Chocolate Mocha Fault Line Cake with Chocolate Sail
This Chocolate Mocha Fault Line Cake with Chocolate Sail consists of three layers of moist chocolate cake with cream cheese mocha filling and a bit of crunch from the crushed coffee beans and small pieces of chocolate, coated in a delicious sweetened condensed milk buttercream. For the fault line, coffee beans and chocolate are used and the top is decorated with an impressive chocolate sail, everything enhanced with edible gold paint.
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#faultlinecake #chocolatefaultlinecake #easychocolatedessert
Ingredients
Chocolate Layer Cakes
2 1/4 cups (280g) all-purpose flour
1 cup (120g) unsweetened cocoa powder
2 ½ tsp (15g) baking soda
1 ½ tsp (7g) salt
2 ½ cups (500g) sugar
3 small eggs
2/3 cup (140g) vegetable oil
1 ¼ cup (300g) buttermilk
3 tsp (10g) vanilla extract
1 ¼ cup (300ml) hot coffee
Mocha Cream Cheese Frosting
7 oz (200g) cream cheese
⅓ cup (40g) powdered sugar
2 tsp(2g) Instant coffee powder
3/4 cup (180ml)whipping cream
For assembly
2 tbsp (10g) coffee beans
2 tbsp (25g) dark mini chocrocks or chopped chocolate
Mocha Sweetened Condensed Milk Buttercream
1 1/3 cup (300g) unsalted butter, at room temperature
1 can (14 oz-397g) sweetened condensed milk
1 tsp (5g) vanilla extract
2 tsp (2g) coffee powder
Chocolate Sail
2.5 oz (70g) semisweet chocolate
1 oz (30g) semisweet chocolate, for tempering
Edible Gold paint
#faultlinecake #cakedecorating #cake
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Flourless Chocolate Mocha Torte | The Cotswolds Baking Workshop
Welcome to my Spring series of short baking video's. Today I'm making Flourless Chocolate Mocha Torte.
Ingredients
170g plain chocolate, broken into pieces
113g unsalted butter
150g caster sugar
Pinch of salt
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
180g beaten eggs, approximately 3 large
43g cocoa powder
Ganache (optional)
170g plain chocolate
113g double cream
Preheat oven to 190C/170 fan and prepare a 20cm cake tin by greasing the sides and lining the bottom. Melt the chocolate and butter in a bain marie, taking care the bottom of the bowl doesn’t come in contact with the water. When melted, stir in the sugar, salt, espresso powder, and vanilla. Add the beaten eggs and beat briefly until smooth then add the cocoa powder and mix to combine.
Transfer the batter to the prepared pan and bake for approximately 25 minutes until a thin crust has formed on the top. Cool in the pan before removing and turning upside down onto a serving plate (the bottom becomes the top), it is ok if the edges crack a little. Allow the cake to cool completely before glazing.
To make the ganache, place the chocolate in a heatproof bowl, bring the cream up to simmering and pour the hot cream over the chocolate. Allow it to stand without stirring for 5 minutes then slowly stir until the chocolate is smooth. Spoon the glaze over the cake and allow to set, this may take several hours.
Top baking tip! When melting chocolate or chocolate and butter in a bain marie, bring the water to a full boil and turn off the heat before placing the bowl of chocolate on top. The residual heat should be sufficient to melt the chocolate without the risk of steam getting into the mixture, causing it to seize.
Let’s Bake Together!
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Eggless Mocha Cake || Coffee Cake || Eggless Coffee Cake || Mocha Cake ~ Moumita's Happy Cooking Lab
***********Eggless Mocha Cake***********
[ INGREDIENTS ]
???? For Chocolate Cake:
6 inch round cake mould
1 cup maida/all-purpose flour (120 gm)
2 tbsp cocoa powder (20 gm)
2 tbsp milk powder (20 gm)
1 tsp baking powder (5 gm)
1/2 tsp baking soda (2.5 gm)
1/2 cup powdered sugar (60 gm)
2/3 cup milk
1/4 cup oil
1 tsp vanilla essence
1 tsp vinegar
instant coffee mixture (1/2 tsp instant coffee powder + 2 tsp water)
????For sugar syrup:
2 tbsp powder sugar
1/2 cup water
1 tbsp chocolate syrup
1/2 tsp instant coffee powder
???? For Frosting:
1cup chilled whipped cream
2 tbsp powdered sugar
1 tsp instant coffee powder
1 tbsp cocoa powder
????For chocolate ganache:
1/4 cup dark chocolate chopped
2 tsp milk
????For Garnishing:
chocolate chips
1 CUP = 240 mL
#coffeecake #egglessmochacake #egglesscake #lockdown #staysafe #stayhomestaysafe
#MoumitasHappyCookingLab
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how to whip cream perfectly ????????????
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Easy Recipe for Mocha buttercream | Coffee Buttercream
[Ingredients] 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 240 ml
350 g(1.5 cup) unsalted butter(softened)
370 g (3 cups) powdered sugar (shifted) (icing sugar or confectioners sugar)
*There was a typo in the video. It's not 400 g but 370 g.
