How To Make The GIANT Chocolate Matilda Cake - The Scran Line
Learn to make the GIANT cake from the movie Matilda! Then watch me make a fool of myself eating it lol
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
MORE RECIPES HERE:
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
►TWITTER:
⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
Ingredients:
340g – 1 1/2 cups unsalted butter
375ml – 1 1/2 cups coffee + 2 tbsp instant coffee
100g - 1 cup cocoa powder
200g - 1 cup brown sugar
210g - 1 cup granulated sugar
1 tbsp vanilla extract
1 tsp salt
6 large eggs, from the fridge
3 egg yolks, from the fridge
300g - 2 cups all-purpose flour
1 tbsp bicarb soda
Chocolate American Buttercream Frosting
375g – 1 1/2 cups unsalted butter, softened
375g - 3 cups powdered sugar
2 tsp vanilla extract or vanilla bean paste
1 tbsp full-cream (whole) milk (at room temperature) (optional, but recommended)
25g - 1/4 cup cocoa powder
Chocolate Ganache
580g – 3 cups dark chocolate
250ml – 1 cup heavy cream
1 tbsp glucose syrup
Instructions:
Devils Food Cake
Please note: This recipe is for a three layered 8-inch cake. The cake in the video is 14-inches and feeds 40. To make the larger cake, you will need to triple all ingredients in this recipe including frostings. You will also need to make it in three batches if making the 14-inch cake.
Preheat your oven to 180 °C / 350F. Spray three 8-inch cake tins with oil spray and line the bottoms with baking paper.
To prepare the coffee (if making your own) add the boiling water into a heat proof jug or bowl along with the instant coffee and mix until well combined and coffee is dissolved.
To a medium sized heat-proof bowl, add the butter and microwave for 30 seconds at a time (covered) until melted. Add the coffee and stir to combine. Set aside to cool slightly.
Add the granulated sugar to a large mixing bowl, along with the brown sugar, cocoa powder (sifted) and salt. Use a whisk to combine. Add the butter coffee mixture and stir to combine. Add the vanilla extract and eggs and stir until smooth. Add the flour and whisk until no dry ingredients are showing, taking care not to over whip.
Divide the batter evenly amongst the three cake tins. Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool for 5 minutes once baked and turn over onto a cooling rack to cool to room temperature. Once cooled, wrap in plastic wrap and chill in the fridge for 4 hour or overnight.
Chocolate American Buttercream Frosting
Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use an electric hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in colour.
Stop your mixer and scrape down the side of the bowl using a spatula. Add the powdered sugar, cocoa powder and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)
Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until the butter turns pale in colour and becomes fluffy again. Add vanilla extract and mix for a couple minutes.
Chocolate Ganache Frosting
Add the chocolate and cream to a large microwave-safe bowl. Microwave on high for 30 seconds at a time, mixing between each interval until smooth. Once fully melted, cover with plastic wrap and leave to set at room temperature.
To soften the ganache to spreading or piping consistency, microwave on high for 10 seconds at a time, mixing well between each interval, until it becomes soft enough to spread easily but firm enough to hold its shape. If you soften it too much, don’t panic, just let it sit at room temperate again until it firms up enough to use.
Assembly
Use a large, serrated knife or cake leveller to trim and flatten the top of your cake layers. Add a bit of buttercream frosting on your serving plate and add the first layer. Add 1/3 of the frosting on the cake layer and use an offset spatula to smoothen out. Then add the next layer and repeat. Add the third layer then the remaining frosting and spread thinly and evenly around the cake. I used a bench scraper for the side to get things extra neat. Chill in the fridge for hour.
Add the ganache to the top of the cake and spread around the top and over the sides. It doesn’t have to look perfect. In fact, it’s supposed to look a little rustic and homey.
Notes
Storage
Cake can be stored in an airtight container for up to three days.
⏱️TIMESTAMPS⏱️
00:00 intro
01:35 Coffee And Butter
#thescranline
MARASCHINO CHERRY POUND CAKE | So scrumptious!
THIS MARASCHINO CHERRY POUND CAKE IS THE DEFINITION OF SCRUMPTIOUSNESS!
Where to begin on this wondrous treat? A few months back, Carol flipped me an email from her stepmom Sandy with her recipe for an easy pound cake with cherries. Carol had tried a piece and said it was good.
My initial thought was to add it to our always-evolving future content list. We’ve had great success with our very popular LEMON RICOTTA POUND CAKE, so I figured let’s give you, our faithful friends, what you want. After all, who could possibly turn down a piece of pound cake?
