Anna Olson Teaches How to Make DATE SPICE CHOCOLATE CAKE! | Food Travel Diaries
Recipe below!After a trip to Arizona, where I was invited to see how they grow and harvest Medjool dates, I was inspired to make a new recipe: Medjool date chocolate layer cake, with cream cheese filling!
This rich chocolate cake is moist and sweet thanks to the Medjool dates puréed into the batter. A little cinnamon and cayenne give a subtle spice flavour that plays wonderfully against the not-too-sweet cream cheese frosting. Say hello to your next favourite cake recipe!
This episode of Anna’s Food Travel Diaries is sponsored by @NaturalDelightsMedjoolDates
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• Recipe Information •
Makes one 2-layer 8-inch (20 cm) cake
Serves 10
Prep Time: 25 minutes
Cook Time: 35 minutes
The cake will keep, loosely wrapped and refrigerated for up to 3 days.
• Ingredients •
Cake:
1 ½ cups (220 g) Natural Delights Medjool dates, pitted
2 oz (60 g) dark baking chocolate, chopped
1 tsp baking soda
1 1/3 cups (330 mL) boiling water
¼ cup (60 g) unsalted butter at room temperature
1 cup (200 g) packed light brown sugar
2 large eggs
1 cup (150 g) all-purpose flour
½ cup (60 g) Dutch process cocoa powder
1 ½ tsp ground cinnamon
1 tsp baking powder
½ tsp fine salt
¼ tsp ground cayenne pepper
Frosting:
6 Tbsp (90 g) unsalted butter, at room temperature
1 cup (130 g) icing sugar
1 pkg (250 g) cream cheese, softened
2 tsp vanilla extract
• Directions •
1. Preheat the oven to 350°F (180°C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper.
2. Place the dates, chocolate and baking soda in a heatproof bowl. Pour the boiling water over the dates and let sit for 10 to 15 minutes to soak. Pour everything, including the liquid, into a food processor (or use an immersion blender) and purée until smooth.
3. Cream the butter and brown sugar together by hand until well combined. Add the eggs one at a time mixing well after each addition (you may wish to switch to a whisk). Add the Medjool date mixture and whiskin.
4. Sift the flour, cocoa powder, cinnamon, baking powder, salt and cayenne into the bowl and whisk until well combined. Divide the batter between the two pans and tap the pans. Bake for about 35 minutes until a tester inserted in the centre of a cake comes out clean. Cool the cakes in their pans on a cooling rack for 15 minutes, then tip the cakes out of the pan to cool completely.
5. For the frosting beat the butter and icing sugar together using electric beaters or a stand mixer fitted with the paddle attachment until fluffy and smooth, about 3 minutes. Add the cream cheese and vanilla and beat on medium speed for another 3 minutes until fluffy and the frosting holds its shape well.
6. To assemble the cakes, place one cake layer on to a plate or platter and spread or pipe half of the frosting on to the top of the cake. place the second cake layer on top and repeat with the remaining frosting. Chill the cake uncovered until ready to serve.
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Eggless Chocolate Strawberry Cake Recipe | अंडे के बिना चॉकलेट स्ट्रॉबेरी केक | Chef Sanjyot Keer
Full written recipe for Chocolate Strawberry Cake
Prep time: 15-20 minutes
Cooking time: 45-50 minutes
Serves: 6-7 people
Ingredients:
Sponge
BUTTER | मक्खन 100 GRAMS (SOFT)
CASTOR SUGAR | कैस्टर शुगर 15 GRAMS
CONDENSED MILK | कंडेंस्ड मिल्क 200 GRAMS
VANILLA ESSENCE | वैनिला एसेंस 5 ML
MILK | दूध 100 ML
CURD | दही 55 GRAMS
VINEGAR | सिरका 1/2 TSP
REFINED FLOUR | मैदा 100 GRAMS
COCOA POWDER | कोको पाउडर 30 GRAMS
BAKING SODA | बेकिंग सोडा 1 TSP
Method:
To make the chocolate sponge, add the butter & castor sugar into a large bowl & whisk them both until the butter turns pale in colour & gets fluffy.
