CHOCOLATE CAKE (WHOLE WHEAT)- VALENTINE’S DAY SPECIAL (SHORTCAKES)

CHOCOLATE CAKE

0:11 – CHOCOLATE CAKE RECIPE VIDEO

INGREDIENTS:

1.WHEAT FLOUR – 1 CUP
2. COCOA POWDER – ½ CUP
3.BAKING SODA – 1 ½ TSP
4.COFFEE POWDER – 1 TSP (INSTANT)
5.HOT MILK – ½ CUP
6.BUTTER -7TBSP (ROOM TEMP)
7.EGG (SEPARATED) -4 (ROOM TEMPERATURE)
8.BROWN SUGAR – 1 CUP
9.VANILLA EXTRACT – 1 1/2 TSP

PROCEDURE:

PREHEAT OVEN TO 350°F. GREASE A ROUND PAN (9 INCH) WITH BUTTER, PLACE A PARCHMENT PAPER AND GREASE IT AGAIN. MIX 1/2 CUP OF COCOA POWDER AND 1 ½ TSP OF BAKING SODA WITH 1 CUP OF WHEAT FLOUR. SIFT THE DRY INGREDIENTS USING A FINE STRAINER AND KEEP IT ASIDE. IN A POT ADD ½ CUP OF MILK AND HEAT IT, SWITCH OFF THE STOVE BEFORE MILK START BOILING AND ADD 1 TSP OF (INSTANT) COFFEE POWDER AND MIX IT WELL.
IN A LARGE BOWL ADD BUTTER, STIR IT UNTIL IT SOFTENED. ADD 1 CUP OF SUGAR TO THIS SOFTENED BUTTER AND INCORPORATE IT. ADD EGG YOLKS TO THIS MIXTURE (1 EGG YOLK AT A TIME) AND BEAT UNTIL YOU GET A CREAMY TEXTURE. ADD PREPARED COFFEE TO THIS WET MIXTURE AND STIR IT WELL. MIX DRY INGREDIENTS WITH WET INGREDIENTS AND KEEP IT ASIDE(MAKE IT A LUMP FREE BATTER, DO NOT OVER-MIX).
IN A BOWL ADD 4 EGG WHITES AND WHIP UNTIL IT FORM A STIFF PEAK. FOLD THIS INTO THE PREPARED BATTER AND ADD 1 1/2 TSP OF VANILLA EXTRACT AND STIR IT. (DO NOT OVER MIX BATTER). POUR THIS BATTER INTO THE PREPARED PAN AND BAKE IT FOR 35 TO 40 MINUTES (CHECK AFTER 30 MINUTES). AFTER 35 MINUTES REMOVE THE CAKE FROM OVEN AND ALLOW IT TO COOL DOWN IN THE PAN FOR 10 MINUTES,
REMOVE IT FROM THE PAN AND ALLOW IT TO COOL DOWN COMPLETELY BEFORE YOU SERVE.

IT IS A PERFECT CHOCOLATE CAKE,TO MAKE A LAYER CAKE.

USE YOUR FAVORITE FROSTING AND ENJOY THE CAKE…

CHOCO SYRUP SHORTCAKE

CHOCOLATE SYRUP- 1/2 CUP

PROCEDURE

POUR SYRUP OVER THE CAKE STARTING FROM CENTER AND ALLOW IT TO FLOW TOWARDS THE EDGE. AFTER 10 MINUTES SMOOTH THE EDGES AND SIDES WITH A SPATULA. TOP IT WITH FRUITS OR EVEN ICE CREAM…

CHOCO GANACHE SHORTCAKE

INGREDIENTS:
CHOCOLATE CHIPS (OR CHOPPED CHOCOLATE) – 1/2 CUP (SEMISWEET)

HEAVY WHIPPING CREAM – 1/2 CUP

IN A SAUCE PAN ADD 1/2 CUP OF HEAVY WHIPPING CREAM AND BOIL IT. WHEN IT START BOILING TURN OF THE STOVE ,
IN A BOWL ADD 1/2 CUP OF CHOCOLATE CHIPS AND ADD THIS HOT CREAM OVER THE CHIPS. MIX IT SLOWLY AND ALLOW IT COOL DOWN. AFTER 30 MINUTES POUR IT OVER THE SHORTCAKE AND LET IT FLOW TOWARDS THE SIDES .. AND SMOOTHEN SIDES USING A SPATULA.

CHOCOLATE FROSTED SHORTCAKE

CHOCOLATE GANACHE – 3/4 CUP
VANILLA EXTRACT – 1 TSP

WHIP GANACHE AND VANILLA EXTRACT TOGETHER FOR ONE MINUTE UNTIL IT TURNS THICK. CUT THE CAKE HALF AND FILL 2 TBSP OF FROSTING, COVER IT WITH SECOND HALF. FROST THE ENTIRE CAKE . AND ADD YOUR FAVORITE TOPPING AND ENJOY…

BLACKFOREST SHORTCAKE

WHIPPING CREAM – 1/2 CUP
POWDERED SUGAR – 1 TBSP
VANILLA EXTRACT – 1 TSP
CHERRY PRESERVE – 1 1/2 TBSP
SHREDDED CHOCOLATE – FOR GARNISH

CHILL THE BOWL FOR 10 MINUTES. ADD WHIPPING CREAM, POWDERED SUGAR AND VANILLA EXTRACT TOGETHER AND WHIP IT FOR 5 MINUTES ( SLOWLY START AND INCREASE THE SPEED) OR UNTIL STIFF AND FIRM .
CUT THE CAKE HALF , FILL IT WITH CHERRY PRESERVE (JAM)
AND ADD WHIPPED CREAM OVER IT COVER IT WITH SECOND HALF. FROST THE CAKE WITH THE LEFTOVER WHIPPED CREAM AND GARNISH WITH CHOCOLATE POWDER OR FRUITS OF YOUR CHOICE AND ENJOY…. (CHILL IT FOR BETTER TASTE).



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