How To make Butter Cream Banded Fudge Cake
Butter cream: 8 oz Cream cheese; softened
1 Egg
1/4 c Sugar
3 tb Milk
2 tb Butter; softened
1 tb Cornstarch
1 ts Vanilla extract
Cake: 4 oz Unsweetened chocolate squar
1/2 c Butter; softened
2 c Sugar
2 Eggs
2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1 1/3 c Milk
1 1/2 ts Vanilla extract
Frosting: 2 oz Unsweetened chocolate squar
1/4 c Butter
3 3/4 c Powdered sugar; sifted
1/2 c Milk
1 1/2 ts Vanilla extract
Butter cream: Combine cream cheese, egg, and sugar in a medium mixing bowl; beat on HI until smooth. Gradually add 2 tbsp of milk, the butter, constarch, and vanilla extract.
Add another tbsp. of milk in needed to give smooth consistency. Set aside. Cake: Melt chocolate in top of double boiler and let cool. Cream butter and gradually add 2 cups of sugar, beating all the while. Add eggs, one at a time, beating after each addxition. Combine flour, baking powder, soda, and salt. Add to creamed mixture, alternating with the milk, beginning and ending with flour mixture. Mix each addition in well. Stir in melted chocolate and vanilla. Spread half of the chocolate batter into a greased and floured 13x9" pan. Spoon reserved butter cream mixture over the chocolate batter. Top with remaining chocolate batter. Bake at 350~ until a wooden pick inserted in the center comes out clean. Let cool completely in pan on a wire rack. Frosting: Combine chocolate and butter in top of a double boiler. Bring water to a boil, reduce heat to low and cook and stir until chocolate and butter has melted. Remove from heat. Let cool. Add confectioner's sugar and half of the milk, beating at medium speed. Add the vanilla and additional milk as needed to bring to spreading consistency. Spread on cooled cake. -----
How To make Butter Cream Banded Fudge Cake 's Videos
HOW TO MAKE WHITE CHOCOLATE GANACHE FOR CAKE FROSTING || EGGLESS FROSTING
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I really enjoyed making this white chocolate ganache, its really goes well with chocolate cake, yum! Try its out and let me know what you think by leaving your comments below. Don't forget to like and SUBSCRIBE!
Measurement
1. White Chocolate - 450g OR 600
2. Cream - 150 OR 200
* Its 3 to 1 ratio basically
How To Make Moist Chocolate Bundt Cake
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This cake is so easy to make.Its so rich in flavor and super moist
Ingredients - Chocolate Bundt Cake
2 cups All purpose flour
2 tsps baking soda
¼ tsp salt
2 Tbsp cocoa powder
2 cup sugar
1 cup mayonnaise (miracle whip)
1 cup lukewarm water
1 ½ tsps vanilla extract
Chocolate ganache
¼ cup 2% milk
4 oz bittersweet chocolate
2 Tbsps unsalted butter
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AMAZING RED VELVET CHEESECAKE BROWNIES | PANG-NEGOSYO RECIPE | Jenny's Kitchen
Welcome to Jenny’s Kitchen.
These Amazing Red Velvet Cheesecake Brownies are so incredibly moist and pretty delicious. These fudgy brownies are perfect for chocolate lovers and a perfect holiday pang-negosyo recipe too.
You’ll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping beautifully swirled with red velvet brownie. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced, delicious bite.
Join me as I show you how to make these and how to do costing.
INGREDIENTS:
BROWNIE BASE:
½ Cup Unsalted Butter
¾ Cup White Granulated Sugar
2 Eggs
1 Cup Flour
2 Tbsp Cocoa Powder
¼ Tsp Salt
1 Tbsp Red Food Color
1 Tsp White Vinegar
1 Tsp Vanilla Extract
CREAM CHEESE BATTER:
240 g Cream Cheese
1 Egg
¼ Cup Sugar
1 Tsp Vanilla Extract
#RedVelvetCheesecakeBrownies #Brownies #RedVelvet
CHOCOLATE CAKE JUARA!
Nama lainnya tuh devil's food cake, kenapa namanya gitu? karena enaknya jahat banget :)
RESEP:
CHOCOLATE CAKE:
- 140 ml Susu cair (milk)
- 175 Gr Mentega tawar (unsalted butter)
- 140 Gr Dark Chocolate (Couverture, lebih enak juga)
- 4 Telur utuh (whole eggs)
- 160 Gr Gula pasir (sugar)
- 155 Gr Tepung proteing sedang / serba guna (All-purpose flour)
- 20 Gr Bubuk kokoa (Cocoa powder
- 3Gr / 3/4 Sdt Baking powder
- 3 Gr / 3/5 Sdt Baking soda
- 1/4 Sdt Garam (1/4 tsp salt)
- 1/2 Sdt Vanilla extract
CHOCOLATE GANACHE (FROSTING):
- 325 ml Cream (whipping cream liquid, google yak banyak)
- 325 Gr Dark chocolate (Bisa pakai compoung/couverture atau di mix)
- 30 Gr Mentega tawar (unsalted butter)
Step-step ada di video yah!
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The CRAZY reason I use CORNSTARCH to get the softest cakes!
Read more about why I use cornstarch in my cakes here:
SHOP:
I've been getting a lot of questions lately about why I use cornstarch (also known as cornflour) in a lot of my recipes! Well today I reveal the very interesting reason as to why this is the case! :)
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
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