Noen som har prøvd å lage chocolate loovin spoon cake?

[sweety pie]

Vil gjerne ha oppskriften.

For jeg ELSKER denne kaka:)

[Gjest Quake]

aldri hørt om den før så måtte google den..å herrjesus...jeg vil også ha!

[Eske]

Et kjapt Googlesøk sendte meg ikke overraskende til Manuela hos Passion4Baking

[sweety pie]

Et kjapt Googlesøk sendte meg ikke overraskende til Manuela hos Passion4Baking

Ja, har sett den. Har lagd masse av manuelas kaker og desserter. Men akkurat denne synes jeg ikke så ut som den man får tak i bakeriet.

[sweety pie]

aldri hørt om den før så måtte google den..å herrjesus...jeg vil også ha!

Hvis du er sjokoladedigger så MÅ du bare prøve ut denne. Da blir du hekta hekta hekta hehe.

[saltvann]

Fant dette på nett, men uten bilde..

The recipe you are looking for sounds a lot like the "Black Out Cake From the Fifties" cake that we love. Hopefully it will help you out.

BLACK OUT CAKE FROM THE FIFTIES

FOR THE CAKE:

1/3 cup unsweetened cocoa powder

1 cup milk

2 1/4 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter

1/4 cup shortening

2 cups white sugar

3 eggs

2 teaspoons vanilla extract

FOR THE FILLING:

2/3 cup white sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups milk

3 (1 ounce) squares unsweetened chocolate, chopped

1 teaspoon vanilla extract

FOR THE FROSTING:

4 (1 ounce) squares unsweetened chocolate, melted

1/2 cup unsalted butter

1 1/2 teaspoons vanilla extract

3 eggs (pasteurized egg product to equal 3 eggs)

3 cups confectioners' sugar

TO MAKE THE CAKE:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.

Sift together the flour, baking powder, baking soda and 1/2-teaspoon salt. Set aside.

In a separate small bowl, gradually stir 1-cup milk into 1/3 cup of cocoa, then whisk until the mixture is smooth.

In a large bowl, cream together 1/2-cup butter, 1/4 cup shortening and 2 cups sugar until light and fluffy. Add 3 eggs one at a time, beating well with each addition, then stir in 1-teaspoon vanilla. Add the flour mixture alternately with the milk mixture; beat well. Spread the batter evenly into the prepared pans.

Bake in the preheated oven for 35 to 40 minutes, or until the layers shrink from the sides of the pans and the tops spring back when gently pressed with a fingertip. The cake is dense and moist, so be careful not to over-bake it. Cool the layers in the pans for 10 minutes then carefully invert them onto the racks and cool completely.

TO MAKE THE FILLING:

In a small bowl, whisk together 2/3 cup sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt.

In a saucepan over medium heat, combine 1 1/2 cups milk with sugar mixture. Add 3 squares chopped chocolate, and bring the mixture to a boil, stirring constantly. Boil until the mixture is thick and bubbly, about 3 minutes.

Remove from the heat, and stir in 1-teaspoon vanilla. Pour into a bowl and cover with plastic wrap directly on the surface, to keep the pudding from forming a skin. Refrigerate until cool.

TO MAKE THE FROSTING:

In a medium bowl, beat 1/2 cup butter, 1 1/2 teaspoons vanilla and 3 eggs until light and fluffy. Add the confectioners' sugar two tablespoons at a time, beating well after each addition. Beat in the melted chocolate until well blended. Refrigerate for 15 minutes while you fill the cake.

TO ASSEMBLE THE CAKE:

Using a long serrated knife, slice each layer in half horizontally, making 4 layers. Spread the filling between 3 of the layers of cake. Frost cake with the frosting, and then crumble the remaining cake layer. Stick crumbs to the entire frosted surface of the cake. Sprinkle any leftover crumbs over the top of the cake.

Store in a cool place, and serve within 24 hours.

Enjoy!

[AnonymBruker]

Fant dette på nett, men uten bilde..

