How To make Glazed Raspberry Fudge Cake
Cake: 1/3 c Cake flour
2 ts Baking powder
6 tb Unsalted butter; soft
1 c Sugar
5 lg Eggs; separate
5 oz Semisweet chocolate; melt,
Cool slightly 2 tb Cocoa
1 tb Vanilla
1 tb Dark rum
1 tb Water
1/4 ts Cream of tartar
1/4 ts Salt
Glaze: 2 tb Raspberry preserves
2 tb Water
2 tb Unsalted butter
3 oz Semisweet chocolate
3/4 c Powdered sugar, sifted
1 1/2 ts Dark rum
2 pt Raspberries; (2 to 4)
Sift flour and baking powder in bowl. Set aside. Use mixer to cream butter and 3/4 cup sugar. Add egg yolks, 1 at time, until mixture is satiny. Add melted chocolate, cocoa, vanilla, rum and water. Mix well. Add flour mixture. Mix well. In large, grease-free mixing bowl, beat egg whites on low speed until frothy (easiest to do with stand mixer). Add cream of tartar and salt. Beat until they hold soft peaks. Slowly add remaining sugar by tb. Do not overbeat. Peaks should still be soft. Stir 1/4 whites into batter. Gently fold in remaining whites. Transfer batter to generously greased (9-inch) springform pan, bottom lined with greased parchment or wax paper. Smooth surface. Bake at 350~ until well browned and crusty and wooden pick inserted into center comes out without batter (it is not bone dry), about 35 minutes. Cool in pan on cooling rack until completely cooled. Cake will deflate as cools. Use sharp flexible knife to carefully separate cake from collar, then from bottom of spring form. Place piece of plastic wrap over cake and gently compress high edges of cake to make uniform surface. Invert cake onto serving platter. Remove paper. GLAZE- Heat raspberry preserves until flowing. Brush onto top and sides of cake. Combine water, butter and chocolate in microwaveable dish or small pot. Gently melt chocolate. Add powdered sugar and rum. Stir well. Let glaze stand until slightly thickened and spreadable. Use flexible spreader to coat sides and top of cake with glaze. Can be made day ahead and held at room temperature, covered airtight. Serve with raspberries, passed separately in bowl. -----
How To make Glazed Raspberry Fudge Cake's Videos
Chocolate Ganache Recipe | All My Tips and Tricks!
This rich, silky Chocolate Ganache is beyond easy to make and perfect for chocolate glazes, filling cakes, and even making truffles! You don't have to just use cream either, in this post, we go over some of the many delicious flavors you can add to make a ganache to suit almost any dessert! This video shows you how to make everything from a thin ganache perfect for pouring to a thick ganache great for drip cakes and truffles.
RECIPE:
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Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake | Mortar and Pastry
~Decadent Chocolate Cake Recipe | How to Make Moist Chocolate Cake~
#MoistChocolateCake
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Ingredients:
1 1/2 cup softened butter, unsalted
3 1/2 cup sugar
5 eggs
4 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 1/2 cup cocoa powder, unsweetened
1 1/2 tbsp instant coffee
3 cups hot water
Bake at 180C for 1 hour or until skewer inserted at the center comes out clean
Simple Syrup:
1/2 cup sugar
1/2 cup water
Chocolate Ganache:
500g dark chocolate
250mL all purpose cream
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Shiny Glaze For Cakes (Chocolate Entremet Recipe)
Learn how to make a beautiful chocolate entremet just like a professional! This is an extensive tutorial from our resident pastry chef, Christophe Rull. You’ll learn how to make the chocolate sponge, chocolate ganache, airy mousse, and of course that beautiful shiny chocolate mirror glaze.
FULL RECIPE ►
Chocolate Fudge Cake ►
100 grams eggs
220 grams granulated sugar
4 grams vanilla extract
160 grams Mayonaise
180 grams all-purpose flour
50 grams cocoa powder
4 grams baking soda
2 grams baking powder
2 grams salt
180 grams water
Dark Chocolate Ganache ►
15 grams granulated sugar
10 grams glucose
110 grams heavy whipping cream
50 grams dark chocolate
40 grams milk chocolate
10 grams unsalted butter (European butter or Plugra works best)
Chocolate Glaze ►
100 grams water
340 grams granulated sugar
2 drops red food coloring (I use Chef Master gel colors)
220 grams heavy whipping cream
120 grams glucose
130 grams cocoa powder
16 grams gelatin (For powdered gelatin, bloom 16g of gelatin with 80g of water)
Chocolate Mousse ►
200 grams heavy whipping cream
200 grams 64% dark chocolate
60 grams egg yolk
60 grams granulated sugar
60 grams water
200 grams whipped cream
CHAPTERS ►
00:00 Intro
00:19 What is an entremet?
