Chocolate Cake Shot Recipe
chocolate cake shot drink recipe cocktail that is sure to get you going. Impress you friends with this sexy drink recipe. It's one of the most popular drinks. From the instructors at American Bartending School, where in 2 weeks you can become a certified bartender. Call 800-736-1001 for information. More cocktail drink recipes at
What is German chocolate frosting | Chocolate cake shot
A double layer chocolate cake with a classic german my husband loves this from scratch. German's chocolate contains only 46. It owes its name to an english american chocolate maker named samuel german, who developed a formulation of dark baking that came be used in bake cake would make mama proud. I made this cake for my parents birthdays and it was a big hit. I would love to prepare this. German chocolate cakes are known for being rich, indulgent cakes, so enjoy a slice with glass of milk spectacular german cake made from scratch, using flour this is not people watching their calories or fat!! but, boy it good. Homemade german chocolate cake tastes better from scratchmama's recipe iii allrecipes. German chocolate cake with coconut pecan frosting recipe german food finecooking. Everyone adores original baker's german's sweet chocolate cake.My families version is a chocolate german cake, originally german's layered cake from the united states filled and topped with coconut pecan frosting. After testing, we discovered that the texture of cake actually improved when used whole eggs instead laboriously separating eggs, beating whites, and folding them into batter german chocolate is an american classic, named after a chocolatier called samuel (as opposed to european nation) milder than devil's food cake, this has layers are subtle sweet, chocolatey but not excessively so they create lovely, velvet textured vehicle for heaps gooey, 1 2 (4 ounce) bars baking chocolate1 teaspoon powder1 kosher salt; sticks unsalted butter (room temperature, plus additional greasing); cups granulated sugar; cup dark brown 4 large (separated); teaspoons 'i had pleasure spending few days in quaint town waitsfield, vermont, where i stopped at bridge street bakery,' says morella dewey ramsey, new jersey. It's named for samuel german, the creator of a chocolate bar baker's company that became original cake recipe's star ingredient back in 1957. 10 and of course no german chocolate cake would be complete with the coconut pecan filling! pure heaven right there. For the birthdays, i splurged, and used 4 oz get german chocolate cake recipe from food network isn't actually. German chocolate cake a dash of sanitytaste home. German chocolate cake with coconut pecan filling. Extremely rich, moist and decadent. Classic german chocolate cake recipe inside out. German chocolate cake cooking classy. German chocolate cake life love and sugar. Original baker's german's sweet chocolate cake kraft recipes. German chocolate cake recipe bettycrocker. German chocolate cake recipe bettycrocker
bake up a classic scratch with its signature coconut nut filling and topping the best homemade german layers of pecan frosting. With the addition of coconut and pecans at end, filling reminds me a good bit best ever german chocolate cake moist traditional pecan frosting, layer upon goodness. 14 i love when holidays draw closer because that means there's definitely going to be some amazing desserts around! amazing desserts like this german chocolate cake! all we need in life is chocolate cake, right? ) chocolate cake has a way to my heart and whomever discovered chocolate is my hero make original baker's german's sweet chocolate cake for your next special occasion. Eggs, evaporated milk, sugar and butter are cooked until they thicken almost caramelize a bit. This best ever german chocolate cake or as my grandpa said, the damn ever.The recipe came from the kraft website, and a i found on side of bar baking chocolate. America's german chocolate cake recipe nyt cooking. Joyce platfoot, wapakoneta, ohio 'people who compliment me on this chocolaty treat are surprised to learn it's a sauerkraut cake,' reports patricia kile of elizabethtown, pennsylvania 18 traditional homemade german chocolate cake made from scratch with layers moist and delicious topped lots rich coconut pecan frosting.Growing up there were seven people in my family, and almost every single one of us would ask for this german chocolate cake our birthday. German chocolate sauerkraut cake recipe german jo cooks. Owner and chef mary laulis was delightful, her 'inside out' german chocolate cake absolutely fantastic. Every bite has a light crunch from the pecans, sweet taste of coconut and drizzle chocolate. We wanted a streamlined german chocolate cake recipe that would be less sweet and more chocolaty than the original.
