How To make Quick Toffee Chocolate Cake

Homemade Soft & Chewy Caramel Toffee Recipe - Just 3 Ingredients | Kids Fav Caramel Candy Toffee

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caramel toffee recipe | caramel candy | how to make chewy caramels with detailed photo and video recipe. an easy and simple dessert snack recipe prepared with full cream cooking cream and caramelised sugar syrup. it is basically the homemade version of the popular eclairs toffee recipe without the chocolate stuffing inside the toffee. it can be an ideal munching snack for kids and even adults when compared to that store-bought chocolate or snacks as they do not contain any preservative.
caramel toffee recipe | caramel candy | how to make chewy caramels with step by step photo and video recipes. toffee or any homemade chocolate dessert snack recipes are always special and fun to prepare and serve. generally, we assume these are complex or may not be prepared at home and may require sophisticated machinery and types of equipment. even caramel candy is also believed to be complicated but it can be easily attempted at home and requires only 3 basic ingredients to prepare it.

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MOIST CHOCOLATE CAKE (Mas bongga with CARAMEL)

MOIST CHOCOLATE CAKE
4 cups all-purpose flour
1½ cups cocoa powder
1 tbsp. baking powder
1 tbsp. baking soda
2 tsps. salt
1000 grams/ ml water
4 cups brown sugar
2 whole eggs
1 cup corn oil
¼ cup white vinegar

Caramel icing:

4 tall cans evaporated milk
½ cup cornstarch
1¼ cup brown sugar
8 egg yolks
225g butter

Amazing Caramel Cake Recipe

This Caramel Cake is a showstopping cake that’s fit for any occasion. This decadent dessert features three moist and tender cake layers filled and covered in a layer of rich caramel icing. This layered cake is perfect for the caramel lover in your life. You will love how light and tender the cake is and how it contrasts deliciously with the rich, deep caramel flavor.

RECIPE:

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SALTED CARAMEL FROSTING and FILLING

Easy Homemade Salted Caramel Recipe for Frosting and Filling

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SALTED CARAMEL

3 pcs Egg yolks, medium
1/2 cup (125ml) Evaporated Milk
3 Tbsp (45g) Cornstarch

3/4 cup (155g) Sugar
1/2 cup Hot Water
1 cup (250ml) Evaporated Milk
Salt, to taste
1/4 cup (50g) Butter
1 tsp (2.5g) Vanilla



SOFT ENSAYMADA / UBE HALAYA
TRIPLE CHOCOLATE DONUTS
CHOCO FUDGE RED RIBBON Inspired
CHOCO FUDGE CAKE
3-Ingredients COCONUT MACAROONS
FLUFFY CHOCO CHIFFON CAKE
CUSTARD FROSTING
PERFECT! FLUFFY CHIFFON
FLUFFY UBE CHIFFON CAKE
Moist Chocolate Cake with Salted Caramel
OREO CHEESECAKE COOKIES / 5-Ingredients COOKIES
CHICKEN FINGERS/ CHICKEN TENDERS in PINOY BBQ SAUCE
CHICKEN NUGGETS
NO BAKE UBE CUSTARD CAKE
Double Chocolate Crinkles
Ube Revel Bars
Chocolate Revel bars
Double Cheese Condense Milk Cupcakes
NO BAKE UBE CUSTARD CAKE
CREAMY FRUIT SALAD
How to make Bread Crumbs / Panko
MOIST CHOCOLATE DONUT CAKE
CHOCOLATE BANANA MUFFINS
CHOCOLATE CHIP COOKIES
MILKY DONUTS Bite-sized
MOIST BANANA CUPCAKE
SUPERHOT CHILI GARLIC SAUCE
TASTY HAM & BREAD ROLL
FLUFFY FLOATING ISLAND CAKE
CREAMY MANGO DELIGHT / MANGO BRAVO
MANGO GRAHAM FLOAT SMOOTHIES
SWEET SUGARY CUSTARD CAKE
TRENDY CHOCOLATE DREAM CAKE
CHEWY BROWNIES
EASY PORK SISIG
PORK SIOMAI
LUMPIANG SHANGHAI
NO BAKE UBE CHEESE CUSTARD CAKE
DOUBLE CHOCOLATE MUFFINS
BANANA OATMEAL COOKIES
SOFT ENSAYMADA Autolyse Method
BANOFFEE PIE
UBE CHEESE CONDENSED MILK CUPCAKES
CHEESE ROLL Autolyse
NO BAKE DECADENT MOIST CHOCOLATE CAKE
COFFEE DALGONA CHEESECAKE
LUMPIANG TOGUE
CENTURY TUNA CARBONARA




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#Caramel #SaltedCaramel #MamaAisKitchen

Death by Chocolate Caramel Cake

This cake combines my favourite chocolate cake with a double-punch of salted caramel frosting and a drizzle for the most indulgent cake I think I’ve ever made. I guess that’s why I named it Death by Chocolate Caramel Cake. But I say, what a way to go!



