Ma'am you've made my life very confusing because every chocolate cake of yours is PERFECT! I'm always confused about which one to make. Now this one has also been added to the list. I'd like to call it a chocolate cloud. I'll use it to make a black forest cake. Thank you so much 💖
I made this cake today, as i have loved making chiffon cakes and my family loves them too, so a chocolate chiffon was a natural choice when i wanted to make a chocolate cake for my brother's birthday. Everybody loved it, it was beyond expectations good! So light yet chocolaty, the mocha Whipped cream also deserves a special mention here, it was loved by all. All in all, a winner! Go for it if u like ur cakes light and delicious at the same time!
Please do nto change the format of your videos! This is why I find them incredible! You just don`t do a lot of editing to make it shorter, you give all the relevant information you consider necessary and I love the way you talk to us as if we were actually in your kitchen. It is the most pleasant series of cooking videos I have found on the internet and I do hope you will keep doin the great job you do.
Hallo Stephanie, Because of you, I have become quite a good student in the art of baking considering I never baked before this year. I have baked at least 3 of your recipes including your simple chocolate cake recipe which I made for my daughter's 6th birthday.....all your cakes are a hit in my home and I cant wait to try this chiffon cake this weekend. Thank you for your ever helpful videos and wonderful instructions. You rock!!!
This is absolutely amazing. Adapted for a coffee chiffon and it turns out super delicious!! It’s light and fluffy.....anything that a good chiffon should be. This recipe is permanently pinned. Thank you so much for sharing 😊
ma'am stephanie, i wanna thank you so much for all your baking videos. because of you, i've learned how to bake delicious cakes only at home .. i have been making my own cakes a couple of years now everytime we have celebrations..my families are enjoying it and always craving for it. thank you again and more power!
Hello Ma'am Stephanie, i made this choco chiffon cake last night for my mom's friend & your recipe was the best tasting out of all the recipes i've tried (and i've tried a lot esp. the newer ones). The coffee certainly made the difference! don't be afraid to put it people. I baked it on two 8x3" baking pan coz i don't have a tube pan for 35 mins, it does shrink a little (she mentioned it on the video) but it did produce a tall cake of 4 layers. The mocha filling & ganache is perfect for this cake. I mean it was posted 11 yrs ago, such a timeless recipe & definitely a keeper! Thank you so much ma'am, love from the Philippines
This is the first time I ever made a chiffon cake, before I did it everybody said it was really difficult to make. A friend of mine tried over dozen times and none of them is good. But this recipe is fantastic, it's perfect. I made a absolutely amazing cake. Also tried marble cake, it was also a big success. Thank you very much.
hello, i've been watching your videos for quite a long time and i truly find that you're doing a fantastic job, i mean, your recipes are just fabulous-well explained and accurate.Truly awesome!!!!!!!!
One of the best recipes on this site. I made it yesterday and it is fantastic. I am in NH and corn syrup is sold everywhere. I buy the espresso powder online and always have an extra jar in the house. This cake is very easy to make.
Yes, you could use a regular cake pan. The baking time will be different, although I'm not sure exactly of the time as I've never used a round cake pan for this cake. When using a round cake pan you will notice that the cake does shrink during cooling because you can't turn it upside down.
Hi stephanie, I make it... And it was perfect. Already 2 times i try to make chiffon cake and all was failed. This time i try your recipe, and perfect!!! 😄 thank you so much ❤
oh my! I just made this recipe and it is to die for!! perfection! thank you so much Stephanie for sharing your amazing recipes with such humbleness and joy! thank you thank you!
I baked a few times with this recipe and this is the best cake that I have ever baked and eaten... My friend was very impressed and she asked where the recipe is... LoL The best recipe and cake!!!
I love your presentation videos and direction. Very informative, direct, and easy to watch. I also love the fact that you have access to the recipes in printable form. Thank you also for giving us metric conversions for those of us living in other countries. Great job all round. LOVE
The reason you don't grease the tube pan is so that the batter clings to the sides of the pan as it bakes, so it reaches its full heights. If you decide to grease the pan it won't affect the texture, but you may not get quite the height. Also I'm not sure if you invert the pan after baking whether it might slide out if you greased the pan. You would have to try to see what happens.
