Chocolate Velvet Cake | Anniversary Cake Decoration | How To Make Anniversary Cake
#annivarsarycake #chocolatecake
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TODAY'S RECIPE IS Chocolate Velvet Cake | Anniversary Cake Decoration | How To Make Anniversary Cake
i made this cake on my 4th marriage anniversary, hope you guys will like it.
INGREDIENTS:
MILK - 1/4 CUP
COFFEE - 1/2 TSP
VINEGAR/LEMON JUICE - 1/2 TSP
3 EGGS
SUGAR - 2/3 CUP
VANILLA ESSENCE - 1 TSP
OIL - 1/4 CUP
FLOUR - 2/3 CUP
COCOA POWDER - 1/4 CUP
BAKING POWDER - 1 TSP
VINEGAR - 1 TBSP
BAKING SODA - 1/2 TSP
8 INCH CAKE MOULD
WHIPPED CREAM - 1 CUP
SUGAR SYRUP
*FOR GEL PIPING*
CORN FLOUR - 1 TBSP
WATER - 1/4 CUP
CORN SYRUP - 1/4 CUP
I USE CHOCOLATE GANACHE TO DECOR THIS CAKE
For Eggless Chocolate Velvet Cake Follow This Recipe
(use 1 tsp coffee instead of yellow & red food color & add 2/3 cup folor & 1/2 cup of cocoa powder instead of 1 cup flour & 1 tsp cocoa powder)
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???? Red Wine Chocolate Velvet Cake Recipe - Glen And Friends Cooking
This Red Wine Chocolate Velvet Cake Recipe is a great way to use up a part bottle of red wine... Everyone knows (or should) that red wine and chocolate pair really well, so why not try out this red wine and chocolate Cake recipe? Red wine cake recipes make a very moist and delicious cake.
Ingredients:
230g (250 mL / 1 cup) unsalted butter, at room temperature
430g (500 mL / 2 cups) brown sugar
150g (175 mL / ¾ cup) granulated sugar
4 large eggs
10 mL (2 tsp) pure vanilla extract
15 mL (1 Tbsp) chocolate liqueur
375 mL (1½ cups) red wine
155 mL (½ cup + 2 Tbsp) buttermilk
400g (925 mL / 3¾ cup) all purpose flour
130g (250 mL / 1 cup) Dutch process cocoa powder
2 mL (½tsp) baking soda
5 mL (1tsp) baking powder
5 mL (1 tsp) coarse salt
Method:
Preheat oven to 160°C (325ºF).
Grease, flour and line the bottom of three 9 (23 cm) round cake pans with parchment.
Cream the butter until light and fluffy.
Add the sugars and continue to cream until fluffy.
Add the eggs one at a time and beat well, between additions.
Beat in the vanilla, and chocolate liqueur.
Mix in the red wine, and buttermilk.
Sift the flour, baking soda, baking powder, cocoa, and salt together.
Stir the dry into the wet, in 2 or 3 additions.
Divide the batter between prepared pans.
Bake for 25 - 35 minutes, or until a cake tester inserted into the centre of each layer comes out clean.
About half way through the bake, shuffle the pans for even baking.
Cool in pans on a rack for about 10 mins, then remove from pans and cool the rest of the way on a cooling rack.
Ice with a cream cheese or mascarpone frosting.
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The Only CHOCOLATE CAKE You Need
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❤️SUBSCRIBE This is THE one. The chocolate cake recipe that has spoiled my family rotten and made them super picky. My goodness yall, seriously, this is probably one of the best homemade chocolate cakes I’ve ever had. It’s moist, fluffy, dark and downright delicious! And let’s not even talk about that divine chocolate buttercream frosting that sets it off like a boss!!
I hope you guys enjoy this chocolate cake as much as we do! Happy Holidays!
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Velvet Chocolate Cake || Eggless Chocolate Velvet Cake Recipe
#velvetcake #chocolatevelvetcake #velvetchocolatecake #valentinedayrecipes #cake #egglesscake #chocolatecake #cakes #share #vegpot #vegpotbypriya
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Musician: @iksonmusic
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Professional Baker Teaches You How To Make RED VELVET CAKE!
Anna shows you how to make a delicious red velvet cake. Added recipe ingredients and baking instructions below. This recipe makes a 2-layer, 8-inch cake
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Ingredients for Red Velvet Cake
⅔ cup (140 g) unsalted butter, at room temperature
2 cup (400 g) sugar
2 large large eggs, at room temperature
2 tsp (10 ml) vanilla extract
2 ½ cup (375 g) all-purpose flour
¼ cup (32 g) regular cocoa powder (not Dutch process)
1 tsp (3 g) baking soda
½ tsp (2 g) baking powder
¼ tsp (1 g) salt
1 ½ cup (375 g) buttermilk, at room temperature
1 ½ (22 ml) Tbsp white vinegar
1 tsp red food colouring paste (preferred over liquid colour)*
Ingredients for Frosting
1 cup (225 g) unsalted butter, at room temperature
1 ½ pkg (12-oz or 340 g)) cream cheese, at room temperature
4 cup (520 g) icing sugar, sifted
1 ½ tsp (7 ml) vanilla extract
Directions - Cake
1. Preheat the oven to 350ºF (175 C). Grease two 8-inch square pans and line the pans with parchment so that it comes up the sides as well.
2. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then add the sugar and beat until light and fluffy. Add the eggs one at a time and beating well after each addition, beat in the vanilla.
3. In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. Add this alternately with the buttermilk, starting and ending with the flour. Stir the white vinegar and food colour together and add this to the cake batter on low speed, but mixing until blended in. Scrape the batter into the prepared pans and spread to level.
4. Bake the cakes for about 35 minutes, or until a tester inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 20 minutes, then turn them out to cool completely.
Frosting
1. For the frosting, beat the butter until fluffy, then beat in the cream cheese until well blended and smooth. Add the icing sugar in 2 additions, beating first on low speed and then increasing. Beat in the vanilla.
2. To assemble the cake, place the first layer of cake on your platter or plate and spread a generous amount of frosting on the top. Top this with the second cake layer and frost the top and then the sides. Use your spatula to create any swirls or patterns you wish, then chill for at least 2 hours before slicing to serve.
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How to achieve Velvet effect on Cakes || Chocolate Velour Spray Gun || Chocolate Spray Gun
This video tutorial shows how to use a Chocolate Spray Gun to get velvet effect on your cakes. This gives a very beautiful texture to your cakes.
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