1 and ½ cup of flour 2 teaspoons baking powder 1/2 teaspoon of salt 1 cup of yogurt 1 cup of sugar 3 very large eggs Grated peel of a lemon 1 teaspoon vanilla extract or vanilla sugar 1/2 cup of oil 1/3 cup of freshly squeezed lemon juice
Preparation: Heat the oven at 180 ° C. Lubricate the oblong baking tray and sprinkle with flour or paste baking paper. Sift the flour, baking powder and salt into the bowl together. In another pot, mix together yogurt, sugar, oil, eggs, lemon peel, lemon juice and vanilla. Slowly mix the dry ingredients in the wet with a silicone spatula. Do not overdo it, just make sure there are no dry particles. Pour the dough into the prepared form and bake for about 50-55 minutes, or until the cake comes up with a pleasant brownish-golden tan. Let the cake cool for 15 minutes in the mold before removing it. You can sprinkle a cake of powdered sugar before serving or make a glaze of lemon juice and powdered sugar to pour it on.
Honley Garden Design Landscape Gardening Ideas For Your Throughout With Small Home Spaces Backyard Theydesign Space Tips To Deal Image is part of Honley Garden Design Landscape Gardening Ideas For Your Throughout With Small Home Spaces Backyard Theydesign Space Tips To Deal’s Gallery. Tags in this image are balcony gardening ideas, contemporary garden design, contemporary outdoor statues, fine gardening magazine, flower pot arrangement ideas, gardening sites, gardening software, how to grow vegetables at home, kitchen garden tips, mid century modern design blog, mid century modern kitchen design ideas, modern landscaping flick, raised bed vegetable garden plans, small space gardening ideas, square foot gardening pdf, tools used for gardening, vegetable garden design ideas.
1Heat the oven to 180 ° C. Melt the chocolate and butter in a saucepan over low heat, stirring constantly.
2Separate the whites from the egg yolks. In a bowl, mix yolks, sugar, flour. Add the melted chocolate.
3 Beat the egg whites with a pinch of salt. Incorporate them into the preparation.
Dark Chocolate Cake: Step 4 Butter and flour a cake tin. Pour preaparation and bake for about 40 minutes. Check the cooking with a knife, the tip should come out dry. Take out of the oven and turn out on the serving platter.
INGREDIENTS CHOCOLATE CAKE 2 cups (260g) flour 2 cups (414g) sugar 3/4 cup (85g) natural unsweetened cocoa powder 2 tsp baking soda 1 tsp salt 2 large eggs 1 cup (240ml) buttermilk 1 cup (240ml) vegetable oil 1 1/2 tsp vanilla 1 cup (240ml) water
CHOCOLATE FROSTING 1 1/4 cups (280g) butter 1 1/4 cups (237g) shortening 9 cups (1035g) powdered sugar 2 tsp vanilla extract 1 cup (114g) natural unsweetened cocoa powder (I used Hershey’s Special Dark) 4-5 tbsp (60-75ml) water/milk CHOCOLATE GANACHE 6 oz (1 cup | 169g) semi sweet chocolate chips 1/2 cup heavy whipping cream Sprinkles
INSTRUCTIONS 1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C). 2. Add all dry ingredients to a large bowl and whisk together. 3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well. 4. Add vanilla to boiling water and add to mixture. Mix well. 5. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs. 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. 7. Make frosting while cakes cool. Beat together butter and shortening until smooth. 8. Slowly add 4 cups (460g) of powdered sugar and mix until smooth. 9. Add vanilla and half of the water or milk and mix until smooth. 10. Add another 5 cups (575g) of powdered sugar and mix until smooth. 11. Add cocoa and mix until smooth. 12. Add remaining water or milk until the frosting is the right consistency. 13. Once cakes are cool, remove cake domes from top with a large serrated knife. 14. Place first layer of cake on cake plate. Spread about 1 cup of frosting on top in an even layer. 15. Add second layer of cake and add another cup of frosting on top in an even layer. 16. Add final layer of cake on top and frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake. 17. To make the chocolate ganache, add the chocolate chips to a medium sized bowl. 18. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. 19. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. 20. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and pipe a border around the bottom. I used Ateco tip 844. 21. Add a few sprinkles to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.
