How To make Quick Toffee Chocolate Cake
6 oz Semisweet chocolate chips
2/3 c Sour cream
11 oz Ready-to-serve pound cake
2 English toffee bars; chopped
1 3/4 oz Each
In small saucepan, over low heat, heat chocolate until melted, stirring often. Remove from heat; stir in sour cream until smooth. Cut pound cake horizontally in half. Place 1 cake layer on serving plate; spread with one-third frosting; sprinkle with one-third chopped candy. Top with second layer; frost cake with remaining frosting. Sprinkle top with remaining candy. -----
How To make Quick Toffee Chocolate Cake's Videos
MOIST CHOCOLATE CARAMEL CAKE ! That Melts in Your Mouth! Simple and Delicious recipe
Hello everyone.Today I'm sharing with you Chocolate Caramel Cake Recipe. How to Make Chocolate Caramel Cake step by step. Do you like CHOCOLATE CARAMEL CAKE? Leave me a comment if you had tried Chocolate Caramel Cake , and tell me what other Cookies or Cake recipes you would like to see.
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สูตรเค้กที่ทำวันนี้ จะทำเป็นเค้กช็อกโกแลตคาราเมล ขั้นตอนอาจจะหลายขั้นตอน แต่รับรองว่าจะเป็นเค้กช็อกโกแลต ที่คุณทานแล้ว จะอยากทานอีก ใครทานเป็นต้องติดใจเค้กช็อกโกแลต สูตรนี้ ใครที่ชอบทานเค้กช็อกโกแลต ลองมาทำเค้กช็อกโกแลตคาราเมลกันดูนะคะ
???? กลุ่มพูดคุย แลกเปลี่ยน ส่งการบ้าน ถามปัญหาการทำขนม ????
❤️ ดูสูตรด้านล่าง ❤️
???? ingredients
???? The Cake
80 g cake flour
25 g cocoa powder
45 g sugar
40 g vegetable oil
50 g milk
4 egg yolks (L)
1 tsp Vanilla extract
4 egg whites
70 g sugar
1/4 teaspoon salt
----------------------------------------
???? Caramel
300 g sugar
50 g water
80 g unsalted butter
1/4 teaspoon salt
250 g hot whipping cream (preheat before use)
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100 g Roasted Peanuts (unsalted)
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???? Caramel Whipped Cream
300 g whipping cream
20 g icing sugar
80 g caramel
---------------------------------------
???? Chocoalte Ganache
170 g Chocolate
150 g whipping cream
10 g butter
---------------------------------------
????cocoa syrub
50 g sugar
50 g hot water
1 tsp cocoa powder
1 tsp instant coffee
-----------------------------------------
Cake mould 7 inch diameter
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How To Bake
- Bake at 160 degrees for 40-45 minutes
============================
Make sure you pre-heat your oven
==========================
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????Subscribe and Like always thanks ♥️
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???? สูตรเค้กช็อกโกแลตคาราเมล
???? ตัวเค้ก
แป้งเค้ก 80 กรัม
ผงโกโก้ 25 กรัม
น้ำตาล 45 กรัม
น้ำมัน 40 กรัม
นมสด 50 กรัม
ไข่แดง 4 ฟอง (เบอร์2)
กลิ่นวานิลลา 1 ช้อนชา
ไข่ขาว 4 ฟอง (เบอร์2)
น้ำตาล 70 กรัม
เกลือ 1/4 ช้อนชา
----------------------------------------
???? คาราเมล
น้ำตาล 300 กรัม
น้ำเปล่า 50 กรัม
เนยสด 80 กรัม
เกลือ 1/4 ช้อนชา
วิปปิ้งครีม 250 กรัม (ตั้งไฟให้ร้อนก่อนนำมาใช้)
-------------------------------------------
ถั่วลิสงคั่ว 100 กรัม
-------------------------------------------
????วิปปิ้งครีมรสคาราเมล
วิปปิ้งครีม 300 กรัม
น้ำตาลไอซิ่ง 20 กรัม
คาราเมล 80 กรัม
---------------------------------------
????กานาซ
ช็อกโกแลต 170 กรัม
วิปปิ้งครีม 150 กรัม
เนยสด 10 กรัม
-------------------------------------
????น้ำเชื่อมสำหรับพรมเค้ก
น้ำตาล 50 กรัม
น้ำร้อน 50 กรัม
ผงโกโก้ 1 ช้อนชา
ผงกาแฟ 1 ช้อนชา
----------------------------------