Let me go on record saying that my beloved business partner was dead wrong; this pound cake isn’t just good, it’s absolutely outstanding! You are going to love this MARASCHINO CHERRY POUND CAKE and so will your family and friends.
The recipe is super straightforward, but having gone through the process more than a few times now, we have discovered a few key points we’d like you to keep in mind.
Here is our take on this MARASCHINO CHERRY POUND CAKE:
BEST BASICS
What’s not to love about a recipe that calls for a bunch of basic, readily available ingredients? This recipe contains nothing unusual except for the maraschino cherries. We’ve listed a couple of cherry options below in the AMAZON links and we suggest splurging on this one ingredient. Maraschino cherries in a dark rich almond-flavoured syrup work best. Note: the Amazon link is for a 48-ounce jar. I used a 14-ounce jar for this recipe so buy the big one now, because you’ll make the cake again in no time… trust me.
BATTER UP
Thankfully, the question of how to make pound cake isn’t rocket science, but it’s important that the base ingredients be at their best. Make sure your butter and eggs are all at room temperature before you begin. Use extra-large, organic, free-range eggs if you can find them, and only whole milk, please. This and the other points all contribute to a rich, dense cake with a slight crumb to its texture.
CHERRIES ON TOP
Since this cake is ALL about the cherries, we like adding them to the top of the cake before baking it. If the cherries are too big, sometimes they’ll disappear down into the cake as it bakes, but that’s okay in my mind, especially when you get that gorgeous round of cherry in a slice. It’s like a maraschino cherry dream come true!
The final comment about this cake is about flavour. My first bite, while the cake was still slightly warm, practically bowled me over. Yes, it’s THAT good and oh, so memorable. But as I continued, I realized the real kicker comes from the fragrant, distinctly flavoured cherries. I’d love to know what you all think as you make and try this. Am I wrong, or is there a subtle almond note that comes through with each and every bite? It truly is quite magical.
MARASCHINO CHERRY POUND CAKE! If only every sweet confection came with this proverbial seal of approval – a cherry on top!
INGREDIENTS
1 14 oz. jar of premium maraschino cherries, drained
2 tablespoons of unbleached flour (for dredging)
1½ cups of unbleached, all-purpose flour
2 teaspoons of baking powder
½ teaspoon of kosher salt
½ cup of butter, room temperature
1 cup of granulated sugar
2 extra-large eggs, room temperature
½ cup of whole milk
1 teaspoon of pure vanilla extract
1 teaspoon of butter (to grease the loaf pan)
icing sugar for dusting
INSTRUCTIONS
1) Preheat oven to 350°F. Grease loaf pan and line it widthwise with parchment paper.
2) Drain the cherries onto a paper towel-lined plate. Reserve 12 whole cherries. Roughly chop the remaining cherries, dredge lightly in flour and set aside.
3) Whisk flour, baking powder and salt together and set aside.
4) Using a hand or stand mixer, cream butter until light and fluffy. Gradually add the sugar, mixing until light and fluffy. Add eggs one at a time.
5) Add a third of the dry ingredients, then half of the milk. Repeat, ending with the dry ingredients.
6) Gently fold in the chopped cherries, then spoon the batter into the prepared loaf pan. Smooth the batter out and dot the top with the reserved whole cherries, gently pushing them down slightly into the batter.
7) Bake for 50 minutes or until the top is a rich, golden colour and a cake tester comes away clean. Cool for 20 minutes before removing from pan. Dust with icing sugar before slicing and serving.
For the FULL STORY plus entertaining ideas, please visit:
weekendatthecottage.com
You can also find us as follows:
Instagram -
Facebook -
Twitter -
Pinterest -
THANKS FOR WATCHING!
Mini Cake Recipe & Tutorial from Great American Baking Show (Season 4)
Mini cakes are decadent, tiny desserts that pack a bundle of flavor in a miniature size. Follow along with the recipe and the identical cake made on the Great American Baking Show, Season 4, Cake and Pastry Week.
Dobos Sponge
Yield: 3 quarter sheet pans
227 g (8 oz.) Almond Paste
113 g (4 oz.) Caster Sugar
342 g (12 oz.) Unsalted butter at room temperature
10 Large Egg Yolks at room temperature
10 Large Egg Whites at room temperature
142 g (5 oz.) Caster Sugar
227 g (8 oz.) Cake Flour
Method:
1. Preheat oven to 425oF/ 220oC fan and measure out all ingredients
2. Slowly combine 4 oz. of sugar and almond paste with a stand mixer (the paddle attachment) or by rubbing the mixture between your fingertips to resemble the consistency of dry oatmeal.
