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How To make Chocolate Layer Cake with Date Filling
1/4 c Sugar.
4 oz Unsweetened chocolate : 1
-tbsp. all purp. flour 2 1/2 c Sifted cake flour : Speck of
-Salt 2 ts Baking powder : 1/2 cup plus
-2 tbsp. chopped black 3/4 ts Salt : walnuts or pecans
1/2 c (1 stick) butter, softened :
-1 tsp. vanilla extract 2 c Granulated sugar : FUDGE
-FROSTING 2 Eggs : 1 pound
-confectioners' sar 2 ts Vanilla extract : 1/3 cup
-plus 2 tbsp. cocoa powder 2 c Buttermilk, at room temp. :
-1/4 cup (1/2 stick) butter, -softened : DATE FILLING -: 1 egg white 1 c Milk : 1 tsp. vanilla
-extract 1/2 c Chopped dates : 1/4 tsp.
-salt 1 Egg : 5 tbsp. evaporated
-mi?mlk Serves 12 "The date filling makes this special, and the frosting is unusually good. Because the cake has a custard filling, it needs to be kept refrigerated." Preheat oven to 350 F. Melt the chocolate in the top of a double boiler over barely simmering water (or in the microwave). Sift the flour, baking powder, and salt together. In a large mixer bowl, cream the butter and sugar until the mixture is fluffy. Add the eggs, 1 at a time, beating well after each addition. Blend in the melted chocolate and vanilla. Add the dry ingredients to the chocolate mixture, alternating with the buttermilk and beginning and ending with the flour. Do not overbeat. Pour the batter into three 8 inch buttered cake layer pans. Bake for 25 to 30 minutes, or until the cake has shrunk away a bit from the sides of the
pans and the tops spring back when touched with your finger. Allow to stand in pans for 10 minutes, then turn out onto a rack to cool. While the cakes are cooling, prepare the filling and frosting. To make the filling, heat the milk and dates in the top of a double boiler over hot water until the milk is scalded. Beat the egg, then add the sugar, flour, and salt; beat again. Add 1/2 cup of the hot milk mixture to the egg mixture, then stir back into the pan and cook for 3 minutes, until thick, stirring with a rubber spatula. Let cool. Add the nuts, and vanilla. Refrigerate for 1-1/2 hours before filling the cake. To make the frosting, combine all the ingredients in a large mixer bowl. Beat on high speed for 1 minute, or until the frosting is light and creamy. To assemble, place 1 cake layer on a large plate and cover to within 1/4 inch of the edge with half the chilled filling. Top with another cake layer and the remaining filling mixture. Finish with the last cake layer. Frost the sides and top of the cake with the fudge frosting forming swirls on the top with a knife. Refrigerate, but bring to room temperature before serving. From: Cooking From Quilt Country Shared By: Pat Stockett
How To make Chocolate Layer Cake with Date Filling's Videos
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.
RECIPE:
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Date Oatmeal Squares Recipe | How to Make Date Squares
These date squares are crispy on the outside and soft on the inside; Two layers of oat crumble and one delicious-sweet date filling in the middle, this recipe is very easy to make with only few basic ingredients needed.
Printable version:
More Easy Dessert Recipes:
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Ingredients:
For the oat crust:
2 cups (180g) Rolled oats
1 cup (125g) All-purpose flour
3/4 cup (150g) Light brown sugar
3/4 cup (170g) Softened Butter, cubed
1/2 teaspoon Ground cinnamon (optional)
1/4 teaspoon Salt
1/2 teaspoon Baking soda
For the date filling:
400g (14.1oz) Medjool dates, pitted
1 cup (240ml) Water
1 teaspoon Vanilla extract
1 tablespoon Lemon juice
Directions:
1. Place dates, water and lemon juice in a small saucepan. Bring to a boil, stirring occasionally. Reduce the heat and simmer for 5-8 minutes, stirring occasionally, until the dates are soft. Remove from heat and add vanilla extract. Let cool to room temperature.
2. Preheat oven to 350F (175C). Line a 9-inch (23cm) square baking pan with a strip of parchment paper. Set aside.
3. Make the crust: In a large bowl, combine oats, flour, salt, brown sugar and baking soda. Add the butter and mix until crumbly.
4. Press 2/3 of the mixture into the bottom of the baking pan. Spread the filling over the base, Sprinkle the remaining oat mixture.
5. Bake for 25-30 minutes, until golden brown. Let cool completely, then refrigerate for at least one hour before cutting into squares.
