솔티 카라멜과 커피의 풍미가 가득한 카라멜 커피 케이크 / Caramel Coffee Buttercream Cake Recipe / Mirror Glaze Cake / 모카 케이크
안녕하세요.
분 베이크입니다.
오늘은 정~말 맛있는 솔티드 카라멜 커피 버터크림 케이크를 만들어 봤어요.
케이크 이름이 아주 길지요? ㅎㅎ
긴 이름만큼이나 맛도 정말 좋아요.
전체적인 밸런스는 물론이거니와 커피 스펀지 케이크는 아주 부드럽고 푹신하답니다.
그래서 스펀지 케이크만 드셔도 “너무 맛있다“ 하실거에요.
아마 영상에서도 부드러움이 느껴지실 걸요.
부드럽고 푹신한 밀도 있는 커피 스펀지 케이크를 만들고 싶다면 영상을 자세히 봐 주세요.
커피 케이크는 버터크림과 참 잘 어울리는 케이크죠.
이번에 만든 버터크림은 노른자를 넣고 만든 앙글레이즈 소스와 솔티 카라멜 소스까지 더해져서 조화가 정말 훌륭하답니다.
무조건 꼬~옥 만드시라고 추천해요.
카페인이 걱정이시라면 디카페인 커피를 사용하는 방법도 있으니 참고해 주세요.
또 이번에 만든 미러 글레이즈는 연유와 초콜릿 없이 만드는 레시피에요.
자세한 사항은 영상으로 확인해 주세요.
얼마 전 프랑스 대사관에서 주최하는 “구떼드 셰프” 행사에 초대를 받아서 다녀왔어요.
전문가를 위한 프랑스 식품 박람회였는데요.
프랑스 식문화와 여러 좋은 제품들을 만나보는 시간이였어요.
그 곳에서 “르 갈 제품을 알게 되었는데요.
사용해 보니 너무 좋더라고요.
( 광고, 협찬 아닙니다.)
“르 갈” 버터는 프랑스 브르타뉴 지역 소의 신선한 우유로 만들어 진답니다.
최소 18시간 발효시킨 크림으로 만든 발효 버터라서 특유의 풍미와 크리미함이 참 좋았어요.
또 헤이즐넛 향이 느껴져서인지 이 케이크와 너무 잘 어울리는 버터였어요.
더 많은 제품과 정보는 여기에서 찾아 주세요.
---- 구루메 F&B 코리아 (주)
여러분도 이 부드럽고 진한 풍미의 솔티 카라멜 커피 버터크림 케이크를 만들어 보셨으면 좋겠어요.
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요.
#ASMR #coffeecake #caramelcoffeebuttercreamcake
● Cup measure standard
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
헤비 크림 (유지방 38%)
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )
♥ 케이크 완성 사이즈
[ 18cm * 6.5cm (H)]
● 커피 스펀지 케이크
( mold size : 18cm*7cm )
달걀 4
브라운 설탕 30g ( 2 Tbsp+1tsp )
설탕 70g ( 1/3 컵 + 1 tsp )
소금 한 꼬집
바닐라 익스트랙 4ml ( 1 tsp )
박력분 125g (3/4컵 + 2 Tbsp )
우유 40g ( 2 Tbsp +2tsp)
설탕 5g (1tsp)
인스턴트 커피 7g ( 1 Tbsp )
무염버터 40g ( 2 Tbsp +2tsp)
● 솔티드 카라멜 커피 버터크림
(앙글레이즈 소스 )
노른자 2
설탕 22g ( 1 Tbsp +2tsp)
우유 50g ( 3 Tbsp +1tsp)
바닐라 익스트랙 2ml
(솔티드 카라멜 소스)
설탕 80g (1/3컵 + 1 Tbsp )
따뜻한 헤비 크림 80g ( 1/3 컵 )
인스턴트 커피 5g ( 1/2 Tbsp )
소금 두 꼬집
가당 연유 125g ( 1/3 컵+ 2Tbsp )
무염버터 350g ( 1 컵 + 1/2컵 + 2Tbsp )
● 카라멜 커피 미러 글레이즈
물엿 25g ( 1 Tbsp )
설탕 100g ( 1/2)
따듯한 헤비 크림 180g (3/4컵)
가루 젤라틴 5g ( 1tsp +1/2tsp )
물 25g ( 1 Tbsp + 2 tsp )
● 커피 시럽
물 50g ( 3 Tbsp + 1 tsp )
설탕 25 g ( 2 Tbsp )
인스턴트 커피 1g
럼 3g
ㅡㅡㅡ 만드는 방법 ㅡㅡ
1. 뜨거운 물과 설탕을 계량하여
2. 설탕을 녹여 주시고..
