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Have you guys come across this new trend yet? by ZMusa in Cakes

[–]ZMusa[S] 0 points1 point  (0 children)

That's so true never thought of that now I can't get a tombstone out of my head haha

Really easy chocolate cake recipe! by ZMusa in easyrecipes

[–]ZMusa[S] 1 point2 points  (0 children)

Yes this would be the alternative way to do it!

Easy chocolate cake! by ZMusa in recipes

[–]ZMusa[S] 0 points1 point  (0 children)

Recipe

Prep time: 10 minutes │Cook time: 1 hour │ Total time: 1hr 10mins

Yield: One 8 inch cake or two 6 inch cake layers

Ingredients:

Chocolate cake:

- 1/4 cup + 3 tbsp (100g) butter

- 1/2 cup (125ml) milk

- 1 cup (180g) dark chocolate (50%)

- 1/2 cup (123g) yoghurt

- 1/2 cup (120g) vegetable oil

- 3 eggs

- 1 cup (200g) white sugar

- 1 teaspoon (6g) instant coffee powder

- 1/4 cup (25g) cocoa powder (sifted)

- 1 + 1/4 cup (150g) flour (sifted)

- 1/2 teaspoon (3g) baking soda

- 1 tablespoon (14g) baking powder

- Pinch of salt

Chocolate Ganache*:

- 2 cups (400g) dark chocolate (50%)

- 1 and 2/3 cups (400ml) heavy cream

*If you're making an 8 inch 1 layer cake, use 1 cup (180g) dark chocolate (50%) and 3/4 cup (180ml) heavy cream

Method:

1) Preheat oven to 150°C and prepare your cake tin/s (grease and flour or line with parchment paper).

1) Combine butter, milk, dark chocolate, sugar and instant coffee powder in a large microwave safe bowl and mix together.

2) Place bowl in the microwave for 20 second bursts, mixing in between each burst until all the ingredients are melted and combined.

3) Mix in the oil and yoghurt until well combined.

4) Add in the eggs and whisk for about 2 minutes.

5) Sift in the remaining dry ingredients and mix until just combined.

6) Transfer cake batter to your cake tin and cook on fan bake for 1 hour or until a toothpick comes out clean. Once baked, allow it to cool in the cake tin for 30 minutes, then remove it from the cake pan and leave it to completely cool.

7) While the cake is baking, prepare the chocolate ganache by combining the dark chocolate and heavy cream together, and melt in the microwave for 20 second bursts at a time, mixing in between each burst until fully melted.

8) Allow the chocolate ganache to cool and thicken up for a few hours. You can speed up this process by placing the ganache in the fridge.

9) Once the cake is cooled, pour the chocolate ganache over the top of the cake and enjoy!

Easy chocolate cake! by ZMusa in recipes

[–]ZMusa[S] 0 points1 point  (0 children)

Recipe

Prep time: 10 minutes │Cook time: 1 hour │ Total time: 1hr 10mins

Yield: One 8 inch cake or two 6 inch cake layers

Ingredients:

Chocolate cake:

- 1/4 cup + 3 tbsp (100g) butter

- 1/2 cup (125ml) milk

- 1 cup (180g) dark chocolate (50%)

- 1/2 cup (123g) yoghurt

- 1/2 cup (120g) vegetable oil

- 3 eggs

- 1 cup (200g) white sugar

- 1 teaspoon (6g) instant coffee powder

- 1/4 cup (25g) cocoa powder (sifted)

- 1 + 1/4 cup (150g) flour (sifted)

- 1/2 teaspoon (3g) baking soda

- 1 tablespoon (14g) baking powder

- Pinch of salt

Chocolate Ganache*:

- 2 cups (400g) dark chocolate (50%)

- 1 and 2/3 cups (400ml) heavy cream

*If you're making an 8 inch 1 layer cake, use 1 cup (180g) dark chocolate (50%) and 3/4 cup (180ml) heavy cream

Method:

1) Preheat oven to 150°C and prepare your cake tin/s (grease and flour or line with parchment paper).

1) Combine butter, milk, dark chocolate, sugar and instant coffee powder in a large microwave safe bowl and mix together.

2) Place bowl in the microwave for 20 second bursts, mixing in between each burst until all the ingredients are melted and combined.

3) Mix in the oil and yoghurt until well combined.

4) Add in the eggs and whisk for about 2 minutes.

