Chocolate Cake, Chocolate Caramel Cake,eggless and without oven, truffle Cake recipe
Chocolate Cake,
Chocolate Cake,
eggless and without oven,
truffle Cake recipe
Chocolate Caramel Cake,birthday Cake,easy step by step recipe , eggless and without oven
Chocolate Caramel Cake
Birthday Cake
Chocolate Cake
Eggless and without oven cake
Chocolate Cake
Chocolate truffle Cake
Chocolate Sponge Cake
eggless chocolate cake
ingredients
For chocolate sponge-
1 cup all purpose flour maida
1 cup milk
1/3 cup powder sugar
1/4 cup oil
2 tbsp cocoa powder
2 tbsp milk powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp lemon juice
1/2 tsp vanilla essence
For caramel sauce-
1/2 cup sugar
1/4 cup butter
1/3 cup fresh cream
4 tsp water
For chocolate ganache-
1 cup chopped dark chocolate
1/2 cup hot fresh cream
For chocolate ganache dripping-
Leftover ganache
2 tsp hot milk
For chocolate Caramel icing-
1 cup chilled whip cream
4 tbsp chocolate ganache
2 tbsp caramel sauce
for milk chocolate decoration-
melted milk chocolate
some chocolate truffles for decoration
Grated chocolate
Enjoy this easy and super duper delicious ,yummy cake recipe at home ????????????????
Easy Chocolate cake | Chocolate and caramel cake | Best chocolate cake | CAKE #withme #cookwithme
For the cake
???? You can find the written recipe here;
For the caramel sauce
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
EASY YEMA SALTED CARAMEL CAKE RECIPE
baking time: 160°C for 40-45 minutes, check toothpick test
baking mould used: size 9 or 10 inch in diameter round pan. Brush with shortening or oil then lined with parchment paper.
ingredients
6 pcs. large eggs (450 grams) -42.00
1/2 cup sugar for the egg yolks (100 grams)-4.60
1/2 cup sugar for the egg whites (100grams)-4.60
1 and 1/4 cup cake flour (162 grams)-8.00
1/4 cup oil- 3.00
1/3 cup milk- 5.00
1 tbsp. vanilla ectract- 3.00
1 tsp. salt (6 grams)- 0.10
1 tsp. baking powder (5 grams)- 1.00
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71.30
2 cans of white alaska condensed milk - 108.00
1/3 cup milk for the frosting-5.00
1 tbsp. milk for dulce de leche piping- 3.00
pinch of salt- 0.10
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116.10
1/2 bar of eden- 23.00
116 + 71+ 23= 210.00
cost of ingredients= 210
you can sell this fir 400-500 pesos
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#dulcedelechecake
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3 EASY CAKE FILLINGS │ RASPBERRY JAM / CARAMEL / CHOCOLATE GANACHE │ CAKES BY MK
Cake fillings are the perfect way to take any cake to that next level, and the great thing is that many fillings are really easy to make! In this video I'll be sharing with you guys 3 really easy cake filling recipes - raspberry jam, caramel and chocolate ganache! With these three fillings up your sleeve, you'll be ready to fill any flavoured cake that comes your way! Ingredients list below :)
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Ingredients:
Raspberry Jam:
- 1 cup (250g) frozen raspberries
- ¾ tablespoon (6g) cornstarch
- 1 tablespoon (14g) lemon juice
- 3 tablespoons (38g) sugar
Caramel:
- 1 cup (200g) sugar
- 1/4 cup (59g) water
- 1/2 cup (120g) cream
- 4 tablespoons (57g) butter
- 1/4 teaspoon (1.5g) salt (you can add more salt for a salted caramel)
Chocolate Ganache (1:1 ratio chocolate to heavy cream):
- 180g dark chocolate (50%)
- 180ml heavy cream
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Timestamps:
00:00 Intro
00:40 Raspberry Jam Filling
03:06 Caramel Filling
06:25 Chocolate Ganache Filling
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Full Recipe:
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Thanks for watching!
EASY Chocolate Toffee Cupcakes Recipe! With Salted Caramel Buttercream!!
GET THE RECIPE:
The best kind of chocolate cupcakes! These chocolate toffee cupcakes are made with rich chocolate cake dotted with toffee bits and more chocolate chips, my favorite Salted Caramel Buttercream, more toffee bits and a drizzle of my home-made caramel sauce! These cupcakes are perfect for any occasion! This recipe makes 24 regular cupcakes or 48 mini cupcakes!
SALTED CARAMEL BUTTERCREAM:
HOMEMADE CARAMEL SAUCE:
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed.
Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out!
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Ingredients
Cake
2 ½ cup (375 g) all-purpose flour
1 cup (120 g) regular cocoa powder
2 ¼ (12 g) tsp baking soda
1 ½ (8 g) tsp salt
1 tsp (3 g) baking powder
1 ¼ (250 g) cup sugar
¾ cup (150 g) dark brown sugar, packed
1 cup (225 g) unsalted butter, room temperature
2 ¼ cup (560 ml) buttermilk, room temperature
2 large large eggs, room temperature
1 ½ (8 ml) tsp vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, melted and cooled
Frosting
3 cup (775 g) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
24 oz (680 g) bittersweet chocolate, chopped, melted and cooled
4 tsp (20 ml) vanilla extract
½ (3 g) tsp salt
4 cup (520 g) icing sugar, sifted
⅔ (80 g) cup cocoa powder, sifted
Directions
Cake
1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans.
2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.
Frosting
1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.
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