My FAVOURITE Chocolate Frosting | Epic, Easy, Stable Chocolate Frosting Recipe | #SHORTS
If you're bored of always making a regular ganache for frosting all your cakes, then you have to try this chocolate fudge frosting! This frosting truly defines decadence and I can’t wait for all of you to make it for yourselves.
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Written recipe:
Ingredients:
½ cup (113g) butter, softened
¼ cup (25g) cocoa powder
1 cup (130g) icing sugar
1 tsp (2.5ml) vanilla
½ cup (170ml) chocolate, melted
½ cup (120ml) fresh cream
Product links:
1) Dark chocolate:
2) Cocoa Powder:
3) Vanilla extract:
4) Icing sugar:
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Moist COFFEE CAKE! That Melts in Your Mouth! Simple and Delicious recipe
Hello everyone ,today I'm sharing with you Moist COFFEE CAKE! That Melts in Your Mouth! Simple and Delicious recipe. How to Make Sponge Coffee Cake step by step. Do you like COFFEE CAKE? Leave me a comment if you make Sponge Coffee Cake, and tell me what other cookies or desserts recipes you would like to see.
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Let's Make Delicious Sponge Coffee Cake
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???? Ingredients
The cake
110 g cake flour
1/2 tsp baking powder
1/4 tsp salt
60 g caster sugar
4 egg yolks
10 g instant coffee
1 tsp cocoa powder
1 tbsp hot water
55 g vegetable oil
60 g milk
1 tsp vanilla extract
4 egg whites
60 g caster sugar
1/2 tsp vinegar
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The whipped cream
300 g whipping cream
70 g icing sugar
a pinch of salt
150 g cream cheese
2 tsp instant coffee
1 tbsp hot water
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ganache sauce
100 g hot whipping cream
100 g semi-sweet chocolate
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Tray size 11 x 11 inch
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How to bake
- Bake preheated oven at the 170 C for 18-22 minutes
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Make sure you pre-heat your oven
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????ส่วนผสม
แป้งเค้ก 110 กรัม
ผงฟู 1/2 ช้อนชา
เกลือ 1/4 ช้อนชา
น้ำตาล 60 กรัม
ไข่แดง 4 ฟอง (เบอร์2)
ผงกาแฟ 10 กรัม
ผงโกโก้ 1 ช้อนชา
น้ำร้อน 1 ช้อนโต๊ะ
น้ำมันพืช 55 กรัม
นมสด 60 กรัม
กลิ่นวานิลลา 1 ช้อนชา
ไข่ขาว 4 ฟอง (เบอร์2)
น้ำตาล 60 กรัม
น้ำส้มสายชู 1/2 ช้อนชา
----------------
วิปปิ้งครีม 300 กรัม
น้ำตาลไอซิ่ง 70 กรัม
เกลือเล็กน้อย
ครีมชีส 150 กรัม
ผงกาแฟ 2 ช้อนชา
น้ำร้อน 1 ช้อนโต๊ะ
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วิปปิ้งครีมร้อน 100 กรัม
ช็อกโกแลต 100 กรัม
***********
ในคลิปใช้ถาด 11 x 11 นิ้ว
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วิธีการอบ
- อบไฟบน-ล่าง 170 องศา ไม่เปิดพัดลม 18-22 นาที
**เช็คสุกโดยการใช้นิ้วแตะดูที่หน้าขนม หากไม่มีรอยนิ้วมือ ก็ใช้ได้ค่ะ**
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▶️ อย่าลืมอุ่นเตาอบก่อนทุกครั้ง ก่อนนำเค้กหรือคุกกี้เข้าอบ ❤️
==================
❤️ ถ้าชอบคลิปนี้ อย่าลืม ????กดไลค์ ????กดแชร์ ????กดติดตาม เพื่อรับชมคลิปใหม่ๆนะคะ
หรือถ้าอยากให้ทำเมนูอะไร คอมเม้นท์ไว้ใต้คลิปเลยค่ะ ❤️
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Chocolate Cake With Mocha Cream Cheese Frosting
Chocolate, espresso, and coffee liqueur make this cake so moist and delicious. Not too sweet but packed with deliciousness.
