How To make Chocolate Eggnog Pudding Cake

Brandy Spiked Chocolate Eggnog Cake

Episode 1 of The Pescetarian and the Pig: Rachel shows you how to make a Brandy Spiked Chocolate Eggnog Cake. Features Banana Sandwich the duck, and Cupcake the Potbelly Pig. For the complete recipe (and a premiere giveaway!) please visit ThePescetarianandthePig.com

In association with Branca Barn Productions: brancabarn.com

White Chocolate Eggnog Bars - Home & Family

Debbie Matenopoulos is making a tasty dessert with homemade filling.
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Scratch Chocolate Cake Mars Bar Condensed Milk Buttercream Chocolate Pudding Filling

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INGREDIENTS:

CHOCOLATE CAKE: Makes 2x5 Cakes or one 9 Round Cake
1 Cup All Purpose Flour
1 Cup Granulated Sugar
1/2-3/4 Cup Cocoa Powder (Depending on your taste)
3/4 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Coffee Granules (Optional)
1/2 Cup Full Fat Milk
1 Large Egg
1/4 Cup Vegetable Oil
3 Teaspoons Vanilla Extract
1/2 Cup Hot Water

CHOCOLATE PUDDING FILLING:
300ml Whipping Cream
3 Tablespoons Instant Chocolate Pudding Mix
GANACHE:
100g Dark Chocolate
50g Whipping Cream

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Quick and easy chocolate eggnog recipe

Making some chocolate eggnog. It wasn’t good, I end up pouring down the drain.
Made this video just for fun.

#eggnog

How To Make EGGNOG CREAM CAKE {Recipe Video}

How to Make EGGNOG CREAM CAKE I The Best Cake Recipes
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CUSTOMIZE
With whipped cream baked inside, this Eggnog Cream Cake with a touch of nutmeg tastes like Christmas! You’ll fall in love with the creamy rum topping that tastes like pudding.
WHIPPED CREAM CAKE
Although this is called an Eggnog Cake, it doesn’t have store-bought eggnog in it. Instead, it has all the makings of eggnog…heavy cream, egg, sugar and flavoring. What I love about this cake is how light and fluffy it is. You first beat the heavy whipping cream until it has thickened and is the texture of….well….whipped cream! Then add the eggs and gradually in the sugar and dry ingredients, mixing just until combined.
That whipped cream gives this cake its texture, so don’t skip that part! It’s easiest to whip cream if you have a stand mixer, but you can also use a hand mixer.
RUM CREAM TOPPING
The top looks like frosting, but is not overly sweet and has more of a pudding taste. You’ll want to be sure you plan ahead for the topping since it is cooked on the stovetop and needs to cool before you whip it into the topping that makes this cake unbelievable. Plan to make the rum cream topping at least 3 1/2 hours before frosting the cake so it has time to cool completely. After the rum topping has chilled completely, you’ll beat it on medium speed until it is light and creamy. Allowing the cream topping time to chill is what makes this frosting recipe work, so leave yourself time!
Ingredients
Rum Cream Topping:
3/4 cup white sugar
3 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup milk
1 large egg slightly beaten
1/3 cup butter
2 teaspoons rum flavoring
Eggnog Cream Cake:
1 1/2 cups heavy whipping cream
3 large eggs
1 1/2 cups white sugar
2 teaspoons rum flavoring
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
Instructions
For the Rum Cream Topping:
In a medium saucepan, combine the sugar, cornstarch and salt.
Gradually add the milk and blend gently.
Cook over medium heat, stirring constantly until the mixture boils.
Boil the mixture for 1 minute and then remove from the heat.
Place the slightly beaten egg in a small bowl.
Slowly drizzle 1/2 cup of the hot milk mixture into the egg, whisking constantly.
Return the egg/milk mixture to the saucepan and continue to cook over medium heat.
Add the butter and stir until it melts.
Pour the mixture into a small mixing bowl and refrigerate for at least 3 hours or until the mixture is completely chilled.
After the mixture is chilled, add the rum flavoring and beat at medium speed until the mixture is light and creamy, about 2 minutes. Chill until you are ready to frost the cake.
For the Cake:
Grease the bottom of a 9x13 pan.
Preheat the oven to 350 degrees.
In a large mixing bowl, beat the heavy cream until it is thickened and can hold a peak.
Add the eggs, one at a time, beating well after each addition.
Gradually beat in the sugar and rum flavoring.
Add the flour, baking powder, salt and nutmeg. Blend at low speed just until combined, scraping the bowl as needed.
Pour the batter into the prepared pan and spread evenly.
Bake for 45-50 minutes or until the center springs back when you touch it lightly.
Allow the cake to cool completely.
Frost the cake with the whipped rum cream topping.
Sprinkle with additional nutmeg, if desired.
Store in an airtight container in the refrigerator.




