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Sunday 10 May 2026 15:48:34 GMT

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Raquel | Estilo que favorece :

Me gusta para la oficina que hace frío pero al mismo tiempo calor no se si me entiendes 😅

2026-05-10 20:48:11

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chicwithsil :

🥰🥰🥰

2026-05-10 17:45:08

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So many of you asked for a Matilda chocolate cake after I posted the question on my story last week, so here’s my version of it 🤎 Ultra moist cake layers covered in silky chocolate fudge frosting 🫠 Hope you enjoy! Recipe makes one 8-inch (20cm) cake with 3 layers (each layer is approximately 2cm tall). Chocolate cake: 280g all-purpose flour 35g cornstarch 110g cocoa powder (I used Valrhona) 2 tsp baking soda 1 tsp baking powder 6g salt 260g caster sugar 180g dark brown sugar 170g neutral oil 2 large eggs 1 egg yolk 180g whole milk 12g white vinegar 120g Greek yogurt, room temperature 2 tsp vanilla extract 320g hot coffee (I used 2 shots of espresso + enough hot water to make 320g total liquid) 1. Preheat the oven to 160°C fan. Grease the sides and line the bottom of three 8-inch (20cm) cake tins with parchment paper. 2. Combine the milk and vinegar and let sit for about 5-10 minutes. 3. In a large bowl, sift together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. 4. In another bowl, whisk together the caster sugar, brown sugar, oil, eggs, yolk, milk-vinegar mixture, Greek yogurt, and vanilla until smooth. 5. Pour the wet ingredients into the dry ingredients and whisk until almost combined. 6. Add the hot coffee in two additions, whisking well after each addition. The batter will be very fluid. 7. Divide about 580g batter into each prepared cake pan. 8. Bake for about 25-30 minutes, or until the center springs back lightly and a skewer inserted into the center comes out with a few moist crumbs attached. 9. Let the cakes cool in the tins before unmolding. Trim the top of each cake with a knife to create flat layers. Syrup (for brushing the cake layers): 60g water 20g sugar Pinch salt 1. Combine all ingredients in a small saucepan. 2. Bring to a gentle simmer until the sugar dissolves completely. Let cool before brushing onto the top of each cake layer. Chocolate fudge frosting: 200g whipping cream (35% UHT) 2 tsp vanilla extract 280g dark chocolate (I used Valrhona Manjari) 60g milk chocolate (I used Valrhona Jivara) 220g unsalted butter, cubed & room temp 80g icing sugar 10g cocoa powder 3g salt 1. Heat the cream and vanilla in a saucepan over medium-low heat until steaming. 2. Lower the heat and sift in the icing sugar and cocoa powder. Whisk until smooth. 3. Pour the mixture over the semi-melted chocolate and stir until fully melted and glossy. 4. Add the butter gradually in 3-4 additions, stirring continuously until fully emulsified. The frosting will look quite loose at this stage, but it will thicken as it cools. 5. Cover with cling film touching the surface. Let sit at room temperature for about 30-45 minutes, stirring gently once or twice, until thickened to a smooth spreadable consistency. If the frosting still feels too loose, chill briefly in the fridge for about 5-10 minutes before using. Assembly: 1. Brush the first cake layer lightly with the syrup. 2. Spread a layer of frosting (about 170g) and place the second cake layer on top. Repeat with syrup and another layer of frosting. 3. Place the final layer and brush lightly with syrup. Apply a thin layer of frosting over the top and sides of the cake (crumb coat) using an offset spatula. Chill the cake in the fridge for 15-20 minutes. 4. Add a bit more frosting on top and use an offset spatula to create soft organic waves. Repeat the same process around the sides of the cake.

So many of you asked for a Matilda chocolate cake after I posted the question on my story last week, so here’s my version of it 🤎 Ultra moist cake layers covered in silky chocolate fudge frosting 🫠 Hope you enjoy! Recipe makes one 8-inch (20cm) cake with 3 layers (each layer is approximately 2cm tall). Chocolate cake: 280g all-purpose flour 35g cornstarch 110g cocoa powder (I used Valrhona) 2 tsp baking soda 1 tsp baking powder 6g salt 260g caster sugar 180g dark brown sugar 170g neutral oil 2 large eggs 1 egg yolk 180g whole milk 12g white vinegar 120g Greek yogurt, room temperature 2 tsp vanilla extract 320g hot coffee (I used 2 shots of espresso + enough hot water to make 320g total liquid) 1. Preheat the oven to 160°C fan. Grease the sides and line the bottom of three 8-inch (20cm) cake tins with parchment paper. 2. Combine the milk and vinegar and let sit for about 5-10 minutes. 3. In a large bowl, sift together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. 4. In another bowl, whisk together the caster sugar, brown sugar, oil, eggs, yolk, milk-vinegar mixture, Greek yogurt, and vanilla until smooth. 5. Pour the wet ingredients into the dry ingredients and whisk until almost combined. 6. Add the hot coffee in two additions, whisking well after each addition. The batter will be very fluid. 7. Divide about 580g batter into each prepared cake pan. 8. Bake for about 25-30 minutes, or until the center springs back lightly and a skewer inserted into the center comes out with a few moist crumbs attached. 9. Let the cakes cool in the tins before unmolding. Trim the top of each cake with a knife to create flat layers. Syrup (for brushing the cake layers): 60g water 20g sugar Pinch salt 1. Combine all ingredients in a small saucepan. 2. Bring to a gentle simmer until the sugar dissolves completely. Let cool before brushing onto the top of each cake layer. Chocolate fudge frosting: 200g whipping cream (35% UHT) 2 tsp vanilla extract 280g dark chocolate (I used Valrhona Manjari) 60g milk chocolate (I used Valrhona Jivara) 220g unsalted butter, cubed & room temp 80g icing sugar 10g cocoa powder 3g salt 1. Heat the cream and vanilla in a saucepan over medium-low heat until steaming. 2. Lower the heat and sift in the icing sugar and cocoa powder. Whisk until smooth. 3. Pour the mixture over the semi-melted chocolate and stir until fully melted and glossy. 4. Add the butter gradually in 3-4 additions, stirring continuously until fully emulsified. The frosting will look quite loose at this stage, but it will thicken as it cools. 5. Cover with cling film touching the surface. Let sit at room temperature for about 30-45 minutes, stirring gently once or twice, until thickened to a smooth spreadable consistency. If the frosting still feels too loose, chill briefly in the fridge for about 5-10 minutes before using. Assembly: 1. Brush the first cake layer lightly with the syrup. 2. Spread a layer of frosting (about 170g) and place the second cake layer on top. Repeat with syrup and another layer of frosting. 3. Place the final layer and brush lightly with syrup. Apply a thin layer of frosting over the top and sides of the cake (crumb coat) using an offset spatula. Chill the cake in the fridge for 15-20 minutes. 4. Add a bit more frosting on top and use an offset spatula to create soft organic waves. Repeat the same process around the sides of the cake.

#р_е_к_о_м_е_н_д_а_ц_и_и #реки #хочувреки #смехдослез

#р_е_к_о_м_е_н_д_а_ц_и_и #реки #хочувреки #смехдослез

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#guédiawaye #diameguene #pourtoiiiiiiiiiiiiiiiii #viraltiktok #pourtoiichallang🇸🇳221 @Lutte221 Tv @Sathies officiel @𝐒𝐈𝐓𝐄𝐔𝐋'𝐎𝐅𝐅𝐈𝐂𝐈𝐄𝐋?

Tải video không dính logo tiktok #longmucongnghe #xuhuong #foryou #meohay #congnghe

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