The recipe you are looking for sounds a lot like the "Black Out Cake From the Fifties" cake that we love. Hopefully it will help you out.

BLACK OUT CAKE FROM THE FIFTIES

FOR THE CAKE:

1/3 cup unsweetened cocoa powder

1 cup milk

2 1/4 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter

1/4 cup shortening

2 cups white sugar

3 eggs

2 teaspoons vanilla extract

FOR THE FILLING:

2/3 cup white sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups milk

3 (1 ounce) squares unsweetened chocolate, chopped

1 teaspoon vanilla extract

FOR THE FROSTING:

4 (1 ounce) squares unsweetened chocolate, melted

1/2 cup unsalted butter

1 1/2 teaspoons vanilla extract

3 eggs (pasteurized egg product to equal 3 eggs)

3 cups confectioners' sugar

TO MAKE THE CAKE:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.

Sift together the flour, baking powder, baking soda and 1/2-teaspoon salt. Set aside.

In a separate small bowl, gradually stir 1-cup milk into 1/3 cup of cocoa, then whisk until the mixture is smooth.

In a large bowl, cream together 1/2-cup butter, 1/4 cup shortening and 2 cups sugar until light and fluffy. Add 3 eggs one at a time, beating well with each addition, then stir in 1-teaspoon vanilla. Add the flour mixture alternately with the milk mixture; beat well. Spread the batter evenly into the prepared pans.

Bake in the preheated oven for 35 to 40 minutes, or until the layers shrink from the sides of the pans and the tops spring back when gently pressed with a fingertip. The cake is dense and moist, so be careful not to over-bake it. Cool the layers in the pans for 10 minutes then carefully invert them onto the racks and cool completely.

TO MAKE THE FILLING:

In a small bowl, whisk together 2/3 cup sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt.

In a saucepan over medium heat, combine 1 1/2 cups milk with sugar mixture. Add 3 squares chopped chocolate, and bring the mixture to a boil, stirring constantly. Boil until the mixture is thick and bubbly, about 3 minutes.

Remove from the heat, and stir in 1-teaspoon vanilla. Pour into a bowl and cover with plastic wrap directly on the surface, to keep the pudding from forming a skin. Refrigerate until cool.

TO MAKE THE FROSTING:

In a medium bowl, beat 1/2 cup butter, 1 1/2 teaspoons vanilla and 3 eggs until light and fluffy. Add the confectioners' sugar two tablespoons at a time, beating well after each addition. Beat in the melted chocolate until well blended. Refrigerate for 15 minutes while you fill the cake.

TO ASSEMBLE THE CAKE:

Using a long serrated knife, slice each layer in half horizontally, making 4 layers. Spread the filling between 3 of the layers of cake. Frost cake with the frosting, and then crumble the remaining cake layer. Stick crumbs to the entire frosted surface of the cake. Sprinkle any leftover crumbs over the top of the cake.

Store in a cool place, and serve within 24 hours.

Enjoy!

Skulle ønske noen oversatte dette. irriterende med engelske linker her inne

[AnonymBruker]

Skulle ønske noen oversatte dette. irriterende med engelske linker her inne

Jeg har andre ting å gjøre..

Men siden den oppskriften ikke var så lett å finne, så kopierte jeg og limte inn det jeg fant.

[Kvist]

Skulle ønske noen oversatte dette. irriterende med engelske linker her inne

Dette er ganske basic engelsk, som veldig veldig mange forstår her i Norge. Hvis du ikke er en av dem kan du benytte Google translate, det blir sjelden perfekt, men mer enn godt nok til at du vil forstå meningen.

Et krav om oversetting når noen har brukt tid og energi på å søke etter oppskrifter som er vanskelig å finne virker bare utakknemlig og storforlangende, selv om det kanskje ikke var du som spurte om oppskriften i første omgang. Og siden det faktisk ble spurt om oppskriften på en amerkansk kake, så er det jo ikke så merkelig at oppskriften er på engelsk heller.

Irriterende med storforlangende anonyme her inne.

