HOW TO MAKE CRUMBLE WITH COCOA | Yummy Recipe to Dessert | Baking With Dora
Hello.
When I need the crumble always I use this recip.
Ingredients:
1/2 warm unsalted butter ( 125 grams)
5 tabletspoons of sugar
a few drops of lemon extract
5 tablespoons of plain flower
5 tsp of cocoa powder
Sometimes I need white crumble, then instead cocoa I add 2 tablespoons of flour more.
Perfect to desert or an alternative crunchy addition for cakes without baking.
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Betty's Best-Ever Chocolate Crumb Cake
Betty demonstrates how to make a Chocolate Crumb Cake. This cake is made with a mix, and then covered with crunchy chocolate crumbs, confectioner's sugar, and chocolate chips.
Best-Ever Chocolate Crumb Cake
18.25-oz. box chocolate cake (I used butter chocolate flavor.)
ingredients as listed on cake mix directions (My cake mix required 1 1/3 cups water, 1 stick butter, and 3 eggs.)
cooking oil spray
2 cups all-purpose flour
1 ¼ cup sugar
2 sticks butter, melted
3/8 cup cocoa powder
¼ cup confectioner's sugar (powdered sugar or icing sugar)
½ cup semi-sweet chocolate chips (You may use a small amount of cocoa powder or chocolate shavings instead.)
In a large mixing bowl, mix chocolate cake batter, according to package instructions, adding any ingredients listed on the package. Pour batter into a 15-inch by 10-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Bake at 350 degrees (F) for 15 minutes. While cake is baking, make chocolate crumb topping as follows: In a large mixing bowl, stir together 2 cups all-purpose flour, 1 ¼ cups sugar, and 3/8 cup cocoa powder. Add 2 sticks melted butter and stir until mixture is thick and workable. With your hands, pinch off chunks of the chocolate mixture and place them on top of the partially-baked chocolate cake. Continue until all of the chocolate mixture is used and the cake is evenly covered. Return the cake to a 350 degree (F) oven, and bake an additional 10 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven. Immediately sprinkle top of cake with ¼ cup confectioner's sugar, and then with ½ cup semi-sweet chocolate chips. Let cool for at least ½ hour before cutting cake into squares. This cake is delicious served warm, but it is equally good at room temperature or chilled. Enjoy! Love, Betty ♥♥♥♥♥
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Double Chocolate Crumb Cake
Double Chocolate Crumb Cake.
For the crumb topping you will need:
1 1/2 to 2 cups all-purpose flour (Add in 1 1/2 cups first and if the mixture is too sticky add in the additional flour. I prefer to use whole wheat pastry flour)
1/2 cup cocoa powder (My choice is Hershey’s Special Dark but you can use any cocoa powder)
1/2 cup butter softened
1/2 cup brown sugar
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
For the cake:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan or spray pan with vegetable spray
3/4 cup unsweetened cocoa powder, plus more for pan (As I said above, I use Hershey’s Special Dark)
1/2 teaspoon espresso powder
3/4 cup all-purpose flour (For me, it’s whole wheat pastry flour)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup white sugar (I use raw, organic sugar, not just because it’s less bad for you. I really do think it makes my baked food taste better because the natural molasses wasn’t stripped from it.)
1/2 cup brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream (Plain Greek yogurt can be substituted)
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Classic Crumb Cake | Classic Desserts w. Cake Boss Joe
Cake Boss's Joe Faugno, head baker at Carlo's Bakery, shows how to bake one of their favorite classic desserts, Crumb Cake. Click SHOW MORE for recipe.
00:48 Bun Dough Recipe
08:39 Crumb Recipe
13:34 Assembly
21:02 Bake
22:25 Serving
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Bun Dough Recipe:
1/3 cup granulated sugar
1/3 cup shortening
1 teaspoon salt
2 large eggs, beaten
1/8 teaspoon lemon emulsion, or lemon juice
1/2 cup pastry flour
2 3/4 cup all-purpose flour
4 packets (1 oz) rapid dry yeast
3/4 cup water (depends on the feel of the dough, you might need more or less)
Yield- 2 lbs
Combine sugar and room-temperature shortening in a standing mixer bowl, fit with a dough hook. Mix on low speed. Add in salt when sugar and shortening start to come together.
Add flavoring to bowl. Combine yeast and flour together.
