me encantan sus recetas a pesar que su idioma no lo entiendo, le agradezco que también pone en inglés eso ya lo puedo traducir, quizás no pueda leer, pero soy una fiel seguidora de usted, saludos desde Ecuador
I made this and it came out great! My family loved it and even wanted me to make another one. I told my sister about your channel and she was impressed, thank you so much! ^-^💫🌼
I just wanna thank you, this is the best cake I've ever made! My family totally loved it, it's not just the recipe but all the techniques you used really helped me a lot, thank you so much 💕
i made this cake for my boyfriend's birthday and it turned out great :) the cream tasted really nice (i added less sugar), and the cake has a great taste but texture was a little bit hard. i may have overmixed it. the cake didn't raise as much as well so i will try this recipe again, possibly adding more oil & add baking powder! thank you for the recipe ^^
I am really very surprised by this special way you have made the chocolate cake and the chocolate cream. CAN WE USE THIS WAY FOR MAKING ALL KINDS OF CAKES? IT LOOKS GORGEOUS I AM REALLY ASTONISHED BY THE WAY YOU HAVE USED TO WHISK THE EGGS. I HAVE NEVER SEEN THIS TECKNIQUE IN MY LIFE ALTHOUGH I AM 64 YEARS OLD. I THINK YOU ARE A VERY EXPERIENCED PASTRY CHEF. CONGRATULATIONS BECAUSE YOU WORK CAREFULLY AND IN GREAT DETAIL. THANK YOU VERY MUCH FOR SHARING THIS RECIPE WITH ALL OF US. HAVE A NICE DAY. GOD BLESS YOU.
I tried baking this cake, didn’t turn out like yours at all! :( first the cake itself did not rise at all, could it be because I used regular flour? or the temp of 35 degrees perhaps wasn’t exact? also, the chocolate cream didn’t turn out as thick as yours.
Hi! Sorry if this was ages ago- just came across this and I wanted to help out a little! Flour definitely affects the rising of the cake and if you used regular flour, which I assume to be all-purpose, it’s likely that it’ll have a denser outcome compared to cake flour (cake flour is much lighter hence rises more in the oven) but also technique comes into play here- because she doesn’t use baking powder to enlarge the air bubbles in the cake while baking, it’s important to make sure that you’re incorporating enough air when you’re beating the eggs (you should be able to “ribbon” your mixture and draw an egg before it disappears back into the batter to check if it’s ready or not) //in my first time trying this out, I realised that I didn’t beat my eggs for long enough hence it didn’t rise as much as the cake in the video. So possibly, you probably didn’t beat it for long enough as well hence it didn’t incorporate as much air :) and as for the cream, I believe that it’s because 1) your bowl wasnt cold enough to start with, which wouldn’t provide you with “stabilised structure” 2) your cream doesn’t have a high milk fat content - whipping cream usually has to have a milk fat content of 35% or above for it to be “thick” and stabilised :) hopefully I helped answering your questions! I’m no professional baker but I do quite a lot of home baking and I speak from the experiences that I went through.
hey i had this exact same problem as you and i was able to fix it. I decided to remake the cake, but all i did was add half a teaspoon of baking powder ( i do not know why this is not included in the recipe as baking powder is always an ingrediant because it is what makes the cakes rise). The 35 degrees was not that important, in fact I skipped that step , but after adding baking powder my cake came out really good when i cut it. I did use self-raising flour instead of cake flour and not plain, but i think it will still work with plain flour About the chocolate cream, are you sure you are using heavy cream or whipping cream? i do not think regular cream would work. IF you are, i guess try whipping it for a bit longer as after about a minute mine became quite thick. I also found that refrigerating the cream (mine was for a day as it was left over from the first cake), it became even thicker and went on a lot nicer onto the cake hope this helps :))
@@challi5109 i saw your comment since i also got tagged!! it's really amazing how we come up with different solutions to the problems we face~!! baking cake is really like a chemical experiment- you really have to try to figure it out!! it was really interesting to read your method!! thank you so much HAHA!! have a great day Challi!! ✨😊
Arya Satre hi!! I personally don’t like adding syrup to my cakes but hidamari does it here to moisten the sponge cake a little^ her recipes tend to not be too sweet but it’s okay to omit it if you like!
