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How To make Mock Chiffon Chocolate Cake
2 Eggs; separated
1 1/2 c C and H Granulated Sugar
-- divided 2 c All-purpose flour
2 ts Baking powder
1/4 ts Baking soda
1 ts Salt
1/3 c Salad oil
1 c Milk
2 oz Unsweetened chocolate
melted :
CHOCOLATE CREAM------------------------------ 1 c Whipping cream
1/4 c C and H Powdered Sugar
1/4 c Chocolate Quick
Beat egg whites until foamy, gradually beat in 1/2 cup sugar until very stiff. Set aside. Combine remaining sugar, flour, baking powder, soda and salt. Mix well. Add the oil and half the milk. Beat one minute. Add remaining milk and egg yolks and beat one minute. Stir in chocolate. Fold in beaten egg whites. Pour in greased and floured 13 x 9-inch pan. Bake in 350 oven 40 minutes. Cool. Cut in squares and serve with Chocolate Cream. Chocolate Cream: Combine whipping cream, powdered sugar and chocolate Quick. Beat until stiff. [NOTE: Chocolate Quick is a brand of chocolate milk mix made by Nestle's ~Karen] Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias
How To make Mock Chiffon Chocolate Cake's Videos
Chocolate Cake with Swiss Buttercream Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Cake with Swiss Buttercream Frosting. Chocolate Cake, Dulce de Leche, and a vanilla flavored Swiss Buttercream Frosting. That is what this three layered cake is made of. It's delicious, it's decadent, and it's oh so pretty.
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Mocha Chiffon Cake
Aling Oday’s version of Mocha Chiffon Cake. This mocha cake is packed with chocolate and coffee flavour and the chiffon cake is a soft and fluffy light cake. With mocha buttercream and generous amount of grated milk chocolate as sprinkles. Best serve for snack or for business and as special gift. For more recipes, visit: alingodays.co.uk
Ingredients:
4 large Eggs, separate
1 1/4 cups sifted Cake Flour
3/4 cup Caster Sugar (1/2 & 1/4)
1/2 tbsp. Baking Powder
1/4 tsp. Salt
1/4 cup Vegetable/Corn/Canola or Sunflower Oil
1/2 cup Warm Fresh Milk
1/4 tsp. Cream of Tartar (optional)
1 tbsp. Coffee Granules
1/2 tbsp. Cocoa Powder
Chocolate Sprinkles (optional)
Mocha Buttercream:
250g unsalted Butter, softened
1/4 cup Icing Sugar
1/4 cup warm Evaporated Milk
1/2 tbsp. Coffee Granules
1 tsp. Cocoa Powder
Prep time: 30 minutes
Cook time: 40 minutes
Serving: 8 to 10
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How To Frost A Cake (Beginners tips for any frosting????)
Today, I am sharing how to frost a very simple chocolate cake! The tips and processes apply to all kinds of cakes with buttercream, whipped cream frosting, etc. Everyone has slightly different ways to frost, I hope you’ll try many ways, including mine, and see which ways you feel most comfortable with!
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The chocolate cake tutorial:
The Chocolate buttercream tutorial:
* I picked the one with melted chocolate and used my Swiss buttercream as a base.
30 Ways to pipe with star tips:
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All My Best Chocolate Ganache Tips
All ratios are written with the first number as the weight of chocolate and the second number as the weight of cream.
For example:
1:1 Dark Chocolate Ganache:
227g (1 c) heavy cream
227g (8oz) dark chocolate, chopped
1. Heat the heavy cream over medium heat until it comes to just below a boil.
2. Add the hot cream to the dark chocolate and let sit for two minutes.
3. Use a rubber spatula to stir everything together. Start by slowly mixing in the center and work your way out.
Chocolate chiffon cake | father's day!! [eng.sub]
Chocolate cake. A chiffon cake base with a butter cream frosting and butter cream icing.
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