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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 menu with 18 materials which are undoubtedly easy to find, and we have to process them at the very least through 7 actions. You should devote a while on this, so the resulting food could be perfect.
Ingredients requirements for Chocolate cake with chocolate fresh cream:
- Get for For chocolate cake
- Get 200 gr (1 3/4 cup) - all purpose flour
- Require 70 gr NATURAL cocoa powder (non dutch)
- Provide 200 gr for granulated sugar / Xylitol
- Take 1 tsp baking powder
- You need 2 tsp for baking soda
- Get 1 tsp himalayan salt
- Give 2 tsp for instan / espresso coffee powder
- Need 120 ml (1/2 cup) of vegetable oil
- Require 3 - eggs (or 2 large)
- Require 2 tsp of vanilla extract
- You need 1/2 cup for hot coffee (from 1 sachet or 1.5 tsp coffee powder
- Get 1/2 cup of buttermilk
- You need 180 gr (3/4 cup) - sour cream
- Take - Fresh cream (put the whisk and bowl in fridge before hand)
- Provide 600 ml double cream or whipped cream (cold)
- Need 1 cup - cocoa powder (I mix with whittard hot chocolate powder as it wasnt enough)
- You need 1/3 cup of 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 steps:
- 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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