No Bake Chocolate Biscuit Cake Recipe by Food Fusion
A treat for chocoholics, Easy No-bake chocolate Biscuit cake. Make this divine cake for any occasion in no time with Nurpur butter.
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Written Recipe:
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00:00 Chocolate Biscuit Cake
00:13 Prepare Biscuits
00:22 Prepare Chocolate syrup
01:33 Setting in Pan
01:47 Prepare Chocolate Ganache
02:52 Aray waah
Recipe in English:
Ingredients:
-Digestive biscuits 650-700g
-Cocoa powder ¾ Cup
-Sugar 1 Cup
-Water 1 & ¼ Cup
-Vanilla essence ½ tbs
-Namak (Salt) 1 pinch
-Nurpur butter unsalted 150g
Prepare Chocolate Ganache:
-Dark chocolate 200g
-Cream 150ml
-Chocolate chips
Directions:
-Break digestive biscuits in a bowl & set aside.
-In a saucepan,add cocoa powder,sugar,water & whisk well.
-Turn on the flame,whisk continuously & bring it to boil.
-Add vanilla essence,salt,butter,whisk well & cook on medium flame for 2-3 minutes.
-Let It cool for 5 minutes.
-Pour prepared chocolate syrup on biscuits & coat well.
-Transfer the mixture to a greased loose bottom square cake pan (8 x 8 inches),spread evenly & refrigerate for 30 minutes.
Prepare Chocolate Ganache:
-In a bowl,add dark chocolate,cream,microwave for 90 seconds & mix well.
-Pour half quantity of prepared chocolate ganache on cake,spread evenly,cover with cling film & refrigerate until set (3-4 hours).
-Remove cake from cake pan,drizzle remaining chocolate ganache,chocolate chips & serve!
Recipe in Urdu:
Ajza:
-Digestive biscuits 650-700g
-Cocoa powder ¾ Cup
-Sugar 1 Cup
-Water 1 & ¼ Cup
-Vanilla essence ½ tbs
-Namak (Salt) 1 pinch
-Nurpur butter unsalted 150g
Prepare Chocolate Ganache:
-Dark chocolate 200g
-Cream 150ml
-Chocolate chips
Direction:
-Digestive biscuits ko bowl mein tor ka dal dein & side per rakh dein.
-Saucepan mein cocoa powder,cheeni aur pani dal ker ache tarhan whisk ker lein.
-Chulha on karein,musalsal whisk kertay rahein aur ubal anay dein.
-Vanilla essence,namak aur makhan dal ker ache tarhan whisk karein aur darmiyani ancch per 2-3 minutes kliya paka lein.
-5 minutes kliya thanda ker lein.
-Biscuits mein tayyar chocolate syrup dein dal ker ache tarhan coat ker lein.
-Mixture ko greased loose bottom square cake pan (8 x 8 inches),mein dal ker evenly pheela lein aur 30 minutes kliya refrigerate ker lein.
Prepare Chocolate Ganache:
-Bowl mein dark chocolate aur cream dal ker 90 seconds kliya microwave ker lein phir ache tarhan mix karein.
-Tayyar chocolate ganache ki half quantity ko cake ka upper dal ker evenly pheela lein,cling film sa cover karein aur aur set ho janay tak refrigerate ker lein (3-4 hours).
-Cake ko cake pan sa nikal lein,remaining chocolate ganache & chocolate chips dal ker serve karein!
Celebrate with this divine chocolate cake | Recipe link in description!
Perfect for International Chocolate Cake Day or any other day, this flourless chocolate and coffee cake is easy to make and delicious. Read more:
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Divine Chocolate & Passionfruit Cake - The Scran Line
This stunningly delicious cake packs a huge dose of flavour! You know how they say chocolate peanut butter: match made in heaven? Have you ever tried chocolate passionfruit? Yeah, it’s actually delicious. And if you think about it, it makes sense! The tartness of the passionfruit curd cuts through the sweetness of the chocolate ganache. Pair that with the absolutely moistest (is that a word?) chocolate cake ever and you have a show stopping and epic cake!
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Chocolate Cake
300g - 2 cups all-purpose flour
420g - 2 cups caster sugar
75g - 3/4 cup cocoa powder
2 tsp baking powder
2 tsp bicarb soda
1 tsp salt
1 coffee shot or 1 tsp instant coffee
250ml - 1 cup milk
125ml - 1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
250ml - 1 cup boiling water
Chocolate Ganache
750g - 3 3/4 cups dark chocolate
375ml - 1 1/2 cups heavy cream, hot
1 tbsp glucose syrup (optional)
110g - 1/2 cup unsalted butter
Passionfruit Curd
125ml - 1/2 cup passionfruit pulp (fresh or canned)
1/4 cup granulated sugar
4 egg yolks
225g - 1 cup unsalted butter, cold and cubed
Instructions:
Chocolate Ganache
I added my cream to a microwave safe jug and warmed it up for 2 minutes. Add the chocolate and cream to a large microwave safe jug and microwave for 30 seconds at a time, stirring each time until smooth. Add the butter and glucose syrup (optional) and mix until well combined. Cover with plastic wrap and allow to set at room temperature. About 1 hour. You want to aim to have it at a spreading consistency.
