How To make Mocha Cake with Chocolate Butter Creme
1 c Pastry flour
1 ts Baking powder
1/4 ts Salt
2 Egg yolk, beaten
1/2 c Cold water
1 ts Orange zest
3/4 c Sugar
2 Egg whites, beaten stiff
1 tb Orange juice
2 tb Sugar
Chocolate Butter Creme:
3 Egg yolks
1 c Sugar
1/2 ts Cream of tartar
1/2 c Water
1/2 lb Unsalted butter
1/2 lb Vegetable shortening
1/2 lb Sweet chocolate
2 tb Instant coffee
2 tb Dark rum
Pinch of salt CAKE: Sift together the flour, salt and baking powder 3 times. Set aside. With an electric mixer, beat the
egg yolks and 3/4 cup sugar for 5 minutes. Gradually beat in the flour. Beat the egg whites stiff. As they begin to form peaks, beat in the 2 tbsp. sugar. Fold gently into flour mixture. Turn the batter into 2 well greased 8 inch aluminum cake pans. Bake at
350F for 25 minutes. In a small pot, bring the orange
juice and 2 tbsp. sugar to a boil. Saturate the cakes with juice mixture. Let cool and unmold. Use chocolate butter creme recipe to fill between the layers and frost. CHOCLOLATE BUTTER CREME: Beat egg yolks until pale and foamy. Put the water, sugar and cream of tartar in a saucepan; cook to a thick syrupy consistency. Remove from heat and stir in the instant coffee. Slowly pour the hot (not boiling) syrup over the egg yolks, beating constantly; continue beating until thick and lukewarm. Gradually beat in the butter and shortening and beat until mixture is completely smooth. Fold in the melted chocolate. Beat again. Source: Great Moments in Cooking ch. -----
How To make Mocha Cake with Chocolate Butter Creme's Videos
How to make Chocolate Cake with Chocolate Buttercream Frosting | For Beginners | Step by Step
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Ingredients
[For the cake]
*Divide the batter into three parts and make three cake sheets.
200 g (1 cup+1 Tbsp) brown sugar( You can replace it with Granulated Sugar. )
200 g (¾ cup + 2 tbsp) unsalted butter, softened plus extra for the tins
4 large eggs
200 g (1 1/2 cup + 2 Tbsp) all purpose flour
8 Tbsp cocoa powder(56 g)
1 Tbsp baking powder
1/4 tsp salt
½ tsp vanilla extract
4 Tbsp milk
[For chocolate buttercream]
300 g(1 1/3 cups ) unsalted butter(softened)
480 g(about 4 cups) icing sugar(shifted)
* If you don't like sweets, reduce it to 3 cups.
*It can be adjusted between 3 cups and 5 cups to suit your taste.
6 Tbsp cocoa powder(shifted)
5~6 Tbsp milk
1 tsp vanilla extract
[For chocolate ganache]
* Ratio 1 : 1
100 g dark chocolate
100 g hot fresh cream (*Whipping cream or heavy cream can be substituted by the same amount.)
Chocolate mocha cake w/ peanut butter frosting!
Mocha Buttercream Cake / Vanilla Cake With Chocolate Buttercream Frosting Sara's Haute Cuisine
This Delicious & easy peasy Mocha Buttercream Frosting cake recipe is so decadent.I used this frosting on a vanilla cake that is also very soft,spongy & super easy cake recipe u can bake it and can eat without any frosting with tea or coffee.And the combination of vanilla and mocha chocolate is also very delicious and mouthwatering.
Ingredients for vanilla cake:
4 eggs
Granulated sugar 2 cups
Oil 1 cup
Plain flour 3 cups
Baking powder 3 tsp
Vanilla essence 2 tsp
Butter milk 1 cup
Instructions :
All ingredients should be at room temperature.
Sieve flour & baking powder together & keep aside.
Line & grease a 8inches cake pan & set it aside.
Preheat your oven at 180ºC for 15 to 20 minutes.
If you don't have butter milk then you can make your own it's very easy and simple to make.
1 cup milk & 1 tsp lemon juice or white vinegar stir both ingredients in a small bowl or cup and set it aside for 10 to 15 minutes.butter milk is ready to use.
