ice cream inspired cake | vanilla chocolate caramel layer cake| sweet and baked | rectangle cake
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ice cream inspired cake | vanilla chocolate caramel layer cake| sweet and baked | rectangle cake
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elements in the cake
vanilla sponge
wipping cream
salted caramel
chocolate covering
ice cream inspired cake | vanilla chocolate caramel layer cake| sweet and baked | rectangle cake
Eid Special Moist Chocolate Cake Recipe by Food Fusion
This Eid makes the best Moist Chocolate Cake at home. For best results use @SunridgeFoods Maida #HappyCookingToYou #FoodFusion
Written Recipe:
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Steps:
00:00 Moist Chocolate Cake
00:17 Prepare chocolate cake
02:15 Prepare chocolate syrup
02:29 Prepare chocolate frosting
03:08 Assembling
Recipe in English:
Ingredients:
Prepare Chocolate Cake:
-Hot water 1 Cup
-Instant coffee 2 tsp
-Maida (All-purpose flour) 2 & ½ Cups
-Cocoa powder ¾ Cup
-Baking powder 1 & ½ tsp
-Baking soda ½ tbs
-Namak (Salt) ½ tsp
-Bareek cheeni (Caster sugar) 1 & ½ Cup
-Anday (Eggs) 3 (room temperature)
-Doodh (Milk) 1 Cup (room temperature)
-Cooking oil ½ Cup
-Sirka (Vinegar) ½ tbs
-Vanilla essence 2 tsp
-Makhan (Butter) soft
Prepare Chocolate Syrup:
-Cocoa powder ½ Cup
-Bareek cheeni (Caster sugar) ½ Cup
-Water hot 1 Cup
Prepare Chocolate Frosting:
-Chocolate semisweet 400g
-Whipping cream 300ml
-Vanilla essence ½ tsp
-Cocoa powder 2 tbs
Directions:
Prepare Chocolate Cake:
-In hot water,add instant coffee,mix well & set aside.
-In a bowl,place sifter,add all-purpose flour,cocoa powder,baking powder,baking soda,salt & sift together.
-Add caster sugar & mix well.
-Add eggs,milk,cooking oil,vinegar,vanilla essence & beat until well combined.
-Now add dissolved coffee,beat well & set aside.
-Grease 8” round pan with butter & line with butter paper.
-Pour the batter in greased baking pan & bake in preheated oven at 180 C for 40 minutes.
-Take out cake pan from oven and let it cool down.
Prepare Chocolate Syrup:
-In a small jug,add cocoa powder,caster sugar,hot water,whisk well & set aside.
Prepare Chocolate Frosting:
-Place a bowl on double boiler & add semisweet chocolate,whipping cream & whisk well until smooth.
-Add vanilla essence,cocoa powder & whisk until well combined.
-Let it cool,cover & refrigerate for 1 hour.
-Place the bowl on ice bath & beat until soft peaks form (approx. 10 minutes) then transfer to a piping bag.
-Remove cake from baking pan and with the help of the cake knife,horizontally cut three layers of cake.
-Place first layer of cake on cake strand,apply prepared chocolate syrup with the help of brush.
-Now add & spread prepared chocolate frosting with the help of spatula.
-Place another layer of cake and apply prepared chocolate syrup with the help of brush.
-Now spread prepared chocolate frosting & repeat the same process for top layer of cake and cover the sides of the cake with frosting.
-Decorate & chilled until serve!
Recipe in Urdu:
Directions:
Prepare Chocolate Cake:
-Garam pani mein instant coffee dal ker ache tarhan mix ker lein & side per rakh dein.
-Bowl per sifter rakh dein,maida,cocoa powder,baking powder,baking soda aur namak dal ker ek saath sift ker lein.
-Bareek cheeni dal ker ache tarhan mix ker lein.
-Anday,doodh,cooking oil,sirka aur vanilla essence dal ker ache tarhan beat ker lein.
-Ab dissolved coffee dal ker ache tarhan beat ker lein & side per rakh dein.
-8” round pan ko makhan sa grease karein aur butter paper laga lein.
-Greased baking pan mein tayyar batter dal dein aur preheated oven mein 180 C per 40 minutes kliya bake ker lein.
-Cake ko oven sa bahir nikal lein aur thanda ker lein.
Prepare Chocolate Syrup:
-Chotay jug mein cocoa powder,bareek cheeni aur garam pani dal ker ache tarhan whisk ker lein & side per rakh dein.
Prepare Chocolate Frosting:
-Double boiler per bowl rakh dein,semisweet cooking chocolate aur whipping cream dal dein aur smooth ho janay tak ache tarhan whisk ker lein.
-Vanilla essence aur cocoa powder dal ker ache tarhan whisk ker lein.
-Thande ker lein aur dhak ker 1 hour refrigerator mein rakh dein.
