We challenged chefs of three different skill levels – amateur Keith, home cook Daniel, and professional chef Penny from the Institute of Culinary Education – to bake us a chocolate cake. After each of them had presented their cocoa creation, we asked food scientist Rose to review their work. Which level takes the cake for you?
Join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Cadbury Creme Eggs. These are the only eggs that rabbits are known to lay (at least that’s what Cadbury commercials tell us). However, Claire will try to make these Easter classics without the aid of a bunny.
Find out how the most iconic and historic chocolate bar is made!
Valentine’s Day is right around the corner! I have the perfect and easy Valentine’s Day gift ideas for your love ones.
All you basically need is strawberries, Ghirardelli white chocolate, Candy colors, edible 24 karat gold leaf, edible dust, icing decorations.
Any day can be an occasion to express love to your special one. This easy chocolate cake recipe will certainly get the message through.
-Maida (All-purpose flour) sifted 2 cups
-Cocoa powder ¾ cup
-Baking soda 1 tsp
-Baking powder 1 & ½ tsp
-Namak (Salt) ½ tsp
-Instant coffee 1 tbs
-Anday (Eggs) 3 (room temperature)
-Caster sugar 1 cup
-Brown sugar ½ cup
-Yogurt ¾ cup (room temperature)
-Vanilla essence ½ tbs
-Vegetable Oil ½ cup
-Doodh (Milk) warm 1 Cup
-Sugar 2 & ½ tbs
-Hot water 3 tbs
-Makhan (Butter) 1 tbs
-Milk chocolate 300g
-Instant coffee ½ tbs
-Warm water 1 tbs
-In a bowl,add all-purpose flour,cocoa powder,baking soda,baking powder,salt,instant coffee and whisk well & set aside.
-In another bowl,add eggs,caster sugar,brown sugar and beat well.
-Add yogurt,vanilla essence,vegetable oil,milk and beat for 1 minute.
-Gradually add dry ingredients and beat well after each addition.
-Grease 10” round baking pan with cooking oil and place butter paper.
-Now pour batter in prepared baking pan and bake in preheated at 170 C for 45-50 minutes.
-Remove the cake from the oven and run a knife around the edges to loosen them from the sides of the pan.
-Transfer the cake to the wire rack and let it cool.
-In bowl,add sugar,hot water and mix until sugar is dissolved & set aside.
-In double boiler,add cream,butter,milk chocolate and let it melt.
-In warm water,add instant coffee and mix well.
-Now add dissolve coffee and whisk well.
-With the help of the cake knife,horizontally cut top layer of the cake.
-Pour prepared chocolate ganache all over the cake and let it set for 30 minutes.
-Decorate and cut into desire slices and serve!
Baker extraordinaire Erin McDowell makes the ultimate chocolate cake, featuring dreamy Devil’s Food cake, a creamy chocolate custard filling, and a whipped ganache frosting.
For the Devil’s Food Cake:
1 ½ cups unsweetened cocoa powder
1 cup boiling water
1 ¼ cups whole milk
9 ounces unsalted butter
3 cups granulated sugar
5 large eggs
1 tablespoon vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon fine sea salt
For the chocolate custard filling:
2 ½ cups whole milk
½ cup heavy cream
4 ounces unsweetened chocolate
4 ounces bittersweet chocolate
1 cup granulated sugar
1/3 cup cornstarch
Large pinch fine sea salt
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
For the whipped ganache:
12 ounces bittersweet chocolate
1 ¼ cup heavy cream
1 recipe Basic Chocolate Glaze (https://food52.com/recipes…)
chocolate sprinkles, as needed for finishing
- Preheat the oven to 350°F. Lightly grease two 8 inch cake pans with nonstick spray, then add cocoa powder and tap around until the pan is well coated.
- Place the 1 ½ cups (128 g) cocoa powder in a medium, heat-proof bowl. Whisk in the boiling water until fully combined. Stir in the milk and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-low speed until light and fluffy, 4-5 minutes. Add the eggs one at a time, mixing until each is fully incorporated before adding the next. Scrape the bowl well. Add the vanilla and mix to combine.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add one third of the mixture to the mixer and mix on low speed to combine. Add half of the cocoa/milk mixture and mix to incorporate. Repeat, alternating between the dry and wet ingredients, until both are fully incorporated and the batter is smooth.
- Divide the batter between the prepared pans. Bake the cakes until a toothpick inserted into the center comes out clean, 35-40 minutes. Cool the cakes in the pan for 10-15 minutes, then turn out onto a wire rack to cool completely.
- While the cakes cool, make the filling: in a medium pot, heat the milk, cream, and chocolate over medium-low heat, stirring constantly, until the chocolate has fully melted. Turn the heat up to medium and bring the mixture until it’s just barely simmering.
- Meanwhile, whisk the sugar, cornstarch, and salt together in a medium heatproof bowl. Whisk in the egg yolks until well combined.
