I’m wishing आप another year
Of laughter, joy and fun,
Surprises, प्यार and happiness,
And when your birthday’s done,
I hope आप feel deep in your heart,
As your birthdays come and go,
How very much आप mean to me,
और than आप can know.
I have 2 special treats for you^^
Hope u like:D
A special greeting
link
(click the link to find the surprise)
Last But not least:D
Here's Some yummy good चॉकलेट cake^^
Heavenly चॉकलेट Cake
Ingredients
चॉकलेट Cake:
1 1/4 cups granulated sugar
1 cup खट्टा cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup कोको powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
चॉकलेट Mousse:
1 1/2 cups dark chocolate
1 teaspoon powdered gelatin
1 1/2 tablespoons cold water
1 cup whole milk
5 egg yolks
2 cups heavy cream
Ganache:
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup unsalted butter
2 1/2 cups dark chocolate, chopped
चॉकलेट Buttercream:
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (recommended: Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup कोको powder
Seedless रसभरी, रास्पबेरी marmalade
Directions
Preheat ओवन to 350 degrees F.
For चॉकलेट Cake: Mix granulated sugar, खट्टा cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing मिक्सर on low speed for approximately 2 मिनटों या until combined. Scrape the bowl and add the flour, कोको powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 मिनटों until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 मिनटों या until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
For चॉकलेट Mousse: Melt चॉकलेट and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together दूध and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the चॉकलेट mixture and stir until combined. Let चॉकलेट mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the चॉकलेट mixture.
For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped चॉकलेट to boiled cream let sit for 1 मिनट then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until चॉकलेट is incorporated. Set aside.
For चॉकलेट Buttercream: In a सॉस पैन combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as आप go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a मिक्सर on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 मिनटों या until buttercream comes together and is smooth. Add melted चॉकलेट and कोको powder. Whip until combined. Set aside.
For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic लपेटें lined 10-inch cake pan. Spread a thin layer of रसभरी, रास्पबेरी मुरब्बा on चोटी, शीर्ष of the cake. Spread a thin layer of चॉकलेट ganache on the रसभरी, रास्पबेरी marmalade. Spread a 2 1/2-inch thick layer of चॉकलेट मूस on चोटी, शीर्ष of the ganache. चोटी, शीर्ष with the सेकंड layer of चॉकलेट cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of चॉकलेट मक्खन cream on चोटी, शीर्ष of the cake. Spread a layer of चॉकलेट ganache on top. Put the cake in the freezer for 1 घंटा या longer. Remove from the freezer and gently pull cake out of the pan द्वारा pulling on the plastic wrap. Keep refrigerated until served:D
(lol thought it'd be fun^^ but i wish i could of make it for u though. Well hope u like it and when u try it let
me know how it turned^^)
Wherever आप are, I'll always make आप smile:D
Of laughter, joy and fun,
Surprises, प्यार and happiness,
And when your birthday’s done,
I hope आप feel deep in your heart,
As your birthdays come and go,
How very much आप mean to me,
और than आप can know.
I have 2 special treats for you^^
Hope u like:D
A special greeting
link
(click the link to find the surprise)
Last But not least:D
Here's Some yummy good चॉकलेट cake^^
Heavenly चॉकलेट Cake
Ingredients
चॉकलेट Cake:
1 1/4 cups granulated sugar
1 cup खट्टा cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup कोको powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
चॉकलेट Mousse:
1 1/2 cups dark chocolate
1 teaspoon powdered gelatin
1 1/2 tablespoons cold water
1 cup whole milk
5 egg yolks
2 cups heavy cream
Ganache:
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup unsalted butter
2 1/2 cups dark chocolate, chopped
चॉकलेट Buttercream:
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (recommended: Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup कोको powder
Seedless रसभरी, रास्पबेरी marmalade
Directions
Preheat ओवन to 350 degrees F.
For चॉकलेट Cake: Mix granulated sugar, खट्टा cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing मिक्सर on low speed for approximately 2 मिनटों या until combined. Scrape the bowl and add the flour, कोको powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 मिनटों until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 मिनटों या until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
For चॉकलेट Mousse: Melt चॉकलेट and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together दूध and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the चॉकलेट mixture and stir until combined. Let चॉकलेट mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the चॉकलेट mixture.
For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped चॉकलेट to boiled cream let sit for 1 मिनट then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until चॉकलेट is incorporated. Set aside.
For चॉकलेट Buttercream: In a सॉस पैन combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as आप go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a मिक्सर on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 मिनटों या until buttercream comes together and is smooth. Add melted चॉकलेट and कोको powder. Whip until combined. Set aside.
For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic लपेटें lined 10-inch cake pan. Spread a thin layer of रसभरी, रास्पबेरी मुरब्बा on चोटी, शीर्ष of the cake. Spread a thin layer of चॉकलेट ganache on the रसभरी, रास्पबेरी marmalade. Spread a 2 1/2-inch thick layer of चॉकलेट मूस on चोटी, शीर्ष of the ganache. चोटी, शीर्ष with the सेकंड layer of चॉकलेट cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of चॉकलेट मक्खन cream on चोटी, शीर्ष of the cake. Spread a layer of चॉकलेट ganache on top. Put the cake in the freezer for 1 घंटा या longer. Remove from the freezer and gently pull cake out of the pan द्वारा pulling on the plastic wrap. Keep refrigerated until served:D
(lol thought it'd be fun^^ but i wish i could of make it for u though. Well hope u like it and when u try it let
me know how it turned^^)
Wherever आप are, I'll always make आप smile:D