How To make Cold Water Chocolate Cake
1/2 c Butter; room temp
1 1/2 c Sugar
2 Eggs
2 ts Vanilla extract
2 oz Unsweetened chocolate; melt
cool 2 c Cake flour
1 1/2 ts Baking soda
1/2 ts Salt
1 c Cold water
Cream butter and slowly mix in sugar, beating until light and fluffy. Add eggs and vanilla, mixing well. Add chocolate and combine thoroughly. Mix flour, baking soda and salt together and add to butter mixture, mixing well. Add cold water and beat until smooth. Pour batter into 2 buttered and floured 8" cake pans. Bake at 350~ until toothpick inserted in center of cake comes out clean, about 20 to 25 minutes. Cool in pans for 5 minutes, then turn out onto racks to cool completely before frosting. Source Marion Cunningham. :
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DELICIOUS CHOCOLATE CAKE RECIPE | How to Make a Tasty Layered Cake | Dessert Ideas | Baking Cherry
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#cake #dessert #recipe
Delicious Chocolate Layer Cake Recipe. A rich and moist chocolate cake, filled with a creamy and smooth chocolate filling and topped with a delicious ganache frosting.
3 Ingredient CHOCOLATE CAKE RECIPE | Lock-down Chocolate Cake
3 ingredient Lock Down Chocolate Cake Recipe !
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3 ingredient lock down Chocolate Cake ( use a 7 inch pan ):
- 350 gr Chocolate Cookies ( 3 cups, measure the cookies once crushed into a fine powder )
- 370 gr Milk (1 1/2 cup)
- 2 1/4 tsp Baking Powder
*PLEASE READ* : The flavor of your cake will depend on what cookies you choose to use! For more Chocolate flavor you can add:
- Nutella
- Chocolate Chips
- Additional Cocoa Powder
1 Minute Fudge Frosting:
Other variations of this cake here:
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.
Using Cold vs Room Temperature Ingredients in Cake
cake recipe using drinking soda | cake recipe using sparkling water
We made this cake without eggs, curd or milk. Eggless Cake With Drinking Soda
INGREDIENTS
All Purpose Flour / Maida - 1 + 1/2 cup
Refined Oil / Butter - 3/4 cup
Condensed Milk - 3/4 cup
Baking Powder - 1/2 tsp
Baking Soda - 1/2 TSP
Salt - a pinch
Vanilla Extract / Essence - a few drops
Drinking soda - 1/3 cup
PROCEDURE
Grease a six inch cake tin and set it aside. Preheat the oven at 180 degrees Celsius for 10mins. Whisk the oil and condensed milk together till it's homogeneous. Sieve in the Flour, salt, baking powder and baking soda. Mix gently using the cut and fold technique. Now add the vanilla extract and 3/4th cup of Drinking soda and mix well.
Immediately transfer it into the greased baking tin and bake it in the oven at 180 degrees Celsius for 25-30mins.
Take it out of the oven once done and let it cool down to room temperature. Then remove the cake out of the tin gently.
Serve warm with some chocolate sauce drizzled over it.
Flourless Chocolate Cake with Coffee Mousse Recipe
Flourless Chocolate Cake with Coffee Mousse - decadent flourless chocolate cake topped with a soft airy coffee mousse. Gluten-free cake perfect for any occasion.
To print the recipe check the full recipe on my blog:
#flourlesschocolatecake #coffeemousse
Chapters:
0:00 - Intro
0:18 - Flourless Chocolate Cake
2:15 - Coffee Mousse
4:30 - Enjoying the cake
Ingredients
Makes about 8-10 servings
Flourless Chocolate Cake
1/2 cup (110g) butter
5 oz (150g) semisweet chocolate
3 eggs, separated
1/2 cup (100g) sugar
1 tbsp (8g) unsweetened cocoa powder
pinch of salt
Coffee Mousse
2 egg yolks
1/2 cup (100g) sugar
1 1/2 tbsp (12g) cornstarch
2/3 cup (160ml) warm milk
1/2 tsp (3g) vanilla extract
1 tbsp (4g) instant coffee
1/2 tbsp (5g) gelatin powder
2 tbsp cold water
1 cup (240g) whipping cream, 35% fat, chilled
1. Grease and line a 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder and salt.
3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture.
4. Pour batter into prepared pan and bake for 25 minutes. Let it cool completely in the pan over a cooling rack.
5. Prepare the coffee mousse. Stir egg yolks with sugar until creamy and pale yellow colored. Stir in cornstarch. Gradually whisk in the warm milk until completely combined.
6. Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens.
7. Remove from heat and stir in vanilla extract and instant coffee. Let it cool.
8. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over coffee mixture.
9. Whip the the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.
10. Spread the coffee mousse over the chocolate cake in the pan, using an offset spatula.
11. Cover and refrigerate for about 4 hrs or overnight to set before serving.
12. Run a warm knife around the edges of the cake to remove the sides of the pan.
13. Dust the top of the cake with cocoa powder.
14. Using a warm knife cut the cake into slices and serve.
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I've been searching for this light, airy CHOCOLATE SPONGE CAKE recipe for years
RECIPE:
SHOP:
This better than bakery chocolate sponge cake recipe is light, airy, moist and just straight up DELICIOUS! Paired with my homemade raspberry jam filling, and chocolate whipped cream, you are going to simply fall in love with this cake! This recipe is based on my original light and airy sponge cake ????
INGREDIENTS:
Sponge Cake
- 2 tbsp (15 g) flour - regular, all purpose (see note 1 on blog post)
- ⅓ cup (40 g) cornstarch
- ¼ tsp baking powder
- 2 tbsp (16 g) cocoa powder - unsweetened
- 1 tsp instant coffee powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated, room temperature
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
Bake at 160 °C (320°F) with the fan on for 20 minutes. If you don't have a fan oven, bake at 175 °C (347°F).
Simple Syrup
- ¼ cup (50 g) white granulated sugar
- ¼ cup (55 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 3 tbsp (28 g) icing sugar - also known as confectioners sugar/powdered sugar
- 3 tbsp (22 g) cocoa powder - unsweetened
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
HOW TO WHIP EGG WHITES:
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
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