Strawberry Chocolate Mirror Cake

author Home Cooking Adventure   2 year ago

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Caramel Carrot Cake Recipe

Carramel Carrot Cake - two layers of really moist carrot cake frosted with the best caramel cream cheese frosting ever and topped with plenty of homemade salted caramel sauce. To print the recipe check the full recipe on my blog: Ingredients Makes about 12-16 servings Carrot Cake Batter 2 cups (250g) all-purpose flour 1 1/2 tsp (6g) baking powder 1 1/2 tsp (9g) baking soda 1 tsp (5g) salt 2 tsp (6g) cinnamon 1/2 tsp (2g) nutmeg 4 eggs 1 cup (200g) brown sugar 1/2 cup (100g) sugar 1 1/4 cups (275g) vegetable/canola oil 12 oz (350g) finely grated carrot (about 4-5 medium carrots) 1 cup pecans, toasted and chopped Caramel Sauce 1 cup (200g) sugar 1/4 cup (60ml) water 1/2 cup (120g) whipping cream 2 tbsp (30g) unsalted butter, room temperature 1 tsp (5g) vanilla extract 1 tsp (5g) salt Cream Cheese Frosting 17 oz (500g) cream cheese, room temperature 1 1/4 cup (300g) whipping cream, 35%fat, chilled 1/2 cup (60g) powdered sugar 1/3 cup (80g) caramel sauce For Decoration remaining caramel sauce (160g) pecans 1. Prepare the carrot cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper two 9 inch (23 cm) round cake pans. 2. In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. 3. In a large bowl add eggs with both sugar and mix for few minutes until creamy and lighter in color. Add oil and mix until well combined. Gradually mix in flour mixture. Using a spatula incorporate the grated carrot and toasted pecans. 4. Pour the batter evenly into the prepared pans. 5. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean. 6. Let pans cool on a cooling rack for 10 minutes. 7. Remove the cakes from the pan and let them cool completely. 8. Prepare the caramel sauce. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. 9. Remove the pan from the heat and add the cream. It will bubble a little bit. 10. Cook for about 1 minute stirring constantly with a wooden spoon until smooth. 11. Remove from heat and add butter and salt. Stir well until smooth. Pour into a small jar and set aside to cool until the cake is ready. 12. Prepare the frosting. In a bowl Beat the cream cheese until smooth. Add powdered sugar and 1/3 cup (80g) of caramel sauce. 13. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined. 14. Assemble the cake. Place one cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Refrigerate for at least 2 hours. 15. Before serving top the cake with remaining caramel sauce letting some to drip down the sides. If the caramel hardened too much heat it a bit over bain-marie to get to a pouring consistency. Decorate with chopped and whole pecans if desired. 16. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature. Background music Follow me: FACEBOOK: INSTAGRAM: PINTEREST: WEBSITE: GOOGLE+:

