Chef Lena Tries 12 Of The Weirdest Chocolate Cake Recipes To Find The Perfect One
Chef Lena is trying 12 of the strangest chocolate cake recipes to find the most perfect, decadent, moist chocolate cake to ever exist. Watch her try chocolate cake recipes that incorporate mashed potatoes, mayonnaise, buttermilk, olive oil, and coffee. For Lena's best-ever, easy chocolate cake recipe:
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The Sponge Cake That Can Do It All With Claire Saffitz | Try This at Home | NYT Cooking
Get the recipes:
Sponge Cake:
Strawberry and Cream Layer Cake:
Raspberry and Cream Roulade:
OK, Try This at Home fans: Claire Saffitz is back for another round. She's given us bagels. We watched her make croissants. She's shown us sourdough and how to make yeasted dough. Today's lesson? Sponge cake. It may have almost broken Claire to develop, but it also may be the only cake recipe you'll ever need. Come for the baking techniques, stay for the glorious summer strawberries.
0:00 - 1:31 : Intro
1:31 - 6:49 : Make the batter
6:49 - 7:55 : Roulade variation
7:55 - 8:36 : Cooling upside down
8:36 - 14:52 : Strawberry layer cake
14:52 - 17:49 : Raspberry roulade
17:49 - End : Slice and eat!
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Amazing Tiramisu Masterclass | Simple but delicious recipe
★Online Classes★
For more online classes please visit:
0:00 Intro
1:17 Structure of Tiramisu
4:25 Start (CLICK HERE if you want to jump straight in)
7:04 Tiramisu Cream
11:59 Piping the cream
12:44 Dusting cocoa powder
13:53 Secret Tip
15:12 Wrap-up
There are thousands of tiramisu recipes out there. Here, I've created a recipe based on the original tiramisu - I have given changes (e.g. Not using raw egg whites & replacing it with whipped cream) in order to suit a wider audience.
Tiramisu has changed so much in recent years that pastry chefs use gelling agents/thickeners (epsecially in petit gateau form) as well as creating variations such as strawberry, matcha tiramisu.
So let's not argue that all these variations are wrong, because desserts evolve over time.
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Tiramisu is a classic Italian dessert that everybody loves. In this video, I’ll show you a delicious tiramisu.
▶Hanbit's Tiramisu◀
Yield: 4 Tiramisu in oval shaped cartons of size 125mm x 80mm x 40mm (200ml volume). Pls scale up/down the recipe by the same ratio to fit your pan.
*Pls Note* I’ve used store-bought ladyfingers (Savoiardi) and I am a fan of using store-bought ones as it’s so convenient.
⊙Coffee Syrup⊙
Guideline: 1 ladyfinger to absorb 12~15ml of the coffee syrup
Water 40ml
Espresso 48ml (if you don’t have espresso, use 6g of instant coffee + 42ml of water)
Instant Coffee 0.8g
Sugar 16g
Kahlua (coffee liquor) 5ml (you can substitute it with Amaretto, or Marsala. If you don’t have any of them, just leave it out)
Add everything together and make sure the sugar melts completely. Dip the ladyfingers in the syrup and place them at the bottom of the cartons. Leave it in the fridge.
⊙Mascarpone Cream⊙
Mascarpone cheese 150g (pls use mascarpone rather than cream cheese, so much more authentic)
Heavy Cream 125g
Egg Yolk 34g
Sugar 32g
Water 14g
① Lightly beat the mascarpone cheese.
② Add the heavy cream in and beat it until you reach the desired consistency (not too soft). Keep this in the fridge while you work on the pâté à bombe.
③ Pâté à bombe: Add egg yolk + water + sugar in a saucepan and raise it to 85℃ using a hot water bath. I recommend straining it. Whip it until you get a light yellow colour.
④ Add the pâté à bombe to the mascarpone & heavy cream that we’ve whipped earlier. Mix everything well and whip it again until you get a stiffer consistency.
