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How To make Deep Chocolate Torte with Coffee Buttercream

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Cake layers: 14 lg Eggs, separated
1 3/4 c Sugar
9 oz Bittersweet chocolate, melte
- and cooled Buttercream: 1 c Sugar
2 lg Eggs
1 1/2 c Unsalted butter, softened
3 tb Instant espresso, dissolved
-n 1 tb Hot water
Ganache: 1 1/2 c Heavy cream
6 oz Bittersweet chocolate, chopp
-d fine Assembly: 3/4 c Apricot preserves, heated to
-ukewarm Chocolate coffee beans for d -coration Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and butter and flour the paper, shaking off excess. In a large bowl with an electric mixer, beat the egg yolks. Add slowly 1-1/2 cups sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon. Add the chocolate and combine the batter well. In another large bowl with clean beaters, beat the egg whites until they hold soft peaks. Add the remaining 1/4 cup sugar slowly, and beat until whites hold stiff peaks. Stir a fourth of the whites into the yolk mixture, fold in remaining whites gently but thoroughly, and pour the batter into the pans, spreading it evenly. Bake the cake layers in the middle of a preheated 375f oven for 18-20 minutes or until pick test. Let cake layers cool in the pans, covered with kitchen towels on large racks. Invert the cake layers onto the racks and remove the wax paper carefully. Buttercream: In a small heavy saucepan, dissolve sugar in 1/3 cup water over moderate heat, stirring. Bring mixture to a boil, and boil it until it registers240f on a candy thermometer. In a large bowl with an electric mixer, beat eggs until they are frothy. Add sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Beat in the butter, one Tbsp at a time. Beat in expresso powder and a pinch of salt. Beat the buttercream until it is combined well. If necessary, chill the buttercream, covered, until it is firm enough to spread. Ganache: In a large heavy saucepan, bring cream just to a boil and remove from heat. Add chocolate and stir until it is smooth. Transfer mixture to a bowl and chill, covered, stirring occasionally, until it is cool and thickened. Do not let it solidify. Beat the mixture until it just forms soft peaks, but do not overbeat. Assembly: Force preserves through a fine sieve into a bowl. Transfer the cake layers to a work surface. Trim edges and halve each layer lengthwise. On a serving plate, arrange one layer, spread with a third of the preserves, and spread a third of the ganache over the preserves. Top with another layer and proceed with the preserves, ganache and cake in the same manner, ending with a cake layer on top. Spread the sides and top of the cake with a thin layer of buttercream an chill for 30 minutes. Spread on additional buttercream, leaving about 1/3 cup to make rosettes. With a pastry comb or tines of a fork, score the buttercream lengthwise. Draw the back of a knife crosswise across the scored buttercream at intervals. Transfer the remaining buttercream to a small pastry bag fitted with a decorative tip. Pipe rosettes on top of the torte along the long sides and intersperse the rosettes with chocolate coffee beans. Chill. Remove from refrigerator about 30 minutes before serving. a 1989 Gourmet Mag. favorite

How To make Deep Chocolate Torte with Coffee Buttercream's Videos

Amazing Homemade Chocolate Drip Cake Decorating Compilation | Cake decoration ideas

*** Please refer to the video link for the each cake recipe.***

1. Oreo Chocolate Fudge Cake Recipe for Chocolate

2. Pink Drip Strawberry Cake

3. Chocolate Chip Cookie-Brownie-3 Layer Cake

4. Layer Rose Pink Velvet Cake Recipe

5. Mocha Chocolate Drip Cake

6. Ferrero Rocher Drip Heart Cake

Music by @ikson, @keyKeys of Moon Music

How to Make Frostings, Icings & Glazes | Bake It Up a Notch with Erin McDowell

In this episode of Bake It Up a Notch, Erin dives deep into frostings, icings and glazes. From velvety buttercreams to rich chocolate ganache and shiny mirror glazes, our resident baking BFF has got this covered. Let us know which one you would make in the comments below!

