MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
Source: YouTube Audio Library
Keywords:
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PUDING LAPIS COKLAT | Triple Chocolate Pudding Cake Tanpa Oven
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????PUDING CAKE TRIPPLE COKLAT
????Cake/BROWNIES:
- 3 butir telur
- 90 gr gula pasir (kalau suka manis boleh pakai 100 gr gula pasir)
- 1/2 sdt emulsifier sp
- 1/2 sdt vanila
- 65 gr tepung terigu
- 30 gr coklat bubuk
- 1/2 sdt baking powder
- 90 ml minyak sayur/minyak goreng
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????Lapisan Pudding Coklat Putih
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- 100 gr white chocolate
Note:
Tips supaya setiap lapisan pudingnya menempel, pastikan permukaannya udah set/membentuk lapisan dan cukup kokoh untuk ditimpa, kalau ditekan pakai jari masih lembek tapi udah kering dan gak menempel di jari, jangan dituang ketika puding coklatnya sudah keras/padat sempurna nanti pudingnya gak menempel. Kalo uda terlanjur keras sebelum menuang lapisan berikutnya permukaan puding coklatnya ditusukx sedikit dengan garpu lalu tuang adonan berikutnya, supaya menempel.
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Triple Chocolate Semolina Pudding Cake: Chocolate Halvas
Τριπλή Σοκολάτα Χαλβάς
Get this entire recipe here:
Serves 10-12:
For the syrup:
4 cups water
2 cups sugar
1 cup honey
2 teaspoons instant coffee granules
2 tablespoons cocoa powder
For the pudding:
2 cups fine semolina flour
1 cup vegetable oil
1/2 cup chopped toasted hazelnuts
1/2 cup dried cherries, chopped
8 ounces semi sweet chocolate
1/4 teaspoon salt
1 teaspoon pure vanilla extract
For the chocolate glaze:
3/4 cup heavy whipping cream
8 ounces chopped semi sweet chocolate
1/2 teaspoon instant coffee granules
Whipped cream for garnish (optional)
Begin by making the syrup. Combine the water, sugar, coffee, and cocoa powder and whisk well. Bring to a boil. Remove from heat and stir in the honey.
Note: The honey will easily flow out of the measuring cup if it is greased. Since this recipe uses 1 cup of vegetable oil, measure the oil first and place it into a large pot. Then use the same measuring cup which will now be greased to measure the honey.
To make the pudding, begin by placing 1 cup of oil in a large pot. Add the semolina flour and salt. Cook over medium heat, stirring constantly for about 10 minutes or until the flour is nicely toasted.
Add dried chopped cherries.
Turn off the heat and carefully pour the syrup into the toasted flour. Take caution not to get burned as the pudding will bubble vigorously once the syrup and semolina mixture combine. Once the bubbling subsides, turn the heat back on to medium and cook while stirring a few more minutes until the pudding begins to thicken and removes from the sides of the pot.
Remove from heat and add chocolate. Mix well until combined. Stir in vanilla extract and fold in the chopped hazelnuts.
Spoon the pudding into a decorative Bundt cake mold. Press it in to compress with a spatula. This will help it stick together and will release easily from the pan.
Allow to rest at least 30 minutes.
Invert onto a serving platter or cake stand. Tap all around to help release.
To make the chocolate glaze, heat the cream with the chocolate and coffee on top of a double boiler or in the microwave until the chocolate is melted. Whisk until smooth and glossy. Pour over the semolina cake.
Serve the chocolate semolina cake when it has cooled completely.
Garnish with some homemade whipped cream.
Enjoy!
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Rich And Fragrant Triple Chocolate Mousse Cake
The triple chococlate mousse cake is so delicious and quite easy to make. You can find the recipe below (final cake16cm, 6 - 7 cm height)
Chocolate brownies (18cm mold)
20g dark chocolate
20g butter
30ml milk (2 tbsp)
1egg
30g sugar
a pinch of salt
30g all purpose flour
8g cocoa powder
1/2 tsp baking powder
30g hazelnuts (optional but better)
Bake it 180C for 20 -22 minutes, cool down and cut into a 16cm circle
Whipped cream: (keep it cold all the time)
300g cold heavy cream
8g powdered sugar
Chocolate mousse
55g dark chocolate, please use chocolate chips or chopped chocolate, so it is melted easier and faster (I use couverture chocolate Callebaut 54.5%)
35g heavy cream
1 gelatine sheet (1.5g)
1 tbsp milk (15ml)
87g cold whipped cream
55g milk chocolate (Callebaut 33.6%)
35g heavy cream
1 gelatine sheet (1.5g)
1tbsp milk
87g cold whipped cream
55g white chocolate (Callebaut 28%)
35g heavy cream
1 gelatine sheet (1.5g)
1tbsp milk
87g cold whipped cream
Cocoa powder
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Warm Triple-Chocolate Pudding Cake in 45 seconds #CookingUpGood
@TheStephGlover whips up this gooey cake in 45 seconds (well, not really!) View the entire recipe here: