Chocolate Cake with Italian Meringue (Marshmallow Frosting)
My recipe for a chocolate snowball of happiness. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
For the cake:
1 cup milk
1.5 cups cocoa powder
1 chocolate bar (whatever kind you like)
1.5 cups sugar + a dab of molasses (or the same quantity of brown sugar)
1 cup vegetable oil
8 oz sour cream
4 eggs
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For the frosting:
4 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon cornstarch
1 cup sugar
1/2 cup water
Squeeze of corn syrup (if you have it)
1 teaspoon vanilla extract
For the cake batter, bring the milk to a boil in a large saucepan. Take it off the heat, whisk in the cocoa powder, and allow the pan to cool a bit. While you're waiting, cut up the chocolate bar into small pieces.
Into the pan, put the sugar and molasses (or brown sugar), oil, sour cream and vanilla. Then crack in the eggs, and whisk to combine. Don't worry if it's not completely smooth. Whisk in the flour, baking soda, baking powder and salt.
Pour the batter into two greased 9 or 10-inch cake pans, ideally lined with parchment rounds, and bake at 350 F until a toothpick comes out clean or the internal temperature reads 205-210 F. That takes me about 40 minutes. Let them cool thoroughly before taking them out of their pans.
For the frosting, separate out four egg whites. Put in the corn starch and cream of tartar, and beat until you get soft peaks. In a small sauce pan, mix the water, sugar and corn syrup together and bring to a boil on high heat. When the syrup reaches 240-245 F, drizzle it into the egg whites while beating. Continue to beat until the meringue doesn't seem to be taking on any more volume, 3-4 minutes. Beat in the vanilla.
Let the meringue cool a few minutes (but no more) before frosting the cake. Top with sprinkles, if you're into that.
MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
Chocolate Meringue Cake Recipe | Big Night In
You need a sweet tooth for this one... layers of rich chocolate cake, chewy meringue and cream all stacked up and served to impress. But what's especially brilliant here is the method... we're cutting corners (again) by baking the cake and meringue together as one!
Get the full recipe here:
Wanna become an awesome home cook? Sign up to our Sidekick app and be the hero of your kitchen:
Making Claire Saffitz's Flourless Chocolate Meringue Cake! | What's For Dessert Review
Ayooooo besties! Hope you're well
I decided to crack open Claire Saffitz's newest cook book, What's For Dessert? and wanted to take you guys along with me. Hopefully this was somewhat entertaining.
lol
We love Claire Saffitz in this house! She always shows her versatility and knowledge about baking and pastry arts and I just respect the hell out of her and her career. But anyway- hope you enjoy the video!
RASPBERRY COMPOTE
2 cups fresh raspberries, divided 250g
1/4 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1. In a medium saucepan over medium-high heat, combine 1 1/2 cups raspberries, sugar, lemon juice, and salt. Bring to a boil, stirring often. Lower heat to medium-low, and allow to simmer, stirring often, until the berries have broken down and compote begins to thicken, 5 to 10 minutes.
2. Add remaining 1/2 cup raspberries and cook for an additional 2 minutes. Remove from heat and allow to cool completely before serving.
SOCIALS
Instagram: Instagram.com/asmadebyamanda/
Twitter: Twitter.com/AmandaStubs/
Website: asmadebyamanda.com
Music
Chillpeach - In Dreamland :
:)
Chocolate Swiss Meringue Buttercream | delicious. Magazine
Learn how to make perfect chocolate swiss meringue buttercream with our easy recipe. This glossy frosting holds its shape and is ideal for decorating sponges and cupcakes.
Ingredients:
150g caster sugar
140g egg whites (about 5)
¼ tsp salt
300g unsalted butter, diced and softened
100g dark chocolate, melted and cooled
100g milk chocolate, melted and cooled
1 tsp vanilla extract
You'll also need...
Method:
1. Put the sugar, egg whites and salt in a large clean bowl set over a pot of barely simmering water. Cook, stirring, until the sugar dissolves and the mixture reads 72°C on a thermometer. Transfer to a bowl/stand mixer bowl and whisk with an electric mixer on medium until thick, glossy and completely cool.
2. Whisk in the butter, 2 cubes at a time, incorporating each addition into the meringue before adding the next. Continue until all the butter is added. The mixture will look curdled at first, but keep whisking and it will come back together. Increase the mixer speed to high and whisk for 2 minutes more. Add both cooled chocolates, then whisk again until combined. Set aside at room temperature until ready to ice your cake or cupcakes.
For more information and for the full recipe, copy and paste here: bit.ly/38eUove
초콜릿 케이크 with 스위스 머랭 버터크림 만들기 : Chocolate Cake with Swiss Meringue Buttercream Recipe | Cooking tree
초콜릿 케이크 with 스위스 머랭 버터크림 만들기 : Chocolate Cake with Swiss Meringue Buttercream Recipe
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
촉촉한 케이크 시트에 초코 크림을 샌드한 초콜릿 케이크를 만들었어요~
특별한 아이싱 기술도 필요 없고 케이크 시트도 자르지 않고 사용해 쉽게 만들었던 것 같아요~
장식으로 흘린 가나슈는 온도만 잘 지켜 사용하면 예쁘게 잘 흐르더라구요~
스위스 머랭 버터크림에 녹인 초콜릿을 넣어 만들어 부드럽고 덜 느끼하고 분리도 잘 나지 않아서 사용하기에 좋은 것 같아요~
버터크림은 온도에 따라 질감이 많이 달라지는데 너무 묽으면 냉장실에 5분 정도 씩 넣어 차갑게 해서 사용하시면 됩니다~
시트가 촉촉하면서도 밀도가 있어 진한 맛이 느껴지고 크림도 부드럽고 초콜릿 맛이 많이 나서 정말 맛있더라구요~
즐겁게 시청하세요~♬ Enjoy~
-----------------------------------------------------------------
▶틀 사이즈 Mold size : 15cm
▶재료
뜨거운 물 80g
코코아파우더 35g
달걀 80g
바닐라익스트랙 2g
설탕 115g
우유 80g
녹인 무염버터 65g
중력분 115g
베이킹파우더 2g
베이킹소다 2g
달걀흰자 2개
설탕 90g
소금 0.5g
바닐라익스트랙 2g
무염버터 150g
녹인 다크 커버춰 초콜릿 70g
코코아파우더 15g
가나슈 (초콜릿 40g + 생크림 30g + 무염버터 7g)
▶레시피
1. 뜨거운 물에 코코아파우더를 체 쳐 넣고 섞은 뒤 달걀과 바닐라익스트랙을 넣고 섞는다.