Passionfruit Curd
Add the passionfruit pulp and sugar to a microwave safe bowl and microwave for 2 minutes. Use a whisk to whisk until well combined and sugar is dissolved. Add the egg yolks while stirring. Microwave for 1 minute then stir. Repeat that another 2 times. Then add the butter and stir until melted and everything is well combined. Cover with plastic wrap and allow to set in the fridge for 3 hours or overnight.
Chocolate Cake
Preheat your oven to 175°C / 350°F. Spray three 8-inch cake tins with oil spray and line the bottom with baking paper.
Add the flour, sugar, baking powder, bicarb soda, cocoa powder and salt to a large mixing bowl. Use a whisk to stir until well combined. Add the milk, eggs, vegetable oil, vanilla and the coffee shot to the dry ingredients and stir until well combined. Add the boiling water and stire until the batter is evenly mixed. It will become really thin once you add the boiling water, totally normal.
Distribute the batter amongst the three cake tins and bake for 20 minutes. Once baked allow to cool down completely at room temperature.
Use a large serrated knife or cake leveller to trim the tops of each cake off. Add a dab of ganache on your serving plate or cake board and use an offset spatula to spread around. Add the first layer of cake and gently pressed down the centre of the cake to help it stick to the plate. Add some chocolate ganache and spread around nice and evenly. I used a cake turntable to do this. Makes decorating cakes so much easier. Once nice and flat, add half the passionfruit curd and spread around. Add the next cake layer and repeat, finishing with the third cake layer. Now the passionfruit curd will make the cake want to slide around a little so add some ganache to the sides of the cake, filling in the gaps. If it continues sliding around use four long skewers to keep the cake layers together. Once you’ve coated the cake in a layer of ganache place in the fridge to chill for an hour before taking the skewers out and coating in another layer of ganache. Slice and serve.
Storage
Cake can be stored in an airtight container for up to three days.
⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:33 - CAKE BATTER
01:04 - SUBSCRIBE
01:18 - CAKE BATTER
01:58 - BAKING OUR CAKES
02:30 - PASSIONFRUIT PULP
03:43 - CHOCOLATE GANACHE
04:55 - CHOCOLATE PASSIONFRUIT
07:16 - OUTRO!
#thescranline
Basic Eggless Cake | Quick & Easy Dessert Recipe | Divine Taste With Anushruti
Learn how to make Basic Eggless Cake,a quick, easy and tempting dessert recipe by Anushruti only on Rajshri Food!
An excellent dessert, which is easy to make and which will surely satisfy your sweet tooth, it is yummy and scrumptious Basic Eggless Cake. So learn to make this yummy cake with Anushruti only on Rajshri Food.
Ingredients:
250 gm (1 3/4 cup) plain flour
2 tsp baking powder
1 tsp baking soda/ sodium bicarbonate
1 tin/400gm sweetened condensed milk
100 gm (1/2 cup) butter, melted
175 ml (scant 3/4 cup) water/milk
3 tbsp powdered sugar (optional)
2 tsp good quality vanilla extract
2 tbsp hot water
Method:
- Grease and line the bottom of an 8” square or 9” round cake tin with grease proof paper/baking parchment/butter paper.
- In a mixing bowl, assemble the flour, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.
- Preheat the oven to 150 C.
- Put in the condensed milk, melted butter, vanilla extract and water into the mixing bowl containing the dry ingredients. Beat with an electric hand mixer, whisk or spoon or in a stand mixer until the mixture comes together and there are no lumps. This should take 3 to 4 minutes with an electric hand mixer/beater.
- Be careful not to over beat the mixture as this could result into a hard cake. Stir in 2 tbsp hot water and beat for a minute more.
- Pour the batter into the cake tin and bake for 50 to 55 minutes or till done.
- The cake is done when a knife or cake tester comes out clean when inserted in the center of the cake. Invert the cake on a cooling rack, cool and use as required.
* If using jam to sandwich the cake, beat the jam in a bowl with a spoon to soften it and make it spreadable.
Host: Anushruti RK
Copyrights: Rajshri Entertainment Private Limited
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divine chocolate raspberry cake
made with dark and white chocolate, raspberries, and vanilla cake. bundt cakes are delicious!
The Most Divine Chocolate Cake with Ganache & Cream|| चॉकलेट केक रेसिपी ????
Chocolate Cake Recipe at Home. Celebrate Small Events, Birthday parties with this Delicious Cake. chocolate cake recipe that is quick, easy, and delicious!
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Ingredients For Cake Batter
1 cup (appox.8 tbsp) Flour (maida)
1 tsp Baking Powder
2 tbsp Coco Powder
1 tsp cinnamon Powder
1 tsp Coffee Powder
1/2 cup Brown Suger
1/2 tsp vinger
1 tsp Butter
2 tbsp Fresh Cream
2 tbsp Melted Chocolate
1 tsp Chocolate Essence
Pinch of Salt
Ingredients For Chocolate Ganache
Heavy Cream or Heavy Whipping Cream: Do not use half-and-half, whole milk, or any other liquid because the ganache won’t set up properly. For a non-dairy alternative, use canned coconut milk.
Pure Chocolate: You can use semi-sweet chocolate (recommended), bittersweet chocolate, milk chocolate, or white chocolate.
When making homemade ganache, you need a 1:1 ratio of cream to chocolate.
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