Chocolate Truffle Cake Layering by Chef Kunal, Foodybreaks
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- Dutch Truffle : The Highest selling cake of all time has got to be the toughest to crack, here check out this simple demo on how to knock it out of the park, we may have missed one step of spreading the hot ganache but the simplicity of the cake will surely make up for it.
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This video is very helpful to me sir, every time i was making truffle cakes im very disappointed by there final look, but now im just using your tricks they were working so perfectly 🙌 🙏 thanks for guidance
Glad to know that ❤️👍
I couldn't find a better video for chocolate truffle..
Thank you very much for explaining soo correctly Sir 😊
Thankyou🙏
Thank you so much sir...aapka video dekh ke maine cake banaya ..jo bahot accha bana.Thank you soooo much.
Being honest ..when I first saw your video months ago, I didn't got anything ...but now as I know a bit knowledge about cakes ...I appreciate your work and this video is really helpful 👍
Grateful, Happy Baking 🙏
Every minute detail covered!! Thankyou Sir.. I was literally looking for such authentic video on chocolate truffle.. Finally no more truffle cake failure😍😍
Thankyou so much, Happy Baking 🙏
Hey MALA Dixit could u plz share me this ganche recipie
Aapki aawaz siddharth shukla jesi lag rhi hee jo bigg boss 13 me aata tha
😀 I didn't realise
MashALLah , Bohat Perfect and delicate, very Professional baking .
Masala perfect ya cake perfect
@@manojvishwakarma5010 Cake Perfect.
Thanks Chef Kunal... this is a nice re-run on your easy learning techniques...
Yes that's what this channel was designed for, to be an easy revisit to technique for our Academy's Alumni
Mast 😊👍
C: creation
A: amazing
K: knife
E: eager to eat cake
Awesome definition ❤️😁
@@foodybreaks thanks ur amazing
Good. Super Cake : Subscribed
Masha Allah, very nice your chocolate Cake making
Hi chef …I m so impressed seeing u replying to every one queries…..👍
Ty
For many hours this can be refrigerate it after final touch up and before order
Amazing wow👌👌👌👌
Very helpful tips gr8 presentation
Thankyou🙏
Awesome way of teaching..
Just wow 😍
Sir , what is the difference between truffle and Dutch chocolate cake.. well explained 👏👏
They are the same, different people call it differently in different parts of India
@@foodybreaks thank u so much..
Great 👍 just awesome 😊
love it this... thanks for wonderful video
Very informative and well explained 👌👌 thanks a lot, Sir 🙏🙏
Thankyou 🙏
I m a homebaker....and it was really difficult to calculate how much ganache should be used for half kg cake...ur tips helped me a lot
Thankyou, ideally not more than 50% for filling and finishing
Neat and clean
Bahut badhiya chef aap cream se icing bhi karna shikhaye plzzz
Yes, please do check our the other videos on our channel🙏
salam şef biskvitin arasına qanaj çəkirsiz yoxsa şakaladlı krem
Ur explaining really very well. 🙏😊
My truffle cake for half kg always ends up with 750 to 800 gms. Please suggest how should I maintain the weight to 500 gms
I exactly have this problem
The best advice is to only make one internal layer of ganache in between two sponge layers and then finish the cake with ganache and Glace drip, less layers means less weight, try it, otherwise thin out the Sugarsyrup to a 1sugar:4water ratio syrup
its so good
sunder sir, easy information
Super 👌 yummy
A very detailed tutorial, thank you chef. How much ganache will be needed for 2, flat 7 inch cakes?
Depends on the outcome, but a 1/2kg Cake takes about 300gm of ganache inside and till crumb coat
Well explained 😍 couldn't get better explanation den this thanks sir 😍🤗
🙏🙏
gainash bn jne k baad jab fridge se nikale ge fr whipp kre?
ya pehle melt kre usse fr whipp kre plz reply???
Ganache ko sirf halke se mix kijiye, whip nahi karte ganache ko
Ratio of choclate and cream for ganache
Superb..sir can you make a video on the difference between dutch and truffle cake
Not much difference between the two
What is the ratio of the sponge and truffle icing?? Is it 250 gms of sponge and 250 grams of truffle icing?
