The no bake, no mixer, no egg chocolate cake recipe | Barry tries
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- Опубліковано 26 тра 2021
- This chocolate cake completely took me by surprise, it’s a no oven, egg free and doesn’t need a large mixer to make the batter (although, you do need to mix it with a wooden spoon)… the cake is steamed creating a super delicate, light and tender, but rich sponge. It’s then drenched in a ganache which clings to the sponge and adds another depth to the taste of the cake.
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#baking #chocolatecake #recipe - Навчання та стиль
This was super delicious & took me by surprise! If you'd like to try it, check out the full recipe here barrylewis.net/recipe/the-no-bake-no-mixer-no-egg-chocolate-cake/ and if you fancy some other no bake style recipes, check out this playlist for ideas ua-cam.com/video/gGuAFgHhQpM/v-deo.html
Tip for next time: just put a brick in the pot to rest the cake tin on. ;)
What size of tin did you use?
You can get vanilla powder from Holland and barrett
I buy vanilla powder in Mexico, where they have it on the supermarket shelves. I have also seen it in Italy.
You should really get an Instant Pot. Amazon sells them in the UK now. Amongst many other things, they are great for steaming chocolate cakes!
You can do this with an instant pot (or pressure cooker} instead of a steamer. Same method, except you don't have to worry about checking water levels.
I am DEATHLY allergic to eggs, and my oven is broken.
This recipe was MADE for me Barry, cheers mate
I was about to say if you had to boil and or steam it was kind of pointless to not just use the oven.
But I guess it can be useful.
"Wow, I've never heard of vanilla powder!!!" *confused Swedish noises* I didn't see any "vanilla extract" until I was an adult lol. Vanilla powder is what EVERYONE uses here and always have!
Same in Germany!
Definitely not in Britain (Upper lip is so stiff its locked)
Not always... have "we"? I can't recall vanilla powder from my childhood. Vanilla sugar that we had... but not the black dry powder. And the extract I didn't see until "recently" meaning about 10years perhaps. I'm ot really a baker... well not at all actually. :-) :-D
Yeah vanilla powder, I can't believe they don't have it in the UK, while in the rest of europe it's pretty common I guess..... Don't think you can take 1 teaspoon vanilla extract instead of vanilla powder, because extract is concentrated I believe.
@@radiomanjk Really?! It's widely been sold in UK for decades lol. It's what I have always used when baking. Blows my mind not even most Brits know it exists I think people just confused as it's called vanilla sugar not vanilla powder. Just like icing sugar is actually in powder form.
15:02 Mrs B "at the end of the day, chocolate cake is chocolate cake"
I felt that sentence in my soul as a woman
Just finished my last university exams and what a sight to see. A Barry Lewis upload from 40 seconds ago. Perfect way to wind down.
Awesome congrats on finishing the exams
Congratulations 🥳
Thanks so much guys
Yes. Congratulations! Hope you get the results you're looking for. 😁
congratulations!
Whenever I bake cakes I do use those spring forms, but the baking paper I have, I put on the bottom, I clamp the ring around the plate with the paper, and the paper sticks out. Never had any spillage that way 😄
That's such a good idea.
I cut out a circle to fit and it sticks to the bottom of the cake. Will try it your way next time.
Same
yeah, I do that too. If the paper is too big, just rip off some of the excess after closing the ring. But there is no leakage even without the paper.
I think he just put the bottom in a slight angle in or the thing was slightly bent ... like the pot xD
thats, how its supposed to work
"Chocolate cake is chocolate cake."
Truer words were never spoken, such wisdom.
barry: *burns his hand on a homemade steamer*
also barry: *proceeds to smack the hot steamer*
I found that by using the rings for the canning jars for under the cake, work wonderful! And you don't have to worry about it being level because every ring is exactly the same height
Vanilla powder is a thing almost everyone has in their cupboards here in Sweden. Although here it’s called “Vaniljsocker” and translates to vanilla sugar. I always have a box in the back of my pantry 😄
Is that a Perry the Platypus spatula? If not, it definitely looks like it! 😂
Also, for a future series, you can do a variation of “Cheap vs Steep” called “For Here or To Go”, where you compare the prices of certain fast food items to a homemade/copycat variant.