3. 커피와 럼을 넣은 후 실온으로 식혀 주세요.
● 슬라이스 아몬드 50g
* 영상 속에 자세한 내용이 있어요.
구독 눌러주시고 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독과 좋아요는 제게 큰 힘이 됩니다..
시청해주셔서 감사합니다.
**BGM--
????Music provided by 브금대통령
????Track : 꿈에서 만나 -
● 분 베이크 인스타그램 바로가기
Alex Guarnaschelli's Chocolate Cake with Chocolate Frosting | The Kitchen | Food Network
Alex elevates basic chocolate cake with tangy sour cream in the batter, a touch of bourbon and decadent buttercream frosting!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Cake with Chocolate Frosting
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 4 hr 50 min (includes cooling time)
Active: 50 min
Yield: 8 to 10 servings
Ingredients
Cake:
3 sticks unsalted butter, plus 1 tablespoon for greasing the pans, at room temperature
1 1/2 cups cocoa powder, plus 1 tablespoon for dusting the pans
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 cups sugar
5 teaspoons vanilla extract
6 large eggs, at room temperature
2 teaspoons kosher salt
1 cup sour cream, at room temperature
12 ounces semisweet chocolate chips
1/4 cup bourbon
1/4 cup simple syrup
Frosting:
2 cups heavy cream
14 ounces bittersweet chocolate, cut into small pieces
1 1/2 cups sugar
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, cut into thin slices, at room temperature
Directions
For the cake:
Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with the 1 tablespoon softened butter, then dust with 1 tablespoon cocoa powder, tapping out any extra. Set aside.
In a medium bowl, sift together the flour, baking powder and remaining 1 1/2 cups cocoa powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and remaining 3 sticks butter on medium speed until light and fluffy, 5 to 8 minutes. Add the vanilla, then beat in the eggs one at a time. On low speed, add the salt directly to the wet ingredients, then add half of the flour mixture and mix until just combined. Add the sour cream and mix until just combined. Remove the bowl from the mixer and gently incorporate the remaining flour mixture with a rubber spatula. Do not overmix. Fold in the chocolate chips.
Spread half of the batter in each of the prepared pans. Tap the pans lightly on the counter so that the batter settles. Place the pans on the center rack of the oven and bake until a tester or small knife inserted in the center emerges clean, 40 to 50 minutes. Cool for at least 30 minutes. Unmold onto a rack. Cool to room temperature, 1 1/2 to 2 hours more.
Mix together the bourbon and the simple syrup in a bowl. Set aside.
For the frosting:
In a medium pot, bring the heavy cream to a simmer. In a medium oven-safe bowl, combine the chocolate and sugar. Place the bowl on top of the pot with the heavy cream to melt. Once the cream is simmering, pour it over the chocolate mixture and stir until all of the chocolate has melted and you have a glossy ganache. Gently stir in the vanilla, followed by the butter pieces. Set aside to let cool to room temperature.
Transfer the chocolate mixture to the clean bowl of a stand mixer fitted with the whisk attachment. Whip the frosting for 1 to 2 minutes to lighten the texture.
Put the cake layers on a baking sheet fitted with a wire rack. Using a pastry brush, brush about half the bourbon mixture on each cake layer. Frost the top of the bottom layer, then stack the other layer on top. Frost the top and sides of the cake.
Cook’s Note: I love what the combination of tangy sour cream and cocoa powder do together in this cake recipe. The tangy richness of the cream links up with the bitter cocoa notes and the floral vanilla. The result? A luscious cake that needs only a buttery frosting to complete the picture. This is a quickie buttercream that starts out like a melted chocolate and cream glaze that you whip butter into.
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Alex Guarnaschelli's Chocolate Cake with Chocolate Frosting | The Kitchen | Food Network
The Only CHOCOLATE CAKE You Need
❤️GET THE COOKBOOK:
❤️SUBSCRIBE This is THE one. The chocolate cake recipe that has spoiled my family rotten and made them super picky. My goodness yall, seriously, this is probably one of the best homemade chocolate cakes I’ve ever had. It’s moist, fluffy, dark and downright delicious! And let’s not even talk about that divine chocolate buttercream frosting that sets it off like a boss!!
