BAILEY ESPRESSO CREAM CAKE
Bahan :
14 Butir telor
1,5 Sdm elmusifier
225 gr gula pasir
270 gr Tepung terigu
20 gr maizena
20 gr tepung susu
40 gr bubuk coklat
230 margarin ( butter ) cair
3 sdm baileys Espresso Cream
Caranya :
1. Panaskan oven 180 c dan cairkan margarin atau butter
2. Sediakan loyang 24 cm 2 buah , alasin margaein dan tepung terigu .
3. Mixer semua bahan kecuali baileys , margarin di mixer kecepatan tinggi selama 15 menit .
4. Setelah 15 menit masukan margarin dan baileys dan di aduk rata tuang ke loyang 24 cm 2 buah bagi rata .
5. Panggang selama 45 menit api atas bawah 180 c . menit check kematangan atau sampai matang menurut kepanasan oven masing masing
6. Setelah matang pindahkan ke rak pendingin dan siap di hias .
7. Selamat mencoba ❤????????
Bahan :
500 gr mentega putih lokal ( merek amanda atau pusaka)
250 gr soft cream hollman
350 ml gula cair ( rose brand) ( bisa di sesuaikan dengan selera kalau
mau manis bisa di tambah kan )
1 sdm rhum optional
50 ml susu kental manis ( di skip kalau merasa udh pas manisnya)
Caranya :
1. Mixer mentega putih sampai mengembang dan ringan.
2. Masukan gula cair , soft cream dan mixer lagi sampai rata kalau kurang manis boleh tambahkan gula cair dan susu kental manis
3. Aduk tambahkan rhum dan aduk rata
4. Siap di pakai ( bisa di simpan di kulkas bawah bisa tahan 2 bulan )
5. Kalau mau di gunakan keluarkan sampai suhu ruangan tinggal di aduk pakai sendok aja ngak usah di mixer lagi .
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Music:
Episode 6: How to make the perfect chocolate mousse cake with Carat (recipe link in description)
How to make a classic chocolate mousse cake with compound chocolate.
More info:
Recipe available on page 9 of this recipe booklet:
OMG Chocolate Espresso Muffins
OMG Chocolate Espresso Muffins
OMG Chocolate Espresso Muffins should probably be called “un-muffins”! This is an egg free delight that is dense, rich and decadent, not at all the texture you think of with a standard muffin or cupcake. They aren’t very sweet which I like but feel free to add more sweetener if you like. It’s hard to believe there are no eggs, sugar or flour in this yummy concoction … And just think as a bonus they are actually good for your heart & brain!
2 cups walnut flour
1/3 cup coconut flour
1/3 cup golden flax meal
1/4 cup (heaping) unsweetened cocoa powder
1/2 cup Bocha Sweet (or sweetener of your choice)
1/2 tsp. Salt
1 tsp. Baking soda
3/4 tsp Xanthum gum
1 tsp instant espresso powder or coffee powder
1 1/4 cups full fat coconut milk
1/3 cup EVOO (or avocado oil)
1/2 tsp Acv
1 tsp Vanilla
1 cup stevia sweetened chocolate chips Pasha or Lily’s - Use a few extra to sprinkle on top.
Line 12 muffin tins with papers, divide batter, bake 325* 30- 40 minutes or until toothpick comes out clean. My favorite way to eat these is cold with a hot cup of coffee.
Process your whole walnuts with the coconut flour in food processor) to make your own walnut flour or buy walnut flour and add all of the dry ingredients. Then add all of the wet ingredients and just mix until combined finishing with the chocolate chips. Thus, is an egg free recipe so the texture is not like a cup cake, but nice and dense which is what I particularly like about them. These are very rich and perfect with a cup of strong coffee or espresso!
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How to Make the BEST Coffee Buttercream!
Smooth, delicious coffee-infused buttercream that can pair well with cake, cookies, macaroons, cupcakes, fillings, and more! I am a HUGE coffee fan and I know I'm not the only one out there. All you coffee lovers, give me a chance and hit that subscribe button so you won't miss out on my latest recipes!
For this frosting, you will need:
2 cups unsalted butter
5-6 cups sifted confectioners sugar
4 tsp instant coffee
1/4 cup heavy cream
1 tbsp vanilla extract
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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!
