How To make Jam Filled Chocolate Cake ~
1 c Butter or Marg., softened
2 c Sugar
4 Eggs, separated
1 c Mashed Potatoes, room temp.
1 c Ground Almonds
4 oz Unsweetened Chocolate
1/2 c Milk
CAKE:
1 ts Vanilla
1 1/2 c Cake Flour
2 ts Baking Powder
1 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Ground Cloves
1/2 c Apricot Preserves
-OR- Orange Marmalade
CINNAMON MOCHA FROSTING:
6 tb Butter or Marg., softened
3 c Confectioners' Sugar
1/4 c Strong Coffee, cooled
2 oz Unsweetened Chocolate
1/2 ts Cinnamon
1 ts Vanilla
GARNISH:
Blanched Almonds Melt the unsweetened chocolate and cool. Melt the preserves or orange marmalade. Preheat oven to 325 degrees. Generously grease and flour an 8-inch springform pan; set aside. In a large bowl, cream butter and sugar
until fluffy. Beat in egg yolks; mix well. Mix in potatoes, almonds, chocolate, milk and vanilla. In medium bowl, combine flour, baking powder, cinnamon, nutmeg and cloves. Add to chocolate mixture; mix well. In medium bowl, beat egg whites until stiff but not dry. Fold into batter. Pour into prepared pan and smooth batter with spatula. Place on rack in center of oven; bake about 1 hour 15 minutes or until cake tester inserted in center comes out clean. Remove from oven and place on rack; let cool 10 minutes. Remove sides of pan and let cool to room temperature. Using serrated knife, cut into 2 layers. Spread 2 layer with preserves and cover with second layer. Spread sides and top with Cinnamon Mocha Frosting. Garnish with blanched almonds. Cinnamon Mocha Frosting: In a small bowl, cream butter and sugar. Beat in coffee, chocolate (which has been melted and cooled), cinnamon and vanilla. Refrigerate until firm enough to spread easily, about 15 minutes.
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How To make Jam Filled Chocolate Cake ~'s Videos
????JAM ROLL CAKE ???? How to make mixed fruits jam roll cake recipe ???? bakery style roll cake ????
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FLUFFY AND MOIST CHOCOLATE CAKE with Ganache and Jam | Dessert Recipe | Baking Cherry
This delicious soft chocolate cake is the perfect way to celebrate any occasion! Moistened with simple syrup and filled with semi-sweet chocolate ganache and white chocolate ganache flavored with jam, this cake will be sure to impress your family and friends!
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0:00 - Intro
0:19 - Chocolate Cake
2:48 - Chocolate Ganache
3:48 - White Chocolate Ganache
4:40 - Simple Syrup
5:01 - Assembling the Cake
7:39 - Serving and Eating this Delicious Cake
#cake #recipe #dessert
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Ingredients:
For the Cake:
1 cup (120g) All-purpose flour
2 Tbsp (12g) Unsweetened cocoa powder
1 1/2 tsp (6g) Baking powder
1/4 tsp (1g) Salt
2 large eggs at room temperature
2/3 cup (130g) Granulated sugar
1/2 cup (120g) Plain yogurt at room temperature
1/3 cup (75g) Vegetable oil (any flavorless vegetable oil like canola, corn, or sunflower)
1 tsp (5g) Vanilla extract
For the Simple Syrup:
2/3 cup (160g) Boiling water
1/4 cup (50g) Granulated sugar
For the Chocolate Ganache:
320g (about 2 cups) Semi-sweet chocolate, chopped or chips
1 cup (240g) Heavy cream (bring to room temperature)
3 Tbsp (42g) Unsalted butter, cold and chopped into small pieces
For the White Chocolate Filling:
160g (about 1 cup) White chocolate, chopped or chips
2 Tbsp (30g) Heavy cream
1/3 cup (100g) Apricot jam or your favorite flavor
Note: Make sure to use a thick jam. Otherwise, the white chocolate filling won't firm up properly.
