Mocha Buttercream Cake / Vanilla Cake With Chocolate Buttercream Frosting Sara's Haute Cuisine
This Delicious & easy peasy Mocha Buttercream Frosting cake recipe is so decadent.I used this frosting on a vanilla cake that is also very soft,spongy & super easy cake recipe u can bake it and can eat without any frosting with tea or coffee.And the combination of vanilla and mocha chocolate is also very delicious and mouthwatering.
Ingredients for vanilla cake:
4 eggs
Granulated sugar 2 cups
Oil 1 cup
Plain flour 3 cups
Baking powder 3 tsp
Vanilla essence 2 tsp
Butter milk 1 cup
Instructions :
All ingredients should be at room temperature.
Sieve flour & baking powder together & keep aside.
Line & grease a 8inches cake pan & set it aside.
Preheat your oven at 180ºC for 15 to 20 minutes.
If you don't have butter milk then you can make your own it's very easy and simple to make.
1 cup milk & 1 tsp lemon juice or white vinegar stir both ingredients in a small bowl or cup and set it aside for 10 to 15 minutes.butter milk is ready to use.
Method :
Beat eggs and sugar until creamy, smooth and double or tripple in volume.
Then pour in oil and beat again for 30 seconds or until well incorporated.
Then add vanilla essence mix well.
Add in flour in 2 to 3 portions by adding buttermilk alternatively.
(I Means add 1 cup flour then 1/3 cup of milk then again flour and milk in this way finish both ingredients and mix until well combined.
Pour in your prepared cake pan and bake for 35 to 45 minutes or until done.
Time can vary oven to oven so check with cake tester if it comes out clean then you are done with your baking.
Let it cool for 15 mints Then remove from pan and let it cool completely on a wire rack.
Later level it with a serrated knife...then cut it in two layer's and then decorate with butter cream frosting.
Ingredients for Mocha Butter cream frosting :
Unsalted butter 1/2 cup (room temperature )
Vegetable shortening 1/2 cup (room temperature )
Icing sugar 4 cups (Sieve before use)
Coco powder 1 cup (sieved )
Vanilla Essence 1 tsp
Milk 2 to 3 tbsp mix in 1 to 2 tsp coffee(mix in hot milk and then keep it in refrigerator for cooling )
Method :
Beat butter and shortening until creamy then add in vanilla essence and beat again for 30 seconds then add icing sugar half to 1 cup at a time and beat on medium speed when all sugar mixed add coco powder in two portions now frosting will be dry so now it's time to add milk and coffee mixture add 1 tsp at a time and beat....until your frosting becomes fluffy.
U will need 1 to 2 tbsp but add gradually.
During all process of beating scrape down the sides & bottom of your mixing bowl so that mixing will be even.
U can keep this frosting in an airtight container in refrigerator for 15 days or in freezer for a month.....when you want to use beat again and use.
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Yellow Cake with Chocolate Butter Cream Frosting Recipe By Food Fusion
Amazing Yellow Cake with Chocolate Butter Cream Frosting, It tastes even better than it looks a must-try recipe. For best results use Nurpur butter #HappyCookingToYou #FoodFusion #Nurpur
Written Recipe:
Yellow Cake with Chocolate Butter Cream Frosting
Recipe in English:
Ingredients:
-Doodh (Milk) 1 Cup (room temperature)
-Sirka (Vinegar) 1 tsp
-Maida (All-purpose flour) 2 & ¼ Cups
-Cornflour ¼ Cup
-Baking soda ¼ tsp
-Baking powder ½ tbs
-Namak (Salt) ½ tsp
-Nurpur Unsalted Butter soft 200g
-Bareek cheeni (Caster sugar) 1 & ¼ Cup
-Anday (Eggs) 2 (room temperature)
-Anday ki zardi (Egg yolks) (2 room temperature)
-Vanilla essence ½ tbs
Prepare Butter Cream Frosting:
-Cocoa powder ¾ Cup
-Instant coffee 1 tsp
-Nurpur unsalted butter soft 300g (room temperature)
-Icing sugar 3 Cups
-Namak (Salt) ¼ tsp
-Vanilla essence ½ tbs
-Whipping cream chilled 3 tbs
-Whipping cream chilled 1 tbs
-Multi sprinkles
Directions:
-In a small jug,add milk and vinegar,mix well and let it rest for 5 minutes.Buttermilk is ready & set aside.
-On a bowl,place sifter,add all-purpose flour,cornflour,baking soda,baking powder,salt & sift all dry ingredients together then mix well & set aside.
-In a bowl,add butter (reserve butter wrap to grease the baking pan) & beat well.
-Add caster sugar & beat again.
-Add eggs,one by one & beat well.
-Add egg yolks,vanilla essence & beat until well combined.
-Now add half quantity of dry ingredients & beat well.
-Add prepared buttermilk & beat well.
-Add remaining dry ingredients & beat until well combined.
-Grease two 8-inch baking pans with Nurpur butter wrap & line with butter paper.
-Divide prepared cake batter in two baking pans equally,spread evenly and tap few times.
-Bake in preheated oven at 180C for 30 minutes or until skewers comes out clean (on lower grill).
