I’m wishing tu another year
Of laughter, joy and fun,
Surprises, amor and happiness,
And when your birthday’s done,
I hope tu feel deep in your heart,
As your birthdays come and go,
How very much tu mean to me,
más than tu 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 agrio, agria 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 cacao 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 cacao powder
Seedless frambuesa marmalade
Directions
Preheat horno to 350 degrees F.
For chocolate Cake: Mix granulated sugar, agrio, agria cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mezclador on low speed for approximately 2 minutos o until combined. Scrape the bowl and add the flour, cacao powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutos until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutos o 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 leche 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 minuto 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 cacerola combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as tu go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mezclador 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 minutos o until buttercream comes together and is smooth. Add melted chocolate and cacao 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 envolver, abrigo lined 10-inch cake pan. Spread a thin layer of frambuesa mermelada on parte superior, arriba of the cake. Spread a thin layer of chocolate ganache on the frambuesa marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse, mousse de on parte superior, arriba of the ganache. parte superior, arriba with the segundo layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate mantequilla cream on parte superior, arriba of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hora o longer. Remove from the freezer and gently pull cake out of the pan por 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 tu are, I'll always make tu smile:D
Of laughter, joy and fun,
Surprises, amor and happiness,
And when your birthday’s done,
I hope tu feel deep in your heart,
As your birthdays come and go,
How very much tu mean to me,
más than tu 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 agrio, agria 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 cacao 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 cacao powder
Seedless frambuesa marmalade
Directions
Preheat horno to 350 degrees F.
For chocolate Cake: Mix granulated sugar, agrio, agria cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mezclador on low speed for approximately 2 minutos o until combined. Scrape the bowl and add the flour, cacao powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutos until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutos o 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 leche 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 minuto 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 cacerola combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as tu go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mezclador 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 minutos o until buttercream comes together and is smooth. Add melted chocolate and cacao 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 envolver, abrigo lined 10-inch cake pan. Spread a thin layer of frambuesa mermelada on parte superior, arriba of the cake. Spread a thin layer of chocolate ganache on the frambuesa marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse, mousse de on parte superior, arriba of the ganache. parte superior, arriba with the segundo layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate mantequilla cream on parte superior, arriba of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hora o longer. Remove from the freezer and gently pull cake out of the pan por 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 tu are, I'll always make tu smile:D