Chocolate Frosting Recipe - Čokoladová poleva - Czech Cookbook
Learn how to make delicious chocolate frosting. Very easy and fast to make. Never run out of frosting again.
Ingredients:
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2-Ingredient fudge recipe! #shorts
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A quick and easy dessert to make at home, made with only two ingredients!
???? Step-by-step video recipe with captions (CC):
???????? English:
Ingredients:
180g (about 1 1/4 cups) Semi-sweet chocolate, chopped (see note for substitution)
3/4 cup (225g) Nutella at room temperature
Directions:
Line a 5x7in (13x18cm) or 6x6in (15x15cm) container with wax paper. Grease parchment paper with cooking spray or vegetable oil if you don’t have wax paper. Set it aside.
Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth.
Add the Nutella and stir with a spatula until well combined. The mixture will thicken slightly.
Pour the mixture into the prepared container and smooth the top.
Let it set at room temperature for 3-4 hours or refrigerate for about 40 minutes to 1 hour to speed up the process.
If the fudge is too hard to cut, let it sit at room temperature for a few minutes until soft enough to cut into squares.
Store them in an airtight container at room temperature to maintain a creamy texture.
Note: For milk chocolate, use about 1 1/2 cups of chocolate (225g). But keep in mind the fudge will be sweeter.
???????? Spanish:
Ingredientes:
180 g (alrededor de 1 + 1/4 tazas) de chocolate semidulce, picado (ver nota de sustitución)
3/4 taza (225 g) de Nutella a temperatura ambiente
Direcciones:
Forra un recipiente de 13x18cm o 15x15cm con papel encerado. Engrase papel pergamino con aceite en aerosol o aceite vegetal si no tiene papel encerado.
Derrita el chocolate al baño maría o en el microondas en intervalos de 30 segundos, revolviendo hasta que quede suave.
Agregue la Nutella y revuelva con una espátula hasta que esté bien combinado. La mezcla se espesará un poco.
Vierta la mezcla en el recipiente preparado y alise la parte superior.
Deje reposar a temperatura ambiente durante 3-4 horas o refrigere durante aproximadamente 40 minutos a 1 hora para acelerar el proceso.
Si el dulce de azúcar es demasiado difícil de cortar, déjelo reposar a temperatura ambiente durante unos minutos hasta que esté lo suficientemente suave como para cortarlo en cuadrados.
Guárdelos en un recipiente hermético a temperatura ambiente para mantener una textura cremosa.
Nota: Para chocolate con leche, use aproximadamente 1 + 1/2 tazas de chocolate (225 g). Pero tenga en cuenta que el dulce de azúcar será más dulce.
???????? German:
Zutaten:
180 g (ca. 1 + 1/4 Tassen) Zartbitterschokolade, gehackt (siehe Hinweis für Ersatz)
3/4 Tasse (225 g) Nutella bei Raumtemperatur
Richtungen:
Lege einen 13 x 18 cm oder 15 x 15 cm großen Behälter mit Wachspapier aus. Fette Pergamentpapier mit Kochspray oder Pflanzenöl ein, wenn du kein Wachspapier hast.
Schmelzen Sie die Schokolade in 30-Sekunden-Intervallen mit einem Wasserbad oder in der Mikrowelle und rühren Sie, bis sie glatt ist.
Fügen Sie die Nutella hinzu und rühren Sie mit einem Spatel um, bis alles gut vermischt ist. Die Mischung wird leicht eindicken.
Gießen Sie die Mischung in den vorbereiteten Behälter und glätten Sie die Oberseite.
Lassen Sie es 3-4 Stunden bei Raumtemperatur stehen oder etwa 40 Minuten bis 1 Stunde im Kühlschrank, um den Vorgang zu beschleunigen.
Wenn der Fudge zu hart zum Schneiden ist, lassen Sie ihn einige Minuten bei Raumtemperatur ruhen, bis er weich genug ist, um ihn in Quadrate zu schneiden.
Bewahre sie in einem luftdichten Behälter bei Raumtemperatur auf, um eine cremige Textur zu erhalten.
Hinweis: Verwenden Sie für Milchschokolade etwa 1 + 1/2 Tassen Schokolade (225 g). Aber denken Sie daran, dass der Fudge süßer wird.