Method :
Beat eggs and sugar until creamy, smooth and double or tripple in volume.
Then pour in oil and beat again for 30 seconds or until well incorporated.
Then add vanilla essence mix well.
Add in flour in 2 to 3 portions by adding buttermilk alternatively.
(I Means add 1 cup flour then 1/3 cup of milk then again flour and milk in this way finish both ingredients and mix until well combined.
Pour in your prepared cake pan and bake for 35 to 45 minutes or until done.
Time can vary oven to oven so check with cake tester if it comes out clean then you are done with your baking.
Let it cool for 15 mints Then remove from pan and let it cool completely on a wire rack.
Later level it with a serrated knife...then cut it in two layer's and then decorate with butter cream frosting.
Ingredients for Mocha Butter cream frosting :
Unsalted butter 1/2 cup (room temperature )
Vegetable shortening 1/2 cup (room temperature )
Icing sugar 4 cups (Sieve before use)
Coco powder 1 cup (sieved )
Vanilla Essence 1 tsp
Milk 2 to 3 tbsp mix in 1 to 2 tsp coffee(mix in hot milk and then keep it in refrigerator for cooling )
Method :
Beat butter and shortening until creamy then add in vanilla essence and beat again for 30 seconds then add icing sugar half to 1 cup at a time and beat on medium speed when all sugar mixed add coco powder in two portions now frosting will be dry so now it's time to add milk and coffee mixture add 1 tsp at a time and beat....until your frosting becomes fluffy.
U will need 1 to 2 tbsp but add gradually.
During all process of beating scrape down the sides & bottom of your mixing bowl so that mixing will be even.
U can keep this frosting in an airtight container in refrigerator for 15 days or in freezer for a month.....when you want to use beat again and use.
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Chocolate Cake With Chocolate Ganache Glaze
The chocolate cake with chocolate butter cream and chocolate ganache recipe
***The cake (16cm round pan)
60g cocoa powder
200ml hot coffee
150g all purpose flour
1tsp baking soda
1/2 tsp baking powder
1 pinch of salt
2 eggs
170g sugar
75ml milk
60g oil
1 tbsp vanilla
1 tbsp vinegar
***Chocolate butter cream
300g room temperature butter
50g cocoa powder
200g powdered sugar (you can add up to 300g if you want more sweet)
80g dark chocolate (finely chopped)
60g heavy cream
***Chocolate ganache glaze
130g dark chocolate (finely chopped)
130g heavy cream (boiled)
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Coffee Chocolate Cake In Kadai |Eggless Chocolate Mocha Cake | No Eggs, No Oven, Condensed Milk
Coffee Chocolate Cake In Kadai |Eggless Chocolate Mocha Cake | No Eggs, No Oven, Condensed Milk
#coffeechocolatecake #mochacake #Egglesschocolatecakewithoutoven
Ingredients:
For Cake :
Oil - 1/3 cup (55 gm )
Curd - 1/3 cup (80 gm)
Powdered Sugar - 1/2 cup & 2 tbsp (120 gm)
All Purpose Flour/ Maida - 1 cup (150 gm)
Cocoa Powder - 1/4 cup (20 gm)
Baking Powder - 1tsp
Baking Soda - 1/2 tsp
Salt - 1 pinch
Milk - 1/2 cup
Coffee Powder - 1tsp
Hot Water - 3 tsp
For sugar Syrup:
Sugar - 1.5 tbsp
Coffee Powder - 1/2 tsp
Hot Water - 1/2 cup
For Cream:
Cream - 1.25 cup (250 ml)
Cocoa Powder - 1/4 cup (20 gm)
Coffee Powder - 1tsp
Powdered Sugar - 1/4 cup (60 gm)
For Chocolate Ganache :
Dark Compound Chocolate - 75 gm
Cream - 40 ml
#anyonecancookwithdralisha #dralishacoffeechocolatecake #chocolatecakeinkadai #bestchocolatecakerecipe #easiestcakerecipe #chocolatecake #birthdaycake #chocolatefrosting
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Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
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