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How To make Chocolate Wreath Cake
Ingredients
3
cup
flour
1
tablespoon
baking powder
1
tablespoon
baking soda
1 1/2
teaspoon
salt
3
cup
sugar
3
cup
water
6
oz
semisweet chocolate, finely chopped
1
pound
butter, softened
3
each
eggs, lightly beaten
2 1/4
cup
confectioners sugar
1/2
teaspoon
vanilla
1
green food coloring
1
raspberries, dried, fresh cranberries, or cherries, for garnish
Directions:
Preheat the oven to 350 degrees. butter and flour a 10-inch tube pan with a nonremovable bottom.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a medium pot, combine the sugar and water and bring them to a boil. Remove the pot from the heat and stir in the chocolate and 1 stick of butter. When the chocolate and butter have completely melted, whisk the mixture to combine completely. Whisk in the beaten eggs. Pour about half the chocolate mixture into the dry ingredients and whisk vigorously to thoroughly combine the ingredients and remove any lumps. Working quickly, add the remaining chocolate mixture and whisk to combine.
Pour the batter into the prepared pan and bake for about 60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes, then turn out onto a rack to cool completely.
In a medium bowl, cream together the remaining 3 sticks of butter and the confectioners sugar, until light and fluffy. Remove 1/3 cup of the icing, place in a small bowl, and color it with a few drops of the green food coloring. Put the remaining icing in a pot, add the vanilla. Over low heat, stir the icing until it becomes a pourable consistency. (If it overheats, causing the butter to spearate, put the icing in the refrigerator to chill and stir to bring it back together.) Pour the icing over the cooled cake so that it drips down the center and outside. Cluster the red berries in groups of 3 on top of the cake. Fill the green icing into a pastry bag fitted with a leaf tip and pipe a few leaves around each cluster of berries.
Serves 12 to 16.
How To make Chocolate Wreath Cake's Videos
크리스마스 초코리스케이크 만들기(크리스마스케이크) Christmas chocolate wreath cake
#크리스마스케이크레시피 #크리스마스베이킹 #christmasbaking
초코리스케이크(Chocolate wreath cake)
1. 버터를 틀에 발라주고 냉장보관해둔다
2. 실온무염버터+다크초콜릿에 생크림을 넣고 중탕물에 녹여준다
3. 달걀을 풀어주고 바닐라익스트랙, 소금, 황설탕, 꿀을 넣고 섞어준다
4. 녹인 다크초콜릿+무염버터+생크림을 나눠넣고 섞어준다
5. 체친 박력분, 베이킹파우더, 코코아파우더를 넣고 주걱으로 섞어준다
6. 반정도 섞였을때 초코칩을 넣고 섞어준다
7. 반죽을 짤주머니에 담고 틀에 짜준다
8. 틀을 바닥에 탕탕 쳐준다
9. 160도로 예열한 오븐에서 18-20분정도 구워준다
10. 틀에서 분리해 식혀준다
11. 화이트 코팅초콜릿에 말차가루, 그린 초콜릿색소를 넣고 중탕물에 녹여준다
12. 녹인 초콜릿에 윗면을 살짝 담가 코팅해준다
13. 완전히 굳기전에 스프링클을 올려준다(코팅초콜릿이 금방 굳으므로 2개씩 작업해준다)