3. With the mixer on medium speed, dot in small amounts of butter to prevent lumps and beat for another 8 minutes on speed 2.
4. Add the egg yolks, two at a time until smooth and continue to beat on speed 2 for another 5 minutes. Be sure to occasionally scrape down the bowl.
5. Beat room temperature egg whites with 5 oz. of sugar to medium peaks.
6. Fold ¼ of meringue into cake base to lighten the batter.
7. Fold remaining ¾ of meringue into cake base.
8. Fold in sifted cake flour. A sponge made with cake flour will be light and airy.
9. Evenly pour batter between 3 quarter sheet pans (13 x 9 inches) lined with parchment paper and smooth top without deflating cake batter.
10. Bake at 425F/ 220C on fan until the sponge is uniform and golden, approximately 10 minutes.
11. Once the cake has slightly cooled you can de-pan by running a knife around the edge to release the cake. Cool cakes on wire racks.
Mocha Swiss Buttercream
227 g 8 oz. Egg whites (approx. 7 egg whites)
454 g 1 lb. Caster Sugar
454 g 1 lb. Unsalted butter at room temperature
142 g 5 oz. Shortening
1 tsp. Vanilla extract
3 Tbs. Espresso powder
Method for Mocha Swiss Buttercream
1. Measure out all ingredients
2. Mix egg whites and sugar into a large metal bowl and place over a Bain-Marie and heat to 160F to pasteurize egg whites. Continuously mix while over the heat because egg whites will easily cook. Tip: Do not let the bottom of the bowl come in contact with the simmering water. A Bain -Marie is a gentle cooking process that allows the egg white to heat slowly, dissolving the sugar and killing off any bacteria. At 160oF bacteria, like salmonella found in eggs, will be killed and thus the Swiss meringue is safe to eat without further baking. Egg whites will begin to coagulate (cook) between 140-150oF but the addition of sugar raises the coagulation temperature.
3. Remove egg white/sugar mixture from bain-marie and whip using a hand mixer or stand mixer to firm glossy peaks till meringue is cool. This could take up to 10 minutes or longer. Do not add butter to warm Swiss meringue.
4. Dot in room temperature butter and shortening while whipping. Mix till combined and scrape down the bowl to get any unincorporated bits of butter or shortening.
5. Add your flavors by mixing espresso powder with enough water to make a thick paste.
6. If buttercream is loose, refrigerate or submerge in an ice bath to slightly stiffen buttercream.
Assembly of Mocha Rounds
Espresso Cake Syrup
2 oz. Water
2 oz. Caster sugar
½ tsp. Espresso powder
¼ tsp. Vanilla extract
Bring water and syrup to a boil and stir until sugar is completely dissolved. Add espresso powder and mix. Cool syrup before brushing on the cake.
Cake Decorating Ingredients
42 g 1 ½ oz. Crushed pistachio
20 Chocolate covered espresso beans
340 g 12 oz. Roasted sliced unblanched almonds
113 g 4 oz. Apricot preserves that have been strained
1. Place the first cake layer on a sheet tray and soak with coffee cake syrup using a pastry brush.
2. Spread ¼ inch thick layer of buttercream on the sponge. Repeat this process with the second cake layer.
3. Add third and final cake layer to the top and soak with espresso cake syrup. Put entire cake in the freezer for 60 minutes or until firm enough to cut out cake rounds
4. Once the cake has chilled use a 2-inch round cutter that is at least 1 ½ inches tall to punch out 18 cake rounds.
5. Frost the sides of each round and mask with roasted un-blanched crushed sliced almonds.
6. Use an ATECO #802 round tip to pipe a zigzag motion across the op of cake round.
7. Use an ATECO #821-star tip to pipe a reverse “S” in the top middle of cake round.
8. Garnish with finely crushed pistachio across the reverse ‘S”, 1 mocha bean in the center, and a pearl of apricot jam in centers of “S”.
Chocolate and Sour Cherry Cake| Sour Cherry Cake| Chocolate Cake| Sour Cherry Recipes -Recipe Videos
How To Make Sour Cherry Cake - Homemade Chocolate Cake - Best Chocolate Cake - Easy Chocolate Cake - How To Make a Chocolate Cake - Easy Chocolate Cake Recipe - Simple Chocolate Cake
HOW TO MAKE Chocolate and Sour Cherry Cake
Combine the flavours of chocolate and sour cherry! Create an exciting and flavourful cake with these ingredients by following this one of many sour cherry recipes!