For the Jam Topping:
1/3 cup (100g) Apricot jam or your favorite flavor
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Sacher Torte - Chocolate Cake with Apricot Jam Filling Recipe
Sacher Torte is one of the most famous cakes around the world. In 1832 Franz Sacher created the Sacher Torte at the court of Prince Metternich, in Vienna, Austria. It is an elegant, soft chocolate cake, filled with apricot jam and topped with a delicious chocolate glaze. It is best served alongside unsweetened whipped cream and a good coffee.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Chocolate Cake Batter
7 eggs, separated
2/3 cup (150g) butter, room temperature
1 cup (120g) powdered sugar
5 oz (150g) bittersweet chocolate, chopped
1 tsp (5g) vanilla extract
1/2 cup +1 tbsp (120g) sugar
A pinch of salt
1 1/4 cups (160g) all-purpose flour
Apricot Jam (250-300g jam)
1 pound (450g) fresh apricots, seeds removed
2/3 cup (135g) sugar
1 tbsp (15ml) lemon juice
1 tbsp (15ml) water
Chocolate Glaze
7 oz bittersweet chocolate (85% cocoa)
1 1/4 cups (250g) sugar
2/3 cup (160ml) water
Garnish
Unsweetened whipped cream
1. Preheat oven to 350F (180C). Grease with butter and dust with flour a 9 inch (23 cm) round cake pan.
2. Prepare the cake batter. In a large bowl mix the butter with powdered sugar until creamy. Add egg yolks one at a time and stir in vanilla extract.
3. Meanwhile melt the chocolate in a double boiler and add it to the yolks mixture.
4. Whip egg whites with salt until foamy. Gradually add sugar and continue whipping until soft peaks form.
5. Gently fold the whites into the chocolate mixture. Gradually incorporate sifted flour into the mixture.
6. Pour batter into the prepared pan and bake for about 45-50 minutes until a toothpick inserted into the center of the cake comes out clean.
7. Invert the cake to get a flat surface and cool completely.
8. Meanwhile prepare the apricot jam. Cut apricots in smaller pieces and place into a saucepan with sugar, water and lemon juice. Bring to a boil while stirring constantly. Simmer for about 20-30 minutes until thickens and remove from heat. Sieve to get a smooth jam. Set aside until ready to use.
9. Assembling the cake. Divide cake in two layers. Spread about half of the hot jam over the first layer. Top with the second cake layer and spread the rest of hot jam on top and sides of the cake. Let it dry for up to 30 minutes.
10. Transfer the cake over a wire rack placed on a parchment paper lined baking sheet.
11. Prepare the chocolate glaze. Add sugar and water into a saucepan. Bring to boil for about 5 minutes or until thermometer reaches 234˚F/112°C. Remove from heat, stir for several times and add chopped chocolate. Stir until smooth and shiny. If it thickens too much return it over low heat and add a few drops of water if necessary to thin it out to a runny, pourable consistency.
12. Pour the hot glaze all over the cake, starting from the edges, center. You can use the leftover glaze from the baking sheet to decorate the cake later or refrigerate for later use. Wait for few minutes and transfer the cake to a serving platter. Let the glaze dry for at least one hour at room temperature. Don’t refrigerate as it might affect the glaze.
13. Use leftover chocolate glaze for writing Sacher on top of the cake.
14. Serve alongside unsweetened whipped cream.
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My best selling cake had this RASPBERRY JAM FILLING / TOPPING!
RECIPE:
SHOP:
This raspberry filling is the perfect way to level up your baking! With a wonderful tart flavour, it helps to take that sweet edge off baked goods. Use it as a filling or topping for cakes, cupcakes, cheesecakes, macarons, biscuits and so much more!
INGREDIENTS:
- 1 cup (110 g) frozen raspberries
- ¾ tbsp (6 g) cornstarch - also known as cornflour
- 1 tbsp (15 g) lemon juice - must be fresh
- 3 tbsp (38 g) white granulated sugar
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Steel Turntable -
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CHOCOLATE TRUFFLE CUPCAKES RECIPE | Easy DIY Fluffy Chocolate Cake | Yummy Dessert | Baking Cherry
Learn how to make this delicious and fluffy chocolate cupcake, filled with semi-sweet chocolate ganache, and topped with cocoa whipped cream frosting.
#recipe #dessert #yummy
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→ Oreo Mug Cake (egg-free):
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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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