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How To make Fudgy Hanukkah Cake
1 1/2 c Brown sugar; packed
1 1/4 c Flour; all purpose
1/2 c Cocoa powder; unsweetened
-sifted 1 1/2 t Baking soda
3/4 t Baking powder
1 pn Cinnamon
1 pn Salt
1 Egg
1 Egg white
3/4 c Buttermilk
3/4 c Coffee; strong
1/3 c Oil; vegetable
ICING:
1/4 c Cocoa powder; unsweetened
-sifted 4 t Sugar; granulated
4 t Cornstarch
1/2 c Milk; skim
1/4 c Corn syrup
1 t Vanilla
Edible gold glitter;-opt -or coconut In bowl, combine brown sugar, flour, cocoa, baking soda and baking powder, cinnamon and salt. In separate bowl, beat together egg and egg white; beat in buttermilk, coffee and oil. Make a well in sugar mixture; pour coffee mixture into well and whisk just till blended. Pour into greased 8" square cake pans. Bake in 350F oven for 30 to 40 min or till tester inserted into centre comes out clean and cake springs back when pressed. Let cool in pan on rack for 20 minutes. (Cake can be frozen up to 2 months) ICING: In small saucepan, combine cocoa, sugar and cornstarch. Whisk in milk until blended, then corn syrup and vanilla. Bring to boil over medium-high heat, whisking constantly, reduce heat to low and cook, whisking for 1 to 2 minutes or till thickened and glossy. Let cool for 5 minutes. Spread evenly over cake. Sprinkle with glitter if using. SERVES:12
How To make Fudgy Hanukkah Cake's Videos
Red Velvet Brownies & Easy Fudgy Brownies | Idea for you business.
Red Velvet Brownies & Easy Fudgy Brownies | Idea for you business
INGREDIENTS
1 cup plus 2 tablespoons (200 g) bittersweet chocolate, chopped (or chocolate chips)
1/2 cup (113 g or 1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder
1 teaspoon instant espresso
3 large eggs, room temperature
1 1/4 cups (250 g) sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup (125 g) unbleached all-purpose flour
1 cup (175 g) semisweet chocolate chips
INSTRUCTIONS
- Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
- In a makeshift double boiler over low heat, melt chocolate chips and butter, stirring occasionally (tips for melting chocolate here).1 Remove pan from the heat and whisk in the cocoa and instant espresso. Set aside to cool.
- In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in warm chocolate mixture into the egg mixture (you can also stir in the chocolate by hand).
- Remove bowl from mixer and stir in the flour with a wooden spoon until just combined.2 Add chocolate chips and stir until incorporated.
- Pour the mixture into the prepared pan, spread into the corners and level with a rubber spatula. Bake 30 minutes, or until the top is shiny and the center is still dense. Brownies will continue to bake once removed from oven.
- Cool on a wire rack to room temperature, about 2 hours. When ready to serve, cut brownies into squares and serve.
Ingredients
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
1 1/4 cups flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
Frosting::
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
4 ounces white chocolate, melted
1/2 tablespoon milk
Instructions
Preheat oven to 350º. Line 8 x 8 pan with nonstick foil or regular foil. Grease regular foil with cooking spray if using.
In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
With a mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, then add the second teaspoon of vanilla. Then beat in cocoa paste. Add flour and salt, and mix just until combined.
Spread in pan. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Cool before frosting.
Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Ice cooled brownies.
EASY No Spread Sugar Cookies Recipe
This Sugar Cookie Recipe makes beautiful and simple cookies that bake up perfectly every time. If you’re craving a smooth and buttery classic cookie or want to use that adorable cookie cutter you picked up, this easy sugar cookie recipe is for you. This is the best no spread sugar cookie recipe because the dough mixes together quickly with just 7 simple ingredients that are probably already in your pantry, and it’s just firm enough to make it really easy to cut out into fun shapes. They are perfect for any occasion and make the perfect cutouts for Christmas cookies!
