Moist Chocolate Cake recipe
This is a Moist Chocolate Cake recipe; it is a 3-layer cake filled with 2 layers of raspberry cream filling and topped with a chocolate raspberry buttercream frosting. Are you still salivating?
Use this cake to make your favorite chocolate cake recipe or just use the 2 dark chocolate in the mixer for the inexperienced baker.
Mixture
- 8 medium eggs
- 2 cups cold water
- 2/3 cup oil
Now take all the ingredients in a bowl for Mixing. Mix well for few minutes on medium speed.
After mixing, divide the mixture into 3 (10 × 2-inch baking pans) in equal parts.
Bake in a preheated 350-degree oven for about 30 to 40 minutes or until done. Cool racks, remove from pans, cut round lids, and level cakes.
Buy a good Raspberry Fruit Dough Filling (H&H) Better, put about 1 pound of filling in a bowl and add whipped cream (whip cream first) now fold them until you reach your desired flavor and texture (don’t do too much thin).
Use whatever chocolate buttercream recipe you like and add the frosting (black raspberry extract) until you get the desired flavor (if you make the frosting thinner add a little sugar 10 times more).
A layer of frosting around the edges on the bottom tier and smooth the filling in the middle and tier, repeat for the second and third tier, decorate as pictured, use shaved chocolate or chocolate jimmy in the middle the top.
Fresh Raspberry Cake
This delicious, fresh raspberry cake is very moist, tender, and tender. A very simple cake but it tastes like you spent many hours in the kitchen making it. All you need is 10 ingredients and 10 minutes of preparation time. Your friends and family will be thrilled to see how delicious this cake is.
Why This Recipe Works:
1. It is made from thick, juicy berries.
2. Good summer cake.
3. It’s the best of all time, make it roast or potluck, and it will disappear!
4. It only takes 10 ingredients to make this dessert cake.
5. You only need 10 minutes of preparation time.
How to cook:
> In a large bowl, combine 2 cups of flour, baking powder, and salt and knead the mixture. Set aside.
> In a large mixing bowl with a stopper or hand mixer with a whisk or paddle attachment, beat the butter and sugar until cream for about 2-3 minutes.
> Add 1 egg at a time and mix until combined.
> Add the sour cream and vanilla and stir to combine.
> Add dry ingredients and milk alternatives, first finish with dry ingredients. Stir until combined. Set aside.
> Put the raspberries and two tablespoons flour in a bowl and roll with a spoon until the raspberries are full of flour.
> Transfer the raspberries to the batter without too much flour in a bowl. Fold with a spatula or wooden spoon carefully. Transfer to a preheated baking pan and bake for about 32-36 minutes or until the middle toothpick comes out clean.
HIGHLIGHTS FOR SUCCESS:
- You can also use 8 vellum paper parchment paper; you will need to adjust the baking time to about 10 minutes.
- Use ripe, fresh raspberries to get the best results when making this simple cake recipe.
- Always use fresh eggs when baking this dessert cake for best results.
- Do not overeat otherwise the cake stays dry.
FRUIT CHANGE:
This raspberry cake recipe can be made with other fruits. Replace them completely or make a fruit mixture. Do not add more than 1 ½ cup (225g) of total fruit. Consider the following options:
- Berries
- Berries
- Strawberries
Banoffee Cake
This Banoffee Cake is a fantastic combination of banana cake and frozen caramel cream cheese. The banana cake is very moist and soft and is made with salty frosty caramel cream. The strong taste of banana and caramel. Made entirely from scratch. Even caramel sauce. Detailed step-by-step instructions are provided.
Ingredients:
Salted Caramel Sauce Made at Home
- ½ cup butter, cubed (113g)
- ½ cup condensed cream (120ml)
- 1 cup brown sugar (200g)
- ½ a teaspoon of salt
- 1 teaspoon soju (15ml)
Banana Cake
- 4 large eggs
- ½ cup of brown sugar (100g)
- 1 cup canola or medium vegetable oil (240ml)
- 15 oz activated banana (425g)
- 2 + ¼ cups of whole-grain flour (270g)
- 4 teaspoons baking powder
- 1 teaspoon of salt
- ½ a teaspoon of cinnamon
- OPTIONAL 4-6 medium bananas, half
Salted Caramel Cream Cheese Frosting
- ½ cup butter, room temperature (113g)
- 1 cup of cream cheese, soft (8oz / 226g)
- 2 cups powdered sugar, filtered (240g)
- 2 vanilla beans * (or 2 teaspoons vanilla extract)
- ½ A cup of homemade caramel sauce with salt (160g)
Instructions:
Salted Caramel Sauce Made at Home
In a low-fat saucepan, combine the butter, heavy cream, brown sugar, salt, and honey and bring to a medium heat to set. Stir continuously, cook for about 5-10 minutes until tender, and cover the back of the spoon but still wet. Remove the pan from the heat. The caramel will thicken as it cools down to room temperature.
In a non-stick cup remove the ½ (160g) cup of caramel sauce and transfer to a small bowl and allow to cool to room temperature (you need this for the cheese cream to freeze later). Let the rest of the caramel sauce cool down to room temperature until your cake is ready to be served.
Banana Cake
Firstly, Preheat the microvan to 350 ° F (175 ° C). Line 9×13 “(23x33cm) in a baking pan lined with parchment paper. Set aside.
In a large mixing bowl, use a handheld or stand mixer attached to the paddle, stir in the eggs, brown sugar, oil, and chopped bananas at medium speed until smooth and well mixed for about 1-2 minutes.
Combine flour, baking powder, salt, and cinnamon to combine. Pour the dough into a prepared pan and spread evenly. Top with half slices of banana if you like. Bake for about 40-50 minutes or until the middle toothpick comes out clean. Cover after 25-30 minutes with parchment paper or aluminum foil if the surface turns brown quickly. Bring out the cake from the oven and allow it to cool down to room temperature.
Salted Caramel Cream Cheese Frosting
- In a large mixing bowl, using a handheld or stop mixer attached to the paddle attachment, whisk the butter until very creamy, about 1-2 minutes.
- Add the cream cheese and mix until well combined and smooth. 1-2 minutes.
- Add powdered sugar and vanilla * and mix until cream for about 1-2 minutes.
- Then add ½ a cup of caramel sauce made with salt and mix until creamy and smooth for another 1-2 minutes.
Combine cake
Sprinkle cold sour cream cheese over cooled banana cake. Refrigerate for 1 hour. Top with fresh slices of banana (if desired) and drizzle with remaining caramel sauce before serving. Store in a cool place in the refrigerator for up to 3 days.
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