This recipe is exclusive to the RecipeTin Eats Dinner cookbook (page 311)!

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Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake - super indulgent cake for all salted caramel lovers. Moist, soft, sweet and salty Cake that combines delicious salted caramel and chocolate layers frosting chocolate sponge cakes.

Ingredients:

Chocolate Sponge Cake (x3)
2 eggs
2.1 oz (60 g) sugar
0.9 oz (25 g) flour
0.14 oz (4g) baking powder
0.8 oz (22g) cocoa powder
0.51 us fl oz (15 ml) sunflower oil
0.75 us fl oz (22 ml) milk

Salted Caramel
7 oz (200 g) sugar
1.7 us fl oz (50 ml) water
2.5 oz (70 g) unsalted butter
5 us fl oz (150 ml) heavy cream
3/4 tsp - 1 tsp salt (adjust it to your liking)

Salted Caramel Buttercream
8.8 oz (250 g) butter, room temperature
17.6 oz (500 g) powdered sugar
2 tsp vanilla extract
3.5 oz (100 g) salted caramel
1.7 us fl oz (50 ml) milk

Syrup
1 oz (30 g) sugar
1.7 us fl oz (50 ml) water
zest from one orange
5 us fl oz (150 ml) orange juice

Chocolate Ganache
9.9 oz (280 g) dark chocolate
4 us fl oz (120 ml) heavy cream
6 oz (170 g) butter

-Remaining Salted Caramel for topping (you may need to warm the caramel if it has set)
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Molim vas, kolege, nemojte snimati videe po mojim receptima. Hvala ????


Preheat oven to 356 F (180 C). Line the bottom of a 10-inch springform with parchment paper.
Prepare 3 sponge cakes.
To prepare one sponge cake, beat together eggs (2 eggs) and sugar until fluffy.
In another bowl mix together flour, baking powder and cocoa powder.
Add oil to egg mixture. Mix well.
Gradually add flour mixture, alternating with milk. Fold in ingredients gently with spatula.
Pour the mixture into prepared springform. Bake in preheated oven for 20-25 minutes.
Repeat these steps two more times. Cool completely before assembling.
Salted Caramel:
In a heavy bottomed saucepan or pan, heat the sugar and water over medium heat. Stir for a minute to help sugar dissolve. Once it starts to boil, don't stir anymore, just swirl the pan once or twice. Keep an eye on the sugar. As soon as it turns amber in color add butter and whisk until all the butter has melted. It will bubble up a lot but keep whisking and be careful. Add in heavy cream. It will bubble up even more but just keep whisking. Remove pan from the heat and add salt. Stir until fully combined. Allow salted caramel to cool completely.
Salted Caramel Buttercream:
In a bowl, beat butter until light and fluffy. Gradually add powdered sugar. Add vanilla extract, milk and salted caramel. Mix well to combine.
Syrup:
Heat the sugar and water over medium heat, stirring to dissolve the sugar. Let it simmer for few minutes. Add in zest from one orange and orange juice. Let it simmer few minutes more to allow the zest to infuse the water. Strain through a sieve.
Make ganache after you assemble the cake.
Chocolate Ganache:
Place a heat-proof bowl(or pan) over a pan of simmering water. Bottom of the bowl shouldn't touch the simmering water (double boiler). Stir chocolate and heavy cream in a bowl until chocolate is completely melted. Remove from the heat. Add butter and stir until butter melts too.

Soak first cake layer generously with syrup and frost it with buttercream. Top with another cake layer, again soak it generously with syrup and frost it with buttercream. End with the last cake layer, soak it generously with syrup. Frost top and the sides of the cake with chocolate ganache. Pour the remaining salted caramel over the top of the cake letting it drip over the edges. You need to work quickly because caramel hardens fast.
Decorate as you like.
Refrigerate the cake overnight.

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