Coffee Chocolate Cake In Kadai |Eggless Chocolate Mocha Cake | No Eggs, No Oven, Condensed Milk
Coffee Chocolate Cake In Kadai |Eggless Chocolate Mocha Cake | No Eggs, No Oven, Condensed Milk
#coffeechocolatecake #mochacake #Egglesschocolatecakewithoutoven
Ingredients:
For Cake :
Oil - 1/3 cup (55 gm )
Curd - 1/3 cup (80 gm)
Powdered Sugar - 1/2 cup & 2 tbsp (120 gm)
All Purpose Flour/ Maida - 1 cup (150 gm)
Cocoa Powder - 1/4 cup (20 gm)
Baking Powder - 1tsp
Baking Soda - 1/2 tsp
Salt - 1 pinch
Milk - 1/2 cup
Coffee Powder - 1tsp
Hot Water - 3 tsp
For sugar Syrup:
Sugar - 1.5 tbsp
Coffee Powder - 1/2 tsp
Hot Water - 1/2 cup
For Cream:
Cream - 1.25 cup (250 ml)
Cocoa Powder - 1/4 cup (20 gm)
Coffee Powder - 1tsp
Powdered Sugar - 1/4 cup (60 gm)
For Chocolate Ganache :
Dark Compound Chocolate - 75 gm
Cream - 40 ml
#anyonecancookwithdralisha #dralishacoffeechocolatecake #chocolatecakeinkadai #bestchocolatecakerecipe #easiestcakerecipe #chocolatecake #birthdaycake #chocolatefrosting
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MAGIC COFFEE WHIPPED CREAM | Only 3 Ingredients - No Dairy
It's almost magic because this 3 ingredient Magic Coffee Whipped Cream is as stable as buttercream. Basically, you need water, coffee and sugar and that's all. You can use it for piping your cakes and cupcakes, to top your coffee and many more. This is a budget friendly kind of frosting. Not creamy but fluffy and rich in coffee flavor. So easy and simple to make.
Here's what you'll need:
2/3 cup Iced cold water (160ml)
1 cup sugar (200g)
1/3 cup instant coffee (20g) - you can use any brand or decaf coffee as well.
I hope you will enjoy this recipe. Let me know and comment down below. Thank you all my darling lovelies! Sending you all the love and positive vibes~Weng ????????????
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LIVE.LOVE.BAKE!
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Coffee Sponge Cake With Cream
How to make coffe sponge cake with cream [ASMR cooking]
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The recipe
Coffee sponge cake
45g warm milk (3 tbsp)
10g coffee powder (1 tbsp)
3 egg yolks
10g sugar (1 tbsp)
45g vegetable oil (3 tbsp)
80g cake flour (you can use all purpose flour) (1/2 cup + 2 tbsp)
Coffee cream filling
100g mascarpone (1/4 cup)
40g sugar (3.5 tbsp)
250g heavy cream (1 cup)
2 tsp coffee powder
1 tbsp hot water
Cocoa powder and hazelnut for garnish
My baking and camera equipments:
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No Cream, Coffee Butter Frosting | Coffee Butter Frosting | Buttercream Icing For Cakes |
Nish Shreyaa Kitchen is a channel of Nish Shreyaa Group. It is an Indian food channel that showcases the best vegetarian food recipes, and the best part of our recipes is that they are well explained. So guys do not miss the recipe you want!
Ingredients :
Sugar - 1/2 Cup
Milk - 1/2 Cup
Cornflour - 2 tbsp
Instant Coffee - 2 tsp
Butter - 100 gms
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Rich Coffee Cotton Sponge Cake Recipe
Rich Coffee Cotton Sponge Cake – Coffee is my big time favourite. In fact, I can’t live with having a cup a coffee everyday. Not forgetting, coffee cake is also one of my favourite flavour of all time. If you love coffee, you’ll love coffee cake too. You might think it’s a bitter cake. No, it’s not bitter at all. The cake is well balanced with cream cheese flavour and whipped cream in it. Although I wanted a darker colour for the cake, never try to attempt to add any cocoa powder in it, that wouldn’t be a coffee flavoured cake. I am using good instant espresso coffee, I didn’t use any coffee essence (I don’t like artificial flavour for coffee) I hope you’re inspired to make this cake. Enjoy!
