Opera Cake Recipe
Opera Cake Recipe - a rich French dessert, that uses one of the most loved flavor combinations, chocolate and coffee. Opera Cake is consisting of layers of almond sponge cake soaked in coffee syrup, filled with coffee buttercream and chocolate ganache and topped with chocolate glaze. For an elegant finish its name is written on top of each Opera cake slice and is decorated with gold leaf.
To print the recipe check the full recipe on my blog:
#operacake #Frenchdesserts #homecookingadventure
0:00 - Intro
0:25 - Prepare joconde (almond sponge cake)
3:07 - Prepare coffee syrup
3:36 - Chocolate Croustillant
4:26 - Chocolate Ganache
4:58 - Coffee Buttercream
5:55 - Assemble the cake
7:16 - Chocolate Glaze
7:48 - Enjoying the results
Ingredients
Makes about 10 servings
Joconde (Almond Sponge Cake)
5 eggs, room temperature
5 oz (140g) ground almonds (almond flour)
5 oz (140g) powdered sugar
1/4 cup (30g) flour
2 tbsp (30g) butter, melted
5 egg whites
2 tbsp (30g) sugar
1/4 tsp (1g) salt
Coffee Syrup
2/3 cup (160ml) water
1/2 cup (100g) sugar
3 tsp (6g) instant coffee
Chocolate Croustillant
2.5 oz (70g) semisweet chocolate
2.5 oz (70g) Paillette Feuilletine
Chocolate Ganache
5.5 oz (160g) semisweet chocolate
2/3 cup (160g) whipping cream
Coffee Butercream
5 egg yolks, room temperature
3/4 cup (150g) sugar
3 tbsp (45ml) water
2 tsp (4g) instant coffee
1 1/4 cup (280g) butter, softened
Chocolate Glaze
7 oz (200g) semisweet chocolate
2 tbsp (30ml) canola oil
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chocolate mousse cake recipe l Chocolate mousse cake
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#chocolatemousse #chocolate_mousse_cake #chocolate_mousse_cake_recipe #spicebites #stayhome #withme
Today it’s how to make chocolate mousse cake recipe, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate. This mousse cake recipe so delicious & satisfying, you will enjoy every bites of it.
Spice Bites Blog - 114
Ingredients:
all purpose flour 1/2 cup
sugar 4 tbsp
cooking oil 1/4 cup
1 egg
cocoa powder 2 tbsp
baking powder 1 tsp
milk 1/4 cup
for mousse filling part:
semisweet (Dark) chocolate 150g + whipping cream (hot) 60ml
whipping cream (cold) 200ml + powdered sugar 2 tbsp
on top : (not mention on video)
200g dark chocolate + 120ml milk - melt in microwave for 30sec to 1 min, mix it well, let it cool down and pour on top (!!! make sure it is cold enough !!!)
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(you can chose any cake ideas from our Baking Recipes)
Chocolate Pastry Cake :
Oreo Biscuit Cake Only 3 Ingredients :
Oreo Cake Only 3 Ingredients :
Birthday Cake Only 3 Ingredients :
Chocolate Cake in 5 minutes microwave :
No Bake Oreo Cheesecake Bars :
Chocolate Pastry Only 3 Ingredients :
Chocolate pudding recipe :
Biscuit Cake Only 3 Ingredients :
Coffee Cake Recipe:
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed.
Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out!
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Ingredients
Cake
2 ½ cup (375 g) all-purpose flour
1 cup (120 g) regular cocoa powder
2 ¼ (12 g) tsp baking soda
1 ½ (8 g) tsp salt
1 tsp (3 g) baking powder
1 ¼ (250 g) cup sugar
¾ cup (150 g) dark brown sugar, packed
1 cup (225 g) unsalted butter, room temperature
2 ¼ cup (560 ml) buttermilk, room temperature
2 large large eggs, room temperature
1 ½ (8 ml) tsp vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, melted and cooled
Frosting
3 cup (775 g) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
24 oz (680 g) bittersweet chocolate, chopped, melted and cooled
4 tsp (20 ml) vanilla extract
½ (3 g) tsp salt
4 cup (520 g) icing sugar, sifted
⅔ (80 g) cup cocoa powder, sifted
Directions
Cake
1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans.
2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.
Frosting
1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.
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#OhYum #DessertRecipe #ChocolateCake
Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
BUTTERMILK SUBSTITUTE:
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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Café Meringue - French Cake
Dudu Outmezgine - Café Meringue Recipe:
Meringue:
150 grams of protein
150 grams of sugar
150 grams of powdered sugar
White Chocolate Mousse:
250 grams of white chocolate
750 grams of sweet cream
20 grams of miracle coffee
To decorate:
250 grams of dark chocolate
Enjoy!
Dudu Outmezgine – Inspiration Book (English Digital Version)