Making Chocolate Chip Coffee Cake
Today we made chocolate chip coffee cake
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Ingredients FOR THE CAKE:
2 Cups All purpose flour
2 Teaspoons Baking powder
1 Teaspoon Salt
1 Cup Granulated Sugar
1 Stick butter room temperature
2 Large Eggs room temp
3/4 Cup Sour Cream
1/4 Cup Milk
1 Cup Chocolate Chips
FOR THE TOPPING:
3 Tablespoons Butter, Softened
1/2 Tablespoon Cinnamon
1/2 Cup Flour
1/2 Cup Brown Sugar
1/2 Cup Chocolate Chips
Instructions
FOR THE CAKE:
1. Preheat oven to 350. Lightly grease a 9x9 inch square baking dish and set aside.
2. In a large bowl whisk together the flour, baking powder, and salt.
3. In a large bowl or bowl of stand mixer beat together the butter and sugar until creamy. Add the eggs in
one at a time mixing after each addition. In a measuring cup whisk together the milk and sour cream.
Add to the butter mixture and mix until well combined.
4. With the mixer running on low add the dry ingredients into the wet ingredients (I do this in thirds). Fold in
chocolate chips. Pour the batter into the prepared pan and sprinkle with the topping and extra chocolate
chips. Bake for 35-40 minutes until a toothpick inserted near the center of the cake comes out clean.
FOR THE TOPPING:
1. Add the butter, cinnamon, flour and brown sugar to a medium bowl. Use two forks to cut the butter into
the flour mixture until everything is combined and the mixture is crumbly.
2. Alternately, you can place all of the topping ingredients into your food processor and pulse until coarse
crumbs are formed.
How to make a delicious cake with Apricot jam | Apricot cake| easy cake with jam
WELCOME TO DELANZH COOK
TODAY'S RECIPE IS: How to make a delicious cake with Apricot jam | Apricot cake| easy cake with jam
I never get tired to make this apricot jam cake. This is so delicious and easy to make
Ingredients:
2 eggs
Salt 1 pinch
Vanilla ¼ tsp
Sugar 80 gr
Oil 90 gr
Milk 90 gr
All-purpose flour 180 gr
Baking powder 8 gr
Apricot jam 40 gr
Powdered sugar
Method
Whisk eggs, salt, vanilla, and sugar. Add oil and milk, mix well, and then sift flour and baking powder.
Pour the dough into an 18 cm mold. Pipe apricot jam on the top.
Bake at 170 C for 30-35 minutes.
Let it cool and finally, sift some powdered sugar on the prepared cake.
#Apricotcake
#jamcake
#easycakerecipe
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If you have 1 apple ???? and 1 egg ???? makes this biscuit:
Easy fresh fruit dessert:
Strawberry chocolate cup
Chocolate mousse trifle
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Orange delight recipe
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Chocolate pudding dessert recipe
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Spelt Flour Mint Chocolate Cake
This mint chocolate cake recipe is moist and delicious with the crushed aero mint on top.
I was dreaming up how to make a mint chocolate cake with spelt flour and made this recipe up. Made with my favourite white Spelt flour, but would work well with plain flour or even buckwheat flour for a gluten-free alternative. I have included a chopped peppermint aero bar on top with the 'wow' factor of real strong black coffee, ginger and a mix of different spices. If you wanted to leave out the coffee replace it with milk or water. Secretly it is a spelt flour chocolate coffee cake.
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#speltchocolatecake #speltcake #speltmintcake
????????????Chapters
0:00 Intro
0:42 Step 1 how to make the chocolate cake batter
3:25 Step 2 our into prepare tin + bake 35mins
3:49 Step 3 check if cooked
4:00 Step 4 how to make a simple low sugar frosting/ icing
5:00 Step 5 how to decorate the cake with chocolate frosting
5:36 outro
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Ingredients
250g unsalted butter melted
2 eggs (medium or large)
200g dark brown sugar (or light brown)
50g cocoa powder
250ml (1 cup) of strong black coffee (I used a coffee bag if you don' like coffee swap for water or milk)
300g wholemeal spelt flour (plain or try buckwheat)
1 tsp bicarbonate soda/ baking soda
1/2 tsp cinnamon
1/4 tsp cardamon (optional if you don't have it on hand)
1/2 tsp ground ginger
1/2 tsp mixed spice
2 tbsp oat milk (or regular)
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Music used in the video – 'A Lot of Love' by Unexpected Guests
How to Make Chocolate Battenberg
INGREDIENTS
1 1/2 cups butter
1 1/2 cups sugar
1/2 tablespoon vanilla extract
3 large eggs
2 cups flour
1/2 tablespoon baking powder
1/4 teaspoon kosher salt
3/4 cup whole milk
1/4 cup freshly brewed coffee
1/8 cup cocoa powder
1/2 teaspoon coffee extract
1 1/2 cups apricot jam
8 ounces chocolate, chopped
1 cup heavy cream
1 pinch salt
Powdered sugar
INSTRUCTIONS
Preheat oven to 450 degrees. Grease and line a 9 x 9 square cake pan and set aside.
