french chocolate cake | Chocolate Cake | How to Make super moist chocolate cake
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Chocolate Cake | How to Make super moist chocolate cake, french chocolate cake
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Ingredients for chocolate cake
1 cup all purpose flour
1/3 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sugar
2 eggs
1/4 cup vegetable oil
1/2 cup full cream milk
1 tsp vanilla essence
1 tsp instant coffe powder + 1/2 cup hot water
1 tbsp white Vinegar
For chocolate frosting
1 cup full cream milk
1/2 cup sugar
1/4 cup all purpose flour
1/3 cup cocoa powder
1 tbsp all purpose cream
2 tbsp butter
#ChocolateCake #supermoistchocolatecake #cakerecipes #cake #chocolate
Gâteau Au Chocolat | French Classic Chocolate Cake Recipe | 法式古典巧克力蛋糕是
Gâteau Au Chocolat
Cake Ingredients
200 g dark chocolate (60-75%)
200 g butter
15 g alkalized cocoa (optional)
3 pcs eggs
175 g sugar
55 g wheat flour
Ingredients for making ganache
150 g dark chocolate
100 g cold cream 33%
Hazelnuts (or any other nuts) for garnish
Step by step description
1. Set the oven to warm up at 175 °C.
2. Melt the chocolate for chocolate gateau in a water bath, add butter to the melted chocolate in several stages, mix well with a silicone spatula until a homogeneous consistency is obtained.
4. Using a mixer or whisk, beat the eggs and sugar. Gently add the melted chocolate gateau mixture to the eggs, mix well. Sift flour and cocoa into chocolate mass, mix well until smooth. At the end, mix the dough with a silicone spatula.
6. Grease cake pan with butter. Pour the dough into the mold and bake in the oven for 25-35 minutes. (If the baking dish is flat, bake for 25 minutes).
7. After baking, remove the gateau from the mold, let it cool.
8. When the chocolate gateau has completely cooled down, we start preparing the ganache before assembling. To prepare the ganache, melt the chocolate in a water bath. Add cold cream to the melted chocolate and mix well with a whisk until thickened.
10. Cover the gateau with chocolate ganache using a spatula or silicone spatula. Decorate with nuts as desired. Enjoy your chocolate gateau!
#ChocolateCake #FrenchDessert #GâteauAuChocolat #chocolatecake #chocolatedessert #easydessertrecipe #cook #tastyrecipes #homemade #easyRecipes #法式古典巧克力蛋糕的做法與食譜
French Chocolate Cake ???? Gateau au chocolat recipe
Eng subtitle is available????
???? @sweethailey_ [
✉️ sweethiley@gmail.com
/ INGREDIENTS & METHODS /
-15cm round pan
-원형 틀 1호(15cm)
135g(4.8oz) dark chocolate 다크 초콜릿
45g(3Tbsp + 1tsp) unsalted butter 무염버터
67g(1/4cup + 1/2Tbsp) milk 우유
3 eggs 계란
90g(1/2cup - 2tsp) sugar 설탕
15g(1Tbsp) cake flour 박력분
12g(2Tbsp) cocoa powder
200ml(3/4cup plus 1tsp) heavy cream 생크림
20g(2Tbsp) sugar 설탕
strawberries
1. 오븐을 섭씨 170도 (화씨 340도)로 예열한다. 1호(15cm) 원형 틀을 유산지를 깔아 준비한다.
2. 박력분, 코코아파우더를 체친다.
3. 전자레인지 사용이 가능한 그릇에 다크 초콜릿, 무염버터, 우유를 넣고 전자레인지를 이용해 녹인다. (40초-30초 씩 끊어서 돌려주었어요, 1000w 기준)
4. 초콜릿이 완전히 녹으면 박력분, 코코아파우더를 함께 넣고 골고루 섞는다.
5. 다른 그릇에 계란을 넣고 휘핑한다. 계란이 거품이 일기 시작하면 설탕 반을 넣는다. 30초간 휘핑 후, 남은 설탕의 반을 넣고 휘핑한다. 계란은 풍성하고 아이보리 색이 될 때까지 휘핑한다.
6. 휘핑한 계란의 1/3을 초콜릿 혼합물에 넣고 잘 섞어준다. 그리고 초콜릿 혼합물을 남은 휘핑한 계란에 붓고 골고루 섞어주어 완성한다.
