How To make Cocoa Espresso Pudding Cake

Coffee Pudding Cup Dessert | Coffee Dessert Recipe | Easy Dessert Recipe | N'Oven

#DessertRecipe #PuddingRecipe

Coffee Pudding Cup Dessert | Coffee Dessert Recipe | Easy Dessert Recipe | N'Oven

INGREDIENTS & PROCESS:
2 Tspn Instant Coffee Powder
2 Tbsp Hot Water
Mix Well
Keep Aside
2 Cup Milk
½ Cup Sugar
¼ Cup Cornflour
Mix Well
Let It Boil
Add The Coffee Mixture
Cook Until Thicken
Pour In Cup
Biscuits Pieces
Cool Down For 10 Min.
1 Tbsp Instant Coffee Powder
2 Tbsp Sugar
2 Tbsp Hot Water
Beat For 5-6 Min.
Pour The Coffee Over The Pudding
Keep In Fridge For 1 Hour

Visit My Official Website:


Subscribe My YouTube channel for Recipe Videos:


Like My FB Page for update info:


Follow Us on Twitter:


We Are on Pinterest also:


© N'Oven®

CHOCOLATE ESPRESSO LAYER CAKE - Devils Food Cake

CHOCOLATE ESPRESSO LAYER CAKE - Devils Food Cake
This is one of the best Chocolate Layer Cakes I have ever tasted.
Moist Chocolate Cake layered with Espresso and Chocolate light and fluffy buttercream and covered with a delicious dark Chocolate Ganache. I’m in Heaven.
In this Recipe we will learn about Swiss Meringue Butter Cream, how to make a great smooth Chocolate Ganache and how to bake the perfect Moist Devils Food Cake. Not bad in all under 10 minutes.

Ingredients Below
⬇️ ⬇️ ⬇️ ⬇️ ⬇️
???? Please show your love and support
???????? ↪︎

You will Need

For the 3 Cake Layers
345g / 12 oz Butter
450g / 1 lb Brown Sugar
3 Eggs
360g / 12.5 oz All Purpose Flour
75g / 2.5 oz of Dark Cocoa
2 teaspoons of Baking Soda
3/4 of a teaspoon of Salt
2.25 cups of room temperature Espresso Coffee

Oven Temperature 180C / 350F for 30-40 minutes

For the Swiss Meringue Buttercream
6 Egg Whites
3oog / 10.5 oz Sugar
500g / 17.5 oz of Softened Butter

1/2 an Espresso Shot for the Coffee Frosting
100g / 3.5 oz of Dark Chocolate for the Chocolate Frosting

Temperature reached in the double Boiler 71C / 160F

For the Chocolate Ganache Glaze
250ml / 1 cup of Thick Cream
4 small tablespoons of Honey
135g / 4.5 oz of Dark Chocolate
75g / 2.5 oz of Butter

Pouring Temperature of the Ganache 40C / 104F

Cake trimmings can be kept, placed in the oven to dry out a little then crumbled to use around the outside of the completed cake.

For full written Instructions check out my Website here


Share the Love, Share the Video and Say Hello

Catch up on our Travel Videos all in one playlist
↪︎

Check out our Epic JOGLE Playlist ↪︎

Send a small monthly support through
Did you know? You can buy us a Coffee or meal through Paypal by clicking: It's really simple.. ????

???? Do you shop on Amazon?
If you buy from Amazon use this link. You won't pay a penny extra but we earn a tiny commission whenever you buy something. Thank you..????
USA -
UK -

???? If you'd like to know what gear we use, you will find most of it here. Also for a full list of our world travel kit, again using this link earns us a tiny commission, so a huge thank you. ????
USA -
UK -

⚑ Follow:
Visit our Website at
Like our Facebook page:
Join us on Instagram:
Follow us on Twitter:
Follow us on Pinterest:

Thanks for the music to

“Tickled Pink” by Josh Woodward.
Free download:


Coffee by Josh Woodward.
Free download:


Music wanted!!!
If you are a music producer and would like me to use your music (any funky tunes and songs, love acoustics) please email me at socialmedia@steves-kitchen.com

Steve's Kitchen is sharing the love and having fun in the Kitchen on Youtube

#cake #chocolatecake #coffee

Coffee Biscuit Pudding | No-Bake Coffee Pudding | Simple Coffee Pudding | Coffee Dessert

