choco sandwich cake with cheese cream frosting
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choco sandwich cake with cheese cream frosting
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Ingredients for cheese cream frosting
Below ingredients are all taken at room temperature of 16 degrees Celsius :
400 grams of soft unsalted butter
1.5 tsp or 15 grams of vanilla extract
260 grams of soft cream cheese ( Philadelphia )
500 grams Icing sugar
Ingredients for cake batter
500 grams of all purpose flour
2 tablespoon of unsalted rich cocoa
1/2 tsp of salt.
2 tablespoon baking powder.
500 grams sugar
Wet ingredients :
170 grams of unsalted soft butter at room temperature.
270 ml vegetable oil
1.5 tsp vanilla extract
250 ml of butter milk ( room temrature milk mixed with a few drops of lime/ vinegar or any citric acids. Kept away for 30 min)
7 ml of vinegar
Ingredients used for decoration:
Left over cake crumbs.
Method of making it :
Use the electric mixer or stand mixer for perfect consistency. Add the soft butter and run the mixer at the higher speed. The butter needs to look creamy in consistency with a pale yellow colour. This should take about 4 minutes in a mixer. In between you may need to stop scrap the butter sticking to the sides of the glass bowl so they are all mixed evenly. If you are from a warmer country restrict it to 2-3 min to avoid the butter from melting
Once the butter is perfectly beaten, add the soft cream cheese. I recommend philadelphia . Also add vanilla extract. Now beat it for another minute until its all blended well. Add in 500 grams of icing sugar little at a time. Do not be tempted to add all that sugar at once before turning on the mixer, as it will blow up to a cloud around the mixer and settles down in the surrounding area. giving you additional work of cleaning the surrounding. Beat it until all of the sugar is well amalgamated,
Once done shut it in an air tight container and refrigerator for an hour or more until the Cake is baked and cooled. If the cream cheese prepared is in excess, deep freeze it and use it like an ice-cream, believe me. it is much tastier than your normal vanilla ice-cream. Also check out my chocolate dessert where is have presented it with the same cheese cream frosting: . Cheese cream frosting is very sensitive to absorbing flavours from your refrigerator , so be sure to enclose it with airtight container or bag before refrigerating it. Onion and garlic flavours can be the worst thing for cream cheese frosting. Butter is my first preference in this recipe, dues to the thickness in its consistency of the cream, thus making it easier for application.
Before we start making the cake batter set the oven for preheat at 175 degrees Celsius for 15 min. Also prep your cake tins by greasing it with oil/ butter and giving it a gentle dust of the flour . I have taken 3 tins of 6 inches each.
Hand whisk the dry ingredients thoroughly to remove all the lumps in the dry mix. Add 170 grams to the mixer. Also add a total of about 500 grams sugar, but little at a time while slowly mixing the butter at a low speed setting for 3-4 minute. I recommend granuated or fine sugar. At this stage add 3 eggs to this whisk until well amalgamated. DO not forget to scrape the sides of the bowl occasionally to ensure a even mixing. Add 270 ml of vegetable oil and 1.5 tsp of vanilla extract and whisk that on a low setting until well amalgamated. Add 250 ml of butter milk and 7 ml of vinegar. Butter milk can be made at home by mixing a few drops of lime juice. Vinegar or any citric acid to milk at room temperature kept away for 30 minutes.
Add the dry mix little at a time. Occasionally scrape the edges of the bowl to ensure even mixing. Continue this until all the dry flour mix is mixed well with the wet mix. Our equal quantities into the cake tin. you could use a weighing machine to measure exactly equal quantities. Fill it either to half or just a little more. Dont be tempted to fill the tin to the brim as the batter rises in the oven and can lead to spilling over. If any excess batter pour it into another cake container. By now the oven should be preheated.
Pop the cake tins into the oven at 175 degrees Celsius for 12 minutes as the tins are quite shallow. If your tin has more depth to it or if the quantity of cake batter is more, increase the time in the oven accordingly. Once baked remove it from the oven immediately to avoid further cooking / browning. allow 20 min cooling of period. The cake should be at room temperature before applying the frosting, any warmer the frosting will melt as soon as it comes in contact with the cake which will make it extremely messy. Too much cooling can make your cake dry. So do not leave it too long before decorating it with the cheese cream frosting. Sealing the cake with any kind of cream locks the moisture of the cake.
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