7. 완성한 반죽을 원형 팬에 부어준다. 그리고 섭씨 170도(화씨 340도)로 예열한 오븐에서 27~30분간 굽는다. 구운 후 실온에서 30분~50분간 식힌 다음, 냉장고에서 하룻밤동안(6시간 이상) 보관한다.
8. 그릇에 생크림, 설탕을 넣고 단단한 뿔이 설 때까지 휘핑한다.
9. 완성된 갸또 쇼콜라 위에 생크림과 딸기를 얹는다.
1. Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit). Prepare 15cm round pan with parchment paper.
2. Sift the cake flour and cocoa powder.
3. Put dark chocolate, unsalted butter, and milk in a microwaveable bowl and melt it using a microwave. (I mixed every 40-30 sec I microwaved, 1000w)
4. When the chocolate is completely melted, add the cake flour and cocoa powder and mix evenly.
5. Whip the eggs in another bowl. When the eggs start to foamy, add half the sugar. After whipping for 30 sec, add half of the remaining sugar and whip. Whip the eggs until they are fluffy and get ivory-colored.
6. Add 1/3 of the whipped egg to the chocolate mixture and mix well. Then pour the chocolate mixture over the remaining whipped eggs and mix evenly to complete.
7. Pour the batter into a round pan. Then, bake in an oven preheated to 170 degrees Celsius (340 degrees Fahrenheit) for 27~30 minutes. After baking, cool at room temperature for 30~50 minutes, then store in the refrigerator overnight (more than 6 hours).
8. Put heavy cream and sugar in a bowl and whip until gets soft peak.
9. Put whipped cream and strawberries on top of the Gateau au chocolat.
/ MUSIC /
460. Cafe After 9 - 브금저장소
A Night Alone - TrackTribe
Backbay Lounge - Kevin MacLeod
Alpana Habib's Recipe: French Chocolate Cake
Alpana Habib's Recipe: French Chocolate Cake
CHOCOLATE CAKE RECIPE IN FRENCH ! LA RECETTE : LE GÂTEAU AU CHOCOLAT !!!
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In this episode of 'French Lessons by Indu', She explains how to write CHOCOLATE CAKE RECIPE IN FRENCH ! LA RECETTE : LE GÂTEAU AU CHOCOLAT !!!
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Learn to bake a classic devil's food cake with Anna. Click on 'SHOW MORE' below for recipe ingredients and baking instructions.
Makes a 2-layer, 8-inch cake.
Devil's Food Cake ingredients:
1 ½ cup (195 g) cake and pastry flour
1 ⅓ cup (295 g) superfine (quick dissolve) sugar
½ cup (60 g) Dutch process cocoa powder
¾ tsp (4 g) baking soda
¼ tsp (2 g) salt
½ cup (115 g) cool, unsalted butter, cut into pieces
½ cup (125 ml) hot, strong brewed coffee
½ cup (125 ml) milk
1 tsp (5 ml) vanilla extract
2 large large eggs, room temperature
Ingredients for the Fudge Frosting:
12 oz (340 g) semisweet chocolate, chopped
1 ¾ (425 ml) cup whipping cream
½ cup (125 ml) sour cream
½ (3 ml) tsp vanilla extract
1 pinch salt
Baking Directions for the Cake:
1. For the cake, preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth. Break the eggs into a small dish and stir them with a fork and then add them to the batter, again blending on medium speed just until smooth (the batter will be very fluid). Divide the batter evenly between the prepared pans and tap them on the counter to eliminate any bubbles.
4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then tip out onto a cooling rack to cool completely to room temperature. The cakes can be baked a day ahead, wrapped and stored at room temperature before frosting.
Directions for the Fudge Frosting
1. For the frosting, place the chocolate and cream in a metal bowl and place it over a pot of barely simmering water. Stir the chocolate and cream occasionally and gently until all the chocolate has melted and the mixture is smooth. Remove the bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture cool completely to room temperature, stir occasionally (you can chill the mixture for just a few minutes to start it setting, then let it continue to cool naturally at room temperature). Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency (do not whip vigorously or with electric beaters).
2. Place the first cake layers on your serving plate and, if needed, trim the cake to level it. Spread a generous layer of the frosting over the top of the cake. Trim the second cake, if needed and place this on top of the first cake layer. Spread frosting over the top and then the sides of the cake, using swirling motion with your spatula to create a nice design. Chill the cake for at least 2 hours, or until ready to serve.
3. The cake will keep, refrigerated, for up to 3 days.
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