In the bowl of a stand mixer, beat the butter and sugar until pale and aerated. Add vanilla extract and eggs, one at a time. Mix until just combined.
Add half of the flour, baking powder and kosher salt to the mixture. Pour in the milk and mix until just incorporated then add the the remaining flour, baking powder and salt.
Divide the mixture in half and place into two large bowls. Set aside.
Mix the cocoa powder into the hot coffee and mix into one of the bowls. Add the coffee extract and stir until well combined.
Spread a thin layer of the yellow cake batter on the bottom of the pan. Bake for 3 to 5 minutes until set. Top with a layer of cocoa coffee cake batter and bake for 3 to 5 minutes until set. Continue alternating layers and baking, ending with a final layer of cocoa. Remove from oven and allow to cool completely before cutting.
Using a ruler, cut the cake into 8 equal parts lengthwise. Using the apricot jam, attach the pieces to one another in two rows of alternating patterns. Wrap the cake in plastic wrap and chill for at least two hours or up to overnight.
For the ganache: In a heavy-bottomed saucepan, bring cream just to boiling. Place the chopped chocolate and salt in a heatproof bowl and pour the cream over. Allow to sit without mixing for about 5 minutes. Whisk until shiny and smooth then pour over chilled cake. Allow to set at room temperature.
Cut a strip of parchment and cross the surface of the cake on a diagonal. Sprinkle with powdered sugar to create a graphic line across the cake, then serve immediately.
APRICOT ALMOND COFFEE CAKE | Old-Fashioned Style | DIY Demonstration Recipe
Old-Fashioned APRICOT ALMOND COFFEE CAKE!! A delicious way to start your holiday mornings or any other morning of the year!! Recipe below...
APRICOT ALMOND COFFEE CAKE
Lightly grease and flour a 9-inch springform pan or regular round or square pan. Set aside.
Preheat oven to 350 degrees F.
2-1/2 cups all-purpose flour
1 cup sugar (3/4 cup for batter and 1/4 cup for cream cheese filling)
3/4 cups chilled butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 oz.) sour cream
2 eggs (1 egg for batter and 1 egg for cream cheese filling)
1 (8 oz.) pkg. cream cheese, softened
3/4 cup apricot preserves, or substitute peach, cherry, or orange marmalade
1/2 cup sliced almonds, or substitute with chopped pecans or walnuts
1. In a large bowl; add flour and 3/4 cups sugar. Whisk well. Cut in butter until crumbly. Reserve 1/2 cup for topping. Add baking powder, baking soda, and salt to the remaining mixture. Whisk. Set aside.
2. In a medium bowl; add 1 egg, sour cream, vanilla extract, and almond extract. Whisk until well blended. Add to flour mixture. Stir well. Dough will be thick and sticky. Add batter to prepared baking pan. Use water dampened finger tips to evenly spread out batter.
3. Beat together additional egg, remaining sugar, and cream cheese until smooth and creamy. Spread evenly on top of batter. Spoon preserves over top.
4. Sprinkle with reserved crumb mixture and top with sliced almonds.
5. Bake on the middle oven rack for 50-60 minutes or until toothpick inserted come out clean. Cool in pan for 10 minutes, before removing loosen sides of springform pan. Cool completing on cooling rack for 1-3 hours.
TIPS: Store in airtight container for 1 day on countertop, or freeze up to 3 months.
~~~ENJOY your APRICOT ALMOND COFFEE CAKE~~~
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#cake #recipe #food
Apricot Kuchen - German Coffee Cake
Trying to duplicate Apricot Kuchen that my Grandmother used to make. She called it Coffee Cake or Kuchen, an old German recipe. In fact Kuchen is the German word for cake. I tried using fresh, dried, and canned apricots. I think the fresh ones were the best. Apricots, apples peaches, or strawberries can all be used. I made a couple with mangos and they were great! Recipe ingredients are below.
Dough
1 egg
1/4 cup sugar
1/8 tsp cinnamon
1 tablespoon Instant Yeast
1 cup warm whole milk
4 tablespoons butter
2.5 cups All Purpose Flour
Custard
3 eggs
1/2 cup whole milk
1 1/2 cups heavy cream
1/4 cup sugar
1/8 tsp cinnamon
Pinch of salt
Filling
10-12 fresh apricots
Sprinkle lightly with cinnamon and nutmeg
Bake at 350F for 30 minutes
Cool before serving to let custard set up.
Makes two 9 inch pie plates