-Take out cake from oven & let it cool.
-Remove cake from baking pan and allow them to completely cool on a wire rack.
Prepare Butter Cream Frosting:
-On a bowl,place sifter,add cocoa powder,instant coffee,sift together then mix well & set aside.
-In a bowl add Nurpur unsalted butter & beat well until it changes color.
-Add cocoa powder & coffee mixture,gradually add icing sugar 1/2 cup at a time,add salt,vanilla essence and beat well.
-Continue adding icing sugar & beat well.
-Add whipping cream,icing sugar & beat well.
-Gradually add remaining icing sugar and beat until stiff peaks form.
-Add whipping cream,beat well & transfer to a piping bag.
-Trim a thin layer from the top of sponge cake with a serrated knife & set aside.
-Place first layer of cake on a cake stand,spray sugar water,add & spread chocolate butter cream frosting and place top layer of cake over it.
-Spray sugar syrup,add & spread chocolate butter cream frosting & frost the outside of the cake with chocolate butter cream frosting.
-Refrigerate until chilled.
-Decorate cake with chocolate butter cream frosting and multi sprinkles.
-Cut into desired slices & serve!
Mocha moist Buttercream Caramel cake Step by step by mhelchoice Madiskarteng Nanay
Mocha moist Buttercream Caramel cake in tub
Recipe
6 cups. All purpose flour
4 and 1/2 cup brown Sugar
3 cups evaporated milk
6 tsp. baking powder
3 tsp. baking soda
1 and 1/2 tsp. salt
450ml. Melted butter or Canola Oil
6 Large Egg
1 cup water
6 tbsp. Mocha flavorade
Para sa maliit na timpla
2 cups. all purpose flour
1 cup Evaporated milk
3/4 cup melted butter or
canola Oil
1 and 1/2 cup Brown sugar
2 Large Egg
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. Salt
1/3 cup water
2 tbsp. Mocha flavorade
for our frosting
1 kilo butter whippit
Fudge it caramel
eto naman po yung link san ako nag o order ng aking Packaging
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Oval Platic Container
Clear box Container
Bakersfield Product
Bakersfield Whippit Non Dairy Whip Cream Paste 1kg (May 2023 Expiry) |
Bakersfield Whippit Non Dairy Whip Cream Paste 1kg (May 2023 Expiry) |
Bakersfield Whippit Non Dairy Whip Cream Paste 1kg (May 2023 Expiry) |
Chocolate Cake With Chocolate Ganache Glaze
The chocolate cake with chocolate butter cream and chocolate ganache recipe
***The cake (16cm round pan)
60g cocoa powder
200ml hot coffee
150g all purpose flour
1tsp baking soda
1/2 tsp baking powder
1 pinch of salt
2 eggs
170g sugar
75ml milk
60g oil
1 tbsp vanilla
1 tbsp vinegar
***Chocolate butter cream
300g room temperature butter
50g cocoa powder
200g powdered sugar (you can add up to 300g if you want more sweet)
80g dark chocolate (finely chopped)
60g heavy cream
***Chocolate ganache glaze
130g dark chocolate (finely chopped)
130g heavy cream (boiled)
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Home-made Chocolate Buttercream Cake // No eggs(Subtitle on)
*When measuring metric units, you get the most ideal results.
*** Ingredients****
1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml
[For chocolate cake without eggs] * 15 cm(6 inch) round pan
150 g (1 1/3 cup) cake flour
(* Can be replaced with all purpose flour)
150 g (3/4 cup) granulated sugar
30 g(4 Tbsp) unsweetened cocoa powder
10 g(2 + 1/2 tsp) baking powder
1/4 tsp salt
220 ml milk(hot) + 2 tsp instant coffee
80 ml (1/3 cup, 75 g) vegetable oil
1 tsp vanilla extract
*350°F (180°C) | bake for 10 mins
and then
320°F (160°C) | bake for about 30~35 mins
*Poke the cake with a skewer and test if the baking is complete.
[For dark chocolate buttercream]
70 g (1/4 cup + 3 Tbsp) milk
70 g (1/4 cup + 2 Tbsp) granulated sugar
50 g (2 and 1/2 Tbsp) corn syrup( starch syrup)
(*It can be replaced with honey that is not strong in scent and color)
350 g (1 and 1/2 cup + 1 Tbsp) unsalted butter(soften)
*Must be soft but not too soft (not pomade concentration)
140 g dark chocolate(55%)
[For Dark chocolate ganache]
30 g dark chocolate(55 %)
20 g (20 ml) milk(warm)
5 g (1 tsp)unsalted butter(soften)
[Sugar syrup]
15 g (1 and 1/2 Tbsp) granulated sugar
30 g (2 Tbsp) hot water
*Dissolve the sugar completely. Then cool and use.
[Conversion according to cake size]
*When making a cake of the same height
For a 7-inch(18cm) cake, multiply all ingredients by 1.4.
For an 8-inch(20cm) cake, multiply all ingredients by 1.8.
*Stealing, secondary editing, or re-uploading of this video is prohibited.
Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
RECIPE:
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