GET THE RECIPES:
American Buttercream:
Cream Cheese Frosting:
Coconut Sweetened Condensed Milk Frosting:
Sweetened Condensed Coconut Milk:
French Buttercream:
Swiss Buttercream:
Italian Buttercream:
German Buttercream:
Chocolate Pudding Buttercream:
French Meringue:
Marshmallow Frosting:
Peanut Butter Whipped Cream:
Fresh Fruit Mascarpone Whipped Cream:
Chocolate Sour Cream Frosting:
Whipped Ganache:
Drippy Glaze / Fruity Drippy Glaze / Chocolate Drippy Glaze:
Poured Fondant:
Mirror Glaze:

Also featured/mentioned in this video:
Genevieve Ko's School Party-Sheet Cake (& minimalist frosting):
Erin's Caramel & Milk Chocolate Crunch Cake:
Erin's Strawberry Not-So-Short Cake:
Drip Consistencies 101- How to Give Any Dessert That Look:
KitchenAid Artisan Series Tilt Head Stand Mixer, 5QT:
KitchenAid 7-Speed Hand Mixer:
GIR Silicone Spatulas:
Five Two Ultimate Baking Tool Set:
(Similar) Digital Thermometer and Timer:
de Buyer Reusable Piping Bags (Set of 3):
Five Two by Greenpan Essential Cookware 2.7QT Saucepan:

Looking for something specific?
VIDEO CHAPTERS
00:00:00 Intro
00:01:10 Tools You Can Use
00:05:23 What Are Frostings, Icings and Glazes Anyway?
00:07:24 American Buttercream
00:13:28 Other Low-Key Buttercreams
00:17:26 Italian (and Swiss!) Buttercream
00:23:00 Ermine Buttercream
00:29:55 More Buttercreams, Please!
00:36:01 Meringue-Based Frostings
00:38:22 Chocolate Frostings
00:48:10 Whipped Cream Frostings
00:56:46 Getting The Right Consistency
01:03:43 Icings and Glazes
01:09:46 Poured Fondant
01:13:06 Mirror Glaze
01:18:05 Mistakes Happen!

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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

Coffee Cake With Coffee Buttercream Frosting | Easy Coffee Cake Recipe in English

#coffeecakerecipe #coffeelover #birthdaycake #coffeefrosting

COFFEE CAKE
WITH
COFFEE CREAM FROSTING
Ingredients for cake
250 grams All purpose flour
250 grams sugar
250 grams soft cold butter
5 eggs
2 tsp baking powder
Any instant coffee
1 tsp vanilla
1 tsp coffee essence (optional)
1 tablespoon chocolate powder
1/2 cup hot boiling milk

FOR THE FROSTING
230 grams cold soft butter
500 grams powdered sugar
1 tsp coffee essence
1 tablespoon chocolate powder
1 tablespoon instant coffee
2 tsp hot water

I made this simple coffee cake for my husband s birthday last week. ( coffee lover)This is super moist, rich, and so easy to make. It makes a lovely dessert with afternoon coffee or tea. If you are a big fan of coffee ,you will definitely love this cake because (in this recipe) both the cake and the cream frosting have a strong coffee flavour!! Made with instant coffee granules and edible silver pearls this recipe is easy and delicious!

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HOW TO COVER A CAKE WITH DARK CHOCOLATE GANACHE WITH SMOOTH SIDES AND SHARP EDGES! CAKES BY MK

In today's video I'll be showing you guys how to flawlessly cover a cake with dark chocolate ganache! What I love about this technique I share with you guys is that you don't need to use any special equipment like acrylic disks or cake cards to achieve those perfectly sharp edges and smooth sides. Enjoy :)

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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -

OR

Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:

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Ganache quantity for covering an 8 inch 2 layer cake (increase the quantity for larger cakes):

Dark chocolate ganache (2:1 ratio):
- 1kg dark chocolate
- 500ml heavy cream

In the video I used this amount to cover a 6 inch 4 layer cake, and had extra ganache left over.

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RELATED VIDEOS:

- Vanilla sponge cake recipe:
- How to cover a cake with white chocolate ganache:

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Thanks for watching!

MOIST CHOCOLATE CAKE

MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp

STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!

PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!

Music: Blue Skies by Silent Partner
Source: YouTube Audio Library

Keywords:
recipe
foodcast
how to

How to Make the Most Amazing Chocolate Cake

The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________

PRINTABLE RECIPE: ????️ ????️
BUTTERMILK SUBSTITUTE:

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✅Ingredients

• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract

✅Instructions

1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.

2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.

4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.

5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).

6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

7️⃣ Frost with your favorite frosting and enjoy!

Notes
The better quality cocoa powder you use the better the cake will taste.

00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING

✅Ingredients

• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)

✅Instructions

1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results

2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.

3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.

METRIC MEASUREMENTS
✅Ingredients

• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract

✅Instructions

1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.

2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.

4️⃣ Divide batter among the three pans.

5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).

6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

7️⃣ Frost with your favorite frosting and enjoy!

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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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