Moist Chocolate Cake Recipe (with or without oven) | THE SUPREME VERSION | [ASMR]
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- čas přidán 1. 08. 2021
- ● The Most Amazing Chocolate Cake is full of moist, chocolaty perfection. This is the chocolate cake you've been dreaming of!
촉촉한 초콜릿 케이크 레시피
초콜릿 가나슈 레시피
초콜릿 거울 유약 레시피
1:03
#SupremeMoistChocolateCake
#MoistChocolateCake
#ChocolateGanache
#JesseChoiASMR
#ChocolateMirrorGlazed
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🍰 Ingredients
[Supreme Moist Chocolat Cake]
• Boiling Water 240ml |1cup
• All-Purpose Flour 210g |1-2/3cups
• Granulated Sugar 400g | 2cups
• Extra Dark Unsweetened Cocoa Powder 85g | 2/3cup
• 2 Whole Eggs
• Milk 240ml | 1cup
• Vegetable Oil 120ml |1/2cup
• Coffee 1/2tsp
• Baking Powder 1-1/2tsp
• Table Salt 1tsp
• Baking Soda 1-1/2tsp
• Vanilla Extract 1tsp
[Chocolate Ganache]
• Unsweetened Whipping Cream 519ml
• Semisweet Dark Chocolate 360ml
• A pinch of Salt
[Chocolate Mirror Glazed]
• Gelatine Powder 14tsp
• Tap Water 13tbsp (please add water if needed, make sure that the gelatine absorb the water)
• Water 300ml
• Unsweetened Whipping Cream 300ml
• Cocoa Powder 1cup
• Granulated Sugar 226g | 1-1/8cup
🍰Instructions
1. If using an oven preheat to 284 °F (140 °C). if using a steamer preheat the water by simmering.
2. Prepare the cake pans with parchment paper on the bottom and then grease the sides of the pans.
3. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt.
4. Add eggs, milk, oil, and vanilla. Mix for 2 minutes until well combined.
5. Combine the coffee into the boiling water stir a bit then pour boiling water. The batter will be almost as thin as water. If you taste it, it will NOT taste good! But don't worry. It tastes great after baking.
6. Divide the batter between the two pans. I weigh mine about 500g each pan.
7. Bake the cake for 50 minutes. over 140°C
or steam for 50 minutes over a medium-low fire or until a toothpick comes out with some moist crumbs, but no uncooked liquid.
8. Let cool completely before removal from the pan run a knife on the side of a cake. Wrap it with cling wrap to preserve the moisture, let's make our frosting.
9. Place cream in a small saucepan over heat and simmer it DO NOT let it boil - it might cause the chocolate to split or go grainy.
10. Pour hot cream over chocolate, leave for 10 minutes. Do not cover, stir until cream and chocolate are incorporated and it's silky smooth.
11. Place the whisk attachment and the ganache in the fridge for 20 minutes then whip on high for 2 minutes until it changes to a pale brown color and it's fluffier.
12. You're now ready to construct your cake crumb coat the cake first refrigerate it and after an hour covers your cake with the remaining ganache to make it as smooth and level as possible as you can, then put it back in the fridge for 2 to 3 hours. ( I'm not going to teach you how to construct the cake for sure some of you are better than me.)😉
13. Place water in a small bowl. Then sprinkle gelatine across the surface, mix just so all the powder is wet. Leave for 5 minutes - it will become like a rubber consistency. (This is called "blooming gelatine".)
14. Place cocoa and water in a medium saucepan then mix until virtually lump-free.
15. Add the cream to the cocoa mix and stir. Add the sugar, then GENTLY continue to mix to combine.
16. Turn the stove onto medium-high heat. As soon as it comes to a boil while cooking the glaze try to catch as many bubbles as you can, turn off the stove. Add gelatine lump, then stir until it dissolves and you have a smooth glossy glaze. (There may be some white foam, that's ok.)
Checklist before you start pouring to ensure you nail it!
Your glaze is at 30°C/86°F (give or take 2 degrees);
You strained into the pouring jug just before using it; and
The cake was chilled for at least 30 minutes.
17. Take out the chilled the from the fridge and pour starting in the middle of the cake, pour in an expanding spiral motion outwards towards the edge of the cake, so the glaze spreads across the surface and down the sides. Pour with confidence!
18. Decorate your cake the way you want it to be. and don't forget to tidy up and cover some flaws in your cake.
Enjoy!