It's 250gm of sponge + 250g of ganache which is used for both filling and icing (frosting outer part of the cake)
How to get Matt finish on ganache cake
Superb .I subscribed ❤️
Nailed it
Sir my chocolate always melts i really dont knw y after crumb coating it melts
Hii if I keep in fridge it will become hard know....how much time should I keep in room temperature to make it soft while cutting the cake....and can I keep fondant toppers upon cake without pouring hot ganache ? Pls pls pls reply it will be helpful ❤️❤️❤️❤️
To finish any chocolate cake you need to set the ganache through refrigeration so the top coating doesn't mess up the finish, the ganache you pour isn't very hot, approximately 45°C
Also if you're coating fondant on top of the cake the ganache should be set firm through refrigeration as a must
And if you want to cut the cake, ideally keep it in room temp for 20-30mins (In Indian weather)
Thankyou so much @@foodybreaks
@@foodybreaks is this 1 kg cake
@@shaaliniravi9384 1/2kg
Plz explain how uh make chocolate which you spread on the cake sponge
Nice
Sir. What will be the ratio of ganache.. How u get such nice thick ganache.. Plss guide
Market style Cake sponge ki recipe upload kijiye na bigginers ke liye
Will share soon, check our Genoise Sponge video
Happy New Year!!! Thankyou Chef🙏🏽 . It was indeed a great video
Thank u 🙏🙏
Chef 👨🍳
Plz chef Kunal aap cake shop me milte he wo chocolate ball ki recipy Sher karo plz
Dark chocolate+ fresh cream messering ki ahe sir
How mch chocolate need for half kg????
250gm of ganache so approximately 160-200gm of chocolate
Very informative thank u so much sir
Sir after covering the cake fondant can we keep the cake in fridge overnight???
Ideally no, but if you cover it up properly in a container of cling film wrapped cake box, it should not be a problem
Superb sir
Hi I wana make 2tier cake of one kg and half kg. So how much cream and chocolate ratio will I use in to çover both. In please reply soon
If we apply water does the cake & ganache spoil???
Not if it's controlled, if it's too much water it will be liquidy
Sir sugar water se cake soft ke sath creak hoti he??
Sugar water jyaada daale toh Haan crack ho Sakta hai sponge, eggless premix sponge main syrup thoda kum daale
Hello sir, thanks for sharing. Loved your voice. Could you pls share your cake premix recipe for 500 gm or 1 kg cake ?
1kg premix + 450gm Water + 50g Oil mostly does it for us, baked at 165° C till a probe in the centre with a toothpick comes out clean
@@foodybreaks oh wow thanks for reply sir that’s so fast and kind of you 🥰
@@foodybreaks sir can you pls explain again for a 500 gm sponge?
@@ishitashah4267 use 190gm of premix for half kg cake
sir mera whip cream nosel m dalte vakt thin ho jata h kyu esa hota h
Jab aap cream whip karte ho, agar usme garmi ajaye, toh cream pigalne lag Jata hai, piping bag zyaada Der haath main pakadne se haath ki garmi usse lag jaati hai
Simple solution, Whipped cream ko jitna ho saake Thandi Temperature 10Deg C Ka aaspaas whip kare aur phir fridge main rakhe, halke haath se phetke use karle jab zaroorat ho, aur ho sake toh Cakes ko AC room main hi banaye
wm very new subscriber😉 loved the way prepared it!!
i hv got only one question for chocolate glaze wen i add cream or milk to my leftover ganache(wich i hd used fr frosting) instead of a flowy silky ganache it turns lumpy and it seems i cant use it..its destroyed alerady?? why is it so..it happend mny times
To avoid the lumpiness, add sugar syrup to your left over ganache, about 10-15ml to every 100g of Ganache and heat till 40°C, cool it till 37°C and then glaze it, use a thermometer for accuracy
Another solution is to use choco flavoured cold glaze which can be warmed slightly or diluted with filtered water and poured over the cake
Very nice cake
This is amazing. But if someone can help me my cake and the ganache/cream between the layers dont hold each other they fall apart can i know the reason.
