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How To make Chocolate Romance Cake
1 3/4 c Flour, sifted all-purpose
-or 2 c cake flour 1 ts Baking powder
4 tb Buttermilk, powdered
9 ts Cocoa
1 ts Vanilla
1 1/2 c Sugar
1 ts Salt
1 ts Cinnamon
1 ts Cloves, ground
1 ts Allspice
1/2 c Mayonnaise, + 3 tb
2 md Eggs
1 c Sour cream
8 oz Cream cheese
1/4 c Butter
1 Confectioner sugar
1/4 c Cocoa
1 ts Vanilla
Cinnamon, dash optional Preheat oven to 350 degrees F.(moderate) Grease and flour two or three 8 inch layer pans or one 9x12x2 cake pan. Mix all dry ingredients together. Blend in mayonnaise, eggs, vanilla and 1/2 of sour cream. Beat 2 minutes at medium speed with mixer or 300 strokes by hand. Add remaining sour cream and beat 2 minutes longer. Pour into pans. Bake 25 to 35 minutes until a toothpick inserted in center comes out "clean". Cool on rack a few minutes before removing from pan. When cool, frost cake! FROSTING: Cream butter and cream cheese together until fluffy, gradually add dry ingredients one at a time until all are well blended. Add vanilla and blend well.
How To make Chocolate Romance Cake's Videos
5 Minute CHOCOLATE CAKE ! NO Oven - NO Pan - Easy Chocolate Cake Recipe
5 minute Chocolate Cake Recipe - Chocolate Cake Without Oven
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Easy 5 minute Chocolate Cake ( 9 or 10 inch cake ) :
- 220 gr All Purpose Flour ( 1 1/2 cups )
- 85 gr Unsweetened Cocoa Powder ( 2/3 cup)
- 150 gr Sugar ( 3/4 cup)
- 3 tsp Baking Powder
- 130 gr Oil (1/2 cup + 1 tbsp) NOTE: ( I used Oil in this video, but if you can I do recommened using melted butter )
- 550 gr Warm Milk ( or Water ) (1 3/4 + 2 tbsp )
*PLEASE READ* : Remember cooking time will vary depending on your microwave and size/material of your bowl/container. For a 9 or 10 inch container check the cake after 5 min, if the cake isn't ready leave it a bit longer making sure to keep an eye on it. If you're using a smaller container ( 7 - 8 inch) cut the recipe in half and check the cake after 3 min. Use a microwave safe bowl. DO NOT refrigerate this cake!
Easy Chocolate Frosting:
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
No-Bake Triple Chocolate Mousse Cake Recipe
This triple chocolate mousse cake is rich, chocolaty and decadent, hardly not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an Oreo crust, is simply hard to resist.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Oreo Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Dark Chocolate Mousse
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
Milk Chocolate Mousse
5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
White Chocolate Mousse
5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
For decorating (optional)
Cocoa powder
Fresh berries
1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.
3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
6. Repeat the same steps for preparing the milk and white chocolate mousse layers.
7. Refrigerate the cake for 4 hours or overnight to set.
8. Run a knife around the edges of the cake to remove the sides of the pan.
9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
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Chocolate Mousse Cake Recipe By Food Fusion
A lovely Chocolate Mousse Cake recipe in Urdu and English. Make it for someone you love. #HappyCookingToYou
Written Recipe:
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Chocolate Mousse Cake
Recipe in English:
Ingredients:
-Plain pound cake 1
-Cream 100 ml
-Dark cooking chocolate 150 gms
-Cheeni (Sugar) ½ Cup
-Anday ki zarde (Egg Yolks) 3
-Gelatin powder 1 & ½ Tsp
-Coffee 1 tsp
-Neem garam pani (Warm water) 2-3 Tbs
-Cream (Refrigerated) 200 ml
-Chocolate shaving
-Cherries for garnishing
Directions:
-Take plain pound cake and cut out a thin layer of cake, trimming the edges and place this layer in a 6-inch spring form pan.
-In double boiler,add water and simmer on low flame, place bowl, add dark chocolate and sugar, mix on low flame.
-Add cream and mix until smooth.
-Add egg yolks one by one and mix continuously for 2-3 minutes, turn off the heat.
-In gelatin, add coffee and warm water and mix.
-Now add this mixture in chocolate mixture and whisk continuously to avoid any lumps, keep aside for 5-8 minutes.
-Whisk 200 ml cream until soft peaks forms.
-Once the mixture is cooled, add whipped cream and mix well.
-Pour the mousse mixture over the cake layer in the spring form pan and refrigerate it for 4-6 hours.
-Run a knife around the edges to loosen cake from the sides of the pan and remove cake from spring form pan.
-Garnish with chocolate shavings and cherries.
-Chocolate mousse cake is ready.
Recipe in Urdu:
Ajza:
-Plain pound cake 1
-Cream 100 ml
-Dark cooking chocolate 150 gms
-Cheeni (Sugar) ½ Cup
-Anday ki zarde (Egg Yolks) 3
-Gelatin powder 1 & ½ Tsp
-Coffee 1 tsp
-Neem garam pani (Warm water) 2-3 Tbs
-Cream (Refrigerated) 200 ml
-Chocolate shaving
-Cherries for garnishing
Directions:
-Plain pound cake lein aur us ki thin layer cut ker lein,cake ka kinaray trim karein aur cake layer ko 6-inch spring form pan mein rakh dein.
-Double boiler mein pani dal ker halki ancch per simmer karein,bowl rakh ker dark chocolate aur cheeni dal ker ka halki ancch per mix karein.
-Cream dal ker smooth hunay tak mix karein.
-Ek,ek ker ka anda ki zardiyan shamil karein aur musalsal mix kertay rahein 2-3 minute kliya aur chulha bund ker dein.
-Gelatin mein coffee aur neem garam pani dal ker mix ker lein.
-Ab is mixture ko chocolate mixture mein dal ker musalsal whisk kertay rahein ta ka koi lumps na banayein, 5-8 minute kliya side per rakh dein.
-200 ml cream ko whisk karein yahan tak ka soft peaks bun jayein.
-Jaisa he mixture thanda ho us mein whipped cream shamil ker ka mix ker lein.
-Mousse mixture ko spring form pan k ander cake layer ka upper dal dein aur 4-6 hours kliya refrigerate ker lein.
-Cake ki sides ko knife ki madad sa loose ker lein aur cake ko spring form cake sa nikal lein.
-Chocolate shavings aur cherries sa garnish karein.
-Chocolate mousse cake tayyar hai.
Chocolate Fudge Poke Cake! Recipe tutorial #Shorts
How to make a Chocolate Fudge Poke Cake!
Hey Eloise here from Fitwaffle Kitchen! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this Chocolate Fudge Poke Cake! I always love a thick layer of frosting but you can add as much as you please!
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
Here's a link to my most recent full length video:
#shorts #tutorial #recipe #cake #baking
How To Make a Moist Chocolate Cake Everytime (Essential Recipe)
Having a go-to recipe for a chocolate cake is like your favorite white t-shirt, or little black dress. This essential recipe will give you super moist chocolate cake, everytime.
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Ingredients:
CHOCOLATE CAKE
2 cups all-purpose flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1 tsp coffee powder
1 cup milk
1/2 cup canola oil
2 pcs eggs
1 tsp vanilla extract
1 cup hot water (from boiling)
CHOCOLATE GANACHE
1/2 kg semi-sweet chocolate
2 tbsp unsalted butter
1 (250 mL) pack cream
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The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.
If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
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Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
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