- When the chocolate mixture has come to a bare simmer, pour about half of it into the egg yolk mixture in a slow, steady stream, whisking constantly. Then pour the egg yolk mixture into the saucepan and cook the pudding over low heat, stirring constantly with a spatula until it gets very thick and a few large bubbles break the surface. Stir in the butter and vanilla until well combined.
- Pour the mixture onto a sheet tray, or into a shallow bowl or casserole dish. Cover directly with plastic wrap and refrigerate until totally chilled.
- Make the whipped ganache: place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small pot, then pour it over the chocolate. Stir until the mixture is smooth, then let it cool to room temperature (don’t let it set until it is totally firm).
- Transfer the ganache to the bowl of a stand mixer fitted with the whisk attachment, and whip on medium high speed until lightened in color, 2-3 minutes. Scrape the bowl well and whip again to make sure the ganache is fully aerated. Transfer half of the ganache to a disposable piping bag (or a large zip-top bag). Cut a ½ inch opening in the end, or fit with a large round tip.
- Assemble the cake: use a serrated knife to divide each cake evenly into two pieces. Place one half on a cake turntable, cake stand, or platter. Pipe a ring of icing around the outer edge of the cake layer. Scoop 1/3 of the pudding mixture inside (don’t let it rise over the ganache ring around the outside), and spread into an even layer. Place another cake layer on top. Repeat this process until you’ve used all of the pudding and cake layers.
- Use the remaining whipped ganache and/or custard to do a thin crumb coat all around the outside of the cake. Chill the assembled cake for 15-30 minutes.
- Spoon or pour the glaze all over the top, letting it drip down the sides. After the glaze sets, you can pipe the remaining whipped ganache in dots (or switch to a star tip – whatever!) on the top of the cake, then finish with sprinkles.
This Keto Mocha Mousse is a velvety cloud of rich chocolate and coffee. Each bite melts in your mouth and is guaranteed to satisfy all your chocolate cravings. While this elegant dessert tastes gourmet, it couldn’t be any easier to prepare at home! Unlike many mousse recipes, this recipe is simple and doesn’t require any cooking. This recipe can easily be prepared in less than 20 minutes.
Chocolate Eclairs Recipe By Food Fusion
Make these scrumptious Custard filled chocolate Eclairs and enjoy your weekend.
Ina Garten Makes Perfect Chocolate Cake | Food Network
This is our #1 Chocolate Cake for a reason — just saying!
Beatty’s Chocolate Cake
RECIPE COURTESY OF INA GARTEN
Total: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield: 8 servings
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners’ sugar
1 tablespoon instant coffee powder
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.
A soufflé is a baked egg-based dish often served as a savory main dish or sweetened as a dessert. Soufflés can be very intimidating to make but the truth is, it’s actually pretty easy to make. If you follow this recipe carefully you’ll make perfect chocolate soufflés every time. These dark chocolate soufflés have a delicious molten center and a light, bouncy outside which any chocolate lover will cherish.
These individual-serving chocolate soufflés are dark and intense in flavor, yet with a light and not too sweet custardy texture are the perfect dessert for any special occasion. Make sure to use good quality dark chocolate in order to get that intense chocolate flavor, but if you prefer not too intense and slightly sweeter soufflé you can also use semisweet or milk chocolate for the recipe. For maximum satisfaction always serve a soufflé straight from the oven and a scoop of vanilla ice cream on top can be a great accompaniment.
Matcha Chocolate Truffle Recipe – Japanese Cooking 101
This video will show you how to make Matcha flavored white chocolate truffle.
This easy rich in chocolate homemade chocolate fudge is a favorite to give and get, especially this time of the year. This fudge is smooth, creamy, ultra thick and extra chocolaty. All you need just 2 ingredients and a little time and you can get into this easy to prepare delicious chocolate fudge recipe. You can add some chopped nuts of your choice on top and they are perfect for gift giving or even as a treat for yourself!
- 300 grams Dark chocolate (Semisweet)
- 400 grams Condensed milk
- First, grease a 5×7- inch pan with melted butter/oil and line with parchment paper, leaving an overhang on all sides (this makes it easy to take the fudge out of the pan when set)
- Cut chocolate into smaller pieces. (or you can use same amount chocolate chips instead)
- Then place a heavy bottomed pan on low heat and add the condensed milk and chopped chocolate to the pan.
- Keep stirring for 4-5 minutes or until the chocolate completely melts and become smooth.
- Pore the chocolate mixture into the prepared pan and smooth it out using a spatula.
- Refrigerate for 3-4 hours or more until set.
- Then cut them into 8 slices or more as per your preference.
- Now enjoy your delicious 2 ingredients rich and chocolaty chocolate fudge!
All About Chocolate: Boston Cream Pie and Chocolate Sheet cake with Milk Chocolate Frosting
In this episode, Bridget and Julia uncover the secrets to making the perfect Boston Cream Pie. In the Equipment Corner, expert Adam Ried reviews Silicone Spatulas, and then test cook Erin McMurrer makes the ultimate Chocolate Sheet Cake with Milk Chocolate Frosting.