???????? French:
Ingrédients:
180g (environ 1 tasse + 1/4) de chocolat mi-sucré, haché (voir note pour substitution)
3/4 tasse (225 g) de Nutella à température ambiante
Les directions:
Tapisser un récipient de 13 x 18 cm ou 15 x 15 cm de papier ciré. Graisser le papier sulfurisé avec un aérosol de cuisson ou de l'huile végétale si vous n'avez pas de papier ciré.
Faire fondre le chocolat au bain-marie ou au micro-ondes par intervalles de 30 secondes, en remuant jusqu'à consistance lisse.
Ajouter le Nutella et remuer avec une spatule jusqu'à ce qu'il soit bien mélangé. Le mélange va légèrement épaissir.
Verser le mélange dans le récipient préparé et lisser le dessus.
Laisser reposer à température ambiante pendant 3-4 heures ou réfrigérer environ 40 minutes à 1 heure pour accélérer le processus.
Si le fudge est trop difficile à couper, laissez-le reposer à température ambiante pendant quelques minutes jusqu'à ce qu'il soit suffisamment mou pour être coupé en carrés.
Conservez-les dans un récipient hermétique à température ambiante pour conserver une texture crémeuse.
Remarque : Pour le chocolat au lait, utilisez environ 1 + 1/2 tasse de chocolat (225 g). Mais gardez à l'esprit que le fudge sera plus sucré.
DoBash Cake
Based on the Hungarian Dobos torte (pronounced Do-bash),
this cake was developed in New Orleans and is now a staple throughout Louisiana.
We made this cake in my bakery with a few modifications
We would make it with different filling like, Chocolate pudding, Vanilla pudding, Strawberry glaze, Lemon, Pineapple, Coconut Creme and my favorite Pecan/PecanPraline.
Cake
1 box yellow cake mix
1 cup milk
3 eggs
1 stick of margarine
Buttercream Frosting:1 cup butter, softened 3 cups confectioners' sugar, sifted 1 cup unsweetened cocoa powder, sifted 1 teaspoon vanilla extract 1 tablespoon hot water (Optional)
Ganache:
2 cups semisweet chocolate chips 2 cups heavy whipping cream 2 teaspoons vanilla extract
Step 1
Preheat oven to 350 degrees F
Grease 3, 9-inch cake pans.
Step 2
Put 3 eggs, 1 cup milk and 1 stick of margarine
Mix 1 box of Yellow cake mix
Mix all together for 4 minutes.
Step 3
Bake in preheated oven until cake is light golden brown and just pulling from the sides of the pan, 15 to 20 minutes. Do not overbake. Cool in pans for 5 minutes
Step 4
To make a pecan praline filling
In a pot put 2 -15 oz. cans of evaporated milk and 1 cup of granular sugar. Mix well and cook on a low fire till it reduces and thickens.
While the milk is cooking
Grind 4 cups of pecans and set aside.
Take 1 stick of butter , unwrap and let come to room temperature.
When the milk is reduced and a little thicker ( darker yellow)
Add the ground pecans and butter and 1 teaspoon of vanilla to the milk.
Blend together and set aside to cool.
Step 5
To make buttercream: place 1 cup softened butter in a mixing bowl. Gradually beat in 3 cups sifted confectioners' sugar. Beat in 1 cup sifted cocoa powder. Mix in 1 teaspoon vanilla extract to make a smooth frosting. If the frosting is too stiff, add a tablespoon of hot water or as needed, drizzling it very slowly, and mix well until desired consistency is reached.
Step 6
To make ganache: place chocolate chips in a large mixing bowl. Heat heavy cream in a saucepan until very hot but not boiling. Remove from heat and pour over the chocolate chips. Let stand for 3 minutes, then whisk, scraping sides and bottom of the bowl, until smooth. Stir in 2 teaspoons vanilla extract. Allow to cool to room temperature, cover, and set aside. Ganache should be spreadable and not firm.
Step 7
To assemble cake: using a long serrated knife and a gentle sawing motion, slice each cake layer in half horizontally. (optional) Cover cake plate with strips of parchment paper or foil for easier clean up. Put a dab of buttercream in the center of the plate to keep cake from shifting.
Set a cake half on the plate.
Step 8
Spread pecan filling onto cake layer, taking care not to spread it too close to the edge (weight of the cake layers will cause it to spread out). Gently lay another cake round on top of the first and repeat with another pecan layer. Repeat with remaining layers and pecan, topping pecan with the last cake layer.