I made this and because i used wheat flour instead of cake flour mine was pretty flat ahahaha Anyways it still tasted great I used coffee mix instead of sugar syrup btw because my family doesn't like sweet stuff that much
Linda, amo tudo que você faz , e agora estou mais feliz por as receitas estarem traduzidas . Muito obrigada, que jeova Deus a abencoe . Brasil ,Estado de São Paulo . 😍😍😍😍😘😘😘😘
Amazing amazing amazing..You're wonderful sweet Maker, thank you indeed for this recipe, I was looking for it long time ago... Thank you again and again.. I wish you all the best 😊🌹
ممتازة ،شاف HidaMari. وصفاتك في القمة،،،وشكرا علي الترجمة،،،،merci pour la traduction,,,thanks for traducing in english,,,,💝💝💝💝💝💝💝👍👍👍👍👍👍👏👏👏👏👋👋👋👋👋👋from Nadia,,,ALGERIA
口金がおかしいことに気づいた人はいるのだろうか？笑
HidaMari Cooking
口金2重？wわからんけど…
たまにひだまりさんは口金を二重にして使いますよね✨そういう発想も美味しいスイーツ作りに役立っていて尊敬します✴️✴️
質問させて下さい！
スポンジケーキを作る時、なぜ生地の一部に牛乳と油を混ぜてそれを大きなボウルの方に入れるんですか？
良ければ、教えて下さい。
@@ハム-w7v さん
本人じゃなくてごめんなさい
それは、牛乳とかをそのまま入れると混ざりづらくてせっかく立てた気泡が潰れてしまうからです。だから混ぜた時の相性をよくするために一部の生地を混ぜているんですよ。
アリス さんありがとうございます😊！アリスさんに質問していないのに、答えてくださり
なんだか、申し訳ないです😅 勉強になりました！
チョコの生クリームめっちゃ食べたくなったぁ
フルーツたっぷりも大好きだけど、フルーツなしの甘々も大好物
いつも美味しそうすぎて、コレ見てるとお腹いっぱいでもお腹空いてくる笑
子供の時の定番。トップスのチョコレートケーキ。日本を離れてだいぶ経つし、最新なケーキは身の回りにあるのに無性に食べたくなるのってそんなものだよね。
ホワイトデーにひだまりさんのガトーショコラとトトロのクッキーを作ったら好評でした！今日のチョコレートケーキも美味しそう!!これからも参考にさせていただきます☺️
子供の頃は家があまり裕福ではなかったので、甘くて美味しいものは自分の中でとても貴重だった。
チョコレートケーキはたまに食べられる子供の頃の一番のご馳走。
大人になってから初めて、チョコレートケーキ以外のケーキがこんなにも美味しいのだと知りました。
懐かしいな…。
とてもとても美味しそうでお腹と背中がくっついてしまう...
あなたのコメントのおかげで俺の心が和みました。ありがとう
Everything I've watched you make so far has been so satisfying to watch. Seriously, you're the Bob Ross of baking.
ひだまりさんのレシピ見て作ったら激うまケーキ出来ました！家族にもお店クオリティと褒められてとても嬉しかったです！
おいしそう！！
チョコレートケーキ好きなので嬉しいです！
もうひだまりさん大好きです！😍
2:08〜この音大好き！
簡単そうで難しいっていうね…
まぁ、頑張って作ってみます!!!
me encantan sus recetas a pesar que su idioma no lo entiendo, le agradezco que también pone en inglés eso ya lo puedo traducir, quizás no pueda leer, pero soy una fiel seguidora de usted, saludos desde Ecuador
@@dragondain and you need a brain
妹の誕生日にこのケーキを作ったら美味しい
美味しいと食べてくれました。
ひだまりさんありがとう
チョコレートに牛乳入れたりする時は、牛乳を少し温めると良いらしいです！
チョコと入れたものが分離しずらくなるのでそうした方がいいですよ！
四角いケーキに丸いクリームが乗ってるっていうフォルムも可愛いしチョコ味っていうのもおいしそう🥺🤍
本日こちらのケーキ作りました😊
私には出来ないかもと思っていましたがスポンジもチョコクリームも上手くいきました✨旦那の姉の誕生日ケーキに持って行こうと思います。細かい工程嬉しいです。美味しいケーキ教えてくださりありがとう御座いました😊❤
Your videos are so high quality and well made. You inspired me to join the cooking club at school :3❤️
You are so talented. Congratulations for the great work and thanks a lot for sharing your recipies with us. Greetings from S. Paulo, Brasil.
