Decorating a Deep dark Chocolate Cake using Chocolate Compound
Decorating a Deep dark Chocolate Cake using Chocolate Compound
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Chocolate mud cake recipe | how to make moist chocolate cake | ASMR
Chocolate mud cake recipe | how to make moist chocolate cake | easy cooking with das
#chocolate #cake #recipe #asmr #mud #pastry #bakery
Indulge in the luscious delight of our Chocolate Mud Cake! With its moist, velvety texture and rich cocoa flavor, this cake is an irresistible treat for all chocolate lovers. Topped with a heavenly ganache and adorned with chocolate shavings, every bite is pure bliss. A must-try for ultimate dessert enthusiasts! ????????
Chocolate Mud Cake with Dark Chocolate Ganache using cup and gram measurements:
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the Best simple chocolate cake recipe
Ingredients for Chocolate Mud Cake:
1 cup (225g) unsalted butter
1/2 cup (120ml) water
1/2 cup (50g) cocoa powder
1 1/2 cups (300g) granulated sugar
1 3/4 cups (220g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs (or 120gm curd/yogurt)
1 tablespoon vanilla extract
Ingredients for Dark Chocolate Ganache:
1/2 cup (120ml) heavy cream
8 ounces (225g) dark chocolate, finely chopped
Instructions for Chocolate Mud Cake:
Preheat your oven to 325°F (160°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper.
In a medium saucepan, melt the butter over low heat. Add the water and cocoa powder, whisking until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the granulated sugar, all-purpose flour, baking powder, baking soda and salt.
Pour the slightly cooled cocoa mixture into the dry ingredients. Stir until well combined.
In a separate bowl, whisk together the eggs and vanilla extract. Add this mixture to the cake batter and mix until smooth.
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Instructions for Dark Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat.
Add the finely chopped dark chocolate to the hot cream. Let it sit for a minute, then stir until the chocolate is completely melted and the ganache is smooth.
Let the ganache cool for about 15-20 minutes until it thickens slightly but is still pourable.
Assembly:
Place the cooled chocolate mud cake on a serving plate.
Pour the dark chocolate ganache over the cake, spreading it evenly with a spatula to cover the top and sides.
Allow the ganache to set before serving.
Enjoy your delicious Chocolate Mud Cake with Dark Chocolate Ganache!
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How To Make The Ultimate Chocolate Cake
Reserve the One Top:
Get the recipe:
THE ULTIMATE CHOCOLATE CAKE
Servings: 12
INGREDIENTS
CAKE
1½ cups flour
1 cup Dutch processed cocoa powder
1 teaspoon salt
1½ teaspoons baking soda
½ teaspoon baking powder
1½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter, softened
1½ cups sugar
3 eggs
½ cup mayonnaise
4 ounces dark chocolate, chopped
BUTTERCREAM
1½ cups butter, softened
1 tablespoon vanilla extract
½ cup Dutch processed cocoa powder
5 cups powdered sugar
Fresh fruit, to decorate
PREPARATION
1. Preheat oven to 325˚F (160˚C).
2. Grease and line three 8-inch cake tins with parchment paper.
3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
7. Add the mayonnaise and beat until the mixture is smooth and creamy.
8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
9. Using a rubber scraper, fold the dark chocolate chunks into the batter.
10. Distribute the batter evenly between the 3 prepared cake tins.
11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
14. While your cakes are cooling, prepare the buttercream.
15. In a large bowl, beat together the butter and vanilla.
16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
17. Decorate to your liking.
18. Enjoy!
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Dark chocolate cake recipe
Ingredients:
300g flour
100g dark chocolate (crushed)
60g cocoa powder
200g icing sugar
200g butter (room temperature)
2 tbsp. baking powder
Walnuts (crushed)
4 eggs
Please refer to the video above for the procedure. #Darkchocolatecake
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