Chocolate Bundt Cake - | egg-less - no oven |
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This easy Chocolate Bundt Cake is the BEST chocolate cake recipe! This bundt cake always gets hearts because it is easy to make, moist, and perfect for any celebration. You will love this easy homemade chocolate cake!
A Bundt cake (/bʌnt/) is a cake that is baked in a Bundt pan, shaping it into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. reference :
Spice Bites Blog – 223
Chocolate Bundt Cake ingredients :
condensed milk 1/3 cup
sugar 1/3 cup
cooking oil 1/2 cup
white vinegar or lemon juice 2 tbsp
flour (maida) 2 cup
cocoa powder 1/3 cup
baking powder 1/2 tbsp
baking soda 1/2 tsp
instant coffee 1 tsp
warm milk 1 cup
***baking pan size 8 inch ****
for oven : preheated oven 170c & bake for 40 to 45 minutes.
Dark chocolate on top - 200g ( can be use chocolate ganache or chocolate sauce)
milk 1/2 cup
grated chocolate on top _ optional
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Fallout Cookbook: Spicy Chocolate Bundt Cake
Just in time for the annual Vault Bake Off a Spicy Chocolate Cake that everyone can enjoy.
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Ingredients:
2/3 cup coco powder
2 cups AP flour
1tea baking powder
1 tea baking soda
1/2 tea salt
1/2 cup butter at room temp
1 cup sour cream
1 1/2 cups sugar
2 tea ground cinnamon
1 tea cayenne pepper
2 eggs
2 tea vanilla extract
1 1/2 cups buttermilk
Glaze
2 TBS unsalted butter
1/4 cup heavy cream
1/2 cup confectioners sugar
1/2 cup chocolate chips
1 tea vanilla extract
Chocolate bundt cake with chocolate ganache
chocolate ganache cake | chocolate bundt cake | simple chocolate cake | moist chocolate cake | chocolate cake recipe | chocolate bundt cake with chocolate ganache
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#chocolatebundtcakewithchocolateganache
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Spice Bites Blog – 312
today it is chocolate bundt cake with chocolate ganache. This fudgy Chocolate Bundt Cake is topped with a decadent chocolate ganache glaze. this ganache chocolate cake easy to make and sure to please! enjoy
Ingredients:
for the chocolate cake:
milk 1/2 cup
white vinegar or lemon juice 1tbsp
sugar 1/2 cup
cooking oil 1/2 cup
flour (maida) 1 cup
cocoa powder 1/3 cup
baking powder 1tsp
baking soda 1/2 tsp
for chocolate ganache :
flour (maida) 1/4 cup
cocoa powder 2tbsp
instant coffee 1tsp
sugar 1/3 cup
milk 2 cups (500ml)
some sprinkles on top - optional
*** baking pan size 8inch***
*** baking time : bake preheated oven at 170c for 30 to 35 minutes
*** CUP SIZE -***
FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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(you can chose any cake ideas from our Baking Recipes)
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Birthday Cake Only 3 Ingredients :
Chocolate Pastry Only 3 Ingredients :
Chocolate pudding recipe :
Biscuit Cake Only 3 Ingredients :
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Pleαѕe like the video, leαve your coммeɴтs αɴd ѕнαre мore ;
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IF you like our recipes don't forget to SUBSCRIBE - click The BELL for notifications - Please share them with your friends & family. We have many new videos coming up, so stay tuned!
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Halloween Pumpkin Chocolate Bundt Cake | Recipe by Teka
Turn on the oven and learn how to prepare this terrifying pumpkin Bundt Cake. The perfect dessert for your Halloween party and enjoy a sweet night of terror.
