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recipe information Fluffy and creamy cakes recipes you ll ever make , in section Worldwide RecipesSticky Chocolate Cake:
Ingredients: For the Cake: 500g Sugar 260g Flour 115g Cocoa Powder 1 Tbsp Baking Soda 1 Tsp Baking Powder 1 Tsp Salt 3 Medium Eggs 150g Vegetable Oil 1 Tbsp Vanilla Extract 300g Buttermilk 300ml Coffee For the Filling: 300ml Milk 50g Flour 1 Tsp Vanilla Extract 275g Butter 275g Sugar For the Ganache Topping: 450g Chocolate 450g Cream Instructions: Sieve together the dry ingredients for the cake. Mix together the wet ingredients for the cake, not including the hot coffee. Place the dry ingredients in a stand mixer and begin to beat slowly. Pour in the wet ingredients whilst mixing. When combined pour in the coffee continuously mixing. Take two 9 inch or 27cm baking tins and line with baking parchment and then spray with baking spray. Separate this wet batter and pour half into each of the tins Bake in the oven at 180°C or 350°F for 40 minutes or until a toothpick comes out clean when poked into the cake. Set aside and allow to cool completely. Begin the filling by combining the milk and flour whisk until smooth. Cook out this mix until thickened whisking continuously. Turn off the heat and add in the vanilla extract and then cool completely. Cream together the butter and flour for the filling in a stand mixer and when smooth add in the flour and milk mix. Again beat until smooth and combined. Add this mix to the top of one of the cakes and smooth out with a spatula. Then place the second cake on top and push gently to allow the filling to completely fill the cake. Run your spatula around the side to create a flat sided cake. Make the ganache topping by heating the cream until a gentle simmer. Pour over the chopped chocolate and allow to sit for two minutes. Now whisk until a smooth chocolate sauce is created. Place the cake on upturned glasses on a cake tray the same size as the cake. Pour the ganache over the cake and then use a spatula to spread. Allow to cool and set before cutting and serving.
Double Chocolate Castella Cake:
INGREDIENTS 66g corn oil 55g cake flour 20g cocoa powder 1/2 tsp baking powder A pinch of salt 5 egg yolks 50g milk 1/2 tsp vanilla
5 egg whites 75g sugar 130g chopped chocolate chunks Whipped cream for decoration
INSTRUCTIONS Preheat oven at 125°C In a mixing bowl whisk together all dry ingredients from the first list with warm corn oil. Add egg yolks, milk and vanilla to it and whisk it well. In another bowl whisk egg whites while adding sugar gradually, until you get a firm mixture. Now combine these two mixtures by adding gradually the white one to the black one. Pour half of the dough in prepared dish, then sprinkle chopped chocolate chunks and at the top add the remaining dough. Tap a few times. Water bake in the oven for 60 minutes. When baked, tap the dish a few times, once again. Serve with whipped cream.
Chocolate and cream cake:
Ingredients 6 eggs 6 tbsp flour 6 tbsp hot water 6 tbsp of sugar 1 sachet of baking powder 3 tbsp cocoa 500 ml whipping cream 2 tbsp of powdered jelly 50 ml of milk For the frosting: 150 gr chocolate 100g margarine Directions: Divide the egg whites from the yolks. Divide prepared sugar between whites and yolks. In bowl with yolks add hot water. Whip both egg whites and yolks separately Add egg whites snow to the bowl with yolks. Mix them. Add the flour, baking powder and cocoa. Pour the dough onto a rectangular pan and bake at 180 degrees for 20 minutes. Dissolve the gelatine in the milk and whip the cream, combine these two add and stir. Melt the chocolate using margarine. Cut the cake into two parts, apply layers as in the video and refrigerate for 2 hours.
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