How To make Cold Water Chocolate Cake
1/2 c Butter; room temp
1 1/2 c Sugar
2 Eggs
2 ts Vanilla extract
2 oz Unsweetened chocolate; melt
cool 2 c Cake flour
1 1/2 ts Baking soda
1/2 ts Salt
1 c Cold water
Cream butter and slowly mix in sugar, beating until light and fluffy. Add eggs and vanilla, mixing well. Add chocolate and combine thoroughly. Mix flour, baking soda and salt together and add to butter mixture, mixing well. Add cold water and beat until smooth. Pour batter into 2 buttered and floured 8" cake pans. Bake at 350~ until toothpick inserted in center of cake comes out clean, about 20 to 25 minutes. Cool in pans for 5 minutes, then turn out onto racks to cool completely before frosting. Source Marion Cunningham. :
How To make Cold Water Chocolate Cake's Videos
DELICIOUS CHOCOLATE CAKE RECIPE | How to Make a Tasty Layered Cake | Dessert Ideas | Baking Cherry
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Delicious Chocolate Layer Cake Recipe. A rich and moist chocolate cake, filled with a creamy and smooth chocolate filling and topped with a delicious ganache frosting.
Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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WHAT???? CHOCOLATE GANACHE WITH WATER! NO CREAM! #shorts
Gotta love it when you test hacks in your kitchen and they work out ✨I’ve always made chocolate ganache with a cream but this version with water blew me away ????????????
YAAY or NAY? Will you try this out?
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Ding Dong Cake - Moist Chocolate Cake with Vanilla Cream Filling
This Ding Dong Cake - Moist Chocolate Cake with Vanilla Cream Filling is a delightful dessert that is sure to impress. It is easy to prepare, rich, decadent, and indulgent, making it the perfect treat for any special occasion or simply to satisfy your sweet tooth. It consists of two layers of rich and moist chocolate cake that is filled with a creamy and fluffy vanilla custard cream filling, then topped with a smooth and rich chocolate ganache.
To print the recipe check the full recipe on my blog:
#dingdongcake #chocolatecake #chocolatelayercake
0:00 - Intro
0:47 - Preparing the chocolate cake layers
2:42 - Preparing the vanilla pastry cream
4:18 - Preparing the vanilla cream filling
5:35 - Assembling the cake
6:30 - Preparing the chocolate ganache
7:10 - Decorating the cake
7:23 - Enjoying the cake
Ingredients
Makes 12 servings
Chocolate Layer Cakes
¾ cup + 2 tbsp (110g) all-purpose flour
1/3 cup (40g) unsweetened cocoa powder
1 tsp (6g) baking soda
1/2 tsp (3g) salt
1 cup (200g) sugar
1 egg
1/4 cup (60g) vegetable oil
1/2 cup (120g) buttermilk
1 tsp (5g) vanilla extract
1/2 cup (120ml) hot coffee
Vanilla Pastry Cream Filling
2 cups (480ml) milk
1/2 cup (100g) sugar
1/4 cup (30g) cornstarch
1 tbsp (10g) flour
3 egg yolks
pinch of salt
2 tsp (10g) vanilla extract
1 ¼ cup (300g) whipping cream
2 tsp (6g) gelatin powder
2 tbsp (30ml) cold water
Chocolate Ganache
3.5 oz (100g) semisweet chocolate
3.5 oz (100g) whipping cream
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Flourless Chocolate Cake with Coffee Mousse Recipe
Flourless Chocolate Cake with Coffee Mousse - decadent flourless chocolate cake topped with a soft airy coffee mousse. Gluten-free cake perfect for any occasion.
To print the recipe check the full recipe on my blog:
#flourlesschocolatecake #coffeemousse
Chapters:
0:00 - Intro
0:18 - Flourless Chocolate Cake
2:15 - Coffee Mousse
4:30 - Enjoying the cake
Ingredients
Makes about 8-10 servings
Flourless Chocolate Cake
1/2 cup (110g) butter
5 oz (150g) semisweet chocolate
3 eggs, separated
1/2 cup (100g) sugar
1 tbsp (8g) unsweetened cocoa powder
pinch of salt
Coffee Mousse
2 egg yolks
1/2 cup (100g) sugar
1 1/2 tbsp (12g) cornstarch
2/3 cup (160ml) warm milk
1/2 tsp (3g) vanilla extract
1 tbsp (4g) instant coffee
1/2 tbsp (5g) gelatin powder
2 tbsp cold water
1 cup (240g) whipping cream, 35% fat, chilled
1. Grease and line a 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder and salt.
3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture.
4. Pour batter into prepared pan and bake for 25 minutes. Let it cool completely in the pan over a cooling rack.
5. Prepare the coffee mousse. Stir egg yolks with sugar until creamy and pale yellow colored. Stir in cornstarch. Gradually whisk in the warm milk until completely combined.
6. Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens.
7. Remove from heat and stir in vanilla extract and instant coffee. Let it cool.
8. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over coffee mixture.
9. Whip the the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.
10. Spread the coffee mousse over the chocolate cake in the pan, using an offset spatula.
11. Cover and refrigerate for about 4 hrs or overnight to set before serving.
12. Run a warm knife around the edges of the cake to remove the sides of the pan.
13. Dust the top of the cake with cocoa powder.
14. Using a warm knife cut the cake into slices and serve.
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Using Cold vs Room Temperature Ingredients in Cake