How To make Peachy Chocolate Cake
1 1/2 c All-purpose flour
1 c Sugar
1/4 c Cocoa
1 ts Baking soda
1/2 ts Salt
1 c Water
1/4 c Vegetable oil
1 tb White vinegar
1 ts Vanilla extract
2 c Fresh peaches; sliced,
-divided Recipe by: All Time Favorite Recipes-No Guilt Desserts Preheat oven to 350 degrees. Spray two 8-inch cake pans with nonstick cooking spray; lightly flour. In a large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with wire whisk or spoon just until ingredients are well blended and batter is smooth. Pour into prepared pans. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out
clean. Cool for 10 minutes; remove from pans. Cool completely on wire racks. Just before serving, place one cake on serving plate; arrange half of peach slices on layer. Top with second cake and remaining peaches. Cut into slices; serve immediately. -----
How To make Peachy Chocolate Cake's Videos
Chocolate Peach Cake | Such a Fudgy Cake Never Tried Before
????????????Today's recipe “Chocolate Peach Cake“ its very delicious and yummy. Do try this at home with your friends and family. Everyone will love its taste. If you have any suggestions or requests then please write below in the comments. Also don't forget to like and subscribe my channel. Please share my YouTube channel and social media pages with your friends and surroundings. Keep looking my channel and stay tuned for more easy and delicious recipes. Thank you ????
#peachcake #cake #chocolatecake
INGREDIENTS :
Cake:
????Dark chocolate - 100g
????Plain flour - 240g
????Sugar - 110g
????Butter - 160g
????Salt- 1/2tsp
????Baking powder - 2tsp
????Eggs - 3
????Cocoa powder - 2 tbsp
????coffee - 1 tbsp
????water - 60 ml
????Vanilla sugar - 1tbsp
Topping:
????Peaches - 1 Cane 820g
????Peach jam - 1tbsp
????Melted Chocolate
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RELATED RECIPES:
????APPLE CRUMBLE CAKE RECIPE
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The BEST Peach Cobbler Poundcake! Thick like me!
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3.5 cups all purpose flour
1 tsp salt
2 tsp baking powder
3 cups of sugar
6 large eggs (they should be at room temperature)
1 cup buttermilk (room temperature)
1 cup softened unsalted butter (2 sticks)
8 oz softened cream cheese
1 tbsp vanilla extract (or vanilla bean gel)
Peach cobbler filling
15 oz canned peaches (drain the juice)
1/4 cup packed brown sugar
3 tbsp white sugar
1 tsp vanilla extract (or vanilla bean gel)
1 tsp cinnamon powder
Pinch of nutmeg
1/2 cup all purpose flour
You can add a dash of lemon juice to cut down the sweetness
Peach cobbler drizzle
15 oz canned peaches (drain the juice)
1/2 cup packed brown sugar
1/4 cup white sugar
2 tsp vanilla extract (or vanilla bean gel)
2 tsp cinnamon powder
1 tbsp butter
Pinch of nutmeg
Mix butter and cream cheese together until it is smooth. Add sugar and mix until it is light in fluffy in a stand mixer ( you can use a hand mixer if you have one). While that’s mixing (about 5 minutes on medium speed) combine your flour, salt and baking powder in a separate bowl and mix. Now to the butter, cream cheese, and sugar mixture add vanilla extract, and add one egg at a time, giving each egg a chance to incorporate completely before adding the other egg. Once all eggs are mixed in, add 1/3 of your flour mixture, wait until it’s incorporated, add half of your buttermilk, wait til it’s incorporated and continue this until all flour and buttermilk is in, but be sure to end with the flour mixture.
To a bowl or blender, add canned peaches, sugars, cinnamon, and nutmeg. Blend until smooth and add flour. Blend until incorporated.
In a bundt can of your choosing, spray with a good layer of baker’s joy or cake goop. Pour half the cake batter, flatten and then half of the peach batter. Swirl in and repeat until you reach 2/3 the way up of the bundt pan! Bake in oven on 325 for an hour and 20 minutes . Depending on how big your cake pan is, you might have to adjust the time. At an hour, check on the cake by wiggling the pan a little bit..if the cake is still loose in the middle, let it cook for another 15 minutes and make sure to check it. Cake is done once a toothpick inserted in it comes out clean!
Melt butter in pan then add sugars. Cook for 2 minutes then add peaches, vanilla, cinnamon and nutmeg. Cook and mix for 3 to 4 minutes until sauce thickens. Pour on top of cake.