Thank you for your wonderful accurate step by step instructions. I have used so many of your recipes and recommended your site to so many people. You make baking interesting and not intimidating. I have been a chef/ baker for 35 years and when people ask for how to make cakes etc... I recommend you knowing that after 1 or 2 recipe your site will be their favorite. I also want to thank your husband
Oh my goodness Stephanie...another WINNER!! This took almost no time after assembling ingredients, only thing I left out was the cream of tartar because I never seem to have it (cuz I never remember to buy it!). Will probably just do a simple chocolate glaze. You Are The Best Baker on YT, period. Thanks again.
Every ovens are different mine was a lil burn outside as I kept an eye on it and lucky enough didn't burn inside. Love how you always replied to your comments Stephanie 😊
My husband and I made this and it´s just so tasty and such a success ( in Spain they don´t know chiffon cake) for someone who never made chiffon cake before. Thanks Stephanie! you are marvellous.
I've tried Tartine bakery's version of the chiffon cake and failed miserably three out of three times. One try with this recipe and it did wonders! Love the detailed explanation. Thanks!
Hi Stephanie ! I have tried your Black Forest recipe it turned out so well.I just love your recipes please keep posting, your are the queen of baking. May God bless you. :)
I've never made it without the syrup. If you leave it out, the glaze will harden when chilled. The corn syrup (or golden syrup) will keep the glaze soft even when refrigerated.
Hi Stephanie @ Joy Of Baking Sorry For The Spelling Mistakes And Thank You Do Much For Your Beautiful Red Heart and Thank You So Much For Enjoying My Messages And Comments @ Joy Of Baking 👍👍🧁🧁🍫🍫👍👍❤️❤️
I have made this cake today for my work colleagues.....It is a chocolate mocca dream :-) ...... moist, light and full of flavor. It was a great success from the first try!!! THANKS FOR THE GREAT RECIPE!
Hi Stefanie. I've been following your videos and I admire you very much! I tried this recipe yesterday and it came out wonderfull, my family adored it. it was easy, just to follow your instructions. each recipe of you is amazing. Keep going!
I tried your recipe in a round pan & it came out perfectly. Thank you for sharing your beautiful,easy to follow recipes with us,in here I've truly found the "Joy of Baking". God's blessings your way.
Hi Stephanie, I tried your recipe of Chiffon cake yesterday, and it came out perfect. Instead of cream I used chocolate ganache. Thank you for this and many more wonderful recipes!
Joy ,te felicito por tu perceverancia tus recetas son excelentes y muy ricas, sigue adelante que DIOS TE BENDIGA.GRACIAS POR COMPARTIRNOS LO QUE SABES.
Hello Stephanie i used the recipe of the chiffon cake as a base for my cake that i made for my mom's birthday and it turned out beautifully it is so fluffy, i filled it with whipped cream and berrys and i covered the whole thing with chocolate ganache. i love your recipes you're the best :)
Oh my word Joy, I want to dive right in head first into that cake, teehee. I was wondering, as its an oil based cake and as is normal with some chiffon cakes, I know they can sometimes be a little dry. Does this cake need an addition of a simply syrup if I'm maybe making it the day before its needed? Or does it store in the fridge fine without the addition of simple syrup to keep it moist? Thanks so much in advance. I'm completely addicted to your channel. I love the fact the you give us the ingredient measurements in weight for all your recipes. That's how we bake in Northern Ireland and I always find weighing is so much more accurate than cups. After all, baking is a science. Thanks again Joy. Lee xx
I made this and it came out great so great that I made it again the next day because we finished it so good defiantly recommend it's really not hard I'm a 15 year old girl and did it no problem. Also if you reply to this I will cry. Of joy. Joy of baking!!! No.... Ok
hi stephanie. I just love ur baking and the way u make things so simple to follow but today I`d like u to introduce us to ur cute dog. Im a wire fox terrier owner myself and I just love it when ur dog give us a little peek but on this video we can see him/her very well. so pls can u tell us some thing about it.. By the way I come from Malta, a tiny island just below sicaly italy
Julie Pomorski We have an Airedale Terrier and his name is Baxter. He is six years old and he likes to hang around the kitchen when I bake so sometimes he shows up in the videos.
I have a question, I understand why you did not grease the sides and center of the bundt pan but is there a reason that you did not grease the bottom? I would imagine if you did that the cake would come off of the pan a bit easier. Thank you.
+Mike Davitt I did try put parchment paper at the bottom pan only, the cake still rises but then fall off halfway through the cooling process and squash the cake. So I think it's better to leave off the paper alltogether, and just to let it cool upside down.
