Harrods’ Head Pastry Chef’s Perfect Chocolate Fudge Cake | This Morning
Nothing says Christmas quite like an indulgent dessert, and who better to show us how to perfect patisserie than Harrod’s top Pastry Chef? Philip Khoury will be whipping up the ultimate crowd pleaser - his vegan Chocolate Fudge Cake, from his new cookbook ‘A New Way To Bake’.
Broadcast on 01/12/2023
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MARY BERRY’S CHOCOLATE FUDGE CAKE | Rumaysa’s Kitchen
I have always loved Mary Berry’s recipes. I recently repurchased her book again and I thought I’d share a few of my favourites with you. I hope you all enjoy it!
50g (2oz) sifted cocoa powder
6 tbsp boiling water
3 large eggs
50ml (2fl oz) milk
175g (6oz) self-raising flour
1 rounded tsp baking powder
100g (4oz) softened butter
275g (10oz) caster sugar
For the icing and filling:
3 tbsp apricot jam
150g (5oz) plain chocolate (39 per cent cocoa solids)
150ml (¼ pint) double cream
Essential kit
You will need two 20cm (8in) deep sandwich tins.
Instructions
1. Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20cm (8in) deep sandwich tins then line the base of each tin with baking parchment.
2. Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the cake mix equally between the prepared tins and level the surface.
3. Bake in the pre-heated oven for about 25-30 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
4. To make the icing, warm the apricot jam in a very small pan, then spread a little over the base of one cake and the top of the other. Break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water for about 10 minutes or just until the chocolate has melted, stirring occasionally.
5. Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted. Leave to cool until it is on the point of setting then spread on top of the apricot on both cakes. Sandwich the cakes together and use a small palette knife to smooth the icing on the top. Keep in a cool place until ready to serve.
Mary berry’s recipe book:
Triple Layer Chocolate Fudge Cake Recipe By Food Fusion (Secrets Revealed)
We just raised the bar even further this time. This super moist triple-layer chocolate fudge cake is truly a crowd-pleasing delight. #HappyCookingToYou #FoodFusion #PakolaFullCreamMilk
Written Recipe:
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00:00 Triple Layer Chocolate Fudge Cake Recipe
00:17 Prepare Chocolate Fudge cake
01:49 Prepare Chocolate Ganache & frosting
03:05 Assembling
05:00 Aray waah
Recipe in English:
Ingredients:
Prepare Fudge Cake:
-Maida (All-purpose flour) 210g (1 & ½ Cup)
-Cocoa powder 56g (1/2 Cup + 2 tbs)
-Namak (Salt) ¼ tsp
-Baking soda ½ tsp
-Baking powder 1 tsp
-Anday (Eggs) 2 (room temperature)
-Pakola Full Cream Milk 1 Cup
-Cooking oil ½ Cup
-Bareek cheeni (Caster Sugar) 1 & ½ Cup
Prepare Chocolate Ganache & Frosting:
-Whipping cream 350ml
-Pakola Full Cream Milk 3 tbs
-Milk chocolate grated 400g
-Makhan (Butter) unsalted 60g (room temperature)
-Icing sugar ¾ Cup
-Chocolate chips
Directions:
Prepare Fudge Cake:
-Grease 8-inch baking pan with cooking oil & line with butter paper & set aside.
-On a bowl,place a sifter,add all-purpose flour,cocoa powder,salt,baking soda,baking powder & sift dry ingredients together,mix well & set aside.
-In a bowl,add eggs,milk,cooking oil,caster sugar & beat well.
-Now add dry ingredients & beat on low speed until combined then fold with the help of spatula.
-Pour batter in prepared baking pan & bake in preheated oven at 180C for 40 minutes (on lower grill).
-Take out from oven,spray water immediately to keep cake moist.
-Take out cake from pan and keep it on rack & let it cool completely.
Prepare Chocolate Ganache & Frosting:
-In a saucepan,add whipping cream & milk,turn on the flame,mix well & simmer on low flame until its hot (6-8 minutes).
-Remove from heat,add chocolate & mix well until chocolate melts.
