How To make Lovelight Chocolate Chiffon Cake
CAKE:
2 Eggs; separated
1 1/2 c Sugar; divided
1 3/4 c Cake flour; sifted
3/4 ts Baking soda
1 ts Salt
1/3 c Vegetable oil
1 c Buttermilk; divided
2 oz Unsweetened chocolate;melted
WHITE MOUNTAIN FROSTING:
2 Egg whites
1/2 c Granulated sugar
2 tb Water
1/4 c Light corn syrup
1 ts Vanilla
1. To prepare the cake: Preheat oven to 350 degrees.
Grease and flour two 9-inch cake pans; set aside. 2. In a large mixing bowl, beat egg whites until
frothy, about 2 minutes. Gradually add 1/2 cup sugar and continue beating until whites hold stiff peaks when the beaters are lifted, about 5 minutes. Set aside. 3. In another large mixing bowl, sift together cake
flour, remaining 1 cup sugar and the baking soda and salt. Add oil and 1/2 cup buttermilk; beat for 1 minute, costantly scraping down the sides and bottom of the bowl. Add remaining 1/2 cup buttermilk, the egg yolks and melted chocolate. Beat 1 minute longer. 4. Gently fold the reserved meringue into the
flour-buttermilk mixture until combined (do not overmix). Pour batter into prepared pans. 5. Bake at 350 degrees until a wooden toothpick
iserted in the center of the cake comes out clean, about 25 to 30 minutes. 6. Remove pans to wire cooling racks and let cake cool
in pans for 10 minutes. Remove cake from pans and cool completely on racks. 7. To make the frosting: In a medium mixing bowl, beat
egg whites until stiff enough to hold a point when the beaters are lifted, about 4 minutes.
8. Combine sugar, water and corn syrup in a
medium-sized, heavy-bottomed saucepan. Cover and bring to a rolling boil over high heat. Uncover, and cook until the mixture measures 242 degrees on a candy thermometer. 9. In a thin stream, slowly pour hot sugar syrup into
the beaten egg whites. Continue beating until stiff peaks form when the beaters are lifted. Stir in vanilla. 10. Frost cake and serve.
Source: a 1956 Betty Crocker recipe printed in the Chicago Sun Times, November 6, 1996 -----
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20+ Yellow Cake Design Ideas Compilation / Yellow Themed Cake Ideas
BANANA CHIFFON CAKE with whipped DULCE DE LECHE frosting (using whip cream powder) | ❤️❤️❤️
pastry tip: 686
BANANA CHIFFON
160 grams (1 1/2 c) cake flour
1/4 tsp baking powder
28 grams (2 tbsp plus 1 tsp) sugar
1/4 tsp salt
6 large egg yolk, room temperature
70 grams (1/2 c less 2 tbsp) oil (corn or canola)
90 grams (1/2 c less 2 tbsp) evaporated milk (alaska)
meringue:
6 large egg whites, room temperature
80 grams (1/3 c plus 2 tsp) sugar
1 tsp cream of tartar
250 grams (1 c) banana, mashed and over ripe (lakatan or cavendish)
WHIPPED DULCE DE LECHE FROSTING
3 c whip cream powder (frosty whip)
1 c ice cold water
1/2 c dulce de leche (cooked for 3 hrs) (alaska condensed milk)
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HALF RECIPE
BANANA CHIFFON
80 grams (3/4 c) cake flour
1/8 tsp baking powder
14 grams (1 tbsp plus 1/2 tsp) sugar
1/8 tsp salt
3 large egg yolk, room temperature
35 grams (3 tbsp) oil (corn or canola)
45 grams (3 tbsp) evaporated milk
meringue:
3 large egg whites, room temperature
40 grams (3 tbsp) sugar
1/2 tsp cream of tartar
125 grams (1/2 c) banana, mashed and over ripe (lakatan or cavendish)
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(adjusted recipe for whole banana chiffon recipe)
2/3 RECIPE
WHIPPED DULCE DE LECHE FROSTING
2 c whip cream powder
2/3 c ice cold water
5 tbsp plus 1 tsp dulce de leche (cooked for 3 hrs)
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BASIC GUIDELINES FOR BEGINNERS / how i prepare my ingredients, etc before baking -
COSTING -
CHIFFON CAKE -
MOCHA CAKE -
MANGO CAKE -
RED VELVET CHIFFON -
CHOCOLATE CHIFFON -
OREO CAKE -
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Better Than Sex Cake
RECIPE BELOW! There are several different recipes circulating with this salacious title, but all of them start with a boxed cake mix and add additional ingredients to *zhuzh* it up. (No one knows how to spell that, but you know what I mean.) We settled on the chocolate-cake-based version because the yellow-cake-based version has pineapple and coconut, which lack chocolate's universal appeal. I share this recipe without attribution because I saw it posted on multiple sites, as well as on Wikipedia, so it seems to reside firmly in the public domain. As for whether the cake lives up to its name? You can decide that for yourself. (wink, wink)
Better than Sex Cake
Ingredients
1 box of devil’s food cake mix
(Plus the ingredients to make the cake - usually, 2-3 eggs and some vegetable oil, around ½ cup)
One 14-oz can of sweetened condensed milk (such as Eagle Brand. Make sure to get the sweetened stuff, not the evaporated stuff that’s sold right next to it)
6 oz of (jarred) caramel ice cream topping sauce
One 8-oz container of frozen whipped topping, thawed in ‘fridge per package instructions
¼ - ½ cup Heath toffee bits
¼ cup mini-chocolate chips, or a grated chocolate bar
Or, substitute 3 Heath or Skor candy bars, chopped up for the toffee/chocolate
Directions
Step 1: Bake cake according to package directions for a 9 x 13 pan. Cool on rack for 5 minutes, then either use a knife to make slits across the top of the cake, or use the end of a wooden spoon to poke holes all over it - in either case, take care not to go through to the bottom of the cake.
