THE BEST chocolate cake recipe EVER- with yoyomax12 скачать в хорошем качестве

THE BEST chocolate cake recipe EVER- with yoyomax12

This is one of the best chocolate cake recipes I have ever tasted. It is a family favourite! I also show how to turn this cake into espresso cupcakes with a very nice filling. My original theme words/music composed and sung by Jason Shaw    / audionautix   This is actually really three recipes (chocolate cake, chocolate espresso cupcakes and the chocolate espresso frosting) CHOCOLATE CAKE (My Mom's recipe, origin u/k) This cake stays moist and yummy for days. 1/2 C rolled oats 1 tsp baking soda 1 1/2 cups boiling water 6 tbsp shortening 1 1/2 cups brown sugar 2 eggs 1 tsp baking powder 1/2 cup unsweetened cocoa 1 cup flour dash of salt (I don't show that in the video, I added it to the flour) Mix the oats, baking soda, shortening and boiling water in a bowl, stir and let cool. Add the brown sugar and blend. Blend in eggs, cocoa, baking powder, salt and flour. Mix until well blended. Pour into greased 9x13" pan or two smaller round cake pans. This will also make approx. 24 cupcakes. Bake large cake at 350F for about 30 minutes until toothpick stuck into the center comes out clean. Cupcakes will take about 15-20 minutes. ESPRESSO CUPCAKES WITH MASCARPONE ESPRESSO FILLING Found this, the frosting and the filling recipes in a Betty Crocker magazine. Make the chocolate cake recipe as indicated above or use a devil's food chocolate cake mix. To this batter add 1 tablespoon of instant espresso coffee powder and mix. Pour into cupcake tins lined with paper liners and bake for about 20 minutes at 350F until tooth pick inserted in the center comes out clean. Cool cupcakes completely. Mascarpone filling: In the video I made half a recipe that's why the amounts don't match what I am saying, below is the full recipe that will fill 24 cupcakes. 1 container 8oz (one cup) of mascarpone cheese 2 tsp milk 2 tsp instant espresso powder 1 cup powdered sugar Milk all of the ingredients together until creamy and well combined. Place in a piping bag with a large writing tip. Press the tip of the decorating tip about halfway into the center of the cupcake and squeeze about 1 tablespoon of filling into the cupcake. The cupcake will expand slightly in your hand, if the tops crack you are putting in too much filling. Chocolate Espresso Buttercream Frosting: 4 oz semi-sweet chocolate 6 tablespoons butter (if you use unsalted butter add a dash of salt to recipe) 3 tablespoons milk 1 tsp instant espresso powder 1/2 tsp vanilla 3 cups powdered sugar Chocolate covered espresso or regular coffee beans for garnish. Melt the chocolate in the microwave, let cool slightly. Mix the butter, milk, coffee and vanilla together until creamy and then add in the powdered sugar gradually, beating until light and fluffy. Add the cooled melted chocolate and beat until combined. Frost cupcakes with frosting and garnish with the chocolate covered espresso beans. Store in the refrigerator. Take them out a few minutes before serving to let them come to room temperature before serving. Answers to anticipated FAQs: You can't taste the oats in the cake, it just makes it moister. You can leave out the coffee, use cocoa powder instead. You don't have to fill the cupcakes. You could sub in butter for the shortening in the cake, but I've never tried it. You could try substituting ricotta cheese or cream cheese for the mascarpone, but it will have a different taste and texture.