Chocolate Cake/cake/chocolate cake without oven/chocolate cake video/ with zareen fatima

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How To Make Chocolate Truffle Cake | Eggless Chocolate Dessert | Beat Batter Bake With Upasana

Learn how to make Chocolate Truffle Cake at home as our Chef Upasana brings this simple and quick dessert recipe on Rajshri Food. Love chocolate? Then this tender, luxurious layer cake is for you. With a shining glaze and a fabulous bittersweet filling, the indulgence is so worth it. Do try this and let us know your feedback through your comments. Ingredients 1 ¼ cup or 150gms of Maida 1/4th cup or 25gms of Cocoa Powder ½ cup or 80 gms Butter 1/4th cup or 60 gms Sugar ½ teaspoon Baking Soda 1 teaspoon Baking Powder 5 tbsp Condensed Milk ½ cup or 125ml Milk 1 teaspoon Vanilla Extract 1 tsp of Instant Coffee Powder Sugar Syrup ½ cup Water + 3 Tbsp sugar Chocolate Truffle Icing 2 cups or 400ml Heavy Cream 4 cups or 750 gms Dark Chocolate 2 tablespoons or 10 gms Butter Method - Sieve the flour, cocoa powder, baking powder and baking soda together in a bowl twice. - In another bowl, cream butter and sugar together. - Add condensed milk to this butter mixture and cream it well. - Add vanilla essence and coffee powder to milk and mix it well. - In to the butter mixture, mix wet and dry ingredients in batches. - Butter the baking tin and place the parchment paper. - Place the batter in the tin and bake it at 180 degree for 30 minutes. - In order to make the cake soft and moist, make the sugar syrup. - Heat the sugar till it dissolves in water and allow it to cool completely. - Allow the cake to cool in the tin for 10 minutes. - Unmold the cake from the tin. - For Chocolate Truffle Icing, heat cream in a pan and switch off the gas before it starts boiling. - Pour this cream over the dark chocolate and also add butter for extra shine. - Mix it well and allow it to rest for 3 to 4 hours. - Cut the cake so as to level it. - Cote the second layer of the cake with sugar syrup. - Cover the second layer with the chocolate truffle icing. - Repeat the same process for the first layer of the cake. - Before you perform the final finish, set the cake for 10 minutes in refrigerator. - In order to get the shine back of the truffle, heat it for 10 seconds in the microwave and apply it over the cake. - Smooth the sides of the cake evenly. - Heat the truffle for another 30 seconds and pour it over the cake. - Using the star tip nozzle decorate your cake. - Delicious, yummylicious and absoluetly mouth watering Chocolate Truffle Cake is ready!! Host: Upasana Shukla Director : Dolly Sanghavi Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Pratik Gumre Editor : Kishore Rai Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Share this video on Facebook - https://goo.gl/cRpIOJ Tweet about it - https://goo.gl/vzN31n Subscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFood For more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifood Follow us on google plus https://plus.google.com/+rajshrifood

Sponge Cake without Oven || Basic Plain & Soft Sponge cake || w/ Eng. Subtitles

Sponge Cake without Oven || Soft Sponge cake || w/ Eng. Subtitles ; vanilla sponge cake