Further add the condensed milk & vanilla essence, whisk well to incorporate the condensed milk with the butter, once the condensed milk gets incorporated, add the milk & mix it well.
Then in a separate bowl mix the curd & vinegar together then add the curd into the batter & mix well using a whisk, your wet ingredients are ready.
Place a sieve over the bowl & add the refined flour, cocoa powder & baking soda into the sieve, sieve all the dry ingredients into the wet ingredients, make sure you sieve the lumps of cocoa powder that remain in the sieve.
Mix the dry ingredients well with the wet ingredients until no dry flour remains, make sure that you don’t overmix the batter.
Your batter for cake sponge is ready, pour the batter into a 7-inch parchment paper lined baking tin & bake in a 170 C oven for 30 minutes.
While the sponge is baking you can continue to make the further components of the cake.
Ganache
DARK CHOCOLATE COMPOUND | डार्क चॉकलेट कमपाउंड 200 GRAMS (CHOPPED)
FRESH CREAM | फ्रेश क्रीम 100 GRAMS
Method:
Set a heatproof bowl over a stock pot with boiling water, then add the chopped chocolate along with the fresh cream, whisk contiguously until all the chocolate melts.
Once the chocolate melts, remove the heatproof bowl from the stock pot, cover it with a cling & poke holes into it.
Place the ganache in the fridge for 30 minutes for it to set after which your ganache will be ready to be used.
For layering
STRAWBERRY | स्ट्रॉबेरी 300 GRAMS (CHOPPED)
POWDERED SUGAR | पीसी हुई शक्कर 2 TBSP
SUGAR | शक्कर 1/4 CUP
BOILING WATER | उबलता हुआ पानी 1/2 CUP
Method:
Add all the chopped strawberries into a bowl & add the powdered sugar, mix well & set it aside, your chopped strawberries for layering are ready.
To make the sugar water, add the sugar into a bowl then add boiling water into it, mix well until all the sugar dissolves then cool it down completely, you sugar water is ready.
Topping
NUTELLA | न्यूटेला 100-150 GRAMS
STRAWBERRY | स्ट्रॉबेरी (HALVED)
Method:
Once baked, remove the tin from the oven, to check if the sponge has baked correctly, insert a toothpick in the centre of the sponge, it should come out clean.
Let the sponge cool down in the tin for 10 minutes, then invert it onto a wire rack & peel off the parchment paper, then cover the sponge with a damp cloth & cool it down completely.
Once cooled cut the sponge into 3 equal layers using a serrated knife, your cake is now ready to be layered.
Spread a dash of the ganache on a large plate or a cake stand & place the bottom layer of the sponge on it & brush the sugar water on the surface of the sponge, this will help the sponge to remain the moist & soft.
Then spread an even layer of the ganache on the sponge & then spread half amount of the chopped strawberries.
Then place the second layer of the sponge over the strawberries & repeat the process of layering.
Once you have applied one more layer of the sugar water, ganache & chopped strawberries, place the third layer of the sponge.
Then apply the remaining sugar syrup from the strawberries on the top layer then brush the remaining amount of sugar water.
Further pour the nutella & spread it evenly, you can also decorate it in swirls like how I did.
Then use the halved strawberries to decorate the cake, you can also decorate the cake as per your preference & liking.
Your chocolate strawberry cake is ready, set in the fridge for at least an hour before cutting it.