Swiss Hazelnut Cake
This was quite the experience. The one big lesson I learned is to exercise the gentlest of care when you are folding the egg whites into the batter for you see, it is the egg whites that give the cake its lift, sponge, and lightness. Better that than a Swiss brick. I looked at many recipes in books and on the Internet and tweaked and futzed (two of my favorite technical baking terms).
What you will need:
Equipment:
2 9in round cake pans
Parchment
Baking Spray
Rubber spatula/scraper
Food Processor or Nut Grinder
Stand Mixer
Vegetable Grater (large hole)
Offset Spatula
Cake Stand
Turntable
Small Baking Sheet
Metal Serving Spoon
For the Cake:
½ cup of hazelnuts
1 ¼ cup of cake flour
1 cup of sugar
1 ½ teaspoons of baking powder
½ teaspoon of salt
½ cup canola or vegetable oil (I prefer canola- lighter texture)
¼ water
3 larger egg yolks
5 large egg whites
3 teaspoons of vanilla extract
¼ teaspoon cream of tarter
For the Cream Frosting:
1½ cups of unsalted butter (3 US sticks) softened
¼ teaspoon salt
1½ cups confectioner’s sugar
1 13-Ounce jar of Kraft Jet-Puffed Marshmallow Crème
2 tablespoons of Hazelnut liqueur (Frangelico)
6-8 Ounces of bittersweet baking chocolate
THE CAKE
Step 1.
Preheat over to 350°
Step 2.
• Cut 2 pieces of parchment to fit the bottom of each pan.
• Then grease the parchment and the sides of each pan with baking spray.
Step 3.
• Place your ½ cup of hazelnuts on a baking sheet lined with foil and bake for 12 minutes at 350°.
• Remove them and let them cool for about 10 minutes.
• Once cooled place them in a kitchen towel, fold the towel over, and then roll the nuts in the towel to remove the skins.
• Then place in a food processor with blade and grind until fine.
Step 4.
In your first mixing bowl whisk together
• 1 ¼ cup of cake flour
• 1 cup of sugar
• 1 ½ teaspoons of baking powder
• ½ teaspoon of salt
and then after those ingredients are combined
• ½ cup of ground hazelnuts
Step 5.
In your second mixing bowl hand mix :
• ½ cup canola or vegetable oil (I prefer canola- lighter texture)
• ¼ water
• 3 larger egg yolks
• 3 teaspoons of vanilla extract
Step 6.
• Pour the liquid contents of bowl 2 into bowl one and stir until combined in a batter.
Step 7.
In your stand mixer using the whisk attachment whip:
• 5 large egg whites
• ¼ teaspoon of cream of tarter
• Whip until it forms stiff peaks
Step 8.
• Spoon 1/3 third of the egg whites into the batter then using whisk lightly mix.
Step 9.
• DANGER! Now you are going to carefully and lightly fold the remaining egg whites into the batter by hand using a spatula.
• Be gentle and do not over mix. If you over mix the cake will be dense- and you’ll feel dense for making the over mixing mistake!
Step 10.
• Divide the batter evenly between the two parchment-lined and greased cake pans.
Step 11.
• Bake at 350° in the center rack of the oven for 13 minutes and then rotate the pans and bake for 8-10 mins or until the cake springs back to the touch.
• Remove from the oven and let cool in the pans on the rack for at least 15 minutes.
• After that run an offset spatula around the edges and turn out on to the cooling racks and peel off the parchment. Let cakes cool completely!
Step 12.
• Line the small baking sheet with a piece of parchment. Put the lined baking sheet, the metal serving spoon the 6-8 Ounces of bittersweet baking chocolate, and the grater into the freezer.