T H A N K Y O U F O R W A T C H I N G ! ♥
감 사 합 니 다 ♡
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________________________________ - Jak na to + styl
I have tried this recipe and super yummy talaga!!! The sweetness, moist, and everything are just perfect, wala akong masabi. Nagustuhan rin ng lahat dito, pati kapit bahay ko haha. THANK YOU SO MUCH FOR SHARING SIS❤️❤️❤️
Sobrang perfect ng video na to
Thank you for sharing❤️God bless❤️❤️❤️
Looks delicious… great job.
😍😍😍😍looks yummy
Sooo perfect!! Very talented woman ♥️👏🏻
Thank you mam for sharing
Wow😋
Yummy!! 💖
so nice and beautiful, thanks for sharing.
Ang perfect! No wonder this video is gaining a lot of views kasi even kami na nanunuod lang eh nasasarapan na. Bet na bet ko ang gold decor ng cake. Congrats Jesse Choi ASMR! ♡
Hi po PMSK👋
Salamat po dinala nyo po ako dito... Sarap subukan at kainin lahat ng luto ni miss jesse choi😋😍
Salamat ❤🥰
Mukhang ang sarap. 😜
Wow looks yummy 🥰😍😍😍
Oh my gee! Ang perfect nag pagkakagawa and looks yummy :-) Thanks sa vid. Yan ang next ko gagawin. Godbless!
Thank you for sharing! Looks delicious. New subscriber here..❤️
Yummy lasa palang tinalo mo pa bhe cake ng nasa coffe shop dto sa korea
So elegant ng cake. New subscriber here. I enjoy watching your video ❤️ hope ma try ko ito. Newbie in baking
oh my! thank you sooo much for sharing this! ingredients are very simple yet youve manage to have this beautiful delicious art! I'll definitely try this and follow it step by step 😍🥰
I'm kinda concern with the temp of glaze since i dont have any tools to measure it, any tips pls? Thank you! 😘
@@JesseChoi77 thank you for responding! will take note of this. 😊 GodBless!
The cake looks so perfect!!
Pwede po kaya mga Gulaman powder na available dto sa Pinas?
Thank you for sharing this recipe. Ask lang just to make sure, 10 tsp po ba ang measurement ng gelatin powder?
Pwde po kaya ung nestle all purpose flour gamitin? ❤️ i love ur vids po thank u sa recipe
Puede po ba all purpose cream ang gamitin sa hot cream mixture.
What size of pan did you use?
If gagawin cupcakes mam ilan pcs kaya magagawa
Ayan ung cnasabi ko kanna, lakas maka sosi
Hi.. pwede po malaman brand ng cocoa powder na ginamit mu.. thank you..
Ano pong size ng baking pan ginamit nyu? Thanks😊
Ask lng po ano po yong gold na nilagay nyo as decoration sa cake.?at what size is your cake .
Unsweetened cocoa ba yung gagamitin? Thanks for answering.
Yes po
Pwede po kaya half recipe nito?
Ano po ung.top water???
Tsaka po anong gamit niyong whipping cream?
@@JesseChoi77 same din po ng water para sa mirror glaze???
Mah,ano brand gamit mo sa cocao powder mo?at chocolate ganache mo.tenke.pm ko lng saken.😊❤️
@@JesseChoi77 hi, pwedeng pasend rin po?
What size cake tin is this
@@JesseChoi77 ok thanks I just cooked mine I opened the door at 50 minutes to check & they have sunk 😔 lucky it is a trial one 😃
@@JesseChoi77 yeh that’s what I was doing I had more batter in my pan but I didn’t adjust the time so when I opened the oven at 50 minutes it wasn’t ready & it deflated, I will try again,
@@JesseChoi77 Thankyou I will try again with the correct weight in the pans 😀
Magkano po kaya kung ibenta?
Hi po. Got confused lang po on which one to follow regarding sa Chocolate Mirror Glaze. In the video : Gelatine Powder = 10 tsp,
Tap Water = 8 tbsp. In the written description : Gelatine Powder = 14 tsp, Tap Water =13 tbsp. Ask ko lang po kung which one should I follow, the one in the video or the one in the description ?
Thank you very much po for sharing your recipe.
@@JesseChoi77 Thank you po for the quick reply and guiding sa recipe. I'll try to make this soon for my family. Thank you again po. ❤
Ano daw susundin? Ang nasa video pr sa description? Deleted mga replies nya eh
Sorry po ng move kasi ako to another email kaya lahat ng replies ko kasama na delete except sa lahat ng content, like, commnet except mine and subscribers po.
Please follow the description ksi nag kakamali po talaga ako sa videos lalo na pag na i post na ito d ko na po maiedit. Kaya please follow my description po. Pasensya na po.
Hope you saw my reply.
Jesse Choi ASMR thank Chef for answering mu question. No problem po