The BEST White Chocolate Cake Recipe. Cloudy White Cake.
The best white chocolate cake recipe I've ever tried. This super soft white chocolate cake recipe like a sponge with a whole melted white chocolate bar on top will make you forget about all of your stress ;)
The fluffy white cake is moist and beautiful like Snow White princess with ooey gooey white chocolate topping. I can't stop eating this cake. :D
Please rate the video ????, COMMENT down below how do you like the recipe and ask me any questions and I would be more than happy to answer. Or simply put an emoji in the comment to help out the development of the channel. I will be very happy ????❤️
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Ingredients:
3 egg white
140g cake flour
110g sugar
110g vegetable oil
1/2 tsp vanilla extract
1/4 tsp almond extract
1 tsp baking powder (5g)
1/4 tsp salt
100ml milk
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????Track : Circus Troupe -
생크림으로 파스텔 스트라이프 데코하는 방법/ 밀크티 생크림케이크
안녕하세요 조꽁드 입니다.
이번 케이크는 밀크티 파스텔 생크림 케이크 입니다.
홍차와 메이플 시럽을 넣어 정말 촉촉하고 폭신한 제누아즈를 만들었습니다.
시크릿 노하우는 영상에서 확인하세요.
여기에 생크림으로 파스텔톤의 스프라이트로 멋을 부려 보았습니다.
스프라이트 만드는 방법 궁금하시죠? 꼭 영상 확인 하세요.
항상 해피베이킹 하세요.
감사합니다.
재료
♥︎홍차 제누아즈 (15cm 1호케이크)
달걀 3개
설탕 55g
메이플시럽 25g ( 메이플시럽 권장)
박력분 85g
고운 홍차가루 2 g
(저는 집에 있는 다즐링을 사용했습니다. 그외에 얼그레이 등 취향에 따라 좋습니다. )
레몬제스트 1g
우유 30g
버터 28g
♥︎ 밀크티 생크림
생크림 90g
홍차잎 7g (다즐링, 얼그레이, 등등)
레몬 제스트 2g
찬 생크림 400g
설탕 40g
♥︎ 홍차 메이플시럽
물 70g
메이플 30g
레몬즙 5g
홍차잎 1g
레몬제스트 1g
* 모두 함께 넣어 끓이고, 5분간 차를 우린후 홍차잎과 레몬제스트는 걸러냅니다.
완전히 식혀서 사용합니다.
♥︎ 기타
초록, 노랑, 주황, 빨강 식용색소
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Hi, I am Joconde.
This cake is a milk tea pastel whipped cream cake.
Black tea and maple syrup make a really moist and fluffy genoise.
Check out the secret know-how in the video.
Here, I tried to look cool with fresh cream and pastel-toned sprites.
Wondering how to make sprites? Please check the video.
Happy baking always.
And always thank you.
Ingredient
♥︎ Black Tea Genoise (15cm)
3 eggs
55g sugar
25g maple syrup (recommended maple syrup)
85g cake flour
2g fine black tea powder
(I used darjeeling at home. But you use others depending on your taste.)
1g lemon zest
30g milk
28 g butter
♥︎ Milk Tea whipped Cream
90g heavy cream
7g black tea leaves (Darjeeling, Earl Grey, etc.)
2 g lemon zest
400g cold heavy cream
40g sugar
♥︎ Black Tea Syrup
70g water
30g maple syrup
5 g lemon juice
1g black tea leaves
1g lemon zest
* Put everything together, boil, brew tea for 5 minutes, then filter out the black tea leaves and lemon zest.
Cool completely before using.