Hi Ms Stephanie really i love the way u make things and explain recipe there is no confussion its simple and v coool and i had learned a lot from you ,,i am a pastry chef departie working in UAE in 4star property ,thanks again
You could use golden syrup or liquid glucose for the corn syrup. I've haven't tried it, but you could probably also use honey. You can make your own cake flour. One cup of sifted cake flour (100 grams) can be made by whisking together 3/4 cup (85 grams) sifted all purpose flour and 2 tablespoons (15 grams) cornstarch (corn flour).
Hi, just want to thank you for such a wonderful receipe, i did it today and it wad ABSOLUTETLY PERFECT, the texture, taste is amazing! The filling is heaven! Thanks a lot for being my mentor!
I always love these vidoes and they help me out so much so thank you for that. Also, this was the first time that I saw your dog in the background! He was really eye balling that cake too, it looks so good :)
i like your cake so much... but i did already a chiffon cake, but not the chocolate cake. when i used to do your measurements, its work.. and for that, its been big help for us..even if i don't have an microwave or oven. its work even i used to do in steamer.. thank you very much
It's best to use a chocolate that you enjoy eating on its own. You can use either semi sweet or bittersweet. Some brands I like are Guittard, Lindt, Newmann's Own, Valrhona. Or a readily available chocolate that is pretty good is Ghirardelli.
Ma'am you've made my life very confusing because every chocolate cake of yours is PERFECT! I'm always confused about which one to make. Now this one has also been added to the list. I'd like to call it a chocolate cloud. I'll use it to make a black forest cake.
Thank you so much 💖
I made this cake today, as i have loved making chiffon cakes and my family loves them too, so a chocolate chiffon was a natural choice when i wanted to make a chocolate cake for my brother's birthday.
Everybody loved it, it was beyond expectations good! So light yet chocolaty, the mocha Whipped cream also deserves a special mention here, it was loved by all. All in all, a winner! Go for it if u like ur cakes light and delicious at the same time!
I love the fact that Stephanie is real and she shows us we can actually make this cake
She doesn’t seem real because how can someone be so perfect?
Please do nto change the format of your videos! This is why I find them incredible! You just don`t do a lot of editing to make it shorter, you give all the relevant information you consider necessary and I love the way you talk to us as if we were actually in your kitchen. It is the most pleasant series of cooking videos I have found on the internet and I do hope you will keep doin the great job you do.
I made this last night and it turns out so delicious and perfect! My husband and friends love it!
Hallo Stephanie, Because of you, I have become quite a good student in the art of baking considering I never baked before this year. I have baked at least 3 of your recipes including your simple chocolate cake recipe which I made for my daughter's 6th birthday.....all your cakes are a hit in my home and I cant wait to try this chiffon cake this weekend. Thank you for your ever helpful videos and wonderful instructions. You rock!!!
This is absolutely amazing. Adapted for a coffee chiffon and it turns out super delicious!! It’s light and fluffy.....anything that a good chiffon should be. This recipe is permanently pinned. Thank you so much for sharing 😊
ma'am stephanie, i wanna thank you so much for all your baking videos. because of you, i've learned how to bake delicious cakes only at home .. i have been making my own cakes a couple of years now everytime we have celebrations..my families are enjoying it and always craving for it. thank you again and more power!
7 years ago and the recipe is still alive 👌👍❤️
And i am still watching again everytime I make chocolate chiffon. ❤️
@@zzukiyaki7521 So lovely of you
@@zzukiyaki7521 1:30 1:30 1:31
Hello Ma'am Stephanie, i made this choco chiffon cake last night for my mom's friend & your recipe was the best tasting out of all the recipes i've tried (and i've tried a lot esp. the newer ones). The coffee certainly made the difference! don't be afraid to put it people. I baked it on two 8x3" baking pan coz i don't have a tube pan for 35 mins, it does shrink a little (she mentioned it on the video) but it did produce a tall cake of 4 layers. The mocha filling & ganache is perfect for this cake. I mean it was posted 11 yrs ago, such a timeless recipe & definitely a keeper! Thank you so much ma'am, love from the Philippines
This is the first time I ever made a chiffon cake, before I did it everybody said it was really difficult to make. A friend of mine tried over dozen times and none of them is good. But this recipe is fantastic, it's perfect. I made a absolutely amazing cake. Also tried marble cake, it was also a big success. Thank you very much.
