How To make Deep Chocolate Torte with Coffee Buttercream
Cake layers: 14 lg Eggs, separated
1 3/4 c Sugar
9 oz Bittersweet chocolate, melte
- and cooled Buttercream: 1 c Sugar
2 lg Eggs
1 1/2 c Unsalted butter, softened
3 tb Instant espresso, dissolved
-n 1 tb Hot water
Ganache: 1 1/2 c Heavy cream
6 oz Bittersweet chocolate, chopp
-d fine Assembly: 3/4 c Apricot preserves, heated to
-ukewarm Chocolate coffee beans for d -coration Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and butter and flour the paper, shaking off excess. In a large bowl with an electric mixer, beat the egg yolks. Add slowly 1-1/2 cups sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon. Add the chocolate and combine the batter well. In another large bowl with clean beaters, beat the egg whites until they hold soft peaks. Add the remaining 1/4 cup sugar slowly, and beat until whites hold stiff peaks. Stir a fourth of the whites into the yolk mixture, fold in remaining whites gently but thoroughly, and pour the batter into the pans, spreading it evenly. Bake the cake layers in the middle of a preheated 375f oven for 18-20 minutes or until pick test. Let cake layers cool in the pans, covered with kitchen towels on large racks. Invert the cake layers onto the racks and remove the wax paper carefully. Buttercream: In a small heavy saucepan, dissolve sugar in 1/3 cup water over moderate heat, stirring. Bring mixture to a boil, and boil it until it registers240f on a candy thermometer. In a large bowl with an electric mixer, beat eggs until they are frothy. Add sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Beat in the butter, one Tbsp at a time. Beat in expresso powder and a pinch of salt. Beat the buttercream until it is combined well. If necessary, chill the buttercream, covered, until it is firm enough to spread. Ganache: In a large heavy saucepan, bring cream just to a boil and remove from heat. Add chocolate and stir until it is smooth. Transfer mixture to a bowl and chill, covered, stirring occasionally, until it is cool and thickened. Do not let it solidify. Beat the mixture until it just forms soft peaks, but do not overbeat. Assembly: Force preserves through a fine sieve into a bowl. Transfer the cake layers to a work surface. Trim edges and halve each layer lengthwise. On a serving plate, arrange one layer, spread with a third of the preserves, and spread a third of the ganache over the preserves. Top with another layer and proceed with the preserves, ganache and cake in the same manner, ending with a cake layer on top. Spread the sides and top of the cake with a thin layer of buttercream an chill for 30 minutes. Spread on additional buttercream, leaving about 1/3 cup to make rosettes. With a pastry comb or tines of a fork, score the buttercream lengthwise. Draw the back of a knife crosswise across the scored buttercream at intervals. Transfer the remaining buttercream to a small pastry bag fitted with a decorative tip. Pipe rosettes on top of the torte along the long sides and intersperse the rosettes with chocolate coffee beans. Chill. Remove from refrigerator about 30 minutes before serving. a 1989 Gourmet Mag. favorite
How To make Deep Chocolate Torte with Coffee Buttercream's Videos
Yellow cake with chocolate buttercream frosting
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***RECIPE***
For the cakes
1.5 sticks (3/4 cup, 170g) butter, softened
1.5 cups (300g) granulated sugar
2 whole eggs
2 egg yolks
1.5 cups (350mL) buttermilk (could be sour cream or crème fraîche diluted to a thick milk texture)
2-3 teaspoons vanilla
2.5 cups (300g) cake flour (can be 7 parts AP flour + 1 part starch)
1/2 teaspoon baking soda
2 teaspoons baking powder
2-3g (1/2 teaspoon of Morton kosher) salt (double that if using unsalted butter)
For the frosting
2 sticks (1 cup, 225g) butter, softened
1/2-1 cup (50-100g) cocoa powder, depending on how chocolatey you want it (I used dutch cocoa)
2.5 cups (300g) powdered sugar
1/2 cup (120mL) corn syrup (or any syrup)
1 heaped tablespoon meringue powder (highly optional, can be found in the U.S. at craft stores)
vanilla
milk/buttermilk/water
sprinkles, etc (if you're into that)
Prepare two 8-inch (20cm) diameter cake pans by greasing them and then lining the bottoms with parchment rounds (watch the video to see how to make those).
