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How To make Chocolate Layer Cake with Date Filling
1/4 c Sugar.
4 oz Unsweetened chocolate : 1
-tbsp. all purp. flour 2 1/2 c Sifted cake flour : Speck of
-Salt 2 ts Baking powder : 1/2 cup plus
-2 tbsp. chopped black 3/4 ts Salt : walnuts or pecans
1/2 c (1 stick) butter, softened :
-1 tsp. vanilla extract 2 c Granulated sugar : FUDGE
-FROSTING 2 Eggs : 1 pound
-confectioners' sar 2 ts Vanilla extract : 1/3 cup
-plus 2 tbsp. cocoa powder 2 c Buttermilk, at room temp. :
-1/4 cup (1/2 stick) butter, -softened : DATE FILLING -: 1 egg white 1 c Milk : 1 tsp. vanilla
-extract 1/2 c Chopped dates : 1/4 tsp.
-salt 1 Egg : 5 tbsp. evaporated
-mi?mlk Serves 12 "The date filling makes this special, and the frosting is unusually good. Because the cake has a custard filling, it needs to be kept refrigerated." Preheat oven to 350 F. Melt the chocolate in the top of a double boiler over barely simmering water (or in the microwave). Sift the flour, baking powder, and salt together. In a large mixer bowl, cream the butter and sugar until the mixture is fluffy. Add the eggs, 1 at a time, beating well after each addition. Blend in the melted chocolate and vanilla. Add the dry ingredients to the chocolate mixture, alternating with the buttermilk and beginning and ending with the flour. Do not overbeat. Pour the batter into three 8 inch buttered cake layer pans. Bake for 25 to 30 minutes, or until the cake has shrunk away a bit from the sides of the
pans and the tops spring back when touched with your finger. Allow to stand in pans for 10 minutes, then turn out onto a rack to cool. While the cakes are cooling, prepare the filling and frosting. To make the filling, heat the milk and dates in the top of a double boiler over hot water until the milk is scalded. Beat the egg, then add the sugar, flour, and salt; beat again. Add 1/2 cup of the hot milk mixture to the egg mixture, then stir back into the pan and cook for 3 minutes, until thick, stirring with a rubber spatula. Let cool. Add the nuts, and vanilla. Refrigerate for 1-1/2 hours before filling the cake. To make the frosting, combine all the ingredients in a large mixer bowl. Beat on high speed for 1 minute, or until the frosting is light and creamy. To assemble, place 1 cake layer on a large plate and cover to within 1/4 inch of the edge with half the chilled filling. Top with another cake layer and the remaining filling mixture. Finish with the last cake layer. Frost the sides and top of the cake with the fudge frosting forming swirls on the top with a knife. Refrigerate, but bring to room temperature before serving. From: Cooking From Quilt Country Shared By: Pat Stockett
How To make Chocolate Layer Cake with Date Filling's Videos
4 Layer Chocolate Heaven | No-Oven Eggless Chocolate Dream Cake| Chocolate Cake Pudding without Oven
It’s no secret that I absolutely love baking with chocolate. And I know that you do too, so I have an incredible Chocolate dessert for you today. This 4 layer chocolate heaven is a perfect mix of soft chocolate cake, silky chocolate pudding, and a creamy chocolate ganache.
Written recipe-
Ingredients -
Pudding:
2 cups (480 g) milk
½ cup (115 g) heavy cream
1 cup (175 g) dark chocolate, chopped
3 tablespoon (30 g) cornflour
6 tablespoon (75 g) sugar
2 tablespoon (15 g) cocoa powder
2 tablespoon (25 g) Butter
1 teaspoon (5 ml) vanilla
Ganache:
½ cup (115 g) fresh cream
½ cup ( 88 g) dark chocolate, chopped
Coffee soak:
1 tablespoon (12g) instant coffee powder
1 cup (240 ml) warm water
15 cake pieces
Cocoa powder for dusting
1. Britannia Chocolate Cake -
2. Weikfield Cocoa Powder -
3. Amul Chocolate Pack of 4 -
4. Square Dish -
5. Caster Sugar-
6. Philips Induction -
7. Amul Fresh cream -
8. Weikfield Cornflour -
9. Mixing Bowls -
10. Vanilla extract -
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Date Cake Recipe | Moist Date Cake | New Year & Christmas Special Cake Recipe
Welcome to Aliza In The Kitchen
Today's Recipe is healthy fruit cake which is super soft, delicious & moist date cake recipe in blender. without breater, without oven, without butter, without colour and without essence. special cake for new year and christmas eve by Aliza In The Kitchen.