Good for you
11years ago and I made it today and I must say my whole family were impressed, definitely recommend 😊😊😊😊😊
Yes, you can make the cake in another shape.
LOL
Time?
It is a joy to watch a proficient baker ply her craft. Many thanks, Stephanie. You are truly wonderful.
hello, i've been watching your videos for quite a long time and i truly find that you're doing a fantastic job, i mean, your recipes are just fabulous-well explained and accurate.Truly awesome!!!!!!!!
One of the best recipes on this site. I made it yesterday and it is fantastic. I am in NH and corn syrup is sold everywhere. I buy the espresso powder online and always have an extra jar in the house. This cake is very easy to make.
Yes, you could use a regular cake pan. The baking time will be different, although I'm not sure exactly of the time as I've never used a round cake pan for this cake. When using a round cake pan you will notice that the cake does shrink during cooling because you can't turn it upside down.
I'm in love with this woman! Awesome videos! You take the guess work out completely, letting us weekend bakers enjoy ourselves! You rock!
Hi stephanie, I make it... And it was perfect. Already 2 times i try to make chiffon cake and all was failed. This time i try your recipe, and perfect!!! 😄 thank you so much ❤
oh my! I just made this recipe and it is to die for!! perfection! thank you so much Stephanie for sharing your amazing recipes with such humbleness and joy! thank you thank you!
hi I made the chiffon cake just two days ago as a birthday gift it was an amazing recipe and the result quite stunning
I baked a few times with this recipe and this is the best cake that I have ever baked and eaten... My friend was very impressed and she asked where the recipe is... LoL The best recipe and cake!!!
I've finally made this cake and it is absolutely delicious!! Thank you so much Stephanie 😘😘😘
I love the way you explain step by step how to make this and other recipes. You make it sound easy! Thanks a lot!
Yes, the brand of cocoa powder will affect the color. I used Dutch processed cocoa powder. The brand I used was Valrhona.
I love your presentation videos and direction. Very informative, direct, and easy to watch. I also love the fact that you have access to the recipes in printable form. Thank you also for giving us metric conversions for those of us living in other countries. Great job all round. LOVE
The reason you don't grease the tube pan is so that the batter clings to the sides of the pan as it bakes, so it reaches its full heights. If you decide to grease the pan it won't affect the texture, but you may not get quite the height. Also I'm not sure if you invert the pan after baking whether it might slide out if you greased the pan. You would have to try to see what happens.
I just love the way you bake, Stephanie.
Thank you for your wonderful accurate step by step instructions. I have used so many of your recipes and recommended your site to so many people. You make baking interesting and not intimidating. I have been a chef/ baker for 35 years and when people ask for how to make cakes etc... I recommend you knowing that after 1 or 2 recipe your site will be their favorite. I also want to thank your husband
Oh my goodness Stephanie...another WINNER!! This took almost no time after assembling ingredients, only thing I left out was the cream of tartar because I never seem to have it (cuz I never remember to buy it!). Will probably just do a simple chocolate glaze. You Are The Best Baker on YT, period. Thanks again.
Yes, you could use a regular cake pan.
I love the fact that you give both metric & imperial measures - it really makes a difference for me - keep up your great work.
I have tried this recipe and it was delcicous. I love you so much thanks.
Every ovens are different mine was a lil burn outside as I kept an eye on it and lucky enough didn't burn inside.
Love how you always replied to your comments Stephanie 😊
Oh my gosh !!! First of all the cake, it looks absolutely stunning and then there's your dog oh god I love dogs !!!!!!
.net by
My husband and I made this and it´s just so tasty and such a success ( in Spain they don´t know chiffon cake) for someone who never made chiffon cake before. Thanks Stephanie! you are marvellous.
I so glad you do video recipes now. You don't understand how much it helps :)
Everything you introduce in baking comes out beautiful ,you are just gifted Stephanie, thank you for sharing your knowledge.
I made this today and it turned out just perfect! Thanks a ton for this recipe.
shwetha parmar really?!
I have watched almost all your videos, but it's the first time I actually see you tasting your cake! :)
♥♥♥ LOVE Chiffon Cake ♥♥♥ .. add chocolate? that's going to be a whole new level of goodness
Yes just say.Thank you so much for your prompt reply.Your recipes are really wonderful.Looking forward for more eggless recipes
I've tried Tartine bakery's version of the chiffon cake and failed miserably three out of three times. One try with this recipe and it did wonders! Love the detailed explanation. Thanks!
