Stunning Cake Decorating Technique Like a Pro | Most Satisfying Chocolate Cake Decorating Ideas #2
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Chocolate cake roll
chocolate cake roll | chocolate swiss roll cake | chocolate roll cake | easy chocolate cake roll | recipe for chocolate cake roll | chocolate cake |
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Spice Bites Blog – 310
This Easy chocolate cake roll has light sponge cake, creamy filling inside, Rich and totally irresistible, this dessert is for chocolate lovers. It is an impressive yet surprisingly delicious recipe to make that's fit for any occasion.
Ingredients:
for the cake –:
4 egg yolks – room temperature
sugar 1/4 cup
vanilla extract – 1tsp
cooking oil – 1/3 cup
milk - 1/3 cup
flour (maida) – 3/4 cup
cocoa powder – 1/3 cup
baking powder – 1tsp
4 egg whites & sugar – 1/3
baking tray size –38x28cm
baking time : bake preheated oven at 180c for 20 to 22 minutes
for the whipped cream –:
whipping cream – 200ml
powdered sugar – 1/3 cup
cocoa powder – 1tbsp
for the chocolate mixture –:
dark chocolate – 100g
milk (hot) – 1/3 cup
some chocolate balls – optional
*** CUP SIZE -***
FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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THE WORLDS HEALTHIEST CHOCOLATE CAKE
How to make The Wolrd's Healthiest Chocolate Cake, from my plant-based ookbook Earth To TableThis chocolate cake is brimming with antioxidants to boost energy and promote wellbeing. I love that it's super-moist and rich in heart-healthy essential fats from the avocado oil. This cake is gluten-free, dairy-free and refined sugar-free, making it the perfect healthy treat for everyone
Head to thehealthychef.com for more nourishing recipes and Healthy Chef Cookbooks.
Clever and Stunning Chocolate Cake Ideas | So Yummy Cake Tutorials | Perfect Chocolate Cake
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Simple & Quick Cake Decorating Ideas | Amazing Chocolate Cake Recipes | Yummy Cake Recipes
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The official YouTube channel of all things So Easy, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.
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#Soeasy #Cake #Cakedecorating
THE Best Chocolate Cake Recipe Ever - Hands Down!
This is THE best moist Chocolate Cake recipe you'll ever try -- hands down! This was my best-selling chocolate moist cake, and if you love chocolate as much as I do, you have to try it. In this chocolate cake recipe, I use two different icings and a few little tricks to make it extra special (watch until the end). The moist rich deliciousness of this cake is spectacular, and if you ever wanted to know how to make chocolate cake, this is the last recipe you'll ever need. Let me know what you think. All recipes in metric and US measurements.
***RECIPES & METHOD BELOW***
For those new to my channel (subscribe now I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages
THE TOOLS
KitchenAid Mixer:
KitchenAid Flat “Paddle” Beater:
Kitchen Scale:
9-inch Baking Pan:
Non-Stick Paper:
Stainless Steel Bowl:
Whisk:
Sifter:
Silicone Spatula:
Cake Turntable:
Cake Board:
Piping bag:
Cake Decorating tips:
Palette Knife:
Ice Cream Scoop:
Stick Blender:
Saucepan:
RECIPES & METHOD BELOW
Chocolate Cake:
½ cup (125mL) Oil
2 cups (440g) Sugar
2 Large Eggs
1 Tablespoon (T) Vanilla extract
2 ½ cups (300g) Flour
1 cup (70g) Unsweetened Cocoa powder, sifted and levelled (I use Hershey’s Cocoa
1 ½ teaspoon (t) Baking powder
1 ½ teaspoon (t) Baking soda
½ teaspoon (t) Salt
½ cup (125mL) Espresso
1 cup (250mL) Milk
Prep
Preheat oven to 350°F (180°C)
Line the bottom of cake pans with non-stick paper
In your mixer, using the paddle, blend the oil, sugar, eggs and vanilla until pale and creamy.
In a bowl sift all dry ingredients together.
In your Mixer (3 step mixing process), alternately add the milk and dry ingredients until incorporated. Scrape bowl often.
Lastly, add in the hot espresso. Scrape bowl often.
The batter will be quite liquidy, this is normal. It’s what gives the cake its moist, pudding-like texture.
Scale batter into pans and bake for 20-25 minutes (if using 3 pans) or just until the center feels spongy. I would bake for 30-40 minutes if using only 1 pan, but looking for that same spongy center.
Ganache (can be both inside and outside)
3 ¼ cups (600g) Dark semi-sweet chocolate chips (at least 50%+) (I use Callebaut brand 54.5%, Recipe No. 811. I switched because Costco changed their Kirkland choc chip recipe), melted and cooled -
34oz. (1L) Heavy cream
1 teaspoon (t) Vanilla extract
In a bowl, add the chocolate and vanilla into the bowl and set aside.
In a saucepan, scald (just before the boil, but don’t let it boil) heavy cream in a pot.
Pour the hot cream over the chocolate and let it melt. Whisk gently to fully mix together. Emulsify with a stick blender.
Cover the surface of the ganache with cartouche or plastic wrap and let cool for a few hours or overnight before whipping lightly.
Fudge Icing (optional but worth it! - outside cake only)
1/4 cup (20g) unsweetened cocoa powder
1 1/2 cups (3 sticks - 340g) unsalted butter, room temperature
Pinch of salt
1 lb (450g) Dark semi-sweet chocolate chips (at least 50%+) (I use Callebaut brand 54.5%, Recipe No. 811. I switched because Costco changed their Kirkland choc chip recipe), melted and cooled -
1/2 cup (75g) confectioners' sugar, sifted
1/4 (60mL) cup boiling water
Combine cocoa and boiling water, stirring until cocoa has dissolved. In your mixer on medium-high speed, beat the butter, sugar, and salt until pale and fluffy. Then reduce the speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of the bowl as needed. Beat in the cocoa mixture.
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This is a must what before you bake your next cake. I guarantee a couple of the tips will surprise you: 5 Tips to a Moist Cake Every Time - Never Dry Again! (2018)
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