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How To make Double Chocolate Pound Cake
1/2 c Butter or margarine,
Room temperature 3/4 c Brown sugar
3/4 c Granulated sugar
4 Squares (4 oz.) unsweetened
Chocolate, melted 4 Eggs
2 1/2 c Cake flour
1/2 ts Baking soda
1 c Buttermilk
2 ts Vanilla
1 c Chocolate chips coated in
2 tb All-purpose flour
Preparation time: 20 min. Baking time: about 50 min. Oven temperature: 350 degrees F. This cake is so rich and moist and it keeps well for some time in a well covered cake tin or wrapped in plastic in the refrigerator. For one 10-inch cake you will need: Fresh sliced strawberries, for garnish 1. Cream butter with sugars until smooth and well blended.
2. Add chocolate and eggs, one at a time. Beat until fluffy.
3. Mix flour and baking soda. Add to creamed mixture.
4. Blend in buttermilk and vanilla, stir until smooth. Add chocolate chips.
5. Turn batter into a well-greased and floured 10-inch tube baking pan.
6. Bake at 350 degrees F. for 40 to 50 minutes or until a cake tester comes
out clean. 7. Let cake cool in pan for a couple of minutes.
8. Turn cake out of pan onto a wire rack. Cool completely.
9. Garnish with fresh sliced strawberries or other berries.
10. Serve with a dollop of whipping cream.
From: Great American Recipes Shared by: Kaitlin Young
How To make Double Chocolate Pound Cake's Videos
Soft Mini Double Chocolate Bundt Cakes | Quick & Easy Dessert!
These Soft Mini Double Chocolate Bundt Cakes are Quick and Easy to Make! A One Bowl Recipe Topped with a Creamy Chocolate Ganache and Shaved Chocolate the Perfect Dessert for Chocolate Lovers! I hope you Enjoy the Video and give this recipe a try! Happy Baking!
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????New Video!????Mini Chocolate Pound Cake Cubes!????????
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❤️This Recipe Also Makes 12 Moist Chocolate Cupcakes!
❤️If you Missed Last Weeks Video Click Here to Watch!
**Baking Pan Used in Video**
Nordic Ware Classic Bundtlette Pan
Soft Mini Double Chocolate Bundt Cake Recipe ????
1 Cup (205gr) Sugar
1 Egg
1 Tsp Pure Vanilla Extract
1/2 Cup (120ml) Buttermilk
1/2 Cup (120ml) Hot Coffee or Hot Water
1/4 Cup (50ml) Vegetable Oil
1 Cup (129gr) All Purpose Flour
1/2 Cup (46gr) Cocoa Powder
1 Tsp (4gr) Baking Powder
1/2 Tsp (3gr) Baking Soda
1/4 Tsp Salt
*Bake at 350 for 20-25min or Toothpick Clean
*DO NOT OVER MIX OR OVER BAKE!
*EVERY OVEN IS DIFFERENT SO USE THE BAKING TIME I GIVE AS GUIDE!
Chocolate Ganache
1/2 Cup (120ml) Heavy Whipping Cream ( Heat in Microwave 40sec or until Hot
2/3 Cup Semi Sweet Chocolate Chips
*Pour Hot Cream over Chocolate Chips wait for about 3min then slowly mix until smooth
**Disclaimer**
Some links in the description may contain affiliate links that are no cost to you it just means I earn a small commission from qualifying purchases.