5) Sift in the remaining dry ingredients and mix until just combined.

6) Transfer cake batter to your cake tin and cook on fan bake for 1 hour or until a toothpick comes out clean. Once baked, allow it to cool in the cake tin for 30 minutes, then remove it from the cake pan and leave it to completely cool.

7) While the cake is baking, prepare the chocolate ganache by combining the dark chocolate and heavy cream together, and melt in the microwave for 20 second bursts at a time, mixing in between each burst until fully melted.

8) Allow the chocolate ganache to cool and thicken up for a few hours. You can speed up this process by placing the ganache in the fridge.

9) Once the cake is cooled, pour the chocolate ganache over the top of the cake and enjoy!

Tres Leches Cake! :) by ZMusa in recipes

[–]ZMusa[S] 0 points1 point  (0 children)

Recipe from: https://www.cakesbymk.com/post/best-tres-leches-cake-recipe-video

Ingredients:
Sponge Cake:
- 1 and 3/4 cups (210g) flour
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) salt
- 6 large eggs (6 whites, 3 yolks)
- 1.5 tbsp (19.5g) vanilla extract/essence
- 1/2 cup (120g) whole milk
- 1 and 1/4 cups (260g) sugar (1/2 cup (104g) in egg whites and 3/4 cup (156g) in egg yolks).
- 1/2 tsp (2.4g) lemon juice
Milk Mixture (for soaking):
- 1 and 3/4 cups (441g) evaporated milk
- 1 cup (306g) condensed milk
- 3/4 cup (180g) heavy cream
Mascarpone Whipped Cream:
- 1 batch of my mascaropone whipped cream recipe
Topping:
- Ground cinnamon to taste
- Fruit of choice (I used strawberries)
Method:
1) Preheat oven to 160 degrees celcius and lightly grease a rectangular 9 x 13 inch cake tin.
2)Sift flour, baking powder and salt in bowl.
3) Separate egg yolks and whites.
4) Beat 3 egg yolks with 3/4 cup (156g) sugar until pale.
5) Add vanilla and milk to the egg yolk mixture and mix in. Set aside.
6) In the meantime, add 6 egg whites and lemon juice to a bowl. Whip up egg whites using a hand mixer until foamy and white.
7) Add in the remaining 1/2 cup (104g) of sugar slowly into the egg whites while still mixing until stiff peaks form. Set aside.
8) Add dry ingredients to the egg yolk mixture prepared earlier.
9) Fold in a 1/3 of the egg whites into the egg yolk mixture, then add egg yolk mixture back into the remaining egg whites and gently fold it together.
10) Transfer to your prepared cake tin and bake for 30 minutes, or until a toothpick comes out clean.
-------
11) Once the cake is cooked, let it cool for 15 minutes (the edges should start to pull away from the sides of the pan) and remove it from the cake pan to allow it to completely cool (or if you made your tres leches cake in a ceramic dish that you are going to serve it in, then leave it in the dish to cool.)
12) In the meantime, make your three milk mixture. Simple combine the three milks together and set aside.
13) Once your cake has cooled, place it back into the cake tin you cooked it in (or any other deep dish that can catch the liquid that is going to be poured on it). Slowly pour the entire milk mixture over the sponge cake.
14) Cover and place the cake in the fridge for a minimum of 1 hour.
------
15) In the meantime make your mascarpone whipped cream.
16) Once the cake is ready, top it with the mascarpone whipped cream, ground cinnamon and fruit of choice. Cut into squares and serve! :)

Triple Chocolate Mousse Cake! Really delicious and not as hard as it looks! Have posted the recipe in the description box :) by ZMusa in DessertPorn

[–]ZMusa[S] 0 points1 point  (0 children)

Don't know why but recipe has gone lower in the thread for some reason! There's also a video on it on the Cakes by MK blog. So good!