❤️ Rezept dunkle Mirror-Glaze mit Kakao und ohne Glucosesirup ❤️

🇩🇪Deutsch, 🇺🇸English, 🇷🇺Русский 👇👇👇 MEIN BLOG: FACEBOOK: ODNOKLASSNIKI: INSTAGRAM: -------------------------------------------------------------------------------------- DEUTSCH: ✅ Ich stelle euch hier ein einfaches Rezept für eine dunkle Spiegelglanz-Glasur mit Kakao und ohne Glucosesirup vor. ✅ Zutaten für eine Ø 20cm Torte bis 7 cm Höhe - 120ml Sahne - 180g Zucker - 150ml Wasser - 60g Back-Kakao - Gelatinmasse aus 6g Gelatine und 36g kaltes Wasser - schwarze Gelfarbe (optional) ✅Aufbewahrung und Haltbarkeit - Die fertige Glasur ist verschloßen und mit Frischhaltefolie abgedeckt im Kühlschrank bis zur einer Woche haltbar - Die überschüßige, abgetropfte Glasur kann wiederverwendet werden, wenn sie frei von Tortenrückständen ist - Die Glasur kann eingefroren werden und ist in dieser Form Monate haltbar 👉 Das Video hat deutschen Untertitel! ................................................................................... ENGLISH: ✅ I show you a simple recipe for Mirror-Glaze with cocoa powder and without glucose syrup ✅ Ingredients for a cake Ø 20cm and 7cm height - 120ml heavy cream - 150ml of water - 180g sugar - 60g Cocoa Powder - Gelatin mass (6g of gelatine powder and 36g of cold water) - black food color ✅Storage - Transfer the mirror glaze mixture to a jar, and cover the surface of the glaze with plastic wrap. Fresh made glaze can be stored in the refrigerator in a clean airtight container for up to 10 days. - You can reuse the excess glaze by scraping up the drippings and storing for up to 4 days in the refrigerator - The glaze can also be frozen for months. ...................................................................................... РУССКИЙ : ✅Я представляю простой рецепт чёрной зеркальной глазури на основе какао. ✅ рецепт без глюкозного сиропа ✅ Ингредиенты для торта Ø 20cm х 7 cm -120 мл жирных сливок -180 г сахара -150 мл воды -60 г какао -желатиновая масса -(6 г желатина + 36 г воды) пищебой краситель (по желанию) ✅Хранение и срок годности - Готовая глазурь покрытая пищевой плёнкой хранится в холодильнике неделю. - Остатки стёкшей глазури можно использовать повторно, если в неё не попали крошки от торта. - Глазурь можно заморозить и хранить в таком виде несколько месяцев. 👉 В видео доступны русские субтитры .................................................................................... Music: Music: #mirrorglaze #spiegelglanzglasur #spiegelglasur #moussecake #moussetorte #herbst #зеркальнаяглазурь

NO BAKE CHOCOLATE DREAM CAKE! | How to Make Trending Dream Cake | Ep. 43 | Mortar and Pastry

My version of the trending Dream Cake! This is a mini and no bake version of that five layer chocolatey goodness composed of a dense and moist chocolate cake layers with chocolate ganache, chocolate pudding, melted chocolate and a dusting of cocoa powder on top. You can now make it on your own without oven and no other equipment needed! Ingredients: Chocolate Cake: 1 ½ cups flour ½ cup cocoa powder 1 tsp baking soda ½ tsp baking powder 1 tsp instant coffee powder ½ tsp salt 1 cup sugar 1 cup water 1/3 cup oil 1 large egg 1 tsp vanilla Simple Syrup: ½ cup white granulated sugar ½ cup water Chocolate Ganache: ½ cup chopped dark chocolate ½ cup all purpose cream Chocolate Pudding: 4T cocoa 1 ½ T cornstarch ¼ tsp salt ½ c cream 1 egg yolk 1c milk ¼ c sugar Cover the top with 100 grams melted milk chocolate and finish it with a dusting of good quality cocoa powder. We would love to see your works! Please tag us on Instagram and Facebook @mortarandpastry or use the #mortarandpastry and show us your creations! #dreamcake #chocolatecake LIKE, COMMENT, SHARE & SUBSCRIBE! LET'S CONNECT! FACEBOOK: INSTAGRAM: SUBSCRIBE TO OUR CHANNEL: CHECKOUT SOME MORE M&P RECIPES! Trending MILO CAKE! CONDENSED MILK BUTTERCREAM RECIPE: BOILED ICING: MINI CHEESECAKE RECIPE: BLACK FOREST CAKE FLOAT RECIPE: MUSIC: Fun Activity Montage

DIY Strawberry Raindrop Cake ! Water Cake Recipe (Ooho) MonsterKids

Thanks for loving Monster Kids channel~ I will try my best to make my channel as creative as possible! It’s a channel for kids, MonsterKids. Agar powder : coolagar Ratio Water : 100ml (3.4oz) Agar powder : 4g

Amazing Chocolate Cake Decorating ★ Amazing Cakes Style ★ Satisfying Cake Decorating Compilation

Amazing Chocolate Cake Decorating ★ Amazing Cakes Style ★ Satisfying Cake Decorating Compilation Do you love cakes? Everyday I show you the most satisfying video in the world about cake decorating, cake tutorials compilation. It's so amazing cake decorating tutorials videos that make you want to eat. Don't watch the most satisfying cake decorating video while you're hungry. My channel is not only cakes decorating videos. So many oddly satisfying videos about homemade inventions, amazing inventions and the most new technology inventions you need to see. Don't forget subscribe for more and more cake decorating video daily. ▽ Credit: ➞ ➞

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:

Delicake cakeware pan -


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.

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