Chocolate Sponge Cake Muffins Food

CHOCOLATE SPONGE MUFFINS RECIPE

Steps:

• Preheat oven to 180 degree C. Line muffin cup with cupcake cases and set aside.
• Take eggs in a bowl and beat till creamy and fluffy.
• Add in sugar little by little and beat again.
• Add vanilla and mix well.
• Add in flour, salt, baking powder and fold gently.
• Add in cocoa powder and mix well.
• Add in hot milk and fold gently.
• Spoon it into muffin mould and bake for 12 to 15 mins till it is done.
• Remove and cool completely.
• Serve.

CHOCOLATE SPONGE CAKE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Mix flour, baking powder, and baking soda together in a small bowl.
• Beat eggs in a large bowl with an electric mixer on medium speed until light and frothy, about 3 minutes. Add chocolate milk, sugar, coconut, and oats; beat until thoroughly combined, about 2 minutes. Slowly add flour mixture to the bowl and beat together until no lumps remain in batter.
• Scoop batter into muffin cups, filling each 2/3 of the way full. Sprinkle a few chocolate chips on top of each muffin.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 20 minutes. Remove from oven and allow to cool, about 25 minutes, before transferring to a serving plate.

CHOCOLATE SPONGE CAKE

Steps:

• In a saucepan, combine 1/3 cup each sugar and water over medium-high heat and cook, stirring, until sugar dissolves. Remove simple syrup from heat; let cool.
• Preheat oven to 425 degrees. Butter two 8-by-2-inch round cake pans. Line bottoms with parchment rounds; butter parchment. In the bowl of a standing mixer fitted with the whisk attachment, combine eggs and remaining 1 cup sugar. Whisk on medium speed until quadrupled in volume and mixture holds a 3-second ribbon, about 10 minutes. Whisk in vanilla.
• In a bowl, combine cocoa and flour. Sift over egg mixture; using a large rubber spatula, carefully fold into egg mixture, cutting through center and lifting gently over sides. Divide batter among prepared pans. Bake until cake pulls away from sides of pan and is springy to touch, 15 to 17 minutes. Remove from oven. Run a small knife around sides of pan. Invert onto rack; remove parchment, and re-invert onto rack to cool completely.
• Using a serrated knife, trim tops of cakes horizontally to level surface. Halve each cake horizontally to form 2 layers. Transfer 1 layer to a serving platter; generously brush with simple syrup and spread 3/4 cup frosting on top. Set another cake layer on top, and repeat process with remaining simple syrup, frosting, and cake layers. Frost top and sides of cake in a swirling motion. Refrigerate until set, about 1 hour.

MARY'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper.
• Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.)
• Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
• Bake for 25-30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
• Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve.

CHOCOLATE SPONGE CUPCAKES!

Steps:

• Beat the butter and sugar until creamy.
• Add eggs one at a time, with a bit of flour and drinking chocolate until combined.
• When all the eggs are added, fold in the excess flour.
• Line a cupcake tin, and put one and a half table spoons into each cup.
• Bake for on hour in a pre heated oven. Gas Mk6/EL200*c/300*F

CHOCOLATE SPONGE CAKE

Steps:

• Preheat the oven to 180C/350F/Gas 4 and grease and line two 20cm/8in sandwich tins with baking parchment.
• Put the cocoa powder and boiling water into a large bowl and mix well to make a paste. Add the remaining ingredients and beat again until combined. This can also be done in a food processor, but take care not to over whisk. Divide the cake mixture between the prepared tins. Bake for about 25-30 minutes, or until well risen and shrinking away from the sides of the tin.
• Meanwhile, for the icing and filling, measure the chocolate and cream together in a bowl and stand the bowl over a pan of simmering water for about 10 minutes, or until melted. Stir from time to time. Set aside and leave until cool.
• Once baked, remove the cakes from the oven and allow to cool for 10 minutes before turning out the tins onto a wire rack to cool completely.
• Spread the tops of each cake with apricot jam. Fill the cakes with half of the icing and spread the remainder on top. Draw large "S" shapes over the cake with a palatte knife to give a swirl effect. Dust with icing sugar and serve in slices.

