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
Chocolate Cake with Strawberry Jam | いちごジャムとチョコレートケーキ
Chocolate Cake with Strawberry Jam
INGREDIENTS :
for CAKE SPONGE
1/2 cup + 3 tbsp Flour
1/4 cup Cocoa
4 pcs Eggyolk
4 tbsp Milk
1 tsp Vanilla
Pinch of Salt
1/4 cup Sugar
1/4 cup Vegetable oil
for ICING
4 pcs Egg White
1/4 cup Sugar for Icing
1 tsp Lemon Juice
for STRAWBERRY JAM
1 cup Strawberry (frozen or fresh)
1/2 cup Sugar for Strawberry Jam
for WHIP CREAM ICING
1 1/2 cup Whip Cream
150g Chocolate chips
1/2 cup Whip Cream
I HOPE YOU GUYS TRY THIS RECIPE AT HOME..!?!
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THE BEST Chocolate Cake Roll! Chocolate Swiss Roll Recipe
Chocolate Cake Roll - Chocolate Swiss Roll Cake Recipe
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Want more chocolate cakes? Check out my playlist for more chocolate cakes:
Chocolate Cake Roll in grams and cups:
- 60 gr All Purpose Flour ( 1/3 cup + 1 tbsp)
- 4 tbsp Cocoa Powder
- 2 - 3 tbsp hot milk or hot coffee ( to bloom the cocoa powder)
- 3 Eggs
- 100 gr Sugar (1/2)
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Whipped Frosting:
- 200 gr Heavy Cream ( 7 ounces)
- 100 gr Philadelphia Cream Cheese ( 3.5 ounces) ( If you don't want to use cream cheese, substitute it for 100 gr more of heavy cream, and use less sugar)
- 1 tsp Vanilla
- 60 gr Fine Sugar ( 5 tbsp)
For a more pronounced chocolate flavor, you can cover the cake in chocolate ganache :)
Use a 30x40 cm pan ( 12x16 inch)
EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING
This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.
If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.
I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!
I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.
Ingredients
For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream
To top
Chocolate shavings
* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.
For more content and recipes you can find me on Instagram @shivesh17 and check out my website bakewithshivesh.com
Vanilla Cake filled with Raspberry Jam #shorts #valentinesdaycake
I Almost Gave Up On This Raspberry Cake Recipe | Bon Appétit
Join Food Editor Shilpa Uskokovic as she makes her raspberry cake with whipped cream filling, a recipe that proved so challenging to develop she almost couldn't finish writing it.
See the full recipe here:
Director: Maria Paz Mendez Hodes
Director of Photography: Eric Brouse
Editor: LJ D’Arpa
Host: Shilpa Uskokovic
Sr. Culinary Director: Kelly Janke
Producer: Halie Aaron
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kirsten Potts
Audio: Mike Guggino
Production Assistant: Anna Maite Bonis Kaplan
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Ben Harowitz
Audio Engineer: Jennifer Nulsen
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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!
✓ Enable subtitles for your language in the video settings.
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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→ Fluffy and Moist Nutella Cake:
→ CAKE RECIPES:
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- Cake Pan 7 x 3 Inch with Removable Bottom:
- Acetate cake collar (acetate roll):
- Digital Kitchen Scale:
- Stainless Steel Whisks:
- Heat Resistant Silicone Spatula Set:
- Hand Mixer - Similar:
- Measuring cups:
- Measuring Spoons:
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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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