Chocolate Cream Cheese Bundt Cake | Delicious Bundt Cake Recipe | MOLCS Easy Recipes
Chocolate Cream Cheese Bundt Cake
1 3/4 C Flour
3/4 C Unsweetened Cocoa Powder
2 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1 3/4 C Sugar
2 Eggs
1/2 C Oil (I used avocado, you can use canola, vegi, etc.)
3/4 C Sour Cream
1/2 C Buttermilk
2 tsp Vanilla
1/3 C Strong Hot Coffee
Cream Cheese Filling
12 oz Cream Cheese
1 Egg
1/4 C Sugar
1/2 tsp Vanilla
Whisk together flour, cocoa powder, baking soda, baking powder & salt.
Beat egg & oil, adding sugar, buttermilk, sour cream, vanilla & hot coffee.
Add dry ingredients a little at a time being sure to mix well. Set aside.
In medium bowl beat cream cheese, egg, sugar and vanilla until smooth.
Spray bundt pan with cooking spray. Add half the batter to the pan then carefully spoon in the
cream cheese mixture. Try not to let it touch the side of the pan. Pour remaining batter over cream
cheese.
Bake @ 350° for 55 - 65 minutes or until a toothpick comes out clean.
Sprinkle with powdered sugar if desired.
Music: Nothing On Me By Patrick Patrikios
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Homemade Raspberry Swirl Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 885
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Ina creates a mouthwatering chocolate cake using black coffee as her secret ingredient!
Watch more #BarefootContessa on #StreamOnMax!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Beatty's Chocolate Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield: 8 servings
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Directions
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Eggless Red Velvet Cheesecake Brownies | How To Make Eggless Red Velvet Brownies| Bake With Shivesh
If you love anything red velvet as much as I do, you’ll absolutely love these fudgy, velvety and eggless red velvet brownies! I made a version of these brownies with eggs and so many of you asked me for an eggless version so here it is. Let’s get started.
Written recipe -
recipe with eggs-
Ingredients -
For brownie:
1 cup (226gms) butter
1 + 1/2 (300gms) sugar
1 cup (285gms) curd
1 tsp (5ml) vanilla
2 tsp (10ml) vinegar
2 cups (240gms) maida
1/4 cup (30gms) cocoa
3 tsp (15ml) red food color
For cheesecake layer:
1+1/2 cup (225gms) cream cheese
1/2 cup (153gms) condensed milk
1 tsp (5ml) vanilla
1 + 1/2 tbsp (15gms) cornflour
Product links :
Offset spatulas -
Mixing bowls -
Parchment paper -
Cocoa powder -
Vanilla extract -
Cornflour -
Condensed Milk -
*I used Sun's liquid food color for this recipe.
How to make cream cheese at home -
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Devil's Food Bundt Cake with Martha Stewart
Learn how to make a delictable Devil's Food Bundt cake in Nordic Ware's Anniversary Bundt pan, which is Made in the USA.
Halloween Cupcakes: Devil's Chocolate & Orange Swirl
#TheYouGottaMakeThis
These cupcakes are made with a Rich Devil's Food Chocolate cake mix
swirled with orange flavored & orange tinted white cake batter.
The buttercream frosting has orange extract & tastes like a dreamsicle!