LAYERED SPONGE CAKE WITH CHOCOLATE BUTTERCREAM, DOBOS CAKE from HANIELA'S скачать в хорошем качестве

LAYERED SPONGE CAKE WITH CHOCOLATE BUTTERCREAM, DOBOS CAKE from HANIELA'S

I made Dobos Cake with Chocolate German Buttercream. In this video I show how to make delicious Dobos Layered Cake filled with velvety chocolate buttercream. Enjoy. I love to bake, decorate cookies, cakes, cupcakes. Have a suggestion for a video, leave me a note below or email at hani.hanielas@gmail.com Thanks for watching. INSTAGRAM -   / hanielas   FACEBOOK -   / 130417213664312   TWITTER -   / hanielas   BLOG - http://www.hanielas.com/ PINTEREST -   / hanielas   YOU TUBE -    / hanielasblog   GOOGLE + - https://plus.google.com/u/0/b/1157061... SugarVeil How To Video    • SugarVeil® Lace WEDDING COOKIES, HANIELA'S   DOBOS CAKE RECIPE (finished cake can be refrigerated for a week, actually it is better when rested at least for 10 hours, get even better second day) Sponge Cake Layers 12 eggs separated /12egg yolks and 12egg whites/ 1 3/4 cup flour 1cup granulated sugar 1 tbl vanilla extract 3/8tsp baking soda salt, little bit for the egg whites and pinch stirred into the flour Chocolate German Buttercream custard/pudding: 3 cups milk 4 1/2 tbl flour 4 1/2 tbl corn starch 1/4 cup cocoa powder 6egg yolks 1cup granulated sugar 1/2 cup chocolate chips, dark and milk combined -------------------------------------------------------------------------------- creamed butter : 8 sticks room temperature unsalted butter 1/4 cup cocoa powder 1 1/2 cup powdered sugar, use more if sweeter buttercream is desired 1 tbl vanilla extract 1tbl light rum, preferable tea rum Whisk together 1 cup milk, egg yolks, sugar, cocoa powder, starch, flour until smooth. Add mixture to remaining 2 cups of milk. Heat and cook until thickened and boiling, stirring constantly, add chocolate chips, cook at boiling temperature for about a minute. Stir until chocolate is all melted and combined well. Strain through the mesh sieve. Cover tightly with the plastic wrap, let cool to room temperature. Beat butter and powdered sugar, then add cocoa powder, beat until well combined, and creamy. Gradually add room temperature pudding into the room temperature creamed butter. Beat well after each addition. Lastly beat in vanilla and rum. Ganache Topping 1cup chocolate chips 1/2 cup heavy cream Heat cream until nearly boiling, pour over chocolate, let sit for 5 minutes. Whisk, until smooth. Let cool for 10-15 minutes, pour over chilled cake. TOOLS USED IN THIS VIDEO SUGARVEIL MAT SUGARVEIL ICING NEEDLE TOOL by PME http://amzn.to/2gs1UWz DISPOSABLE PIPING BAGS http://amzn.to/2jN7d5w Or I like these they are a bit thicker DISPOSABLE PIPING BAGS http://amzn.to/2jNBaT1 BAKING SHEETS my favorite brand to use http://amzn.to/1oQHhIp PARCHMENT PAPER - I love this one, it doesn't curl up http://amzn.to/1RxuJys AMERICOLOR EDIBLE MARKERS http://amzn.to/1Qdt4Or SUPER FINE TIP EDIBLE MARKER by Rainbow Dust http://amzn.to/1WRExor EDIBLE MARKERS by FooDoodlers http://amzn.to/1T3wpTK EDIBLE MARKERS by FooDoodlers - fine tip http://amzn.to/1OFDRMR AIRBRUSH - I use this one in my videos http://amzn.to/1KV0HW6 AIRBRUSH COLORS http://amzn.to/1QPJArb METALLIC AIRBRUSH COLORS http://amzn.to/21BtYZZ AMERICOLOR ELECTRIC FOOD COLORINGS http://amzn.to/1OFDTVc AMERICOLORS FOOD COLORINGS http://amzn.to/1n8bvVq STAINLESS STEEL NEEDLE TOOL http://amzn.to/1TI844I Music Courtesy of Audio Network FTC Disclosure: I get commissions for purchases made through links in this written post. If you click through and make a purchase, I earn a small commission. Don't worry though, I only link to things I love and tried myself in my videos.