EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING
This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.
If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.
I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!
I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.
Ingredients
For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream
To top
Chocolate shavings
* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.
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Chocolate Mousse No Oven no bake No Gelatin Chocolate Mousse 奥利奥巧克力慕斯 无需烘焙 无烤箱
配料
饼干底
奥利奥80g
融化黄油40g
巧克力慕斯
黑巧克力(66%)180g
牛奶140g
淡奶油(38%)280g
巧克力甘纳许
黑巧克力(66%)50g
牛奶巧克力(33.6%)50g
牛奶100g
19cm x 11cm的模具
Ingredients
Biscuit
Oreo 80g
Melted butter 40g
Chocolate mousse
Dark Chocolate (66%) 180g
Milk 140g
Whipping cream (38%) 280g
Chocolate ganache
Dark chocolate (66%) 50g
Milk chocolate (33.6%) 50g
Milk 100g
Mould of 19cm x 11cm
Ingrédients
Biscuit
Oréo 80g
Beurre fondu 40g
Mousse au chocolat
Chocolat noir (66%) 180g
Lait 140g
Crème liquide(38%) 280g
Ganache au chocolat
Chocolat noir (66%) 50g
Chocolat au Lait (33.6%) 50g
Lait 100g
Moule de 19cm x 11cm
Chocolate Ice cream with Brownie | चॉकलेट आइस क्रीम | 3 mins Microwave Brownie | Chef Ranveer Brar
CHOCOLATE ICE CREAM with MICROWAVE BROWNIE - Having your cake and eating it too is now sach mein possible!
Chocolate Ice cream recipe, vo bhi Eggless, plus Brownie recipe bonus!! :)
If you're craving for that gooey chocolate brownie ice cream, here's the step by step recipe with the magic ingredient - Nestle Milkmaid.
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CHOCOLATE ICE CREAM WITH BROWNIE
Preparation time 10 minutes
Baking time 3 minutes in microwave
Freezing time 2-4 hours or until it set
Serve 2-4
Ingredients
⅓ cup Butter, soften, मक्खन
⅓ cup Dark Chocolate, melted, डार्क चॉकलेट
⅔ cup Refined flour, मैदा
⅓ tsp Baking powder, बेकिंग पाउडर
¼ tsp Baking soda, बेकिंग सोडा
1 tbsp Candied orange, chopped, कैंडीड ऑरेंज
150 gms Nestlé MILKMAID नेस्ले मिल्कमेड
2 tbsp Water, पानी
For Ice Cream
¼ cup fresh Cream, मलाई
⅓ cup Dark Chocolate, melted, डार्क चॉकलेट
250 gms Whipped cream, विप्ड क्रीम
250 gms Nestlé MILKMAID नेस्ले मिल्कमेड
½ tbsp Cocoa powder, कोको पाउडर
Prepared Chocolate, चॉकलेट
Brownie, cut into small cube, ब्राउनी
For Garnish
Brownie, cut into small cube, ब्राउनी
Nestlé MILKMAID नेस्ले मिल्कमेड
Dark Chocolate, melted, डार्क चॉकलेट
Process
For Chocolate Brownie
In a bowl, add butter and soften it with the help of a spatula.
Add melted dark chocolate and mix well.
Add refined flour, baking powder, baking soda and make a smooth batter.
Add candied orange, nestle milkmaid, water and mix everything well.
Make sure the batter is not too liquidy.
Transfer the batter into the mold and microwave it for 3 minutes.
Once the brownie is cooldown, cut them into small cubes and keep it aside for further use.
For Ice Cream
In a sauce pot, warm fresh cream and add melted dark chocolate.
In another bowl, add whipped cream, nestle milkmaid, cocoa powder and mix well.
Now, add prepared chocolate and mix it.
Now, transfer the mixture into any airtight container,
Add brownie bits, pour the remaining ice cream and close it with a lid and freeze it for 2-4 hours or until set.
Once the ice cream is set, scope it with an ice cream scooper.
Garnish it with brownie bits, nestle milkmaid, melted dark chocolate.
Serve cold.
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Simple Chocolate Buttercream Frosting :: no powdered sugar, no cream, no condensed milk(Subtitle on)
[Simple chocolate buttercream Frosting]
1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 240 ml
115 g (1/2 cup + 1.5 Tbsp) granulated sugar
55 g (55 ml or 1/4 cup) water
28 g (1/4 cup) cocoa powder
280 g (1+ 1/4cup) unsalted butter
1 tsp vanilla extract (optional)
* Using this recipe, you can make a 15 cm (6 inch) 3 layer cake.
