I’m wishing آپ another year
Of laughter, joy and fun,
Surprises, love and happiness,
And when your birthday’s done,
I hope آپ feel deep in your heart,
As your birthdays come and go,
How very much آپ mean to me,
مزید than آپ 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 chocolate cake^^
Heavenly Chocolate Cake
Ingredients
Chocolate Cake:
1 1/4 cups granulated sugar
1 cup ھٹی, ترش 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 کوکو, نارجیل powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
Chocolate 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
Chocolate 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 کوکو, نارجیل powder
Seedless رسبری, تُوت الارض marmalade
Directions
Preheat تندور to 350 degrees F.
For Chocolate Cake: Mix granulated sugar, ھٹی, ترش cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing مکسر on low speed for approximately 2 منٹ یا until combined. Scrape the bowl and add the flour, کوکو, نارجیل powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 منٹ until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 منٹ یا until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together دودھ 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 chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 منٹ then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
For Chocolate Buttercream: In a ساس پین, سوس combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as آپ go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a مکسر 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 منٹ یا until buttercream comes together and is smooth. Add melted chocolate and کوکو, نارجیل 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 لپیٹ, لفاف کریں lined 10-inch cake pan. Spread a thin layer of رسبری, تُوت الارض مرببا, ویپ on سب, سب سے اوپر of the cake. Spread a thin layer of chocolate ganache on the رسبری, تُوت الارض marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse کی, مووسسی on سب, سب سے اوپر of the ganache. سب, سب سے اوپر with the سیکنڈ layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate مکھن cream on سب, سب سے اوپر of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 گھنٹہ یا longer. Remove from the freezer and gently pull cake out of the pan سے طرف کی 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 آپ are, I'll always make آپ smile:D
Of laughter, joy and fun,
Surprises, love and happiness,
And when your birthday’s done,
I hope آپ feel deep in your heart,
As your birthdays come and go,
How very much آپ mean to me,
مزید than آپ 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 chocolate cake^^
Heavenly Chocolate Cake
Ingredients
Chocolate Cake:
1 1/4 cups granulated sugar
1 cup ھٹی, ترش 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 کوکو, نارجیل powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
Chocolate 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
Chocolate 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 کوکو, نارجیل powder
Seedless رسبری, تُوت الارض marmalade
Directions
Preheat تندور to 350 degrees F.
For Chocolate Cake: Mix granulated sugar, ھٹی, ترش cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing مکسر on low speed for approximately 2 منٹ یا until combined. Scrape the bowl and add the flour, کوکو, نارجیل powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 منٹ until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 منٹ یا until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together دودھ 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 chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 منٹ then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
For Chocolate Buttercream: In a ساس پین, سوس combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as آپ go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a مکسر 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 منٹ یا until buttercream comes together and is smooth. Add melted chocolate and کوکو, نارجیل 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 لپیٹ, لفاف کریں lined 10-inch cake pan. Spread a thin layer of رسبری, تُوت الارض مرببا, ویپ on سب, سب سے اوپر of the cake. Spread a thin layer of chocolate ganache on the رسبری, تُوت الارض marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse کی, مووسسی on سب, سب سے اوپر of the ganache. سب, سب سے اوپر with the سیکنڈ layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate مکھن cream on سب, سب سے اوپر of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 گھنٹہ یا longer. Remove from the freezer and gently pull cake out of the pan سے طرف کی 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 آپ are, I'll always make آپ smile:D