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Easy To Make Mini Chocolate Cake Recipe

Learn how to make Mini Chocolate Cake from scratch filled with chocolate ganache frosting. These chocolate cakes are a great treat to serve to guests.

Yield: 3 MINI CAKES

Prep time: 15 MIN

Cook time: 15 MIN

Total time: 30 MIN

Mini chocolate cake easy

INGREDIENTS:

FOR THE CHOCOLATE CAKES:

4 eggs (separate the yolks and egg whítes)

½ cup flour

1 teaspoon vanilla extract

20g cocoa powder

40g cornstarch

1 teaspoon baking powder

1 teaspoon salt

4 tablespoon milk

½ cup sugar

 

FOR THE FROSTING:

250g Mascarpone

30g icing sugar

100g unsalted butter

¾ cup whipping cream

¼ cup chocolate ganache

Mini chocolate cake

DIRECTIONS:

TO MAKE THE CHOCOLATE CAKES:

1. Preheat the oven to 350°F (180°C). Prepare a 9-inch square pan with cooking spray and parchment paper.

2. Into a bowl, add the yolks, flour, vanilla, cocoa powder, cornstarch, baking powder, salt, milk, whisk until combine.

3. In a separate bowl, beat the egg whítes and sugar at medium-high speed until stiff peak
Fold the egg whítes into mixture into the yolk mixture.

4. Slowly pour the batter into the prepared pan. Bake for about 15-20 minutes until an inserted toothpick in the center of the cake comes out clean. Let cool completely before αѕѕembling.

Mini chocolate cake recipe

TO MAKE THE FROSTING:

1. In a mixing bowl, beat the Mascarpone and icing sugar at medium speed until smooth. Add the whipping cream and continue to mix, add the ganache and mix until incorporated.

2. Pour the frosting into a piping bag with a star nozzle.

ASSEMBLY:

1. Using a round cookie cutter (about 3-4 inches in diameter), cut out the small cake bases.

2. Put the cake base on a plate, pipe the frosting on the cake, put another base on top. Pipe another layer of frosting, add a base and finally the cream again and sprinkle a few pieces of chocolate. Enjoy!

Source: Mini Chocolate Cake
For more delicious dessert: Tastycious

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Wonderful Black and Whíte Cake Recipe

Sometimes you don’t have to choose between chocolate and vanilla, you can have both! Black and Whíte Cake – dark chocolate cake layers with a light and fluffy vanilla buttercream. I took my favorite chocolate and vanilla cake recipes and combined them to make this s̾t̾r̾i̾p ̾y wonder.

INGREDIENTS

FOR DARK CHOCOLATE CAKE

1 3/4 cups all-purpose flour

2 teaspoons baking soda

3/4 cup Cocoa Powder

1 cup buttermilk room temperature

3/4 teaspoon baking powder

1 teaspoon salt

2 cups minus 4 tablespoons granulated sugar

3 large eggs

1/2 cup vegetable oil

1 cup hot water

1 tablespoon pure vanilla extract

FOR THE BUTTERCREAM

Pinch of salt

2 cups unsalted butter chilled

2 teaspoons pure vanilla extract

3-4 tablespoons heavy whipping cream

6 cups powdered sugar measured and then sifted

INSTRUCTIONS

FOR THE CHOCOLATE CAKE

Line the bottom of three 8-inch cake pans with parchment paper and spray the bottom and sides with nonstick spray.

Preheat the oven to 350 degrees F.

Add all the dry ingred̾i̾e ̾nts into a bowl of electric mixer, mix together until combined.

In a measuring cup, add eggs, buttermilk, water, oil and vanilla and lightly beat with a fork.

Mix the wet ingred̾i̾e ̾nts into the dry ingred̾i̾e ̾nts on low speed until everything is mixed. The batter will be quite thin. Scяαρє down the sides and continue mixing for another 30 seconds.

Divide the batter into even parts in the prepared pans.