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Easy, Buttery, Crunchy, Peanut Brittle:
Grandma's School Lunchroom Recipe For Spud Nuts:
Thanks for watching.
Cotton Soft Mocha Cake Recipe
Cotton Soft Mocha Cake – this cake is unbelievably soft and moist. Someone requested this cake and I’ve actually did one long time ago, so I guess it’s time to do another version. Not very much difference from coffee cake except with additional cocoa powder added. This cake can be stored in the fridge for at least 3-4 days, so if you wish to bake ahead of time for a party, this cake will be a good choice. I hope you’ll be inspired and give this cake a try. Enjoy!
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Ingredients:
• Mocha Sponge Cake
I was using 6x6x3inch or 15x15x7.6cm inch pan.
40g [2⅔ tbsp] whole milk
6g [2 tsp] instant coffee
4 egg yolks
40g [3 tbsp] caster sugar
48g [3½ tbsp] oil
60g [½ cup] cake flour
15g [2 tbsp] cocoa powder
4 egg whites
½ tsp cream of tartar
50g [¼ cup] caster sugar
• Mocha Syrup
3g [1 tsp] instant coffee
2g [1 tsp] cocoa powder
15g [1 tbsp] sugar
30g [2 tbsp] hot water
• Mocha Cream Frosting
3g [1 tsp] instant coffee
7g [1½ tsp] hot water
480g [2 cup] whipping cream
40g [4 tbsp] powdered sugar
12g [2 tbsp] cocoa powder
• Chocolate Drizzle
60g [⅓ cup] dark chocolate, chopped
60g [¼ cup] whipping cream, hot
Piping tip: #353
Instructions:
• Mocha Sponge Cake
1. In a glass, add milk and instant coffee. Mix until coffee is dissolved. Set aside.
2. Separate the eggs. Yolk in one bowl, egg whites in another bowl.
3. In a large mixing bowl of yolk, add sugar. Mix vigorously about a minutes.
4. Add the oil, mix vigorously until well combined.
5. Add the milk coffee mixture, mix until well combined.
6. Sift in the dry ingredients: cake flour and cocoa powder. Mix until combined.
7. In the bowl of egg whites, add cream of tartar. Start mixing on low speed until frothy. Add in the sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
8. Add in the egg whites into the chocolate batter in 3 batches. Use a spatula to fold until combined.
9. Transfer the batter into a prepared 15x15cm or 6x6 inch pan, greased and lined with parchment paper. Drop the pan few times on the counter top to release air bubbles.
10. Bake in preheated oven at 160°C/320°F for 30 minutes, then lower to 150°C/300°F for another 30 minutes. Total baking time is 60 minutes.
11. Soon after taken out from oven, remove the cake from the pan, let it cool completely before slicing.
12. Slice the cake into 4 sheets.
• Mocha Syrup
1. In a small bowl, add in coffee, cocoa powder and sugar.
2. Add in the hot water. Mix until all ingredients are dissolved.
3. Set aside until completely cool.
• Mocha Cream Frosting
1. In a small bowl, add coffee and hot water. Mix until all dissolved. Set aside.
2. In a large chilled mixing bowl of whipping cream, sift in powdered sugar and cocoa powder.
3. Start mixing on low speed until combined.
4. Add in the coffee mix. Continue mixing on medium speed until cream is thickened.
5. Transfer half the cream into another bowl which is for icing the cake later. Cover and refrigerate while working on the next step.
6. For the other half, mix on low speed until the cream is stiff, do not over mix. The cream should be stable and smooth at the same time. When you lift up the mixer paddle, it should hold in the paddle and will not drop. This cream is for the insert.
• Assemble the Cake (refer to video)
• Chocolate Drizzle
1. In a small bowl, add chopped chocolate and hot whipping cream. Let it sit for at least 5 minutes.
2. Mix until all the chocolate is melted. If you still find lumps in the mixture, pop it into the microwave to heat for a few seconds and mix them again so that all the lumps are gone. This chocolate sauce can be used for the cake top or drizzle.
