Super Moist & Fudgy Chocolate Cake | Chocolate Caramel & Mirror Glaze скачать в хорошем качестве

Super Moist & Fudgy Chocolate Cake | Chocolate Caramel & Mirror Glaze

This SUPER MOIST Chocolate Cake is everything you want in a chocolate dessert. Soft layers, deep chocolate flavor, and a perfectly balanced texture that melts in your mouth. From the moist chocolate cake base to the chocolate caramel filling, mocha buttercream, chocolate soaking syrup, mirror glaze, and spider web finish, every layer is built step by step for the best result. This recipe is not about shortcuts. It’s about understanding texture, balance, and technique, so you can make a bakery-style chocolate cake right at home. 🔸 One Important Note By the way, each part of this recipe can be used on its own. The cake base, the chocolate syrup, the chocolate caramel cream, the buttercream, and even the mirror glaze can all be reused in many other cakes and desserts. If you enjoyed this recipe, save the video, leave your questions in the comments, and don’t forget to subscribe for more professional pastry tutorials. 👉 Subscribe for more tasty recipes: ⁨@TheJoyOfPastry 🧾 Ingredients Chocolate Cake Eggs 6 pcs Sugar (for egg whites) 125 g (½ cup + 2 Tbsp) Sugar (for egg yolks) 25 g (2 Tbsp) Flour 120 g (1 cup) Cocoa powder 60 g (½ cup) Baking powder ½ Tbsp Oil 30 ml (2 Tbsp) Milk 30 ml (2 Tbsp) Syrup or honey 20 ml (1 Tbsp) Vanilla extract ½ Tbsp Pan size 22 cm Oven 170 °C Time 40 minutes Chocolate Syrup (For Soaking) Sugar 100 g (½ cup) Cocoa powder 35 g (¼ cup + 1 Tbsp) Oil 60 ml (¼ cup) Milk 600 ml (2½ cups) Dark chocolate 85 g (½ cup) Chocolate Caramel Cream Sugar 150 g (¾ cup) Fresh cream (hot) 240 ml (1 cup) Butter 25 g (2 Tbsp) Dark chocolate 130 g (¾ cup) Coffee Buttercream Butter (room temperature) 300 g (1⅓ cups) Sweetened condensed milk (part 1) 105 g (⅓ cup) Sweetened condensed milk (part 2) 210 g (⅔ cup) Hot milk 30 ml (2 Tbsp) Instant coffee 2 Tbsp Mocha Paste Hot milk 60 ml (¼ cup) Cocoa powder 30 g (¼ cup) Gelatin Mass Water 60 ml (¼ cup) Gelatin powder 15 g (about 2 Tbsp) Mirror Glaze (Chocolate) Water 160 ml (⅔ cup) Sugar 200 g (1 cup) Fresh cream / Heavy cream 120 ml (½ cup) Cocoa powder 30 g (¼ cup) Gelatin mass (prepared) Dark chocolate 85 g (½ cup) Neutral glaze 80 g (¼ cup) Spider Web Glaze Glucose 50 g (2½ Tbsp) Neutral glaze 50 g (2½ Tbsp) Water 15 ml (1 Tbsp) White food coloring (as needed) Decoration Desiccated coconut 50 g (½ cup) Voice-over generated with the help of AI voice synthesis. #MoistChocolateCake #ChocolateCakeRecipe #ChocolateLovers #HomeBaking #PastryTutorial #ChocolateDessert #MirrorGlaze #BakingFromScratch