Steamed Horlick Layer Cake / Kek Lapis Horlick | 蒸好立克千层蛋糕
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【材料/Ingredients】
500g Butter 牛油
250g Caster sugar 幼糖
10 Eggs 鸡蛋
250g Sweetened condensed milk 炼乳
150g Canned kaya 罐头咖椰
300g Plain flour 普通面粉
200g Horlick 好立克
20g Cocoa powder 可可粉
8寸模具 / 8 square mould
#keklapis #layercake #千层蛋糕 @LittleChef-xiaochushi
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Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake | Mortar and Pastry
~Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake~
#MoistChocolateCake
We would love to see your works! Please tag us on Instagram and Facebook at Mortar and Pastry or use the hashtag mortarandpastry and show us your creations!
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Ingredients:
1 1/2 cup softened butter, unsalted
3 1/2 cup sugar
5 eggs
4 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 1/2 cup cocoa powder, unsweetened
1 1/2 tbsp instant coffee
3 cups hot water
Bake at 180C for 1 hour or until skewer inserted at the center comes out clean
Simple Syrup:
1/2 cup sugar
1/2 cup water
Chocolate Ganache:
500g dark chocolate
250mL all purpose cream
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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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#OhYum #DessertRecipe #ChocolateCake
Opera Cake Recipe
Opera Cake Recipe - a rich French dessert, that uses one of the most loved flavor combinations, chocolate and coffee. Opera Cake is consisting of layers of almond sponge cake soaked in coffee syrup, filled with coffee buttercream and chocolate ganache and topped with chocolate glaze. For an elegant finish its name is written on top of each Opera cake slice and is decorated with gold leaf.
To print the recipe check the full recipe on my blog:
#operacake #Frenchdesserts #homecookingadventure
0:00 - Intro
0:25 - Prepare joconde (almond sponge cake)
3:07 - Prepare coffee syrup
3:36 - Chocolate Croustillant
4:26 - Chocolate Ganache
4:58 - Coffee Buttercream
5:55 - Assemble the cake
7:16 - Chocolate Glaze
7:48 - Enjoying the results
Ingredients
Makes about 10 servings
Joconde (Almond Sponge Cake)
5 eggs, room temperature
5 oz (140g) ground almonds (almond flour)
5 oz (140g) powdered sugar
1/4 cup (30g) flour
2 tbsp (30g) butter, melted
5 egg whites
2 tbsp (30g) sugar
1/4 tsp (1g) salt
Coffee Syrup
2/3 cup (160ml) water
1/2 cup (100g) sugar
3 tsp (6g) instant coffee
Chocolate Croustillant
2.5 oz (70g) semisweet chocolate
2.5 oz (70g) Paillette Feuilletine
Chocolate Ganache
5.5 oz (160g) semisweet chocolate
2/3 cup (160g) whipping cream
Coffee Butercream
5 egg yolks, room temperature
3/4 cup (150g) sugar
3 tbsp (45ml) water
2 tsp (4g) instant coffee
1 1/4 cup (280g) butter, softened
Chocolate Glaze
7 oz (200g) semisweet chocolate
2 tbsp (30ml) canola oil
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How to Get Flat Cake Layers
How to Get Flat Cake Layers
Blog post with all the instructions:
Few things frustrate me more than domed cake layers with burnt edges. I make cakes QUITE often so you can imagine I like things to go smoothly especially since I’m usually filming and sharing the results. When I first started out my cakes had a very “home made” look about them, the corners were rounded and they often sagged at the edge or even drifted off to one side. The taste was good but appearances matter so I would have to trim the top off of my domed layers to get a flat top but then you end up with extra cake and lots of crumbs! Eventually I realized the problem wasn’t with the recipe but the bake itself.
When you bake cake layers the outside heats up and baked more quickly than the center, which is insulated by the rest of the batter surrounding it. So basically the outside of the cake layer bakes first; the inside of the cake layer has more time to rise and by the time the inside is set and baked through the outside is starting to dry out and burn. This is why you see so many cakes with dark edges which are not pillowy soft.
Here's a link to buy the cake strips I use if you want to pick up a set:
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