Bake for 18 minutes or until a toothpick inserted in the center comes out clean.

Remove the cake on a cooling rack until completely cooled.

Take the cake out of the oven, cool for 10-15 minutes, then remove the cake on a rack until completely cooled.

FOR THE BUTTERCREAM:

Beat the butter with a stand mixer for about 2 minutes until softened.

Gradually add the sifted powdered sugar while the mixer on low speed, one cup at a time, mixing a little in between each addition.

Add whipping cream, vanilla and salt, mix well on medium speed.

Beat for an additional 5 to 7 minutes on medium-high speed until the frosting becomes lighter in color and texture.

ASSEMBLY

Place the first layer of cake on the plate and cover about 3/4 cup of frosting on top.

Make sure the frosting is spread evenly over the cake.

Repeat this step with the remaining cake layers.

Cover the thin coat frosting over top and the outside of the cake. to lock in the crumbs. Freeze for about 10 minutes.

Continue frosting after the crumb coat is set, and decorate the cake.

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Old-but-Gold Nutella Chocolate Cake

This Nutella Chocolate Cake is a delicious combination of moist chocolate cake and a delicious Nutella icing. You can make it for a birthday party, to bring to work, to eat with friends or as a tasty treat for children. It’s so easy to make and such a delight to savor.

INGREDIENTS

1/2 cup (75g) plain flour

1 1/2 cup (225g) self-raising flour

1/2 cup (50g) cocoa powder

1/2 cup (125ml) boiling water

3 eggs

1 1/2 cup (330g) caster sugar

1/2 cup (165g) nutella

1 teaspoon vanilla extract

185 gram butter, softened

3/4 cup (180ml) buttermilk

Nutella frosting

200 gram dark chocolate, melted, cooled

1 cup (330g) nutella

INSTRUCTIONS

Place parchment paper in the bottom of a deep 22cm round cake pan. Cut the paper so it fits well in the bottom circle of the pan.

Preheat oven to 180°C

In a small heatproof jug, add cocoa and the water, stir until cocoa dissolves. Cool for 10 minutes.

Beat butter, sugar, and extract with an electric mixer until pale and creamy.

Add eggs, one at a time and beat cocoa mixture and Nutella until combined. Sift in the dry ingred̾i̾e ̾nts and beat in the buttermilk until smooth.

Pour mixture into cake pan, spread the batter evenly.

Bake cake for about 75 minutes until a toothpick from the center comes out clean.

Remove cakes from the oven and allow to cool for 2-3 minutes, then remove to wire rack to cool completely.

Make frosting:

In a medium bowl, add Nutella and cooled melted chocolate, whisk well until combined.

Stand at room temperature, stirring occasionally, or until mixture is spreadable.

Cover the frosting over top and the outside of the cake.

Cake is best when well covered for 3-4 days.

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Delicious Chocolate Pretzel Cake Recipe

Who can say no to a piece of chocolate cake?
Look at those layers! Make sure to take a bite with everything in it so you get the full experience of this cake. Chocolate Pretzel Cake is the perfect cake for the weekend and a special occasion or in my case just satisfying my sweet tooth.

INGREDIENTS

FOR THE PRETZEL CRUST

3 tablespoons brown sugar

3/4 cup unsalted butter, melted

3 cups finely blended pretzels

FOR THE CHOCOLATE CAKE

1 3/4 cups, plus 2 tablespoons all-purpose flour,

3/4 teaspoon baking powder

2 teaspoons baking soda

3/4 cups good cocoa powder

3 large eggs

1 cup buttermilk

1 ​teaspoon kosher salt

1/2 cup vegetable oil

1 ​teaspoon pure vanilla extract

2 cups, minus 2 tablespoons granulated sugar

1 cup hot water

FOR THE CHOCOLATE CHIP CHEESECAKE

8 oz. cream cheese, room temperature

1/2 teaspoon salt

3/4 cup granulated sugar

1 tablespoon milk

1/2 teaspoon cornstarch

1/2 cup mini chocolate chips

1 egg

FOR THE CHOCOLATE FROSTING

2 cups unsalted butter, slightly cold

6 cups powdered sugar

Pinch of salt

1 teaspoon pure vanilla extract

1/2 cup heavy whipping cream

10 oz. good quality chocolate chopped, melted and cooled

INSTRUCTIONS

FOR THE PRETZEL CRUST

Grease and line three 8-inch or four 6-inch cake pans with parchment paper; set aside.

