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How To make Mile High Chocolate Cake
1/2 c Cocoa; Baking
1/2 c ;Hot Water
2 t Baking Soda
1/2 c Vegetable Shortening
2 c Sugar
2 ea Eggs; Large
2 t Vanilla Extract
2 1/2 c Flour; Unbleached, Sifted
1 c Buttermilk
COCOA FROSTING:
1/2 c Butter Or Regular Margarine
1 oz Baking Chocolate
1 lb Confectioners' Sugar; Sifted
1 ea Egg White; Large
1 t Vanilla Extract
1 t Lemon Juice
3 T Milk
Combine cocoa, hot water and baking soda in a small bowl. Let stand while mixing other ingredients. Cream the shoretening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done. Cool in pans
on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble cake, place one cake layer on serving plate. Spread with Cocoa Icing. Top with second cake layer and spread a layer of frosting. Top with third cake layer and frost sides and top with remaining frosting. COCOA ICING: Combine butter, and chocolate in the top of a double boiler. Place over hot water; stir until melted. Remove from heat; cool to room temperature. Sift confectioners' sugar into a large mixing bowl. Make a well in the center and add egg white, vanila, and lemon juice. Pour in the chocolate mixture. Blend until smooth, using an electric mixer set at medium speed. Add milk to make frosting of a spreading consistency.
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MILE-HIGH HOMEMADE COCONUT CAKE | The best!!!
#weekendatthecottage #easydeliciousrecipes #coconutcake
For the full recipe and post:
Creamy coconut custard sandwiched between layers of fragrant white cake, topped off with a billowy frosting – enjoy this dreamy MILE-HIGH HOMEMADE COCONUT CAKE!
RECIPE BELOW!!!
You simply have to trust me, if I can make this extraordinary MILE-HIGH HOMEMADE COCONUT CAKE, so can you. Yes! YOU can make this fabulously flavourful, show-stoppingly gorgeous, heavenly dessert.
I’m going to breakdown the process into the key components and give a few insights into each. This recipe is written as a step-by-step tutorial, so don’t worry; just follow the recipe as written and success will be yours.
COCONUT JOY
Because coconut is the principle flavour for this dessert, you’re going to need to source the good stuff. Call your favourite purveyors in advance to make sure they have unsweetened coconut, in both shredded and flaked varieties, plus pure coconut extract. If organic versions are available, use them. You’ll taste the difference.
SOME CAKE
I found a really straightforward recipe for a white cake in my mom’s recipe box. We were more of a chocolate cake crowd when I was growing up, so her white cake recipe held no memory amongst my faves. I tested a few versions until I got it right. It’s super easy as far as homemade cake recipes go, but I do have one “don’t miss” moment: add pure coconut extract. It certainly adds flavour but more importantly, it gives this simple coconut cake recipe a heady fragrance.
DREAM CREAM
The little added bonus for this recipe is the creamy coconut custard that goes between the layers of cake. You can make it while the cakes are baking in the oven. Although you might expect a smooth custard, I changed the texture by stirring in some shredded coconut. Remember this when you take your first bite - it plays off the moistness of the cake and adds yet another pop of flavour.
DAM IT!
Pay close attention to the way I create a dam of frosting along the outside of cake layers before adding the custard. It might seem like a fiddly extra step but it’s important if you want to avoid the golden colour of the custard from mixing in with the white frosting.
SEVEN-MINUTE FROSTING
Check out our 1-Minute Video on how to make this essential frosting recipe. It's easy and works every time!
ALL TOGETHER NOW!
My only suggestion on assembling this MILE-HIGH HOMEMADE COCONUT CAKE is to go slow. Give yourself time so there’s absolutely no reason to rush. I suggest you do as I did: before assembling, get everything you need at the ready, stop, take a huge deep breath and proceed with confidence.
Thinking of dessert? This MILE-HIGH HOMEMADE COCONUT CAKE is a dream!
INGREDIENTS
For the cake:
2½ cups of unbleached all-purpose flour
1 tablespoon of baking powder
½ teaspoon of kosher salt
5 egg whites, room temperature
¾ cup of whole milk, divided
¾ cup of butter, room temperature
1 ¾ cup of granulated sugar
1 teaspoon of pure vanilla extract
2 teaspoon of pure coconut extract
butter and flour to grease the pans
For the coconut custard:
8 tablespoons of butter, room temperature
1¼ cup of 35% cream
¾ cup of granulated sugar
4 tablespoons of cornstarch
1 teaspoon of pure coconut extract
2¼ cups of unsweetened shredded coconut
1 batch of Seven-Minute Frosting
INSTRUCTIONS
PLEASE VISIT weekendatthecottage.com for the full instructions - there's not enough room here for us to detail them out... SORRY!
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No-Bake Triple Chocolate Mousse Cake Recipe
This triple chocolate mousse cake is rich, chocolaty and decadent, hardly not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an Oreo crust, is simply hard to resist.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Oreo Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Dark Chocolate Mousse
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
Milk Chocolate Mousse
5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
White Chocolate Mousse
5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
For decorating (optional)
Cocoa powder
Fresh berries
1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.
3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
6. Repeat the same steps for preparing the milk and white chocolate mousse layers.
7. Refrigerate the cake for 4 hours or overnight to set.
8. Run a knife around the edges of the cake to remove the sides of the pan.
9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
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