Step 2: In a saucepan over low heat, combine the can of sweetened condensed milk and 6 oz of the caramel topping, stirring until smooth and blended and warm. Pour this mixture slowly over the top of the warm cake, letting it sink in.
At this point, some recipes say to sprinkle the toffee & chocolate across the cake while still warm. I skipped that and put mine straight into the fridge for about an hour to chill it.
Then, I spread the entire container of whipped topping over the top, and topped THAT with the toffee bits and chocolate chips. Then, I put it back into the fridge for another hour before serving.
The point is, it’s a flexible recipe - there are no wrong answers here! Do as the spirit moves you. The resulting cake is sweet and moist with a pleasing combination of textures and flavors.
Chocolate Chiffon Cupcake????????????????????????????????????????????????????????????????????????????#cupcake #softcake #cake #cupcakestyles #chocolatecake
~Chocolate Chiffon Cup Cake~
If you love light and fluffy cupcakes, try this chocolate version. Unlike muffins, chiffon cupcakes are fluffier. And you may have noticed my cake recipes generally use lesser sugar than normal, so one can enjoy the cake without much guilt ????
*Yolk batter*
3 egg yolks
45g milk
30g oil (corn oil)
15g melted chocolate
35g low protein flour (cake flour)
10g cocoa powder
*Meringue*
3 egg whites
40g sugar
4g lemon juice
Chocolate chips (optional)
*Method*
➡️ sieve the flour and cocoa powder
➡️ heat the oil in microwave for about 50-60s (approx 65-70C)
➡️ add the oil to the flour and cocoa powder, mix into paste
➡️ add the melted chocolate, milk and yolks, mix well
➡️ beat egg whites and lemon juice with high speed
➡️ add 1/3 sugar when big bubbles seen
➡️ continue beating and add 1/3 sugar when meringue form finer bubbles
➡️ add last 1/3 sugar when meringue shows some line while beating
➡️ beat meringue to firm/medium peak
➡️ fold 1/3 of meringue to the yolk batter
➡️ pour back the batter to the balance meringue and fold well
➡️ pipe half cup into 12 paper cups
➡️ sprinkle some chocolate chips
➡️ pipe the balance batter until fill up 80% of the cup
➡️ sprinkle chocolate chips on top
➡️ bake at 125C for 30mins, 150C 10mins, 170C 5-8mins or until it is tanned.
How to Make Flourless Chocolate Cake- Adult version｜杏仁朱古力蛋糕
Hello chocolatey bunnies,
I hope you guys will enjoy this video and feel free to leave any video suggestions down below. (only if you are the type that reads the info boxes :))
p.s. Sorry for the horrible lighting.
Here's the recipe:
Butter 1 stick or 113g
Sugar 4tsp or 20g (for butter)
3 eggs, separated
Sugar 8tsp or 40g (for egg whites)
Almond meal 1 cup + 1/3 cup or 125g
Chocolate 1/3 cup + 1/4 cup or 100g
Heavy cream 3 tbsp or 45g
Music Credits: royalty-free-background-music.co.uk
NEW FLAVORS! STRAWBERRY SHORTCAKE by CEBU CARDINAL BAKESHOP'S I SABLÉ COOKIES I BEST OF CEBU 2021
These NEW FLAVORS are a MUST TRY! Cebu Cardinal Bakeshop's newest STRAWBERRY SHORTCAKE and SABLÉ COOKIES in Butter and Chocolate Almond. Truly Delicious and Perfect to my coffee experience.
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0:41 - Strawberry Shortcake Review
2:41 - Strawberry Shortcake Rating
5:43 - Sable Cookies Review
8:28 - Sable Cookies Rating
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