Preheat your oven to 375F.

Combine the pretzel crumbs, melted butter, and brown sugar in a medium mixing basin. Stir until the melted butter has saturated all of the pretzel crumbs.

Pour it into the pans. Bake until golden brown (about 8-10 minutes).

Allow it to cool.

FOR THE CHOCOLATE CAKE

In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, sugar, cocoa, baking soda, baking powder, and salt and mix on low speed until mixed.

Add the buttermilk, oil, eggs, water and vanilla in another bowl and mix well until combined.

Slowly add the wet ingred̾i̾e ̾nts to the dry with the mixer on low speed.

Pour the batter into the prepared pans, over the cooked pretzel crusts.

Bake at 350F for 18-20 minutes or until the cake tester in the center of the cake comes out clean.

Allow it cool for 10 minutes. Remove from pans and cool completely in pans on a wire rack.

Wrap in plastic wrap and chill in the freezer until ready to use. Do not chill in your refrigerator. The crust will get mushy.

FOR THE CHOCOLATE CHIP CHEESECAKE

Line the bottom of a 6×6-inch baking pan with parchment paper. Set aside.

Mix the cream cheese on low speed with a stand mixer fitted with a paddle attachment for about 2 minutes.

Add the sugar and continue to mix until it is thoroughly integrated ( mix 1 to 2 minutes).

Stop the mixer and scr̾a̾p̾e ̾ down the sides of the bowl.

In a small bowl, add the cornstarch and salt and beat well until combined.

Whisk in the milk in a slow and steady stream then the egg until the mixture is homogeneous.

Mix the stream in the egg mixture with the stand mixer on medium-low speed for 3 to 4 minutes, until the mixture is loose.

Pour the cheesecake batter into the prepared pan.

Bake at 300F for 20 minutes. When it begins to brown, take it out of the oven immediately. The cheesecake should be firm and more set toward the rim of the baking pan but still a little loose in the ďệäď center.

Allow to cool to room temperature and remove to a medium bowl. Fold in the chocolate chips. Refrigerate overnight, covered.

FOR THE CHOCOLATE FROSTING

Heat the cream in a microwave-safe bowl, then pour it over the chocolate to melt. Stir until the mixture is smooth.

Beat the butter on medium speed with a stand mixer fitted with the paddle attachment for one minute.

Gradually add the melted chocolate ganache and beat on medium-low speed.

Stop the mixer and scr̾a̾p̾e ̾ down the sides of the bowl.

Gradually add the powdered sugar, vanilla and salt and beat for about 5 minutes.

Mix the frosting by hand with a wooden spoon.

ASSEMBLY

Spread a little frosting on a cake board and place the first cake layer, pretzel side down, on the cake board.

Fill with half of the chocolate chip cheesecake filling and cover a rim of frosting around the cake layer.

Place the next cake layers with the pretzel side down, on top of the filling and repeat the steps done with the first cake layer.

When the final cake layer is done, cover a thin crumb coat and refrigerate for 15 minutes.

Using remaining chocolate to continue frosting and decorating.

Best served right away.

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Hot Cocoa Cookie With Marshmallow

These Hot Cocoa Cookies are soft and chewy chocolate cookies, made with cocoa powder, melted chocolate, topped with marshmallow and Hershey’s Kisses. The recipe is so simple that it will be ready in 30 minutes!

