How To make Green Devil Cake& Chocolate Glaze
CAKE: 2 1/2 cups all-purpose flour
1 3/4 cups packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
4 ounces unsweetened chocolate,
melted
1 cup sour milk*
1 cup pureed green tomatoes
1/4 cup butter, softened
2 eggs
1 tablespoon grated orange peel
1 recipe Chocolate Glaze
whipped cream, :
(optional) ground cinnamon, (optional) fresh raspberries :
(optional) orange peel strips, (optional) CHOCOLATE GLAZE: 4 ounces semisweet chocolate, :
melted
3 tablespoons butter, -- melted
1 1/4 cups sifted powdered sugar
3 tablespoons hot water
CAKE: In a large mixing bowl combine flour, brown sugar, baking powder, baking soda and cinnamon. Add melted chocolate, sour milk, tomatoes, butter, eggs and grated peel. Beat with an electric mixer on low speed till combined. Beat on medium speed for 2 minutes. Pour into greased and floured 13x9x2-inch baking pan. Bake in a 350 oven for 35 to 40 minutes or till a toothpick inserted near the center comes out clean. Cool cake in pan on wire rack. Drizzle glaze over each serving; serve with whipped cream, sprinkled with cinnamon and berries, if desired.
CHOCOLATE GLAZE: Melt chocolate and butter over low heat, stirring frequently. Remove from heat. Stir in sifted powdered sugar and hot water. Stir in additional hot water, if needed, to make of drizzling consistency.
How To make Green Devil Cake& Chocolate Glaze's Videos
Devil Chocolate Cake
???? Ingredients
whole wheat flour 1/2cup
baking powder 1/4tsp
baking soda 1/8tsp
cocoa powder 3 tbsp
oil 2 tbsp
water 1/2cup
sugar 1/4cup +1tbsp
lemon juice 1/2tsp
vanilla essence 1tsp
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Devil's Food Cake Bakealong | Cocoa vlog channel
Hello viewers! This is the twenty third recipe tutorial of 2023. To start the Autumn Equinox season and to end the month of September I am going to be showing you how to make a Devil's Food Cake as one of the autumnal recipes. I have posted a portrait short video of the ingredients for the Devil's food Cake so check that out. Follow the recipe and instructions if this recipe is going to be your easier recipe. Want to make this type of cake for any occasion? Make this cake then. Subscribe and hit the like button if you enjoyed!
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Ingredients:
(Cake set)
80g dark cocoa powder (Green and Blacks version)
350g light muscovado sugar
1 tablespoon espresso powder
300ml (1 cup (250ml) + 50ml) boiling water
300g unsalted butter, plus extra for greasing
150g dark chocolate, roughly chopped
6 medium free-range eggs, beaten together cold from the fridge
1 tablespoon vanilla bean extract
220g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
Pinch fine sea salt
(Ganache frosting set)
200g milk chocolate, roughly chopped
100g dark chocolate, roughly chopped
100g unsalted butter, cubed
250ml (1 cup) double cream, at room temperature
Instructions:
1: Preheat the oven to 170°C / 150°C fan / gas 3.5. Put the cocoa powder, 100g of the muscovado sugar and espresso powder in a large measuring jug. Pour over the boiling water and whisk with a balloon whisk until smooth.
2: Over a low heat, melt the butter and remaining sugar in a medium pan. Add the dark chocolate and slowly melt together, stirring occasionally.
3: Once melted, pour in the cocoa, sugar and coffee mixture, eggs and vanilla bean extract and whisk with a balloon whisk until combined. In a large mixing bowl sieve in the flour, bicarb and baking powder, then pour over the chocolate mixture with a pinch of salt. Gently mix with a balloon whisk to form a smooth batter.
4: Divide the batter equally between the prepared tins and spread evenly using a spatula. Bake in the centre of the oven for 30 minutes until the cake has risen, formed a crust, smells chocolatey and a skewer inserted into the centre comes out clean.
5: Meanwhile, prepare the ganache. Sit a clean mixing bowl on top of a pan of gently simmering water (don’t let the bowl touch the water). Melt the milk and dark chocolate together in the pan with the butter. Once melted, remove from the heat and leave to stand for 15 minutes. When the chocolate has cooled a little, vigorously whisk in the double cream a couple of tbsp at a time using a balloon whisk.
6: When the cake is baked, leave to cool in the tins for 10 minutes then turn out onto wire racks to cool completely. To assemble, put one cake onto a serving plate, spread a third of the icing in the centre, then sandwich the next layer of cake on top. Spread the remaining icing all over the cake using a spatula. Chill in the fridge for 30 minutes then serve.
Website this recipe came from⏩
Check out the previous cooking video ⏩
Check out the next cooking video ⏩
Devils Food Cake Mix - Super Moist, Dense & Ultra Rich Chocolate Cake. Step By Step Instructions
This Complete Premix Enables You To Make Super Moist, Dense & Ultra Rich Chocolate Sponge In A Very Easy & Cost Effective Manner.
