The Greek Chocolate Tres Leches: Chocolate Zoumero Cake скачать в хорошем качестве

The Greek Chocolate Tres Leches: Chocolate Zoumero Cake

Zoumero literally translates to “juicy” in the Greek language and keik, well, that’s easy, just means cake. This is basically a juicy chocolate cake. In reality, it is a very moist and decadent chocolate cake that is perfect for any special occasion. Print this recipe here: Serves 12: For the syrup: • 2 cups milk • 1 and ½ cups granulated sugar • ½ cup cocoa powder • ½ teaspoon instant coffee granules • 1 teaspoon pure vanilla extract The Wet Ingredients: • 8 ounces whole milk, at room temperature • ¾ cup olive oil • 1 and ½ cups granulated sugar • 4 eggs, at room temperature • 1 teaspoon instant coffee granules • 2 teaspoons pure vanilla extract The dry ingredients: • 2 and ½ cups (315 grams) all-purpose flour • ½ cup (30 grams) cocoa powder • 1 tablespoon baking powder • ½ teaspoon salt Garnish: • Vanilla ice cream • Homemade whipped cream • Fresh berries • Ground pistachios Preheat the oven to 350 °F, 180 °C. Make the syrup by combining all of the ingredients (except for the vanilla extract) in a small saucepan. Continue to whisk them until the mixture comes to a boil. Remove from the heat and whisk in the vanilla extract. Set aside to cool completely. Make the cake: • Combine all of the dry ingredients in a bowl and whisk together. Pass them through a sifter into a bowl and set aside. • Combine all of the wet ingredients in a large mixing bowl and whisk until combined. Add the dry ingredients in 3-4 batches and whisk until all of the flour is combined. Take care not to overmix so that the cake is nice and light. • Pour the batter in a prepared 9 by 13-inch baking pan. • Bake in the center rack of the oven for 45 minutes or until a toothpick that is inserted in the center of the cake comes out clean. • As soon as the cake comes out of the oven scour it into serving pieces and poke with a toothpick. • Pour all of the syrup over the cake. • Allow the cake to absorb all of the syrup by setting it at room temperature for at least 2 hours. Serving it right away will cause all of the syrup to pool at the bottom leaving the top half of the cake dry. Serve the cake with a dollop of whipped cream and some fresh berries. Store any leftovers in an airtight container in the refrigerator. Enjoy! Official Facebook Page:   / dimitrasdishes   Instagram:   / dimitras.dishes   Pinterest:   / dimitrasdis0637   Twitter:   / dimitrasdishes   Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :) My cutting board: http://amzn.to/2e2p8ED Kitchen Aid Mixer: http://amzn.to/2dQXU0b Food Processor: http://amzn.to/2eXcvZd Microplane: http://amzn.to/2eL2vTo Madeleine Pan: http://amzn.to/2dQU1sm Cheesecake Pan: http://amzn.to/2eXaGeQ Vitamix Blender: http://amzn.to/2eXcvbH Nonstick pan: http://amzn.to/2eL804t Cast iron pan: http://amzn.to/2dQYfjs Pastry Bag: http://amzn.to/2e2v0xD Half sheet baking pans: http://amzn.to/2fcv7cD Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :) Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!