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Chocolate Eggnog Cake Recipe || Holiday Recipe

Welcome to the Potspoon Kitchen. I am Jessica, a Caribbean girl with a Canadian Culinary Management diploma and a baking mindset. Join me on this cooking and baking journey by hitting that subscribe button, liking my videos and commenting, Don't forget to click the notification bell above. Thank you for your support and be looking out for my next video upload.

Easy Eggnog Recipe Here:

Chocolate Cake Recipe: WATCH
Ingredients:
1 3/4 Cups Ap Flour
2 Cups Granulated Sugar
3/4 Cups Cocoa Powder
1 1/2 tsp. Baking Soda
1/2 tsp. Salt
1 Cup Butter Milk
1/2 Cup Oil
2 Large Eggs
2 Tbsp. Vanilla
1 Cup Warn Unsweetend Coffee

Method:
1. In a large mixing bowl sift together, flour, salt baking soda and cocoa powder.
2. Add the sugar (unsifted)
3. In a seperate bowl add the dry ingredients. Eggs, oil, buttermilk, vanilla and whisk.
4. Add the wet ingredients into the dry and combine until all the flour is soaked.
5. Add the coffee and mix until nice smooth and runny.
6. Bake at 350 deg F for 30 minutes or until a tooth pic in the center comes out clean.

Eggnog Cream Recipe:
Ingredients:
1 Cup Eggnog
1 pk Jello Instant Vanilla Pudding
1 Cup Whipping Cream

Method:
1. Into a mixing bowl add cold Eggnog and pudding mix. Mix by hand or spoon until smooth. Allow to sit in the refrigerator until thickened.
2. Beat the cold whipping cream until stiff peaks are formed.
3. Add the pudding to the whipping cream and fold in with a spoon or spatula.
4. Set aside until ready for use.

Chocolate Topping/ Sauce Recipe
Ingredients:
2 Cups Chopped Dark Chocolate
1/4 Cup Heavy Cream
1 1/2 Cup Sugar
7g Gelatin Powder
35g Hot Water
1/4 Cup Room Temperature Water

Method:
1. Add gelatin and hot water to a bowl and refrigerate until it solidifies.
2. Add sugar and water to a pot and heat at meadium heat until the sugar dissolves.
3. Add the chopped chocolate and remove from the heat once melted and smooth.
4. Add Cream and mix then add gelatin.
5. Once nice and glosssy, pass the chocolate sauce through a strainer and allow to cool completely before use.

ASSEMBLY
1. Slice Chocolate cake into 3 layers.
2. In a lined baking pan or mold add the first layer of cake then pipe an even amount of cream.
TIP: Measure out two equal amout of cream seperately to get even layers.
3. After adding the cream, place the pan in the freezer for 30 minute intervols after layers.
4. End the layers with cream and refrigerate for 4 hours before topping with chocolate.
5. Refrigerate for another 6 to 8 hours or until completely set.
6.Cut the edges to level then , slice garnish and dig in.

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