Cake Making | How Pastry Ice Cake is made in a Bakery | Indian Food

Have a look at the amazing way to make a creamy cake

CHOCOLATE PUDDING CAKE l EGGLESS & WITHOUT OVEN

INGREDIENTS & PROCESS: 1/2 CUP CONDENSED MILK 1/2 CUP OIL MIX WELL 1.1/4 CUP ALL PURPOSE FLOUR 1/2 CUP POWDER SUGAR 1/3 CUP COCOA POWDER 1 TEASPOON BAKING POWDER 1/2 TEASPOON BAKING SODA 3/4 CUP LIQUID MILK (MIX GRADUALLY) 1 TEASPOON VANILLA EXTRACT 6 INCH OIL GREASED MOULD POUR THE MIXTURE INTO THE MOULD COOK IT IN MEDIUM LOW HEAT FOR 30-35 MIN. CAKE IS READY, COOL COMPLETELY CLEAR THE EDGES CUT THE CAKE 4-6 PIECES OREO COOKIES CRUSH THE COOKIES 7 INCH FOIL FOOD CONTAINER SPREAD THE CRUSHED OREO 3/4 CUP CONDENSED MILK 1.5 CUP LIQUID MILK MIX 1/3 CUP COCOA POWDER (MIX GRADUALLY) 2 TABLESPOON CORNFLOUR MIX WELL STRAIN THE MIXTURE PLACE IT IN STOVE COOK UNTIL IT BECOME THICKEN 1/2 CUP DARK CHOCOLATE MIX WELL PLACE THE CAKE SLICE SPREAD SOME CHOCO CHIPS POUR THE PUDDING MIXTURE COOL IT DOWN SPREAD SOME CHOCO CHIPS ON THE TOP Subscribe My YouTube channel for Recipe Videos: https://www.youtube.com/NOvenCakeCookies Like My FB Page for update info: https://www.facebook.com/NahidaOven/ Follow Us on Twitter: https://twitter.com/nahidaoven We Are on Pinterest also: https://www.pinterest.com/nahidaoven/ © N'Oven® MUSIC SOURCE: Leaf by KV https://www.soundcloud.com/kvmusicprod/ Creative Commons — Attribution 4.0 International — CC BY 4.0 www.creativecommons.org/licenses/by/4.0/ Music promoted by Audio Library https://youtu.be/GlM3s880xfY

Homemade Delicious Especially Dark Chocolate Cake - The Best Cake Recipe from Hersheys

http://cookingwithsugar.com ALL THE MEASUREMENTS ARE LISTED BELOW where it says "SHOW MORE" Chocolate cake for dessert is my husband's apple pie. He is a chocolate addict; a chocoholic. And as much as he loves chocolate ice cream and chocolate candy or candy bars or chocolate anything, his absolute favorite is chocolate cake. No fruit (heaven forbid), no frills, just homemade chocolate cake. He also likes a box chocolate cake in a pinch but now that I've made this HERSHEY'S "Especially Dark" Chocolate Cake Recipe with my own twist, he begs me for this every time, with chocolate frosting (this recipe) or cream cheese or whipped cream. I can usually count on him for anything when I put one of these together. So here's how to make THE best, most delicious dark chocolate cake you've ever had. I made this for my mother's birthday and I think it's her new favorite too. Recipe details are listed below the video. Enjoy! Ingredients: 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S SPECIAL DARK Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling strong coffee Directions (cake): Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I like to add a round piece of parchment paper to the bottom of my pans but you don't have to.) 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 water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with DARK CHOCOLATE FROSTING. (see recipe below) DARK CHOCOLATE FROSTING Ingredients: 1/2 cup (1 stick) butter, melted 2/3 cup HERSHEY'S SPECIAL DARK Cocoa 3 cups powdered sugar 1/2 cup heavy cream 1 teaspoon vanilla extract Melt butter. Set aside while you mix dry ingredients. In a mixing bowl, stir together cocoa and powdered sugar then mix in vanilla, heavy cream and butter. Beat with electric mixer until you get a creamy spreading consistency. Add a tablespoon or two of heavy cream if frosting is too dry, or a little extra sugar if too wet. Makes about 2 cups frosting.

Chocolate Cake without Oven & without Pressure Cooker Chocolate Cake Recipe How to Make the Most Amazing Chocolate Cake #zareenfatima

Ingredient for cake

1-3/4 cup purpose flour (maida)
2 cups sugar
5 tbs cocoa powder
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp baking powder
1 tap baking soda
1 cup boiling strong coffee
2 tbs vanilla extract

Ingredient for Ganache

200 grm Dark chocolate
1/2 cup milk

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