最後のめっちゃ気持わかる😂
こんなはずじゃなかったのにって気持ちと、もう途中で気付いたけどとりあえずやるかって気持ちと、やっぱりな😏って気持ちね😆✨
このレシピ頂きます❤
I made this and it came out great! My family loved it and even wanted me to make another one. I told my sister about your channel and she was impressed, thank you so much! ^-^💫🌼
does the sugar syrup make it too sweet or just right?
@@aryasatre8738 Very, very late to reply, but the syrup is there to make the cake moist
いつも美味しそうなお菓子の動画を見て癒されてます❤️
子どもがチョコ好きなので今年のクリスマスはこれを作ろう！と決めて
今スポンジケーキを焼き終わって冷やしているところです☺️
15cm丸型でも問題なく上手くスポンジ焼けました💕
仕上げがまだですが、食べるのが楽しみです🤤
これからも応援してます🤗
I just wanna thank you, this is the best cake I've ever made! My family totally loved it, it's not just the recipe but all the techniques you used really helped me a lot, thank you so much 💕
i made this cake for my boyfriend's birthday and it turned out great :) the cream tasted really nice (i added less sugar), and the cake has a great taste but texture was a little bit hard. i may have overmixed it. the cake didn't raise as much as well so i will try this recipe again, possibly adding more oil & add baking powder! thank you for the recipe ^^
クーベルチュールチョコレートを湯煎にかけて溶けた時の色の鮮やかさとツヤにほぅ…😳てなりました…！
この動画見てたら、彼氏にたまたま見られて『美味しそう！食べたい！』って言ってたので、誕生日に頑張って作ってみようと思います🤤
参考にさせていただきます！！
すしらーめん《りな》 くそリア充め...。
幸せになりやがれよ(イケボォ)
生チョコケーキ美味しそうで自分も作りたいと思うんですが失敗するのが怖すぎて作れず何度も動画を見るだけです。娘と一緒にお菓子作りできるお母さんになりたかったんですが………(笑)お菓子作り上手な女性に憧れます！
玉の輿になってずっと趣味でケーキとかお菓子作りながらくらしたい
そして今ダイエット中、ケーキ食べたい
チョコレートケーキはとても最高でした。
すごくパイピングが綺麗で素敵です♡
四角のケーキは丸とまた違っていいですよね〜
次は四角で作って見ます！！
チョコ…美味しいよね…くぅぅ飯テロだー！
いつも美味しそうなスイーツをありがとう‼️いつも概要欄とかで詳しく書いてくれてるので助かります❗
本日作りました！簡単なのに美味しく出来、定番レシピにさせていただきます♪
チョコレートケーキのクリームが一番好きです。
クリスマスに4号サイズで作りました！
自分でもびっくりする程美味しく仕上がりました💓
四角いケーキってカッコイイよね。
めっちゃ分かる！高級感あるよねwww
Watching this while having my dinner makes me even hungrier
When the chocoloate started melting my heart started melting
المكونات (15 سم مربع العفن):
cake كعكة الكاكاو الاسفنجية
2 بيض
60 غ من السكر
50 جرام كعكة الدقيق
10 جرام من مسحوق الكاكاو
الحليب 20G
10 غرام من النفط
■ شراب السكر
40 جرام من الماء الساخن
15 جرام سكر
■ كريم الشوكولاته
100G Couverture
الشوكولاته الحلوة
حليب 50 جرام
200 مل كريم الثقيلة
15 جرام سكر
اختي لا نقول 50g من كعكة بل 50gمنى الدقيق الحلواني
3lik kan9alb bach nafham lma9adir chokran bzaf 🤗👍
@@naimanaima9363 هانا انسخ إلي هي /هو يكتبه والصق ما اكتب شي
@@zahrafilbostan8151 what do you say?