พิมพ์อบขนาด 7 นิ้ว
วิธีอบ
-อบไฟบน-ล่าง 160 องศา ไม่เปิดพัดลม ประมาณ 40-45 นาที
============================
▶️ อย่าลืมอุ่นเตาอบก่อนทุกครั้ง ก่อนนำเค้กหรือคุกกี้เข้าอบ ❤️
=========================
❤️ ถ้าชอบคลิปนี้ อย่าลืม ????กดไลค์ ????กดแชร์ ????กดติดตาม เพื่อรับชมคลิปใหม่ๆนะคะ
หรือถ้าอยากให้ทำเมนูอะไร คอมเม้นท์ไว้ใต้คลิปเลยค่ะ ❤️
Caramel pudding with chocolate cake – steamed
Caramel pudding with chocolate cake | caramel pudding cake | chocolate pudding cake | chocolate caramel pudding | pudding cake recipe | chocolate cake
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#chocolatecaramelpudding
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Spice Bites Blog – 333
Ingredients:
for the caramel :
sugar 1/2 cup
water 1/4 cup
**baking pan 8inch**
for the pudding :
4 eggs – room temperature
vanilla extract 1tsp
condensed milk 1/3 cup
milk 1 cup
for the chocolate cake:
3 eggs – room temperature
cooking oil 1/3 cup
milk 1/4 cup
flour (maida) 1/3 cup
cocoa powder 1/4 cup
baking powder 1/2 tsp
sugar 1/3 cup
***for oven : bake preheated oven at 160c for 55-60 minutes***
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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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)
▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪
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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Chocolate Cake with Salted Caramel
Moist Chocolate Cake with Homemade Salted Caramel Filling covered with Bittersweet Chocolate Ganache.
CHOCOLATE CAKE with SALTED CARAMEL
Moist Chocolate Cake
½ cup Milk with ½ Tbsp Vinegar
1 cup All-Purpose Flour
½ tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
¼ cup and 1 Tbsp Dutch Cocoa Powder
¼ cup Oil
¾ cup Light Brown Sugar
1 tsp Vanilla
1 pc Egg
1/2 cup Hot Water with 1 tsp Instant Coffee Powder
Chocolate Ganache
250g Bittersweet Chocolate
200g All Purpose Cream
½ tsp Instant Coffee Powder
Salted Caramel
3 pcs Egg yolks
½ cup Evaporated Milk
3 Tbsp Cornstarch
¾ cup Sugar
½ cup Hot Water
1 cup Evaporated Milk
Salt to taste
¼ cup Butter
CASTELLA CHEESE CAKE
CHOCOLATE CASTELLA
CASTELLA CAKE
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SUPER MOIST CHOCO BANANA LOAF
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OREO CHEESECAKE COOKIES / 5-Ingredients COOKIES
CHICKEN FINGERS/ CHICKEN TENDERS in PINOY BBQ SAUCE
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NO BAKE UBE CUSTARD CAKE
Double Chocolate Crinkles
Ube Revel Bars
Chocolate Revel bars
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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
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CREAMY MANGO DELIGHT / MANGO BRAVO
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CHEWY BROWNIES
EASY PORK SISIG
PORK SIOMAI
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DOUBLE CHOCOLATE MUFFINS
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SOFT ENSAYMADA Autolyse Method
BANOFFEE PIE
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CHEESE ROLL Autolyse
NO BAKE DECADENT MOIST CHOCOLATE CAKE
COFFEE DALGONA CHEESECAKE
LUMPIANG TOGUE
CENTURY TUNA CARBONARA
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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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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!