Yield: 12 COOKIES

Prep time: 20 MINS

Cook time: 10 MINS

Total time: 60 MINS

INGREDIENTS

230g butter

200g sugar

110g brown sugar

2 medium eggs

1½ teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon salt

90g cocoa powder

280g flour

Marshmallow

12 Hershey’s kisses chocolate

DIRECTIONS

TO MAKE THE COOKIES:

Heat oven to 325°F (160°C). Line cookie sheets with parchment paper. Cut each marshmallow into halves; cover and set aside. Remove wrappers from chocolates; set aside.

In a large bowl, cream together the butter, sugar and brown sugar until fluffy. Add the eggs and continue to beat until just combined. Then add the vanilla extract, baking powder, salt, cocoa powder and flour and mix until a dough is formed.

Divide the cookie dough into about 12 balls ( use an ice cream scoop or a spoon to scoop an even amount) and put on the cookie sheets, the distance between the cookies should be about 1-1.5 inches. Using the palms of your hands, lightly press to make the dough slightly flat.

Bake the cookies for 15 minutes, take them out of the oven and put the marshmallows on top. Put in the oven for 3 minutes until the marshmallows are puffed but not browning. Immediately press the Hershey’s kisses chocolate on top of the marshmallows. Allow cookies to cool completely on the cookie sheet before removing them from the wire rack.

For more delicious dessert: Tastycious

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Banana Split Chocolate Cake Roll New Recipe

With the combination of chocolate roll cake and fresh banana, this Banana Split Cake Roll is worth trying. This easy and quick recipe will help you bake it successfully.

Yield: 12 SERVINGS

Prep time: 30 MINS

Cook time: 15 MINS

Total time: 45 MINS

INGREDIENTS

FOR THE CHOCOLATE ROLL CAKE:

3 medium eggs (separate the yolks and egg wнιтes)

½ cup flour

3 tablespoon cocoa powder

30ml oil

50ml milk

½ cup granulated sugar

FOR THE CREAM CHEESE WHIPPED CREAM:

250g cream cheese

30g icing sugar

150ml whipping cream

50g chocolate, grated

2 small bananas

DIRECTIONS

TO MAKE THE CHOCOLATE ROLL CAKE:

Preheat the oven to 300°F (150°C). Line a roll cake pan with parchment paper.

In a medium bowl, mix the egg yolks, flour, cocoa powder, oil and milk until fully combined. Set aside.

In a separate bowl, beat the egg wнιтes and sugar until stiff peaks. Then slowly fold the yolk mixture in until incorporated.

Spread evenly onto to prepared baking pan to reduce big air bubble

Bake for 15 minutes until a skewer pulls out clean and the cake springs back in the center.

Let cool for 5 min. in the pan before removing. Place cooling rack over the cake pan, flip cake over onto the rack, gently remove the paper. The side facing up will eventually become the top of the cake roll. Let it sit on the cooling rack for 5 min.

Place a piece of parchment paper on top of the cake.

Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It’s important to roll the cake before it cools completely, otherwise, it will crack while rolling.

TO MAKE THE CREAM CHEESE WHIPPED CREAM:

In a mixing bowl, cream together the cream cheese and sugar until there are no clumps. Add the whipping cream and continue to beat until combined. Then fold in the grated chocolate.

Place the cake on the counter and unroll.

Spread the cream cheese whipped cream on the cake, put the bananas in and roll the cake. Decorate as your choice before serving.

For more delicious dessert: Tastycious

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Cinnamon Honey Butter Pecan Cupcakes

These Cinnamon Honey Pecan Cupcakes are bursting with honey flavor. They are frosted with buttercream and topped with honey and cinnamon to make the perfect dessert for your party.