2. 설탕과 우유를 넣고 섞고 녹인 무염버터를 넣고 섞은 뒤 중력분, 베이킹파우더, 베이킹소다를 체 쳐 넣고 섞는다.
3. 2개의 15cm 틀에 반죽을 나눠 붓고 160도 예열한 오븐에서 25분 정도 굽고 식힌다.
4. 달걀흰자에 설탕과 소금을 넣고 섞고 끓는 물 위에 올려 저으며 온도를 70도 정도로 올린다.
5. 달걀흰자를 뿔이 서는 단단한 머랭이 될때까지 휘핑하고 바닐라익스트랙을 넣고 섞는다.
6. 실온상태의 말랑한 무염버터를 나눠 넣으며 부드럽게 섞일 때까지 휘핑하고 녹인 다크 커버춰 초콜릿을 넣고 섞는다.
7. 코코아파우더를 체 쳐 넣고 섞는다.
8. 15cm 틀에 시트 한개를 넣고 크림을 넣어 평평하게 한 뒤 다른 시트 한개를 거꾸로 뒤집어 올린다.
9. 윗면에 크림을 바르고 냉장실에서 1시간 정도 굳힌 뒤 틀에서 꺼내 옆면에 크림을 채워 바르고 얇게 아이싱하고 냉동실에서 20분 정도 굳힌다.
10. 30~31도 정도의 가나슈를 흘려 장식한다.
▶Ingredients
80g Hot water
35g Cocoa powder
80g Egg
2g Vanilla extract
115g Sugar
80g Milk
65g Melted unsalted butter
115g All-purpose flour
2g Baking powder
2g Baking soda
2 Egg whites
90g Sugar
0.5g Salt
2g Vanilla extract
150g Unsalted butter
70g Melted dark couverture chocolate
15g Cocoa powder
Ganache (40g chocolate + 30g heavy cream + 7g unsalted butter)
----------------------------------------------------------------
시청해주셔서 감사합니다~♥
Thank you for watching~
-----------------------------------------------------------------
▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶저는 한국인이고 여성입니다~
저는 쿠킹트리 채널만 운영하고 있으며 세컨 채널은 운영하지 않습니다.
I am South Korean and female~
I only run the Cooking Tree channel and I don't run the Second Channel.
#초콜릿케이크 #초코케이크 #스위스머랭버터크림
Chocolate Hazelnut Meringue Cake
In this video, I was learning to make Chocolate Hazelnut Meringue Cake. A cake with moist chocolate nutty cake as base and paper thin crisp meringue on top.
Ingredients for Chocolate Cake (base):
240gram dark chocolate
180gram unsalted butter
2 eggs
4 eggs (separate the egg white and egg yolks)
90 grams of brown sugar
1 teaspoon vanilla extract
50gram all purpose flour (sifted)
1/2 teaspoon baking powder (sifted)
400gram toasted hazelnut (ground)
Ingredients for the Meringue (top):
200gram granulated sugar
1 teaspoon white vinegar
1 tablespoon corn starch
25 gram cocoa powder, sifted (leave extra for dusting)
Steps:
Step 1: melt dark chocolate and butter over simmering water (be careful your pot of chocolate and butter should not be touching the water surface, we are using the steam to gentle and slowly melt the chocolate mixture) Once it's melted, set aside to cool.
Step 2: In a bowl, add in the 2 eggs, 4 egg yolks, brown sugar and vanilla extract. Beat in medium-low speed until light and fluffy (double in size)
Step 3: After the egg mixture has doubled in size, the chocolate mixture should be cool by now. Combine the egg mixture & chocolate mixture and mix well.
Step 4: In another bowl, sift the flour, baking powder and ground hazelnut. After that, sift the flour mixture again over the egg mixture. Fold to mix well.
Step 5: transfer the mixture to a baking pan lined with parchment paper. Bake in the over for 170 degree celcius for 30-35 minutes.
While waiting for the chocolate cake to bake, let's work on the meringue!
1) Beat the remaining 4 egg whites at a low speed until soft peak.
2) Add in the sugar gradually (don't rush in)
3) Add vinegar and beat for another 2-3 mins until the meringue turn glossy.
4) once it's done, sift the cocoa powder over the meringue. Fold to mix well.
5) Once the chocolate cake is out of the oven, pour the meringue over the chocolate cake, spread it on top evenly.
6) Pop it into the over again to bake for another 20-25 mins at 150 degree celcius.
Voila! There you have it, a rich and moist chocolate cake with crispy meringue on top.
Enjoy!