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How To make Chocolate Supreme Cake
CAKE:
1/2 c Butter
1 1/2 c Sugar
4 Egg Yolks
1 ts Vanilla
2 oz Unsweetened Chocolate
5 tb Water
1 3/4 c Flour
2 ts Baking Powder
1/2 c Milk
4 Egg Whites
CUSTER FILLING:
1/2 c Sugar
1/4 c Flour
1/4 ts Salt
1 1/2 c Milk
2 Eggs, slightly beaten
1 ts Vanilla
FROSTING:
1/2 c Butter
1 lb Confectioners Sugar
1 Egg
3 oz Unsweetened Chocolate,
-melted and cooled 1 ts Vanilla
1/8 ts Salt
1 tb Milk
*** Cake *** Cream the butter and sugar until fluffy. Add the yolks and vanilla, beat well. Heat chocolate and water, stir until smooth. Add to the cream mixture. Sift dry ingredients and to the cream mixture alternately with the milk, beginning and ending with dry ingredients. Beat whites until stiff, fold in batter. Place in a greased and floured 10-inch round pan. Bake in a preheated 350oF oven for 30-35 minutes, until test done. When cake is cooled, cut carefully into 3 layers. *** Filling *** Combine flour, sugar and salt. Gradually stir in the milk and cook over medium heat stirring constantly until thickened. Cook 2 more minutes. Stir a little of the hot mixture into the egg yolks and return to pan and cook 1 minute more. DO NOT BOIL. Add vanilla and cool completely. Spread between the layers. *** Chocolate Butter Cream Frosting *** Cream the butter and add 1/3 of the sugar, beat well. Add all remaining ingredients except the sugar, beat until smooth. Gradually add remaining sugar and beat until smooth. Spread on tope and sides of the cake. Refrigerate until ready to serve. Source: "The Yankee Kitchen" 03-17-93 (#2) [Carmella]
How To make Chocolate Supreme Cake's Videos
chocolate supreme cake .chocolate chips baked inside this moist Chocolate cake filled with Fudge.
Making Ghirardelli Chocolate Supreme Brownies – Preparation & Review
In this video, we are preparing and then reviewing the Ghirardelli Chocolate Supreme Brownie Mix. It was $1.99 at Target.
Music Credit: EDM Detection Mode Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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EASY Chocolate Supreme Cake
“EASY” Chocolate Supreme Cake
(ingredients)
CAKE
2.5c SELF RISING Flour
1/2c ALL PURPOSE Flour
1/2tsp Salt
1/2tsp Baking Powder
1/2tsp Baking Soda
4 Eggs
3c Sugar
1/2c Vegetable Oil
2 sticks of IMPERIAL shortening
2/3c Milk
3/4c “HOT” Coffee
1/4c Cocoa Powder
1/2c BLACK Cocoa Powder
2tbsp Vanilla Extract
1tsp White Vinegar
“FROSTING
3c Powdered Sugar
1tbsp Vanilla Extract
2 stick of Blu Bonnet Margarine
1/3c HOT Coffee
1c HOT Milk
1 1/4c Chocolate Chips
2tbsp Cocoa
1/2c Black Cocoa
(steps)
1. Preheat oven to 350*
2. Sift flour, salt, baking powder, and baking soda in a bowl and set aside.
3. In large bowl mix IMPERIAL and Vegetable oil, until creamy.
4. Add sugar and mix for about 3 minutes.
5. Add eggs two at a time and mix on Med speed, until eggs are incorporated.
6. Add milk, Cocoa, and flour mixture in. (2 increments) Mix on Low speed for 1-2 minutes.
7. Add food vanilla and vinegar. Mix on Med for 45 seconds.
9. Add coffee and mix for 1 minute, or until coffee is completely incorporated.
10. Pour batter into three 9in greased cake pan.
10. Bake for at least 25minutes. (NOTE: Bake for 5 min increments until cake is done, if not done after 25 minutes.
11. Let cool for 10 minutes, before removing it from the pan.
12. Let cake cook completely (45 minutes- and hour) before adding icing and serving.
“FROSTING”
1. In a large bowl combine chocolate chips, milk, and Coffee. Cover and let sit for at least 5 min.
2. Whisk mixture really well, and set aside.
3 In another large bowl cream Margarine and slowly add sugar and extract until mixture becomes clumpy.
4. Slowly pour in 1/4 of chocolate mixture, into the sugar and margarine mixture. Mix on Med speed. Continue to add in small increments, until frosting becomes smooth and silky. (NOTE: You will NOT use all of chocolate mixture). 5. Apply frosting to completely cooled cake and decorate as you wish.
#homemade #fyp #chocolatecake #cookingvideo
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Pillsbury Yellow Cake Mixture; Moist Supreme cake with Chocolate Cream Topping
Pillsbury Yellow Cake easy cooking directions:
Mix with 3 eggs(room temperature,1/2 cup oil and ½ water. Bake at 350 F (150C ) preheated over.
Grease baking pan with butter. Bake 30-40 minutes.
Chocolate Cream easy to make with 1 stick butter ( 100 gram) mixed with creamy texture. Creamy texture consists of mix ½ cup milk with 1 cup sugar plus 1 tbsp flour; cook until tick consistency, when it is cool add 1 tbsp coco powder.
至高のチョコレートケーキ
カカオ ! ∴∵ゞ(´ω`*) ♪
今回は濃厚で至高なチョコレートケーキです。
しっとりしたビスキュイにハイカカオのガナッシュでチョコまみれの世界が広がります。
0:00 ダイジェスト
0:18 ビスキュイ・ショコラ
3:39 ラム酒のシロップ
4:52 ガナッシュクリーム
7:27 グラサージュ
8:52 完成
9:22 試食
10:01 カカオノート（ビスキュイショコラ改良）
[著書]チョコレートカカオのレシピ本発売中！
「世界一ていねいに教える! チョコレートスイーツBOOK」
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[スポンジ（ビスキュイ・ショコラ）]
A - チョコ56% 70g
A - マーガリン 70g
A - 転化糖 20g
卵黄：60g
B - 卵白：100g
B - グラニュー糖：70g
C - アーモンドパウダー 28g
C - 粉糖 20g
C - 薄力粉 30g
C - ココアパウダー：30g
[作り方]
1.Aを溶かして混ぜる
2.Aに卵黄を入れて乳化させる
3.Bを泡立てる
4.粉Cを2回ふるう
5.メレンゲの1/3をチョコ液入れて混ぜて粉を混ぜる
6.残りのメレンゲを入れ合わせて天板に流して平にならす
7.オーブンを180℃に予熱し12分焼く
[シロップ]
水：100ml
グラニュー糖：68g
ラム酒：15ml
[ガナッシュクリーム]
チョコ65%：200g
牛乳：70g
生クリーム：50g
転化糖：20g
マーガリン：30g
[グラサージュ]
水：90g
生クリーム35%：100g
グラニュー糖：150g
ココアパウダー：60g
板ゼラチン：9g
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#至高のチョコレートケーキ
#cake
#チョコレート
#chocolate
Dr. Oetker Chocolate Suprême Cake
If you've ever been to Europe, France in particular, then you're sure to have indulged in the moist, dense cakes served at bakeries. This taste can easily be enjoyed at home with the help of Dr. Oetker Suprême cake.
For more information about Dr. Oetker recipes, visit oetkermoments.ca or facebook.com/droetkercanada.