How To Make the Chocolate Covered Checkerboard Cake from Food Wars! Shokugeki No Soma
207 هزار بار بازدید -
6 سال پیش
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This unbelievable checkerboard chocolate cake
This unbelievable checkerboard chocolate cake is infused with epic extra virgin olive oil from Olive Oils from Spain. Find out more about the conspiracy at http://www.tastethetruth.org now!
Thank you to Extra Virgin Olive Oils from Spain for sponsoring today's video!
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Ingredients:
Double Chocolate Olive Oil Cake:
3 cups. olive oil, more for greasing the pan
8 squares of baking dark chocolate
4 tablespoon vanilla extract
5 ⅓ cups all-purpose flour
2 teaspoon baking soda
4 teaspoon sea salt
4 cup granulated sugar
12 large eggs
Olive Oil Chocolate Ganache:
6 squares of dark chocolate, coarsely chopped (baking)
3 ounces (0.375 cups) of olive oil
Chocolate Flower:
Dark brown candy melts
One carton of eggs
Cling wrap
Instructions:
1. Preheat the oven to 325°F. Grease a checkerboard baking pan with a little olive oil
2. Melt the chocolate into two bowls separated by type. Split the vanilla ( one tablespoon for each bowl). Whisk in the vanilla, then set aside to cool slightly. In a separate large bowl, combine the flour, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, olive oil, and eggs until you have a light, fluffy cream, about 3 minutes.
4. Slowly incorporate the flour mixture until it is evenly incorporated, stopping the mixer and scraping down the bowl as necessary. After well combined into a batter, split the batter into two bowls. Fold in dark chocolate into one, and the milk chocolate into the other. You should have two different shades of chocolate.
5. Place Batter Dividing Ring into one prepared pan. Place Batter Dividing Ring in the first prepared 9 x 11/2 in. pan. Pour darker colored batter in outer and center sections and lighter colored batter in the middle section. Fill sections halfway. (for convenient filling, place batter in disposable decorating bag) Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring.
6. Place ring in 2nd prepared pan and repeat steps 1 and 2. These will be the top and bottom layers of your checkerboard cake.
7. For the 3rd pan, pour the lighter color batter in the outer and center sections, and the darker colored batter in the middle section, filling them halfway. This is the middle of your checkerboard. Remove ring and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely.
8. While cakes are baking, well make the olive oil chocolate ganache by melting your baking chocolate into double boiler (glass bowl on top of a pot of boiling water) Once melted, remove from heat and let sit for 5 minutes. Pour in the olive oil and stir. Let sit to room temp to come to desired consistency.
9. Stack cakes accordingly on a wire rack set a top a baking sheet. Pour ganache over the cakes and let set before transferring the cakes to your dish or cake stand of choice.
10. To create your chocolate flower, wrap a carton of cold eggs with cling wrap. Melt your dark chocolate candy melts in a small bowl. Dip each wrapped egg half way into the candy melts. Let cool chocolate side up in the egg carton. The coolness of the egg will set your petals pretty quickly, but cool in the fridge for 15 minutes. Once completely set, peel off your chocolate petals from your eggs. (they should come off easily) In a cupcake liner, make a dab of melted candy melts and start placing your petals all the way around and a flower will start to form.
=================
Download the Soundtrack:
http://jimmywong.bandcamp.com/album/f...
=================
Produced by John-Paul Hoang
Subscribe: http://bit.ly/FeastOfFictionSub
Check Out Our Most Requested Recipes! http://bit.ly/FeastOfFictionRequested...
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Thank you to Extra Virgin Olive Oils from Spain for sponsoring today's video!
=================
Buy the Checkerboard Cake Pan: https://amzn.to/2LqaTf0
=================
Send us your creations on Instagram, Facebook, and Twitter!
=================
Ingredients:
Double Chocolate Olive Oil Cake:
3 cups. olive oil, more for greasing the pan
8 squares of baking dark chocolate
4 tablespoon vanilla extract
5 ⅓ cups all-purpose flour
2 teaspoon baking soda
4 teaspoon sea salt
4 cup granulated sugar
12 large eggs
Olive Oil Chocolate Ganache:
6 squares of dark chocolate, coarsely chopped (baking)
3 ounces (0.375 cups) of olive oil
Chocolate Flower:
Dark brown candy melts
One carton of eggs
Cling wrap
Instructions:
1. Preheat the oven to 325°F. Grease a checkerboard baking pan with a little olive oil
2. Melt the chocolate into two bowls separated by type. Split the vanilla ( one tablespoon for each bowl). Whisk in the vanilla, then set aside to cool slightly. In a separate large bowl, combine the flour, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, olive oil, and eggs until you have a light, fluffy cream, about 3 minutes.
4. Slowly incorporate the flour mixture until it is evenly incorporated, stopping the mixer and scraping down the bowl as necessary. After well combined into a batter, split the batter into two bowls. Fold in dark chocolate into one, and the milk chocolate into the other. You should have two different shades of chocolate.
5. Place Batter Dividing Ring into one prepared pan. Place Batter Dividing Ring in the first prepared 9 x 11/2 in. pan. Pour darker colored batter in outer and center sections and lighter colored batter in the middle section. Fill sections halfway. (for convenient filling, place batter in disposable decorating bag) Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring.
6. Place ring in 2nd prepared pan and repeat steps 1 and 2. These will be the top and bottom layers of your checkerboard cake.
7. For the 3rd pan, pour the lighter color batter in the outer and center sections, and the darker colored batter in the middle section, filling them halfway. This is the middle of your checkerboard. Remove ring and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely.
8. While cakes are baking, well make the olive oil chocolate ganache by melting your baking chocolate into double boiler (glass bowl on top of a pot of boiling water) Once melted, remove from heat and let sit for 5 minutes. Pour in the olive oil and stir. Let sit to room temp to come to desired consistency.
9. Stack cakes accordingly on a wire rack set a top a baking sheet. Pour ganache over the cakes and let set before transferring the cakes to your dish or cake stand of choice.
10. To create your chocolate flower, wrap a carton of cold eggs with cling wrap. Melt your dark chocolate candy melts in a small bowl. Dip each wrapped egg half way into the candy melts. Let cool chocolate side up in the egg carton. The coolness of the egg will set your petals pretty quickly, but cool in the fridge for 15 minutes. Once completely set, peel off your chocolate petals from your eggs. (they should come off easily) In a cupcake liner, make a dab of melted candy melts and start placing your petals all the way around and a flower will start to form.
=================
Download the Soundtrack:
http://jimmywong.bandcamp.com/album/f...
=================
Produced by John-Paul Hoang
Subscribe: http://bit.ly/FeastOfFictionSub
Check Out Our Most Requested Recipes! http://bit.ly/FeastOfFictionRequested...
The Official Feast Of Fiction Cookbook! http://feastoffiction.com
FOLLOW & Send us your creations!
@FeastofFiction
Instagram: Instagram: FeastOfFiction
Facebook: Facebook: FeastOfFiction
twitter: Twitter: FeastOfFiction
Follow ASHLEY!
➤ instagram: Instagram: ashrachelle
➤ facebook: Facebook: ashleyadamsonline
➤ twitter: Twitter: ashleyquiz
Follow JIMMY!
➤ instagram: Instagram: jfwong
➤ facebook: Facebook: therealjimmy
➤ twitter: Twitter: jfwong
#FeastOfFiction
6 سال پیش
در تاریخ 1397/04/22 منتشر شده
است.
207,055
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