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Lemon Blueberry Coffee Cake with Cream Cheese Filling | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Crumb Topping:
½ cup butter melted
1 ½ cups all-purpose flour
¾ cup packed brown sugar
1 teaspoon vanilla
Cake:
¼ cup melted butter
¼ cup canola oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 cup plain yogurt or sour cream
¼ cup lemon juice (about one lemon)
2 tablespoons lemon zest (from 2 lemons)
2 cups all-purpose flour (260 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen blueberries*
Cream Cheese filling:
250 grams cream cheese (8 oz – 1 package)
¼ cup granulated sugar
1 large egg
zest from one lemon
Lemon Glaze
¾ cup powdered icing sugar
1 tablespoon lemon juice
Instructions
Preheat oven to 350 degrees F. Line a 9-10″ Springform pan (mine is 9.5″) with parchment paper (you can do this by laying it on the base and closing the sides around it with the paper sticking out the bottom), and spray with non-stick spray.
Make the crumble:
In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.
Make the cake
In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
Add flour, baking powder, baking soda and salt and stir just until combined. Stir in blueberries and set aside.
Cream cheese filling:
With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.
Assemble and bake
Spread ½ of the cake batter into the bottom of the prepared pan.
Spread cream cheese filling in the center — try to stay away from the edge of the pan if possible.
Top with remaining cake batter and spread to cover as much of the cream cheese as possible.
Sprinkle the crumb topping over top.
Bake at 350 degrees F for 60-70 minutes, or until center is set and does not jiggle when moved. It's a very moist cake, so don't worry about baking so long — you don't want an unbaked center! it could take up to 80 minutes.
Coffee Sponge Cake That Melts In Your Mouth Recipe | Relaxing Sound
Hey there darling lovelies! Today, i will show you how to make a Coffee Cake with Coffee Cream Cheese Frosting.
I love the fact that the sun is playing hide and seek with me while filming this video. Enjoy the aesthetic audio and video!
COFFEE SPONGE CAKE RECIPE:
8 egg yolks
sugar ¾ cup (150g)
oil ½ cup (120g)
milk ½ cup (120g)
vanilla 1 tsp (5g)
instant coffee 2 tbsp (12g)
hot water 2 tbsp (12g)
all purpose flour 1¾ cup (220g)
baking powder 2 tsp (10g)
salt 1 tsp (5g)
8 eggwhites
1 tsp cream of tartar (4g)
sugar ¾ cup (150g)
COFFEE CREAM CHEESE FROSTING;
heavy cream 1½ cup (348g)
icing sugar 2 tbsp (15g)
cream cheese 1½ cup (225g)
1 tbsp instant coffee
2 tbsp hot water
---HALF SIZE PORTION---
COFFEE SPONGE CAKE RECIPE:
4 egg yolks
sugar 1/3 cup (65g)
oil ¼ cup (60g)
milk ¼ cup (60g)
vanilla 1 tsp (5g)
instant coffee 1 tbsp (6g)
hot water 1 tbsp (6g)
all purpose flour 1 cup (125g)
baking powder 1 tsp (5g)
salt ½ tsp (3g)
4 eggwhites
cream of tartar ½ tsp (2g)
sugar 1/3 cup (65g)
COFFEE CREAM CHEESE FROSTING;
heavy cream 1 cup (232g)
icing sugar 1 tbsp (7g)
cream cheese 1 cup (150g)
1 tbsp instant coffee
2 tbsp hot water
-Baking Sheet pan size is 9x13. Bake in a preheated oven at 180°C for 15-20 minutes. Baking time may vary depending on your oven's specification.
You can use this icing too:
MAGIC COFFEE WHIPPED CREAM | Only 3 Ingredients
Food for the soul:
Ecclesiastes 4:9-10 Two are better than one, because they have a good return for their labor: If either of them falls down, one can help the other up. But pity anyone who falls and has no one to help them up.
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Chocolate Chip Cookie
TWIX CAKE by Little Red Chef
#CoffeeCake
#BestCoffeeCakeRecipe