Coffee Biscuit Pudding | No-Bake Coffee Pudding | Simple Coffee Pudding | Coffee Dessert
#coffeebiscuitpudding #coffeepudding #coffeelovers #quickrecipe #simplerecipe #easyrecipe #coffeedessert #biscuitpudding

The Ultimate Chocolate Cake with Erin McDowell

Baker extraordinaire Erin McDowell makes the ultimate chocolate cake, featuring dreamy Devil's Food cake, a creamy chocolate custard filling, and a whipped ganache frosting. GET THE RECIPE ►►

For even more chocolate cake (that's cut into btw) check out Rick Martinez's One-Bowl Chocolate Birthday Cake:

Also featured in this video
KitchenAid Artisan Series Tilt Head Stand Mixer, 5QT:
GIR Silicone Spatulas:
Food52 x Dansk Kobenstyle Butter Warmer:
Five Two Wooden Spoons:

INGREDIENTS
For the Devil's Food Cake:
1 ½ cups unsweetened cocoa powder
1 cup boiling water
1 ¼ cups whole milk
9 ounces unsalted butter
3 cups granulated sugar
5 large eggs
1 tablespoon vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon fine sea salt

For the chocolate custard filling:
2 ½ cups whole milk
½ cup heavy cream
4 ounces unsweetened chocolate
4 ounces bittersweet chocolate
1 cup granulated sugar
1/3 cup cornstarch
Large pinch fine sea salt
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract

For the whipped ganache:
12 ounces bittersweet chocolate
1 ¼ cup heavy cream
1 recipe Basic Chocolate Glaze (
chocolate sprinkles, as needed for finishing

SUBSCRIBE TO FOOD52 ►►

CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
Food52 newsletter:

ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

How to Make Chocolate Pudding Cake

Servings: 8-10

Ingredients:

1 box chocolate cake mix (any type of chocolate cake mix is fine, as long as it doesn’t have pudding in the mix)

1 6 oz. box Cook & Serve Chocolate Pudding (not instant)

2 1/2 cups milk

1 tsp. Espresso Powder (Cafe Bustelo)

1 12 oz. package chocolate chips

Cocoa powder

Preheat oven to 350.

Pour pudding mix into a large saucepan and stir in 2 1/2 cups milk. Do not use the amount called for on the pudding box as it’s not the same. Cook over medium heat, stirring constantly until the pudding starts to boil and thicken. Take the pudding off the burner and pour into a large mixing bowl.

Dissolve the espresso powder in a couple tbsp. of milk (dissolves better if milk is hot) and stir into the pudding mixture. Stir often to cool the pudding. Make sure pudding has cooled before you proceed to the next step.

Once cool, begin adding the cake mix to the pudding mix and mix with an electric mixer. Mix until blended completely. The mixture will become very thick.

Grease a 9x13 dish or pan and “flour” the pan with the cocoa powder. You can use regular flour, but this will turn your cake white. Spread the batter evenly into your dish/pan. Sprinkle the chocolate chips on top of the batter.

Bake for 25-30 mins. Test with a toothpick to see if cake is done. Let cool at room temp. Best served when fully cooled as chocolate chips are better when they have hardened slightly. Serve plated alone or with a scoop of your favorite ice cream.

Notes:

This recipe is so simple, we have no notes. This will easily become one of your favorite desserts in your dessert arsenal. It’s sooo easy and sooo delicious.

Mini Chocolate Coffee Cake

The mini chocolate coffee cake recipe (3 mini cakes: 8cm diameter x 5.5cm height)

*The chocolate joconde sponge
2 whole eggs
50g almond flour
60g powdered sugar
15g all purpose flour
20g cocoa powder

2 egg whites
30g sugar
10g melted butter

*The coffee mousse
2 egg yolks
30g sugar
150ml milk
10g coffee beans
2 gelatine sheets (3g)
200g heavy cream
10g powdered sugar

3 chocolate bands and chocolate decoration: 80g dark tempered chocolate (if you don't want to temper chocolate, you can just melt it but it will lack the shinny look)
Cocoa powder and edible gold leaves for decoration

- Instagram:

__________

Thank you for watching, I hope you enjoy the video!