⑤ Pour it over the coffee syrup soaked lady fingers.
⑥ Let it chill/set in the fridge for at least 3~4hrs.
⑦ Dust it with cocoa powder and serve!
Valhrona Cocoa Powder:
Snow Sugar:
Storage: Keep it in the fridge up to 2 days.
⊙Troubleshooting⊙
If your final mixture is still runny after whipping hard, then add a bit of lemon juice to artificially firm it up. The firmness of the final mixture does depend a lot on the brand of heavy cream and mascarpone you use. Using UHT type heavy cream and mascarpone with thickeners
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★Shoppee★
Shop Name: Hanbit Cho Korean Bakeware
★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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10-Minute Easy Chocolate Cake | Made in the Microwave | Bigger Bolder Baking
Moist, fudgy, and easier than you could ever imagine, my 10 Minute Easy Chocolate Cake recipe bakes right in your microwave. Get my recipe:
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!
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How To Make A Strawberry Shortcake | Strawberry Shortcake Ideas
Welcome to Epic Confections! Im Mark and I upload new EPIC videos every week for your enter-taint-ment ! Don't forget to SUBSCRIBE ,like, share and comment!
Join Mark to learn step by step how to make these great strawberry shortcake dessert ideas!! with a few laughs, shadiness, mild inappropriate slurs and of course epic realness!
#strawberryshortcake #summerdesserts #strawberries
I do not own any music in the video. Check out the links below for some kick ass tracks from the artists featured in the video!
Intro : FloidBeats - SickDropz
Song: Dj Quads - Cha-Cha-Cha (Vlog No Copyright Music)
Music promoted by Vlog No Copyright Music.
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I do not own any images, gifs, sound effects, music or clips
*No Copyright Intended*
Please email epicconfections@gmail.com for any questions or concerns regarding copyright.
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SPONGE CAKE 2 VERSI (EMULSIFIER VS BAKING POWDER) // STRAWBERRY AND CREAM SPONGE CAKE #VERSUS
strawberry dan cream itu perpaduan yang enak banget yak. Setelah sebelumnya saya udah bikin vanilla strawberry cake yang 'berat' (karna cakenya pake buttercake yang padat dan creamnya pake cream cheese), kali ini mo bikin yang lebih ringan. Cakenya pake sponge cake dan creamnya pake whipped cream aja. Saya tuh paling ga bisa bikin cake lapis di 1 loyang tinggi terus dibelah2 jadi 2 ato 3, udah pasti miring2, belom lagi tingginya nggak sama, pabalatak (aka berantakan) lah pokonya ???? makanya tiap bikin layers cake saya selalu bagi langsung jadi 2-3 loyang, panggang, beres. Kalo bikin sponge cake yang tipis, saya mending pake caranya 'Milkbar', dipanggangnya di loyang ukuran besar, baru nanti dipotong2 bentuk kotak atau lingkaran, baru ditumpuk2 (Kalo dibikin lingkaran pasti ada sisa, terus dikemanain? dicemil aja ????). Saya bikin 2 versi. Awalnya cuma bikin 1, terus karna strawberry nyisa, gatel deh ???? Sebenernya jumlah telur, gula dan tepungnya sama aja. Yang ngebedain cuma lemak dan pengembangnya. Selamat mencoba :)
RESEP STRAWBERRY & CREAM SPONGE CAKE (VERSI 1 : PAKAI EMULSIFIER, PAKAI MENTEGA CAIR)