-Bowl ko ice bath per rakh dein aur soft peaks form hunay tak ache tarhan beat ker lein (approx. 10 minutes) phir piping bag mein transfer ker lein.
-Cake ko baking pan sa nikal lein aur cake knife ki madad sa horizontally three layers mein cut ker lein.
-Cake ki first layer ko cake stand per rakh dein aur brush ki madad sa chocolate syrup laga lein.
-Tayyar chocolate frosting dal ker spatula ki madad sa pheela lein.
-Ek aur cake layer rakh dein aur brush ki madad sa tayyar chocolate syrup laga lein.
-Ab tayyar chocolate frosting dal ker pheela lein aur same yehe process cake ki third layer ka saath karein aur frosting laga ker cake ki sides ko cover ker lein.
-Decorate karein aur serve kernay tak thanda ker lein.
Christmas Berries & Cherry Chocolate Ice Cream Layer Cake | Cook with Curtis Stone | Coles
On dessert duty this Christmas? Curtis shows you how to make this show-stopping chocolate ice cream cake. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
Curtis Stone's Berries & Cherry Chocolate Ice Cream Layer Cake
Serves 16 Prep 1 hour 20 mins (+ cooling, 20 mins standing, 1 hour chilling & 4 hours freezing time) Cooking 25 mins
1/3 cup (35g) cocoa powder
1 1/4 cups (185g) plain flour
1 1/4 tsp bicarbonate of soda
11/3 cups (295g) caster sugar
1/3 cup (80ml) vegetable oil
2 extra-large Coles Australian Free
Range Eggs
1 tsp vanilla extract
1/2 tsp sea salt flakes
1/2 cup (125ml) buttermilk
1 tbs caster sugar, extra
2L vanilla ice cream, softened
250g strawberries, halved
250g blueberries, divided
250g raspberries, divided
Mixed berries, to serve
Cherry Sauce & Frosting
1/3 cup (75g) caster sugar
1/4 cup (60ml) lemon juice
600g cherries, pitted, divided
125g unsalted butter, softened
1 1/2 cups (240g) icing sugar
1/2 tsp almond extract
1. Arrange a rack in the centre of the oven and preheat to 175°C (155°C fan-forced). Lightly grease and line a 20cm (base measurement) round cake pan and a 15cm x 38cm (base measurement) rimmed baking tray with baking paper. In a small saucepan, bring 1/2 cup (125ml) water to a simmer over medium heat. Remove from heat and whisk in the cocoa powder. Set aside for 10 mins to cool.
2. In a small bowl, whisk the flour and bicarbonate of soda. In a large bowl, whisk the sugar, oil, eggs, vanilla and salt to combine. Add the flour mixture and buttermilk, in 2 batches, alternating between each addition. Whisk in the cocoa mixture.
3. Pour 600g of the batter into the prepared tray. Pour the remaining batter into the prepared cake pan. Bake for 20 mins or until the cake in the baking tray springs back gently when pressed. Bake cake in the cake pan for a further 5 mins or until cake springs back gently when pressed. Set aside for 10 mins to cool. Invert cakes onto wire racks. Remove paper and set aside to cool completely.
4. Meanwhile, to make the cherry sauce and frosting, in a small saucepan over medium heat, bring the caster sugar, lemon juice and 450g cherries to a simmer. Cook, stirring frequently, for 10 mins or until the mixture thickens slightly. Set aside to cool slightly. Transfer to a blender and blend until the cherry sauce is smooth.
5. In a medium bowl, using an electric mixer on medium-low speed, beat the butter, icing sugar and almond extract for 2 mins or until very pale. Add 2 tbs cherry sauce. Beat until
combined. Place the remaining cherry sauce in the fridge until needed.
6. Invert the rectangular cake onto a large chopping board. Trim 1.5cm from each side. Top with cherry frosting, spreading evenly to the edges. Place in the fridge for 30 mins or until the frosting is firm.
7. Cut the rectangular cake into quarters. Place one quarter on a plate. Top with another quarter and gently press to adhere the layers. Repeat with the remaining quarters. Cover with plastic wrap and place in the fridge for 30 mins or until layers are firm.
8. Using a warm knife, trim the iced cake to a 16cm x 10cm rectangle. Halve the cake crossways and cut each half lengthways into six 1.5cm-wide strips, wiping the knife clean after each cut.
9. Line a 23cm (base measurement) round springform pan with baking paper. Transfer the round cake to the prepared springform pan. Arrange the cake strips around the edge of the cake, flush with the edge of the pan. Spread half the ice cream over the round cake. Drizzle 2 tbs cherry sauce over the ice cream and use a round-bladed knife to gently marble. Top with one-quarter of the strawberries, one-quarter of the blueberries and one-quarter of the raspberries. Repeat layering with the remaining ice cream, 2 tbs cherry sauce and one-third of remaining berries. Cover with plastic wrap and place in the freezer for 4 hours or until firm.