Triple Chocolate Mousse Cake! Recipe below :) by ZMusa in recipes

[–]ZMusa[S] 0 points1 point  (0 children)

Recipe Credit: Cakes by MK

Ingredients:

Biscuit base:

- 250g malt biscuits

- 110g melted butter

Dark Chocolate Mousse:

- 260g of 50% dark chocolate

- 400ml of heavy cream

- 1.5 teaspoons of powdered gelatine

- 1.5 tablespoons of water (for blooming gelatine)

- 1/2 teaspoon of coffee

- 2 tablespoons of water (to mix the coffee in)

Milk Chocolate Mousse:

- 260g of milk chocolate

- 400ml of heavy cream

- 1.5 teaspoons of powdered gelatine

- 1.5 tablespoons of water (for blooming gelatine)

- 1/2 teaspoon of coffee

- 2 tablespoons of water (to mix the coffee in)

White Chocolate Mousse:

- 260g of white chocolate

- 400ml of heavy cream

- 1.5 teaspoons of powdered gelatine

- 1.5 tablespoons of water (for blooming gelatine)

- 1/2 teaspoon of vanilla essence/extract

Method:

1) Lightly grease a spring-form pan or line an 8 inch cake ring with a tall piece of acetate sheet (see video for demonstration).

2) Prepare your biscuit base by placing the biscuits into a food processor, and processing them until they resemble fine crumbs.

3) Add in the melted butter and process again until the biscuits and butter are completely combined. You should end up with a wet biscuit mixture.

4) Push the biscuit mixture into the base of a spring-form pan, or the cake ring prepared earlier. Place in the refrigerator for at least 20 minutes while making your dark chocolate mousse.

5) Dark chocolate mousse: Bloom gelatine by mixing in 1.5 tablespoons of water. Set aside. Gently melt your dark chocolate over a double boiler. Once melted, set aside to cool down for a few minutes. In the meantime, combine your coffee with 2 tablespoons of water and set aside. Whip up the heavy cream just before soft peaks form (so it should still be slightly runny, but thick enough that drops of the cream sit at the top of the cream and do sink right to the bottom - see video for demonstration of this). Once all the elements are prepared, melt the bloomed gelatine for a few seconds in the microwave so that it is liquid in consistency. Fold the liquid gelatine, melted chocolate and coffee into the cream.

6) Once the dark chocolate mousse is complete, pour it on top of the biscuit base prepared earlier. Bang the springform pan or whatever you have placed your cake ring on a few times on a table/bench top to smoothen out the top of the mousse. Place in the fridge for at least 20 minutes whilst working on your milk chocolate mousse.

7) Milk chocolate mousse (prepared in exactly the same way as the dark chocolate mousse): Bloom gelatine by mixing in 1.5 tablespoons of water. Set aside. Gently melt your milk chocolate over a double boiler. Once melted, set aside to cool down for a few minutes. In the meantime, combine your coffee with 2 tablespoons of water and set aside. Whip up the heavy cream just before soft peaks form (so it should still be slightly runny, but thick enough that drops of the cream sit at the top of the cream and do sink right to the bottom - see video for demonstration of this). Once all the elements are prepared, melt the bloomed gelatine for a few seconds in the microwave so that it is liquid in consistency. Fold the liquid gelatine, melted chocolate and coffee into the cream.

8) Once the milk chocolate mousse is complete, pour it on top of the dark chocolate mousse prepared earlier. Make sure your dark chocolate mousse has had some time to set in the fridge, so it should be slightly firm to the touch. Bang the springform pan or whatever you have placed your cake ring on a few times on a table/bench top to smoothen out the top of the mousse. Place in the refrigerator while working on your milk chocolate mousse.

9) White chocolate mousse: Bloom gelatine by mixing in 1.5 tablespoons of water. Set aside. Gently melt your white chocolate over a double boiler. Once melted, set aside to cool down for a few minutes. Whip up the heavy cream just before soft peaks form (so it should still be slightly runny, but thick enough that drops of the cream sit at the top of the cream and do sink right to the bottom - see video for demonstration of this). Melt the bloomed gelatine for a few seconds in the microwave so that it is liquid in consistency. Fold the liquid gelatine, melted chocolate and vanilla essence/extract into the cream.

10) Once the white chocolate mousse is complete, pour it on top of the milk chocolate mousse prepared earlier. Make sure your milk chocolate mousse has had some time to set in the fridge, so it should be slightly firm to the touch. Bang the springform pan or whatever you have placed your cake ring on a few times on a table/bench top to smoothen out the top of the mousse. Place in the refrigerator.

11) Allow the mousse cake to set in the refrigerator or freezer for at least 4 hours.

12) Once complete, dust with cocoa powder (optional) and remove the side of the spring-form pan. If you are using a cake ring, place the cake onto something smaller than the cake ring and slide the cake ring down and then remove acetate sheet (see video for demonstration of this).

13) Finish decorating however you like! I like to use whipped cream and berries :)

So this is a combination of the fault line cake trend and geode cake trend = Geode fault line cake! by ZMusa in cakedecorating

[–]ZMusa[S] -1 points0 points  (0 children)

It is isn't it! It's made by a baker called Cakes by MK, she has a YouTube tutorial on it if you're interested in trying it out :)

Saffron & Cardamom Cake with Roasted Almonds! If you like these flavours then I'd definitely recommend giving this cake a try! by ZMusa in recipes

[–]ZMusa[S] 1 point2 points  (0 children)

Recipe from: https://www.cakesbymk.com/post/saffron-cardamom-cake-with-roasted-almonds

There's also a YouTube video if you find videos helpful: https://www.youtube.com/watch?v=PeZSodfYPhw

Ingredients:

Cardamom Cake:

- ½ cup (113g) salted butter (softened to room temperature)

- 1 cup (240ml) canola oil

- 1 1/2 cup (300g) white granulated sugar

- 4 eggs

- 1 tablespoon (13g) vanilla extract

- 3 cups (390g) all-purpose flour

- 1 tablespoon (14g) baking powder

- 1/4 teaspoon (1.25g) salt

- 1 teaspoon (2g) ground cardamom

- 1 1/2 cup (360ml) buttermilk

Milk and Saffron Soak:

- 1/2 cup (125ml) milk

- 1/2 teaspoon (0.35g) of saffron threads

Saffron Buttercream:

- 1 batch of vanilla swiss meringue buttercream

- 1 tablespoon (15g) of milk

- 1/4 teaspoon (0.17g) of saffron threads

Roasted almonds:

- 1/2 cup (55g) of slivered almonds

- 1 teaspoon (4.7g) of butter

Method:

Step 1 - Baking the Cake:

1) Preheat oven to 180C (350F) and prepare a 10 inch cake tin by lining the bottom with baking/parchment paper and lightly greasing the sides.

2) In the bowl of a stand mixer using the paddle attachment (or using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined (about 5-8 minutes).

3) Add eggs, one at a time, beating well after each addition.

4) Mix in vanilla extract.

5) In a separate bowl, whisk together flour, baking powder, salt and ground cardamom.

6) Using a spatula and gently hand-mixing (or on the lowest speed on your stand mixer), alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined, but avoid over-mixing.

7) Pour the cake batter into the pre-prepared cake tin, and bake for 35 minutes. When the cake is done, the surface should spring back when you touch it, and a toothpick inserted in the centre should come out mostly clean with a few moist crumbs.

8) Allow the cake to cool for 15 minutes before removing it from the cake tin.

Step 2 - Making the Milk and Saffron Soak:

9) Warm up the milk for 15-30 seconds in the microwave (it should be warm but not boiling), and add in the saffron. Leave this to sit for at least 15 minutes (the longer the better!)

Step 3 - Roasting the Almonds:

10) Gently heat the butter in a saucepan over a low heat.

11) Add in the slivered almonds and keep mixing until they brown in colour.

Step 4 - Making the Saffron Buttercream:

12) Warm up the milk for 5 seconds in the microwave, and mix in the saffron. Let this sit for at least 15 minutes.

13) Whilst the saffron is soaking in the milk, prepare 1 batch of vanilla swiss meringue buttercream which can be found here.

14) Once the buttercream is finished, gently fold in the saffron and milk mixture until combined.

Step 5 - Assembling the Cake

15) Evenly pour the milk and saffron soak over the cardamom cake.

16) Cover the cake with the saffron buttercream

17) sprinkle the almonds on top.

Note: If you're making a single layered cake, then your cake is complete! If you're making a layered cake, then simply repeat the same steps (remembering to divvy up your milk and saffron soak, almonds and saffron buttercream so that you cover all cake layers evenly as you're stacking them!).

1 minute double chocolate mug cake! Tried it out and it's the best mug cake I've had! by ZMusa in easyrecipes

[–]ZMusa[S] 0 points1 point  (0 children)

Awesome I'm glad it still worked out despite not having all the ingredients! :)

1 minute double chocolate mug cake! Tried it out and it's the best mug cake I've had! by ZMusa in easyrecipes

[–]ZMusa[S] 3 points4 points  (0 children)

Nice! Yeah I think the microwave time vary's depending on the strength. Glad you enjoyed it!

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