How To make White Chocolate Devils
1 c All-purpose flour
1 tb Unsweetened alkalized cocoa
Powder 3/4 ts Baking powder
1/8 ts Salt
4 tb Unsalted butter,softened
3/4 cn Granulated sugar
1 lg Egg
1 t Vanilla extract
2 oz Unsweetened chocolate
Melted 1 c Buttermilk
White chocolate filling 2 oz White chocolate,chopped
1/2 c Heavy cream
Dark Chocolate Glaze 6 oz Semisweet chocolate
Coarsely chopped 3/4 c Heavy cream
2 ts Light corn syrup
White Chocolate Decoration 2 oz White chocolate :
coarsely
Chopped
Preheat oven to 350 deg.place baking rack in center of oven,line 12 muffin cups with cupcake papers. Into medium bowl,sift together the flour,cocoa powder,baking soda and salt.Gently wisk the dry ingredients together until blended;set aside. In a heavy-duty electric mixer using the paddle attachment,beat the butter with the sugar at medium speed until thoroughly blended,about 2 minutes. Beat in the egg and vanilla;scrape down the sides of the bowl with a spatula and beat for 1 minute,until well blended.Beat in the chocolate.At low speed,beat in the buttermilk one-third at a time,alternating it with the dry ingredients. Mix just until blended,scraping down the side of the bowl as necessary. Divide the batter among the prepared muffin cups and bake the cupcakes for 25 -30 minutes,until they spring back back when lightly touched. Cool cupcakes in the pan for 5 minutes,then remove to a wire rack and cool completely. Making the white chocoalate filling: Place the white cho colate in a stainless steel bowl,In a saucepan,bring the heavy cream to a gentle boil. Remove the pan from the heat and pour the hot cream over the whitechocolate.Let the mixture stand for 30 minutes to melt the chocolate:whisk until completely smooth.Cover the bowl and refrigerate the filling for at least 4 hours,until Well chilled. Using a hand-held electric mixer,whip the chilled white chocolate mixture until it reaches the consistency of sour cream. With a small knife,cut a cone shaped peice,3/4 inch in diameter,from the center of each cupcake.Remove the the cone shaped piece of cupcake,and cut off the bottom of each cone,leaving a round cap for each cupcake. Discard or eat(VBG) the cone bottoms and retain the caps. Fill pastry bag fitted with a medium plain tip with the white chocolate filling.Pipe the filling into the hole in each cupcake. Cover the filling with the reserved caps. Place the filled cupcakes in a airtight container and place in the refrigerator while making the glaze. Dark Chocolate Glaze Place the chocolate in athe bowl of a food processor fitted with the metal chopping blades.Process the chocolate until finely ground,20 to-30 seconds. In a small saucepan,bring the cream and the corn syrup to a gentle boil.With the motor runnign,poor the hot cream through the feed tube onto the chocolatee. Process until smooth,about 10 seconds. Pour the glaze into a medium bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes,until slightly thickened. Remove the cupcakes from the refrigerator.Dip the top of each cupcake into the glaze and allow the excess glaze to drip off. Place the cupcakes in the refrigerator for 10 minutes,to set the glaze. Remove the cupcakes from the refrigeratorand re-dip the top of each cupcake in the glaze. Set the glazed cupcakes aside at room temperature. Melt the white chocolate according to the directions: In microwave ..Place chopped chocolate in microwave-safe ccontainer and microwave at Medium for 1 1/2 to 4 minutes,until chocolate turns shiny. Remove from microwave and stir until completely melted.stir about 1 1/2 minutes. Fill a small pastry bag or parchment cone fitted with a small plain tip withthe white chocolate.Drizzle athe chocolate in a zigzag pattern over the top of the glazed cupcakes. Chill before serving... Sorry, I just shredded the white chocolate for garnish..... These are very good,very rich but wonderful when you want to impress the crowd... Louise Recipe By : From the Chocolatier
How To make White Chocolate Devils's Videos
How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
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PRINTABLE RECIPE: ????️ ????️
BUTTERMILK SUBSTITUTE:
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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SUPER BEST CHOCOLATE CUPCAKES! Chef RV’s Devil’s Food Cupcakes
DEVILS FOOD CUPCAKES
2 cups all purpose flour
¾ cup cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
½ tsp. salt
480g water
2 cups brown sugar
2 pcs. whole eggs
125g oil
15g white vinegar
line 24 holes cupcake pan
Icing:
250g salted butter
100g powdered sugar
100g melted dark chocolate
100g whipping cream
30g cocoa powder
Chocolate Cake With Chocolate Ganache Glaze
The chocolate cake with chocolate butter cream and chocolate ganache recipe
***The cake (16cm round pan)
60g cocoa powder
200ml hot coffee
150g all purpose flour
1tsp baking soda
1/2 tsp baking powder
1 pinch of salt
2 eggs
170g sugar
75ml milk
60g oil
1 tbsp vanilla
1 tbsp vinegar
***Chocolate butter cream
300g room temperature butter
50g cocoa powder
200g powdered sugar (you can add up to 300g if you want more sweet)
80g dark chocolate (finely chopped)
60g heavy cream
***Chocolate ganache glaze
130g dark chocolate (finely chopped)
130g heavy cream (boiled)
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White Christmas Truffle Cake | The Ultimate White Chocolate Truffle Cake Recipe
This White Christmas Truffle Cake is a beautiful holiday dessert that consists of a fluffy sponge layer and white chocolate truffle. Stunning in its simplicity!
As the name suggests, this white chocolate truffle cake recipe is part cake, part truffle, and therefore the most luxurious thing one would expect on Christmas. The cake layer has three ingredients as does the truffle topping. Simple and elegant, especially with my simple white truffle cake decoration.
Looking for a luxurious, rich Christmas cake? You've found it!
To print the full recipe visit
INGREDIENTS
For the cake layer:
3 eggs
⅓ cup/65 g sugar
⅓ cup/45 g flour
1 tsp vanilla extract
For the truffle topping:
1 ¼ cups/ 300 ml double cream/heavy cream I used 48% fat double cream
12 oz/350 g white chocolate chopped, not chocolate chips (measured by weight)
9 oz/250 g mascarpone or cream cheese full fat only
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How To Make Caramelised White Chocolate - The Boy Who Bakes
Just a short video today, on a really simple technique to caramelise white chocolate. Trust me you need to try this, the stuff is incredible! Make sure to come back on Thursday for an amazing recipe to use the chocolate in
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My books are available here
My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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