21 Nov Chocolate Brake Down Cake
Chocolate cake base
100g of unsalted butter (room temperature)
260g caster sugar
¼ tsp vanilla essence
46 g of cocoa
¾ teaspoon baking powder
¾ teaspoon baking soda
1 pinch of salt
170 g flour
1 ½ milk
Set the oven at 175 degrees for ground heat. Beat sugar and butter into a white fluffy mass. Then you put in one egg at a time. Then mix the cocoa, baking soda and baking powder into the batter and beat properly. Add some salt and half the flour and milk. Beat well and add the remaining flour. Grease 20 cm of the ovenware with butter and add cocoa so noting from the cake bottom gets stuck in the ovenware and let it bake for about 30-40 minutes.
Filling Choclate cake
2 ½ granulated sugar
1 cup flour
3 tablespoons cocoa
1 teaspoon vanilla
Preheat the oven to 175 C bottom baking. Melt the butter in a saucepan until the butter has melted completely, then add to the sugar and stir until it cools a little. Add eggs and beat on low speed and stir in the remaining ingredients so that everything is well mixed. Pour batter into a form that you have greased up and instead of wheat flour use cocoa to coat the mold with. Let the cake bake for about 15 minutes.
If you are a beginner it goes equally well with a finished chocolate cake.
3 cups cream
1 cup of vanilla sauce powder
Pour in the cream then add vanilla powder and whisk thoroughly but not for too long. Otherwise the sauce becomes too thick. It must be easily processed.
1,000 g (unsalted) butter room temperature
1 cup hazelnuts
1/5 cup warm water
500g icing sugar (use approximately 500 g depending on how sweet you want the butter to be)
½ cup cocoa
I usually take a little extra butter, so be sure that there is enough. Beat the butter properly and add icing sugar and cocoa, while whisking. Add a little warm water at a time until you get the thickness of the butter. Take a little of the butter and mix with crushed hazelnuts. Fill the bottom tart case with vanilla ice cream, the middle part will be smearing cake with hazelnut butter filling. Then in the last cake base and dress the entire cake with a thin layer of buttercream, so that one can get a nice and smooth cake. Let it stand for 15 minutes in the fridge and then decorate the cake with a fresh layer of butter and pipe and add those decorations that you want to decorate the cake with.
Let your imagination run wild and creative
Regards Rani Alhallak