How To make Deluxe Chocolate Cake Butter Cake
2 cups sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsifted cocoa powder
1/2 cup lukewarm water
1/2 cup buttermilk
room temperature
1/2 cup water
2 teaspoons vanilla
2 large eggs :
room temperature
4 ounces unsalted butter room temperature
1 cup granulated sugar
1 cup light brown sugar :
packed
AGNATE FILLING 8 ounces semisweet or bittersweet chocolate finely
chopped 1 cup heavy cream
FROSTING AND CHOCOLATE GLAZE 1 cup heavy cream :
whipped
10 ounces semisweet chocolate -- finely chopped
1 cup heavy cream
Adjust rack in lower third of oven and preheat oven to 350/F. Grease and flour two 8 inch round cake pans, and insert parchment paper or waxed paper to line the bottoms.
Sift the flour, baking soda, and salt onto a sheet of waxed paper and set aside. Place the cocoa in a 1quart mixing bowl. Add the 1/2 cup lukewarm water, and whisk to combine; set aside to cool. Pour the buttermilk, the 1/2 cup water, and the vanilla into a liquid cup measure. Crack the eggs into a small bowl, and whisk together to combine the yolks and whites.
Place the butter in the bowl of a heavyduty mixer, preferably fitted with a flat beater. Cream the butter on medium speed until the butter is smooth and lighter in color, about 30 to 45 seconds. Redu ce the speed to low and add the sugars in a steady stream. When all the sugar is added, stop the machine and scrape the mixture clinging to the side of the bowl into the center. The mixture will appe ar sandy. Increase the speed to medium again, and cream until the mixture is light in color, is fluffy in texture, and appears as one mass, about 6 to 7 minutes. With the mixer still on medium speed, pour in the eggs slowly at first. Continue to cream, scraping the sides of the bowl at least once, until the mixture appears fluffy and velvety. Stop the machine and spoon in the cooled cocoa mixtur e, resume at medium speed and mix just until incorporated.
Using a rubber spatula, stir in one fourth of the flour mixture. Then one third of the buttermilk mixture, stirring to blend together. Repeat this procedure, alternating dry and liquid. With each add ition, scrape the sides of the bowl, and continue mixing until smooth, never adding liquid if any flour is visible.
Pour the batter into the pans and spread it level. Bake for 25 minutes, or until the baked surface springs back slightly when touched lightly in the center and the sides contract from the pan.
Place the cake pans on a rack to cool for 5 to 10 minutes. With mitts, tilt and rotate pans, gently tapping them on the counter to see if the cake releases from the sides.
AGNATE FILLING Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny.
ASSEMBLING THE DESSERT Split each layer of cake in half horizontally and place one layer, cut side up, on a cardboard round. Spread with one third of the ganache filling. Center a second layer on top of the first, and spre ad it with one third of the ganache filling. Place another layer, cut side up, on top, and spread with remaining filling and turn the last layer upside down, and center it over the filling.
FROSTING AND CHOCOLATE GLAZE Frost the cake with the whipped cream. Place the cake on a wire rack, then set it on a sheet pan that will fit the dimensions of your freezer. Place in the freezer for 40 minutes only (this is just e nough time to chill the whipped cream frosting so its firm to the touch, not soft). While the cake is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny. Set aside to cool to body temperature.
Set the cake on its wire rack over a baking pan with sides (like a jelly roll pan) on top of a turntable (or lazy susan). Pour almost all of the chocolate glaze over the center of the cake. Using a l ong, flexible metal icing spatula, use just a few strokes to spread the glaze over the top of the cake so the glaze runs down over the sides. Rotate the turntable as you spread. Use the spatula to sc oop up excess glaze to touch it to any bare spots on the sides of the cake to cover them. Place the cake on a serving plate. Refrigerate until 30 to 60 minutes before serving. Using a serrated knife, dipped into hot water after each slice, cut dessert into wedges.