1 cup all purpose flour 1 cup granulated sugar 1/2 cup unsweetened cocoa powder 3/4 tsp baking powder 3 /4 tsp baking soda 1/2 tsp coarse salt 1 large egg 1/2 cup whole milk 1/4 cup vegetable oil 2 tsp vanilla extract 1/2 cup boiling water
1 cup milk chocolate chips 1/2 cup sour cream 1 tsp vanilla extract
Preheat over 350 F*. Line 8×8 inch glass or ceramic baking dish with parchment paper and spray sides and bottom. If using a metal baking pan, heat oven to 325.
Mix flour, sugar, cocoa powder, baking powder, baking soda and salt in bowl of stand mixer.
Add in egg, milk, oil, and vanilla. Mix on low until incorporated. When mixed in increase speed to medium and mix for 2 minutes.
Add in boiling water and gently stir-batter will be very thin.
Pour batter into prepared dish. Bake for 35-40 minutes or until an inserted toothpick is removed clean.
While cake is cooling, make the frosting.
In a medium microwave – safe bowl. Heat the chocolate chips in the microwave at 50% power 30-seconds increments. Stirring after each heating, until they are fully melted.
Add the sour cream and vanilla and stir by hand until frosting is well combined and fluffer.
Method : 1. Sift flour and baking powder , set aside 2. In another bowl , mix butter and sugar . Mix for 12-15 mins properly . 3. Add eggs one by one and mix 4. Add flour spoon by spoon and mix 5. Add milk and vanilla and mix again for 3- 5 minutes . 6. Grease tin , and bake in a preheated over at 160 degrees celcius for 55 – 60 minutes . 7. Check with a toothpick if properly baked or not .
Ingredients 1 cup butter, softened 3 cups packed brown sugar 4 large eggs 2 teaspoons vanilla extract 2-2/3 cups all-purpose flour 3/4 cup baking cocoa 3 teaspoons baking soda 1/2 teaspoon salt 1-1/3 cups sour cream 1-1/3 cups boiling water FROSTING: 1/2 cup butter, cubed 3 ounces unsweetened chocolate, chopped 3 ounces semisweet chocolate, chopped 5 cups confectioners’ sugar 1 cup sour cream 2 teaspoons vanilla extract
Directions Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended. Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly. In a large bowl, combine confectioners’ sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
Brownie Layers* 3.5 oz (100g) semisweet chocolate 3/4 cup (170g) butter 1 tsp (2g) instant coffee powder 1 tbsp (8g) unsweetened cocoa powder 1 cup (200g) sugar 1/2 tsp (3g) salt 3 eggs 1 tsp (5g) vanilla extract 3/4 cup (95g) flour 1 oz (30g) semisweet chocolate, chopped, divided in 3 Hazelnuts* 2 cups (300g) hazelnuts, whole, divided Meringue Layers* 1/2 cup (75g) hazelnuts, toasted and grounded 1/2 cup (60g) powdered sugar, divided 4 tbsp (60g) sugar, divided 3/4 cup (95g) all-purpose flour 4 egg whites 1 tbsp (15ml) lemon juice Pinch of salt Chocolate Ganache for filling* 7 oz (200g) semisweet chocolate 3/4 cup (200g) whipping cream Nutella Frosting* 5.5 oz (160g) semisweet chocolate 2/3 cup (160g) whipping cream 1/2 cup (60g) unsweetened cocoa powder 3/4 cup (200g) nutella 1 1/2 tsp (7g) vanilla extract 1 1/3 cup (300g) butter, room temperature Chocolate Glaze* 7 oz (200g) semisweet chocolate, small pieces 1/4 cup (56g) butter 1/4 cup (50g) sugar 2/3 cup (160ml) milk For decorating* Ferrero Rocher truffles chocolate chips/curls chopped hazelnuts
Prepare brownie layers. Preheat oven to 350 degrees F (180C). Butter the sides and bottom of three 8 inch (20cm) round baking pans. Line the pans with parchment paper. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Stir in the sugar, then remove the bowl from the pan. Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in coffee powder, cocoa powder, the vanilla extract then add the flour and salt and stir well. Divide the batter evenly into the prepared pans. Sprinkle on the top of each about 1 tbsp (10g) chopped chocolate around the inner edge of the pans. Bake for about 18-20 minutes. Let the brownies cool completely. Toast the hazelnuts. Turn the oven to 325F (160C). Place the hazelnuts on a baking sheet and let them toast for 10 minutes. Rub the nuts to remove as much skin as possible. Let them cool completely. Prepare the meringue layers. Turn the oven to 200F (100C). Line a baking sheet with parchment paper and draw two 8 inch (20 cm) diameter circles. Take ½ cup (75g) toasted hazelnuts and place in the bowl of a food processor. Process until evenly ground. Transfer the the ground hazelnuts into a medium bowl and mix with half powdered sugar (¼ cup -30g) and half granulated sugar (2 tbsp -30g) and flour. Set aside. Whip egg whites with a pinch of salt until soft peaks form. Gradually add the rest of powdered sugar and granulated sugar and continue whipping until stiff peaks form, about 7 minutes. Mix in lemon juice. Fold in the hazelnuts and flour mixture. Transfer the mixture into a piping bag fitted with a ½ inch (1cm) plain tip. Following the drawn circles, pipe two disks of batter in a spiral. Bake the meringue disks for 1 hour and 30 minutes. Let them cool completely. Prepare chocolate ganache for filling. Place the chocolate and whipping cream into a heatproof bowl and melt over bain-marie. Cover and let it cool. Prepare Nutella frosting. Place the chocolate and whipping cream into a heatproof bowl and melt over bain-marie. Cover and refrigerate for 30 minutes. Place butter into a mixing bowl and start mixing for about 10 minutes until smooth and creamy. Add sifted cocoa powder and refrigerated chocolate ganache and mix on low until incorporated. Mix in nutella and vanilla extract and mix to combine. Transfer the frosting and chocolate ganache into piping bags fitted with ¼ inch (5mm) plain tips. Cake assembly. On a serving platter pipe a bit of frosting and place one brownie layer. Spread half of chocolate ganache. Add a meringue layer. Spread a bit less than 1/3 of nutella frosting. Add the second brownie layer. Spread a bit less than 1/3 nutella frosting. Add the second meringue layer. Spread the other half of chocolate ganache. And finally add the last brownie layer. Spread remaining nutella frosting on top and sides of the cake. Refrigerate the cake for 30 minutes. Meanwhile cut the remaining 1 ½ cups (225g) toasted hazelnuts in smaller pieces. Press the chopped hazelnuts onto the sides of the cake. Refrigerate for another 30 minutes Prepare chocolate glaze. Place chocolate, butter sugar and milk into a heatproof bowl and melt over bain-marie. Sieve the glaze. Place the cake over a smaller bowl or pan, placed in a baking sheet. Pour glaze to cover the top and edges. Refrigerate for 4-6 hours or overnight. The meringue layers needs to soften slightly, making the cake easier to slice. Decorate with Ferrero Rocher truffles, chopped hazelnuts and chocolate chips or curls.
Ingredients CAKE 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 cups sugar 1 cup Land O Lakes® Butter, softened 4 large Land O Lakes® Eggs 2 teaspoons vanilla 1 cup milk FROSTING 1/2 cup Land O Lakes® Butter, softened 3 (1-ounce) squares unsweetened baking chocolate, melted, cooled 4 cups powdered sugar 1/4 cup milk 2 teaspoons vanilla Decorator sprinkles, if desired
How to make STEP 1 Heat oven to 350°F. Grease 13×9-inch baking pan; set aside. STEP 2 Combine flour, baking powder and salt in bowl. Set aside. STEP 3 Place sugar and 1 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, 2 at a time, beating well after each addition. Add 2 teaspoons vanilla. Add flour mixture alternately with 1 cup milk, beating at low speed after each addition. STEP 4 Pour batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool completely. STEP 5 Place 1/2 cup butter and cooled chocolate in bowl; beat at medium speed until creamy. Gradually add powdered sugar, alternately with 1/4 cup milk and 2 teaspoons vanilla and scraping bowl occasionally, until well mixed. Frost cooled cake. Sprinkle with decorator sprinkles, if desired.