How To make Black Out Cake
CAKE:
3/4 c Butter, softened
3 ts Baking soda
3 c Sugar
3 Eggs
1/2 ts Salt
3/4 c Buttermilk
1 1/3 c Boiling water
4 oz Unsweetned chocolate, melted
3 c Flour
3/4 c Roasted almonds, diced
2 ts Vanilla extract
CHOCOLATE GANACHE:
18 oz Semisweet choclatechips(3cup
1 1/2 c Heavy cream
1 ts Vanilla
2 tb Butter,cut up
1.Preheat oven to 350 F. grease 2 nine inch round cake pans. Dust with
flour, tap out excess. 2.In a large bowl, beat together butter and sugar with electric mixer or medium speed until light and fluffy,1-2 minutes. add eggs and vanilla and beat until well blended. add chocolate and beat 1-2 minutes. 3.Mix together flour, baking soda and salt. Add to chocolate mixture in two additions alternately with buttermilk. Beat until well blended. With mixer on low speed, add boiling water and beat until smooth( batter will be thin) Pour batter into prepared pans. 4.Bake 35-40 minutes, or until a cake tester inserted in the center comes out clean. Let cool in pans 10 minutes, then unmold onto racks and let cool completely. 5.Make Chocolate Ganache:In a 2 qart glass measure, combine chocolate chips and heavy cream. Heat in a microwave oven on HIGH 3 minutes, or until melted and smooth when stirred. Stir in butter and vanilla. 6.Cover and refrigerate 1 hour, or until ganache holds its shape and is thick enough to spread on cake. 7.Cover a cake layer with a little more than 1/3 of chocolate ganache. Set second layer on top. Frost top and sides of cake with remaining ganache. Press almonds into side of cake. Refrigerate cake 3-4 hours, or until ganache is firm, before serving.
How To make Black Out Cake's Videos
Chocolate Blackout Cake #Shorts #Short
Chocolate lovers, we're looking at you! Sink your teeth into this decadent chocolate masterpiece for a heavenly dessert.
#Shorts #Short
Cake
1 stick unsalted butter, softened, plus more for the pan
2 1/4 cups all purpose flour
2 cups sugar
¾ cup cocoa powder
1 tsp baking powder
1tsp bicarb soda
½ tsp salt
1 cup milk
½ cup coffee
¼ cup oil
3 eggs
Ganache
600g dark chocolate
300ml thickened/whipping cream
Chocolate syrup
½ cup boiling water
½ cup cocoa powder
½ cup sugar
Decorations
1 cup semi-sweet mini choc chips
INSTRUCTIONS
Ganache
Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency. Allow to set at room temp.
Cake
Preheat the oven to 375°. Spray a 9-inch round cake tin (4 inches high) with oil. Line the bottom with parchment paper.
Add the flour, cocoa powder, sugar, baking powder, bicarb soda and salt into a large mixing bowl and mix until well combined.
Next add the milk, coffee shot, oil and eggs and mix using an electric mixer until smooth.
Add the cake batter to the cake tin and bake for 40 minutes, or until a toothpick inserted in the centres comes out with a few moist crumbs attached. Let the cake cool for 15 minutes, then invert it onto a rack and let cool completely.
Once cooled, trim the top off the cake and then slice the cake into 3 layers.
Chocolate syrup
Add the sugar, cocoa powder and boiling water into a bowl and mix until smooth. Set aside.
To assemble the cake, add a dab of the set ganache onto a 10” cake board and place the first layer of cake on top. Brush the cake with the chocolate syrup using a pastry brush and then pipe a layer of ganache on top. Use a small offset spatula to spread evenly, the add the next layer of cake and repeat with the rest of the layers.
Pipe ganache around the sides of the cake and use the small spatula to even the top and sides of the cake. It doesn’t have to be perfect. Then use a cake scraper to make it smooth and even.
Finish off by adding the small choc chips around the sides of the cake before serving.
Super Rich And Moist BLACKOUT Cake!!!
How to make a rich and moist Blackout Chocolate Cake.
Here's what you'll need:
2 large eggs
1 and 3/4 cup sugar (350g)
1/2 cup oil (120ml)
2/3 cups milk (160ml)
1/2 tbsp vanilla (7ml)
1/2 cup yogurt (150g)
1 cup warm water (250ml)
2 cups all purpose flour (250g)
1 cup pure cocoa powder (90g)
1 and ½ tsp baking powder (7g)
1 and ½ tsp baking soda (7g)
1 tsp salt (5g)
1/2 tbsp instant coffee (7g)
FLUFFY CHOCOLATE GANACHE:
2 cups semi-sweet chocolate chips (320g)
1 cup hot heavy cream or all purpose cream (250ml)
▪Baking pan size is 8x3 inches.
Food for the soul:
Romans 12:1 Therefore, I urge you, brothers and sisters, in view of God's mercy, to offer your bodies as a living sacrifice, holy and pleasing to God--this is your true and proper worship.
#chocolate
#chocolatecake
#blackout
#savoreasy
Blackout Cake
A delicious dark, rich chocolate cake!
Stop by and try our delicious BLACKOUT CAKE this weekend!
Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
RECIPE:
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RICETTA Blackout Cake famosa torta al cioccolato con una farcitura golosa
La Blackout Cake è la più famosa torta al cioccolato e caffè di Brooklyn. Una torta soffice al cacao e caffè con una farcitura golosa. In verità ne esistono migliaia di versioni, ogni pasticceria aggiunge il proprio tocco e ogni casalinga il suo insomma non esiste una vera e propria ricetta ma tantissime versioni della stessa torta. Oggi vi faccio conoscere la versione di Natalie per comodità ho convertito le dose in grammi.
Per la ricetta completa
Blackout Cake teglia 24 cm (o 3 teglie 22cm )
Ingredienti:
375 g di farina
500 g di zucchero
55 g di cacao amaro scuro
1 cucchiaio di bicarbonato
1+1/2 cucchiaino di lievito
1+1/2 di sale
4 uova
120 g di panna acida
240 g di latticello
340 g di acqua
1 cucchiaino da Tè di caffè istantaneo
110 g di olio di semi di mais
1 cucchiaio di estratto di vaniglia
Per il frosting:
300 g di burro morbido
250 g di mascarpone
55 g di cacao amaro scuro
1 cucchiaino di vaniglia
1/8 di cucchiaino di sale
750 g di zucchero a velo
60 g di panna
Set misurini a Cucchiai
Set misurini Tazza/Cup
Blackout di Natalie
COSA UTILIZZO PER I VIDEO
Cellulare Samsung A9
Kit illuminazione
Microfono Rode
interfaccia audio Esi U22 XT
GUARDA ANCHE
Pollo al Curry e latte di Cocco
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