うまそう！！お店で出せるくらいのクオリティですね！
とても美味しく作れました！！
ありがとうございます！！！
＊ココアスポンジの原料は最初から全部入れて混ぜるのではダメなんですか？
＊チョコレートは普通のミルクの板チョコでもいいんですか？
「クーベルチュールスイートチョコレート」が見当たらなかったので、普通のミルクチョコレートでも代用できますか…？
いい音
I am really very surprised by this special way you have made the chocolate cake and the chocolate cream. CAN WE USE THIS WAY FOR MAKING ALL KINDS OF CAKES? IT LOOKS GORGEOUS I AM REALLY ASTONISHED BY THE WAY YOU HAVE USED TO WHISK THE EGGS. I HAVE NEVER SEEN THIS TECKNIQUE IN MY LIFE ALTHOUGH I AM 64 YEARS OLD. I THINK YOU ARE A VERY EXPERIENCED PASTRY CHEF. CONGRATULATIONS BECAUSE YOU WORK CAREFULLY AND IN GREAT DETAIL. THANK YOU VERY MUCH FOR SHARING THIS RECIPE WITH ALL OF US. HAVE A NICE DAY. GOD BLESS YOU.
おお〜🎶
ダイエット中の私には想像で食べます！
仕上がりもキレイで美味しそうでたまりません！😋
私の弟はチョコレートケーキ一番大好きになりましたありがとうございました
Hola. Encantada de estar nuevamente disfrutando de tus vídeos. Arigatö
Desde España
I love your chocolate cake, it looks delicious and the sounds are perfect! 👌
cottaで太白胡麻油買ったので
作ってみたいな~♡と思いました！
クリーム固いと塗りにくそうですけど、その分層を分厚くできるのはよきですね！
口金2重？になってます？
Those melancholic sounds when u mix those ingredients 💖💖
Miteiru dake demo tanoshiiii♥♥
Jibun mo itsuka tsukuritai naaaa , to omoimasu ♥♥♥
Love your channel ❤️
Big fan from Thailand 🥰🥰
いつも拝見そして実践させて貰っています。このチョコケーキも4月の子供の誕生日に早速作りたいと思います‼️ 口金の件何度見ても❓❓❓です。
Congrats on hitting 1 million subscribers..❤❤❤
チョコケーキ好きな人ってなぜか少ないですよね🙄💭動画を見て食べたくなりました😋
Your recipes so easy and perfect 😍😊
チョコレートケーキのクリームが一番美味しいです。
No puedo con tanta exquisitez... Desde Venezuela, ya estoy suscrita... Mil gracias por tantas recetas DIVINAS...
진짜 맛있어보인다😁😁
It’s like she’s baking in heaven
i finished watching the pop out ads to show more support to u! Thanks for your videos!!
the first of your recipes that i'm trying, currently in the oven! really hoping it works :9
feedback??
チョコレートクリームを作る時、チョコレートを溶かす、湯の温度は何度くらいがいいでしょうか？
また、溶けたチョコレートが何度になれば生クリームを加えて良いでしょうか
you are so creative 😍
Still use this recipe for my chocolate cakes
I tried baking this cake, didn’t turn out like yours at all! :( first the cake itself did not rise at all, could it be because I used regular flour? or the temp of 35 degrees perhaps wasn’t exact?
also, the chocolate cream didn’t turn out as thick as yours.
Hi! Sorry if this was ages ago- just came across this and I wanted to help out a little! Flour definitely affects the rising of the cake and if you used regular flour, which I assume to be all-purpose, it’s likely that it’ll have a denser outcome compared to cake flour (cake flour is much lighter hence rises more in the oven) but also technique comes into play here- because she doesn’t use baking powder to enlarge the air bubbles in the cake while baking, it’s important to make sure that you’re incorporating enough air when you’re beating the eggs (you should be able to “ribbon” your mixture and draw an egg before it disappears back into the batter to check if it’s ready or not) //in my first time trying this out, I realised that I didn’t beat my eggs for long enough hence it didn’t rise as much as the cake in the video. So possibly, you probably didn’t beat it for long enough as well hence it didn’t incorporate as much air :) and as for the cream, I believe that it’s because 1) your bowl wasnt cold enough to start with, which wouldn’t provide you with “stabilised structure” 2) your cream doesn’t have a high milk fat content - whipping cream usually has to have a milk fat content of 35% or above for it to be “thick” and stabilised :) hopefully I helped answering your questions! I’m no professional baker but I do quite a lot of home baking and I speak from the experiences that I went through.
hey i had this exact same problem as you and i was able to fix it. I decided to remake the cake, but all i did was add half a teaspoon of baking powder ( i do not know why this is not included in the recipe as baking powder is always an ingrediant because it is what makes the cakes rise). The 35 degrees was not that important, in fact I skipped that step , but after adding baking powder my cake came out really good when i cut it. I did use self-raising flour instead of cake flour and not plain, but i think it will still work with plain flour
About the chocolate cream, are you sure you are using heavy cream or whipping cream? i do not think regular cream would work. IF you are, i guess try whipping it for a bit longer as after about a minute mine became quite thick. I also found that refrigerating the cream (mine was for a day as it was left over from the first cake), it became even thicker and went on a lot nicer onto the cake
hope this helps :))
@@challi5109 i saw your comment since i also got tagged!! it's really amazing how we come up with different solutions to the problems we face~!! baking cake is really like a chemical experiment- you really have to try to figure it out!! it was really interesting to read your method!! thank you so much HAHA!!
have a great day Challi!! ✨😊
@@nomkakaii Hi! I wanted to ask does adding the sugar syrup make it too sweet?
Arya Satre hi!! I personally don’t like adding syrup to my cakes but hidamari does it here to moisten the sponge cake a little^ her recipes tend to not be too sweet but it’s okay to omit it if you like!
I realy like the sounds of working in your video you are very clean 🌺🌷🙏
I made this and because i used wheat flour instead of cake flour mine was pretty flat ahahaha
Anyways it still tasted great
I used coffee mix instead of sugar syrup btw because my family doesn't like sweet stuff that much
Большое спасибо за шоколадное лакомство!
Linda, amo tudo que você faz , e agora estou mais feliz por as receitas estarem traduzidas . Muito obrigada, que jeova Deus a abencoe . Brasil ,Estado de São Paulo . 😍😍😍😍😘😘😘😘
Gracias por compartir sus conocimientos. Es un placer ver los vídeos , me encanta , me encanta, me encanta. ❤️❤️
Best super satisfying cake ever. 🥰👌🏻⚘🍃
りさぴょん！ウサギにみなぎるスドリーム！
I like when you make mistakes at the end , that encourage us to retry until we get the perfect results
グラニュー糖きびざとうでもいいですか？
Me gusta mucho todo lo que haces , gracias por traducirlo . 😁😘
Olá querida. Obrigada por dividir conosco seu talento e capricho colocados nessas delícias. Abraços de S. Paulo, Brasil!
Watching u cooking food is so pleasing
今度、作りたいと思います！
Superb hidamari
i never have any pure cream laying around because i would drink it all straight out of the carton. 4000 calories in 1 go. Yum.
Godammit...this is so beautiful I’m gonna cry 😭
Amazing amazing amazing..You're wonderful sweet Maker, thank you indeed for this recipe, I was looking for it long time ago... Thank you again and again.. I wish you all the best 😊🌹
ليس للفضول غقط بل للتجربة ايضا لازم نشوف اي شيء يعجبني نجربو شو الفائدة من الفرجة فقط
Did you try it? How was it?
@@TheTakashimadaira yes I did, it's not bad, you can try it if you like
Fadia Wehbe would love to! Thanks!
僕は、チョコレートケーキ大好きです。
Wow WOW and WOW 😍
your recipes are the best my only problem is that I have to Triple the quantities to feed all my family !!
Very nice 👌👌👌👌👌👌
Thanks for sharing....
Yes ,i like all your videos
最後の最後に出てくるクリーム絞り出してる場面、クリームの列に隙間空いてる。ってことは、、やり直したのかな？
Bravo pour cette recette appétissante et raffiné merci à vous
Thank you very much mom resep-resep brownies yang lebih enak dan legit ulang tahun
I think you love chocolate so much...
🍫🍫🍫
Yay, nice recipe 👍 🍰
Tudo o que você faz é maravilhoso é divino mãos abençoadas.
今年のクリスマス🎄
これに決定しました🤤
6:22 wow this is the definition of satisfaction
Can you please do a video on how you line your square pans? I always have wondered how you get the parchment so perfect.
ممتازة ،شاف HidaMari. وصفاتك في القمة،،،وشكرا علي الترجمة،،،،merci pour la traduction,,,thanks for traducing in english,,,,💝💝💝💝💝💝💝👍👍👍👍👍👍👏👏👏👏👋👋👋👋👋👋from Nadia,,,ALGERIA