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
THE BEST Chocolate Cake Roll! Chocolate Swiss Roll Recipe
Chocolate Cake Roll - Chocolate Swiss Roll Cake Recipe
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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)
Chocolate Swiss Roll made easy at home
How to make delicious Chocolate and jam Swiss rolls at home simple step by step instructions
Victoria Sponge cake
Vanilla Extract
English Cream Scones
Sticky Toffee Pudding
Bread making
Ingredients for Chocolate & Strawberry Swiss Roll
3 Large eggs (room temperature)
80g / 3oz Granulated sugar
1tsp Vanilla extract
2 tbls / 30g / 1oz Vegetable oil
40g / 1½oz Plain or all purpose flour
30g / 1oz Cocoa powder
1tsp Baking powder
¼tsp Salt
200g / 7oz Fresh strawberries
100g / 3½oz White chocolate
200mls / 7oz Whipping cream
Ingredients for Jam Swiss Roll
3 Large or 4 small eggs (room temperature)
80g / 3oz Granulated sugar
1tsp Vanilla extract
2 tbls / 30g / 1oz Vegetable oil
80g / 2.8oz Plain or all purpose flour
1tsp Baking powder
¼tsp Salt
100g / 3½oz Jam of your choice
Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
Music used
Guts and Bourbon Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Blue creek trail By Dan Lebowitz
Lazy afternoon By Dan Lebowitz
Merry go round By Dan Lebowitz
Birds in flight By Dan Lebowitz
Lazy river rag By Dan Lebowitz
Mysteries By Dan Lebowitz
Ibiza Dream by Chris Haugen
Never fail at making CHOCOLATE GANACHE again! Literally everything you need to know
RECIPE:
SHOP:
NOTE: In the video I mention the quantities I used to make a whipped dark chocolate ganache. The cream should be 450g not 375g. Sorry about that!
Indulgence takes many forms, but few can rival the sheer delight of chocolate ganache! A velvety, luxurious concoction born from the marriage of chocolate and cream, ganache has become a beloved staple by bakers around the world. It’s simple to make, but easy to mess up! But not to worry, because in this video I’m going to share literally everything you need to know about ganache (including dark, milk, white, whipped and pipeable ganache) so you never fail at making one again!
RATIOS:
DARK CHOCOLATE GANACHE - 1:1 ratio of chocolate to cream.
MILK CHOCOLATE GANACHE - 1.5:1 ratio of chocolate to cream.
WHITE CHOCOLATE - 2.5:1 ratio of chocolate to cream.
PIPEABLE DARK CHOCOLATE GANACHE - 2:1 ratio of chocolate to cream
WHIPPED DARK CHOCOLATE GANACHE - 1:3 ratio of chocolate to cream
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Thanks for watching!
Mix Jam with Baking Soda And You’ll Love The Results!
WELCOME TO YUMMY
TODAY'S RECIPE IS Mix Jam with Baking Soda And You’ll Love The Results!
INGREDIENTS:
Mixed fruit jam 1/2 cup
Baking soda 1/2 tsp
Mix well
Foamy consistency
All purpose flour 1 cup
Oil 2 tbsp
1 egg
Milk 1/4 cup
Brush oil
Cook until golden brown both side
NOTE: 1 CUP = 250 ML
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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
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Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
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Audio: Mike Guggino
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