Low Calorie Skinny Chocolate Cake | For Weight Loss
Ingredients:
1 box sugar free chocolate cake
10.6 oz greek yogurt
1 cup water
1 cup fat free milk
1 box sugar free chocolate pudding jello mix
1 tsp vanilla
8 oz tub lite cool whip
Macros: 12 servings, per serving
Net Carbs 10g | Fiber 2g | Total Carbs 51g | Protein 6g | Fat 5g | Calories 235
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Never fail at making CHOCOLATE GANACHE again! Literally everything you need to know
RECIPE:
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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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Healthy Eggless Oats Chocolate Cake | NO Maida, NO Sugar, NO oil, NO Condensed Milk, NO Jaggery
As we know one can never get enough of chocolate cakes, I for one see myself keep going back to a nice decadent chocolate cake most of the times. Here I bring to you a version for the folks who are health freaks but want a indulge from time to time.
Ingredients:
1/2 cup dates
1 + 1/4 cup hot milk
1 banana
1/2 tsp vanilla
1/4 cup ghee
1/2 tsp vanilla extract
1/2 cup wheat flour
1/2 cup oat flour
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp cocoa powder
2 tbsp water
handful roughly chopped almonds and walnuts
2 tbsp chocolate chips
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Chocolate Ganache Recipe | All My Tips and Tricks!
This rich, silky Chocolate Ganache is beyond easy to make and perfect for chocolate glazes, filling cakes, and even making truffles! You don't have to just use cream either, in this post, we go over some of the many delicious flavors you can add to make a ganache to suit almost any dessert! This video shows you how to make everything from a thin ganache perfect for pouring to a thick ganache great for drip cakes and truffles.
RECIPE:
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Four Layer Chocolate Fudge Cake is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes one 4-layer chocolate fudge cake
Serves 12-16
Ingredients
Cake
2 ¼ cups (295 g) cake & pastry flour
1 cup (120 g) Dutch process cocoa powder
1 cup (200 g) granulated sugar
1 ½ tsp (4.5 g) baking powder
1 tsp (5 g) baking soda
½ tsp (2.5 g) salt
1 cup (200 g) packed light brown sugar
1 ½ cups (375 mL) buttermilk
½ cup (125 mL) vegetable oil
¼ cup (60 mL) strong coffee
4 large eggs
1 tsp (5 mL) vanilla extract
Fudge Frosting
¾ cup (175 g) unsalted butter, cut into pieces
4 oz (120 g) bittersweet chocolate, chopped
½ cup (60 g) cocoa powder, sifted
3 cups (390 g) icing sugar, sifted
1 cup (250 mL) full-fat sour cream
1 tsp (5 mL) vanilla extract
½ tsp (2.5 g) salt
Directions
1. For the cake, preheat the oven to 350 F (180 C). Grease four 8-inch (20 cm) cake pans, dust with flour, tapping out any excess and line the bottom of each pan with parchment paper.
2. Sift the flour, cocoa, granulated sugar, baking powder, baking soda and salt into a large mixing bowl using electric beaters or into the bowl of a stand mixer fitted with the paddle attachment. Stir in the brown sugar.
3. In a separate bowl, whisk together the buttermilk, oil, coffee, eggs and vanilla. Add this all at once to the dry mixture and mix first on low speed (using electric beaters, if not using a stand mixer) until blended, then increase the speed to medium and beat for a minute until smooth (the batter will be fluid). Pour this into the prepared pans and bake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes in the pans for 30 minutes, then turn out to cool completely.
4. For the frosting, melt the butter and chocolate in a metal bowl placed over an inch (25 mm) of barely simmering water, stirring until melted. Set this aside to a cool a little, but it should still be a lukewarm to use.
5. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the melted chocolate & butter with the cocoa powder and half of the icing sugar on medium speed until smooth. Add the sour cream, vanilla and salt and beat in. Add the remaining icing sugar and beat on medium speed until smooth and a spreadable consistency. If the frosting seems too soft at this point, just let it sit for a bit, then beat again, but avoid increasing the speed any higher than medium – this will make the frosting fluffy and light, but no longer fudgy.
6. Place a cake layer (parchment peeled off) on a cake plate. Dollop frosting onto this and spread to the edges in a level layer. Top this with a second cake layer and repeat with the frosting and remaining two cake layers. Use the remaining frosting to cover the top and sides of the cake. Chill the cake until ready to serve.
The cake will keep in the fridge for up to 3 days.
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The Only Chocolate Cake Recipe You'll Ever Need With Claire Saffitz | NYT Cooking
Your next baking project is here: In this installment of “Try This at Home,” a series that guides you through different baking projects and techniques, Claire Saffitz is showing us how to make her recipe for chocolate cake.
This is Claire’s platonic ideal of a chocolate layered cake, perfect for adding to your regular baking rotation. Watch on to learn all of her smart tips and tricks.
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