Chocolate Marble Cake | Easy Eggless Marble Cake Recipe | No Oven, No Butter, No Curd, No Cream
EGGLESS CHOCOLATE MARBLE CAKE | WITHOUT OVEN | SOFT, SPONGY AND MOIST CAKE
Hello friends
Today i an sharing very easy Chocolate marble slice cake recipe. It is very easy to make and it very beautiful. This cake need very few ingredients and comes out so spongy and fluffy.Do try this easy and interesting recipe and give your feedback below.
Thanks a lot
~Ingredients~
Caketin size- 7×4×4 rectangle caketin
Measuring cup used is of 200 ml capacity
Maida or refined flour- 1 cup Or 150g approx
Sugar- 1/2 cup or 80g
Refined oil- 1/4 cup or 50ml
Milk- 1/2cup + 2 tbsp
Cocoa powder- 2 tbsp
Vanilla essence- 1/2 tsp
Baking powder- 1 tsp
Bakbg Soda- 1/4 tsp
Salt- 1/4 tsp
Lemon juice- 1 tsp
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Visible confusion on groomsman's face as he witnesses cake cruelty || WooGlobe
There are some moments in life you just can't prepare for, and this comical video shows a man experiencing one such moment.
It unfolded at his friend's wedding while he was eagerly looking forward to being served a slice of cake, as he had at countless weddings before.
However, to his bewilderment, instead of the usual graceful vertical cut, he witnessed the top half of the cake being mercilessly yanked off.
It was originally a three-layer cake and all three layers were real, the filmer, Breann, revealed to WooGlobe. The top layer of the cake was saved for the bride and groom and was removed in a similar way, which led me to start recording.
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Chocolate-Orange Yule Log; A Christmas Showstopper
If you want a showstopper for your Christmas table, a yule log always hits the spot. I've been making this chocolate orange yule log for a couple years now. It's a lot of work, but worth it and I'm excited to share it with you all.
There are many components to the cake and it's a lot of work. It's a genoise sponge cake, a blood orange syrup, a blood orange ginger curd, merengue mushrooms, and dark chocolate frosting. Each component of the cake is good on its own, though, and has other uses, so I've timestamped each part of the cake. If nothing else, you should make the curd and eat it with toast or leftover dinner rolls.
Timestamps:
0:00 Merry Whatever!
0:17 Orange Curd
2:08 Orange Syrup
2:48 Merengue Mushrooms
7:48 Genoise Cake
11:08 Dark Chocolate Frosting
12:37 Assembly!
DAY ONE: (the day before service)
curd:
beat in a medium pot until pale yellow:
1/2 minus 1 TBS cup sugar
1 whole egg
3 egg yolks (*save the whites for the merengue!)
The zest of 1-2 oranges
Add:
1/3 cup orange juice
10 green cardamom pods
2 TBS minced candied ginger
6 TBS butter, cut into tiny cubes
Put on medium heat and stir until the butter dissolves. Then beat constantly until the mixture thickens and simmers slightly for a few seconds. Leave in the pot, stirring occasionally, until room temperature. Then pick out the cardamom pods and store in the fridge overnight.
syrup:
heaping half cup orange juice
1/4 cup sugar
1 tbs triple sec
Simmer until the mixture is about 1/4 cup. Cool, then store in the fridge.
merengue mushrooms:
preheat oven to 225.
Combine in a large metal bowl:
1/4 cup egg whites (about 2 eggwhites)
1/4 tsp Cream of tartar
1/2 tsp vanilla
Beat until soft peaks form. Then add slowly, 1 TBS at a time:
1/2 cup superfine sugar
Beat until very stiff peaks form. Pour mixture into a piping bag with a plain half inch tip (or just cut an opening in a bag that big) and pipe an equal number of kisses and stems onto a cookie sheet with parchment.
Use a wet finger to press down the mushroom cap tops and dust with:
Unsweetened cocoa powder
Bake for 2 hours until the mushrooms are dry. Turn off the oven and leave the merengues in the oven until the oven gets cold.
Paint the bottom sides of the mushroom caps with a layer of melted dark chocolate, then attack a stem. Keep in an airtight container for up to 4 weeks.
DAY TWO:
cake: half a genoise baked in a 9x13 pan for 15 min.
You need to bake a specific kind of sponge cake for jelly rolls for this to work as a roll cake. Do not attempt this with any old cake.
Grease, flour, and line a 9x13 inch cake pan with parchment paper.
Sift into a bowl and have ready:
1/2 cup plus 2 TBS cake flour
2 TBS sugar
In a glass bowl over barely simmering water, beat:
3 eggs
3/8 cup sugar
Beat until pale yellow and they've reached a temperature of 110 degrees. Remove from the heat and beat for 5-15 minutes (it takes more time if you're using a hand mixer instead of a stand mixer) until they reach the ribbon stage.
Preheat oven to 350 degrees F.
In 3 batches, sift the dry mixture into the eggs, folding gently to combine.
