How To make Six Layer Coffee Torte
2 2/3 cups Flour
2 cups Sugar
1 cup Butter or margarine -- soft
1 cup Buttermilk
3/4 cup Ground cocoa
2 teaspoons Baking soda
1 1/2 teaspoons Vanilla extract
1/4 teaspoon Salt
2 large Eggs
Instant coffee granules 10 (1.4 oz) Heath Bars
2 cups Whipping cream
3 tablespoons Light brown sugar
Preheat oven to 350~F. Grease and flour 3 8-inch round cake pans. In a large bowl, measure first 9 ingredients. With mixer at low speed, beat ingredients until just mixed, scraping bowl constantly with spatula. Dissolve 2 tsp instant coffee into 1 cup boiling water; add to ingredients in bowl. Increase mixer speed to medium; beat 2 minutes, scraping sides of bowl occasionally. Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on racks for 10 minutes. Remove from pans and cool completely. While cake is cooling, finely chop Heath Bars. In a cup dissolve 1/2 tsp instant coffee in 1 tsp hot water; cool. With serrated knife, cut each cake layer in half to make 6 thin layers. In a large bowl, beat whipping cream, brown sugar and coffee until stiff peaks form. To assemble cake, place 1 layer on cake plate; spread with about 1/2 cup of the whipped cream mixture. Reserve about 2/3 of the chopped Heath Bars; sprinkle layer with about 1/5 of the remaining Heath Bars. Repeat layering 4 more times. Top with remaining cake layer. Thinly spread remaining whipped cream mixture over side and top of cake. Gently press reserved chopped Heath Bars onto top and sides. Refrigerate cake until ready to serve. Serves 20.
How To make Six Layer Coffee Torte's Videos
Soft And Moist Chocolate Cake
Chocolate cake recipe
- Instagram:
Sponge cake (15cm/ 6in round pan)
3 egg whites
a pinch of salt
1/2 tsp lemon juice
75g sugar
3 egg yolks
70g cake flour
20g cocoa powder
30g milk
30g oil
Chocolate cream filling
250g mascarpone cheese
300ml heavy cream
30g cocoa powder
40g powdered sugar
120g dark chocolate (melted)
Chocolate glaze
30g cocoa powder
60g sugar
100ml water
75ml heavy cream
3g gelatine sheets (or 2 tsp powdered gelatine), bloomed
70g dark chocolate
Thanks for watching !
- My Instagram:
- Music : (Epidemic Sound):
The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.
If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
-----------
Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
BAKE AT HOME KITS AND MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
????Trending 5 in 1 torte cake perfect ആയി വീട്ടിൽ തന്നെ ഉണ്ടാക്കാം | Chocolate Dream Cake| #trending
#Trending5in1TorteCake
#cakerecipe
#chocolatecake
#easyrecipe
#571
Please visit
email:- chikkusdinemail@gmail.com
facebook:
facebook group : chikkusdine family
Instagram:-
Chikkus Dine Cake Recipes -
Chikkus Dine Giveaway - temporarily stopped since 1-12-2023
For perfect whipped cream -
Home made Whipping cream -
Whipping Cream from Whipping powder -
Baking Class -
amazon link
------------------
Vanhouten Dark Chocolate -
Vanhouten Milk Chocolate -
Oregano seasoning -
Glass Jar -
Philips Beater -
Kitchen weighing scale -
Cocoa Dark Compound -
Turn Table -
Metal Turn Table -
Chefmaster Gel Colour -
Cake Nozzle -
Icing Bag -
Baking Tray -
Spatula -
Whisk Combo -
Palette knife -
Metal Scraper -
Plastic scraper - or
Popsicle Stick Ice Cream Maker Reusable Box -
INGREDIENTS
===========
Sugar - 1/4 Cup
Egg - 1
Vanilla essence - 1/2 Tsp.
Sunflower oil / Olive oil - 3 Tbsp.
Curd - 3 Tbsp.
All-purpose flour - 6 Tbsp.
Cocoa powder - 1 1/2 Tbsp.
Baking powder - 1/2 Tsp.
Baking Soda - 1/8 Tsp.
Salt - 1 pinch
Hot water - 3 Tbsp.
Cornflour - 1 Tbsp.
Whipping cream - 3/4 Cup
Dark chocolate / compound- 25 gm
Milk chocolate / compound - 25 gm
Vanilla essence - 1/4 Tsp.
Sugar - 3 Tbsp.
Water - 1/2 Cup
Salt - 1 pinch
Whipping cream - 1/4 Cup
Dark chocolate / compound- 10 gm
Dark chocolate / compound- 30 gm
Milk chocolate / compound - 30 gm
Cocoa powder - 1 Tsp.