* Unauthorized theft, secondary editing, and re-upload of this video are prohibited.
My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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Eggless No Oven Sizzling Brownie | प्रेशर कुकर में सिज़्लिंग ब्राउनी | Chef Sanjyot Keer
Full written recipe for Sizzling brownie
Prep time: 20-25 minutes
Cooking time: 20-22 minutes (brownie) & 5-8 minutes (chocolate sauce)
Serves: 4 pieces of brownie square (2.5 inch)
Tip: please use castor sugar as it'll dissolve quickly compared to grain/normal sugar.
Chocolate sauce
Ingredients:
Milk | दूध 2/3 cup (210 ml)
Castor sugar | कास्टर शुगर 1 & 1/2 cup (350 grams)
Cocoa powder | कोको पाउडर 1/3 cup (32 grams)
Salt | नमक 1/4 tsp (1 gram)
Dark chocolate compound | डार्क चॉकलेट कंपाउंड 90 grams (chopped
Butter | मक्खन 4 tbsp (60 grams)
Vanilla essence | वैनिला एसेंस 1 tsp (5 ml)
Method:
For making the chocolate sauce, set a stock pan n low heat, add sugar and milk, stir well to dissolve the milk, heat the milk and bring to a simmer.
Once it comes to a simmer switch off the flame and add the cocoa powder and salt using a sieve, stir well & use a whisk to dissolve the cocoa powder and ensure there are no lumps.
Put it back on the flame keeping it at its lowest heat possible, now add the chopped chocolate and mix well until the chocolate dissolves completely.
Now, add butter in batches and mix well to give the chocolate sauce a shine and also to adjust its consistency, adding butter make the consistency a little thicker.
Once the butter dissolves completely with the chocolate mixture, add vanilla essence to elevate its flavour.
Your chocolate sauce is ready to be used for pouring it over the sizzling brownie, you can store it in the fridge and it'll last for couple of weeks, ensure to remove the sauce with a clean spoon, you can ise this sauce for making multiple purpose.
Brownie
Ingredients:
Dark chocolate compound | डार्क चॉकलेट कंपाउंड 1/2 cup (70 grams)
Butter | मक्खन 1/4 cup (55 grams)
Castor sugar | कास्टर शुगर 1/3 cup + 1 tbsp (85 grams)
Vanilla essence | वैनिला एसेंस 1/2 tsp (2.5 ml)
Curd | दही 1/3 cup + 1 tbsp (90 grams)
Refined flour | मैदा 1/2 cup (55 grams)
Cocoa powder | कोको पाउडर 3 tbsp (16 grams)
Salt | नमक 1/8 tsp (a small pinch)
Method:
To make brownie, set a double boiler, by keeping a heat proof bowl over a stock pot filled with little water, make sure the water in the stock pot should not touch the bottom of the heat proof bowl, bring the water to boil and keep the bowl over it, add butter and chocolate in the bowl and melt them while mixing them together, once incorporated well, remove the bowl from heat and keep it over the kitchen platform.
Now add castor sugar and vanilla essence & whisk well, further add curd and whisk well until the sugar dissolves completely and the everything combines well.
Now use a sieve and add refined flour, cocoa powder and salt sift well and use a spatula, fold and combine the mixture well, do not over mix the batter.
As we are making this brownie in a pressure cooker, we need to take brownie tray that fits in the cooker, i’m taking a 5 inch ×5 inch brownie tray and lining it with baking sheet or a parchment paper, pour the batter in the tray up to 80 % and tap it well to ensure there are no air pockets in the cake mixture.
Place a cookie cutter or any stand in the cooker and preheat it on the highest flame for 10-15 minutes, once the pressure cooker gets heated well, open the lid and carefully place the brownie tray over the stand, close the lid and cook/bake the brownie for 20-25 minutes or until its completely cooked, to check insert a toothpick in the centre and if it comes out clean its baked.
You can bake them in a preheated oven at 165℃ for 20-22 minutes or until its completely cooked.
Remove the brownie tray and allow it to cool down to room temperature, once cooled, carefully remove the brownie and cut it in square pieces. Your brownies are ready to consume. But I’ll be plating it over a sizzler pan.
Heat a sizzler pan on highest flame possible until its smoking hot, once heated well place the brownie piece and top it with a scoop of ice cream, some nuts and pour the chocolate syrup, your sizzling brownie is ready, you can place a slice of pineapple to avoid the burning of brownie.
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