Untuk : 1 cake 3 lapis diameter 15 cm
Bahan-bahan :
(*Saya juga tuliskan konversi gram-cup dengan catatan : sendok yang saya pakai adalah sendok takar. cup yang saya pakai adalah cup 240 ml. 1 cup=16 sdm. 1 sdm=3 sdt)
4 telur
2 kuning telur
1/2 sdm cake emulsifier
100g (1/2 gelas) gula
75g (9 1/4 sdm) tepung protein rendah
1 sdm tepung maizena
1 sdm susu bubuk
105g (7 1/2 sdm) mentega, lelehkan
1/2 sdt pasta vanilla
Pelengkap :
400ml (1 2/3 gelas) whipping cream (saya : 135g whip cream bubuk + 270ml air es)
sekitar 25 buah strawberry
apricot glaze (lelehkan 1 sdt selai apricot + 1/3 sdt air)
40ml simple syrup (dari 25ml (2 sdm) air + 25g (2 sdm) gula) (optional, karena sebenernya cake ini udah cukup banyak lemak dan cukup moist jadi nggak perlu simple syrup. Tapi karna disimpan di kulkas dan ada kemungkinan bisa jadi kering, lebih baik ditambah simple syrup)
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RESEP STRAWBERRY & CREAM SPONGE CAKE (VERSI 2 : PAKAI BAKING POWDER, PISAH TELUR, PAKAI MINYAK&SUSU)
Untuk : 1 cake 3 lapis diameter 15 cm
Bahan-bahan :
(*Saya juga tuliskan konversi gram-cup dengan catatan : sendok yang saya pakai adalah sendok takar. cup/gelas yang saya pakai adalah gelas 240 ml)
4 telur
2 kuning telur
100g (1/2 gelas) gula kastor (saya : gula pasir diblender sebentar, yang penting butirannya sudah lebih kecil, jangan sampai halus banget); dipisah, 40g gula untuk dicampur dgn kuning telur dan 60g untuk dicampur dengan putih telur
3/4 sdt baking powder
75g (9 1/4 sdm) tepung protein rendah
1 sdm tepung maizena
1 sdm susu bubuk
1/2 sdt pasta vanilla
60ml (3 sdm + 1 sdt) minyak
70ml (1/3 gelas) susu
1/2 sdt pasta vanilla
Pelengkapnya sama dengan cake yang versi 1
CARA PEMBUATAN SIMPLE SYRUP JUGA ADA DI VIDEO INI :
CARA PEMBUATAN APRICOT GLAZE JUGA ADA DI VIDEO INI :
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STRAWBERRY & CREAM SPONGE CAKE RECIPE (VERSION 1 : USING EMULSIFIER, MELTED BUTTER)
Makes about : 1 3 layers 6 inch cake
Ingredients :
(*I also wrote the gram-cup conversion with some notes : the spoon that I used is a measuring spoon. The cup that I used is a 240ml cup. 1 cup=16 tbsp. 1 sdm=3 tsp)
4 eggs
2 egg yolks
1/2 tbsp cake emulsifier
100g (1/2 cup) sugar
75g (9 1/4 tbsp) cake flour
1 tbsp cornflour
1 tbsp milk powder
105g (7 1/2 tbsp) butter, melted
1/2 tsp vanilla paste
Complement :
400ml ( 1 2/3 cups) whipping cream (me : 135g powdered whip cream + 270ml ice water)
about 25 pieces strawberry
apricot glaze (melt 1 tsp apricot jam + 1/3 tsp water)
40ml simple syrup (from 25ml (2 tbsp) water + 25g (2 tbsp) sugar)
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STRAWBERRY & CREAM SPONGE CAKE RECIPE (VERSION 1 : USING BAKING POWDER, MELTED BUTTER)
Makes about : 1 3 layers 6 inch cake
Ingredients :
4 eggs
2 egg yolks
100g (1/2 cup) castor sugar (40g to mix with egg yolk and 60g to mixed with egg white)
3/4 tsp baking powder
75g (9 1/4 tbsp) cake flour
1 tbsp cornflour
1 tbsp milk powder
1/2 tsp vanilla paste
60ml (3 tbsp + 1 tsp) oil
70ml (1/3 cup) milk
1/2 tsp vanilla paste
The complement is the same like version 1
YOU CAN ALSO WATCH THE MAKING OF SIMPLE SYRUP HERE :
YOU CAN ALSO WATCH THE MAKING OF APRICOT GLAZE HERE :