Death by chocolate cake/ recipe by Cake n Co
Butter 140 grm
Caster sugar 225 grm
Eggs 2
Vanilla essence 1tsp
Baking soda 1 tsp
Baking powder 1/2 tsp
Chocolate chips 85 grm
Mayonnaise 85 grm
Malt Bear ( non alcoholic ) 185 ml
Coffee powder 1 tbls
Coco powder 85 grm
Maida 195 grm
Topping
Chocolate 200 grm
Heavy cream 100 grm
Water 3 to 4 tbls
Nutella Frosting link
I finally mastered FUDGY BROWNIES! I won't use another brownie recipe again
RECIPE:
SHOP:
If you're looking for an indulgent, fudgy brownie that is extremely flavorful and not cloyingly sweet, this recipe is it! Literally one of the best brownies I've ever had! With that beautiful shiny crinkled top (which took me a while to figure out ????), and gooey, rich interior, this will be your new favourite brownie recipe!
INGREDIENTS:
- ¾ cup (105 g) dark chocolate - I use 50% dark chocolate, semi-sweet chocolate chips okay too
- ¾ cup (90 g) flour - regular, all purpose
- ½ tsp salt
- ½ cup (113 g) unsalted butter - room temperature or melted
- ¼ cup (53 g) unflavored vegetable oil - I use canola
- 1 cup (200 g) white sugar - granulated
- ½ cup (100 g) soft brown sugar - packed, see note 1 on blog
- ⅔ cup (75 g) cocoa powder - unsweetened
- 1 tsp coffee powder
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
NOTE: In the video I mention 1/2 a cup or 100g of butter, but it should be 113g of butter as stated in the ingredients list above :)
Bake at 160 °C (320°F) with the fan on for 22-25 minutes depending on how fudgy you want your brownies to be (I recommend 22 minutes). If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Once done, poke a toothpick into the center and it should come out dirty.
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Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake | Mortar and Pastry
~Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake~
#MoistChocolateCake
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Ingredients:
1 1/2 cup softened butter, unsalted
3 1/2 cup sugar
5 eggs
4 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 1/2 cup cocoa powder, unsweetened
1 1/2 tbsp instant coffee
3 cups hot water
Bake at 180C for 1 hour or until skewer inserted at the center comes out clean
Simple Syrup:
1/2 cup sugar
1/2 cup water
Chocolate Ganache:
500g dark chocolate
250mL all purpose cream
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Worlds Best Fudgiest Brownies
Worlds Best Fudgiest Brownies Is My Best Brownie Recipe! Perfect Crisp Crackly Top, Super Fudgy Centre, Chewy Or Gooey In All The Right Places, Studded With Melted Chunks Of Chocolate!
RECIPE HERE:
Death by Chocolate Cheesecake | Delish
SO. MUCH. CHOCOLATE.
DIRECTIONS
1. Preheat oven to 350 degrees F and position an oven rack in the middle of the oven.
2. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist.
3. Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat cream cheese, sugars, cocoa powder and salt until smooth. Add eggs one a time, beating well between each addition. Fold in melted chocolate.
4. Coat a 9 springform pan with cooking spray and press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.
5. Bake until cheesecake is only slightly jiggly in the center, 1 hour to 1 hour 15 minutes. (If you want to use a water bath to ensure cheesecake top does not crack, wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Follow baking instructions.) If using a water bath, remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.
6. Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth.
7. Pour ganache on top of the cheesecake. Garnish with chocolate shavings. Return to the refrigerate for about 10 more minutes to let the ganache set.
INGREDIENTS
COOKIE CRUST
24 whole Oreo cookies
6 tbsp. melted butter
Pinch kosher salt
CHOCOLATE CHEESECAKE
4 (8-oz.) packages of cream cheese, softened to room temperature
3/4 c. granulated sugar
1/2 c. packed light brown sugar
4 large eggs
1/4 c. cocoa powder
9 oz. bittersweet chocolate, chopped and melted
1/4 tsp. kosher salt
CHOCOLATE GANACHE
1 1/2 c. chocolate chips
3/4 c. heavy cream
Chocolate shavings, for garnish
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Chocolate Fudge Brownie Cheesecake
Here is what you'll need!
CHOCOLATE FUDGE BROWNIE CHEESECAKE
Servings: 10-12
INGREDIENTS
Cheesecake
1 box brownie mix, prepared according to package instructions
24 ounces cream cheese, softened
¾ cup sugar
3 eggs, beaten
2 teaspoons vanilla extract
Ganache
1 pound semi-sweet chocolate chips
2 cups heavy cream
PREPARATION
1. Preheat oven to 350˚F/180˚C.
2. Prepare the brownie batter and pour into greased springform pan. Bake until set, about 20-25 minutes.
3. Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
4. Remove brownies and lower oven temperature to 325˚F/165˚C.
5. Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
6. Remove cheesecake and refrigerate for 4 hours, or overnight.
7. Heat or microwave whipping cream to just before boiling and pour over chocolate chips.
8. Stir continuously until the chocolate is melted and smooth.
9. Allow the ganache to sit for 10-15 minutes.
10. Transfer cheesecake to a baking pan with a wire rack.
11. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
12. Allow ganache to cool and set for 30 minutes.
13. Enjoy!
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