We used this recipe to bake our own cake for our wedding! Thank you so much for everything you do to inspire baking newbies like myself!
@@vikasvadlapatla were you able to make this in a round pan or you needed a hole bundt pan?
Hi Stephanie ! I have tried your Black Forest recipe it turned out so well.I just love your recipes please keep posting, your are the queen of baking. May God bless you. :)
I've never made it without the syrup. If you leave it out, the glaze will harden when chilled. The corn syrup (or golden syrup) will keep the glaze soft even when refrigerated.
Joy of Baking .,
Can we make chocolate chiffon cake in regular square pan? Will it shrink ?
Hi Stephanie @ Joy Of Baking Sorry For The Spelling Mistakes And Thank You Do Much For Your Beautiful Red Heart and Thank You So Much For Enjoying My Messages And Comments @ Joy Of Baking 👍👍🧁🧁🍫🍫👍👍❤️❤️
You are so relaxed and professional in your kitchen. Most of all you inspire me to bake. Thank you.
I always test the recipes first. So the cake at the beginning was from testing.
I have made this cake today for my work colleagues.....It is a chocolate mocca dream :-) ...... moist, light and full of flavor. It was a great success from the first try!!! THANKS FOR THE GREAT RECIPE!
That was so beautifully done! My kitchen would look like a tornado passed through it.
Hi Stefanie. I've been following your videos and I admire you very much! I tried this recipe yesterday and it came out wonderfull, my family adored it. it was easy, just to follow your instructions. each recipe of you is amazing. Keep going!
Although I've never actually made it in a regular pan, you can use a round cake pan.
I tried your recipe in a round pan & it came out perfectly. Thank you for sharing your beautiful,easy to follow recipes with us,in here I've truly found the "Joy of Baking". God's blessings your way.
These videos make me feel like I'm baking with a family member. I just love them!!
Tried your recopies Brownies and Chocolate chiffon cake. Both went perfect. My 8 years old son is really happy. Thanks a lot. Happy new year.
Kristen Wagner Thank you and Happy New Year to you and your family.
Hi Stephanie, I tried your recipe of Chiffon cake yesterday, and it came out perfect. Instead of cream I used chocolate ganache. Thank you for this and many more wonderful recipes!
HAHA Her Dog Was Like - "Can I Pleeeeeeeaaaaasssssse Have Some!" - At The End
Joy ,te felicito por tu perceverancia tus recetas son excelentes y muy ricas, sigue adelante que DIOS TE BENDIGA.GRACIAS POR COMPARTIRNOS LO QUE SABES.
how long is cooking time?? i'm making cream cheese oreo cupcakes today!! :)
I love all your recipes! I've try quite a few and they all came out fantastic!Kisses from Brazil!
Thank you so much for a wonderful and detailed recepies...
i made choclate pound cake
Love love love this recipe!!! Everyone in the family loved the cake!!
im so glad I subscribed to this channel...this looks so good...I laughed when the dog was shown..lol. nonetheless I will attempt to make this cake...
I made this cake using self raising flour and a normal spring pan. The cake came out great!
Although I've never actually made it in a regular pan, you can use a square pan.
Hello Stephanie i used the recipe of the chiffon cake as a base for my cake that i made for my mom's birthday and it turned out beautifully it is so fluffy, i filled it with whipped cream and berrys and i covered the whole thing with chocolate ganache.
i love your recipes you're the best :)
Oh my word Joy, I want to dive right in head first into that cake, teehee. I was wondering, as its an oil based cake and as is normal with some chiffon cakes, I know they can sometimes be a little dry. Does this cake need an addition of a simply syrup if I'm maybe making it the day before its needed? Or does it store in the fridge fine without the addition of simple syrup to keep it moist? Thanks so much in advance. I'm completely addicted to your channel. I love the fact the you give us the ingredient measurements in weight for all your recipes. That's how we bake in Northern Ireland and I always find weighing is so much more accurate than cups. After all, baking is a science. Thanks again Joy. Lee xx
wow
Yes. The cake is very nice on its own.