CHOCOLATE SPONGE CAKE | CHOCOLATE CAKE

Steps:

• Sieve in all the dry ingredients together at first. Add in 1/2 cup of All-purpose flour.
• Next add in 2.5 tbsp of Cocoa Powder
• Next add in 1/2 tsp of Baking powder and 1/8 tsp of Salt.
• Sieve all the dry ingredients together and then set them aside.
• In another mixing bowl add in 2 large Room temperature eggs and the Egg Yolk from 1 Egg.
• To this add in 3/4 cup of Powdered Sugar. Using a hand blender beat everything together until pale. The color of the eggs will slowly change from yellow to pale yellow. It will take about 1 or 2 mins.
• To this add in 1/4 cup of Cooking oil. Use any oil. I added Coconut Oil.
• Now using a hand blender beat everything once again until a thick ribbon consistency. It will take 3 to 4 mins.
• The batter will become slightly thick and flowing after beating till the ribbon consistentcy.
• Next let's add in the dry ingredients. Slowly add in batches and fold along with the wet ingredients using a whisk or Spatula.
• Line a 7 inch round cake pan with parchment paper and transfer the cake batter to it. Tap the cake pan twice or thrice to remove the air bubbles.
• Preheat the oven at 180 Deg C for 10 mins and bake the cake at 180 Deg C for 20 to 25 mins. Or till a toothpick when inserted comes out clean.
• Allow the cake to cool completely and then run a knife through the edges of the pan. Invert and the cake comes easily out of the cake pan.

EGGLESS CHOCOLATE MUFFINS WITH BISCUITS

Steps:

• preheat oven at 180°C.
• grease the muffin moulds & keep aside.
• add all the biscuits in a grinder & grind them to a fine powder.
• transfer powdered biscuits in a bowl.
• add luke warm milk in the bowl, keeping 1 tbsp aside, and mix.
• add eno salt at the center of the batter.
• now add that 1 tbsp of milk, earlier kept aside, over the eno and mix.
• pour batter into the muffin moulds with the help of a spoon.
• tap the moulds to even the batter.
• bake for 20 minutes @180°C in the middle rack of a preheated oven with both the rods on.
• check the done ness of muffins by inserting a toothpick. if toothpick comes out clean, your cake is ready.
• take out of the oven & leave on the wire rack to cool down completely.
• your chocolate muffins with 3 ingredients are ready. Enjoy

CHOCOLATE SPONGE CAKE

Steps:

• Preheat your oven to 180 degrees (conventional oven) and line the bottom of two x 20cm round cake tins with baking paper and lightly grease the sides.
• Sift the cornflour, self raising flour and cocoa into a bowl and set aside until needed.
• Using an electric mixer, beat the eggs, caster sugar and vanilla for approximately 8 - 10 minutes until the mixture is thick and pale yellow.
• Working quickly, sift the dry ingredients again over the the top of the egg and sugar mixture, add the milk and gently fold the ingredients through to combine.
• Spoon the chocolate sponge cake mixture evenly between the prepared tins and bake for 18 - 20 minutes in your preheated oven until the chocolate sponges have risen and began to shrink away from the sides.
• Carefully remove the cake tins from the oven and let the sponges cool in the tins for 10 minutes before carefully turning out onto a wire rack to cool completely.
• Once your chocolate sponges have completely cooled, combine the thickened cream, vanilla essence and icing sugar in a bowl and whisk until soft peaks form.
• Spread approximately 3/4 cup of whipped cream on top of one chocolate sponge before carefully adding the second sponge on top of it. Cover with whipped cream and decorate with the chopped Tim Tams.

CHOCOLATE SPONGE TRAYBAKE WITH SALTED CARAMEL SAUCE

Steps:

• Preheat the oven to 180°C/160°C fan/gas 4. Grease a deep-sided baking tin, 20 x 25cm, and line with baking parchment. In a large bowl and using an electric hand-held mixer, beat the butter and both sugars together until light and fluffy. Gradually add the eggs, beating well after each addition. Sift over the flour, baking powder, cocoa and salt. Beat until well combined then add the milk and stir. Fold in the chocolate chips. Pour into the prepared baking tin and level out the top with the back of a spoon or a spatula. Sprinkle over the cacao nibs (if using). Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Leave to cool slightly in the tin. To make the caramel sauce, place all the ingredients in a small saucepan over a low to medium heat. Gently bring to the boil, stirring until the sugar has dissolved. Boil for 2 minutes, remove from the heat and leave to stand for 5 minutes before serving. Cut the sponge into 9 squares and serve with the caramel sauce and a scoop of vanilla ice cream.

CHOCOLATE SPONGE CAKE

Steps:

• prepare as above

CHOCOLATE SPONGE CAKE

Steps:

• Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and dust with some flour.
• In an electric mixer, beat on medium speed the eggs and sugar until obtain a homogeneous mixture. Add the chocolate powder and mix for 2 to 3 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture.
• Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes (the time depends on the oven).
• Remove the cake from the oven and unmold onto a plate. Let cool completely and serve.

CHOCOLATE SPONGE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.
• Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
• Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
• Once combined, add 1 more large egg and another third of the flour mixture and work that in.
• Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
• Divide the mixture between the tins and smooth the top with the back of a spoon.
• Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
• Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn't touch the water. Leave to cool.
• Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.
• To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.
• Put the second cake on top and push down very gently. Spread the remaining icing over the top.