초코리스케이크 12-13개 분량
무염버터 140g
다크초콜릿 120g
생크림 50g
달걀 150g
바닐라익스트랙 2g
소금 2g
황설탕 110g
꿀 10g
박력분 165g
베이킹파우더 4g
코코아파우더 25g
초코칩 50g
화이트 코팅초콜릿 적당량
말차가루 적당량
그린 초콜릿색소 적당량
스프링클 적당량
Chocolate Wreath Cake
1. Butter a mold and refrigerate.
2. Add fresh cream to room temperature unsalted butter and dark chocolate and melt in a water bath.
3. Beat the eggs, add vanilla extract, salt, brown sugar, and honey, and mix.
4. Dividing the fresh cream, mix it with the melted dark chocolate, and unsalted butter.
5. Add sifted flour, baking powder, and cocoa powder and mix with a spatula.
6. When half mixed, add chocolate chips and mix.
7. Put the batter in a pastry bag and squeeze it into the mold.
8. Tap the mold on the floor.
9. Bake in an oven preheated to 160℃ for about 18-20 minutes.
10. Remove from mold and cool.
11. Add matcha powder and green chocolate food coloring to the white coating chocolate and melt in a water bath.
12. Lightly dip the top of it in melted chocolate to coat.
13. Add sprinkles before completely hardening. (as the coating chocolate hardens quickly, do two at a time.)
Ingredients for 12-13 Chocolate Wreath Cake
Unsalted butter 140g
Dark chocolate 120g
Fresh cream 50g
Eggs 150g
Vanilla extract 2g
Salt 2g
Brown sugar 110g
Honey 10g
Cake flour 165g
Baking powder 4g
Cocoa powder 25g
Chocolate chips 50g
Some white coating chocolate
Some matcha powder
Some green food coloring
Some sprinkles
Kue Karangan Bunga Coklat
1. Mentega cetakan dan dinginkan.
2. Tambahkan mentega tawar dan cokelat hitam ke suhu kamar dengan krim segar dan lelehkan dalam bak air.
3. Kocok telur, tambahkan ekstrak vanila, garam, gula merah, dan madu, aduk rata.
4. Bagi fresh cream, campur dengan dark chocolate leleh, dan unsalted butter.
5. Tambahkan tepung terigu, baking powder, dan coklat bubuk yang sudah diayak, aduk dengan spatula.
6. Setelah setengah tercampur, tambahkan choco chips dan aduk.
7. Masukkan adonan ke dalam kantong kue dan peras ke dalam cetakan.
8. Ketuk cetakan di lantai.
9. Panggang dalam oven yang sudah dipanaskan hingga 160℃ selama sekitar 18-20 menit.
10. Keluarkan dari cetakan dan dinginkan.
11. Tambahkan bubuk matcha dan pewarna makanan cokelat hijau ke dalam cokelat pelapis putih dan lelehkan dalam bak air.
12. Celupkan sedikit bagian atasnya ke dalam cokelat leleh untuk melapisi.
13. Tambahkan taburan sebelum benar-benar mengeras. (saat cokelat pelapis mengeras dengan cepat, lakukan dua sekaligus.)
Bahan untuk 12-13 Kue Karangan Bunga Coklat
Mentega tawar 140g
Cokelat hitam 120g
Krim segar 50g
Telur 150g
Ekstrak vanili 2g
Garam 2g
Gula merah 110g
Madu 10g
Tepung terigu kunci biru 165g
Baking powder 4g
Coklat bubuk 25g
Keripik coklat 50g
Beberapa lapisan cokelat putih
Beberapa bubuk matcha
Sedikit pewarna makanan hijau
Beberapa taburan
Christmas Series | Episode 1: Wreath Cake Decoration
Learn how to decorate a Christmas wreath cake using simple tools! The recipes used for this cake are all available on my channel, I have linked them below ????
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===================================
RECIPES USED:
Cake recipe: White cake
Cake filling: Chocolate buttercream
Buttercream recipe: 2-ingredients buttercream
Achieve bright red buttercream:
[NOTE: Cake size is 4]
===================================
TOOLS USED:
Leaf tip:
Large Tip:
Cookie cutter:
Gel colours: Kelly green by Wilton & ProGel Red
Sprinkles from: Karat Cake
Gold Leaf:
[Disclaimer: As an Amazon Associate, I earn a very small fee from qualifying purchases made using the links I provide, thank you for your support ????]
Music credit:
bensound.com
purple-planet.com
Christmas Wreath Cake - Perfect Frosted Christmas Cake
This Christmas wreath cake is the perfect centerpiece during the holiday season. This simple and easy recipe uses my butter-based vanilla bean cake along with French buttercream and stiff buttercream for piping the wreath.
Get the full recipe with progress pictures here -
Have you tried my recipe? Share an image here below or Pin this image for later.
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Recipe: Chocolate Wreath Cake (CLOVER) | Afternoon Express | 16 November 2021
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Chocolate Angel food Cake - Christmas Wreath Cake
This Chocolate Angel food Cake is perfect for Christmas! My Chocolate Angel Food Cake is the perfect cake to make a Wreath cake. My recipe makes a moist angel food cake and it's not rubbery. This dessert is sure to impress!
My tube pan
Link to Easy buttercream recipe
Ingredients:
1 2/3 c (400 ml) egg whites
1 1/2 tsp cream of tar tar
1 tsp vanilla extract
3/4 c. (150 g.) sugar
3/4 c. (100 g.) cake flour
1/3 c. (40 g.) cocoa powder
1 1/2 c. (168 g.) powdered sugar
Directions:
1. Preheat oven to 325.
2. Sift together cake flour, cocoa powder and powdered sugar. I like to sift it twice.
3. In the bowl of a stand mixer, whisk egg whites to soft peaks as shown. Whisk in cream of tar tar and vanilla extract.
4. Slowly add sugar to the egg white mixture. I use a table spoon to slow me down.
5. Using a balloon whisk, gently fold sifted dry ingredients into the egg white mixture a third at a time.
6. Scoop into your tube pan and swirl a skewer around the pan to release any large air bubbles that may have formed.
7. Bake for 40-45 minutes or until a skewer comes out clean.
Christmas Wreath Cake
How to make a special cake for Christmas!
There are yummy and easy recipes :)
Enjoy your cooking!
Thanks for watching!
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* Ingredients *
【Christmas Wreath Cake】3 Eggs, 40g Sugar, 150g Flour, 300ml Milk, 200ml Cream (3 tablespoon Sugar)
【Chocolate sauce】Chocolate, Milk, Honey, Vanilla bean extract, Oil