------------------------------
INGREDIENTS
160 g Butter
180 g Flour
150 g Sugar
2 Eggs
40 g Cocoa powder
1 teaspoon of vanilla extract
60 ml Milk
60 ml Cream
1 teaspoon of baking powder
1 teaspoon of salt
200 g White chocolate
50 ml Cream
Orange food coloring
-----------------------------
DIRECTIONS
1. Whisk the butter and sugar with a blender, medium to high speed, until you have a fluffy and pale batter.
2. Add the rest of the ingredients and whisk until everything is well-combined.
3. Pour the dough in molds with the shape of a half pumpkin or other funny molds.
4. Bake at 190ºC for 10 minutes or until you poke the dough with a toothpick and comes out clean.
5. Meanwhile, melt the white chocolate and cream in the microwave for 30 seconds.
6. Stir and add some orange food coloring. Heat again for 30 seconds until it is completely melted.
7. Put together the small sponge cakes to form a pumpkin shape.
Coat the sponge cakes with the orange chocolate and create the leave and the stem with fondant.
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Professional Baker Teaches You How To Make BUNDT CAKE!
Pumpkin Chocolate Bundt Cake is on the Thanksgiving menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 12-cup bundt cake (20 slices)
Bundt Cake
2 ¾ cups (415 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 ¾ tsp (8.5 g) baking powder, divided
1 tsp (5 g) baking soda
1 tsp (3 g) ground cinnamon
1 tsp (3 g) ground ginger
½ tsp (2.5 g) salt
2 cups (500 mL) pure pumpkin puree
1 cup (250 mL) buttermilk, divided
1 cup (200 g) packed light brown sugar
2 large eggs
¼ cup (60 mL) vegetable oil
½ cup (60 g) cocoa powder, sifted
Butterscotch Glaze
¼ cup (60 g) unsalted butter
1/3 cup (70 g) packed dark brown sugar
2-3 Tbsp (30-45 mL) milk
1 cup (130 g) icing sugar, sifted
1 tsp (5 mL) vanilla extract
1. Preheat the oven to 350 F (180 C) and grease a 12-cup (3 L) bundt pan.
2. Sift the flour, granulated sugar, 2 ½ tsp (7.5 g) of the baking powder, baking soda, cinnamon, ginger and salt into a large mixing bowl.
3. In a separate bowl, whisk the pumpkin puree, ¾ cup (175 mL) of the buttermilk, brown sugar, eggs and oil and add this to the dry mixture, whisking until smooth. Divide the batter in half and add the cocoa powder, remaining ¼ cup of buttermilk and ¼ tsp (1 g) of baking powder into one bowl until evenly combined.
4. Dollop alternating large spoonfuls of pumpkin and chocolate batter into the pan, until both batters are used up. Use a skewer to swirl the batter a little bit. Bake the bundt cake for 60-75 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the bundt cake for 30 minutes in the pan and then tip it out onto a rack to cool completely.
5. For the glaze, melt the butter and cook it until it browns, about 2 minutes. Strain the particles out and place the browned butter in a clean pot and add the brown sugar and 2 Tbsp (30 mL) of the milk and bring to a full boil while stirring. Pour this over the icing sugar in a bowl, add the vanilla and stir until cooled enough to be glaze consistency – if it seems too thick, you can add the remaining 1 Tbsp (15 mL ) of milk, a little at a time, until you get the right consistency (it should be somewhat fluid but not runny.) Pour this overtop of the bundt so that it drips partway downs the sides. Leave the glaze to set for an hour before slicing.
The bundt will keep for 3 days, well-wrapped.
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Chocolate Bundt Cake | Moist Chocolate Bundt Cake
Chocolate Bundt Cake | Moist Chocolate Bundt Cake | How To Make Chocolate Bundt Cake
Ingredients:
All purpose flour - 2cup (250g)
Cocoa powder - ¾cup (75g)
Sugar - 1¾cup (350g)
Oil - ½cup (120ml)
Sour cream - ¾cup (180g)
Egg - 2
Baking powder - 1½tsp
Baking soda - 1tsp
Vanilla essence - 2tsp
Salt - 1tsp
Hot water - 1cup (240ml)
Instant coffee powder - ½tbsp
Heavy cream - ⅔cup (160ml)
Dark chocolate - 150g
#chocolatebundtcake #bundtcake #chocolatecake #moistbundtcake #spicyfoodz #spicyfoodzrecipes