Hot Chocolate Cake

Have you ever wanted to eat hot chocolate? And I'm not talking about scooping up hot powder of mixed cocoa into your mouth. That's weird. I hope you have never done it before.


I'm talking about instilling the taste of hot chocolate into everything, because why can't we have our hot chocolate and be able to eat it too? :)

And that's how hot chocolate cakes are born in the kitchen and eaten in one day.

Material:
CAKE

  • 3 eggs plus 1 egg yolk
  • 1 & 1/3 cup of international Dark Chocolate Hot Delight
  • 1/2 cup of oil
  • Chocolate cake mix

SOFT GANACHE CHOCOLATE

  • 1/2 Cup heavy cream
  • 3/4 cup chocolate milk

MARSHMALLOW BUTTERCREAM

  • 2 stems of butter, room temperature
  • 1 & 1/2 marshmallow feather containers, 7oz
  • 1/2 tsp vanilla extract
  • 2 cups of sugar powder
  • Mini marshmallows on the cake

Direction:
CAKE

  1. Preheat the oven according to the instructions in the box.
  2. Using butter, grease the bottom and sides of two 8 inch round pan pans or pan springform and underline with a round piece of parchment paper. To ensure even baking, the grill is even striped around the pan. You can make your own homemade cake even strip by cutting a towel or shirt to fit your pan size. Get a really wet cloth, then squeeze the dripping water but don't squeeze it too dry. Secure the cloth around the pan with safety pins.
  3. In a bowl, mix eggs, eggs, International Delight Hot Chocolate, and oil. Slowly add a chocolate cake mixture and beat using an electric mixer until all cake mixes are included.
  4. Scratching the mixture into a prepared cake pan, using a spatula to spread it evenly. Place even the amount of cake dough in each pan.
  5. Bake for 28-30 minutes, or until the toothpick is inserted into the center clean out.
  6. After the cake is finished, allow it to cool in a pan on the cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan. If using a springform pan, remove the sides and bottom. Let the cold cake really on the cooling rack. After cold, remove the round parchment paper from the bottom of the cake. If you need to level up your cake, do so now using a cake or knife lever. Make sure the cake is fully cooled, then wrap the cake in a plastic wrap and place it in the refrigerator. This cake is good for up to one week like this.

SOFT GANACHE CHOCOLATE

  1. Chocolate chip place in a medium heat resistant bowl.
  2. In a small hot pot lower, heat a heavy cream until it boils.
  3. Pour heavy cream chocolate chips. Allow the mixture to stand for 1-2 minutes.
  4. Use a spatula to stir the mixture until smooth.
  5. Allow ganache to come to room temperature before adding it to the cake.

MARSHMALLOW BUTTERCREAM

  1. In a bowl, shake the butter using an electric mixer until it expands. Add marshmallow fluff and vanilla extract, gently mix with hands with a spatula.
  2. Start to add powdered sugar, about 1 cup at a time, mixing first hand, then with an electric mixer.

TO ASK CAKE

  1. Scattered in small amounts of buttercream at 8 inches round cardboard circle cakes.
  2. Place the first layer of cake between your cartons.
  3. Place the buttercream over the first layer and spread it smoothly with an offset spatula. Decide how much or little frosting you want between each layer. You want the frosting to be visible on the side.
  4. Using a spoon, drizzle the room temperature of the chocolate ganache over buttercream, allowing it to drip on the side of the cake.
  5. Place the cake layer above the previous layer.
  6. Add more buttercream, smoothing with a spatula.
  7. Drizzle on the softer brown Ganache, allowing it to fall down the sides. Also includes a cake center with ganache.
  8. Add a few handfuls of mini marshmallows to the cake.
  9. Use a kitchen torch to toast marshmallows.
  10. Serve and enjoy.

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