1 Tbsp (7 g) unsweetened cocoa powder
2 Tbsp (12 g) instant coffee powder instant coffee
90 ml hot water
1/4 tsp salt ( *Optional but recommended, If you use salted butter, skip it.)
1 tsp vanilla extract ( *Optional but recommended.)
1~2 Tbsp milk or water (*Add little by little if necessary.)
How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
BUTTERMILK SUBSTITUTE:
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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Soft Mocha Sponge Cake
Soft Mocha Sponge Cake - My birthday is only in a few day's time. I am sort of making this cake for my own birthday. I love this cake especially with the coffee smell and flavor in the cake. The cake is so soft and moist and light too. I am a coffee lover, and I love the coffee everywhere in cake and frosting. You can add the amount of coffee you desire. Hope you are inspired with this cake. Enjoy! By the way, Happy Valentine's Day!
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Cake Cutter Tool
Ingredients:
I am using 7-inch cake pan, 4-inch height
- Mocha Sponge Cake
5 egg yolks
80g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) corn oil
100ml (1/3 cup + 1 tbsp) milk
2 tsp instant coffee
120g (1 cup) cake flour
30g (1/4 cup) cocoa powder
5 egg whites
80g (1/3 cup) fine sugar
½ tsp cream of tartar
- Mocha Syrup
45ml (3 tbsp) water
35g (3 tbsp) sugar
6g (2 tsp) instant coffee
5g (2 tsp) cocoa powder
- Mocha Frosting
375g (1 1/2 cup) whipping cream
2 tsp instant coffee
22g (3 tbsp) cocoa powder
36g (3 tbsp) fine sugar
- Chocolate Ganache
90g (1 cup) dark chocolate melt
90g (1/4 cup+2 tbsp) whipping cream
Deco: Mocha Macarons
Instructions:
- Mocha Sponge Cake
1. Melt the instant coffee in the warm milk, set aside.
2. Preheat oven at 150°C/300°F.
3. In 2 large bowls, separate the egg whites and egg yolks. Set the egg whites aside.
4. In the egg yolks bowl, add the sugar. Mix well until well combined. Mix well.
5. Add the oil and coffee milk mixture. One at a time and mix one at a time.
6. Sift in the dry ingredients. Fold in using a spatula until just until the flour disappear. Do not over mix. Switch to a whisk to ensure well mixing.
7. In the other egg whites bowl, add in the cream of tartar. Mix it until bubbly or foamy. Then gradually add in the sugar, little by little. Mix until stiff peaks formed. This is important to achieve rising of the cake.
8. Add the egg white mixture into the chocolate batter. Use a whisk to gently fold in the egg whites. Switch to a whisk and continue folding in a circular motion. This method will help in elevating the cake later. Do it gently. However, do not over mix at this point. Mix just until the whites are gone.
9. Pour into a prepared pan, 7inch, greased and lined with parchment paper.
10. Bake it at preheated oven at 150°C/300°F for 30 min, then reduce to 140°C/285°F for 35 min (to prevent cracking on top). Insert a toothpick to make sure the toothpick comes out clean.
11. Let the cake cool completely before slicing the cake.
- Mocha Syrup
1. In a small pot, add all the ingredients.
2. Dissolved the ingredients over a low heat.
3. Strain the mixture and set aside.
- Mocha Frosting
1. In a small pot, add the whipping cream, sugar, coffee and cocoa powder.
2. Dissolved the ingredients over a low heat.
3. Strain the mixture. Wrap with cling film and refrigerate the mixture for at least 1 hour.
4. In a chilled bowl, add whipping cream and sugar
- Chocolate Ganache
1. In a bowl, add the chocolate melt. Then add in the hot whipping cream. Let it rest for 3-5 min.
2. Mix until well combined. Microwave for 20 seconds if you still find lumps.
- Assemble the cake
- Cake is ready to serve.
____________________________________
Here is the measurement for 9 inch cake. Just in case you wonder, I changed slightly of the ratio
• Chocolate Sponge Cake
9-inch round pan
7 egg yolks
100g [½ cup] fine sugar
100g [¼ cup+3 tbsp] light oil
100ml [¼ cup + 2 tbsp] milk
2½ tsp instant coffee
½ tsp salt
150g [1¼ cup] cake flour
42g [5½ tbsp] cocoa powder
7 egg whites
¾ tsp cream of tartar
100g [½ cup] fine sugar
- Mocha Syrup
63ml (¼ cup) water
50g (¼ tbsp) sugar
8g (2½ tsp) instant coffee
7g (3 tsp) cocoa powder
- Mocha Frosting
420g (1 ¾ cup) whipping cream
2½ tsp instant coffee
30g (¼ cup) cocoa powder
50g (¼ cup) fine sugar
- Chocolate Ganache
125g (1¼ cup) dark chocolate melt
125g (½ cup) whipping cream
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