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Biscoff Cake Recipe
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Biscoff Sponge Ingredients:
4 Eggs
100g Dark Brown Sugar
120g Plain Flour
30ml Unsalted Butter
30ml Milk
30g Crushed Biscoff Biscuit
Sugar Syrup(1:1 ratio)
Filling and Icing:
400ml Whipped Cream
4tbsp Condensed Milk (OR to your taste)
150g Biscoff Spread
100ml Melted Biscoff Spread for Drips
150ml Whipped Cream for Decoration
30g Crushed Biscoff Biscuit
Instruction:
1. Cake: Preheat oven to 160C. Prepare tin 6 inches.
2. Whip egg and sugar on medium speed until ribbon consistency, whip on low speed to remove air bubbles.
3. Sieve in flour in 2 stages and fold gently until combined.
4. Warm the milk and butter in the microwave.
5. Add 1-2 scoops of batter and mix well.
6. Pour the mixture into the main batter and fold gently until combined.
7. Pour the batter into an 6-inches lined tin and bake at 160C for 25-30 mins.
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Date Bars | ඩේට් බාර්ස් | டேட் பார்ஸ் | Date square slices | Easy homemade Srilankan recipe.
#DateBars #ඩේට්බාර්ස් #டேட்பார்ஸ் #datebarcookies #datesrecipes
Easy Homemade Date Bar Recipe
රටඉදි වලින් ගෙදරදීම ලේසියෙන් ඩේට් බාර්ස් හදන හැටි
Ingredients | අමුද්රව්ය
( Dough )
Flour 500g | පිටි ග්රෑම් 500ක්
Sugar 250g | සීනි ග්රෑම් 250ක්
Butter 250g | බටර් ග්රෑම් 250ක්
Corn Flour 3 Tbsp | ඉරිගු පිටි මේස හැදි 3ක්
Egg 1 | බිත්තර 1ක්
Salt 1 Tsp | ලුනු තේ හැදි 1ක්
Baking Powder 1 Tbsp | බේකින් පවුඩර් මේස හැදි 1ක්
Vanilla Extract 2 Tsp | වැනිලා තේ හැදි 2ක්
( Date Filling )
Dates 500 g | රට ඉදි ග්රෑම් 500ක්
Cashews 50 g | කජු ග්රෑම් 50ක්
Sugar 3 tbsp | සීනි මේස හැදි 3ක්
Almond Extract 1/4 Tsp
Water 1 cup | වතුර කෝප්ප 1ක්
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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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#DateCakeRecipe #DatesCake #NewYearSpecial #ChristmasSpecial #NoOven #HomemadeCakeRecipe #CakeRecipeInBlender #FruitsCakeRecipe #DatesRecipe
Chocolate Coffee Cake
I made this cake for a gathering at the cafe in our mosque. Someone who was also coming to the gathering liked coffee flavored sweets (I think), so I decided to make a coffee flavored cake in hopes that they'd enjoy it.
Ingredients for chocolate cake:
1 1/3 cup all purpose flour (220g)
1 1/4 cup granulated sugar (250g)
1/2 cup cocoa powder (50g) (not Dutch-process)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
2 eggs
2/3 vegetable oil (115g)
1 cup milk (225g)
For Soak
150g sugar
150g water
2 tsp Instant coffee
For filling (Coffee Italian meringue buttercream)
6 egg whites
1 1/4 cup granulated sugar (220g)
4 tbsp water (50g)
4 sticks butter (450g)
1 tsp vanilla
Pinch of salt
4 tbsp water (50g)
1 tbsp Instant coffee
* the first water measurement is for the sugar syrup that you'll heat up. the second measurement of water is for mixing in the instant coffee.
Tips:
* If your filling curdles and is not emulsifying. Try heating the bowl of the stand mixer very gently with a blow torch while it mixes.
* You can make the italian meringue buttercream without a stand mixer too, although it will be harder. You'll have to use a regular mixing bowl and a mixer instead.
* I recommend sifting all the dry ingredients to prevent lumps from developing in the batter! especially because we're adding cocoa powder and it usually has quite a few lumps.
* For the ganache, I keep it in a plastic container until I need to use it. Then, I heat it in the microwave in increments of 20 seconds until it is just warm and fluid. I use it right away then.
* If you want to prevent a dome from developing on your cake, try covering the sides of the cake pan with foil for when it bakes, or bake at a lower temperature and for a longer period of time.