chocolate cake

author Yummyyy y   2 year ago

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Eggless Chocolate Cake without Oven | Moist & Rich Chocolate Ganache Cake ~ The Terrace Kitchen

It is rare to find someone who doesn't like chocolate cake! We bring you the recipe of a perfect chocolate cake baked in a DIY Oven and loaded with rich chocolate Ganache. Watch the complete video to know how to bake the chocolate base as well as how to decorate it. You can choose to use different design for decoration using different type of piping tips, decoration tools and toppings. Hope you like this video; if you do; don't forget to give a like and subscribe our channel. Enjoyy!!! Electric oven temperature: Preheat oven at 180°C for 10 min and then bake the cake😊 [OTHER CHOCOLATE RECIPES] Homemade Dark Chocolate Syrup | Better than Hershey’s | Chocolate Sauce Recipe ~ Chocolate Mousse Cake | No Gelatine or Agar Agar Mousse Cake | No bake Cake ~ Thick Chocolate Milkshake | Chocolate Shake | Café Style Milkshake ~ Chocolate Ice Cream using Amul's Low Fat Cream | No CMC GMS | No whipping cream ~ Oreo Chocolate Thick Milkshake | Oreo Milkshake Recipe ~ [PRODUCTS USED] [SUBSCRIBE] YouTube Hindi: YouTube English: Channel Membership: Website: Facebook: Instagram: Pinterest: If you liked this video, give it a Thumbs Up and Subscribe! Please leave your comments and suggestions in the comments section below.

لن تصدقي كيف يقمن بتزيين الكيك 🎂 بطرق رائعة وممتعة ★ والنتيجة غير متوقعة 😲

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SUBSCRIBE TO LOVEBITES! CHOCOLATE & PEANUT BUTTER DRIP CAKE VIDEO: RECIPE BELOW!!! FOLLOW ME HERE, MY LOVELIES!! PINTEREST: FACEBOOK: INSTAGRAM: TWITTER: RECIPE: Yields: 1 5" Drip Cake (there are 2, 5" inch cakes, cut in 4 pieces, to make one 5" drip cake) 8oz. milk chocolate (or any desired chocolate) 1/2 cup heavy cream DIRECTIONS: Heat heavy cream in a sauce pan over medium-high heat, until it reaches a heavy simmer. NOTE: Do not let your cream come to a boil. Make sure to keep an eye on it. It will not take long for the cream to heat to your desired temperature. Place the chocolate in a bowl, and place the simmer cream over the chocolate. Let it sit for one minute, before taking a spatula and mixing everything together. Mix until the chocolate is completely smooth. If there are still lumps, add the chocolate mixture to the microwave for 30 seconds and then give it another mix. Continue in 30 second intervals (to not overheat your chocolate) until the chocolate is completely smooth and there are no lumps. Let the chocolate sit at room temperature for at least 4 hours, or in the refrigerator for at least two. You want the chocolate to be thick enough that when you take a scoop of the chocolate with your rubber spatula, it will fall off in one large clump or even be thick enough that it doesn't come off your spatula. CHOCOLATE CAKE RECIPE: Yields: One drip cake which is 2, 5" cakes cut in 4 pieces *Double recipe if you want to do 2 Drip cakes (or a larger cake) as shown in the video 3/4 cup sugar 2 Tbsp. canola oil 2 Tbsp. softened butter 1 egg 1 tsp baking soda 1 tsp vanilla extract 1/2 tsp salt 1/4 cup coffee, warm or cool (not hot) 1/2 cup cocoa powder, sifted 1/4 cup buttermilk 3/4 cup AP Flour, sifted NOTE: If you want a denser cake instead of a moister cake, substitute the baking soda for baking powder. SIMPLE SYRUP: 1/4 cup sugar 1/4 cup water DIRECTIONS: Heat sugar and water in a sauce pan over medium heat. Once the sugar has completely dissolved, take the saucepan off of the heat. Pour the simple syrup into a heat safe dish, and let cool before placing it on your cake layers. DIRECTIONS: Preheat your oven to 350F. To your mixer attached with the whisk attachment, whisk your butter, oil, and sugar together on medium speed. Then add in the vanilla extract, and egg and beat for another 15 seconds. Next add in the baking soda, cocoa powder, salt, and cooled coffee, and beat until well combined. **Make sure to scrape down the sides of the bowl periodically, to make sure all of the ingredients are well combined. Then add in your flour in 2 stages with the buttermilk in between. Scrape down the sides of the bowl, all the way to the bottom, and give everything another mix. Then butter 2, 5" cake pans and place a layer of parchment paper at the bottom of your pans. Bake for about 40 minutes. NOTE: You will need longer if you are doing a larger cake. Once the cakes have finished baking, and are completely cooled. Take them out of the pans, and place them in plastic wrap and freeze over night, or for at least 4 hours. This will help lock in the flavor an make them easy to cut. Once they have froze over night, cut off the bulge at the top of the cake,s o you have a level cake. Then with a cake leveling tool or toothpick trick (see video,) cut your cakes in half, so you should end up with 4 equal sized pieces of cake. Place a 5" cake board onto a moving, decorating cake stand. Then take a little bit of the chocolate ganache and place it onto the cake board (I forgot this step in my video. Oops!) Then place what was a bottom piece of one of the cakes, as the bottom of the cake (Bottom face down). Then brush some simple syrup onto the cake, add a layer of peanut butter cream cheese frosting, and repeat the steps until the last layer of cake. For the last layer of cake, again, use the other bottom part of the cake, but this time place the bottom side face up, so that you get perfect edges on the cake. Brush a layer of simple syrup on the top layer of cake. Then place a thick layer of ganache onto the top of the cake and using an offset spatula, push the chocolate all the way to the edges and smooth it out. Follow the rest of the video instructions (description is too long). Make sure to refrigerate your cake once the ganache is finished, to let the cake set completely. *Comment if you have any questions. PEANUT BUTTER CREAM CHEESE FROSTING: Yields: Enough frosting for 2 drip cakes. Half recipe if you only want to do one drip cake) 8oz. cream cheese, room temperature 2 Tbsp. (1/2 stick) softened butter 2 cups powdered sugar 1/2 cup creamy peanut butter DIRECTIONS: See video


