NEW UNIQUE CHOCOLATE CAKE RECIPE | CHOCOLATE CAKE WITH SURPRISE INSIDE | CHOCOLATE POKE CAKE
#ChocolateCake #CakeRecipe
NEW UNIQUE CHOCOLATE CAKE RECIPE | CHOCOLATE CAKE WITH SURPRISE INSIDE | CHOCOLATE POKE CAKE
INGREDIENTS & PROCESS:
2 eggs
Beat for 1 min.
2/3 cup sugar
Beat until fluffy
1/4 cup oil
1 tsp vanilla essence
3/4 cup flour
1/4 cup cocoa powder
1 tsp baking powder
Sieve
Mix
1/4 cup milk
Mix well
7 inch mould
Grease well
Place baking paper
Pour the batter
Cook for 35-40 min.
1/2 cup whipping cream
Beat until fluffy
Pour in a piping bag
CHOCOLATE GANACHE:
1/4 cup hot whipping cream
1/2 cup dark chocolate
Mix until chocolate melt
Make hole using a wooden spoon
Pour the chocolate ganache
Decoration with whipped cream
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Pinata Cake Recipe With Cute Surprise Inside | 3D Chocolate Smash Cake | Hammer Cake | Viral Cake
Pinata Cake Recipe With Cute Surprise Inside | 3D Chocolate Smash Cake | Hammer Cake | Viral Cake
#pinatacake #trendingrecipe #viralpinatacake #hammercake #3dchocolatesmashcake
Ingredients:
For Cute Cake Pops:
Cake ( Chocolate or vanilla Or any other flavour )
Chocolate Syrup - 2.5 - 3tbsp
Chocolate ( white or dark or milk )
Sprinkles or dry fruits ( for garnishing)
For Pinata Cake shell :
White Compound Chocolate - 150 gm
Pinata Cake Mould
Hammer
Surprises:
Vanilla Cupcake
Cake Pops
Chocolates
Toffee
Gems
Donuts
#anyonecancookwithdralisha #dralishaeasycakerecipes #trendingrecipes #egglessnadwithoutoven #birthdaycake #chocolatecakewithoutovenandeggs
Chocolate cake recipe :
Vanilla Cupcakes :
Piñata Cake Mould :
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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.)
How to Make Trending Pinata Cake | Chocolate Smash Cake with Surprise Inside ~ The Terrace Kitchen
How to Make Pinata Cake | Chocolate Smash Cake with Surprise Inside ~ The Terrace Kitchen
[PRODUCTS USED]
???? Pinata Cake Mold:
???? Pinata Cake Hammer:
???? Edible Gold Lustre Dust:
???? White Compound:
???? Confetti Sprinkles:
???? Other Products:
[INGREDIENTS]
200 gm White Chocolate
3/4 Cup All Purpose Flour (Maida)
6 Tbsp Powdered Sugar
3/4 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 Cup Milk
2 Tbsp Melted Butter
Some Chocolate Spread/ Chocolate Ganache
1 Fererro Rocher
Some Gems
Some Sprinkles
1/2 Tsp Oil
Edible Gold Lustre Dust
[SUBSCRIBE]
Hindi Terrace Kitchen:
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#TheTerraceKitchen #HindiTerraceKitchen #HomenMuchMore #Pinata #PinataCake #TrendingCake #TrendingRecipe #WhitePinataCake #Cake #TrendingPinata
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Ina creates a mouthwatering chocolate cake using black coffee as her secret ingredient!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Beatty's Chocolate Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield: 8 servings
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Directions
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Chocolate stacking & filling!