I made this and it came out great so great that I made it again the next day because we finished it so good defiantly recommend it's really not hard I'm a 15 year old girl and did it no problem. Also if you reply to this I will cry. Of joy. Joy of baking!!! No.... Ok
ivette vazquez you made it
ivette vazquez é
Hyyy
Hi Ivette ;) I just found this recipe and after seeing your comment, I will try making this cake! Thanks bunches for your recommendation !! =^••^=
Stephanie I love your recipes and grateful that you are sharing your knowledge with us❤.
hi stephanie. I just love ur baking and the way u make things so simple to follow but today I`d like u to introduce us to ur cute dog. Im a wire fox terrier owner myself and I just love it when ur dog give us a little peek but on this video we can see him/her very well. so pls can u tell us some thing about it.. By the way I come from Malta, a tiny island just below sicaly italy
Julie Pomorski We have an Airedale Terrier and his name is Baxter. He is six years old and he likes to hang around the kitchen when I bake so sometimes he shows up in the videos.
Just finished the cake, it light and moist and smooth. Very good and simple recipe
I have a question, I understand why you did not grease the sides and center of the bundt pan but is there a reason that you did not grease the bottom? I would imagine if you did that the cake would come off of the pan a bit easier. Thank you.
With chiffon cake it needs to cling onto the sides of the pan.
+Mike Davitt I did try put parchment paper at the bottom pan only, the cake still rises but then fall off halfway through the cooling process and squash the cake. So I think it's better to leave off the paper alltogether, and just to let it cool upside down.
Mike Davitt i wish to ask her about that!
Cause though i used non stick pan but it broken in the sides and bottom!
Hi Ms Stephanie really i love the way u make things and explain recipe there is no confussion its simple and v coool and i had learned a lot from you ,,i am a pastry chef departie working in UAE in 4star property ,thanks again
Haha, i love the dog which also wants to bite some slice of cake..
This cake turned out soooo fluffy and deliciously goood! ♥️ for the frosting I just whipped up heavy cream and folded nutella in it 👩🏻🍳
Hehe the cute dog in the background behing the cake at 25:02
Thank you for this demonstration, Stephanie. You are so thorough. I feel like I will have success when I make this!
The dog wants some. lol
Hi Stephanie I made this cake today it is delicious thank you for the recipe🙏😋♥️
U r lovely mam
wow i tried 3 of your recipes in one week and all turned out perfect. Thanks
Poor dog waiting for his share....lol
i am following you from 8 years ago u r my first online baking teacher
Chocolate chiffon cake turned out fantastic hope it's enjoyed by everyone all your chocolate cake recipes are great. Thankyou
You could use golden syrup or liquid glucose for the corn syrup. I've haven't tried it, but you could probably also use honey. You can make your own cake flour. One cup of sifted cake flour (100 grams) can be made by whisking together 3/4 cup (85 grams) sifted all purpose flour and 2 tablespoons (15 grams) cornstarch (corn flour).
Hi, just want to thank you for such a wonderful receipe, i did it today and it wad ABSOLUTETLY PERFECT, the texture, taste is amazing! The filling is heaven! Thanks a lot for being my mentor!
Absolutely love your recipes, each one better than another, great job!!! Hi from Russia
I always love these vidoes and they help me out so much so thank you for that. Also, this was the first time that I saw your dog in the background! He was really eye balling that cake too, it looks so good :)
Manda_Pants ummm
awesome recipe.....will definately give it a try.
AMAZINGLY DELICIOUS !!!!! As usual !! Can't thank you enough Stephanie !!
i like your cake so much... but i did already a chiffon cake, but not the chocolate cake. when i used to do your measurements, its work.. and for that, its been big help for us..even if i don't have an microwave or oven. its work even i used to do in steamer.. thank you very much
Thanks for your tutorials! I really learned a lot from you. I always want to try your recipes. Love this tutorial and btw, your dog is lovely.:)
You are a darlin in baking. I tried some of your recipes; it came out great. Thank you for your explanation.
It's best to use a chocolate that you enjoy eating on its own. You can use either semi sweet or bittersweet. Some brands I like are Guittard, Lindt, Newmann's Own, Valrhona. Or a readily available chocolate that is pretty good is Ghirardelli.
I like you very much and I love your recipes. Thank you very much. Greetings from Romania!
That looks amazingly decadent! Thank you for sharing.
Made for the fourth time...love it...so far the best recipe...thank you so much.
Thanks for the recipe !!!!I tried this last evening and it came out awsome.My husband loved it.Im gonna try your pineapple upside down cake today.
you make baking fun and easy. i have been learning alot from you lately
i just love all of your recipes they are so simple and delicious!
I really love your demos , and you are so adorable the way you bake and talk to the camera🥰