CHOCOLATE AND SOUR CHERRY CAKE STEP BY STEP RECIPE ON OUR WEBSITE HERE ????
Chocolate Cake Recipe Without Oven:
Step 1
Start by making the cake base. Melt together the dark chocolate and butter.
Step 2
Take it off the heat and add the brown sugar, sugar and vanilla aroma to it.
Step 3
Thicken the mixture by stirring in the flour, cocoa powder and eggs.
You can find the rest of the steps and detailed description with images here ????
INGREDIENTS:
Cake:
100 g butter
150 g dark chocolate
90 g flour
2 tbsp cocoa powder
75 g sugar
110 g brown sugar
2 eggs
1 tsp vanilla aroma
Sour cherry layer:
250 ml sour cherry juice
60 g sugar
25 g corn starch
Sour cherries
Sour cherry cream:
20 g gelatin
75 g blended sour cherries
125 g cream cheese
75 g sour cherry yoghurt
175 ml whipping cream
Recipe Videos YouTube channel:
SUBSCRIBE:
FOLLOW US:
Recipe Videos Facebook:
Recipe Videos Instagram:
Recipe Videos Pinterest:
Channel DE: @rezeptvideos1950
Channel EN: @recipevideos3296
Channel HU: @receptvideok6769
The team of Recipe Videos wishes you luck in making our Chocolate and Sour Cherry Cake recipe!
Recipe 103: Choco-moist Dedication Cake with Easy to Make Chocolate Buttercream
As always, in baking, avoid the temptation to convert ingredients e.g. from volume measurements e.g. cups and tablespoons to weight measurements e.g. grams and ounces and vice versa.
Choco-Moist Cake with Chocolate Buttercream
Yield: One – 9” x 13” cake or Two – 8” x 3” Round Pans
Baking Time: 35 minutes
Baking Temperature: 350 degrees Fahrenheit
Ingredients
Choco-moist Cake
269 grams (2 ¼ cups) Unbleached All-Purpose Flour
1 ½ teaspoons Baking Powder
½ teaspoon Baking Soda
¾ teaspoon Salt
64 grams (3/4 cup) Unsweetened (Dutch Process or Natural Cocoa)
354 grams (1 ¾ cups) White Granulated Sugar
113 grams (8 tablespoons) Unsalted Butter (at room temperature)
64 grams (1/3 cup) Vegetable Oil
2 teaspoons Vanilla Extract
227 grams (1 cup) Whole Milk or Evaporated Milk
113 grams (1/2 cup) Water
2 teaspoons Instant Coffee or Espresso Powder (optional)
4 Large Eggs (at room temperature)
Chocolate Buttercream
Baker’s Note: This recipe is enough to frost and decorate an 8” x 3” round cake.
113 grams (8 tablespoons) Unsalted Butter (at room temperature)
113 grams (2/3 cup) Unsweetened Bittersweet or Semisweet Chocolate
680 grams (6 cups) Confectioners’ Sugar
113 grams (1/2 cup) Milk or Cream
1/8 teaspoon Salt
2 teaspoons Vanilla Extract
Baker’s Tips: The butter in this recipe needs to be really soft but not melted. You know the butter is at room temperature when it leaves a dent when you press it gently. Baked bake can be wrapped and frozen for up to a month before frosting. Therefore, you can make this cake ahead of time.
Music Credits
Music by 3Sun
Music Promoted by @Audio Beat Official Stream:
Video Edit by: Audio Beat [using adobe after effects]
Video Licensed: — Creative Commons Attribution Licensed, Pexels — Licensed, Envato
If you liked this recipe that I prepared for you, please subscribe to my channel. Please do not forget to hit the bell icon so you get notified every time I post a new video. Also, please do not forget to share this to everyone. Enjoy watching!
YouTube:
Please do not forget to follow my Facebook page as well. Thank you!
Facebook Page:
Please let me know what recipes would you like me to upload on my channel and I will make sure to feature that.
Camera Used: Canon G7X Mark III
You can reach me at: mark.ateneomedschool@gmail.com
#MarkCruiseKitchen #NegosyoIdeas #Chocomoist #BakingTips #BakingTutorials
#PastryChef #PastryArts #BakeryArts
#Patisserie #Pastry #Dessert #Recipe #Pilipinas
Hungarian gluten-free fruit cake
recipe of a delicious gluten-free cake as my grandmother made