10. In a large bowl, combine the remaining cherries, the remaining berries and the extra sugar and toss to coat. Set the berry mixture aside for 10 mins to develop the flavours.
11. Transfer the cake to a serving platter and set aside for 10 mins to soften. Top the cake with half the berry mixture. Serve immediately with remaining cherry sauce and remaining berry mixture.
Make ahead
The ice cream cake can be assembled up to 5 days ahead, covered and frozen. Top with berries just before serving.
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Chocolate Whipped Cream Frosting | How To Make Whipped Cream Icing | How To Make Chocolate Frosting
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Perfect Chocolate Whipped Cream Frosting at HOME
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Ingredients :
1. Heavy Cream/Liquid Whipped Cream (1 Cup)
2. Sugar (2 tbsp)
3. Cocoa Powder (2 tbsp)
4. Chocolate Garnish (2 tbsp)
5. Vanilla Essence (1 tbsp)
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Caramel Cream Delight Recipe By Food Fusion
A dessert recipe loved by everyone. Caramel Cream Delight - Simple ingredients and easy process. #HappyCookingToYou #FoodFusion #Desserts #Recipes
Written Recipe:
Visit Our Website:
Download iOS & Android app:
Facebook:
Instagram:
Twitter:
Also follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kid's special recipes.
00:21 Prepare Caramel crunch
01:24 Prepare Caramel sauce
02:03 Prepare Caramel cream
02:37 Assembling
Recipe in English:
Ingredients:
-Sugar 2 Cups
-Badam (Almonds) roughly chopped ½ Cup
-Makhan (Butter) 2 tbs
-Cream ½ Cup
-Whipping cream 250ml
Assembling:
-Plain sponge cake
-Caramel sauce
-Caramel cream
Directions:
-In a saucepan,add sugar & cook on very low flame until sugar is caramelize & turns brown and stir sauce pan slightly for 2-3 times in between.
-On a clean silicon mat,add & spread almonds & pour half quantity of caramelized sugar & reserve half for later use.
-Let it cool completely and break into small pieces then crush coarsely with the help of kitchen pounder.Caramel crunch is ready!
-Reheat reserved caramelized sugar on very low flame,add butter & whisk well.
-Turn off the flame,add cream & whisk well.
-Let it cool completely.Caramel sauce is ready!
-In a bowl,add whipping cream & beat well until stiff peaks form.
-Add half quantity of caramel crunch & reserve half for garnishing.
-Add half quantity of prepared caramel sauce (transfer remaining sauce in squeeze bottle for garnishing).
-Mix with until well combined & transfer to a piping bag.Caramel cream is ready!
-In a serving dish,add a layer of plain sponge cake,drizzle caramel sauce,caramel cream,plain sponge cake,caramel sauce,caramel cream and spread evenly.
-Garnish with caramel sauce,caramel crunch & serve chilled.
Recipe in Urdu
Ajza:
-Sugar 2 Cups
-Badam (Almonds) roughly chopped ½ Cup
-Makhan (Butter) 2 tbs
-Cream ½ Cup
-Whipping cream 250ml
Assembling:
-Plain sponge cake
-Caramel sauce
-Butterscotch cream
Directions:
-Saucepan mein cheeni dal dein aur bohat halki ancch per cheeni caramelized aur brown ho janay tak paka lein aur bech bech mein 2-3 dafa saucepan ko stir ker lein.
-Clean silicon mat per badam dal ker pheela lein aur caramelized sugar kio half quantity dal dein aur half ko bad mein use kermay kliya reserve ker lein.
-Thanda ker lein aur small pieces mein break ker ka kitchen pounder ki madad sa coarsely crush ker lein.Caramel crunch tayyar hai.
-Reserved caramel sugar ko bohat halki ancch per garam karein aur makhan dal ker ache tarhan whisk ker lein.
-Chulha bund ker dein aur halkcream dal ker ache tarhan whisk ker lein.
-Thanda ker lein.Caramel sauce tayyar hai.
-Bowl mein whipping cream dal dein aur stiff peaks form hunay tak ache tarhan beat ker lein.
-Caramel crunch ki half quantity dal dein aur half ko garnishing kliya reserve ker lein.
-Tayyar caramel sauce ki half quantity dal dein (baqi caramel sauce ko squeeze bottle mein dal dein).
-Ache tarhan mix karein aur piping bag mein transfer ker lein.Caramel cream tayyar hai.
-Serving dish mein plain sponge cake ki layer laga lein,caramel sauce aur caramel cream dal dein, plain sponge cake,caramel sauce aur caramel cream dal ker evenly pheela lein.
-Caramel sauce aur caramel crunch sa garnish ker lein aur thanda serve karein!