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Cold Funk - Funkorama by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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#DateCakeRecipe #DatesCake #NewYearSpecial #ChristmasSpecial #NoOven #HomemadeCakeRecipe #CakeRecipeInBlender #FruitsCakeRecipe #DatesRecipe
Easy 10 minutes Date Cookies Recipe
Easy 10 minutes Date Cookies Recipe
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How to make Date paste video recipe:
Print and Read full written recipe here:
Ingredients:
1 egg
1 egg yolk
1/2 tsp vanilla powder or 1 tsp vanilla extract
1/2 cup sugar
1/2 cup melted butter or oil
2 cups all purpose flour
1 tsp baking powder
2 tablespoon milk powder (optional)
For filling:
200g date paste
1 tbsp soft butter
pinch of cinnamon
pinch of cardamom(optional)
Eggless tea cookies recipe here:
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Melt in your mouth! Best ever Chocolate crepe cake! Super tasty like Ice cream
Melt in your mouth! Best ever Chocolate crepe cake! Super tasty like Ice cream
This is 6‘’ crepe cake. Time 1.5 if you want make 8‘’ one.
1. Crepe :
* 2pcs Eggs
* 40g Butter
* 10g Cocoa powder 1+2/3tbsp
* 400g Milk 1cup+1/2cup+2.5tbap
* 50g Sugar 1/4cup
* 80g Cake flour 1/2cup+2tbsp
2. Chocolate Cream :
* 80g Chocolate chips
* 55g Sugar
* 650g Heavy whipping cream
Round pan size: 15cm 6''
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6寸巧克力千层蛋糕,如果要做8寸的话配方x1.5倍
1. 可丽饼:
* 2pcs 鸡蛋
* 40g 黄油
* 10g 可可粉 1+2/3tbsp
* 400g 牛奶 1cup+1/2cup+2.5tbap
* 50g 糖 1/4cup
* 80g 低筋面粉 1/2cup+2tbsp
2. 巧克力奶油 :
* 80g 巧克力
* 55g 糖
* 650g 奶油
平底不粘锅:15cm 6寸
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MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
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Delicious Dates & Walnut Moist Cake Recipe
Red Dates & Walnut Moist Cake – This cake is super moist, amazingly. The fragrant is phenomenal as you can smell it from the oven and when the cake is out, the room is filled with such pleasant smell. I got hungry and couldn’t wait to dive in. Love the texture of the cake. The dates made it a little chewy and crunchy at the same time with the walnuts. I love coffee and adding into the cake is just nice for me but you can definitely leave it out by just adding hot water. I made the eggless version as well. Honestly I can’t tell the difference. Now it’s your turn to give it a try. Let me know your feedback in the comment box down below. Enjoy!
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Egg Version:
Eggless Version:
Ingredients:
I used a loaf pan of 20 x 10 x 7.5cm
250g [2 cups] red dates
85g [1 cup] walnuts
60g [¼ cup] butter
6g [1 tbsp] espresso coffee OR 6g [2 tsp] instant coffee (optional)
120g [½ cup] hot water
4g [1 tsp] baking soda
150g [¾ cup] castor sugar
1 large egg OR 60g [¼ cup] plain yogurt
225g [1¾ cup + 1 tbsp] self-raising flour
¼ tsp salt
Instruction:
1. Preheat oven at 170°C/340°F.
2. Lightly chop the dates and walnuts. Set them aside.
3. Brew some espresso coffee with hot water. You can also use instant coffee powder for your convenience or preference. You can also omit the coffee totally if you don’t desire coffee.
4. In a large mixing bowl, add in the chopped dates, baking soda, butter and sugar. Add in the hot water espresso mixture. Mix until the butter is melted. Set aside for cooling.
5. In another bowl, sift the flour and salt.
6. Back to the dates and coffee mixture. The mixture should be cooled by now. Add 1 egg into it. Mix until well combined.
Egg substitute: add in the plain yogurt instead. Mix until well combined.
7. Add in the sift ingredients in 2 batches. Mix until combined, do not over mix.
8. Add in the walnuts.
9. Transfer the batter into the prepared pan, greased and lined with parchment paper.
10. With a spatula, spread the batter evenly. Add some chopped walnuts on top.
11. Bake in preheated oven at 170°C/340°F for 50-60 minutes. If you notice the top start to crack, you may turn down the temperature to 160°C/320°F (depending on individual oven).
12. Remove cake from the pan, let it cool completely before slicing.
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