18 CALORIE CHOCOLATE OATMEAL CAKE- Low calorie chocolate cake recipe
Snack on this delicious and incredibly low calorie chocolate oatmeal cake!
I cut 10 bars out of it and each bar has 18 calories only!
???? Ingredients
Oat cereal: 10 tablespoons
Cocoa powder: 2 tablespoons
Sweetener: 3.5 tablespoons
Baking powder: 1/2 teaspoon
Low fat yogurt: 4 tablespoons
Low fat almond milk or any low fat milk: 1/4 cup
Espresso (optional)
Vanilla essence (optional)
Unsweetened applesauce or melted butter: 1 tablespoon
#lowcalorieoatmealcake
#lowcaloriesnacks
#mylittlecookbook
Healthy Chocolate Cake | Easy Gluten free, Dairy free & Flourless Chocolate Cake Recipe
How to make a Healthy Chocolate Cake????? This Easy Gluten-free, Dairy-free & Flourless Chocolate Cake Recipe is a perfect dessert idea! It’s super fudgy, moist and chocolaty and it will definitely satisfy your chocolate cravings! You only need 8 ingredients for the whole cake including the frosting! The gooey gooey center is the best part???? The diameter of the cake tin I used is 18 cm / 7 inches.
This cake makes about 6 servings:
For the cake:
1 mashed banana
1/4 cup maple syrup (60 ml)
2 eggs
1/4 cup peanut butter (60 ml) (I use a smooth & creamy pb that is 100% made of peanuts)
1/3 cup unsweetened cacao powder (80 ml)
1 teaspoon baking powder
For the frosting:
100 g / 3.5 oz. dark chocolate (I used 80% dark chocolate)
1/2 cup coconut milk, the thick part of canned coconut milk (120 ml) (I like to put the can into fridge the night before, so it's easier to scoop out the thick part that is on top of the can)
The cake:
1. Put all the ingredients into a blender and mix until smooth
2. Pour into a small greased cake tin (I also lined the bottom of the springform cake tin with parchment paper). Bake at 180 Celsius degrees (350 in Fahrenheit) for about 15-18 minutes
3. Meanwhile the cake is cooling down make the frosting. Start by melting the chocolate in the microwave
4. Add the coconut milk and stir until combined (if it seems too runny, let it set in the fridge for about 15-30 minutes)
5. Top the cake with the frosting and enjoy!
6. Store in the fridge
What kind of recipe videos would you like to see next? Tell me your ideas in the comment section! ????
If you don’t want to miss any of my videos, be sure to subscribe to my channel! I’ll upload a new video every week!????
Instagram:
TikTok:
My website:
Dangerously good CHOCOLATE MUG CAKE! Microwave recipe and no eggs
RECIPE:
This chocolate mug cake is rich, fudgy and literally just the best little treat EVER! Taking only 1 minute to cook in the microwave, and bursting with flavour, this will be your new go to cake.
---------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
---------------------------------------------------------------
Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
How To Make The Ultimate Chocolate Cake
Reserve the One Top:
Get the recipe:
THE ULTIMATE CHOCOLATE CAKE
Servings: 12
INGREDIENTS
CAKE
1½ cups flour
1 cup Dutch processed cocoa powder
1 teaspoon salt
1½ teaspoons baking soda
½ teaspoon baking powder
1½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter, softened
1½ cups sugar
3 eggs
½ cup mayonnaise
4 ounces dark chocolate, chopped
BUTTERCREAM
1½ cups butter, softened
1 tablespoon vanilla extract
½ cup Dutch processed cocoa powder
5 cups powdered sugar
Fresh fruit, to decorate
PREPARATION
1. Preheat oven to 325˚F (160˚C).
2. Grease and line three 8-inch cake tins with parchment paper.
3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
7. Add the mayonnaise and beat until the mixture is smooth and creamy.
8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
10. Distribute the batter evenly between the 3 prepared cake tins.
11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
14. While your cakes are cooling, prepare the buttercream.
15. In a large bowl, beat together the butter and vanilla.
16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
17. Decorate to your liking.
18. Enjoy!
Check us out on Facebook! - facebook.com/buzzfeedtasty
Credits:
MUSIC
SFX Provided By AudioBlocks
(
Innocent Echoes
Licensed via Warner Chappell Production Music Inc.
No Oven Chocolate Cake [Only 3 Ingredients]
Chocolate Cake Only 3 Ingredients In Lock-down Without Egg, Oven, Maida Recipe [ASMR]
チョコケーキ3つの成分 の作り方 [Eating sound]
Instagram:
Facebook:
●● Recipe (レシピ):
- 28 Oreo Cookies
(オレオ)
- 1Tsp Baking powder
(ベーキングパウダー)
- 1Cup Milk (245ml)
(牛乳)
- Cooking oil
(油)
- Low heat 40 minutes
(弱火 40分)
- Chocolate Ganache
(ガナッシュ)
#ASMR #OhNino #NinosHome #chocolatecake
Trans:
1. 3가지 재료로 초콜릿 케이크 만들기
2. [KO CẦN LÒ] Làm Bánh Sicula với 3 Nguyên Liệu cực kỳ dễ luôn nèeeee
3. Chocolate Cake 3 Bahan In Lock-down Without Oven, Egg, Maida
4. เค้กช็อคโกแลตหน้านิ่ม วัตถุดิบ3อย่าง ไม่เตาอบ ไม่เครื่องตี
5. 巧克力蛋糕只需三样食材 [沒有烤箱]
6. بثلاث مكونات فقط اسرع و اطيب كيكة شوكولا بطريقة لن تخطر ببالك
7. बिना अंडे और बिना ओवन का चॉकलेट केक बनाए 3 चीजो से
Easy Swedish Chocolate Mud Cake - Kladdkaka
For a more detailed recipe -
I thought it was about time for a new recipe for Swedish Kladdkaka, aka Sticky chocolate cake or mud cake. I made a recipe in 2014 that is still a favorite ( so really there is no need for improvement, but I thought I'd add a super simple on to my repertoire. This one requires only butter, eggs, sugar, flour, cocoa powder and salt. Ingredients that most people who love to bake most likely have at home. You don't NEED fresh berries and whipped cream for serving, but I definitely encourage it. Prep time is about 15 minutes and then only 15-18 minutes bake time (yes, that is correct!). And then time to cool of course!
I'm using salted butter for this recipe but you can use unsalted too and just add a couple of pinches extra of salt.
If you don't have a 18 cm springform pan you can still bake it, of course! Make sure to adjust the baking time accordingly, for a bigger springform pan I would bake it around 10-14 minutes.
-ITEMS USED-
The backgrounds are from Backdropshop (
Ceramics are by Würtz and Dirk Aleksic
Tiny salt bowl by Facture Goods (
Wooden spatula by Grain & Knot (
-GEAR & MUSIC-
Camera: Canon EOS 5D Mark IV
Lenses: Canon 24-70mm 2.8 and Canon 100mm 2.8 macro
Edited in Premiere Pro
Music: Ever so Blue - Remembering, from Epidemic sound
-INQUIRIES-
linda @ callmecupcake.se
-SOCIAL MEDIA-