For the cake batter, put the softened butter in a big mixing bowl and whip it as fluffy as possible. Put in the sugar and whip some more until as fluffy as possible. Gradually beat in the eggs and yolks, buttermilk and vanilla. Beat in the dry ingredients, adding enough flour to get a pudding-like texture in the final batter.
Split the batter evenly into the two pans and bake at 350ºF/180ºC until a toothpick or knife to the center comes out clean — mine took 30 min. Let cool and solidify until you can invert them out of their pans and peel off the paper. Before frosting, let them cool some more until they are no warmer than room temperature — you can speed this on a cooling rack in the fridge.
To make the frosting, whip the butter until fluffy and then beat in the powdered sugar, followed by the cocoa powder. Beat in the corn syrup and meringue powder together. Beat in vanilla and additional salt (if you used unsalted butter) to taste, and just a little buttermilk or water to get it to a spreadable consistency.
Use a bread knife to shave the domes off of the cooled cakes and make them flat. Put one take on a serving plate, top with almost half your frosting, and use a long knife or icing spatula to spread to an even thin layer, allowing the excess to fall over the sides. Put the other cake on top, dump on all the remaining frosting and repeat the process. Spread icing around the sides, clean up the rim of the plate with a damp towel and top with sprinkles, if you're into that. I prefer the firmer texture of this icing when the cake is refrigerated.
Devil's Food Cake (Chocolate Cake with Chocolate Buttercream and Ganache) | Pastry Maestra
Devil’s Food cake is a rich, dark chocolate cake that gets it deep chocolate color and flavor from large quantity of cocoa powder. I will fill my cake with chocolate French buttercream and top it with dark chocolate ganache.
The RECIPE is here:
About Pastry Maestra
I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
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Original music composed, recorded and produced by Tereza Alabanda, the Pastry Maestra.
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VANILLA & CHOCOLATE MARBLE CAKE Recipe | Soft and fluffy cake with Ganache Frosting | Baking Cherry
Fluffy Vanilla & Chocolate Marble Cake Recipe. This easy to make marble cake is soft and delicious, topped with a creamy chocolate ganache. It's easier to make than it looks since you need only one batter to make this beautiful two-color cake.
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Ingredients:
Cake:
3 Large Eggs at room temperature
1 cup (200g) Granulated Sugar
1/3 cup (75g) Unsalted Butter at room temperature (or any flavorless vegetable oil like canola, corn, sunflower)
3/4 cup (180ml) Milk at room temperature
1 tsp (5ml) Vanilla Extract
2 cups (250g) All-Purpose Flour
2 tsp (8g) Baking Powder
1/4 tsp (1g) Salt
3 Tbsp (22g) Unsweetened Cocoa Powder
Chocolate Ganache:
4oz (113g) Semi-Sweet Chocolate, chopped or chips
2 1/2 Tbsp (37ml) Milk at room temperature
#cake #dessert #yummy
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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.
Amazing Homemade Chocolate Drip Cake Decorating Compilation | Cake decoration ideas
*** Please refer to the video link for the each cake recipe.***
1. Oreo Chocolate Fudge Cake Recipe for Chocolate
2. Pink Drip Strawberry Cake
3. Chocolate Chip Cookie-Brownie-3 Layer Cake
4. Layer Rose Pink Velvet Cake Recipe
5. Mocha Chocolate Drip Cake
6. Ferrero Rocher Drip Heart Cake
Music by @ikson, @keyKeys of Moon Music
How to Make Hershey's Perfectly Chocolate Chocolate Cake
Hershey’s “perfectly chocolate” Chocolate Cake with 5 ingredient chocolate frosting is our favorite homemade chocolate cake recipe! Extra moist, with a perfect rich chocolate flavor and tender, smooth crumb.
Find the recipe at:
Ingredients For the Chocolate Cake:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water
For the Chocolate Frosting
1/2 cup butter (*see note)
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract