How To make White Chocolate Devils
1 c All-purpose flour
1 tb Unsweetened alkalized cocoa
Powder 3/4 ts Baking powder
1/8 ts Salt
4 tb Unsalted butter,softened
3/4 cn Granulated sugar
1 lg Egg
1 t Vanilla extract
2 oz Unsweetened chocolate
Melted 1 c Buttermilk
White chocolate filling 2 oz White chocolate,chopped
1/2 c Heavy cream
Dark Chocolate Glaze 6 oz Semisweet chocolate
Coarsely chopped 3/4 c Heavy cream
2 ts Light corn syrup
White Chocolate Decoration 2 oz White chocolate :
coarsely
Chopped
Preheat oven to 350 deg.place baking rack in center of oven,line 12 muffin cups with cupcake papers. Into medium bowl,sift together the flour,cocoa powder,baking soda and salt.Gently wisk the dry ingredients together until blended;set aside. In a heavy-duty electric mixer using the paddle attachment,beat the butter with the sugar at medium speed until thoroughly blended,about 2 minutes. Beat in the egg and vanilla;scrape down the sides of the bowl with a spatula and beat for 1 minute,until well blended.Beat in the chocolate.At low speed,beat in the buttermilk one-third at a time,alternating it with the dry ingredients. Mix just until blended,scraping down the side of the bowl as necessary. Divide the batter among the prepared muffin cups and bake the cupcakes for 25 -30 minutes,until they spring back back when lightly touched. Cool cupcakes in the pan for 5 minutes,then remove to a wire rack and cool completely. Making the white chocoalate filling: Place the white cho colate in a stainless steel bowl,In a saucepan,bring the heavy cream to a gentle boil. Remove the pan from the heat and pour the hot cream over the whitechocolate.Let the mixture stand for 30 minutes to melt the chocolate:whisk until completely smooth.Cover the bowl and refrigerate the filling for at least 4 hours,until Well chilled. Using a hand-held electric mixer,whip the chilled white chocolate mixture until it reaches the consistency of sour cream. With a small knife,cut a cone shaped peice,3/4 inch in diameter,from the center of each cupcake.Remove the the cone shaped piece of cupcake,and cut off the bottom of each cone,leaving a round cap for each cupcake. Discard or eat(VBG) the cone bottoms and retain the caps. Fill pastry bag fitted with a medium plain tip with the white chocolate filling.Pipe the filling into the hole in each cupcake. Cover the filling with the reserved caps. Place the filled cupcakes in a airtight container and place in the refrigerator while making the glaze. Dark Chocolate Glaze Place the chocolate in athe bowl of a food processor fitted with the metal chopping blades.Process the chocolate until finely ground,20 to-30 seconds. In a small saucepan,bring the cream and the corn syrup to a gentle boil.With the motor runnign,poor the hot cream through the feed tube onto the chocolatee. Process until smooth,about 10 seconds. Pour the glaze into a medium bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes,until slightly thickened. Remove the cupcakes from the refrigerator.Dip the top of each cupcake into the glaze and allow the excess glaze to drip off. Place the cupcakes in the refrigerator for 10 minutes,to set the glaze. Remove the cupcakes from the refrigeratorand re-dip the top of each cupcake in the glaze. Set the glazed cupcakes aside at room temperature. Melt the white chocolate according to the directions: In microwave ..Place chopped chocolate in microwave-safe ccontainer and microwave at Medium for 1 1/2 to 4 minutes,until chocolate turns shiny. Remove from microwave and stir until completely melted.stir about 1 1/2 minutes. Fill a small pastry bag or parchment cone fitted with a small plain tip withthe white chocolate.Drizzle athe chocolate in a zigzag pattern over the top of the glazed cupcakes. Chill before serving... Sorry, I just shredded the white chocolate for garnish..... These are very good,very rich but wonderful when you want to impress the crowd... Louise Recipe By : From the Chocolatier
How To make White Chocolate Devils's Videos
SUPER BEST CHOCOLATE CUPCAKES! Chef RV’s Devil’s Food Cupcakes
DEVILS FOOD CUPCAKES
2 cups all purpose flour
¾ cup cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
½ tsp. salt
480g water
2 cups brown sugar
2 pcs. whole eggs
125g oil
15g white vinegar
line 24 holes cupcake pan
Icing:
250g salted butter
100g powdered sugar
100g melted dark chocolate
100g whipping cream
30g cocoa powder
Martha Stewart Makes Devil's Food Cake 3 Ways | Martha Bakes S1E7 Devil's Food Cake
In this episode, Martha tempts viewers with her Devil’s Food Cake, teaching viewers how to master this devilishly delicious recipe and transform it into hi-hat cupcakes and fudgy brownies that no one can resist. The basics are all you need to be able to create any delectable dessert with ease - so treat yourself to this sinfully chocolate delight anytime!
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 1 Episode 7, on PBS.
#DevilsFoodCake #MarthaBakes #Classic #MarthaStewart
00:00 Introduction
00:06 Devil's Food Cake
04:42 Fudgy Brownies
09:25 High Hat Cupcakes
14:35 Milk Chocolate Buttercream
Thank you for watching Martha Bakes! Classic Martha is back, as Fridays at 10AM we present full and segmented original episodes of Martha Bakes, originally aired on PBS.
Devil's Food Cake with Milk Chocolate Frosting:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Devil's Food Cake 3 Ways | Martha Bakes S1E7 Devil's Food Cake
White Chocolate Mousse Recipe - Laura Vitale - Laura in the Kitchen Episode 720
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White Christmas Truffle Cake | The Ultimate White Chocolate Truffle Cake Recipe
This White Christmas Truffle Cake is a beautiful holiday dessert that consists of a fluffy sponge layer and white chocolate truffle. Stunning in its simplicity!
As the name suggests, this white chocolate truffle cake recipe is part cake, part truffle, and therefore the most luxurious thing one would expect on Christmas. The cake layer has three ingredients as does the truffle topping. Simple and elegant, especially with my simple white truffle cake decoration.
Looking for a luxurious, rich Christmas cake? You've found it!
To print the full recipe visit
INGREDIENTS
For the cake layer:
3 eggs
⅓ cup/65 g sugar
⅓ cup/45 g flour
1 tsp vanilla extract
For the truffle topping:
1 ¼ cups/ 300 ml double cream/heavy cream I used 48% fat double cream
12 oz/350 g white chocolate chopped, not chocolate chips (measured by weight)
9 oz/250 g mascarpone or cream cheese full fat only
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How to Make CARAMELISED WHITE CHOCOLATE (The Easy Way!) | Cupcake Jemma Tips
Caramelised white chocolate is one of those ingredients I wish I'd known about years ago. It takes what is (lets be honest) a fairly boring item (white chocolate) and turns it up to 11!! I add it to cookies, ice cream, buttercream and my mouth on the regular. Here is Sally to show you how to make it the quickest, simplest way we know how!
You will need -
White chocolate
A heatproof bowl and rubber spatula
A microwave
THAT'S IT!!!
#tuesdaytips #spongebobsally
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Homemade Devils Food Cake Recipe (Hubby's fav!)
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Moist, fluffy, chocolate devils food cake. This is a family favorite recipe and stays moist and soft for days! I paired this cake with a simple, vanilla buttercream frosting. It's the only devils food cake recipe that I make or that my family will allow me to make : ) Yep it's that good!!
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Music by Kevin Macleod