Nah it doesn't have a fedora. Must just be a regular cyan platypus spatula.
i thought exactly the same about the spatula 😂
"Ow, it's hot" Barry burns himself and says 'I guess you gotta trust the process'. I think there's a life lesson there. Lol.
Hey Barry! Love your home made steamer, so clever! Some tips :) I think your cake cracked because water dripped onto the surface of the cake when it condensed on the underside of the foil. You can mitigate this a little by covering the pan with a cloth instead of foil, but make sure it hasn't been washed with any strong smelling products or your pudding will smell like Comfort (ask me how I know, hah!).
Secondly, instead of aluminium balls, you can use a heatproof glass/ ceramic bowl/ ?metal cookie cutters? so that you have less of an issue with lopsided cakes.
This is quite fun and I reckon you'd be able to do it in a rice cooker (as I have heard of done before)! Looks amazing, hope to try it!
2:58 yes it does we have it in Denmark and it's called vaniljesukker which translates to vanilla sugar
That is not the same thing at all. Vanilla sugar can be bought in various British stores (Tesco for example, but also Lidl, Aldi, not sure about Sainsbury’s though). Vanilla powder is very finely grated vanilla beans and usually a lot darker than the vanilla sugar stuff.
@@aKiZoT We actually does have that as well in Denmark :) It's not easy to come by, and it's expensive, but we do have it ;)
It would've gone like that in the middle because there was a dip in the middle of the foil so the steam would have dripped down into the centre of the cake
You know it's a good day when you've just finished watching some kitchen gadgets and you get an alert for a new video!!!
This based on a depression style cake when eggs and butter were rationed. Instead of lemon juice, vinegar was the acid of choice.
This looks so tasty 😋😍
Absolutely love the vids, can’t wait to try this one out 😍
11:55 hasn’t risen very much and is very thin so maybe make two and sandwiches together with cream and fruit before adding the chocolate topping
I ate a tub of that marmite hummus the other week. It’s beautiful 😻
My girlfriend made a dump cake the other day in the slow cooker . I had argued it wouldn't work .....but it did ....and I apologised and it was bloody gorgeous.
Missed opportunity: Call it a "pan Marie"
Those kind of cakes was the best I ever ate. So good 😊
I don't understand how this is not an updated steamed pudding? Still looks good, though.
Exactly what I was thinking.its just a steamed chocolate pudding. Probably would have cooked better in a pudding bowl. And all steamed puddings were done in a pan with a bowl turned upside down.
@@melz36uk It may have cooked better in a pudding bowl, but no one has a pudding bowl lying around, do they? No one would be able to make the recipe if he used a pudding bowl lol
Because people likes to feel like they invented something when it is literally a classic
@@Bojambo You might have a point. I'm American, I definitely don't have a pudding bowl.
I find calling a no bake cake kind of a bit daft...I mean true it is no bake (i.e. steamed) but it is still cooked and steaming is more faff than baking?!?
Would have probably been less flat if he hadn’t kept opening the pan and letting the steam out (it’s basically the same as opening the oven door when you are baking a cake).
Votes up with a nan inclusive video with a traditional recipe and perhaps a Barry take on the recipe with a twist.
This looks so delicious
ooooh this looks lovely jubbly
haha love that phrase
Hallo from a German living in Canada! I love your videos! Thank you sooooooo much!
Great recipe👍
Remember when you used to make "giant" candy bars. What about a GIANT PEZ with dispenser!!!!!
*sniffs* i remember those days man, good ass times
@@maymay5600 where are you putting the giant candy bars?!?
Hello from France 🇫🇷 my daughter and I really enjoy your videos!!
hello Barry love the content
tell Barry is so overjoyed that it worked! Looks quality will try as i've got a large steamer!
Going with the entire steaming setup reminded me how I used my instant pot to steam the Christmas pudding last year. Instead of eight hours of steaming, it was only an hour of IP.
For the steamer try using 3 tea cups or coffee mugs of the same type. Automatically leveled and no wasting aluminum foil. Also, Vanilla powder is a real thing.
That and just use the lid instead of foil...
@@Coatilex he explained in the video why he couldn’t use the lid... the pans warped from a previous video
This is perfect for vanlife , thank you 🙏🏼
Going to have to try this one. I have an egg allergy and love chocolate cake, but I haven't had it in years because I haven't had luck using egg replacers in cakes. I just need to get a kitchen scale
@@lisalouise999 I have flax, but haven't tried it yet. I used enerG last time and it completely crumbled. My husband and I don't really agree on cake flavors, so we don't make it much.
