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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
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Easy chocolate cakes for two!
Moist Chocolate Cake From Scratch (with Coffee)
Yes, I said the word moist. And I don't regret it. You won't either after you try this cake. It comes together in one bowl, and the addition of coffee makes for a beautifully intense chocolate flavor. The texture is soft and light, and yet (yes) moist at the same time. It's a family favorite!
P.S. I've always use 8 cake rounds for this recipe, but they are definitely fairly full. If you're not feeling like pushing your luck, use 9 rounds instead.
Website: thegourmetbonvivant.com
Full blog & recipe:
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The Ultimate Sticky Toffee Cake from the BRAND NEW Crumbs & Doilies recipe book! | Cupcake Jemma
✨????THE CRUMBS & DOILIES BOOK IS FINALLY HERE!!!????✨
Thank you so much for all your support and love for this book - we're so incredibly proud of it and cannot wait to see all your bakes from it! Use the hashtag #crumbsanddoiliesbook over on instagram so we can see how you get on!! If you'd like to get your hands on a copy of the book, hit the links below!
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We wanted to share one of our favourite cake recipes from the book on release day, so please enjoy the DELICIOUS sticky toffee pudding cake! 4 layers of squishy, spiced date sponge filled with a trio of creme patissier, sticky toffee sauce and sticky toffee swiss meringue buttercream. IT'S INSANE! tag us in your snaps over on instagram when you recreate this because we love seeing how you get on!
STICKY TOFFEE SPONGE
450g pitted, soft dates
6 balls of stem ginger
525g boiling water3 tsp bicarbonate of soda
225g unsalted butter
450g light brown sugar
6 eggs525g self-raising flour
1 ½ tsp ground ginger
1 ½ tsp ground cinnamon½ tsp ground nutmeg
¾ tsp sea salt
STICKY TOFFEE SAUCE
160g unsalted butter
160g dark muscavado sugar200g double cream
½ tsp MarmitePinch of sea salt
CRÈME PÂTISSIÈRE
225g milk1 tsp vanilla
70g caster sugar20g cornflour1 egg & 1 egg yolk
SWISS MERINGUE BUTTERCREAM
300g egg whites
½ tsp sea salt600g caster sugar
1 tsp vanilla
720g unsalted butter
Half the sticky toffee sauce
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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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Ganache recipe for perfectly ganaching a cake!
Super easy ganache recipe that's perfect for ganaching a cake! Simply use a 2:1 ratio of 50% dark chocolate to heavy cream and you're good to go!
Ganache quantity for covering an 8 inch 2 layer cake (increase the quantity for larger cakes):
Dark chocolate ganache (2:1 ratio):
- 1kg dark chocolate
- 500ml heavy cream
In the video I used this amount to cover a 6 inch 4 layer cake, and had extra ganache left over.
Full YouTube video here:
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