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@imd_story: #fyp #jowopride #jowostory #jowopridestory

TomAndJerryCidro
TomAndJerryCidro
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Thursday 22 October 2026 05:31:53 GMT
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He said yes!!🎂 Chocolate cake with coffee mascarpone filling & Swiss meringue buttercream Makes a 6-inch, two-layer cake. *Ingredients:* Chocolate Cake: - 130g all-purpose flour - 45g unsweetened cocoa powder - 160g granulated sugar - ¾ tsp baking soda - ½ tsp baking powder - ½ tsp salt - 1 large egg - 85g sour cream - 1/3 cup neutral oil (I used vegetable) - 1/3 cup whole milk - 1 tsp vanilla extract - ½ cup hot brewed coffee Coffee Mascarpone Filling: - 115g mascarpone, cold - 1/2 cup heavy cream, cold - 20g powdered sugar - 1 tsp instant espresso powder - 1 tsp hot water - ½ tsp vanilla extract - Pinch of salt Swiss Meringue Buttercream: - 100g egg whites (about 3 large eggs) - 170g granulated sugar - 255g unsalted butter, softened but cool - 1½ tsp vanilla extract (clear if you have it) - ¼ tsp salt **Method:** 1. **Make the cake:** Preheat oven to 350°F. Grease and line two 6-inch cake pans. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. 2. In a separate bowl, combine egg, sour cream, oil, milk, and vanilla. Mix into the dry ingredients until just combined. Slowly stir in hot coffee. Batter will be thin. 3. Divide evenly between pans and bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely before assembling. 4. **Make the filling:** Dissolve espresso powder in hot water and let cool. Whip cold mascarpone, heavy cream, powdered sugar, vanilla, salt, and espresso mixture until thick, smooth, and fluffy. Refrigerate until ready to use. 5. **Make the buttercream:** Combine egg whites and sugar in a heatproof bowl over simmering water. Whisk continuously until sugar dissolves and mixture reaches 160°F. 6. Transfer to a stand mixer and whip on high for 8–12 minutes until stiff, glossy peaks form and the bowl cools to room temperature. 7. Switch to the paddle attachment. Gradually add butter, a little at a time, until smooth and creamy. Mix in vanilla and salt. Beat on low for 5–10 minutes to remove air bubbles. 8. **Assemble:** Level cooled cake layers. Pipe a buttercream border around the first layer and fill the center with coffee mascarpone cream. Add the second cake layer. 9. Apply a thin crumb coat of buttercream and refrigerate until firm. Finish with a smooth layer of buttercream and decorate as desired. 10. Refrigerate the finished cake to keep the mascarpone filling fresh. Let sit at room temperature for 20–30 minutes before serving for the best texture. Enjoy!! #ChocolateCake#ChocolateCake#LayerCake #minicake
He said yes!!🎂 Chocolate cake with coffee mascarpone filling & Swiss meringue buttercream Makes a 6-inch, two-layer cake. *Ingredients:* Chocolate Cake: - 130g all-purpose flour - 45g unsweetened cocoa powder - 160g granulated sugar - ¾ tsp baking soda - ½ tsp baking powder - ½ tsp salt - 1 large egg - 85g sour cream - 1/3 cup neutral oil (I used vegetable) - 1/3 cup whole milk - 1 tsp vanilla extract - ½ cup hot brewed coffee Coffee Mascarpone Filling: - 115g mascarpone, cold - 1/2 cup heavy cream, cold - 20g powdered sugar - 1 tsp instant espresso powder - 1 tsp hot water - ½ tsp vanilla extract - Pinch of salt Swiss Meringue Buttercream: - 100g egg whites (about 3 large eggs) - 170g granulated sugar - 255g unsalted butter, softened but cool - 1½ tsp vanilla extract (clear if you have it) - ¼ tsp salt **Method:** 1. **Make the cake:** Preheat oven to 350°F. Grease and line two 6-inch cake pans. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. 2. In a separate bowl, combine egg, sour cream, oil, milk, and vanilla. Mix into the dry ingredients until just combined. Slowly stir in hot coffee. Batter will be thin. 3. Divide evenly between pans and bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely before assembling. 4. **Make the filling:** Dissolve espresso powder in hot water and let cool. Whip cold mascarpone, heavy cream, powdered sugar, vanilla, salt, and espresso mixture until thick, smooth, and fluffy. Refrigerate until ready to use. 5. **Make the buttercream:** Combine egg whites and sugar in a heatproof bowl over simmering water. Whisk continuously until sugar dissolves and mixture reaches 160°F. 6. Transfer to a stand mixer and whip on high for 8–12 minutes until stiff, glossy peaks form and the bowl cools to room temperature. 7. Switch to the paddle attachment. Gradually add butter, a little at a time, until smooth and creamy. Mix in vanilla and salt. Beat on low for 5–10 minutes to remove air bubbles. 8. **Assemble:** Level cooled cake layers. Pipe a buttercream border around the first layer and fill the center with coffee mascarpone cream. Add the second cake layer. 9. Apply a thin crumb coat of buttercream and refrigerate until firm. Finish with a smooth layer of buttercream and decorate as desired. 10. Refrigerate the finished cake to keep the mascarpone filling fresh. Let sit at room temperature for 20–30 minutes before serving for the best texture. Enjoy!! #ChocolateCake#ChocolateCake#LayerCake #minicake
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