@@lisalouise999 I use it for brownies, but it does change the texture a bit. I recently saw a recipe for flax gel which is a longer process with I think the same ingredients, but it's strained to pull out the grit. I just haven't tried it yet
I make chocolate cake, you just skip the egg. Choose a ‘one egg’ recipe, and just omit the egg. It comes out great. Don’t do it with a recipe that calls for two or three eggs though.
Hello from India, Barry!! Absolutely love watching your videos!
Want to try this. Love your videos. From South Africa. 🇿🇦
Love your videos ! Sad that I have watched all of your videos can’t have anymore Barry-Thons!
Amazing Video, Good Job Mate!
That looks yummy :)
I’ve made this before but with plant milk to make it vegan and it’s so moist and yummy! Now I want to make it again!
I haven't read any comments so I'm not sure if this has been said but I don't look at it as mixing I'm looking at it as Stirring together or incorporating.
So..mixing.
I love steamed chocolate pudding! Never thought to cover them in ganache though. Nice recipe barry
Kind of reminds of 1800 steamed chocolate pudding. I seen several recipes like that one. This one looks super great job
Its crazy to think that I've been subscribed since like 10k subs and I'm still here watching
Always wrap the bottom of the spring pan with tin foil to seal it! The warp very easily 🤩love you Lewis family
love your videos
Cheers Ben
Thanks for following through with the vegan cake Barry! Alls I need is to replace the milk with a lovely nut or oat milk and it'll be set!
I love how the pugs snuggle together. 💕
I always seal my loose bottomed tins with butter, to avoid spilling the batter. Just take a generous amount of butter and smooth it generously over the joint with a finger. It should look a bit like the silicone between like sink and counter or the corner of the shower.
Once the butter melts the batter will be firm enough to stay in place.
I've cooked with vanilla powder, it helps if your being careful with the liquid content in a recips...like with frostings for example. I actually think it was stronger in taste when compared to the extract.
your dogs are too cute🥺😍😍
You could also use one of the smaller cake tins in place of the foil balls for a level base to keep it out of the water. Love your videos! (USA)
Here in Turkey we have vanilla sugar instead of vanilla extract
I think that would be different because vanilla extract isn't sweet.🤔
@@sassykat2000 nope we use it the Same. Took me a little bit to adjust but really it made no difference to the dish having sugar or extract
My grandmother used to make a chocolate cake called "whacky cake" - she mixed all the dry ingredients in the baking pan, made three wells then put oil in one, vinegar in another and vanilla extract in the other. She then poured water over the entire thing, mixed with a fork and baked.
Vanilla powder is just vanilla extract/essence mixed with sugar. It works well with any recipe that cant take liquid flavouring. Shortbread cant take liquid but it's nice to have a vanilla flavour...thus vanilla powder.
A lot of European recipes call for vanilla powder. I know italy makes a baking powder in a sachet mixed with vanilla powder. Paneangeli is the brand.
a good "hug" of that pot should bring it back to true round, no?
Any nicer sound than chocolate pieces being dropped into a glass bowl 😍😍😍
I need 10 of those
At one of our diners they serve cake cold its divine
"At the end of the day, chocolate cake is chocolate cake...."
Next Tee Shirt?
You missed an opportunity towards the end. Instead of "Oh my gosh!" you should have said "Oh my ganache!"
The tinfoil balls in the pan for steaming is such a good idea, my bowls are ALWAYS too small for my pans to Bain Marie! Life saver!
I'm pretty sure you're supposed to line a spring form pan Barry...you know, to stop things leaking from it....
I found vanilla powder when living in Portugal, it's vanilla essence (vanillin) - just not in liquid form. Can't find it here in NZ.
My mum's wonderful chocolate fudge cake uses buttermilk. Soon rich and good.
I want to try this so bad
Was super good
Well looks like we will have videos with vanilla powder featured in them coming in the future.
I know what i do tomorrow, thx 🙏🏻
We call this kind of cake Steamed Chocolate Pudding. It is a family tradition at holidays. We make a frozen vanilla icing and serve the cake warm with the frozen icing slowly melting/oozing down the cake slice. It's been in the family for generations. Delicious!
Er, isn't this just a perfectly normal eggless steamed pudding, only done in a cake tin instead of a bowl?
