I Bake a German Cake for my 800K celebration (and failed)
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Hi, I'm Uyen Ninh but please just call me Uyen!
I moved from Vietnam to Germany 3 years ago for studying. I make silly videos about how Germany looks like through the eyes of a Vietnamese student - on my way to be your favourite Ausländer! :D
????Trending 5 in 1 torte cake perfect ആയി വീട്ടിൽ തന്നെ ഉണ്ടാക്കാം | Chocolate Dream Cake| #trending
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INGREDIENTS
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Sugar - 1/4 Cup
Egg - 1
Vanilla essence - 1/2 Tsp.
Sunflower oil / Olive oil - 3 Tbsp.
Curd - 3 Tbsp.
All-purpose flour - 6 Tbsp.
Cocoa powder - 1 1/2 Tbsp.
Baking powder - 1/2 Tsp.
Baking Soda - 1/8 Tsp.
Salt - 1 pinch
Hot water - 3 Tbsp.
Cornflour - 1 Tbsp.
Whipping cream - 3/4 Cup
Dark chocolate / compound- 25 gm
Milk chocolate / compound - 25 gm
Vanilla essence - 1/4 Tsp.
Sugar - 3 Tbsp.
Water - 1/2 Cup
Salt - 1 pinch
Whipping cream - 1/4 Cup
Dark chocolate / compound- 10 gm
Dark chocolate / compound- 30 gm
Milk chocolate / compound - 30 gm
Cocoa powder - 1 Tsp.
Hazelnut Died and Gone to Heaven Cake
You haven't tried anything until you've tried this delicious treat!
Chocolate Swoon Cake
In our house, we celebrate birthdays with this rich and decadent Chocolate Swoon Cake, made from scratch. Pair it with chocolate buttercream frosting and transport your tastebuds to another dimension.
As far as cake goes, if you want to get into a heated battle, start talking about chocolate cake. Everyone claims to have the best recipe. Rather than getting into all of that, all I will tell you is that I have had many a chocolate cake and this one is my favorite for a few reasons:
-You can make it in one bowl.
-It is really rich and chocolatey. Ever have a chocolate cake that was a little bland? I have. This one is not!
-The addition of espresso powder knocks the taste out of the ballpark.
-You could eat the cake on its own and be perfectly happy, but if you frost it with chocolate buttercream, it's like you've died and gone to heaven.
-There are plenty of variations to tweak it or make it gluten-free and it will still come out great.
Chocolate Swoon Cake Ingredients
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk (buttermilk or regular)
1/2 cup canola, vegetable or melted coconut oil
2 eggs or 1/2 cup unsweetened applesauce
2 teaspoons vanilla
1 cup boiling water
Chocolate Buttercream Frosting Ingredients
2 sticks softened butter
1 cup unsweetened cocoa
4 cups powdered sugar
1/2 cup milk
2 teaspoons vanilla extract
How to Make Chocolate Swoon Cake
-Preheat your oven to 350 and grease and flour 2 cake pans.
-In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
-Stir the dry ingredients together until they're a uniform, light brown color
-Add the milk, oil, eggs, vanilla, and boiling water and beat with a mixer or whisk until completely combined. The batter will be on the runny side.
-Pour the cake batter evenly into the two cake pans and bake at 350 for 35 minutes.
Cool on a wire rack completely before removing from the pans.
To take this cake from sensational to swoon-worthy, top it with Chocolate Buttercream Frosting. Make the frosting by beating all ingredients together, adding the powdered sugar one cup at a time.
Baking Tips:
-Don't skip flouring the cake pans. Because this cake batter contains lots of liquid ingredients, it is gooier than other cakes. It will stick to the pan if you don't flour the cake pans.
-Frost the cake when it is completely cool.
-I like to refrigerate the cake after frosting it to keep the frosting intact and not too runny.
-Leftover frosting can be kept in the refrigerator for up to 1 month.
-Want just a little cake? Make cupcakes instead!
