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How To make Double Chocolate Rum Cake
1 pk Chocolate cakemix (18 1/2oz)
1 pk Instant chocolate pudding
4 Eggs
1 c Dark rum
3/4 c Water plus 1 teaspoon
1/2 c Vegetable oil
1 pk Chocolate chips
1 Jar Raspberry prserves 10 o
2 tb Shortening
1 oz Vanilla baking bar
My Grandmother's recipe calls for greasing a 10 in tube pan. I use a 12-cup bundt pan with excellent results. 1.Combine cake mix, pudding mix,
eggs, 1/2 c of the rum, 3/4 c of the water and the oil in a large mixing bowl. Beat at low speed until ingrediants are moistened. Then two minutes at medium speed. Stir in 1 cup of the chocolate chips. Pout batter into prepared pan. Bake 50 to 60 minutes. Cool in pan 15 minutes. Remove from pan, finish cooling on a wire rack. 2.In a small saucepan, heat preserves and remaining 1/2 c rum to make glaze. Strain through sieve to remove seeds. Place cake on serving plate. Prick the surface of the cake with a fork, or a tooth pick. (I use this time to vent frustations) Brush the raspberry glaze evenly over the cake. Use all the glaze. It does take a few minutes to do this. Just make sure its evenly applied. 3.In a bowl, combine remaining 1 c of chocolate chips and shortening. Microwave on high 1 minute. (I know, my Grandma never had a Microwave, I just updated the recipe, because in this case the technology makes this process painless and quick, and I'm less likely to burn the chocolate.) Stir to make a smooth icing. Drizzle chocolate icing over the cake. Let stand about 15 minutes. 4.In a small bowl, combine vanilla baking bar and remaining 1 teaspoon of
water. Microwave on high 30 seconds (or until melted). Drizzle vanilla icing over the chocolate icing. Grandma always served this tasty morsel with very strong coffee.
How To make Double Chocolate Rum Cake's Videos
Chocolate Rum Cake for Christmas PLEASE!
Hi! I am Idajeanne, I live alone on my farm in Tennessee, with many beautiful animals. I find inspiration in life with my animals, the wildlife and the gorgeous nature here. I am a musician, a songwriter, I love filming and making real life videos. I hope you will join in and enjoy my journey!
Hi sweet friends!
how to make this Chocolate Rum Cake which is The Best No Bake Cake!
A most decadent cake!
7 fl oz heavy cream
4 oz semi sweet chocolate
generous amounts of rum ;-)
30 plain sugar cookies
8 oz chestnut puree
unsweetened cocoa for dusting
confectioner's sugar to decorate
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The BEST Chocolate Cake I’ve ever had (& It's So EASY To Make!)
Today, I am sharing how to make by far, the BEST classic-style chocolate cake I’ve ever had! And the best part is it is so easy to make. It is fluffy, not too dense, so rich, and incredibly moist. The chocolate dream came true in this cake… Use this recipe for any cakes and desserts you like for your special occasions!
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???? The Ingredients:
Dried Ingredients
• Granulated sugar: 400g | 14.1oz (2 US cups)
• All-purpose flour: 215g | 7.6oz (1 2/3 US cups)
• Cocoa powder: 100g | 3.5oz (2/3 + 1/6 US cups)
• Baking soda: 2 tsp
• Baking powder: 1 tsp
• Salt: 1/2 tsp
Wet Ingredients
• Whole milk: 300g | 10.5oz (1 & 1/4 US cup)
• White Vinegar: 1 Tbsp + 1 tsp (20g)
• Egg: 2 (100g | 3.5oz)
• Oil: 125g | 4.4oz (1/2 US cup + 1 Tbsp)
• Vanilla extract: 1 tsp
• Unsalted butter: 56g | 2oz (1/2 US stick)
• Hot water: 300g | 10.5oz (1 & 1/4 US cup)
???? Bake at 350F/176C until the center bounces back gently or a toothpick comes off clean:
3 8” pans: for about 30 minutes
Regular cupcakes: 16-18 minutes
*Adjust the time and temperature depending on the oven and the size & thickness of your cake.
* The cake is fragile while it’s still hot. I advise you not to flip the pan vigorously while it’s still hot.
Watch this video to see how to make Chocolate buttercream:
How To Make Amazing Chocolate Buttercream from Any Plain Buttercream!
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8” pans
Cupcake pan
Cocoa powder I used today
Stand mixer
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Chocolate Banana Cake:
Opera Cake:
Black Forest Cake:
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Chiffon Cake
Genoise Sponge Cake:
Roll Cake:
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Chocolate Mousse:
Chocolate Mirror Glaze:
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Rich And Moist Chocolate Loaf Cake So Easy To Make
How to make the rich and moist Chocolate Loaf Cake.
Here's what you'll need:
2 large eggs
1 and 3/4 cup sugar (350g)
1/2 cup oil (125ml)
3/4 cup milk (190ml)
1/3 cup yogurt (100g)
2 tsp vanilla (10ml)
2 cups all purpose flour (250g)
1 cup unsweetened cocoa powder (90g) Spooned and leveled (try to use a good quality pure cocoa powder
2 tsp baking powder (10g)
1 tsp baking soda (5g)
1 tsp salt (5g)
1/2 tbsp instant coffee (5g)
1 cup hot water (250ml)
Chocolate Ganache:
1 cup chocolate chips (175g)
1/2 cup hot heavy cream (125ml)
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All rights and ownership reserved to Savor Easy. Unauthorized use of my videos or 2nd edit and re-upload is prohibited.
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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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Double Chocolate Rum Cake & 3 Ingredient Melted Ice Cream Cake - In Pumpkin Shapes
Here are two simple, yet moist & delicious cake recipes. #Halloween bonus, we make them pumpkin shaped with & without a special pan. Enjoy!
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RECIPES:
DOUBLE CHOCOLATE RUM CAKE
1 pkg. Plain Devil's Food or Chocolate Cake Mix
1 pkg. Chocolate Instant Pudding Mix
3/4 Cup Water
1/2 Cup Gold Rum
1/2 Cup Vegetable Oil
4 Large Eggs
1 Cup Semisweet Chocolate Chips
Preheat the oven to 350. Lightly mist a 12-cup Bundt pan with vegetable spray, then dust with flour. Shake out the excess flour. Set the pan aside. OR just spray with Pam Baking with flour. Place the cake mix, pudding mix, water, rum, oil, and eggs in a large mixing bowl. Blend with mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 to 3 minutes mor, scraping down the sides again if needed. The batter should look thick and smooth. Fold in the chocolate chips, distributing them evenly in the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 50 to 55 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it on a serving platter to cool.
MELTED ICE CREAM CAKE
1 package plain white cake mix (18.25 ounces)
2 cups melted ice cream, flavor of your choice.
3 large eggs
Place a rack in the center of the oven and preheat to 350 degrees. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour and set the pan aside.
Place the cake mix, melted ice cream and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides of the with the rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides of the bowl again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan ? 38 to 42 minutes.
Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long sharp knife around the edge of the cake and inert it onto a small rack so that the cake is right side up to complete cooling. 30 minutes or more.
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Chocolate Ganache Recipe | All My Tips and Tricks!
This rich, silky Chocolate Ganache is beyond easy to make and perfect for chocolate glazes, filling cakes, and even making truffles! You don't have to just use cream either, in this post, we go over some of the many delicious flavors you can add to make a ganache to suit almost any dessert! This video shows you how to make everything from a thin ganache perfect for pouring to a thick ganache great for drip cakes and truffles.
RECIPE:
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