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Run the stairs. Stroll up the stairs to where you live or work instead of using the elevator. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a great way to get some exercise in. Even if your office or home is on one of the highest floors, you can choose to get off of the elevator early and take the stairs the rest of the way. So many people pick the elevator over clambering even a single flight of stairs. Even just a sole flight of stairs, when travelled up or down a few times a day--can be a great improvement to your system.
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We hope you got insight from reading it, now let's go back to halloween themed chocolate cake (pops) recipe. You can have halloween themed chocolate cake (pops) using 19 ingredients and 19 steps. Here is how you do it.
The ingredients needed to make Halloween themed Chocolate cake (pops):
- Take 2 of eggs.
- Provide 50 gms of unsalted butter.
- You need 150 gms of Sugar (powdered).
- Get 1 tsp of Coffee mixed with 2 tbsps warm water.
- Provide 1/2 cup of buttermilk (homemade or store bought).
- Get 1 tsp of Vanilla extract/ essence.
- You need 125 gms of maida / all-purpose flour.
- Use 50 gms of cocoa powder.
- Get 1.5 tsp of baking powder.
- Get 1/2 tsp of baking soda.
- Get 1/4 tsp of salt.
- Provide of Chocolate ganache.
- Get 300 gms of Amul Orange chocolate/ 55% Amul chocolate(any good one)*.
- Prepare 200 gms of Amul fresh cream or any brand.
- Get of Note: *you can use good chocochips too.
- Prepare of For decorating.
- Get of Colourful fondants- white, orange,black etc.
- Prepare of Food color gel.
- Take of Some toothpick, paint brush, Rolling pin, board, knife etc.
Steps to make Halloween themed Chocolate cake (pops):
- After collecting all the ingredients. Prepare a 7"-8" round cake pan / tin by greasing with butter, placing a parchment/ butterpaper at the bottom(grease that too) and sprinkle the tin with flour, throw away the excess flour by tapping it upside down..
- Mix coffee with warm water and let it come to room temperature. Shift the dry ingredients- flour, cocoa powder, baking powder and soda, salt through a sieve in a separate bowl. Preheat the oven at 180 °C or if you are doing #nooven baking heat the vessel on the gastop (I have used salt,which I am reusing and an iron sizzler plate at the bottom of the vessel)..
- Mix all the dry ingredients well after shifting so that it is mixed thoroughly. In another bowl, take butter and sugar and mix it well using an electric hand blender. When it becomes light and fluffy, add the eggs one by one and blend well..
- Then add the buttermilk, mix well..
- Now add the vanilla extract and coffee and mix well, the mixture may look curdled up but don't worry.(Scrap the bowls as and when required with a silicon spatula)..
- Now mix, fold in the shifted dry ingredients in 2 or 3 parts and form a smooth batter without any lumps..
- Pour in the prepared cake tin/ pan, level and tap it for 4-5 times on the kitchen counter top to get rid of the big air bubbles and bake it in a preheated oven at 180°c or a preheated thick bottom vessel on a gastop on high flame for about 30-40 minutes or until the skewer inserted in the centre of the cake comes out clean..
- Once baked let the cake be in the cake pan for 10-15 minutes, then take it out on a cooling rack/ or anything you have, which has perforation.....like I have used (due to my movement half my kitchen items and electric oven are not yet unpacked😀) and let it completely come to room temperature. Then wrap it with cling film and keep it in the fridge to chill before you add ganache to it..
- Chop the chocolate so that it melts easily. Heat the fresh cream for about 2 mins or till it is hot..
- Now add the chopped chocolate or chocochips and cover and let it rest for about 5 minutes then with a fork/ spoon / silicon spatula mix them till it forms a smooth mixture..... your chocolate ganache is ready....let it come to room temperature.(No need to rest the ganache for this recipe)..
- In the meantime, take out the chilled cake and crumble it and add the prepared chocolate ganache and mix well and form a dough..
- Now with form any desired shape as you want with the help of your hands and chill in the fridge before covering it with fondant or chocolate (if make chocolate coated cake pops) at least for two hours or more..
- Take some colorful fondants, cornflour for dusting,little water to stick fondant part whenever required, edible food color, toothpick, cutter, rolling pin, chopping board etc and decorate your cake pops the way you like. It took me nearly 4 hours to finish of the cake pops in various designs- pumpkin, skeleton head, ghost, eyes, spider, fingers, brain and eye balls. I used Edible gel red colour to paint and tomato ketchup for the brain as I didn't have jam at home 😀. Work in an AC room..
- Could not all the making picture as hand was messed up..
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- Happy Halloween!!!!!.
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Different Halloween themed cake pops on wooden table, closeup. Festive dessert for Halloween, baking on a skewer in chocolate orange. Add a festive and delicious touch to your Halloween party with this easy cake pop recipe - using Betty Crocker™ Super Moist™ butter pecan cake mix and Rich & Creamy frosting. These Halloween cake pops were no exception. Melt the chocolate in a melting pot, adding a little bit of cooking oil to thin the chocolate out.
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