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Learn making Chocolate Cake with Fresh Cream Frosting in Pressure cooker without Oven. Easy to make with simple decoration but looks beautiful.. Cream Chocolate Cake Recipes on Yummly
Alright, don’t linger, let’s plan this chocolate cake with chocolate fresh cream formula with 18 substances which are absolutely easy to have, and we have to process them at the very least through 7 methods. You should devote a while on this, so the resulting food could be perfect.
Composition for Chocolate cake with chocolate fresh cream:
- Prepare for For chocolate cake
- Provide 200 gr (1 3/4 cup) - all purpose flour
- You need 70 gr for NATURAL cocoa powder (non dutch)
- You need 200 gr of granulated sugar / Xylitol
- You need 1 tsp baking powder
- Require 2 tsp - baking soda
- Need 1 tsp - himalayan salt
- Require 2 tsp for instan / espresso coffee powder
- Require 120 ml (1/2 cup) for vegetable oil
- Make ready 3 eggs (or 2 large)
- Get 2 tsp for vanilla extract
- You need 1/2 cup hot coffee (from 1 sachet or 1.5 tsp coffee powder
- Provide 1/2 cup buttermilk
- Provide 180 gr (3/4 cup) - sour cream
- You need - Fresh cream (put the whisk and bowl in fridge before hand)
- Give 600 ml of double cream or whipped cream (cold)
- Need 1 cup cocoa powder (I mix with whittard hot chocolate powder as it wasnt enough)
- Prepare 1/3 cup icing sugar (you can add or less this to your taste)
You can use the chocolate butter icing for the inside of the chocolate fudge cake too, BUT if you want to have a FRESH CREAM chocolate fudge I've not baked for several years but wanted to make my son a birthday cake. I chose this cake recipe and it turned out lovely! I did the fresh cream filling. An incredibly moist, rich, triple layer chocolate cake with whipped cream filling and chocolate buttercream frosting.
Chocolate cake with chocolate fresh cream process:
- Used 9 inch circle pans. Grease both tins with butter, and use cocoa powder to cover all area. Set the oven to 180c
- Mix the dry: In a bowl, shift the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder — whisk together and set aside.
- In another bowl, Mix the wet: put eggs and oil, vanilla together on whisk until combined. Add the buttermilk and sour cream, mix until combined
- Now, Pour the wet ingredients into the dry ingredients (that we set aside before), last add the hot coffee. Whisk or beat on low speed until the batter till combine.
- Divide batter evenly. Bake in middle rack for about 30 minutes till cooked (use toothpick to check). Remove the cakes from the oven and set on a wire rack. Allow to cool in pans before transfer
- Fresh cream: take out all ingredients from fridge to use right away. Put he double cream, cocoa and icing sugar whisk using low setting till mix. Then use middle / high settings. Stop when it stiff. Taste it to your liking.
- You can now decorate the cake. Put the first cake, add the chocolate cream, put another layer of cake. Then the last cream. Decorate as you please. I put some strawberries as we just been to strawberries farm on that weekend. Oh and cherries!
This was always a favorite in our house! Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit. This chocolate layer cake turns out so fluffy and nice. Honestly, it's pretty simple and straightforward to make.
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