I hope you guys enjoy this chocolate cake as much as we do! Happy Holidays!
➡️HERE’S THE PRINTABLE RECIPE:
➡️COOL PRODUCTS IN VIDEO:
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The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.
If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
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Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
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Homemade Delicious Especially Dark Chocolate Cake - The Best Moist Cake Recipe from Hersheys
ALL THE MEASUREMENTS ARE LISTED BELOW where it says SHOW MORE
Chocolate cake for dessert is my husband's apple pie. He is a chocolate addict; a chocoholic. And as much as he loves chocolate ice cream and chocolate candy or candy bars or chocolate anything, his absolute favorite is chocolate cake.
No fruit (heaven forbid), no frills, just homemade chocolate cake. He also likes a box chocolate cake in a pinch but now that I've made this HERSHEY'S Especially Dark Chocolate Cake Recipe with my own twist, he begs me for this every time, with chocolate frosting (this recipe) or cream cheese or whipped cream. I can usually count on him for anything when I put one of these together.
So here's how to make THE best, most delicious dark chocolate cake you've ever had. I made this for my mother's birthday and I think it's her new favorite too. Recipe details are listed below the video. Enjoy!
Ingredients:
2 cups sugar
1 and 3/4 cups all-purpose flour
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling strong coffee
Directions (cake):
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I like to add a round piece of parchment paper to the bottom of my pans but you don't have to.)
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with DARK CHOCOLATE FROSTING. (see recipe below)
DARK CHOCOLATE FROSTING
Ingredients:
1/2 cup (1 stick) butter, melted
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
3 cups powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Melt butter. Set aside while you mix dry ingredients.
In a mixing bowl, stir together cocoa and powdered sugar then mix in vanilla, heavy cream and butter. Beat with electric mixer until you get a creamy spreading consistency. Add a tablespoon or two of heavy cream if frosting is too dry, or a little extra sugar if too wet.
Makes about 2 cups frosting.
Yellow cake with chocolate buttercream frosting
Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping:
***RECIPE***
For the cakes
1.5 sticks (3/4 cup, 170g) butter, softened
1.5 cups (300g) granulated sugar
2 whole eggs
2 egg yolks
1.5 cups (350mL) buttermilk (could be sour cream or crème fraîche diluted to a thick milk texture)
2-3 teaspoons vanilla
2.5 cups (300g) cake flour (can be 7 parts AP flour + 1 part starch)
1/2 teaspoon baking soda
2 teaspoons baking powder
2-3g (1/2 teaspoon of Morton kosher) salt (double that if using unsalted butter)
For the frosting
2 sticks (1 cup, 225g) butter, softened
1/2-1 cup (50-100g) cocoa powder, depending on how chocolatey you want it (I used dutch cocoa)
2.5 cups (300g) powdered sugar
1/2 cup (120mL) corn syrup (or any syrup)
1 heaped tablespoon meringue powder (highly optional, can be found in the U.S. at craft stores)
vanilla
milk/buttermilk/water
sprinkles, etc (if you're into that)
Prepare two 8-inch (20cm) diameter cake pans by greasing them and then lining the bottoms with parchment rounds (watch the video to see how to make those).
For the cake batter, put the softened butter in a big mixing bowl and whip it as fluffy as possible. Put in the sugar and whip some more until as fluffy as possible. Gradually beat in the eggs and yolks, buttermilk and vanilla. Beat in the dry ingredients, adding enough flour to get a pudding-like texture in the final batter.
Split the batter evenly into the two pans and bake at 350ºF/180ºC until a toothpick or knife to the center comes out clean — mine took 30 min. Let cool and solidify until you can invert them out of their pans and peel off the paper. Before frosting, let them cool some more until they are no warmer than room temperature — you can speed this on a cooling rack in the fridge.
To make the frosting, whip the butter until fluffy and then beat in the powdered sugar, followed by the cocoa powder. Beat in the corn syrup and meringue powder together. Beat in vanilla and additional salt (if you used unsalted butter) to taste, and just a little buttermilk or water to get it to a spreadable consistency.
Use a bread knife to shave the domes off of the cooled cakes and make them flat. Put one take on a serving plate, top with almost half your frosting, and use a long knife or icing spatula to spread to an even thin layer, allowing the excess to fall over the sides. Put the other cake on top, dump on all the remaining frosting and repeat the process. Spread icing around the sides, clean up the rim of the plate with a damp towel and top with sprinkles, if you're into that. I prefer the firmer texture of this icing when the cake is refrigerated.