I remember baking this cake for a birthday party! Double layer chocolate cake with Oreo cream and fresh raspberry between the layers! Yummy!
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Showing posts with label chocolatecake. Show all posts
Showing posts with label chocolatecake. Show all posts
Friday, 3 May 2019
An old cake, maybe i should bake it again ?
I remember baking this cake for a birthday party! Double layer chocolate cake with Oreo cream and fresh raspberry between the layers! Yummy!
Monday, 22 April 2019
Wednesday, 13 April 2016
Oppskrift på sjokoladekake (uten egg) med nutella, jordbær og kiwi!
Ingredienser kake:
10dl hvetemel
5 dl sukker
2 ts vaniljesukker
4 topper med bakekakao
1 ss natron
1 ts bakepulver
1 pk kulturmelk eller kefir
150g smør
1 pk jordbær
6 kiwi
Slik gjør du:
1. Smelt smøret først, og la det stå å avkjøle seg litt i mens du blander hvetemelet, sukkeret, vaniljesukkeret, kakaoen, natroen og bakepulveret i en stor bolle.
2. Tilsett litt av kefiren, etterfulgt av alt smøret mens du rører forsiktig. Ha i litt og litt mer kefir til du har brukt opp hele pakken og rør ut alle klumpene.
3. Nå alle klumpene er borte, heller du det i en langpanne 30x40 cm, eller i mange små som jeg gjorde.
4. Stekes midt i ovnen på 200°C i 45-50 min. Mine trengte bare 45, da de var mange små.
Ingredienser til all pynt:
200g marshmellows
500g melis
2ss vann til fondanten, og litt ekstra for å fjerne maisenna melet.
2ss smør
1pk maisenna mel.
1/2 plate sjokolade for å skrive
Mat farger av ønsket valg.
Jeg laget kakene dagen før, så jeg pakket dem bare inn i aluminiumsfolie og la de i kjøleskapet til dagen etter. Derimot etter kakebakingen laget jeg marshmellowfondanten, oppskrift på den finner du: Her!
Så da dagen kom, tok jeg fram den ene firkantete kaken jeg hadde baket, og delte den i tre. For å ha jordbærene og kiwiene ferskes mulig ventet jeg med å skjære de opp til dette tidspunktet. Jeg brukte en eggdeler for dele dem i skiver etter å ha fjernet skall og uønsket sider som blir for små.
1. Tok det øverste laget å la det nederst. Smurte på nutella og kiwiskiver.
2. Tok det midterste laget å la nutella på det også, og jordbær.
3. Til sist tok jeg bunden og la på top for å få det flatest mulig, og satte det inn i kjøleskapet.
4. Mens kaken sto i kjøleskapet, kjevlet jeg ut lokket til kaken, og da jeg var ferdig tok jeg kaken ut og kledde den med fondant. Pynten var laget dagen før, og restene av den hvite fondanten farget jeg rosa, rullet ut og limte på kaken sammen med pynten. Jeg brukte spiselig lim, men hvis du ikke har det kan du ta litt av fondanten med samme farge og blande det ut med litt vann. Det skal bli en klissete masse, lignende av lim/gips.
5. Så smeltet jeg mørk sjokolade, og skrev "Gratulerer" på kaken.
Monday, 4 April 2016
Update about my Cake-world!
So yea, I've been busy with getting a new job and everything, and have been very bad about updating what's going on. So for those who follows me on Instagram and Facebook, have I bought and gotten some new tools and books. For those who haven't seen it. I'm going to tell you now!
So first of all, did I buy this turning table and I actually loves it. Tho, I would recommend cover it with plastic due to easier to clean.
I've been organizing my baking tool, pans, etc... EVERYTHING that has to do with baking!
And I made some cool green muffins!
And bough more Baking things from Cacas!
And I made truffles, chocolate and Troika, which I gave to all my family and friends for Christmas. On the Nougat and Oreo truffles, you can read the recipe here in English and here in Norwegian.
Look how Yummy, Yummy it looks!
And for Valentines day/Mother's day, we did a simple Chocolate cake with strawberry cheese cream and fondant. Decorated it as simple as "I love you" and some hearts, haha!
And I made just a normal chocolate cake with simple editing again, just cause I wanted chocolate cake!
And I really needed to convince my boyfriend to buy me this, even tho it was super cheap!
And of cause, my newest book I got for one week ago. I love it!
And last, I baked Macrons last weekend, with strawberry butter cream! Yummy!
So I guess I need to get going with the baking, hehe!
Monday, 29 September 2014
[Baking] Chocolate cake with chocolate cream
I think it's about time to start bloggin again. I made this cake for one week ago, but life kept me busy, + I had some problems with my memory card.