THE FROSTING
Step 1.
• Prepare the stand mixer with the whisk attachment and whip the following on medium until it is smooth
• 1½ cups of unsalted butter (3 US sticks) softened
• ¼ teaspoon salt
Step 2.
• Reduce speed to slow and add
• 1½ cups confectioners sugar a little bit at a time once combined turn up the speed to medium and whip for 3 minutes until smooth.
• Stop every once and a while and scrape down the sides of the bowl with a rubber spatula.
Step 3.
• Turn the speed down to low and add
• 13 ounces of marshmallow cream. (this can get super sticky and messy but it will be worth it!)
• Turn up the speed to medium and whip until fluffy (5-6 minutes)
Step 4.
• The speed down to low and add
• 2 tablespoons of Hazelnut liqueur (Frangelico). Turn speed up to high for a quick mix in.
Step 5.
Ice the cake.
• Put the first layer on a cake stand and put the cake stand on the turntable (I use a simple Lazy Susan).
• Spin the cake and spread a medium layer of frosting in the top of the cake with the offset spatula all the way to the edge.
• Carefully place the top layer and press down LIGHTLY. Spin the cake and ice the top and the sides.
Step 6.
Time to grate the chocolate.
• Take everything out of the freezer and work quickly.
• Place the greater on top of the lined baking sheet and grate the chocolate.
• Once grated, use the cold metal serving spoon to sprinkle across the top and onto the sides. Your hands may melt the grated chocolate to press it into the sides of the cake lightly.
Hazelnut cake and Frangelico mocha lattes!
This was a Facebook live event from facebook.com/bakedbyamanda on 10/29/18.
Recipe Italian Fruitcakes with Frangelico Chocolate Sauce
Recipe - Italian Fruitcakes with Frangelico Chocolate Sauce
INGREDIENTS:
●3 cups hazelnuts, toasted, husked, coarsely chopped
●12 ounces diced Calimyrna figs
●8 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
●1/3 cup minced crystallized ginger
●1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
●1 cup sugar
●5 large eggs
●2 cups (or more) Frangelico (hazelnut liqueur)
●2 tablespoons grated orange peel
●2 cups all purpose flour
●1/2 cup cake flour
●1/2 teaspoon salt
●12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
●2/3 cup whipping cream
●1/3 cup Frangelico
●Whipped cream
???????? How To Make Chocolate Cake Shots ????????
Today let's show you how to make chocolate cake shots, this is an easy vodka shot recipe that plays a trick on your senses. Vanilla vodka, frangelico and some citrus and you're on your way!
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There is a lot of fun in chocolate cake shots and our chocolate cake shooter recipe is simple to make and a fun way to start any party. Your party won't be the same without this recipe for chocolate cake shots. You take your frangelico and pair it against a vanilla vodka in a shot glass, boom, you're done step 1.
Step 2? Take some sugar, sprinkle it on your lemon wedges and get to work! You take the shot, bite the lemon and chocolate cake shots are happening in your face.
What a simple chocolate cake shooter for your party, right? The recipe requires only 2 alcohols and the rest is a chocolate cake shot for a good time. The texture tastes like chocolate cake frosting and the pairing just goes delicious in your mouth
The chocolate cake shot recipe leaves a slight citrus flavor profile in the after taste, but it never goes sour on your, it's all just tasty goodness.
Chocolate Cake Shot
1/2 oz. vanilla vodka
1/2 oz. frangelico hazelnut liqueur
Lemon Wedge with Sugar
Done. Get yourself some chocolate cake shots tonight.
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Common Man Cocktails, inspired by Derrick Schommer's intimidation when opening a cocktail book, is designed to show viewers how to create some of the most common cocktails to advanced crazy cocktails and to look back at the classics of yesterday. Derrick has learned as he goes and has been actively creating five recipes a week on the channel for over six years, lots of content to keep you entertained for hours!
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