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MOIST CHOCOLATE CAKE Check out our kitchen machine here: http://amzn.to/2lAgDSP foodCAST is providing daily video how to do recipes, easy and fast to do for everyone. You can do it! Scroll down to see written instructions! If you liked this recipe click the like button and share this recipe with your friends and family! Show us love and subscribe to our YouTube channel for daily recipes! Follow us on: Facebook: http://www.facebook.com/foodcastofficial Instagram: foodcast_official Our website: http://www.foodcast.net 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: recipe foodcast how to
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of! ________________________________________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ _______________________________________ The Most Amazing Chocolate Cake BUTTERMILK SUBSTITUTE: http://thestayathomechef.com/buttermilk-substitute/ Prep Time: 10 minutes Ready In: 45 minutes Yield: 3 9-inch rounds Ingredients butter and flour for coating and dusting the cake pan 3 cups all-purpose flour 3 cups granulated sugar 1½ cups unsweetened cocoa powder 1 tablespoon baking soda 1½ teaspoons baking powder 1½ teaspoons salt 4 large eggs 1½ cups buttermilk 1½ cups warm water ½ cup vegetable oil 2 teaspoons vanilla extract Instructions Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below) Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely. Frost with your favorite frosting and enjoy! Notes The better quality cocoa powder you use the better the cake will taste. Chocolate Cream Cheese Buttercream Frosting Prep Time: 10 minutes Yield: enough frosting for a 3 tiered cake Ingredients 1½ cups butter, softened 8 oz cream cheese, softened 1½ cups unsweetened cocoa powder 3 teaspoons vanilla extract 7-8 cups powdered sugar about ¼ cup milk (as needed) Instructions In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated. Notes In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting. METRIC MEASUREMENTS Ingredients butter and flour for coating and dusting the cake pan 450 grams all-purpose flour 650 grams granulated sugar 155 grams unsweetened cocoa powder 17 grams baking soda 8 grams baking powder 11 grams salt 4 large eggs 350 ml buttermilk 350 ml warm water 115 ml vegetable oil 10 ml vanilla extract Instructions 1. Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess. 2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. 3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. 4. Divide batter among the three pans. 5. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). 6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely. 7. Frost with your favorite frosting and enjoy! Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too. PRINTABLE RECIPE: http://thestayathomechef.com/the-most-amazing-chocolate-cake SUBSCRIBE to my channel: http://youtube.com/thestayhomechef FACEBOOK: https://www.facebook.com/TheStayAtHomeChef/ INSTAGRAM: https://instagram.com/thestayathomechef/ PINTEREST: https://www.pinterest.com/stayathomechef/ TWITTER: https://twitter.com/thestayhomechef CONTACT ME: [email protected] Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/
Babka is a slightly sweet yeast bread similar to Italian panettone that can be made with rum-soaked raisins, and iced or left plain. It's an Easter must have on my table. I hope you enjoy! Printable recipe with all ingredients and instructions you can find at: http://www.inaniaskitchen.com/recipes/2012/04/ingredients-2-cups-flour-2-tsp-of.html Subscribe to my channel for new recipes every week: http://www.youtube.com/subscription_center?add_user=AniasKitchen You can visit me on Facebook at: https://www.facebook.com/InAniasKitchen Music used in my video is by Kevin MacLeod Name of the track: Porch Swing Days http://incompetech.com Royalty Free Music - Used with Permission under Creative Commons license. It would mean a world to me if you subscribe :)
In this tutorial from Pretty Witty Cakes, this week’s guest tutor shows you how to make love bird toppers. For this and 100s of other fabulous and fun cake making tutorials, get yourself an account over at Pretty Witty Cakes. Sign up here https://www.prettywittycakes.com Thanks for watching and feel free to comment below!
You’ve probably tried the sweet version of it, but this savory version is really great! It takes very little time to prepare it and it’s really easy to make too. The result is truly delicious and everyone is sure to enjoy it!
INGREDIENTS3 eggssalt100g Parmesan cheese300g flour50ml olive oil300ml milk15g baking powder100g ham100g salami100g scamorza cheesesesame seeds, as neededalmonds, as needed
DIRECTIONSBeat together the eggs, salt, Parmesan cheese. Gradually add the oil, milk, and flour. Lastly, mix in the baking powder. Now, add anything you prefer to the batter, we chose scamorza cheese, salami, and ham. Pour the batter into an easter dove cake mold, dust the top with sesame seeds, Parmesan cheese, and chopped almonds. Bake at 180°C for 45 minutes. Once the surface is golden brown, remove from the oven and let it cool a bit before serving.