Easy SEVEN Layer Chocolate Cake | Full Recipe скачать в хорошем качестве

Easy SEVEN Layer Chocolate Cake | Full Recipe

In today's video I share my recipe for a decadent chocolate entremet layer cake! Enjoy! Subscribe: https://tinyurl.com/ButterSc0tch Music: --------------------------------------------------------------- Music track: This Is For You by Lukrembo Source: https://freetouse.com/music Music for Videos (Free Download) --------------------------------------------------------------- Buy Me a Coffee: https://buymeacoffee.com/butter5cotch Specialist Tools: Disclaimer: Some of the links in this description are affiliate links. If you purchase a product through these links, I may earn a small commission at no extra cost to you. This helps support the channel and allows me to continue creating content. Thank you for your support. ----------------------- Rolling Pin: https://amzn.to/4qNHzPz Silicone Cake Mould: https://amzn.to/4oX3eTI Acetate: https://amzn.to/4qP2bHe Frost Form: https://www.frostform.com/products/8-... 00:00 Intro 00:11 Chocolate Cake 02:37 Chocolate Brownie 04:51 Feuilletine Gianduja 07:01 Honey Coffee Ganache 08:21 Namelaka Cream 09:53 Black Mirror Glaze 11:18 Biscuit Base 12:42 Finishing 14:05 Tasting [Ingredients] ◻Chocolate Cake: 85 g Caster Sugar 40 g Whole Egg 25 g Cocoa Powder 80 g All Purpose Flour 1.25 g Salt 1.5 g Baking Soda 0.25 g Baking Powder 80 g Coffee 55 g Mayonnaise 3 g Vanilla Extract ◻Chocolate Brownie: 85 g Unsalted Butter 50 g Dark Chocolate 1tsp Espresso 50 g Whole Egg 75 g Caster Sugar 25 g Light Brown Sugar 2.5 g Vanilla Extract 17.5 g Cocoa Powder 32.5 g All Purpose Flour 2 g Salt 25 g Milk Chocolate Chunks 25 g Dark Chocolate Chunks ◻Feuilletine Gianduja: 15 g Unsalted Butter 15 g Icing Sugar 15 g Egg White 15 g All Purpose Flour 70 g Milk Chocolate 50 g Hazelnut Paste ◻Honey Coffee Ganache: 120 g Milk Chocolate 85 g Double Cream 45% 7 g Coffee Liqueur 10 g Honey 12 g Unsalted Butter ◻Namelaka Cream: 4 g Leaf Gelatine 240 g Milk Chocolate 140 g Whole Milk 40 g Caster Sugar 40 g Double Cream 45% 360 g Double Cream 45 % ◻Black Mirror Glaze: 9.75 g Leaf Gelatine 145 g Caster Sugar 150 g Glucose Syrup 50 g Water 150 g White Chocolate 95 g Double Cream 45 % Black Gel Food Colouring ◻Biscuit Base: 25 g Unsalted Butter 20 g Icing Sugar 45 g All Purpose Flour 5 g Cocoa Powder 10 g Egg Yolk 1 g Baking Powder ◻To Finish: Cocoa Nibs Dark Chocolate [Recipe] 1. Whisk the sugar and eggs together and add the vanilla. 2. Mix in the mayonnaise. 3. Mix the dry ingredients and sift into the batter and fold. 4. Add the coffee and mix. 5. Pour into a lined 7.5 inch sandwich tin and bake for 10-12 minutes at 175 C (350 F). 6. Trim to the size of the frost form, wrap in cling film and refrigerate. 7. Melt the butter and chocolate together and mix in the espresso. 8. Whisk the egg and both sugars together. 9. Mix the butter/chocolate mixture into the sugar and eggs mixture. 10. Add the vanilla. 11. Fold in the dry ingredients and chocolate chips. 12. Bake in the same tin as previous for 160 C (320 F) for 18-22 minutes. 13. Trim to size and place in the acetate lined frost form. 14. Mix the egg white, flour, softened butter and icing sugar together and spread to 0.5mm on a baking sheet. 15. Bake at 180 C (356 F) until browned. 16. Break up into small pieces and fold into a mixture of melted chocolate and hazelnut paste. 17. Spread the resulting gianduja onto the brownie. 18. Place the cake layer on top. 19. Mix double cream, honey and coffee liqueur together and bring to a simmer. 20. Pour over chopped chocolate and emulsify. 21. Add butter and mix. 22. Pour over the cake layer and refrigerate to set then freeze overnight. 23. Combine milk, sugar and 40 g of double cream in a pan and bring to a simmer. 24. Stir in the soaked gelatine sheets until dissolved and pour over the chopped chocolate and emulsify. 25. Stream in the remaining 360 g of double cream while stirring. 26. Pour into the 8 inch silicone mould and add the frozen cake to the centre, weigh down if necessary. 27. Refrigerate to set then freeze overnight. 28. Combine sugar, glucose, water and double cream in a pan and bring to a boil. 29. Dissolve in the soaked gelatine and pour over the chopped white chocolate. 30. Mix in black food colouring. 31. Remove the frozen entremet from the silicone and pour over the glaze when it reaches 35 C (95 F). 32. Cream the softened butter and icing sugar. 33. Mix in the egg yolk. 34. Sift in the dry ingredients. 35. Refrigerate for 1 hour then roll out to 4mm. 36. Cut to a circle slightly bigger than the cake and bake at 160 C (320 F) for 12 minutes. 37. Transfer the cake to the biscuit and top with cacao nibs. 38. On an acetate rectangle (1 inch x the circumference of the cake) spread melted dark chocolate. 39. Wrap around the silicone mould and refrigerate until it keeps its shape. 40. Remove the acetate and wrap around the cake. #baking #cooking #chocolate