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Simplest Basic Buttercream Frosting :: Korean Simple Buttercream :: not sweet
[ingredients]
* Enough to cover a 6 inch 2~3 layer cake.
100 g (1/2 cup) granulated sugar
40 g (1/6 cup) water
280 g (1 + 1/4 cup) unsalted butter
*For a 7-inch, 3-layer cake, use 1.5 times the amount.
Use twice as much for an 8-inch 3-layer cake or a 9-inch 2-layer cake.
* Unauthorized theft, secondary editing and re-uploading of this video are prohibited. *
Chocolate Ganache Recipe | All My Tips and Tricks!
This rich, silky Chocolate Ganache is beyond easy to make and perfect for chocolate glazes, filling cakes, and even making truffles! You don't have to just use cream either, in this post, we go over some of the many delicious flavors you can add to make a ganache to suit almost any dessert! This video shows you how to make everything from a thin ganache perfect for pouring to a thick ganache great for drip cakes and truffles.
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My Favorite Chocolate Buttercream Recipe
I'm sharing my go-to chocolate buttercream recipe that's so tasty, quick and easy, and perfect for decorating cakes and cupcakes. Full recipe and ideas for using it are on my blog here:
Chocolate Buttercream
Yield: 3 Cups
Ingredients
1 Cup (226g) unsalted butter, room temperature
3 1/2 Cups (420g) powdered sugar
1/2 Cup (40g) natural unsweetened cocoa powder
4 Tbsp whole milk, room temperature
2 tsp vanilla extract
1/4 tsp salt
Instructions
1. In a stand mixer fitted with a paddle attachment, whip the butter on medium speed until creamy and light in color, about 4-5 minutes.
2. Scrape down the bowl and paddle, then add powdered sugar, cocoa powder, milk, salt, and vanilla extract.
3. Cover the stand mixer with a clean kitchen towel (to prevent ingredients flying out of the bowl), then turn the mixer to low speed and mix until all ingredients start to come together.
4. Remove the kitchen towel, scrape down the bowl and paddle, then continue mixing on low speed until uniform and smooth, 2-3 minutes.
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The Best Oreo Cake Recipe
The best Oreo cake recipe! Three layers of moist vanilla cake filled with chopped Oreos and then frosting with thick and creamy vanilla creme frosting that tastes JUST like the filling from actual Oreos. Topped with more Oreo frosting and Oreo cookies!
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OREO CAKE RECIPE ►
14 ounces (397 g) All-Purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
8 ounces (227 g) unsalted butter room temperature
14 ounces (397 g) granulated sugar
6 large egg whites room temperature - fresh or boxed is fine
10 ounces (283 g) milk room temperature
2 ounces (57 g) vegetable oil
2 teaspoons clear vanilla extract
4 ounces (113 g) roughly chopped oreo cookies about 10 Oreos, without filling
OREO BUTTERCREAM RECIPE ►
16 ounces (454 g) unsalted butter room temperature
32 ounces (907 g) powdered sugar
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2-3 Tablespoons white food coloring
2 ounces (57 g) crushed oreo cookies about 5 Oreos, without filling (You can add more or leave these out.)
2-3 Tablespoons milk for thinning, optional
CHAPTERS ►
00:00 Intro
00:15 Preparing the ingredients
00:30 Making the oreo cake
02:04 Baking the oreo cakes
03:43 Making oreo buttercream
04:20 Decorating the oreo cake
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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