Bonus Income: Learn 3 Mixer Chocolate Cake Recipes |  Tips Le

Bonus Income: Learn 3 Mixer Chocolate Cake Recipes | Tips Le

Cake is one of the most memorable foods when we are tempted to eat something sweet. If it’s chocolate, then … salivating! In addition to affecting our affective memory, a fluffy cake can also be a way out for those who need extra income.

Research shows that cakes are among the top-selling products in bakeries, and with business opportunities in recent years, small entrepreneurs and informal workers have invested in homemade cakes, pies and other delicacies. Purchases of these cakes and sweets have increased by more than 60%, according to delivery companies.

But before you go into the kitchen, it’s important to make a list of all the materials you need, whether it’s raw materials or appliances. Relying on the help of a mixer, for example, in addition to the production of cakes on a larger scale, the dough is fluffy, and the result you will see is captured on the customer’s smile.

Mixer in hand, Le Biscuit has tested 3 practical recipes you can use to start your business or delight your family over afternoon coffee. Verify:

1- Cake Brigadeiro with ice cream

● 1 and 1/2 cups (tea) sugar

●1 cup (tea) oil

●1 cup (tea) milk

●3 cups (tea) of wheat flour

● 1 cup (tea) chocolate powder

●1 tablespoon baking powder

●Margarine and wheat flour for brushing and flouring

● Chocolate chips for sprinkling

●Cherry in syrup for decoration

●2 cans of condensed milk

●150 g crushed milk chocolate

●6 tablespoons of chocolate flakes such as Ovaltine®

●3 tablespoons of butter

●1/2 cup (tea) cream

● 1/2 cup (tea) chopped cherries in syrup

Preparation: Beat sugar, eggs, butter and milk with a mixer. Transfer to a bowl, add flour, chocolate, baking powder and mix with a spoon. Pour into a greased and floured 22cm x 30cm tin. Bake in preheated oven for 35 minutes or until golden and golden brown. Let cool, remove from the mold and cut in half horizontally. For the filling, heat the condensed milk, chocolate, Ovaltine® and butter over medium heat, stirring until thickened. Divide into 2 parts and let cool. Stir cream into one part of the cream, and chopped cherries into the other. Put part of the cake on a dish and coat with cream with cherries. Put the second part of the cake on top and cover with chocolate cream without cherries. Sprinkle with sprinkles and refrigerate for 2 hours. Remove, cut into squares, garnish with cherries and serve.

2- Chocolate sponge cake with strawberry ganache

●5 eggs (whites and yolks separately)

● 1 cup (tea) chocolate powder

● 2 cups (tea) sugar

●3 tablespoons of butter

●1 cup (tea) milk

● 2 and 1/2 cups (tea) wheat flour

●1 tablespoon baking powder

●Margarine and wheat flour for brushing and flouring

●Strawberry halves for decoration

●2 cups (tea) of crushed milk chocolate

●1/2 cup (tea) cream

●1 tablespoon brandy

●2 cups (tea) chopped strawberries

● 1 and 1/2 cans of condensed milk

●8 tablespoons of chocolate chips

●2 tablespoons butter

●1/2 cup (tea) cream

Preparation: Beat the egg whites with a mixer. Add egg yolks, chocolate powder, sugar, butter, milk, wheat flour and beat until smooth. Switch off, add yeast and mix with a spoon. Pour into an oiled and floured medium-sized round tin and place in preheated oven for 30 minutes or until firm and slightly golden. Remove, let cool, roll out and cut in half. To book.

For the filling, melt the chocolate in the microwave or in a water bath, add cream, cognac and chopped strawberries. Mix and reserve. For the filling, place the condensed milk, Ovaltine® and butter in a saucepan over medium heat, stirring constantly until thickened. Turn off, mix with cream and set aside. Place the piece of cake on a large plate and top with the chocolate strawberry filling. Place the second piece of cake on top and spread with Ovaltine® cream, smoothing with a spatula. Garnish with strawberries and refrigerate until serving.

3- Chocolate cake with walnuts

● 1 cup (tea) chocolate powder

● 2 cups (tea) sugar

●3 tablespoons of margarine

●3 tablespoons of chocolate liqueur

●1 cup (tea) milk

● 2 and 1/2 cups (tea) wheat flour

●1 tablespoon baking powder

●Butter and wheat flour for brushing and flouring

● Chopped walnuts for sprinkling.

●400 g melted milk chocolate

●1 pack of sour cream (200 g)

Preparation: Beat the eggs with a mixer until they double in volume. Add chocolate powder, sugar, margarine, liqueur, milk and flour and beat for 2 minutes. Add baking powder and stir with a spoon. Pour into an oiled and floured 22cm x 30cm tin. Bake in preheated oven for 30 minutes or until golden and firm. Remove, let cool, remove from mold and cut in half horizontally. Mix the filling ingredients. Place a portion of the biscuit on a plate and place the filling on top. Cover with the other half of the cake and sprinkle with crushed walnuts. Cut into squares, wrap in aluminum foil and refrigerate for 2 hours. Remove and serve.

I bet you’re salivating! But of course, in order for the dough to be lush and tasty, you need a good mixer. Do you know where you can buy one? Click here.

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