Amazing Chocolate Babka Recipe
Rich and decadent, this chocolate Babka is a delicious enriched bread that has ribbons of chocolate running throughout it. This visually stunning chocolate babka is perfect for any occasion and any meal. Enjoy both loaves immediately, or freeze one for later!
RECIPE:
If you’ve never had chocolate babka before, then all you need to know is that it’s half bread, half cake, and 100% delicious! This yeast-based dough is sweet, soft, and buttery, making it hard to have just one slice. I also love how beautiful each slice is thanks to the layers of chocolate throughout the babka bread.
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เค้กช็อกโกแลตไร้แป้ง เค้กช็อกโกแลต สูตรเข้มข้น Supreme Chocolate Cake | FoodTravel พารวย
เค้กช็อกโกแลต Supreme Chocolate Cake foodtravel พารวยทำง่าย ขายดีไม่มีเอ้าท์ นำเสนอเมนูช็อกโกแลตเค้ก ซึ่งตัวนี้จะมีความเข้มข้นมากๆ เนื้อสัมผัสละลายในปาก อร่อยมากๆ เลยค่ะ รสชาติและต้นทุนของเค้กขึ้นอยู่กับช็อกโกแลตที่ใช้ วิธีทำก็ง่ายมากๆ ไปลองทำกันนะคะ
วัตถุดิบเค้กช็อกโกแลต Supreme Chocolate Cake
สำหรับ 6 ชิ้น
เวลา 50 นาที
1. dark chocolate 160 กรัม
2. เนยสด 80 กรัม
3.ไข่ขาว 3 ฟอง
4.ไข่แดง 3 ฟอง
5. น้ำตาลทราย 35 กรัม
6. ครีมออฟทาทาร์ 1/4 ช้อนชา
อุปกรณ์ที่ใช้
พิมพ์วงกลม
วิธีทำเค้กช็อกโกแลต Supreme Chocolate Cake
1. ละลายช็อกโกแลตและเนยด้วยไมโครเวฟไฟปานกลางประมาณ 1 นาที คนให้เข้ากันละลายจนหมด พักไว้
2. ตีไข่ขาวกับครีมออฟทาร์ทาร์ ให้เป็นฟองหยาบๆ ค่อยๆใส่น้ำตาลทรายลงไป ตีต่อจนตั้งยอดแข็ง ค่อยๆนำไปตะล่อมกับส่วนผสมในข้อ 1 จนเข้ากันดี นำไปอบไฟบน ล่าง อุณหภูมิ 180 เซลเซียส เป็นเวลา 25-30 นาที จึงนำออกมาพักไว้ให้เย็น นำไปแช่เย็นประมาณ 3 ชั่วโมง จึงนำออกจากพิมพ์แล้วจัดเสิร์ฟ โรยผงโกโก้ตามชอบ
Moist Chocolate Cake Recipe (with or without oven) | THE SUPREME VERSION | [ASMR]
● The Most Amazing Chocolate Cake is full of moist, chocolaty perfection. This is the chocolate cake you've been dreaming of!
촉촉한 초콜릿 케이크 레시피
초콜릿 가나슈 레시피
초콜릿 거울 유약 레시피
1:03
#SupremeMoistChocolateCake
#MoistChocolateCake
#ChocolateGanache
#JesseChoiASMR
#ChocolateMirrorGlazed
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???? Ingredients
[Supreme Moist Chocolat Cake]
• Boiling Water 240ml |1cup
• All-Purpose Flour 210g |1-2/3cups
• Granulated Sugar 400g | 2cups
• Extra Dark Unsweetened Cocoa Powder 85g | 2/3cup
• 2 Whole Eggs
• Milk 240ml | 1cup
• Vegetable Oil 120ml |1/2cup
• Coffee 1/2tsp
• Baking Powder 1-1/2tsp
• Table Salt 1tsp
• Baking Soda 1-1/2tsp
• Vanilla Extract 1tsp
[Chocolate Ganache]
• Unsweetened Whipping Cream 519ml
• Semisweet Dark Chocolate 360ml
• A pinch of Salt
[Chocolate Mirror Glazed]
• Gelatine Powder 14tsp
• Tap Water 13tbsp (please add water if needed, make sure that the gelatine absorb the water)
• Water 300ml
• Unsweetened Whipping Cream 300ml
• Cocoa Powder 1cup
• Granulated Sugar 226g | 1-1/8cup
????Instructions
1. If using an oven preheat to 284 °F (140 °C). if using a steamer preheat the water by simmering.
2. Prepare the cake pans with parchment paper on the bottom and then grease the sides of the pans.
3. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt.
4. Add eggs, milk, oil, and vanilla. Mix for 2 minutes until well combined.
5. Combine the coffee into the boiling water stir a bit then pour boiling water. The batter will be almost as thin as water. If you taste it, it will NOT taste good! But don't worry. It tastes great after baking.