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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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Rich Coffee Cotton Sponge Cake Recipe
Rich Coffee Cotton Sponge Cake – Coffee is my big time favourite. In fact, I can’t live with having a cup a coffee everyday. Not forgetting, coffee cake is also one of my favourite flavour of all time. If you love coffee, you’ll love coffee cake too. You might think it’s a bitter cake. No, it’s not bitter at all. The cake is well balanced with cream cheese flavour and whipped cream in it. Although I wanted a darker colour for the cake, never try to attempt to add any cocoa powder in it, that wouldn’t be a coffee flavoured cake. I am using good instant espresso coffee, I didn’t use any coffee essence (I don’t like artificial flavour for coffee) I hope you’re inspired to make this cake. Enjoy!
FOR FULL RECIPE, visit my blog at
Ingredients:
Coffee Sponge Cake
I am using 7x7x3-inch pan
2 tsp instant espresso
2 tbsp hot milk
5 egg yolks
60g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) vegetable oil
80ml (¼ cup + 1 tbsp]) whole milk, room temp
¼ tsp salt
150g (1 ¼ cup]) cake flour
5 egg whites
½ tsp cream of tartar
75g (1/3 cup + 1 tbsp) fine sugar
Cream Cheese Frosting
2½ tsp instant espresso
1 tbsp hot water
400g (1½ cup + 2 tbsp) whipping cream [I have used a sweetened whipping cream. if yours is not sweetened, just add 30g or 2 tbsp sugar]
170g (¾ cup) cream cheese
coffee syrup (2 tsp coffee +2 tsp sugar +1 tbsp hot water)
Toasted walnuts (sprinkles)
tip #869 for the deco piping
Instructions:
Coffee Sponge Cake
1. Preheat oven at 160°C/320°F.
2. Dissolve espresso powder in hot water. Make sure there is no coffee lumps. Set aside.
3. Separate the eggs, one bowl with egg whites and the other with egg yolks.
4. In the egg yolks bowl, add in the sugar. Mix until well combined or until the colour is slightly pale. Add the oil and then milk, mix until well combined respectively.
5. Add in the espresso coffee mix. Add salt. If you wish to add coffee essence, you can add ½ tsp, but I prefer pure coffee flavour. Mix until well combined.
6. Sift the cake flour in 3 batches. Use a whisk to gently mix the batter. Mix just until the flour disappear, do not over mix. Set aside.
7. In the bowl of egg whites, add cream of tartar. Mix on low speed for few seconds until foamy. Add the sugar in 3 batches. After adding the first batch, increase speed to high and continue mixing. After add the last batch of sugar, mix until stiff peaks formed. It’s important that you reach stiff peaks as this is the key to rise the cake.
8. Add the egg white meringue into the yolk batter in 3 batches. Use a whisk to gently mix just until the white disappear, do not over mix. Mix in a circular motion. Switch to a spatula to scrape the bowl to ensure even mixing.
9. Transfer the batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use a chopsticks or a skewer to do as shown to release trapped air bubbles. Tap the pan on the table few times to further release air bubbles.
10. Bake in preheated oven at 160°C/320°F for about 50-55 min, or until inserted skewer comes out clean.
11. Let the cake cool on cooling rack before slicing the cake.
12. This is cake, I slice into 4 layers so that I want to add more cream frosting in between. Set aside while working on the next step.
Cream Cheese Frosting
1. In a chilled bowl, add the whipping cream. Chill bowl will help thickened up the cream fast and stable. Mix on low speed for few seconds.
2. Add in the cream cheese. Continue mixing on low speed for few seconds, then increase to high speed. Mix until the mixture is stiff, be careful not to over mix. Stop the mixing to check the consistency every 10 seconds. As soon as it reaches stiff, stop the mixing. Transfer about a quarter cream into a piping bag. I am just doing a variation to give the cake some colour contrast. This is optional. Set aside.
3. For the remaining cream, add the espresso coffee mixture. Give it a quick mix, just until combined. Do not over mix as it has already reached stiff earlier. Transfer into a piping bag and time to assemble the cake.
Assemble the cake
1. Get ready the coffee syrup and the 2 flavoured frostings.
2. Chill the cake before trimming the sides.
3. Combined the remaining two flavoured frosting into another piping bag to pipe some deco. I am using tip #869.
4. Cake is ready to serve.
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