Step 9
Frost top and sides of cake with chocolate buttercream. Chill for 30 minutes, to firm and set.
Step 10
Spread frosted cake with ganache. Remove parchment strips or aluminum foil from cake plate. Store cake in the refrigerator.
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This white sponge cake with whipped cream and cherry filling is incredibly delicious, simple and beautiful. It's perfect as a bridal shower cake or for any other special occasion / celebration. Get the full written recipe with step by step photos here: Visit our website for more recipes and love! We welcome your questions, suggestions and comments!
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Ingredients:
340g – 1 1/2 cups unsalted butter
375ml – 1 1/2 cups coffee + 2 tbsp instant coffee
100g - 1 cup cocoa powder
200g - 1 cup brown sugar
210g - 1 cup granulated sugar
1 tbsp vanilla extract
1 tsp salt
6 large eggs, from the fridge
3 egg yolks, from the fridge
300g - 2 cups all-purpose flour
1 tbsp bicarb soda
Chocolate American Buttercream Frosting
375g – 1 1/2 cups unsalted butter, softened
375g - 3 cups powdered sugar
2 tsp vanilla extract or vanilla bean paste
1 tbsp full-cream (whole) milk (at room temperature) (optional, but recommended)
25g - 1/4 cup cocoa powder
Chocolate Ganache
580g – 3 cups dark chocolate
250ml – 1 cup heavy cream
1 tbsp glucose syrup
Instructions:
Devils Food Cake
Please note: This recipe is for a three layered 8-inch cake. The cake in the video is 14-inches and feeds 40. To make the larger cake, you will need to triple all ingredients in this recipe including frostings. You will also need to make it in three batches if making the 14-inch cake.
Preheat your oven to 180 °C / 350F. Spray three 8-inch cake tins with oil spray and line the bottoms with baking paper.
To prepare the coffee (if making your own) add the boiling water into a heat proof jug or bowl along with the instant coffee and mix until well combined and coffee is dissolved.
To a medium sized heat-proof bowl, add the butter and microwave for 30 seconds at a time (covered) until melted. Add the coffee and stir to combine. Set aside to cool slightly.
Add the granulated sugar to a large mixing bowl, along with the brown sugar, cocoa powder (sifted) and salt. Use a whisk to combine. Add the butter coffee mixture and stir to combine. Add the vanilla extract and eggs and stir until smooth. Add the flour and whisk until no dry ingredients are showing, taking care not to over whip.
Divide the batter evenly amongst the three cake tins. Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool for 5 minutes once baked and turn over onto a cooling rack to cool to room temperature. Once cooled, wrap in plastic wrap and chill in the fridge for 4 hour or overnight.
Chocolate American Buttercream Frosting
Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use an electric hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in colour.
Stop your mixer and scrape down the side of the bowl using a spatula. Add the powdered sugar, cocoa powder and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)
Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until the butter turns pale in colour and becomes fluffy again. Add vanilla extract and mix for a couple minutes.
Chocolate Ganache Frosting
Add the chocolate and cream to a large microwave-safe bowl. Microwave on high for 30 seconds at a time, mixing between each interval until smooth. Once fully melted, cover with plastic wrap and leave to set at room temperature.
To soften the ganache to spreading or piping consistency, microwave on high for 10 seconds at a time, mixing well between each interval, until it becomes soft enough to spread easily but firm enough to hold its shape. If you soften it too much, don’t panic, just let it sit at room temperate again until it firms up enough to use.
Assembly
Use a large, serrated knife or cake leveller to trim and flatten the top of your cake layers. Add a bit of buttercream frosting on your serving plate and add the first layer. Add 1/3 of the frosting on the cake layer and use an offset spatula to smoothen out. Then add the next layer and repeat. Add the third layer then the remaining frosting and spread thinly and evenly around the cake. I used a bench scraper for the side to get things extra neat. Chill in the fridge for hour.
Add the ganache to the top of the cake and spread around the top and over the sides. It doesn’t have to look perfect. In fact, it’s supposed to look a little rustic and homey.
Notes
Storage
Cake can be stored in an airtight container for up to three days.
⏱️TIMESTAMPS⏱️
00:00 intro
01:35 Coffee And Butter
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