No? Since when do you make pudding with flour lol. This is just a no bake cake
@@MultiSARAHGAGA pudding in England is a steamed cake
@@abipotter8634 Ohhh okay, my bad then ^
@@MultiSARAHGAGA what does pudding mean for you/what is it made from? I can't imagine pudding without flour
@@kathryn4936 the pudding that i know is made from milk, heavy cream and then starch to bind. Chocolate added if its chocolate but there‘s other kinds of pudding too like vanilla. Its basically a smooth version of a mousse au chocolat
Vanilla powder is (at least here in Sweden) much easier to come by than extract.
It's like icing sugar, but with the taste of, of course, vanilla. I think you can make your own quite easy by mixing regular icing sugar with either vanilla seeds or just put the whole pod in the same can and leave it there for a while to leave it's taste.
Lemon juice + milk creates buttermilk after some agitation - I use it for all my cakes when I make them for my family. Always good to note! I use about two or three tablespoons in 200ml then stir and leave for twenty minutes.
Vanilla powder/sugar is what we use mostly here in Norway. I have never baked with vanilla extract, but that does exists too.
That looks decadent, Barry.😋
I wonder if the steam function on an Instant Pot pressure cooker would work? Much easier you'd just have to figure out the steaming time.
Yes pls. I bet we would all like to see and meet Granny.
When you said vanilla powder, i was like... yup thats my alley.. its SOO uncommon in my country to get extract.. we do have pods, yead, but powder is basically the go to in Denmark
Mrs B might have said the most relatable thing ever in this video. “At the end of the day a chocolate cake is a chocolate cake.” And we mere morals can’t resist,
Barry loved the video u can used foil on the bottom off the pans too 🍰🥧🍰
Is good
Heya Barry, my hack for spring form tins and wet batter, is to seel the grease-proof paper between the edges.
This really reminds me of the Aldi chocolate microwave pudding. At least appearance wise, they’re very similar
So my mum once tried to make a chocolate steamed cake and it went a little bit wrong, the outside was cooked, but the inside wasn't. It was the best mistake ever, because it was like a chocolate cake with a chocolate sauce filling and it was amazing!
lucky number 7 greetings from Pittsburgh Pennsylvania (USA) Barry
Hey Sean thanks for the support
Imagine this video is how you find out Barry's your neighbor
Hi Kenneth, can I borrow some milk please?
@@mrbarrylewis It might be cheese by the time it gets across the pond 😂
@@kennethford3550 send a cow and itll be milk by the time it gets there
I found a similar recipe I’ve been using for years and instead of milk and vinegar it uses water and vinegar sorry instead of lemon and vinegar. And if you make a seven minute frosting to fill it with and then a fudge type frosting for the top that’s kind of firm-ish it tastes just like a hoho
Anyone else say stunkin when he said "out of this world"?!! 👉👈
I use screw on tops instead of foil balls on the bottom of my pan to create a steamer for my Christmas pudding. Works great.
Vanilla powder is very common in Denmark and it does really taste good. 😁
You should make roti kukus. That is so delicious. My grandma and ma made it a lot in the steampot. We use spring tin with loose bottom but before we click the ring put parchment paper on the bottom that seals the inner edge. I prefer steamed cake over baked 🤭
To make homemade vanilla sugar it is crushed sugar til it is almost like a dust it has been done here on the channel before. you put it in a container with a lid on it. Take a vanilla pod stick it in the sugar and leave it for a week or so. (the time I do not remember exactly.)
What you end with is sugar that tastes like vanilla.
I've always used foil for the outside of my springform pans
Have you ever made a fan out of paper to show your wee ones how clever you are? If you do the same thing with tin foil you place it under the pan your putting into your steamer and you have a sling that you can easily place or remove when lifting hot things out your steamer. Lasts a long time also.
We've been doing that recipe for decades, baked in cupcake tins at 350F to deliberately make the edges slightly crispy, iced with neufchatel and semisweet chocolate chips.
I have a noodle caulander (is this how you write that word?!?!) that fits on top of a big pot. Going to use that as my make shift steamer!
I make chocolate cakes in mini mason jars with my sous vide wand. Same recipe basically, spray the mini mason jars down with spray oil, bath to 77c, 1 hour cook time. Cool to room temp, then 6 hours in the fridge. Pop them open and top as you see fit.