Frost the cake with your favourite icing for endless possibilities.
Just Add:
- Water
- Oil
- Eggs
For Detailed Recipe:
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EASY #DEVIL'S FOOD #cake || At home ||#An authentic way #Chocolate Cake
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Ingredients for cake:
1 1/2 cup pastry flour
1 1/3 cup super fine sugar
1/2 cup dutch process coco powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup cool, unsalted butter, cut into pieces
1/2 cup hot strong brewed coffee
1/2 cup milk
1 tsp vanilla extract
2 large eggs
Ingredients for fudge frosting:
12 oz(340 gram)semisweet chocolate
1 3/4 cup fresh cream
1/2 cup sour cream
1/2 tsp vanilla extract
1 pinch of salt
For more recipe:
chickpea dosa:
Kala chana chatpata:
Multigrain mix veg paratha:
Sabudana vada:
Mac and cheese:
Burrito
Paneer flax tikkis
Red thai curry
Lasagna
Mango pancake:
Hariyali paneer tomato slider:
Cream Filled Donut:
Creme caramel:
Manglore Buns:
Kodo millet Munthiri kothu:
Green Thai curry:
Aam murabba:
Samosa:
Banana Bread cake:
How to bake a devil’s food cake using cake mix/ magnolia devil’s cake/trying devil’s food cake mix
how to bake devil’s food cake using cake mix. Devil’s food cake mix
.Lets try baking devil’s food cake mix using magnolia recipe mix. Devil’s food cake mixa/ how to bake devil’s food cake using magnolia cake mix
For the frosting:
Other easy cake / dessert ideas:
Best tasting carrot cake
Giant choco butternut
Choco butternut donut
Coconut macaroon loaf/ uberoon
Happy eating
Thanks for watching
Love,
Simple bakes
Eggless Chocolate Cake | chocolate ganache cake | devil's delight | चॉकलेट केक
UNOON means traditional clay oven in Bengali. A new journey where we bring Simple and Healthy Recipes crafted with mother's love to your heart. Feedbacks and suggestions are highly Appreciated!
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RECIPE:-
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Prep time- 15 minutes
Bake time-180°C for 40 minutes
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*Ingredients-*
☆Dry Ingredients-☆
All Purpose flour- 3 Cups
Cocoa Powder- 3/4th Cup
Corn Flour-1 Tbsp
Salt- 1 Tsp
Baking Powder- 2 Tsp
Baking Soda – 1 Tsp
Coffee-1 ½ tsp
Sugar- 2 cups
*Wet Ingredients-*
Butter- 200 gms
Vanilla Essence- 2 tsp
Milk – 1/4th cup
Curd – 1 ½ cup
☆Chocolate Ganache (Topping)☆
Chopped Compound Dark Chocolate - 2 ½ Cup
Fresh cream – 1 Cup (200ml)
*Should have atleast 30% Fat*
Butter - 1 tbsp
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Preheat Oven at 180° C
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☆Cooking Instructions☆
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For Chocolate Ganache-
1. Add water in a deep pan and bring it to boil.
2. Place a bowl over the Boiling water ( we used glass) and add Chopped chocolate now gently move the chopped chocolate till it melts. (This is the double boiler method)
3. Once the chocolate melts remove the bowl from the flame and place on a platform. Wait for it to slightly cool down and then add cream part by part, simultaneously mixing at the same time.
4. Once the mixture looks uniform , add soft butter and mix them properly. Make sure not to over mix the ganache or else the cream will curdle.
5. Cool the Ganache at room temperature.
6. Keep the Ganache in the refrigerator for 4 to 5 hours so that the Ganache turns into thick piping consistency.
☆For the Cake☆
1. Sieve all the dry ingredients together - Add All purpose flour in the sieve, to that add Baking powder, Baking soda, cocoa Powder, corn flour, coffee powder and salt.
2. After sieving, give it a mix.
3. In a bowl, take butter and let it get soft at room temperature.
4. Add powdered sugar to the butter and whisk till it gets airy and light and turns pale yellow in colour.
5. Add Vanilla Essence to the butter mixture and mix well.
6.Now add milk and keep whisking till it forms a peak. (Forming a peak means it no longer drips and the consistency is same as whipping cream)
7. To this butter mixture, now add the dry ingredients in parts and mix using Cut and Fold method.
8. Add curd to the batter and gently fold to form an uniform mix.
** At this stage if you feel the batter is too thick, add 1/4 to 1/2 cup milk.**
9. Pour the batter into a greased cake tin.
10. Tap the tin twice gently.
11. Put the tin in the preheated oven and bake it at 180°C for 40 minutes.
12. Once out of the oven, Cool it completely and Only after that demould the Cake.
13. After Demoulding the cake, cut it in 2 halves from the middle.
14. Add Ganache on one half of the cake in a thick layer and top it with the other half.
15. Cover the whole cake with the remaining Ganache.
16. Refrigerate it for 5 to 7 minutes.
17. Cake is ready to Devour but remember to serve it with love!
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#egglesschocolatecake
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#unoon