-Add butter & mix well until well combined.
-Transfer to a bowl & let it cool completely while mixing at room temperature.
-Reserve 1 & ½ Cup of ganache for later use.
-Cover remaining ganache & refrigerate until chilled.
-Take out from refrigerator and beat well for 3-4 minutes.
-Add icing sugar,beat until soft peaks form & transfer to a piping bag.
-With the help of the layer cake slicer,horizontally cut three layers of cake.
-Place first layer of cake on cake stand,apply prepared chocolate frosting and add chocolate chips.
-Place another layer of cake,apply prepared frosting and add chocolate chips & repeat the same process for top layer of cake and cover the sides of the cake with frosting & refrigerate for 1 hour.
-Pour reserved chocolate ganache warm on the top of the cake,apply grated chocolate on the sides of the cake & refrigerate for 30 minutes.
-Decorate & serve!
Chocolate Fudge Cake Recipe Eggless Chocolate Cake Tips & Tricks बेकरी स्टाइल चॉकलेट फ़ज केक
Chocolate Fudge Cake Recipe | Eggless Chocolate Cake Tips & Tricks बेकरी स्टाइल चॉकलेट फ़ज केक
#chocolatecake #fudgecake #bakerystylechocolatecake
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Ingredients for Chocolate Fudge Cake :-
3 Packet Glucose Biscuits (39 pieces Biscuits)
200ml + 1 tbsp Milk
5 tbsp Sugar
3 tbsp Oil
2 tbsp Cocoa Powder
1 tsp Chocolate Essence
1 Packet Eno
Ingredients For Chocolate Fudge Sauce:-
½ Cup Dark Chocolate
½ Cup Condensed Milk
1 tbsp Butter
Ingredients For Garnishing:-
Chocolate Flakes
Silver Balls
Condensed Milk
Cherries
Procedure:-
Pre-heat pan for 10-12 minutes on medium flame.
Grease a rectangular tin with butter
Dust the insides of the tin with Maida (all-purpose flour)
Our tin is ready for baking
Let’s prepare the cake batter (mixture)
Take 3 packets of small Glucose Biscuits as shown in the video or take 39 Glucose biscuits.
Take biscuits in a jar and add sugar in it and grind well.
After grinding now add oil, cocoa powder, chocolate essence, and milk and again grind all ingredients well.
After grinding if the cake mixture is thick you can add 1 or 2 tbsp milk in it but my mixture is perfect so, I am adding 1 sachet Eno in it and 1 tbsp milk and now grind all mixture well.
Please check this consistency this is perfect so now I am pouring this mixture in dusted pan.
Our baking pan is ready so I place this tin in it and bake for 30-35 minutes on low flame.
If you want to bake in the oven then preheat your oven at 180*C for 10-12 minutes and after preheating place your tin in it and bake it for 30-35 minutes.
After 30 minutes I check the cake with the help of a toothpick. It comes out clean, so the cake is ready.
Chocolate cake is now very hot so I will cool down it for 15 minutes and then unmold it.
Now I am preparing chocolate fudge sauce for that I have taken heavy bottom pan and adding dark compound chocolate, condensed milk, and butter in it,
Now I am melting all things on low flame and as chocolate melts and all ingredients will mix well, I will switch off the flame.
After Chocolate fudge sauce ready I will keep it for cooling.
After cooling all Now, I will be garnishing my cake.
I am spreading chocolate sauce on the cake, I am adding in a good quantity of sauce which gives a very nice taste to the cake.
After sauce, I am sprinkling chocolate flakes, sliver balls, condensed milk, and cherries.
Out tasty, yummy, delicious chocolate fudge cake is ready.
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EASY Chocolate Fudge Cake Recipe- The Scran Line
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Chocolate Fudge Cake | Chocolate Fudge Cake Recipe
Today I’m showing you how to make . Let’s get baking shall we?
Hey, welcome back. I’m Elliott and I upload weekly baking tutorials on how to make and bake almost anything. So why don’t you join me on this journey as I make and bake my way through the year, so don’t forget to subscribe to see more.
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