RECIPE:
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The easiest apple cake recipe soft and delicious cake in 10 minutes!
The easiest apple cake recipe is a soft and delicious cake in 10 minutes for the whole family. Make homemade apple cake and everyone will love it. See how to make apple cake at home. This delicious apple cake recipe is perfect for any occasion.
Ingredients:
1 and 1/2 cups (200 g) flour
2 tsp baking powder
3/4 cup (150 g) sugar
2 apples
2 large or 3 small eggs
1/2 cup (120 ml) vegetable oil
1/2 cup (120 ml) natural yogurt
zest of half a lemon
1 teaspoon vanilla extract
Bake for 35 - 40 minutes at 180 ° C / 355 ° F
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Let me know in the comments how you like this recipe. And share this video with your friends. This will help promote my channel. Thank you! All love and kindness! ❤️
Mayim Bialik's Vegan Chocolate Fudge Cupcakes
'The Big Bang Theory' star Mayim Bialik is joining Rachael Ray for the first time ever to bake her recipe for delicious (and vegan!) chocolate fudge cupcakes.
For more follow the hashtag #RachaelRayShow
AMAZING Cheesecake Brownies Recipe
You’ll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with chocolate. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced bite.
Recipe:
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BEST eggless gluten free chocolate cake with raspberry sauce- Vegan & fudgy fit for Valentine's day!
An eggless gluten free chocolate cake with raspberry sauce which is a delicious healthy-ish dessert. It is rich and fudgy and wins over hearts making it great for Valentine’s day! One of my favorite desserts is a flourless chocolate cake with raspberry because i love the moist fudgy texture and combination of flavors. I made this eggless version to give the same texture and with a protein source. The cake is very simple to make with easily available ingredients and it just pairs perfectly with raspberries. This cake is such a romantic mood by itself which is why i had to share it before Valentine’s Day! Oh also- this cake can be made Vegan- i have all the substitutions in my notes at the end of the recipe.
Happy Baking!
Full Recipe with tips and notes:
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Servings: 5-6 servings
Prep Time: 25 mins
Cooking Time: 40-50 mins
Chilling time: 2 hours
Total Time: 3-4 hours
Ingredients:
Cake:
6 tbsp butter
4 oz chocolate
2/3 cup- 142g sugar
1/2 cup- 125g milk
2/3 cup less 1.5 tbsp- 65g chickpea flour (besan)
1/2 cup-32 g cocoa powder
1/4 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 tsp coffee - Optional
Confectioners sugar to dust
Raspberry sauce:
I cup raspberries about 144 g
2 -3 tbsp sugar (based on taste)
1-2 tsp lemon juice
2 tbsp water
Directions:
Preheat oven to 325F. Prepare a cake tin by greasing it and lining the base with parchment.
In a bowl mix the chickpea flour with milk and whisk till it is a smooth mixture with no lumps. You can even mix it together in a blender if you want.
Add the cocoa powder, baking powder and salt and whisk it all together.
Melt the butter and chocolate together.
Add coffee and whisk together. Optional, but it helps to bring out the chocolate flavor.
Add the sugar and whisk together till it is all well combined.
Add the chickpea mixture to the butter mixture. GENTLY fold it. Do not over mix. Fold till just combined. The cake will fall if you over mix it.
Add vanilla before it comes together and fold it in.
Pour in a the cake tin.
Bake at 325F for 40-50 mins till it is baked through.
While baking prepare the raspberry sauce- In a pan on low-medium heat add the raspberries, sugar & lemon juice. Cook for 5-7 minutes. Once it started breaking down add water and keep mixing together. Once it comes to a boil and has slightly thickened, turn off the flame and strain it through the sieve. Let the sauce chill for 1 hour and use.
Run a knife through the edges when out. Let it cool and then chill in the fridge for 1-2 hours.
Dust with powdered sugar and top with fresh raspberries, raspberry sauce and whipped cream.
Serve with ice cream.