Try a 2 parts choco compound with 1 part Amul Cream ganache, it's better for cakes, or increase the choco compound per part of cream, to thicken it and help it set better, also don't forget to do a crumb coat and set in the freezer for atleast 20mins if you're in a hurry, or longer
@@foodybreaks Chef will this help for easy slicing? My cakes dont slice easily at times the cake and cream in between get separated
@@sanchijain6144 Once it's set, slice with a clean and hot Bread knife, you can heat using hot water or a Gas torch
Sir plz choclate ki filling kaise banaye wo b bata de
100gm of Hot Amul Fresh cream + 200gm of Dark Compound melted, mixed together and strained, stand store in the fridge
nice one 😊
If I spread the garnish with hot knife. Is it ok ? Or will it spoil the cake as in the layers while cutting
It's ok but use quick movements 👍
Can u suggest some best oven brands in India?
Unox / Gorenje / We use Safire Industries Oven
Sir cold cake aur normal cake me kya difference hai ?
Can we use butter paper instead of acetate sheet?
Yes but acetate sheets are easier to work with
Thanku❤
A video on ganache as well plz
Sir how much ganache in grams is needed for half kg came ?
Hi Chef... pls do some eggless Cke recipies
Sir could u plz share recipie of ganache my usually get hard with the ratio
What is pound in cake like 1 pound 2 pound .
Sir Please give the perfect recipe of truffle chocolate...
200gm Melted Dark Compound + 100gm Hot amul fresh, mixed together, strained and cooled to store or use
@@foodybreaks thanx sir ,,we can use the wheeping cream instead of Amul cream.
Nice😍😍😍❤️
Ganache recipe
100gm of Hot Amul Fresh cream + 200gm of Dark Compound melted, mixed together and strained, stand store in the fridge
Nice cake
Quantity of choco to cream for the ganache pls
Chocolate ganache recipe
100gm of Hot Amul Fresh Cream + 200gm of Dark Compound melted, mixed together and passed through a strainer, refrigerate to set and to store
How did you prepare cake base I request u to share plZ
Sir..please let me mnow which premix you use for cake base...im ur subscriber
Pillsbury/ Pristine both are good
Awsome
Thanks so much🙏🙏
Can you pls tell the recipe of ganache?
Hi
If we keep the cake to set for 1hr it doesn't hardens?
Not completely, but it needs to set so you can do the finishing
Please tell the recipe of chocolate ganache
100gm of Hot Amul Fresh cream + 200gm of Dark Compound melted, mixed together and strained, stand store in the fridge
Sir can you pls tell us how to make ganache color black
Use a Dark Ganache and add Super Black Color Gel to it, as needed
Sir...500 g ke cake ka kya rate h... Home bakers ke liye... Chocolate truffle cake ka
1/2kg choco truffle cake Ka cost price approximately Rs 225-250 tak ana chahiye
Hi Sir, plz share eggless Vanilla base recipe.
For ganach how much ratio of fresh cream and dark compount we have to take
Because my chocolates melts
2 parts dark Compound to 1 part amul fresh cream / any cream above 28% milkfat
Tnx❤
Which chocolate compound do you use for ganache.
Van leer / Morde / whichever is available 😁
Sir.. verry helpful... let me know the tin size
For this demo we have used a 7" dia round X 2.5" deep aluminium baking tin
Sir what is the size of the sponge is it 6inch or 4inch
It looks like 6 inch
6inch Round Sponge x 2inch Height
How we will get this consistency of ganache
2parts Dark Choco Conpound:1 Part Cream has yielded this Ganache for us
bu àrada Azərbaycandan salamlar
Ganash ki Praporstion kay he sir
Wow! I can never do that finish! My cakes always turn out really good in how they taste but the finish? Not so much! XD
Keep Practising, they will become awesome before you know it
What should be the price of this cake for half kg?