup chopped pecans
Chocolate Buttercream (optional):
• 1 cup butter, softened
• ¾ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3-4 cups powdered sugar
✅Instructions
Cake:
1️⃣ Preheat oven to 350 degrees. Butter two 9-inch cake rounds. Dust with flour or cocoa powder and tap out the excess.
2️⃣ In a large bowl or stand mixer, stir together flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth.
4️⃣ Divide batter evenly between the two pans.
5️⃣ Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
Coconut Pecan Filling:
1️⃣ Melt butter in a medium saucepan over medium heat. Whisk in sugar and brown sugar until combined.
2️⃣ Add in egg yolks, evaporated milk, and vanilla extract. Cook over medium heat for 12 to 14 minutes until thickened, stirring frequently.
3️⃣ Remove from heat and stir in coconut flakes and pecans. Let cool completely, stirring occasionally, until spreadable.
Chocolate Buttercream (optional):
1️⃣ Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between. Transfer to two piping bags for frosting.
Assemble Cake:
1️⃣ Use half of the coconut pecan filling and spread in between the two chocolate cake layers. Spread the other half on top of the cake.
2️⃣ If using buttercream, spread the frosting on the outside of the cake and use a piping tip to decorate the top edge.
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How To Make The Classic Restaurant Dessert - Italian Rum Cake!
ITALIAN RUM CAKE - FULL RECIPE:
BATCH SIZE: 1 10 round - serves 12-16 adults
SPECIAL EQUIPMENT: electric stand mixer with stainless steel bowl, 10d. x 3h. springform cheesecake pan, digital scale w/ gram units
Please Note: in this video I have used mostly (but not all) organic & non-GMO ingredients. However you can obtain similar results using non-organic ingredients
STEP 1 - prepare your 10 springform with butter/flour (or neutral pan release spray) ON BOTTOM ONLY - parchment all around
STEP 2 - PREHEAT OVEN TO 350*-375*f. -be sure oven is up to temperature before baking the cake
STEP 3 - prepare your genoise layer
Ingredients & Measures for 1 TARTINE (pg. 198) Genoise cake layer: (please use GRAM measures here for accuracy)
70g. melted unsalted butter (keep warm-ish)
170g. all-purpose flour
1 T. corn starch
6 lg. eggs @ room temp.
pinch salt
210g. granulated sugar
METHOD: warm foaming - have 2 of barely simmering water in a small sauce pan working
1) melt the unsalted butter and set aside
2) sift together the flour and corn starch - set aside
3) in the SS mixing bowl of your stand mixer, whisk together the eggs, sugar and salt over the simmering water for approx. 5 -6 minutes, just until the eggs reach around 110*f. - egg mixture should feel slightly warmed to the touch but DO NOT OVERHEAT THE EGGS OR CAKE WILL NOT RISE PROPERLY
4) place the beaten egg mixture into the stand mixer and whip on high speed for about 5-10 mins. until the eggs have tripled in volume. This is called the ribbon stage, when the batter falls off the whisk in a steady ribbon and then slowly melts back into the batter
5) take the bowl off the stand mixer and SIFT the flour/corn starch into the batter - gently FOLDING in 3 stages
6) pull off about 1 C. of the batter and briskly fold in the warm melted butter until smooth - THEN scrape the butter/batter mixture back into the bulk of the batter
7) fold until homogenized being careful not to knock out all the air
8) immediately scrape the batter into your prepared pan and bake for 45 mins., - DO NOT OPEN OVEN FOR AT LEAST 35 MINS UNTIL THE BATTER HAS HAD A CHANCE TO SET
9) allow cake to cool in the pan then wrap tightly and refrigerate for several hours to make slicing a bit easier
10) slice into 3 = layers
STEP 4 - prepare your vanilla & chocolate crema pasticcera (pastry cream)
Ingredients & Measures for the pastry creams
2 pints heavy cream or half & half
1 vanilla bean scraped OR 1 t. vanilla paste
2 ozs. corn starch
8 ozs. granulated sugar
1/2 t. salt
4 eggs @ rm. temp.
4 ozs. unsalted butter
+ 1 thin 4 oz bar of fine chocolate (I used 55% Lindt dark milk choc.)
Method: (French pastry cream)
1) bring your cream to the scald, careful not to scorch + scrape in your vanilla beans or paste at this point
2) sift together the sugar, corn starch & salt into a mixing bowl
3) by hand, whisk the eggs into the dry ingredients until the extremely smooth and well combined and the eggs have lightened in color to very pale (about 5 minutes or so)
4) temper the eggs with 1/3 of the hot cream and scrape back into the sauce pot immediately
5) bring back to the simmer and continue to cook for about 1 - 2 minutes, whisking the entire time until a thick pudding like consistency is reached
6) divvy the crema pasticcera up into 2 half pans, straining for a smoother consistency: 1/2 is for vanilla & the other half is for chocolate
7) dot with the butter on top of both creams and whisk to smooth out - add the chocolate bar straight into one of the pans and allow to melt, whisk to smooth out
8) cover with plastic film and refrigerate for several hours to set up
STEP 5 - prepare the rum syrup
Ingredients & Measures for rum syrup
1 qt. filtered water (do not use tap water! YUK)
1 pound granulated sugar
1/2 CUP RUM of your liking
Method:
1) cook the water & sugar to cake syrup stage (slightly thickened but not too thick)
2) add the rum and whisk to combine
3) cool in the refrigerator
STEP 6 - prepare the chantilly cream (sweetened whipped cream)
Ingredients & Measures for the chantilly cream:
3 C. ice-cold heavy cream
3/4 C. powdered sugar
1 T. corn starch (to stabilize)
1/2 t. vanilla paste or 1/2 vanilla bean scraped
Method:
1) place ice-cold heavy cream into ice-cold SS mixing bowl and whip on high speed for 1 minute - add vanilla
2) SIFT in the powdered sugar + corn starch and whisk for a few mor seconds until stiff peaks
STEP 7 - if using the sour cherries for the vanilla layer, simply strain out the water and macerate the cherries with a few tablespoons of the rum syrup - add extra rum for a stronger flavor if desired
STEP 8 - lightly toast 6 ozs of sliced almonds (OR fresh peanuts if you're from the old neighborhood in Philly!) for garnishing the sides of the finished cake
STEP 9 - ASSEMBLE THE CAKE AS SHOWN IN THE VIDEO FOR BEST RESULTS!! - ENJOY!!