Yield: 8-10 SERVINGS

Prep time: 15 MIN

Cook time: 15 MIN

Total time: 30 MIN

cinnamon honey butter

INGREDIENTS:

FOR THE CUPCAKES:

100g unsalted butter

100g sugar

2 large eggs

20ml milk

100g cake flour

1 tablespoon baking powder

15ml honey

 

FOR THE FROSTING:

100g unsalted butter

160g powdered sugar

8-10 pecans, to decorate

50ml honey + 1 teaspoon cinnamon mixture, to drizzle

butter cupcakes 3

DIRECTIONS:

TO MAKE THE CUPCAKES:

1. Preheat the oven to 340°F (170°C). Prepare a cupcake pan with cupcake liners.

2. In a large bowl, mix the butter and sugar until the mixture looks like wet sand. Then add the eggs and beat until combined. Add milk, flour and baking powder and continue to mix. Add honey into the mixture and mix until incorporated.

3.Using a piping bag, squeeze the mixture evenly in each cupcake. You will have about 8-10 cupcakes for this recipe.

4. Bake for about 15-20 minutes until an inserted toothpick in the center of the cupcakes comes out clean. Let cool completely before frosting.

innamon honey butter cupcakes 4

TO MAKE THE FROSTING:

1. In a mixing bowl, add butter and powdered sugar and beat until light and fluffy. Transfer to a piping bag with an open star tip.

2. Frost the cupcakes and refrigerate until ready to serve. Warm up the honey mixture and drizzle over top of frosting and top with a pecan.

Source: Cinnamon Honey Butter Pecan Cupcakes
For more delicious dessert: Tastycious

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Amazing Chocolate Sandwich Cookies Recipe

This recipe along with a quick video tutorial will help you to make the most delicious cookies. Chocolate Sandwich Cookies are rich chocolate cookies sandwiched around a whipping cream filling.

Yield: 24 SERVINGS

Prep time: 1 HR

Cook time: 10 MINS

Total time: 1HR 10 MINS

INGREDIENTS

FOR THE CHOCOLATE COOKIES:

2 cup dark chocolate, chopped

20g unsalted butter

1 medium egg

1 teaspoon vanilla

80g granulated sugar

25g flour

1 teaspoon baking powder

FOR THE FROSTING:

250g cream cheese

30g icing sugar

150ml whipping cream

DIRECTIONS

TO MAKE THE CHOCOLATE COOKIES:

Preheat the oven to 350°F (180°C) and prepare the cookie sheets by lining with parchment paper. Set aside.

In a large microwave-safe bowl, combine dark chocolate chips and butter chunks and microwave for 30 seconds. Stir thoroughly, microwave for another 15 seconds, and then stir thoroughly once more. Repeat at 15-second intervals until the chocolate and butter are fully melted and mixed. Allow to cool before serving (about 10-15 minutes).

Add egg and vanilla extract, mix well. Add sugar, flour, baking powder and continue to mix. Then put the mixture in the fridge for 40-45 minutes, the batter will thicken as it sits.

Scoop cookie dough by 1 ½ rounded teaspoon onto the prepared cookie sheet, spacing at least 2 inches apart.

Bake for 10-12 minutes (tops should be set).

Allow cookies to cool completely before removing them from cookie sheets and filling.

TO MAKE THE FROSTING:

In a mixing bowl, cream together the butter and sugar until there are no clumps. Add the whipping cream and continue to beat until combined.

To form a sandwich, put or pipe icing onto the bottom of one cookie and top with the bottom of another. Because the frosting recipe is quite rich and only makes a small amount, use it sparingly in your cookies.

If desired, prepare dark chocolate melting wafers according to instructions on the package and use a spoon to drizzle over your cookie sandwiches. Allow chocolate to harden before enjoying.

For more delicious dessert: Tastycious

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How To Make Ultimate Slutty Brownies

It’s all about Chocolate Slutty Brownies today! It’s a perfect combination of cookie dough, Oreo’s and homemade brownie batter.