From Baker's Dozen Show # BD1A11
How To make Deluxe Chocolate Cake Butter Cake's Videos
컵 계량 / 촉촉한 초콜릿 케이크 / Moist Chocolate Cake Recipe / Best Chocolate Buttercream / 초코 버터크림 만들기 / ASMR
안녕하세요.
분 베이크입니다.
오늘은 정말 촉촉한 초콜릿 케이크를 만들어 볼게요.
이 케이크는 묵직하면서도 부드러운 진한 초콜릿 케이크입니다.
다른 초콜릿 스펀지 케이크와는 달리 버터와 초콜릿으로 진한 맛을 주었고요.
달걀 흰자의 머랭으로 좀 더 부드러운 식감을 내 주었어요.
같은 재료라 하더라도 공정의 순서만 바꿔주어도 그 식감이 참 차이가 많이 나는데요.
이 케이크는 정말 그런 것 같아요.
오랜만에 촉촉하고 진한 초콜릿 케이크가 먹어싶어서인지 정말 맛있게 먹었어요.
간단하게 아메리칸 버터크림으로 만들어도 괜찮지만 남편이 스위스머랭 버터 크림을 제일 좋아하는 이유로 스위스 머랭으로 초콜릿 버터크림으로 만들었습니다.
역시 잘 어울리는 조합이였어요.
전체적으로 글레이즈를 해 주었더니 더 촉촉한 느낌이 들었고요.
옆면의 초콜릿 부스러기를 붙여 주었더니 식감의 재미가 살아났답니다.
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
시청 해주셔서 감사합니다. ????????????????????
● 재료/ Ingredients
237ml = 1컵
● 촉촉한 초콜릿 케이크
( 몰드 사이즈 : 16cm*7cm )
무염 버터 50g ( 1/4 컵 )
다크 초콜릿 55g ( 1/3컵 - 다진 상태 )
생크림 35g ( 2 Tbsp + 1 tsp )
달걀 1
노른자 3
바닐라 익스트랙 5ml ( 1tsp )
코코아 파우더 15g ( 2 Tbsp + 1 tsp )
박력분 45g ( 1/4 컵 + 2 Tbsp )
아몬드 가루 15g ( 2 Tbsp - 박력분으로 대체 가능 )
소금 한 꼬집
우유 15g ( 1 Tbsp )
달걀 흰자 3
설탕 65g ( 1/3 컵 )
● 초콜릿 버터 크림 프로스팅
무염 버터 220g ( 1 컵 )
달걀 흰자 3 ( 105g)
설탕 142g ( 1/2 컵 + 3 Tbsp )
소금 한 꼬집
바닐라 익스트랙 5ml
다크 초콜릿 110g ( 2/3 컵 )
코코아 가루 12g ( 2 Tbsp )
● 초콜릿 부스러기
4:38
● 초콜릿 미러 글레이징
10:04
물 57g ( 4 Tbsp )
설탕 60g ( 4 Tbsp + 2 tsp )
물엿 90g ( 1/2컵 + 1 tsp )
가당 연유 50g ( 3 Tbsp + 1 tsp )
가루 젤라틴 7g ( 1 Tbsp )
+ 물 35g )
다크 초콜릿 95g ( 1/2 컵 + 1 Tbsp )
● 시럽
물 50g ( 3 큰술 + 1 작은술 )
설탕 35 g ( 3 큰술 )
깔루아 또는 럼 5ml ( 1tsp )
ㅡㅡㅡ 만드는 방법 ㅡㅡ
1. 물과 설탕을 계량하여
2. 전자레인지로 설탕을 녹여 주시고..
3. 럼을 넣어 섞어 주신 후 실온으로 식혀 주세요.
#ASMR #chocolatecake #chocolatebuttercream
* 영상 속에 자세한 내용이 있어요.~~
구독 눌러주시고 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독과 좋아요는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
시청해주셔서 감사합니다.
● 분 베이크 인스타그램 바로가기
Chocolate Gooey Butter Cake #chocolatecake #buttercake
Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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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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Easy chocolate cakes for two!
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