4-Ingredient Kinder Bueno Fudge! Recipe tutorial #Shorts
How to make 4-Ingredient White Chocolate Kinder Bueno Fudge tutorial!
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Check out this 4-Ingredient Fudge! So simple to make and perfect for sharing with friends
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#shorts #tutorial #fudge #recipe #Tutorial
MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
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White Chocolate Mud Cake
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Ingredients:
250g butter
200g white chocolate
1 cup sugar
3/4 cup milk
1 & 1/3 cup plain flour
1 cup SR flour (add 2tsp baking powder as sub)
3 eggs
GANACHE:
200g White chocolate
1/2 cup cream
ENJOY!
~ Nicko
Music from Nickos Kitchen is from
Used with permission
HOW TO MAKE A WHITE CHOCOLATE MUD CAKE
Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for a white chocolate mud cake.
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Ingredients
250 Grams of butter
3/4 Cup of milk
1.5 Cups of sugar
200 Grams of white chocolate
1/2 Cup of self raising flour
1.5 Cups of plain flour
1 Teaspoon of vanilla extract
2 Eggs
Frosting
1/2 Cup of thickened cream
350 Grams of white chocolate Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D
OMG???? EGGLESS CHOCOLATE FUDGE CAKE IN *JUST ONE MINUTE* #shorts
Looking for a perfect recipe to beat your dessert cravings in a jiffy?
Here I bring an eggless chocolate fudge cake recipe that is super easy to make and soooo yummm!
Ingredients:
2 tbsp dark chocolate
1 tbsp butter
2 tbsp caster sugar
2 tbsp yogurt
1/4 cup all purpose flour
1 tbsp cocoa powder
1/8 tsp baking powder
chocolate chips to top
vanilla ice cream
I microwaved it on regular heating mode for about 60 seconds.
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BEST EVER White Chocolate Mud Cake - The Scran Line
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⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
White Chocolate Mud Cake
140g - 3/4 cup white chocolate
375ml - 1 1/2 cups milk
450g - 2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
170g - 3/4 cup unsalted butter
260g - 1 1/4 cups caster sugar
2 tsp vanilla extract
3 large eggs
White Chocolate Swiss Meringue
300g - 1 1/2 cups white chocolate
125ml - 1/2 cup heavy cream
350g - 6 large fresh egg whites
200g - 1 cup caster sugar
500g - 2 cups unsalted butter, softened
1 tsp vanilla extract or vanilla bean paste
White Chocolate Mud Cake
Preheat your oven to 175°C / 350°F. Spray two 8-inch cake tins with oil spray and line the bottom with baking paper.
Add the flour, baking powder and salt to a large mixing bowl and use a whisk to combine.
Add the milk and chocolate to a heat proof jug and microwave for 2 minutes. Use a whisk or spoon to mix until chocolate is fully melted.
Add the butter, sugar and vanilla extract to a large mixing bowl and use an electric mixer to beat until pale and fluffy. About 3 minutes. Add half the dry ingredients and half the wet ingredients and mix on low speed until combined. Repeat with the remaining wet and dry ingredients.
Split the batter between the two baking tins and bake both cakes in the middle rack for 40 minutes. Once baked, allow to cool completely.
White Chocolate Swiss Meringue
Add the chocolate and heavy cream to a heat proof mixing bowl and microwave for 1 minute, stir and then 30 seconds each time after that, mixing each time until smooth. Set aside to cool at room temperature.
Fill a large saucepan one-quarter of the way with water. Let it come to a gentle boil over a medium–high heat.
Separate your egg whites from your yolks in a large, very clean, glass or metal mixing bowl. We only need the egg whites for this recipe, so you can store the yolks in an airtight container in the fridge to use for something else. If you need ideas, there are loads on the internet, but my go-to recipe for using up egg yolks is French pastry cream. Yum!
Add your sugar to the egg whites to the mixing bowl and use a hand whisk to mix them together.
Place your bowl on top of the pan of boiling water, making sure the bottom of the bowl doesn’t touch the water. This is called the double-boiler method and is a very gentle way of cooking something or melting something.
Gently whisk your egg white and sugar mixture for about 3–4 minutes, or until the sugar is completely dissolved and you reach 160°C / 320°F. The best way to check that it’s dissolved is by running it through two fingers. If you can’t feel the sugar granules, then it’s time to take it off the heat. If you can feel the granules, continue whisking for another 2–3 minutes and keep testing until you can no longer any granules.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for about 4–5 minutes. The mixture will become thick and glossy and will begin to cool.
Gradually add the softened butter, 1 tablespoon at a time, while the mixer is on high speed. At first, your egg whites will deflate and look like the butter is causing them to split, but don’t panic! It will come back together. It takes a couple of minutes for the butter and meringue to become best friends.
Once you have added all the butter, add the vanilla extract and mix first on low speed to combine, then on high speed for 5 minutes. You’ll know it’s done when the frosting has come together, has turned pale in color (if you’re making vanilla) and is nice and fluffy.
To finish, add the white chocolate and mix until well combined.
Assembly
Use a large, serrated knife or cake leveler to trim the tops of your cakes off and then trim in half.
Add some frosting to your serving plate and use an offset spatula to spread around. By the way, you can totally do this with a spoon instead.
Add your first layer of cake and then add some frosting on top. Spread the frosting around evenly before adding the next layer of cake. Repeat that until you have all your cake layers on.
Take it out of the fridge and add the final layer of frosting. This doesn’t need to look perfect. I went for the rustic look and I think it looks beautiful.
Storage
Cake can be stored in an airtight container for up to three days.
⏱️TIMESTAMPS⏱️
00:00 - SPONSOR
00:03 - INTRO
00:21 - MILK AND CHOCOLATE
00:31 - MAKING THE BATTER
01:00 - SUBSCRIBE!
01:10 - MAKING THE BATTER
01:49 - SPONSORSHIP
03:25 - FROSTING
04:58 - DECORATING THE CAKE
06:21 - OUTRO
#thescranline #whitechocolate #mudcake