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How To make Chocolate Triangle Cake Part 1

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4 Eggs; separated
3/4 c Sugar; divided
1 ts Vanilla extract
3/4 c All-purpose flour
3/4 ts Baking powder
1/4 ts Salt
Satiny chocolate frosting = see recipe Crystallized violets Recipe by: Southern Living
Grease bottom and sides of two 15 x 10 x 1-inch jellyroll pans with vegetable oil, and line with wax paper; grease and flour wax paper. Set aside. Beat egg yolks in a large bowl at high speed of an electric mixer until thick and lemon colored. Gradually add 1/4 cup sugar to egg yolks, beating constantly. Beat in vanilla. Beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into yolk mixture. Combine flour, baking powder, and salt; gently fold flour mixture, one third at a time, into egg mixture. Spread batter evenly into prepared pans; bake at 400 degrees for 5 minutes. When cake is done, turn out onto wire racks to cool completely. Peel off wax paper. Stack the two layers on top of each other to allow even slicing. Using a long serrated knife, slice layers crosswise into strips of the following widths: 3-1/2 inches, 3 inches, 2-1/2 inches, 2 inches, 1-1/2 inches, 1 inch, and 1/2 inch. Spread one side of both of the 3-1/2-inch strips with a thin layer of Satiny Chocolate Frosting. Top each strip with a 3-inch strip, keeping edges even on one lengthwise side. Forming two stacks of strips, repeat spreading thin layers of frosting, and topping with successively smaller cake strips, keeping edges even, until all cake strips are used. (Stacks will be slanted on one side, with layers running horizontal; each stack of cake strips represents half the triangle.)Turn stacks onto jellyroll pan, even edges down (layers now run vertical). Cover cake stacks with aluminum foil, and place a weight (packages of cake or pancake mix) on the slanted side of 1 hour. Recipe continues on Chocolate Triangle Cake-Part 2. -----

How To make Chocolate Triangle Cake Part 1's Videos

Professional Baker Teaches You How To Make CHOCOLATE CAKE!

Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed.

Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out!

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Ingredients

Cake

2 ½ cup (375 g) all-purpose flour
1 cup (120 g) regular cocoa powder
2 ¼ (12 g) tsp baking soda
1 ½ (8 g) tsp salt
1 tsp (3 g) baking powder
1 ¼ (250 g) cup sugar
¾ cup (150 g) dark brown sugar, packed
1 cup (225 g) unsalted butter, room temperature
2 ¼ cup (560 ml) buttermilk, room temperature
2 large large eggs, room temperature
1 ½ (8 ml) tsp vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, melted and cooled

Frosting

3 cup (775 g) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
24 oz (680 g) bittersweet chocolate, chopped, melted and cooled
4 tsp (20 ml) vanilla extract
½ (3 g) tsp salt
4 cup (520 g) icing sugar, sifted
⅔ (80 g) cup cocoa powder, sifted

Directions

Cake

1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans.

2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.

3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.

4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.

5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.

Frosting

1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.

2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.

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#OhYum #DessertRecipe #ChocolateCake

triangle chocolate pastry #chocolatecake #asmrfood #tranding #cakedecorations

triangle chocolate with Oreo ????????

트라이앵글 초콜릿 케이크 / Triangle Chocolate Cake Recipe

▶더보기에 자세한 레시피 설명이 있습니다.
*구독 & 좋아요는 좋은 컨텐츠를 만드는 큰 힘이 됩니다 ^^

안녕하세요~ VERYRIM입니다^^
트라이앵글 초콜릿 케이크를 만들었어요~
촉촉한 초콜릿 케이크에 다크초콜릿을 뿌려봤어요.
입안에서 다크초콜릿이 녹으면서 케이크와 잘 어울리네요^^
모양도 재미있고, 맛있는 트라이앵글 초콜릿 케이크 만들어보세요~
감사합니다♡

-재료(25x36사이즈 틀사용)

계란 210g
설탕 125g
꿀 12g
물엿 12g
우유 30g
버터 16g
박력분 100g
코코아 파우더 25g
베이킹 파우더 1g

다크초콜릿
시럽

◇ 레시피(170'C 15분)

1. 버터, 우유는 전자렌지를 이용하여 미리 녹인다.
2. 계란, 설탕, 꿀, 물엿을 중탕으로 40~43'C로 휘핑한다.
3. 핸드믹서로 아이보리색의 거품이 될때까지 휘핑한다.
4. 체 친 박력분, 코코아파우더, 베이킹 파우더를 섞는다.
5. 녹인 버터,우유에 반죽을 조금 덜어 섞고, 본반죽에 넣어 섞는다.
6. 170'C 오븐에서 15분 굽는다.

* 크림
생크림 400g
설탕 32g

◇ 레시피

1. 생크림에 설탕을 넣어 휘핑한다.

-Ingredients

210g Egg
125g Sugar
12g Honey
12g Starch syrup
30g Milk
16g Butter
100g Cake flour
25g Cocoa powder
1g Baking powder

Dark chocolate
Syrup

400g Fresh cream
32g Sugar

Triangle Cake And Pillow Cake Chocolate|So Yummy Cake Tutorials | Easy Chocolate Cake | #Shorts

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