[Gjest Solsmil]

Ja, jeg har faktisk prøvd den ! for ganske nøyAktig et år siden, om jeg ikle husker feil. Jeg synes ikke den ble veldig vellykket, og jeg er flink til å bake. Og synes ikke den ble særlig god heller, men alle andre som smakte var uenig da...

[sweety pie]

Fant dette på nett, men uten bilde..

The recipe you are looking for sounds a lot like the "Black Out Cake From the Fifties" cake that we love. Hopefully it will help you out.

BLACK OUT CAKE FROM THE FIFTIES

FOR THE CAKE:

1/3 cup unsweetened cocoa powder

1 cup milk

2 1/4 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter

1/4 cup shortening

2 cups white sugar

3 eggs

2 teaspoons vanilla extract

FOR THE FILLING:

2/3 cup white sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups milk

3 (1 ounce) squares unsweetened chocolate, chopped

1 teaspoon vanilla extract

FOR THE FROSTING:

4 (1 ounce) squares unsweetened chocolate, melted

1/2 cup unsalted butter

1 1/2 teaspoons vanilla extract

3 eggs (pasteurized egg product to equal 3 eggs)

3 cups confectioners' sugar

TO MAKE THE CAKE:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.

Sift together the flour, baking powder, baking soda and 1/2-teaspoon salt. Set aside.

In a separate small bowl, gradually stir 1-cup milk into 1/3 cup of cocoa, then whisk until the mixture is smooth.

In a large bowl, cream together 1/2-cup butter, 1/4 cup shortening and 2 cups sugar until light and fluffy. Add 3 eggs one at a time, beating well with each addition, then stir in 1-teaspoon vanilla. Add the flour mixture alternately with the milk mixture; beat well. Spread the batter evenly into the prepared pans.

Bake in the preheated oven for 35 to 40 minutes, or until the layers shrink from the sides of the pans and the tops spring back when gently pressed with a fingertip. The cake is dense and moist, so be careful not to over-bake it. Cool the layers in the pans for 10 minutes then carefully invert them onto the racks and cool completely.

TO MAKE THE FILLING:

In a small bowl, whisk together 2/3 cup sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt.

In a saucepan over medium heat, combine 1 1/2 cups milk with sugar mixture. Add 3 squares chopped chocolate, and bring the mixture to a boil, stirring constantly. Boil until the mixture is thick and bubbly, about 3 minutes.

Remove from the heat, and stir in 1-teaspoon vanilla. Pour into a bowl and cover with plastic wrap directly on the surface, to keep the pudding from forming a skin. Refrigerate until cool.

TO MAKE THE FROSTING:

In a medium bowl, beat 1/2 cup butter, 1 1/2 teaspoons vanilla and 3 eggs until light and fluffy. Add the confectioners' sugar two tablespoons at a time, beating well after each addition. Beat in the melted chocolate until well blended. Refrigerate for 15 minutes while you fill the cake.

TO ASSEMBLE THE CAKE:

Using a long serrated knife, slice each layer in half horizontally, making 4 layers. Spread the filling between 3 of the layers of cake. Frost cake with the frosting, and then crumble the remaining cake layer. Stick crumbs to the entire frosted surface of the cake. Sprinkle any leftover crumbs over the top of the cake.

Store in a cool place, and serve within 24 hours.

Enjoy!

Takk for oppskriften:)

[sweety pie]

Dette er ganske basic engelsk, som veldig veldig mange forstår her i Norge. Hvis du ikke er en av dem kan du benytte Google translate, det blir sjelden perfekt, men mer enn godt nok til at du vil forstå meningen.

Et krav om oversetting når noen har brukt tid og energi på å søke etter oppskrifter som er vanskelig å finne virker bare utakknemlig og storforlangende, selv om det kanskje ikke var du som spurte om oppskriften i første omgang. Og siden det faktisk ble spurt om oppskriften på en amerkansk kake, så er det jo ikke så merkelig at oppskriften er på engelsk heller.

Irriterende med storforlangende anonyme her inne.

Enig meg deg kvist!