Mocha Chocolate Mini Cake at Sandee's Sweets
Quit procaffeinating and get your Mocha Chcolate mini cake today! Smooth, creamy coffee buttercream and a drizzle of poured ganache.
The Very BEST Chocolate Cupcakes
My EASY chocolate cupcake recipe makes perfect, moist, fudgey, fluffy chocolate cupcakes topped with light, silky chocolate Swiss meringue buttercream. I’m warning you ahead of time, you’ll have ZERO portion control around them so invite your friends over to help out!
Full Recipe:
If you've tried my chocolate cake recipe then trust and believe these are the only chocolate cupcakes you will ever want to bake.
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How to make hot chocolate bombs! Tutorial
Brownie Cake - Classic Eastern European version - communist times recipe| Negresa reteta veche
We had almost no american sweets and treats in the eastern european countries in the 80's and 90's, but we are proud to say we had Brownies ... well, our own kind of Brownies since we discovered years later that the recipe our mothers used to make was far, far away from the original american cake.
Our brownies are more like a chiffon cake (or a sponge cake) with cocoa and a creamy glaze. So don't expect a fudge brownie.
Ingredients:
for a medium cake (24x18 cm /9x7 inch pan)
2 eggs
200 g sugar
100 g flour
100 g chocolate
25 g cocoa
50 ml milk
lemon zest (better not to skip it)
vanilla sugar
rum essence (we used an oil based one)
baking powder - 3 g (1/4 pack)
Preheat the oven at 180 °C.
In a recipient, over a medium heat, mix the butter with sugar, milk and cocoa. Let the mixture simmer a bit.
Remove it from heat.
For the glaze: take about 10 tbs from the hot mixture and pour over the chocolate. Since the mixture is hot, the chocolate will melt, but you can heat it in the microwave too, if you don't move fast enough :). Also you can add some milk if it is too thick. Now you have the glaze ready!
* if you don't have chocolate, you can use the simple mixture as a glaze, but then you will need to increase the quantities. Also when butter was hard to find in communist times, every mother used margarine (marge/or the fancy nowadays vegan butter).
For the batter: after the remaining mixture cools down, you can safely add the egg yolks, lemon zest, vanilla sugar, baking powder and flour. Mix.
Separately whip the egg whites and add them to the batter, as the final step.
Pour the batter in your baking pan and bake it until it looks done, about 20- 30 minutes depending on your oven.
Remember the glaze? When the cake is baked, pour the glaze on top (if the glaze got too cold and thick, you can microwave it and add some milk).
We hope you enjoy our channel!
See you next time! And remember, when making cakes, things doesn't have to be perfect, like you see them on social media! You CAN too make any recipe you see, don't get discouraged!
Es ist so lecker, dass ich es fast jedes Wochenende mache! Leckeres Rezept mit Kondensmilch
Es ist so lecker, dass ich es fast jedes Wochenende mache! Leckeres Rezept mit Kondensmilch
► Kochrezept und Zutaten:
4 Bananen
30 g Butter
~1-2 Esslöffel Puderzucker
bei mittlerer Hitze weich kochen
Alles glatt mahlen
200 g Kondensmilch
gut mischen
500 ml Sahne (33-36%)
schlagen, bis es weich ist
Das abgekühlte Bananenpüree vorsichtig unterheben
~60 g Schokolade
Geben Sie die cremige Bananenmasse in eine praktische Form
für mindestens 4-6 Stunden in den Gefrierschrank stellen
Verwöhnen Sie Ihre Familie mit köstlichem hausgemachtem Eis!
Tolles Bananeneis!
Danke fürs Zuschauen, Kommentieren und Liken!
@LeckereMinute
???? Ich würde mich freuen, wenn Sie mich mit einer Tasse Kaffee verwöhnen
???? Bitte abonniere meinen Kanal und like das Video, das du magst, es wird meinem Kanal helfen, sich weiter zu entwickeln und neue Rezepte für Dich zu Schießen! Vielen Dank, Grüße, Ana :-)
???? Schalten Sie den Klingelton ein, um die ersten zu sein, die neue leckere Rezepte ausprobieren
???? Sie können dieses Video auch in sozialen Netzwerken mit Ihren Freunden teilen, um sie wissen zu lassen, welches Gericht Sie als nächstes kochen wollen.
#rezept
#Leckere_Minute
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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