Yield: 8 SERVINGS

Prep time: 20 MINS

Cook time: 55 MINS

Total time: 1 HR 10 MINS

INGREDIENTS

FOR THE COOKIE DOUGH LAYER:

½ cup salted butter, room temperature

¼ cup granulated sugar

½ cup brown sugar

1 medium egg, room temperature

1 teaspoon vanilla extract

½ teaspoon baking soda

175g flour

1 cup chocolate chips

FOR THE OREOS LAYER:

1 package of Oreo cookies

FOR THE BROWNIE LAYER:

150g butter, room temperature

1 cup icing sugar

2 medium eggs, room temperature

1 teaspoon vanilla extract

¼ cup cocoa powder

¾ cup flour

Chocolate chips and crushed Oreo, for decoration

DIRECTIONS

TO MAKE THE COOKIE DOUGH LAYER:

In a bowl, cream the salted butter with granulated sugar and brown sugar.

Add the egg and beat until combined.

Add the vanilla extract, cocoa powder and flour and mix on medium speed until everything is incorporated.

Fold in the chocolate chips. Press the cookie dough into a 9×9 inch baking pan to the bottom (line the bottom of the pan with Parchment paper).

TO MAKE THE BROWNIE LAYER:

In a bowl, cream the butter with icing sugar until light and fluffy.

Add the eggs and vanilla extract and beat for 30 seconds to combine.

Add the baking soda and flour and mix gently until everything is incorporated.

ASSEMBLY:

Preheat the oven to 350°F (180°C). Line the bottom and sides with baking parchment.

In the pan with cookie dough in the bottom, layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do,

Pour the brownie batter on top of the oreo layer and make sure the top is even. Sprinkle some chocolate chips and crushed Oreo on top of the batter.

Bake for 50-55 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest for at least 2 hours before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more. Slice and serve with ice cream (optional).

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Mississippi Mud Cupcakes – The Best Chocolate Cupcakes Recipe

A luscious chocolate cupcake is loaded with whipped cream and chocolate icing in these Mississippi Mud Cupcakes! For a delicious and scrumptious cupcake, they’re covered with mini marshmallows and chocolate ganache.

Yield: 14 CUPCAKES

Prep time: 30 MINS

Cook time: 20 MINS

Total time: 50 MINS

INGREDIENTS

FOR THE CHOCOLATE CUPCAKES:

84g unsalted butter, room temperature

¾ cup granulated sugar

2 medium eggs, room temperature

¾ cup flour

6 tablespoons cocoa powder

15ml milk

FOR THE CHOCOLATE FROSTING:

280g unsalted butter

575g powdered sugar

480ml chocolate

60ml heavy cream

Whipped cream (about 1 cup for the filling)

FOR DECORATION:

1 cup of chocolate ganache

Cocoa powder

Mini marshmallows

DIRECTIONS

TO MAKE THE CHOCOLATE CUPCAKES:

Preheat the oven to 350°F (180°C) and prepare a cupcake pan with cupcake liners.

In a large mixing bowl, cream butter and sugar, add eggs and beat on medium low speed until combined.

Add the flour, cocoa powder, milk then mix until fully combined.

Use an ice cream scoop to distribute the batter evenly into each cupcake pan. Bake for about 16-18 minutes or until a toothpick inserted in the center of the cupcake comes out clean.

TO MAKE THE CHOCOLATE FROSTING:

In a bowl, cream the butter with powdered sugar.

Melt 480ml of chocolate then pour in the bowl. Mix on medium speed until incorporated.

Add heavy cream and beat until smooth.

ASSEMBLY:

Using any tool to make a hole in the center of the cupcake. Pipe whipped cream in each cupcake.

Using a star piping tip that you like, pipe the frosting onto the cupcakes. Add a few mini marshmallows per cupcake.

To make the chocolate ganache, add the chocolate chips to a small bowl. Heat the heavy whipping cream in the microwave just until it begins to boil, then pour over the chocolate chips. Allow to sit for 2-3 minutes, then whisk until smooth.

Drizzle some chocolate ganache over each cupcake, then sprinkle on some cocoa powder.

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