🌸INGREDIENTS Fresh Yeast : 40 G Lukewarm Water : ~ 200 ML (In Total) Oil : 100 ML SUgar : 200G Lukewarm Milk : 200ML Egg : 1 Plain Flour : 1 KG Water Nigella Seeds Sesame Seeds White Poppy Seeds Honey +Water Baking Time : 20-25 min at 200°C or 390°F 🌸Other Bread Recipes : AFGHANI FATEER WARAQI | فطیرورقی Fateer Lachha Paratha | فطیرورقی NAN PIYAZI | نان پیازی | Onion Bread 🌸Music by BeatbyShahed 🌷Thanks for watching ! Like, Leave a Comment, Share and Subscribe!

Most Amazing Rainbow Cakes - CAKE Compilation

A compilation of the worlds most amazing rainbow cakes.

I'm not saying, I don't enjoy the days that I'm not eating chocolate cake. But I do particularly like those days when I am eating chocolate cake ;)

Powdered Sugar 2 cups
All-purpose flour 1-3/4 cups
Cocoa powder 3/4 cup
baking powder 1-1/2 teaspoons
baking soda 1-1/2 teaspoons
salt 1 teaspoon
eggs 2
milk 1 cup
vegetable oil 1/2 cup
vanilla extract 2 teaspoons
boiling strong coffee 1 cup

ingredients for the Ganache

Dark Chocolate 600g
Nutella 300g
Heavy whipping Cream 700g
Vanilla extract 2 teaspoons

Method:-Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling coffee (batter will be thin). Pour batter into prepared pan.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans . Cool completely. Frost with DARK CHOCOLATE GANACHE.

Music by

Rick Clarke

(RickVanMan on YouTube)

search words: Rick Clarke: African Safari - Cinematic Production Music (Royalty-free)
The Royalty Free Music Domain

Music at the beginning of this video :-
This moment , Enchanting inspirational music .

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