beat in chocolate, hot water and vanilla until smooth and fluffy. Chocolate Icing. Bake in 350°F (180°C) oven until cake tester inserted into centre comes out clean (see below for times). 5 L) cake pan. 5 L) round cake pans. 24 muffin cups for cupcakes
Once you take a standard vanilla pound cake batter and swirl it with a Mexican HotChocolate flavored one, you’re really just improving on a classic dessert that you’d be hard pressed to find someone who isn’t going to want a slice
I for one hate hotchocolate and never drink it. I had pinned this recipe a while ago, mostly because I love using my nonstick bundt pan from Mark but also because my family has a strange obsession with stockpiling hot cocoa mix and then never drinking it (we also do this with strawberries)
Coming to today’s recipe this eggless chocolatecake is made in a way the cake batter slowly mixed with well boiled aka hotchocolate mixture in batches so the batter gets shiny glossy and have to pour the prepared batter immediately in the cake pan and bake in pre heated oven to get super spongy chocolatecake
Pour hot cream over chocolate. add hot water until blended. He's got lots of favorites but I always like to try new recipes so I picked this chocolatecake with espresso buttercream
Before serving cakes, remove parchment collars, and garnish with chocolate curls. It's pretty rich, so if you're a chocolate lover, you'll swoon over it
The chocolatecake is ready but if you want icing here is the next step. So as a big thank you to all of you out there without whom this blog would not have progressed I share with you a cake which I finally seemed to have got it right
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