#minichoclatebundtcakes#doublechocolatecake#minicakes
How to Make a Chocolate Pound Cake
#chocolatepoundcake
ダブルチョコパウンドケーキの作り方 Double chocolate pound cake recipe
ダブルチョコパウンドケーキの作り方
Double chocolate pound cake recipe
21cmパウンドケーキ型使用
生地
薄力粉 70g
ココアパウダー 20g
米粉 40g
全卵 2個
きび糖 70g
ベーキングパウダー 5g
太白胡麻油 70g
飾り用
クルミ適量
チョコ適量
全卵をしっかり溶きます。
太白胡麻油を入れて、混ぜます。
薄力粉、ココアパウダー、米粉、きび糖、ベーキングパウダーを二回ふるって、全卵に加えて混ぜます。
チョコチップを加えて軽く混ぜます。
型にオイルを塗って、粉をはたき、生地を流し込みます。
クルミをのせます。
150℃に余熱したオーブンで40分焼きます。
表面が少しは盛り上がったら、ナイフで切れ目を入れると綺麗に割れます。
焼けて粗熱が取れたらチョコをかけて完成です。
いいねやフォローお願いします★
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フィナンシェショートケーキの作り方↓
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沖縄そば 麺の作り方、汁の作り方
麺
汁
Darkest CHOCOLATE LOAF | Quick and Moist Chocolate Cake
The ultimate chocolate loaf cake recipe that's perfect for any occasion. This recipe is so simple that it's made in just one bowl, making clean-up a breeze. This chocolate loaf cake is all about the chocolate flavor. I use a combination of cocoa powder and chocolate chips to give this cake a rich and fudgy taste. Every bite will have you craving more! I will guide you through each step of the recipe, from mixing the ingredients to baking the cake. It's so easy that even if you're a beginner baker, you'll be able to impress your friends and family with this amazing dessert.
So what are you waiting for? Hit that subscribe button and leave a comment below letting me know how your chocolate cake turned out. And don't forget to give us a thumbs up if you love chocolate as much as I do!
*Ingredients*
✰ ½ cup vegetable oil (110g)
✰ 2 large eggs
✰ 1 cup warm milk (240g)
✰ 1 cup hot strong coffee (240g)
✰ 2 ½ cups all purpose flour (310g)
✰ ¾ cup cocoa powder (75g)
✰ 1 ¼ cup granulated sugar (250g)
✰ 1 ½ tsp baking powder
✰ ½ tsp baking soda
✰ ½ tsp salt
✰ ½ cup semi sweet chocolate chips + more for topping
*Notes:*
✰ Pan size: 23x13x8cm
✰ Bake in a preheated oven at 340°F / 170°C for 1 hour and 10 minutes
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Music:
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Attribution 4.0 International (CC BY 4.0)
#asmr #asmrsounds #dessert #chocolate #chocolatecake #chocolatebread #chocolatechips #moist #chocolatecakerecipe #easycake #chococake #chocolatelover
How to make the Best Moist Chocolate Cake Recipe
This chocolate cake recipe is easy and simple to make and tastes delicious. I suggest to use a good quality cocoa powder because the cocoa powder you use will have an impact to the flavor of the cake. Adding coffee to the cake is optional but it enhances the chocolate flavor on it.
MOIST CHOCOLATE CAKE
➡️ Written Recipe:
➡️ Homemade Evaporated Milk
➡️ How to make Cake Flour:
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Decadent German Double Chocolate Bundt Cake Recipe | THE SLICE | Everyday Food
Treat yourself to a deliciously decadent slice of German Double Chocolate Bundt Cake! Greg Lofts shows us his easy-to-follow recipe for the perfect dessert to share - or keep to yourself.
#GermanChocolateCake #BundtCake #Baking #Recipes #TheSlice
0:00 Introduction
0:29 Preparing toasted pecans
1:13 Cake filling recipe
2:33 How to prepare a pan for baking
3:51 Chocolate cake batter recipe
8:18 Add cake batter and filling to the bundt pan
8:58 How to add filling to cake
9:46 How to make chocolate ganache icing
12:39 First look at the finished cake
13:24 Taste test
Greg Lofts, Deputy Food Editor at Martha Stewart Living, is turning pie, cake, and pizza-making into an art form! From intricate pie crust lattice designs to dazzling geometric patterns, this highly-visual series bakes up beautiful ways to inspire and delight beginner and skilled bakers, and cooks alike.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Decadent German Double Chocolate Bundt Cake Recipe | THE SLICE | Everyday Food