Drip is
2 cups powdered sugar (confectioners sugar)
2 tbsp whole milk (add more if needed)
1 tsp vanilla extract
Vanilla bean gel can be purchased here:
Deez Nutz can be purchased here:
Amazing fluffy compote peach cake recipe! The guarantee of a PERFECT WEEKEND!| Cookrate
Amazing fluffy compote peach cake recipe! The guarantee of a PERFECT WEEKEND!| Cookrate
Ingredients:
soft butter - 200 g (7 oz)
sugar - 200 g (7 oz)
eggs - 4 pieces
flour - 300 g (10.6 oz)
baking powder - 8 g (0.29 oz)
compote peaches - 1 jar
Tray dimensions: 35 cm x 25 cm (14 in x 10 in)
Baking time: 175°C (350 °F)/35 min
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Cotton Soft Vanilla Sponge Peach Cake
Cotton Soft Vanilla Sponge Peach Cake – I made this cake just last week for Easter last Sunday, and I thought I must share how to make this cake because it’s so soft and moist. The design of the cake is almost you can say like the one at the bakery store, the texture and the flavor. I know it’s an “EGG” cake. Since I’ve not shared cakes with eggs recipe for a while, I must do that just to be fair for those who love cakes with eggs or the non-vegetarian. Hope you’re inspired. Enjoy!
FOR FULL RECIPE, please visit my blog at
FAQ:
1. How do I make the whip cream firm and not runny?
Whipping cream is the most tricky frosting. Start mixing on low speed, gradually change to medium. Don't use high speed to avoid over mixing. The cream will thickened up and reaches soft peaks. Once you achieve that, you need to be careful because stiff peaks will take just seconds to form. Always stop mixing to check the consistency. If the cream stuck in your mixer like a lump and not dropping, stop mixing, you're done. Don't go any further, it will curdle and the cream will be ruin.
2. What is cake flour?
It's a low protein refined flour for cotton soft texture cake outcome.
3. How and where do I get cake flour?
You can get it from any supermarkets at the baking section or baking shops. If you don't have this flour where you live, you can homemade by refering to this link
❤️Cake Slicing Tool (knife not inclusive):
❤️Bread/Cake Knife (18-inch):
_______________________________________
Ingredients:
I am using 7x7x3-inch pan
Note: for cup measurement user, please make sure you scoop the flour lightly, do not press in the flour to fill the cup. Too much flour will affect the cake to be dry and dense. For meringue sponge cake, weighing scale is recommended ????
❤️Vanilla Sponge Cake:
5 egg yolks
60g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) vegetable oil
100ml (1/3 cup + 1 tbsp) milk
150g (1 1/4 cup) cake flour (if you want to achieve cotton soft, cake flour is recommended)
1 tsp vanilla extract (I forgotten to show in the video)
5 egg whites
75g (1/3 cup + 1/2 tbsp) fine sugar
½ tsp cream of tartar
❤️Frosting:
500g (2 cups) whipped cream
30g (1/4 cup) powdered sugar
❤️Fillings:
1 can of peach (get the peach syrup from the can for brushing the cake)
5 strawberries
❤️Deco:
6 strawberries
6 piece of sliced peach
Any green leaves (3)
Honey (to glaze the strawberries)
Instructions:
Vanilla Sponge Cake:
1. Preheat oven at 150°C/300°F. Grease and line parchment paper on a 7x7-inch pan.
2. Separate the eggs (yolk and white).
3. In a large bowl, add the egg yolks, sugar. Mix well until sugar almost dissolved. Add oil, milk and vanilla extract. Mix until well combined.
4. Sift the flour into the mixture. Whisk in a circular motion until the flour disappear.
5. In another bowl of egg white, add cream of tartar. Mix until bubbly. Gradually add in the sugar. Continue mixing until stiff peaks formed.
6. Add the egg white mixture into the batter in few batches. Use a whisk and mix gently in a circular motion. Do not over mix. Mix just until it is well combined.
7. Pour the batter into the prepared pan. Use a stick or skewer to give a horizontal and vertical movement as shown in the video. This is to prevent holes in the cake and also to release air pockets if there is.
8. Prepare another shallow pan. Place a tea towel on it. Pour some hot water over the towel just enough to wet it. The reason I do this is so that the cake will be cotton soft and moist. Then place the baking pan on the wet towel.
9. Bake in preheated oven at 150°C/300°F for 30 min and 140°C/285°F for 35 min.
10. Let the cake cool completely and then slice it into 3 sheets.
Prepare the fillings:
11. Chop the fruits in small little chunks.
Prepare the frosting:
12. In a large chilled bowl, add the whipping cream.
13. Add the powdered sugar. Mix on low speed for 1 min and continue mixing on medium speed until reaching stiff. Be careful stop mixing once your whisk can hold the lump (stiff peak). Do go beyond this as it will reach butter stage (the frosting will be rough and lumpy).
14. Assemble the cake.
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Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie