4 Layer Chocolate Heaven | No-Oven Eggless Chocolate Dream Cake| Chocolate Cake Pudding without Oven
It’s no secret that I absolutely love baking with chocolate. And I know that you do too, so I have an incredible Chocolate dessert for you today. This 4 layer chocolate heaven is a perfect mix of soft chocolate cake, silky chocolate pudding, and a creamy chocolate ganache.
Written recipe-
Ingredients -
Pudding:
2 cups (480 g) milk
½ cup (115 g) heavy cream
1 cup (175 g) dark chocolate, chopped
3 tablespoon (30 g) cornflour
6 tablespoon (75 g) sugar
2 tablespoon (15 g) cocoa powder
2 tablespoon (25 g) Butter
1 teaspoon (5 ml) vanilla
Ganache:
½ cup (115 g) fresh cream
½ cup ( 88 g) dark chocolate, chopped
Coffee soak:
1 tablespoon (12g) instant coffee powder
1 cup (240 ml) warm water
15 cake pieces
Cocoa powder for dusting
1. Britannia Chocolate Cake -
2. Weikfield Cocoa Powder -
3. Amul Chocolate Pack of 4 -
4. Square Dish -
5. Caster Sugar-
6. Philips Induction -
7. Amul Fresh cream -
8. Weikfield Cornflour -
9. Mixing Bowls -
10. Vanilla extract -
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Chocolate Pull Me Up Cake Recipe - Real Chocolate ke saath - पुल मी उप केक - cookingshooking hindi
Trending wali chalo Pull me Up Cake banate hai, ye eggless sponge ke saath banegi bilkul jaisi bakery me banate hai na, waise hi.. Super soft aur moist sponge rahega Real Pure Chocolate ka Lava Sauce ke saath :D
CookingShooking ko jarur subscribe karein -
Instagram me follow jarur karein -
English videos -
D45 Dark Chocolate -
Egg Free Chocolate Pre Mix - Pillsbury -
Eggless CHocolate Premix - 1 kg -
Ingredients:
300g Premix Chocolate Eggfree
165g Water
15g Oil
1/4 cup Sugar
2 tbsp Water
8 Ice Cubes
3/4 cup Whipping Cream
250g D45 Dark Chocolate
250ml Amul Fresh Cream Low fat
1/2 cup Milk
Kitchen Products
Measuring Cup & Spoon Set -
Chopper for Fine Cutting -
Mixer Grinder -
Power Blender for Smoothie, Shakes -
Hand Blender+Mixer+Chopper -
Gas Sandwich Griller -
Good NonStick Pan - (steel spoon safe)
Kitchen Weight Scale -
Instant Yeast - (keep in freezer)
Instant Yeast - (small pack)
Pizza Screen - (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable -
Whipping Cream -
Oven For Baking - (28liter Good for 3-4 people)
Tiramisu( Pick Me Up) - Sanjeev Kapoor's Kitchen
In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature dishes. Fresh and classy, this show continues to warm the hearts and homes of millions of people across India.
Chocolate Sour Cream Bundt Cake - Easiest Chocolate Cake Recipe Ever!
Learn how to make a Chocolate Sour Cream Bundt Cake Recipe! Go to for the ingredient amounts, more information, and over 800 more video recipes! I hope you enjoy this easy Chocolate Sour Cream Bundt Cake!
How to Make Chocolate Molten Lava Cake | Get the Dish
Get ready to give in to the dark side with this decadent molten chocolate lava cake! While this seems hard to make, it's actually quite easy, so get ready to impress your guests at your next dinner party or enjoy this treat whenever you need a sweet pick me up!
RECIPE:
Chocolate Lava Cake
By Nicole Iizuka, POPSUGAR Food
Yields 4 Servings
Cook Time 25 Minutes
6 ounces semi-sweet baking chocolate
3 eggs
1/2 cup granulated sugar
6 ounces butter, room temperature & diced
1/2 teaspoon ground espresso
1/2 teaspoon cinnamon
1/3 cup flour
1 orange
Powdered sugar
Butter for ramekins
Preheat oven to 350ºF and butter 4 individual ramekins. Set aside.
Melt chocolate on a low flame in a double boiler until liquid smooth.
Meanwhile in a bowl, whisk together eggs and sugar until it starts to whiten and foam up.
Once chocolate is melted completely remove from the heat and add in the butter, espresso, and cinnamon. Keep mixing until all of the butter is melted and the spices are incorporated. Fold the chocolate mixture into the eggs and then add the flour and keep mixing until incorporated.