Add flour mixture to the bowl, mix on low speed.
Add water slowly before flour is fully incorporated, then continue mixing on low speed until the flour has become hydrated and incorporated with the dough and isn’t sticking to the sides of the bowl.
Once all ingredients are combined, turn the mixer up to the next speed. Your dough is done once almost all of the dough is wrapped around the hook (your dough will be tacky once it’s done).
Flour your working surface, scrape out dough onto surface. Separate depending on the size of your sheet tray. If you’re using a quarter sheet pan, each tray will get 1 pound of dough. With a half sheet tray, the dough ball will be 2 pounds.
Fold dough into itself, roll into a smooth ball. Place onto a lightly floured sheet tray. Cover with plastic wrap and let rest in your refrigerator up to an hour, minimum 30 minutes.
Make your crumb.
Crumb Recipe:
5 ounces vanilla cake (store-bought or home-made)
1 1/4 cups brown sugar
1 pound (4 sticks) of room temperature butter or shortening
2 1/4 cup pastry flour
1 1/4 cinnamon
1 1/4 teaspoon baking powder
1 1/4 teaspoon salt
Add cake to mixer, paddle on low speed until cake looks like a loose crumb,
Add in brown sugar, pulse 2-3 times, then keep on medium-low speed, then add in your butter. Once incorporated, kick up the speed to medium and cream until butter has lightened in color.
Turn mixer off. Combine dry ingredients, stir with a whisk, add to bowl.
Pulse mixer on stir several times before mixing on low speed. Continue to mix on low speed until dough comes together.
Leave on countertop uncovered while preparing your trays to bake the bun dough.
Assembly-
Prep sheet tray by covering it in a thin layer of butter or shortening
Flour surface and lightly flour the top of your dough. Roll out rested dough until its a little longer than the length of the tray (the dough with snap back more as you work the dough longer).
Lift dough slightly from surface, this will shrink the dough.
Fold dough in half, place in tray, fold in edges to the shape of the pan.
Dock your dough using a fork or a rolling docker. Rest 30 minutes.
Lightly and evenly wet the surface with a pastry brush and water
Press large crumbs into surface of dough, fill in gaps with smaller crumbs
Bake at 325 for about 25 minutes in a convection oven, or 350 for about 25 minutes in a conventional oven or until the crumbs turn a light golden brown.
Rest on tray until cooled. Sift powdered sugar on top, portion and serve.
Starring Joe Faugno
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Produced by Cakehouse Media
Producer: Andy Mills
Culinary Producer: Chad Durkin
Recipe by Christine Edwards
Camera: Marc Deblasi & Andy Mills
Editor: Andy Mills
Music: artlist.io
2019
Contact: andrew@cakehousemedia.com
HOW TO COVER A CAKE WITH DARK CHOCOLATE GANACHE WITH SMOOTH SIDES AND SHARP EDGES! CAKES BY MK
In today's video I'll be showing you guys how to flawlessly cover a cake with dark chocolate ganache! What I love about this technique I share with you guys is that you don't need to use any special equipment like acrylic disks or cake cards to achieve those perfectly sharp edges and smooth sides. Enjoy :)
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Ganache quantity for covering an 8 inch 2 layer cake (increase the quantity for larger cakes):
Dark chocolate ganache (2:1 ratio):
- 1kg dark chocolate
- 500ml heavy cream
In the video I used this amount to cover a 6 inch 4 layer cake, and had extra ganache left over.
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Chocolate Cookie Crumb
Super quick and easy recipe for a basic chocolate cookie crumb. Nothing fancy, just nice to have in your repertoire of go to recipes. Use it to garnish plates, for cheesecakes bases, to crumble on ice cream etc. etc.
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Chocolate cookie crumb recipe:
113 g butter
65 g sugar
65 g brown sugar
1 egg
1 tsp vanilla
120 g flour
50 g cocoa
pinch of salt
1/2 tsp baking soda
Method:
Cream together, butter, sugar, brown sugar and vanilla. Once well mixed, add in one egg and mix until light and fluffy. Combine dry ingredients- flour, cocoa, salt, and baking soda and add into the wet mixture. Mix until well combined on low.
Spread onto parchment lined baking sheet ad bake at 175 C (350 F) for 15 minutes.
Let cool and then crumble and serve.