00:49 THE GANACHE
01:50 What kind of chocolate should I use?
02:44 Making ganache extra smooth
03:35 Storing the ganache
04:04 Can I refrigerate ganache?
04:24 CHOCOLATE FUDGE CAKE
05:45 Why mix in between ingredients?
06:20 Preparing the pan
06:42 Baking the cake
07:03 Cooling the cake
07:22 THE CAKE INSERT
07:44 Cutting the cake
08:43 How many layers should an entremet have?
09:02 Piping the ganache
09:07 How to hold a piping bag
10:12 Freezing the insert
10:16 PREPARING THE RINGS
11:26 How many cakes does this recipe make?
11:37 THE MOUSSE
12:04 Ganache
12:32 Whipped cream
12:49 Páte à bombe
13:34 Combining the mousse
14:52 ASSEMBLING THE ENTREMET
15:04 Filling with mousse
15:23 Adding the insert
16:03 Freezing the entremet
16:05 MAKING THE GLAZE
16:14 Hydrating the gelatin
17:01 The glaze recipe
19:15 Burr mixing the glaze
20:21 Temperature for glazing
20:46 UNMOLDING THE ENTREMET
21:26 Tips for avoiding bubbles
22:22 GLAZING AND DECORATING
22:26 Burr mixing again
22:56 Glazing the cake
23:29 Coloring gold sprinkles
23:48 Rolling in sprinkles
24:16 Removing the toothpick
24:28 Adding gold leaf
24:47 Adding a gold ring
25:33 Serving the cake
25:45 Tasting the cake
26:12 Bloopers!
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Chocolate Souffle:
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How to Make Chocolate Raspberry Cake
Perfectly rich and moist Chocolate Raspberry Cake made from scratch with a delicious chocolate frosting and raspberry filling made from fresh raspberries. It’s the perfect way to celebrate any occasion!
❤️ Ingredients ❤️
Chocolate Cake:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Frosting:
1/2 cup butter, melted
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Raspberry Filling:
2 cups raspberries (fresh or frozen)
1/4 cup sugar
1 tablespoon + 1 teaspoon cornstarch
1 tablespoon water
1 tablespoon lemon juice
Fresh raspberries for topping on the cake , optional
❤️ Instructions ❤️
Chocolate Cake:
Preheat oven to 350 degrees. Grease two 8 or 9 inch round baking pans.
Stir dry ingredients together: sugar, flour, cocoa, baking powder, baking soda, and salt.
Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Stir in boiling water, which will make the batter very thin. Pour batter into prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool for 10 minutes. Run a knife around the edges to loosen cake from sides of pan. Invert cakes onto cooling racks.
Once cooled completely you can wrap them with plastic wrap and store them room temperature for one day, or you can wrap them with plastic wrap and store in a freezer bag to decorate them another day.
Raspberry Cake Filling:*
Add sugar, water, lemon juice and cornstarch to a medium saucepan over medium heat. Stir well to combine. Add raspberries and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened. Allow to cool completely before filling cake.
Chocolate Frosting:
Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract and beat until smooth and creamy!
Assemble your cake:
Place one cake round on plate or cake stand. Add desired amount of raspberry filling and spread into a smooth layer. Top with second cake round. Frost the outside of the cake with chocolate frosting. Add fresh raspberries on top, if desired.
⭐️ Notes
Raspberry cake filling: If you don’t wish to make the filling from scratch you could use a can of raspberry cake filling.
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Cooking with Chef Madison: Raspberry Fudge Cake
Today i made Raspberry Fudge Cake, if you would like to try this at home here are the ingredients i used in this video.
Cake:
1 box chocolate cake mix
3 eggs
1 cup sour cream
3/4 cup water or you can use milk
1/3 cup conola oil
1 teaspoon vanilla extract
1 cup miniature chocolate chips
Ganache
1 cup semisweet chocolate chips
1/2 heavy whipping cream
1 tablespoon butter
Raspberry Cream
1 package of raspberries
3 tablespoons sugar
4 teaspoons cornstarch
1/2 cup heavy whipping cream
If you enjoy this video please subscribe to my channel.
I do not own the copyrights to the music.
MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
Source: YouTube Audio Library
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