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Learn making Chocolate Cake with Fresh Cream Frosting in Pressure cooker without Oven. Easy to make with simple decoration but looks beautiful.. Cream Chocolate Cake Recipes on Yummly
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Ingredients requirements Chocolate cake with chocolate fresh cream:
- Take - For chocolate cake
- Require 200 gr (1 3/4 cup) - all purpose flour
- Make ready 70 gr of NATURAL cocoa powder (non dutch)
- Make ready 200 gr - granulated sugar / Xylitol
- Provide 1 tsp baking powder
- Make ready 2 tsp baking soda
- Make ready 1 tsp himalayan salt
- Prepare 2 tsp of instan / espresso coffee powder
- Make ready 120 ml (1/2 cup) vegetable oil
- Provide 3 of eggs (or 2 large)
- Provide 2 tsp of vanilla extract
- Give 1/2 cup - hot coffee (from 1 sachet or 1.5 tsp coffee powder
- Take 1/2 cup for buttermilk
- Take 180 gr (3/4 cup) of sour cream
- Get - Fresh cream (put the whisk and bowl in fridge before hand)
- Get 600 ml for double cream or whipped cream (cold)
- Require 1 cup of cocoa powder (I mix with whittard hot chocolate powder as it wasnt enough)
- Require 1/3 cup for icing sugar (you can add or less this to your taste)
This chocolate layer cake turns out so fluffy and nice. Honestly, it's pretty simple and straightforward to make. Don't over-beat the frosting or it will turn buttery. An incredibly moist, rich, triple layer chocolate cake with whipped cream filling and chocolate buttercream frosting.
Chocolate cake with chocolate fresh cream making process:
- Used 9 inch circle pans. Grease both tins with butter, and use cocoa powder to cover all area. Set the oven to 180c
- Mix the dry: In a bowl, shift the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder — whisk together and set aside.
- In another bowl, Mix the wet: put eggs and oil, vanilla together on whisk until combined. Add the buttermilk and sour cream, mix until combined
- Now, Pour the wet ingredients into the dry ingredients (that we set aside before), last add the hot coffee. Whisk or beat on low speed until the batter till combine.
- Divide batter evenly. Bake in middle rack for about 30 minutes till cooked (use toothpick to check). Remove the cakes from the oven and set on a wire rack. Allow to cool in pans before transfer
- Fresh cream: take out all ingredients from fridge to use right away. Put he double cream, cocoa and icing sugar whisk using low setting till mix. Then use middle / high settings. Stop when it stiff. Taste it to your liking.
- You can now decorate the cake. Put the first cake, add the chocolate cream, put another layer of cake. Then the last cream. Decorate as you please. I put some strawberries as we just been to strawberries farm on that weekend. Oh and cherries!
This was always a favorite in our house! Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit. First birthday cake for princess Jyothsna with a fondant tiara. Its a dark chocolate cake filled with dark chocolate ganache and butterscotch sauce frosted with freshcream.
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