How To make Black Russian Chocolate Chip Cake
1 box yellow cake mix, pudding-in-the-cake
4 eggs
lightly beaten
1/2 cup cold water
1/2 cup vegetable oil
1 tablespoon instant coffee powder
1/2 cup vodka
1/2 cup semisweet chocolate chips, mini
1/2 cup nuts :
chopped
1/4 cup butter
1/8 cup water
1/2 cup sugar
1/8 cup vodka
1/8 cup kahlua
Heat oven to 325. Grease and flour 10" tube pan. Mix together all ingredients except chips and nuts. Beat vigorously for 2 mins, then stir in chips & nuts and last 5 ingreds. Bake 50 - 60 mins. until toothpick tests clean. Cool. Remove from pan.
Melt butter in saucepan. Stir in water & sugar. Boil exactly 5 minutes, stirring constantly. Remove from heat. Stir in vodka & kahlua. Prick top & sides of cake and drizzle glaze evenly over top & sides.
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Chocolate Kahlua Cake from Scratch
Chocolate Kahlua Cake is an easy chocolate bundt cake with a hint of Kahlua coffee liqueur and studded with chocolate chips, and it's made entirely from scratch - no box mix here! It's as perfect to bring to a potluck as it is to serve after a fancy evening or holiday dinner. Moist and rich, this is the ultimate chocolate bundt cake to make!
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How to make a Black Russian Cake l Black Russian l Beginner Baking Recipe
Watch this video to see how to make this amazing Black Russian Cake.
Recipe
1 Yellow Cake Mix
1/2 C Sugar
5.9oz Instant Chocolate pudding mix
1 Cup Oil
4 Eggs
1/4 C Vodka
1/4 C Kahlua
3/4 C Water
Bake at 350 for 45-50 minutes
Glaze
1/2 C Powdered Sugar
1/4 C Kahlua
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Prep Table -
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Bench Scrapper -
Round Cookie Cutters -
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Black Russian Cake
This has a bold strong taste and is very much an adult only cake.
Black honey Cake , how to make black honey cake in vertical style #honeycake #verticalcake #Asmr
Recipe for black honey cake:
Flour 410 grams
Sugar 110 grams
Honey dark 130 grams
Eggs 100 grams
Black cocoa powder 40 grams (fat content is 12%)
Baking soda 6 grams
Salt 1 pinch
Prepare a ban Marie on simmering heat, and cook sugar , eggs and butter until sugar completely dissolved .
Add honey and baking soda and wait for the baking soda to react and turn the mixture color to light yellow.
Mix all dry ingredients and add in to liquid little by little .
Once the dough is ready roll it in rectangle and make impression with fork and bake @180c for 2 mins.
Sour cherry compote:
Sour cherry with syrup 200 grams
Sugar 45 grams
Pectin NH 4 grams
Cook cherry and smash it and mix sugar with pectin nh and add in sour cherry and continue whisking .
And cover it with cling film and wait for it cools down
Sour cream frosting:
Sour cream 400 grams
Cream cheese 120 grams
Icing sugar 110 grams
Vanilla paste
Beat sour cream with icing sugar and than add cream cheese until smooth condition and last add vanilla and beat for 2 more mins.
Ganache:
Milk chocolate 400 grams
Whipping cream 150 grams
Melt the chocolate and add boiling cream and than emulsify with hand blender.
Chocolate drips:
Dark chocolate 70 grams
Oil 18 grams
Melt the chocolate with oil and use it once it reach to 30 c.
Decadent Mint Chocolate Cake with Chocolate Ganache & Mint Buttercream
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A stunning cake for the holiday season! You’ll love my Mint Chocolate Cake with chocolate ganache and mint buttercream. It’s made with rich and chocolate-y mint cake layers dotted with mint chocolate chips. The layers are frosted with a fluffy mint buttercream, then garnished with a luscious chocolate ganache on top. This festive cake will be the center piece of any holiday gathering. It’s the perfect Christmas cake!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
00:49 Combining Wet Ingredients
03:03 Adding Dry Ingredients
04:14 Baking Instructions
05:32 Leveling the Cake Layers
05:50 Making Mint Buttercream
08:33 Assembling the Cake
09:23 Crumb Coat & Final Coat
10:30 Adding Chocolate Ganache
11:13 Garnishing the Cake
11:58 Transferring to Cake Stand
12:41 Slicing the Cake
13:14 Taste Test
#christmas #baking #chocolate #peppermint #cake #cakedecorating #recipe #tatyanaseverydayfood