Anyway, here is the recipe!
Chocolate cake ingerdience:
- 2,5 dl milk
- 100 g dark chocolate
- 225g room tempered butter
- 2 dl suggar
- 4 eggs
- 4 dl flour
- 2 tbsp baking cacao
- 2 tsp vanilla powder
- 1 1/2 tsp baking powder
- Heath the milk carefully and add chocolate. Let the chocolate melt. Let it cool.
- Take the butter and suggar and whip it white cream-ish. Separate the albumen and the egg yolk, and add the yolk into the cream. Now mix them good! Don't trow away the albumen!
- Take the vanilla powder, cacao, flour and the baking powder and term them together. Add it into the white butter and suggar cream, and then add the chocolatemilk into it.
- Now you take the albumen and whip it white and add it into the the rest.
- Now you add it in a baking pan. I used a circle one (24cm/9.4 inches).
- Bake it in 50-60 minutes on 175C/347F, in the middle in the oven.
- 2tbsp cream
- 50g dark chocolate
- 75g room temperated butter
- 1dl icing suggar
- 2tsp vanilla suggar
- Heath up the cream and chocolate, and when the chocolate is melted, let it cool.
- Mix the butter, vanilla suggar and icing suggar together, and add them into the chocolate and cream.
- When you have mixed it all together, the chocolate cream is done!
How to put the cake together:
- Cut the cake in as much layers as you want. I used two layers, but I feel I should've gotten three.
- Build them above each other with the chocolate cream between. (If you want to add some berries between the layers, it would make the cake even better!)
- Put the cake into the fridge for some couple of hours. This will let the cake take some of the juice of the cream, so it's getting less dry.
Decorate:
- 3dl cream
- All the berries you want!
Monday, 22 September 2014
[Baking] Chocolate cake w/ Chocolate filling and MMF (Marshmellowfondant)
Thank you so much everybody that have been voting for me!
Well, since there was so many people that enjoyed my cake, and wanted the recipe, I have decided to republish the recipe only that this time it will be in English!
Anyway! ~ Ingredients:
Ingredients For the cake:
60g melted butter
4 dl milk
5 dl flour
2,5 dl sugar
2 tablespoons baking cocoa
1 teaspoon baking soda
Filling:
130g melted butter
400g icing sugar
2 teaspoons vanilla sugar
2 teaspoons coffee
2 tablespoons baking cocoa
MMF:
300 g Marshmellow
3 tablespoons water
500g icing sugar
To create a land pan, simply double cake recipe.
Procedure:
The cake:
1 Mix all dry ingredients in a bowl and add the melted butter and milk.
2 mix until a smooth batter and pour into the baking pan you want.
3 Bake in oven at 175 Celsius degrees for about 30 minutes.
Note: The cooking time varies from oven to oven. Use a cake pop to be sure!
Procedure for filling:
1 Mix the dry in a bowl.
2 Add the melted butter and boiled coffee.
3 Stir until well mixed and place in the refrigerator until the filling has been cold but not hard!
Procedure on MMF:
1 Take 300 g marshmellow in a bowl and add 3 tablespoons of water.
2 Insert in the micro until they are inflated.
NOTE: You must be looking at because this can go fast!
3 When the marshmallow is finished, stir and add the icing sugar until you manage to make a "lump" of it. If necessary, have the food coloring if you want color on MMF.
4 Wrap it in plastic and leave it room temperature.
If you make the MMF the day before or got some left overs you want to use later, just place it in the refrigerator. Just remember to let it stay in room temperature in some minutes before using.
How to assemble:
1 When the cake has cooled, divide it into as many layers as you want.
2 Place cake layers and fillings layers by layers until you run out of cake, but have also a layer of filling on top. This will be used for "glue" for MMF.
3 Roll out the MMF as thin as you want without tearing. Roll it rather too large than too small in circumference!
4. By eye, find the midpoint of the cake and MMF, adding MMF over cake. Remember that it will be a little beyond the sides, since we intend to roll down the MMF on the sides of the cake too.
5 Start by stroking gently on top to make it flat and get out the bubbles.
6 Hold the MMF that is hanging down the side and gently stroke from the top to down on the side. Remember to not hold back, because then it will rips the MMF.
By doing this, the transition from the top to down tier pages much finer, smoother and no air bubbles underneath.
7 After you have done this around the cake, take a knife to cut the bottom of the cake so you get off the MMF that is left over.
8 The rest of MMF can be used to create decorations, or put in the fridge and save it for the next cake. Just remember to leave it on the counter for a little while before use. (Like I said earlier)
And volla, the cake is done! Enjoy! :)
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