BANANA CAKE
3/4 cup corn or canola oil
3/4 cup dark brown sugar
2 pcs whole eggs
approximately 1 1/2 cups (500 grams) peeled overripe bananas
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup heavy cream
2 teaspoons white vinegar
1 cup walnuts, coarsely chopped (optional)
• Grease with butter or vegetable oil shortening, and line with heatproof parchment paper three pieces 7X3 loaf pans
• Bake at 400 F for 15 minutes, then lower the temperature to 350F, and bake for another 20-30 minutes, or until the top exterior of the cake is almost firm to the touch.
NOTE: If you want to use another size of shape of fan, feel free. Just fill the pan 3/4 full, and bake until the cake is almost firm to the touch.
Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network
Ina adds sophisticated flavor with Kahlua and creamy mascarpone in this luscious, layered dessert that requires no baking!
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Mocha Chocolate Icebox Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 12 hr 20 min
Prep: 20 min
Inactive: 12 hr
Yield: 8 servings
Ingredients
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish
Directions
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
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Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network
BANANA CHIFFON CAKE with whipped DULCE DE LECHE frosting (using whip cream powder) | ❤️❤️❤️
pastry tip: 686
BANANA CHIFFON
160 grams (1 1/2 c) cake flour
1/4 tsp baking powder
28 grams (2 tbsp plus 1 tsp) sugar
1/4 tsp salt
6 large egg yolk, room temperature
70 grams (1/2 c less 2 tbsp) oil (corn or canola)
90 grams (1/2 c less 2 tbsp) evaporated milk (alaska)
meringue:
6 large egg whites, room temperature
80 grams (1/3 c plus 2 tsp) sugar
1 tsp cream of tartar
250 grams (1 c) banana, mashed and over ripe (lakatan or cavendish)
WHIPPED DULCE DE LECHE FROSTING
3 c whip cream powder (frosty whip)
1 c ice cold water
1/2 c dulce de leche (cooked for 3 hrs) (alaska condensed milk)
____________________
HALF RECIPE
BANANA CHIFFON
80 grams (3/4 c) cake flour
1/8 tsp baking powder
14 grams (1 tbsp plus 1/2 tsp) sugar
1/8 tsp salt
3 large egg yolk, room temperature
35 grams (3 tbsp) oil (corn or canola)
45 grams (3 tbsp) evaporated milk
meringue:
3 large egg whites, room temperature
40 grams (3 tbsp) sugar
1/2 tsp cream of tartar
125 grams (1/2 c) banana, mashed and over ripe (lakatan or cavendish)
___________________
(adjusted recipe for whole banana chiffon recipe)
2/3 RECIPE
WHIPPED DULCE DE LECHE FROSTING
2 c whip cream powder
2/3 c ice cold water
5 tbsp plus 1 tsp dulce de leche (cooked for 3 hrs)
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BASIC GUIDELINES FOR BEGINNERS / how i prepare my ingredients, etc before baking -
COSTING -
CHIFFON CAKE -
MOCHA CAKE -
MANGO CAKE -
RED VELVET CHIFFON -
CHOCOLATE CHIFFON -
OREO CAKE -
___________________
background music:
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Music | Wish You Were Here by Declan DP
License:
Free Download / Stream:
Promoted by Audio Library:
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Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake | Mortar and Pastry
~Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake~
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Ingredients:
1 1/2 cup softened butter, unsalted
3 1/2 cup sugar
5 eggs
4 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 1/2 cup cocoa powder, unsweetened
1 1/2 tbsp instant coffee
3 cups hot water
Bake at 180C for 1 hour or until skewer inserted at the center comes out clean
Simple Syrup:
1/2 cup sugar
1/2 cup water
Chocolate Ganache:
500g dark chocolate
250mL all purpose cream
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