Pour batter into the prepared ramekins and bake for approximately 8 to 10 minutes or until the outside is set. Immediately tip the ramekins upside down onto a dessert plate and garnish with powdered sugar and orange zest. Serve immediately.
POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking ... and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!
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Chocolate Indulgence Cake Recipe | Cotton Soft Chocolate Cake | Chocolate Glaze
Chocolate Indulgence Cake – If there are all the cakes lined in the café, I will always pick something with chocolate. Why is it called Chocolate Indulgence? This cake is made of all the chocolates you know. White chocolate and dark chocolate ganache and glaze with chocolate sponge cake, so delicious. I will not think this is too much chocolate. This cake is well balance with white chocolate, a little milky and creamy feeling. The glaze without gelatin turned out so amazing with a few lines of white chocolate drizzle décor, looks so simple and elegant. I hope you’re inspired to make this cake. Let me know your thoughts and how your version turned out as I’m excited to share this recipe with you. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Chocolate Sponge Cake
I am using 6-inch round pan
3 egg yolks
50g [¼ cup] fine sugar
48g [3½ tbsp] light oil
60ml [¼ cup] milk
1 tsp vanilla extract
¼ tsp salt (sorry I think I left out that video clip)
90g [¾ cup] cake flour
18g [2½ tbsp] cocoa powder
3 egg whites
½ tsp cream of tartar
50g [¼ cup] fine sugar
• White Chocolate Ganache
140g [1 cup] white compound chocolate
75g [¼ cup + 1 tbsp] whipped cream, hot
• Dark Chocolate Ganache
200g [1½ cup] dark compound chocolate
200g [¾ cup + 1 tbsp] whipping cream, hot
• Chocolate Glaze
170g [1 cup] dark chocolate coins or compound chocolate
170g [¾ cup] whipping cream, hot
8g [½ tbsp] butter
20g [1 tbsp] honey (to give the glaze a shine, optional)
sugar syrup
[1 tbsp sugar + 1 tsp coffee powder
+2 tbsp hot water] cool before using
Décor
White chocolate drizzle [you can warm up the remaining chocolate until drizzle consistency]
Dark chocolate piping
Dark chocolate & Pistachio nuts, chopped
Instructions:
• Chocolate Sponge Cake
Please refer to
• White Chocolate Ganache
1. Chop the white chocolate bar into fine pieces to ease the melting and no lumps. Transfer into a bowl.
2. Add the hot whipping cream. Make sure all the chocolate submerge into the cream. Let it rest for 5 min.
3. After 5 min, mix the chocolate vigorously until all melted and no lumps. If you still find lumps in the mixture, pop it into the microwave for 1 min to break the lumps. The mixture should be smooth and creamy.
4. Cover with cling film and refrigerate for at least 1 hour.
5. After 1 hour, use a mixer to mix the mixture until creamy and stiff.
6. Transfer into a piping bag and set aside.
• Dark Chocolate Ganache (exactly the same way as the white chocolate ganache above)
1. Chop the dark chocolate bar into fine pieces to ease the melting and no lumps. Transfer into a bowl.
2. Add the hot whipping cream. Make sure all the chocolate submerge into the cream. Let it rest for 5 min.
3. After 5 min, mix the chocolate vigorously until all melted and no lumps. If you still find lumps in the mixture, pop it into the microwave for 1 min to break the lumps. The mixture should be smooth and creamy.
4. Cover with cling film and refrigerate for at least 1 hour.
5. After 1 hour, use a mixer to mix the mixture until creamy and stiff.
6. Transfer into a piping bag and set aside.
• Assemble the Cake
Please refer to
• Chocolate Glaze
1. In a bowl, add the chocolate melts/coins and hot whipping cream.
Remark: you can also use dark compound chocolate. Any chocolate that can melt easily.
2. Place the bowl over a double boiler. Mix vigorously until the chocolate is completely melted and no lumps. The mixture should be smoothen and flowing consistency.
3. Strain the mixture. Let it rest until the temperature comes down to about 35°C-37°C.
Remark: if you don't have a thermometer, feel with your hand, the mixture is completely cool but in drizzle consistency. Do not over rest it, as the temperature goes down, the chocolate mixture will become thicker and thicker and harder to spread on the cake. You can always reheat the mixture again if you think it’s too thick and not drizzle consistency anymore. Then wait again until 35°C-37°C.
4. Pour the glaze over the cake. Let the glaze drip for about a minute. When it stop dripping, transfer to cake onto the cake plate.
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