Melt in your mouth! Best ever Chocolate crepe cake! Super tasty like Ice cream
Melt in your mouth! Best ever Chocolate crepe cake! Super tasty like Ice cream
This is 6‘’ crepe cake. Time 1.5 if you want make 8‘’ one.
1. Crepe :
* 2pcs Eggs
* 40g Butter
* 10g Cocoa powder 1+2/3tbsp
* 400g Milk 1cup+1/2cup+2.5tbap
* 50g Sugar 1/4cup
* 80g Cake flour 1/2cup+2tbsp
2. Chocolate Cream :
* 80g Chocolate chips
* 55g Sugar
* 650g Heavy whipping cream
Round pan size: 15cm 6''
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6寸巧克力千层蛋糕,如果要做8寸的话配方x1.5倍
1. 可丽饼:
* 2pcs 鸡蛋
* 40g 黄油
* 10g 可可粉 1+2/3tbsp
* 400g 牛奶 1cup+1/2cup+2.5tbap
* 50g 糖 1/4cup
* 80g 低筋面粉 1/2cup+2tbsp
2. 巧克力奶油 :
* 80g 巧克力
* 55g 糖
* 650g 奶油
平底不粘锅:15cm 6寸
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Easy 10 minutes Date Cookies Recipe
Easy 10 minutes Date Cookies Recipe
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How to make Date paste video recipe:
Print and Read full written recipe here:
Ingredients:
1 egg
1 egg yolk
1/2 tsp vanilla powder or 1 tsp vanilla extract
1/2 cup sugar
1/2 cup melted butter or oil
2 cups all purpose flour
1 tsp baking powder
2 tablespoon milk powder (optional)
For filling:
200g date paste
1 tbsp soft butter
pinch of cinnamon
pinch of cardamom(optional)
Eggless tea cookies recipe here:
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FLUFFY & RICH Chocolate Cake Recipe | Chocolate Strawberry Shortcake
We are making a very fluffy and light yet rich chocolate cake today. Amazing chocolate cakes do not always have to be very heavy! This cake is the proof ;) I’m sharing a lot of tips and tricks of pastry making step by step, I hope you’ll enjoy and find it very useful!!
[INGREDIENTS FOR CHOCOLATE SPONGE]
For 2 6”(15cm) pans or 1 8”(20cm)
• Egg: 4 large eggs (about 228g/ 8oz)
• Granulated sugar: 140g (4.9oz)
• Cake flour: 90g (3.2oz)
• Cocoa powder: 20g (0.7oz)
• Milk: 30g (1oz, about 2 Tbsp)
• Oil: 40g (1.4oz)
FOR CAKE SYRUP(For 2 6” or 1 8” cake):
• Water: 45g (about 3 Tbsp, 1.6oz)
• Granulated sugar: 30g (1oz)
Watch this video for more detailed tips and tricks:
[FLUFFY CHOCOLATE SPONGE CAKE]
* The recipe listed in the video is a half batch of today’s amount. Today, I did double the amount. Just to let you know!
BAKE with 355F/180C for about 23-35 mins, depending on the size of your cake.
*Adjust the time and temperature depending on the oven and size of your cakes.
[INGREDIENTS FOR CHOCOLATE CREAM]
(For 2 6” or 1 8” cake)
• Dark chocolate (Today, I used 55% couverture chocolate. A link below.): 200 (7oz)
• Heavy cream (Very warm. I recommend 35-45%): 200g (7oz)
• Heavy cream (Very cold. I recommend 35-45%): 550g (19.4oz)
• Granulated sugar: 25g (0.9oz)
[FOR TOPPINGS/FILLINGS]
• Fresh strawberries
• Fresh raspberries
• Dark chocolate (Same kind as the cream)
• Gold leaf
• Edible gold powder
[CHOCOLATE GANACHE]
Dark chocolate (Same kind as the cream): 50g (1.8oz)
Heavy cream: 50g (1.8oz)
Oil (Olive oil this time. Any regular oil is fine.): 10g (about 2 tsp)
* I had a lot left after I used, so you can make a half batch or freeze the rest for the next use!
TOOLS/INGREDIENTS I USED/MENTIONED TODAY:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
[COUVERTURE CHOCOLATE]
[STAND MIXER]
[DISPOSABLE DECORATING BAGS]
[AMERI FOOD COLORINGS]
[PETTY KNIFE]
SET OF 2:
[BAMBOO CHOPPING BOARD]
WATCH OTHER TUTORIALS!:
[JAPANESE STRAWBERRY SHORTCAKE]
[VANILLA CHIFFON CAKE]
[FRUIT CREAM BUNS]
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