Chocolate Indulgence Cake Recipe | Cotton Soft Chocolate Cake | Chocolate Glaze
Chocolate Indulgence Cake – If there are all the cakes lined in the café, I will always pick something with chocolate. Why is it called Chocolate Indulgence? This cake is made of all the chocolates you know. White chocolate and dark chocolate ganache and glaze with chocolate sponge cake, so delicious. I will not think this is too much chocolate. This cake is well balance with white chocolate, a little milky and creamy feeling. The glaze without gelatin turned out so amazing with a few lines of white chocolate drizzle décor, looks so simple and elegant. I hope you’re inspired to make this cake. Let me know your thoughts and how your version turned out as I’m excited to share this recipe with you. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Chocolate Sponge Cake
I am using 6-inch round pan
3 egg yolks
50g [¼ cup] fine sugar
48g [3½ tbsp] light oil
60ml [¼ cup] milk
1 tsp vanilla extract
¼ tsp salt (sorry I think I left out that video clip)
90g [¾ cup] cake flour
18g [2½ tbsp] cocoa powder
3 egg whites
½ tsp cream of tartar
50g [¼ cup] fine sugar
• White Chocolate Ganache
140g [1 cup] white compound chocolate
75g [¼ cup + 1 tbsp] whipped cream, hot
• Dark Chocolate Ganache
200g [1½ cup] dark compound chocolate
200g [¾ cup + 1 tbsp] whipping cream, hot
• Chocolate Glaze
170g [1 cup] dark chocolate coins or compound chocolate
170g [¾ cup] whipping cream, hot
8g [½ tbsp] butter
20g [1 tbsp] honey (to give the glaze a shine, optional)
sugar syrup
[1 tbsp sugar + 1 tsp coffee powder
+2 tbsp hot water] cool before using
Décor
White chocolate drizzle [you can warm up the remaining chocolate until drizzle consistency]
Dark chocolate piping
Dark chocolate & Pistachio nuts, chopped
Instructions:
• Chocolate Sponge Cake
Please refer to
• White Chocolate Ganache
1. Chop the white chocolate bar into fine pieces to ease the melting and no lumps. Transfer into a bowl.
2. Add the hot whipping cream. Make sure all the chocolate submerge into the cream. Let it rest for 5 min.
3. After 5 min, mix the chocolate vigorously until all melted and no lumps. If you still find lumps in the mixture, pop it into the microwave for 1 min to break the lumps. The mixture should be smooth and creamy.
4. Cover with cling film and refrigerate for at least 1 hour.
5. After 1 hour, use a mixer to mix the mixture until creamy and stiff.
6. Transfer into a piping bag and set aside.
• Dark Chocolate Ganache (exactly the same way as the white chocolate ganache above)
1. Chop the dark chocolate bar into fine pieces to ease the melting and no lumps. Transfer into a bowl.
2. Add the hot whipping cream. Make sure all the chocolate submerge into the cream. Let it rest for 5 min.
3. After 5 min, mix the chocolate vigorously until all melted and no lumps. If you still find lumps in the mixture, pop it into the microwave for 1 min to break the lumps. The mixture should be smooth and creamy.
4. Cover with cling film and refrigerate for at least 1 hour.
5. After 1 hour, use a mixer to mix the mixture until creamy and stiff.
6. Transfer into a piping bag and set aside.
• Assemble the Cake
Please refer to
• Chocolate Glaze
1. In a bowl, add the chocolate melts/coins and hot whipping cream.
Remark: you can also use dark compound chocolate. Any chocolate that can melt easily.
2. Place the bowl over a double boiler. Mix vigorously until the chocolate is completely melted and no lumps. The mixture should be smoothen and flowing consistency.
3. Strain the mixture. Let it rest until the temperature comes down to about 35°C-37°C.
Remark: if you don't have a thermometer, feel with your hand, the mixture is completely cool but in drizzle consistency. Do not over rest it, as the temperature goes down, the chocolate mixture will become thicker and thicker and harder to spread on the cake. You can always reheat the mixture again if you think it’s too thick and not drizzle consistency anymore. Then wait again until 35°C-37°C.
4. Pour the glaze over the cake. Let the glaze drip for about a minute. When it stop dripping, transfer to cake onto the cake plate.
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Chocolate Lava Cake! ‘Chocolate Heaven’ y’all… in my crockpot ! (quick, easy recipe ❤️❤️❤️❤️❤️)
This 'Chocolate Lava Cake ' will make your tastebuds think they have died and woke up in heaven with just one bite.
I don't know about y'all, but I like to think there is chocolate in heaven. Pearly gates, golden streets, walls if jasper...and streams of chocolate! ???? Now y'all know that last part isn't in the Bible, but a girl can dream! *sigh
Squirrel! or should I say Chocolate! ????
Back to the 'Chocolate Lava Cake'. Y'all this was so easy! And you can make it under $5.00 to $8.00, that is if our grocery prices don't continue to rise. ( you can catch the ingredients on sale and be frugal).
This would be a quick, easy and inexpensive dish for the holidays! And if you want to take along a tub of vanilla bean, which I highly recommend, you are sure to receive lots of praise over this one!
Why haven't I made this before now? I asked myself. Best chocolate dessert ever and it wasn't rich tasting at all!
This 'Chocolate Lava Cake' is definitely a chocolate lovers dream...and it had me dreaming...chocolate streams in heaven?...really?...ah how about chocolate lava ? *shaking head back to reality...y'all I gotta get my head out of the clouds because I have much work to do today.
Wishing you all a chocolate heaven filled day! ❤️Deb