♥︎ Others
Green, yellow, orange, red food coloring
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????Track : The Life -
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JAMES MARTIN Orange and almond cake SATURDAY KITCHEN
Chocolate Indulgence Cake Recipe | Cotton Soft Chocolate Cake | Chocolate Glaze
Chocolate Indulgence Cake – If there are all the cakes lined in the café, I will always pick something with chocolate. Why is it called Chocolate Indulgence? This cake is made of all the chocolates you know. White chocolate and dark chocolate ganache and glaze with chocolate sponge cake, so delicious. I will not think this is too much chocolate. This cake is well balance with white chocolate, a little milky and creamy feeling. The glaze without gelatin turned out so amazing with a few lines of white chocolate drizzle décor, looks so simple and elegant. I hope you’re inspired to make this cake. Let me know your thoughts and how your version turned out as I’m excited to share this recipe with you. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Chocolate Sponge Cake
I am using 6-inch round pan
3 egg yolks
50g [¼ cup] fine sugar
48g [3½ tbsp] light oil
60ml [¼ cup] milk
1 tsp vanilla extract
¼ tsp salt (sorry I think I left out that video clip)
90g [¾ cup] cake flour
18g [2½ tbsp] cocoa powder
3 egg whites
½ tsp cream of tartar
50g [¼ cup] fine sugar
• White Chocolate Ganache
140g [1 cup] white compound chocolate
75g [¼ cup + 1 tbsp] whipped cream, hot
• Dark Chocolate Ganache
200g [1½ cup] dark compound chocolate
200g [¾ cup + 1 tbsp] whipping cream, hot
• Chocolate Glaze
170g [1 cup] dark chocolate coins or compound chocolate
170g [¾ cup] whipping cream, hot
8g [½ tbsp] butter
20g [1 tbsp] honey (to give the glaze a shine, optional)
sugar syrup
[1 tbsp sugar + 1 tsp coffee powder
+2 tbsp hot water] cool before using
Décor
White chocolate drizzle [you can warm up the remaining chocolate until drizzle consistency]
Dark chocolate piping
Dark chocolate & Pistachio nuts, chopped
Instructions:
• Chocolate Sponge Cake
Please refer to
• White Chocolate Ganache
1. Chop the white chocolate bar into fine pieces to ease the melting and no lumps. Transfer into a bowl.
2. Add the hot whipping cream. Make sure all the chocolate submerge into the cream. Let it rest for 5 min.
3. After 5 min, mix the chocolate vigorously until all melted and no lumps. If you still find lumps in the mixture, pop it into the microwave for 1 min to break the lumps. The mixture should be smooth and creamy.
4. Cover with cling film and refrigerate for at least 1 hour.
5. After 1 hour, use a mixer to mix the mixture until creamy and stiff.
6. Transfer into a piping bag and set aside.
• Dark Chocolate Ganache (exactly the same way as the white chocolate ganache above)
1. Chop the dark chocolate bar into fine pieces to ease the melting and no lumps. Transfer into a bowl.
2. Add the hot whipping cream. Make sure all the chocolate submerge into the cream. Let it rest for 5 min.
3. After 5 min, mix the chocolate vigorously until all melted and no lumps. If you still find lumps in the mixture, pop it into the microwave for 1 min to break the lumps. The mixture should be smooth and creamy.
4. Cover with cling film and refrigerate for at least 1 hour.
5. After 1 hour, use a mixer to mix the mixture until creamy and stiff.
6. Transfer into a piping bag and set aside.
• Assemble the Cake
Please refer to
• Chocolate Glaze
1. In a bowl, add the chocolate melts/coins and hot whipping cream.
Remark: you can also use dark compound chocolate. Any chocolate that can melt easily.
2. Place the bowl over a double boiler. Mix vigorously until the chocolate is completely melted and no lumps. The mixture should be smoothen and flowing consistency.
3. Strain the mixture. Let it rest until the temperature comes down to about 35°C-37°C.
Remark: if you don't have a thermometer, feel with your hand, the mixture is completely cool but in drizzle consistency. Do not over rest it, as the temperature goes down, the chocolate mixture will become thicker and thicker and harder to spread on the cake. You can always reheat the mixture again if you think it’s too thick and not drizzle consistency anymore. Then wait again until 35°C-37°C.
4. Pour the glaze over the cake. Let the glaze drip for about a minute. When it stop dripping, transfer to cake onto the cake plate.
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Email: gracioustreatz@gmail.com
Background music:
by Bgm President
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.
5 MINUTE CHOCOLATE MOUSSE - Nicko's Kitchen
-- OFFICIAL WEBSITE
-- OFFICIAL MERCHANDISE
Ingredients: makes 2
1/4 cup water
250g dark/milk chocolate
ENJOY!
~ Nicko
'Nicko's Kitchen' theme is written and performed by TwistedTim01
Background music is from Music by Dan-O at DanoSongs.com
Used with permission
10 So Yummy Cheesecake Recipes - No Bake - Simple Chocolate Cheesecake Decoration Ideas
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Welcome to Cheesecake Recipes channel
This place is sharing and guide many delicious cakes. It can help you make delicious cakes for family and friends easily.
Take a look and follow the recipes, then invite everyone to enjoy your cake.
I would be very happy if you could rate and comment on the video ♪
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