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Strawberry and Chocolate Mirror Cake, made with a soft dark chocolate cake at the bottom, followed by a white chocolate mousse, a strawberry jelly insert and a dark chocolate mirror glaze. To print the recipe check the full recipe on my blog: http://www.homecookingadventure.com/recipes/strawberry-chocolate-mirror-cake Delicake cakeware pan - https://www.delicake.com.au/ Ingredients Makes about 12 servings Strawberry Jelly 10 oz (300g) fresh or frozen strawberries, cut into quarters 2 tbsp (30g) sugar 1/2 tbsp (5g) gelatin powder 2 tbsp (30ml) cold water Chocolate Cake 3/4 cup (100g) flour 1/4 cup (30g) cocoa powder 3/4 tsp (5g) baking soda 1/2 tsp (2g) salt 1 egg 1/2 cup (100g) sugar 1 tsp (5g) vanilla extract 3 tbsp (45g) oil 3.5 oz (100g) buttermilk 3.5 fl oz (100ml) boiling water White Chocolate Mousse 8 oz (230g) white chocolate, cut in small pieces 2/3 cup (160g) whipping cream 1 2/3 cup (400g) whipping cream (35% fat), chilled 2 tsp (7g) gelatin powder 3 tbsp (45 ml) cold water Chocolate Mirror Glaze 3.5 oz (100g) sweetened condensed milk 6 oz (175g) semisweet chocolate, cut in small pieces 3/4 cup (150g) sugar 3.5 fl oz (100ml) water 1 tbsp (10g) gelatin powder 1/4 cup (50ml) cold water 3 tbsp (25g) unsweetened cocoa powder 1. Prepare the strawberry jelly. In a small bowl place the gelatin and cold water and let swell for 5-10 minutes. 2. Meanwhile in a small saucepan place the strawberries and sugar and place over medium-low heat. Bring to a simmer, cook for about 5 minutes and remove from heat. Blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds. 3. Dissolve gelatin over very low heat and mix with the strawberry puree. 4. Line a 8 inch (20 cm) round pan with plastic wrap. 5. Pour the strawberry puree into the pan and freeze for at least 4 hours or even overnight. Cover with plastic wrap after the first hour. 6. Prepare the chocolate cake. Preheat oven to 350F (180C). Grease and line with parchment paper a 8 inch (20 cm) round cake pan. 7. In a large bowl whisk together the flour, cocoa powder, baking soda and salt. 8. In another bowl mix sugar with egg and oil until combined. Mix in buttermilk and vanilla extract. Incorporate flour mixture until well combined. Add hot water and mix to combine. The batter will have a runny consistency. 9. Pour the batter into the prepared pan. 10. Bake for about 30 minutes until a toothpick inserted into the center comes out clean or with few crumbs attached. 11. Let cool completely. 12. Prepare the white chocolate mousse. In a heat proof bowl add the white chocolate and 2/3 cup (160g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature. 13. Whip the remaining 1 2/3 cup (400g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined. 14. Assemble the cake. Line with parchment paper a 9 inch (23 cm) pan. You can use a springform pan or a cakeware pan like the one I have from Delicake. 15. Place the chocolate cake in the middle of the pan. Add half of the white chocolate mousse on top and fill the edges. Add the strawberry jelly in the middle on top of the mousse. Add the remaining half of white chocolate mousse and spread evenly. 16. Cover and place in the freezer overnight. 17. Prepare chocolate mirror glaze. In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.Place the chocolate in a bowl and set aside. 18. Place water, sugar, condensed milk and cocoa powder in a saucepan. Bring it just to a boil and remove from heat. Stir in the bloomed gelatin until it is dissolved. 19. Pour the hot cocoa mixture over chocolate. Let sit for about 5 minutes until the chocolate is melted. Use an immersion blender and blend until smooth. Sieve the glaze and let it cool to 90-95F (32-35C) before pouring over the frozen cake. 20. Take the cake out of the freezer and use a hair dryer to defrost the edges. Remove the cake from the pan and place it over a rack or simply on a bowl placed over a parchment paper lined baking sheet to collect the excess. 21. Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with grated chocolate. Transfer the cake to a serving platter and refrigerate for several hours to defrost the cake and set the glaze. Background music https://www.audionetwork.com/browse/m/track/on-cloud-nine_134487 https://www.audionetwork.com/browse/m/track/falling-fences_136516
Hi! Today I made a chocolate sofa cake. I used a chocolate sponge cake filled with italian meringue chocolate buttercream and decorated with chocolate fondant. Enjoy watching and don´t forget to SUBSCRIBE to my channel (if you are not) and click the "BELL" to turn on the notifications to stay up to date with my latest cake decorating videos. Thank you! To find out more about the items I use, please visit: http://www.cakesstepbystep.com/ You can support this channel by sharing my videos. Thank you. ************************FOLLOW ME******************************** *FACEBOOK https://www.facebook.com/cakesstepbystep/ *INSTAGRAM http://instagram.com/cakesstepbystep/ *PINTEREST http://www.pinterest.com/cakesstepbystep/ CakesStepbyStep is about cakes and cupcakes decorating with fondant and buttercream frosting. Also you can watch simple chocolate decoration techniques and cake recipes. Learn with me basic cake decoration techniques which will help you to decórate your own cake masterpiece. ***********HAVE FUN! Music credit: "Beachball" Silver Dolphin Music https://www.youtube.com/user/silverdolphinmusic http://silverdolphinmusic.weebly.com/ License Creative Commons CC BY http://creativecommons.org/licenses/by/4.0/# "Fireworks" Silver Dolphin Music https://www.youtube.com/user/silverdolphinmusic http://silverdolphinmusic.weebly.com/ License Creative Commons CC BY http://creativecommons.org/licenses/by/4.0/# "Dreams Come True" Silver Dolphin Music https://www.youtube.com/user/silverdolphinmusic http://silverdolphinmusic.weebly.com/ License Creative Commons CC BY http://creativecommons.org/licenses/by/4.0/#
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.
Prinsesstårta is a traditional Swedish cake , consisting of alternating layers of airy sponge cake, pastry cream, and a thick-domed layer of whipped cream. This is topped by marzipan, giving the cake a smooth rounded top. INGREDIENTS: For sponge Melted butter 75g (5tbsp) sugar 25g + 60g (2tbsp+5tbsp) milk 45ml (3tbsp) salt 1/4 tsp All-purpose flour 50g (6tbsp leveled) baking powder 1 tsp egg yolks 3 (large) egg whites 3 large cream of tartar 5g plus you need strawberry jam fresh berries pastry cream whipped cream 650ml https://youtu.be/D3I4tZnbrDA شاهد هذه بالعربية https://youtu.be/sPBdkAhhQIM (urdu/hindi main dekhnay k liye) if you liked this video and want to see more easy recipes, please do SUBSCRIBE! Its FREE! إذا كنت مثل هذا الفيديو وتريد أن ترى وصفات أكثر سهولة، يرجى الاشتراك! subscribe here https://www.youtube.com/channel/UC0PHD1n7dKXWs0eOZyKlCxw plus join us on our facebook page https://www.facebook.com/yummyyyyy1 dailymotion http://www.dailymotion.com/sza-240804 instagram https://www.instagram.com/yummyyy_y/ google+ https://plus.google.com/u/0/103290636290875613870/posts twitter https://twitter.com/409_farhan YUMMYYYYY! Recipes combinations to help you level up your cooking skills. Flavours from some of world's tastiest cuisines. Watch " Yummyyyy!" tips and techniques for quicker, easier and better cooking. We'll help you to become a pro cook... Eating is necessity but cooking is an art....food should be fun. MUSIC CREDIT: Snowflake by Back to zero https://www.youtube.com/watch?v=EOj2cqhcnfA Do you want some more relaxing instrumental music from "Back to zero" to enjoy, inspire, and help you unwind, these lush and soothing sounds could be just what you're looking for , click below https://www.youtube.com/channel/UCmxnWSlO7e8RPTuUxPyN0hA
WARNING: NO THIRD PARTY UPLOADS OF THIS COPYRIGHT PROTECTED VIDEO. UNLESS YOU HAVE A LICENCE. IF NOT YOU'LL GET COPYRIGHT INFRINGEMENT NOTICE. Get the full recipe here: http://yummyeasycooking.blogspot.co.uk/2016/08/how-to-make-birthday-cake-mixed-fruit.html Music: ES_Bright Up My Day 4 - Bo Järpehag Epidemic Sound http://www.epidemicsound.com/ ♥ Please Subscribe➜ https://www.youtube.com/user/Everydaypossible ♥ My Facebook➜ https://www.facebook.com/JosephineRecipes ♥ My Instagram➜https://www.instagram.com/josephinerecipes - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - For business inquiries ONLY, please email firstname.lastname@example.org - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ©Yummy treats from Josephine's Recipes Happiness is Homemade with Love http://josephinerecipes.co.uk
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
milk 1 cup
vegetable oil 1/2 cup
vanilla extract 2 teaspoons
boiling strong coffee 1 cup
ingredients for the Ganache
Dark Chocolate 600g
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.
(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 :-
by Jonny Easton
• Music License: Creative Commons
• Genre: Piano, Instrumental and Background Music
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Recipes combinations to help you level up your cooking skills. Flavours from some of world's tastiest cuisines. Watch " Yummyyyy!" tips and techniques for quicker, easier and better cooking. We'll help you to become a pro cook...
Eating is necessity but cooking is an art....food should be fun.