In a cereal bowl:
3 TBS melted butter
1/2 tsp vanilla
Take 3/4 cup of the cake batter and fold it into the butter. Once it's smooth, add that mixture to the rest of the cake batter and fold until just combined. DO NOT OVERMIX.
Pour batter into cake pan and bake for 15 minutes or until just done. DO NOT OVERBAKE.
Flip out of the pan, remove parchment, then flip back rightside-up to cool on a wire rack.
Dark chocolate glaze:
In a double boiler, melt:
1 cup dark chocolate chips
Add slowly, stirring as you go:
6 TBS butter
Stir in:
2 TBS hot water
2 TBS hot triple sec
Cool to room temp. It should have a frosting consistency. DO NOT BEAT. (if you do this, the frosting will get dry, hard, and crumbly.) If your room is cold, you might want to pop the frosting into the microwave for 10-20 seconds to soften up before frosting it on the log.
ASSEMBLY:
Trim the ends off the cake to even it out. Flip it upside-down.
Spread the underside of the cake with the orange syrup (warm it up so it's spreadable.)
Spread on the curd, leaving an inch uncovered at one end.
Roll the cake. There are many tricks I've seen other cooks use (such as, rolling the cake in a tea towel just after it comes out of the oven) but the hard truth is: you will not always succeed. Your cake might crack. Just keep going and do your best.
Frost the log in the chocolate frosting, making decorative marks with a fork.
Garnish with merengue mushrooms.
I like to let the cake sit for a couple hours in a cool kitchen (or in the fridge if your kitchen is hot) before cutting into it.
Store the cake in the fridge. It will keep up to a week. To serve leftover cake, pop a slice into the microwave on medium for 20 seconds or so to soften the chocolate frosting (it will firm up like truffles when cold.)
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RIBBON CAKE | GOAN BAKERY STYLE CAKE | CHRISTMAS RECIPES |COCINANISPOLINA
#cocinanispolina #christmas #christmascake #goanfood #christmasrecipe
One more cake that can enhance your Christmas platter is Ribbon cake. It is a soft and delicious cake Mostly found in Goan local bakeries and best consumed as tea time cake.
Servings: approx 1 kilo cake
Total Preparation Time: 1 hour 20 minutes
Baking Time: 50 to 60 minutes
Ingredients
200 grams all-purpose flour
160 grams Butter
150 grams of castor sugar
4 eggs
1 tsp vanilla essence
1 tsp baking soda
Food gel color (red and green)
Christmas Recipes
1-ALMOND ORANGE SEMOLINA CAKE | RAVA CAKE WITH ALMONDS & ORANGE FLAVOUR
2.Goan Bolinhas | Bolinhas De Coco | Semolina & Coconut Cookies |Christmas Special
3.Coconut Toffee Recipe | coconut Barfi |Christmas Recipe | kuswar
4.Christmas Fruit Cake | Rum & Fruit Cake | Traditional Christmas Fruit Cake
5.Goan Doce /Doce De Grao| Goan Chana Doce Recipe | Goan Christmas Recipes
6.Chocolate walnut Fudge Recipe |4 ingredients Chocolate walnut Fudge |Christmas Sweet
7. Dry Fruits Soaking For Christmas Cake | Fruit soaking in Rum
8. Chocolate Hazelnut Fudge/How to make Chocolate Hazelnut Fudge
9.Marzipan |Cashew Nuts Marzipan |Christmas Sweets|Christmas Kuswar
10.Goan Dodol Recipe|Goan Christmas Sweets| Christmas Kuswar sweets
Music credit YouTube Copy Right Free Music
O Christmas tree (instrumental)
Silent Night (instrumental jazz)
o holy night
VANILLA & CHOCOLATE MARBLE CAKE Recipe | Soft and fluffy cake with Ganache Frosting | Baking Cherry
Fluffy Vanilla & Chocolate Marble Cake Recipe. This easy to make marble cake is soft and delicious, topped with a creamy chocolate ganache. It's easier to make than it looks since you need only one batter to make this beautiful two-color cake.
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Ingredients:
Cake:
3 Large Eggs at room temperature
1 cup (200g) Granulated Sugar
1/3 cup (75g) Unsalted Butter at room temperature (or any flavorless vegetable oil like canola, corn, sunflower)
3/4 cup (180ml) Milk at room temperature
1 tsp (5ml) Vanilla Extract
2 cups (250g) All-Purpose Flour
2 tsp (8g) Baking Powder
1/4 tsp (1g) Salt
3 Tbsp (22g) Unsweetened Cocoa Powder
Chocolate Ganache:
4oz (113g) Semi-Sweet Chocolate, chopped or chips
2 1/2 Tbsp (37ml) Milk at room temperature
#cake #dessert #yummy
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cake, cake recipe, chocolate cake, vanilla cake, fluffy cake, soft cake, recipe, dessert,
MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
Source: YouTube Audio Library
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