Steamed Coffee Layered Cake | Soft & Fluffy 蒸咖啡蛋糕 松软湿润
Soft, fluffy and spongy steamed coffee layered cake. I added a little bit of milk and oil to make the coffee sponge cake moist, a perfect light snack for teatime. This cake is flavored with 3in1 coffee, very delicious and you will sure love it.
咖啡千层蛋糕松软有弹性,按下去会自己回弹起来。我加了一点牛奶和食用油让蛋糕体有点湿润,吃起来不会干干的。刚做好的蛋糕咖啡味很淡,隔夜后咖啡味才会释放,蛋糕也更好吃。 加了咖啡的蛋糕非常香,喜欢咖啡的朋友应该都会喜欢。
Ingredients:
1)Eggs – 3
2)Sugar – 70g
3)Cake Flour – 90g
4)Milk – 30g
5)Cooking Oil – 30g
6)3 in1coffee – 2 packets
7)Hot Water – 1 tbsp
More Recipes 更多食谱:
Facebook page:
材料:
1)鸡蛋 – 3颗
2)白糖 – 70g
3)低筋面粉 – 90g
4)牛奶 – 30g
5)食用油 – 30g
6)3合1咖啡 – 2包 (40g)
7)热水 – 1 tbsp
#steamedcoffeecake #蒸蛋糕 #蒸咖啡蛋糕 #千层蛋糕
CHOCOLATE ESPRESSO LAYER CAKE - Devils Food Cake
CHOCOLATE ESPRESSO LAYER CAKE - Devils Food Cake
This is one of the best Chocolate Layer Cakes I have ever tasted.
Moist Chocolate Cake layered with Espresso and Chocolate light and fluffy buttercream and covered with a delicious dark Chocolate Ganache. I’m in Heaven.
In this Recipe we will learn about Swiss Meringue Butter Cream, how to make a great smooth Chocolate Ganache and how to bake the perfect Moist Devils Food Cake. Not bad in all under 10 minutes.
Ingredients Below
⬇️ ⬇️ ⬇️ ⬇️ ⬇️
???? Please show your love and support
???????? ↪︎
You will Need
For the 3 Cake Layers
345g / 12 oz Butter
450g / 1 lb Brown Sugar
3 Eggs
360g / 12.5 oz All Purpose Flour
75g / 2.5 oz of Dark Cocoa
2 teaspoons of Baking Soda
3/4 of a teaspoon of Salt
2.25 cups of room temperature Espresso Coffee
Oven Temperature 180C / 350F for 30-40 minutes
For the Swiss Meringue Buttercream
6 Egg Whites
3oog / 10.5 oz Sugar
500g / 17.5 oz of Softened Butter
1/2 an Espresso Shot for the Coffee Frosting
100g / 3.5 oz of Dark Chocolate for the Chocolate Frosting
Temperature reached in the double Boiler 71C / 160F
For the Chocolate Ganache Glaze
250ml / 1 cup of Thick Cream
4 small tablespoons of Honey
135g / 4.5 oz of Dark Chocolate
75g / 2.5 oz of Butter
Pouring Temperature of the Ganache 40C / 104F
Cake trimmings can be kept, placed in the oven to dry out a little then crumbled to use around the outside of the completed cake.
For full written Instructions check out my Website here
Share the Love, Share the Video and Say Hello
Catch up on our Travel Videos all in one playlist
↪︎
Check out our Epic JOGLE Playlist ↪︎
Send a small monthly support through
Did you know? You can buy us a Coffee or meal through Paypal by clicking: It's really simple.. ????
???? Do you shop on Amazon?
If you buy from Amazon use this link. You won't pay a penny extra but we earn a tiny commission whenever you buy something. Thank you..????
USA -
UK -
???? If you'd like to know what gear we use, you will find most of it here. Also for a full list of our world travel kit, again using this link earns us a tiny commission, so a huge thank you. ????
USA -
UK -
⚑ Follow:
Visit our Website at
Like our Facebook page:
Join us on Instagram:
Follow us on Twitter:
Follow us on Pinterest:
Thanks for the music to
“Tickled Pink” by Josh Woodward.
Free download:
Coffee by Josh Woodward.
Free download:
Music wanted!!!
If you are a music producer and would like me to use your music (any funky tunes and songs, love acoustics) please email me at socialmedia@steves-kitchen.com
Steve's Kitchen is sharing the love and having fun in the Kitchen on Youtube
#cake #chocolatecake #coffee
Easy Coffee Flavored Cake From Box Mix | HACK | Fast Recipe #Shorts
Coffee flavored cake - the easy way! I've started experimenting with creating cake flavors with a box mix as the base. Sometimes it's okay to cheat ;)