FOR FULL RECIPE, visit my blog at
Ingredients:
Coffee Sponge Cake
I am using 7x7x3-inch pan
2 tsp instant espresso
2 tbsp hot milk
5 egg yolks
60g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) vegetable oil
80ml (¼ cup + 1 tbsp]) whole milk, room temp
¼ tsp salt
150g (1 ¼ cup]) cake flour
5 egg whites
½ tsp cream of tartar
75g (1/3 cup + 1 tbsp) fine sugar
Cream Cheese Frosting
2½ tsp instant espresso
1 tbsp hot water
400g (1½ cup + 2 tbsp) whipping cream [I have used a sweetened whipping cream. if yours is not sweetened, just add 30g or 2 tbsp sugar]
170g (¾ cup) cream cheese
coffee syrup (2 tsp coffee +2 tsp sugar +1 tbsp hot water)
Toasted walnuts (sprinkles)
tip #869 for the deco piping
Instructions:
Coffee Sponge Cake
1. Preheat oven at 160°C/320°F.
2. Dissolve espresso powder in hot water. Make sure there is no coffee lumps. Set aside.
3. Separate the eggs, one bowl with egg whites and the other with egg yolks.
4. In the egg yolks bowl, add in the sugar. Mix until well combined or until the colour is slightly pale. Add the oil and then milk, mix until well combined respectively.
5. Add in the espresso coffee mix. Add salt. If you wish to add coffee essence, you can add ½ tsp, but I prefer pure coffee flavour. Mix until well combined.
6. Sift the cake flour in 3 batches. Use a whisk to gently mix the batter. Mix just until the flour disappear, do not over mix. Set aside.
7. In the bowl of egg whites, add cream of tartar. Mix on low speed for few seconds until foamy. Add the sugar in 3 batches. After adding the first batch, increase speed to high and continue mixing. After add the last batch of sugar, mix until stiff peaks formed. It’s important that you reach stiff peaks as this is the key to rise the cake.
8. Add the egg white meringue into the yolk batter in 3 batches. Use a whisk to gently mix just until the white disappear, do not over mix. Mix in a circular motion. Switch to a spatula to scrape the bowl to ensure even mixing.
9. Transfer the batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use a chopsticks or a skewer to do as shown to release trapped air bubbles. Tap the pan on the table few times to further release air bubbles.
10. Bake in preheated oven at 160°C/320°F for about 50-55 min, or until inserted skewer comes out clean.
11. Let the cake cool on cooling rack before slicing the cake.
12. This is cake, I slice into 4 layers so that I want to add more cream frosting in between. Set aside while working on the next step.
Cream Cheese Frosting
1. In a chilled bowl, add the whipping cream. Chill bowl will help thickened up the cream fast and stable. Mix on low speed for few seconds.
2. Add in the cream cheese. Continue mixing on low speed for few seconds, then increase to high speed. Mix until the mixture is stiff, be careful not to over mix. Stop the mixing to check the consistency every 10 seconds. As soon as it reaches stiff, stop the mixing. Transfer about a quarter cream into a piping bag. I am just doing a variation to give the cake some colour contrast. This is optional. Set aside.
3. For the remaining cream, add the espresso coffee mixture. Give it a quick mix, just until combined. Do not over mix as it has already reached stiff earlier. Transfer into a piping bag and time to assemble the cake.
Assemble the cake
1. Get ready the coffee syrup and the 2 flavoured frostings.
2. Chill the cake before trimming the sides.
3. Combined the remaining two flavoured frosting into another piping bag to pipe some deco. I am using tip #869.
4. Cake is ready to serve.
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Coffee Buttercream Frosting Recipe
Learn how to make this easy and delicious coffee buttercream, perfect for filling and frosting cakes, cupcakes, macarons, and more! It's silky smooth, packed with decadent coffee flavor, and pairs well with almost any dessert. Get the full recipe on my blog here:
Coffee Buttercream Recipe:
Ingredients:
1 Cup (227g) unsalted butter, room temperature
3 ½ Cups (420g) powdered sugar
2 tsp vanilla extract
1 ½ tsp instant coffee or instant espresso powder
1 ½ Tbsp whole milk, room temperature
¼ tsp salt, or to taste
Instructions:
1. Combine the instant espresso/coffee with the whole milk and set aside. In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between.
2. Add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals. Then add the vanilla, the coffee/espresso milk mixture, and salt. Mix on low until fully incorporated, about one minute.
Recipe Notes:
To Make Ahead: store in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.
Quantity: this recipe makes enough to frost 12-15 cupcakes, or fill and frost one 2-layer cake. If using for filling and frosting a 3-layer cake, I recommend making 1.5x the recipe (multiply each ingredient by 1.5).
Other recipes mentioned in this video:
Gingerbread Latte Cake:
Peppermint Mocha Cake:
If you love cake, visit my blog for more tasty cake recipes + decorating tutorials: