Chocolate Cake Roll Recipe

author whats cooking   4 year ago

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Coca Cola Bottle Cake (Coke Bottle Cake) from Cookies, Cupcakes and Cardio

Orange Crush Creamsicle Ice Cream Cake: Subscribe: BUY MY COOKBOOK: Today I am showing you how to make a Coke Cake! The cake is flavoured with Coca-Cola, and then shaped into an actual Coke bottle! ********************** Visit my blog at: Subscribe: Subscribe to my NEW SECOND CHANNEL: Subscribe to our NEWSLETTER here: ********************** Coca Cola Cake (Coke Cake) Ingredients: -1 cup (240 mL) Coca Cola -1/2 cup (120 mL) vegetable oil -1/2 cup (120 grams) butter -3 Tablespoons (21 grams) cocoa -2 cups (400 grams) sugar -2 cups (240 grams) flour -1 teaspoon baking soda -1/2 teaspoon (2.5 grams) salt -2 eggs -1/2 cup (120 mL) buttermilk -1 teaspoon (5 mL) vanilla Procedure: 1. Preheat oven to 350F. 2. In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. 3. In a stand mixer bowl, combine the sugar, flour, baking soda and 4. Pour the boiled Cola mixture into the flour mixture and mix well on medium low speed. 5. Add the eggs, buttermilk, soda and vanilla and continue to beat well. 6. Pour mixture into a greased and cocoa-ed 13" x 9" baking pan and bake for 30 to 35 minutes. 7. Cool and slice in 1"- 2" slices for freezing. 8.Freeze slices until frozen solid. Coke Bottle Shaped Cake Ingredients: -Coca-Cola cake -Vanilla buttercream -Melted chocolate -2 L Coca-Cola bottle Procedure: 1. Remove label and liquid from bottle. 2. Using a sharp knife or scissors, careful slice and remove a segment of plastic from the bottle. 3. Coat the inside of the bottle with 2-3 layers of chocolate. Allow to harden in between each layer. 4. Once chocolate has hardened, coat inside in buttercream. 5. Place cake slices into the bottle, and add more buttercream. Continue adding cake and buttercream until the bottle is full. 6.To fill the opening, cover with additional melted chocolate and allow to harden. 7.To remove cake from the plastic, use a sharp knife to slice and remove it carefully by segments. 8. To reattach the label and lid, "glue" it on with melted chocolate 9. Serve cake when desired. Store in the fridge. Cake is best consumed within 2-3 days.


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Chocolate Swiss Roll Recipe - Best Swiss Roll Recipe -کیک کریم دار

If you are craving for chocolate then this will definitely satisfy you. It tastes good and looks nice as a desert as well. You can decorate with some fruit or cream if you like. Note: * Preheat the oven 15 minutes before placing your mixture. * Use room temperature Eggs. * Beat the eggs on high speed. * Put your bowl in the fridge 15 minutes before starting to beat the cream in the bowl to chill. How to make Chocolate Swiss Roll Easy Chocolate cake SWISS ROLL RECIPE Homemade cake Easy dessert cake Afghan cooking channel afghan cooking show The Olympic Cooking recipe Subscribe to my YouTube Channel Here: ⬇ ⬇ ⬇ ================================== INGREDIENTS: 4 large Eggs تخم مرغ 1/3 cup (80g) Sugar بوره 1 teaspoon Vanilla Essence عطر وانیلی 40ml Milk شیر 40ml Oil روغن 3/4 cup (90g) Plain flour آرد سفید 1 teaspoon (4g) Baking powder بیکینگ پودر Pinch of Cinnamon پودر دارچین 1/4 cup (30g) Coco powder پودر کاکائو Filling: 60g Cooking Chocolate شکلات مخصوص پخت و پز 1 cup (240g) Whipping Cream, Chilled کریم پر چرب 70g powder sugar پودر بوره =================================== If you have any questions, please leave a comment below and i will try my best to help you. Please subscribe to my YouTube Channel to see more delicious recipes Background Music:TITLE1 by ARTIST1 is licensed under a Creative Commons Attribution license ( Artist: Prelude No. 6 by Chris Zabriskie is licensed under a Creative Commons Attribution license ( Source: Artist: Keep in Touch With Me ⬇ ⬇ ⬇ YOUTUBE: FACEBOOK: INSTAGRAM: Thank you for visiting, lots of love The Olympic Cooking x

How To Make A Rainbow Cake Roll - with yoyomax12

How to make a colourful rainbow cake roll with delicious whipped cream cheese filling. My rainbow goodies playlist: Tie-Dye icecream recipe: Found the recipe for the cake here: Cake recipe: 5 egg yolks 2/3 cup granulated sugar (divided into two 1/3 cup portions) 1 teaspoon lemon juice 1/2 teaspoon finely grated lemon zest 5 egg whites 2/3 cup cake flour 1/4 teaspoon salt 1 teaspoon baking soda 3 tablespoons melted butter Beat egg yolks until thickened and lightened, gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest continue to beat until thick and light yellow. Beat egg whites until soft peaks form then gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form. Fold yolk mixture into whites. Sift dry ingredients into a separate container; add to egg mixture, folding in carefully. Fold in melted butter. Divide batter into 6 portions and tint each portion a different colour of the rainbow. Place batter into individual ziplock bags or a pastry bags Prepare a cookie sheet by lining it with waxed or parchment paper. Draw stripes with the batter onto the parchment, decide whether you want to have long lengthways (parallel) stripes or short perpendicular stripes. Keep in mind that if you make a rectangle shape you will be rolling from the long end. My cake covered about 15"x12" and I used up almost all the batter. Baked at 375F for about 10-12 minutes until a toothpick inserted comes out clean, the cake is firm to the touch and the edges may be just the slightest bit brown (you don't want the whole cake to be brown, that is overcooked). Remove from oven and allow to cool slightly. Flip the cake over onto a clean damp cloth and remove the parchment paper carefully. Place a second dampened cloth over the cake and flip the cake back over to expose the "good" side (side next to parchment paper). Remove the top cloth and then roll up the cake into the cloth and allow to cool completely. Unroll and fill with whipped cream or ice cream then re-roll cake. Refrigerate for 1-2 hours to chill completely and allow the filling to set. Keep refrigerated. Whipped cream cheese filling: 4 oz (125g) cream cheese softened 1/2 cup white sugar 1/2 tsp vanilla (added this but didn't show in the video) 3/4 cups heavy whipping cream DIRECTIONS: 1. In a small bowl beat whipping cream until thick and set aside. 2. In a large bowl combine cream cheese, sugar and vanilla. Beat until smooth, then fold in whipped cream. ***note about cake flour** Cake flour substitute: Place 2 tablespoons of cornstarch in the bottom of a one cup measure, fill to the top with all purpose flour. This makes one cup of cake flour substitute (you only need 2/3 cup for this recipe). INFO ABOUT ME :) My name is Tammy and I live in Northeastern Ontario Canada. What you will find on my channel: Cupcake decorating tutorials for all occasions Fun rainbow food Harry Potter crafts (and other fun crafts) Main meal ideas Appetizers Cakepops for all occasions Halloween treats and cupcakes Decadent desserts Cookies, cookies and more cookies Quilling (the art of paper filigree) Fun paper crafts MY LINKS: My channel page where you will find all of my videos and playlists. I have tried to organize my videos into playlist by category (Easter treats, animal cupcakes, rainbow treats etc.) If you subscribe any new video I make will show up in your subscription box, delivered to you like a new magazine to your door (except free). You can even go to your subscriptions section of your channel and click on "manage subscriptions" and select "email with new uploads" on my channel. This way you will get an email telling you I have a new video up if you don't go to YouTube often. I LOVE comments and I read each and every one of them. I try very hard to answer questions when I can, but there is an excellent chance your question has been answered in the description box or in the comments, so please take a look. Obscene or hateful comments are removed promptly. My channel is a place you can feel comfortable letting your kids browse around on. Giving my channel a thumbs up (or down) helps my channel be seen by more people, so please rate while you are here. Want to come back to a video later? Pin it on Pinterest or favourite it on YouTube. Facebook! Add me as a friend and you can upload photos of your creations and ask me questions there :) My sister channel here on YouTube is CookingAndCrafting. The lovely lady from Hawaii on this channel is Beth. We have been friends for years, please check her out!

No-Bake Chocolate Biscuit Cake Recipe

No Bake Chocolate Biscuit Cake, many of us are familiar with it since childhood, in various shapes and forms. Chocolaty, rich dessert made with crushed biscuits, chocolate syrup and toasted nuts, hardly not to fall in love with it. To print the recipe check the full recipe on my blog: Ingredients Makes about 10 servings 28 oz (800g) digestive biscuits, tea biscuits 1 cup (100g) nuts (walnuts, hazelnuts), toasted, slightly chopped Chocolate Syrup 1 cup (200g) sugar 1/2 cup (60g) unsweetened cocoa powder 1 cup (240 ml) water 2/3 cup (150g) butter 1 tsp vanilla extract Chocolate Ganache 1/2 cup (120 g) whipping cream (35% fat) 4 oz (120g) bittersweet chocolate, chopped 1. Break the biscuits (cookies) into small pieces into a large bowl. 2. Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits. 3. Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes. 4. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon. 5. Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I’ve used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper. 6. Press well using the back of the spoon or an offset spatula. 7. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache. 8. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil. 9. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth. 10. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving. 11. Decorate with toasted nuts if desired, cut into slices and serve. Background music: Take my heart- Follow me: FACEBOOK: INSTAGRAM: PINTEREST: WEBSITE: GOOGLE+:

Skip the bakery and head to your kitchen because this easy chocolate cake roll recipe will be the star of your next gathering. Find out how to make this impressive chocolate cake roll with a cream cheese filling and a rich chocolate frosting.

Chocolate Cake Roll recipe:

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