6. Divide the batter between the two pans. I weigh mine about 500g each pan.
7. Bake the cake for 50 minutes. over 140°C
or steam for 50 minutes over a medium-low fire or until a toothpick comes out with some moist crumbs, but no uncooked liquid.
8. Let cool completely before removal from the pan run a knife on the side of a cake. Wrap it with cling wrap to preserve the moisture, let's make our frosting.
9. Place cream in a small saucepan over heat and simmer it DO NOT let it boil – it might cause the chocolate to split or go grainy.
10. Pour hot cream over chocolate, leave for 10 minutes. Do not cover, stir until cream and chocolate are incorporated and it's silky smooth.
11. Place the whisk attachment and the ganache in the fridge for 20 minutes then whip on high for 2 minutes until it changes to a pale brown color and it's fluffier.
12. You're now ready to construct your cake crumb coat the cake first refrigerate it and after an hour covers your cake with the remaining ganache to make it as smooth and level as possible as you can, then put it back in the fridge for 2 to 3 hours. ( I'm not going to teach you how to construct the cake for sure some of you are better than me.)????
13. Place water in a small bowl. Then sprinkle gelatine across the surface, mix just so all the powder is wet. Leave for 5 minutes – it will become like a rubber consistency. (This is called blooming gelatine.)
14. Place cocoa and water in a medium saucepan then mix until virtually lump-free.
15. Add the cream to the cocoa mix and stir. Add the sugar, then GENTLY continue to mix to combine.
16. Turn the stove onto medium-high heat. As soon as it comes to a boil while cooking the glaze try to catch as many bubbles as you can, turn off the stove. Add gelatine lump, then stir until it dissolves and you have a smooth glossy glaze. (There may be some white foam, that's ok.)
Checklist before you start pouring to ensure you nail it!
Your glaze is at 30°C/86°F (give or take 2 degrees);
You strained into the pouring jug just before using it; and
The cake was chilled for at least 30 minutes.
17. Take out the chilled the from the fridge and pour starting in the middle of the cake, pour in an expanding spiral motion outwards towards the edge of the cake, so the glaze spreads across the surface and down the sides. Pour with confidence!
18. Decorate your cake the way you want it to be. and don't forget to tidy up and cover some flaws in your cake.
Enjoy!
T H A N K Y O U F O R W A T C H I N G ! ♥
감 사 합 니 다 ♡
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Pillsbury Yellow Cake Mixture; Moist Supreme cake with Chocolate Cream Topping
Pillsbury Yellow Cake easy cooking directions:
Mix with 3 eggs(room temperature,1/2 cup oil and ½ water. Bake at 350 F (150C ) preheated over.
Grease baking pan with butter. Bake 30-40 minutes.
Chocolate Cream easy to make with 1 stick butter ( 100 gram) mixed with creamy texture. Creamy texture consists of mix ½ cup milk with 1 cup sugar plus 1 tbsp flour; cook until tick consistency, when it is cool add 1 tbsp coco powder.
Supreme Chocolate Cake with Chocolate Mousse Filling Recipe #cooking #recipes #Supreme #Chocolate
Supreme Chocolate Cake with Chocolate Mousse Filling Recipe
Chocolate lovers, rejoice! This Supreme Chocolate Cake with Chocolate Mousse Filling is sure to satisfy your sweet tooth. This decadent dessert features a rich and moist chocolate cake layered with a smooth and creamy chocolate mousse filling.
Ingredients:
For the cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water
For the chocolate mousse filling:
1 cup heavy cream
1 cup semisweet chocolate chips
2 tbsp unsalted butter, cut into small pieces
1 tsp vanilla extract
Pinch of salt
For the chocolate ganache:
1 cup heavy cream
2 cups semisweet chocolate chips
Instructions:
Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottom with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Slowly stir in the hot water until the batter is smooth.
Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cakes to cool completely in the pans.
To make the chocolate mousse filling, heat the heavy cream in a saucepan over medium heat until it begins to steam. Remove from heat and stir in the chocolate chips, butter, vanilla extract, and salt until the mixture is smooth.
Chill the chocolate mousse in the refrigerator for at least 2 hours, or until set.
To make the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it begins to steam. Remove from heat and stir in the chocolate chips until the mixture is smooth.
Allow the ganache to cool slightly before using.
To assemble the cake, place one cake layer on a serving plate. Spread the chocolate mousse filling on top of the cake layer. Place the second cake layer on top of the filling.
Pour the chocolate ganache over the top of the cake, spreading it evenly over the sides and top.
Chill the cake in the refrigerator for at least 1 hour before serving.
This Supreme Chocolate Cake with Chocolate Mousse Filling is sure to impress your family and friends. It's the perfect dessert for special occasions or anytime you're in the mood for something indulgent and delicious. Enjoy!
Follow the best cooking store
Making Ghirardelli Chocolate Supreme Brownies – Preparation & Review
In this video, we are preparing and then reviewing the Ghirardelli Chocolate Supreme Brownie Mix. It was $1.99 at Target.
Music Credit: EDM Detection Mode Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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