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
The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.
If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
-----------
Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
BAKE AT HOME KITS AND MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
Caramelised White Chocolate Swiss Meringue Buttercream Recipe | Cupcake Jemma
There's nothing we love more than Caramelised White Chocolate, and this Swiss Meringue Buttercream is the MOST delicious icing you will ever try! You can use it to decorate all sorts of cakes and cupcakes; we love it with our chocolate sponge recipe (which you can find below, along with a recipe for Caramelised White Chocolate Chunk Cookies too!). Enjoy! And remember to tag us online with #cupcakejemma and follow us for more delicious treats!
Don't forget to check out the website for the piping bag and nozzles used in this video
------
250g White Chocolate Chips - (28% cocoa solids or above for maximum deliciousness)
3 Large Egg Whites (save the yolks for Lemon Curd, recipe below!)
225g Caster Sugar
200g Soft Unsalted Butter
If you'd like to Caramelise your white chocolate in the microwave watch the Tuesday Tips recipe video for that here:
Chocolate Cupcake Sponge:
Ultimate Chewy Double Chocolate Cookies:
Lemon Curd:
-----
MERCH MERCH MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY TWEETS:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
Sally's Instagram: @sallydells
VISIT OUR SHOP -
Crumbs & Doilies
1 Kingly Court
London
W1B 5PW
My Devil's Food Cake Recipe ! - The Chocolate Cake Of All Chocolate Cakes !
Devil's Food Cake Recipe !
Please SUBSCRIBE: ►
This is the chocolate cake of all chocolate cakes,
rich, dark, moist and truly delicious !
I'll show you the authentic recipe.
If there's one chocolate cake recipe you must try, this is the one. You WILL fall in love with
it ! - I promise.
The chocolate crumb of this cake is simply amazing.
My Facebook Page:
My Twitter:
Pinterest:
Please subscribe, like and share if you can, I do appreciate it.
►
Are you a mobile user ?
Here is the clickable link to the video recipe preview you saw at the end of this video:
Delicious Fluffy Vanilla Buttercream Frosting
#food #cake #chocolate
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
FOLLOW ME
Pinterest:
Facebook:
Instagram:
Website:
#whitechristmascake #whitechocolatetrufflecake #christmasbaking
Chocolate Ganache Recipe | All My Tips and Tricks!
This rich, silky Chocolate Ganache is beyond easy to make and perfect for chocolate glazes, filling cakes, and even making truffles! You don't have to just use cream either, in this post, we go over some of the many delicious flavors you can add to make a ganache to suit almost any dessert! This video shows you how to make everything from a thin ganache perfect for pouring to a thick ganache great for drip cakes and truffles.
RECIPE:
PRE-ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
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
Dont forget to subscribe to my channel
youtube.com/theboywhobakes
My books are available here