Won 1st Prize In School Competition with Fireless Cake with Oreo Biscuits || Valentine's day Cake
In this video I am sharing fireless Oreo cake Recipe which is the easy and quick recipe for kids to won 1st prize in thier school competition...
the methode is so simple and easy you can follow step by step instructions to make super easy 5 minutes fireless soft, tasty, fluffy oreo bread cake recipe...
Try this easiest and quick recipe and let me know in the comment section if it was helpful. Dont forget to like and subscribe???? to my channel for more recipes!
Have a special request on anything you would like for me to make? Then subscribe and comment below.
Thank you...
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Won 1st Prize in 5 Minutes Firless Cooking Recipe || No Fire Oreo Bread Cake Recipe
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INGREDIENTS:-
4 Bread slices
1 pack oreo
1 Dairymilk
1 pack mini oreo cookies
Sugar and milk
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In this video you will learn :
1- Oreo Biscuit Cake
2- Bread Cake Recipe
3- Oreo Cake Recipe
4- 2 Minute Bread Cake With Oreo
5- oreo cake with 3 ingredients
6- 2 ingredient chocolate cake
7- no bake cake recipe
8- oreo Biscuit chocolate cake
9- cake in lockdown
10- birthday cake in lockdown
11- lockdown cake recipe
12- no bake cake
13- lockdown cake
14- chocolate cake recipe
15- chocolate cake in lockdown
16- oreo biscuit cake
17- no bake oreo cake
18- ockdown oreo cake recipe
19- No bake chocolate biscuit cake
20- Eggless chocolate cake recipe
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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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