Your chocolate dreams just came true with these ideas!
published on 12 March, 2019 at 11:08
Sticky 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.
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.
-------------------------------------
Giant chocolate cake:
INGREDIENTS
6 egg yolks
6 tbsp sugar
4 tbsp cocoa
6 tbsp flour
1/2 oz baking powder
1 tsp cinnamon
6 tbsp water
4 tbsp oil
6 egg whites, whipped
For whipped cream
2 cups heavy cream
1/3 oz gelatin fix
5 oz powdered sugar
For chocolate glaze
1 tbsp vanilla
2 1/2 oz butter
1 tsp oil
5 1/3 oz dark chocolate
6 egg yolks
6 tbsp sugar
4 tbsp cocoa
6 tbsp flour
1/2 oz baking powder
1 tsp cinnamon
6 tbsp water
4 tbsp oil
6 egg whites, whipped
For whipped cream
2 cups heavy cream
1/3 oz gelatin fix
5 oz powdered sugar
For chocolate glaze
1 tbsp vanilla
2 1/2 oz butter
1 tsp oil
5 1/3 oz dark chocolate
METHOD
Beat egg yolks with sugar until white. Add cocoa, cinnamon, baking powder, flour, water, oil, and 2 tbsp egg whites, mix until combine. Add all egg whites and mix with rubber spatula.
Pour the dough to a baking form and bake at 180°C/350°F for 20 minutes.
Beat the heavy cream until soft peaks, add powdered sugar and gelatin fix, beat again until stiff peaks form.
In a small pot over medium heat melt butter, add oil, vanilla and dark chocolate, mix until fully melted and cool to the room temperature.
Cut the chocolate cake in half and cover one half with 3/4 of whipped cream, chill for 10 minutes. Pour 1/2 chocolate glaze on the whipped cream and chill for 10 minutes.
Add remaining cream and cover with half of the cake. Pour some chocolate glaze on the top znd chill for 10 minutes.
Beat egg yolks with sugar until white. Add cocoa, cinnamon, baking powder, flour, water, oil, and 2 tbsp egg whites, mix until combine. Add all egg whites and mix with rubber spatula.
Pour the dough to a baking form and bake at 180°C/350°F for 20 minutes.
Beat the heavy cream until soft peaks, add powdered sugar and gelatin fix, beat again until stiff peaks form.
In a small pot over medium heat melt butter, add oil, vanilla and dark chocolate, mix until fully melted and cool to the room temperature.
Cut the chocolate cake in half and cover one half with 3/4 of whipped cream, chill for 10 minutes. Pour 1/2 chocolate glaze on the whipped cream and chill for 10 minutes.
Add remaining cream and cover with half of the cake. Pour some chocolate glaze on the top znd chill for 10 minutes.
------------------------------------
Pluriball cake:
INGREDIENTS
Chocolate cake
1 cup melted chocolate
Pluriball
2 cups fresh blueberries
METHOD
Cover pluriball with melted chocolate, wrap the cake with chocolate pluriball. Chill for 45 minutes.
Carefully delete the pluriball and decorate cake with blueberries.
Chocolate cake
1 cup melted chocolate
Pluriball
2 cups fresh blueberries
METHOD
Cover pluriball with melted chocolate, wrap the cake with chocolate pluriball. Chill for 45 minutes.
Carefully delete the pluriball and decorate cake with blueberries.
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