Thank you. I often wondered what the technique was to get that marbled effect in cake. Now I know, it's simple. When I make this I will use a teaspoon of peppermint extract and green food colouring instead of fresh chopped mint. Thanks once again for your video.
it's 180ºC and the time is dependent on the size of the baking tin you use. The trick to know it's cooked, you will steer smelling cake in the kitchen and confirm it's fully cooked by inserting a small knife and if its clean its done.
Different ingredients have different methods that work better, like whipping butter and sugar together to incorporate air. Or with oil you can mix all wet ingredients together, all dry together, and then mixing the two together. Or even mixing everything together at once when using oil. The most important thing is to not overmix after adding flour because gluten will form, making it tougher like bread. Also if you whip egg whites or cream, gently fold them in at the end so the air doesn't get knocked out. Hope this helps.
Hi i would like to know the sweetness behind wedding cakes. Have done lot of homemade cakes but i would like to know procedure of wedding cakes. Kindly help.
In my experience oil makes cake more moist and less thick. Vegetable oil makes it especially moist. But you can try butter or margarine and see what you like best.
Хобби
Thank you. I often wondered what the technique was to get that marbled effect in cake. Now I know, it's simple. When I make this I will use a teaspoon of peppermint extract and green food colouring instead of fresh chopped mint.
Thanks once again for your video.
Mint chocolate is my best flavor when it comes to cake!! Will definetlu try this
Thank you Chef now i know how to bake Chocolate mint cake
Thank you for the weekly teachings cheer rapha
I enjoy your channel, nice and simple recipes.
thank u chef for the big hrt of sharing...GBU
wow, very neat and precise recipe.
I love your recipe 💖💖💖💖
amazing, i really enjoyed baking this cake. incase one is using peppermint syrup, how much is needed for the recipe above?
Awesome chef
Yummy...thanks Chef.
Hey chef ..have been following you .need to ask which is the best electric commercial oven for cakes??please advise.
Thnx for ur great work
Thank u. What do I consider to take measurements of ingredients
I`ve been following you on fcbk, glad I`m here, keep up the good work
Hello Chef, roughly how many cups of flour make up the 300g of flour ur using...
Do u need to first set the oven???
Thank you chef
Beautiful
Hi. How many kilograms is the cake and what tin size should I use?
Hi Chef...tried ua simple perfect recipe of the chocolate mint cake and the cake turned out perfectly.Thank you...will tag the cake in IG
great job
Lovely
I tried it.It turned out great
How do you cream this beautiful cake
Chef Rapheal thank you so much we are seriously learning something but cant prestige be used instead of cooking oil for mint cake ?
You can when melted but not hot
Am proud to have you here I'm leaning alot of you God bless you
Hey chef Raphael. Can you use peppermint flavour and chocolate in order to get that flavour?
My question too
Hey Chef. Wondering whether you used mint leaves?
he did
Thank you
Yummy
Hello Chef Raphael, what temperature are you baking at, and for how long?
it's 180ºC and the time is dependent on the size of the baking tin you use. The trick to know it's cooked, you will steer smelling cake in the kitchen and confirm it's fully cooked by inserting a small knife and if its clean its done.
@@ChefRaphael appreciated, I've tried it three times now, and it's come out veery nice. Thanks.
whats the difference of using a mixer and folding method? when should i use a mixer and when should i use the folding method when mixing?
Different ingredients have different methods that work better, like whipping butter and sugar together to incorporate air. Or with oil you can mix all wet ingredients together, all dry together, and then mixing the two together. Or even mixing everything together at once when using oil. The most important thing is to not overmix after adding flour because gluten will form, making it tougher like bread. Also if you whip egg whites or cream, gently fold them in at the end so the air doesn't get knocked out. Hope this helps.
It’s helped me,Thankyou Dear..Am happy i go through comments as have learned this.Thankyou🙂
I usually like baking cakes but at times it comes up looking like ugali Yani nit spongy... What could be the issue
Hi i would like to know the sweetness behind wedding cakes. Have done lot of homemade cakes but i would like to know procedure of wedding cakes. Kindly help.
Its just the same as homemade😂its just that no one enjoys what they made🤷♀️
@@gloriajay5707 thank you
Is the cocoa powder the one with sugar or without??
without!
Thanks 😋😋☕👍👍
Nice recipe but why cooking oil instead of butter?
In my experience oil makes cake more moist and less thick. Vegetable oil makes it especially moist. But you can try butter or margarine and see what you like best.
Between Oil and Margarine which is the best to use?
Better in which sense Fridah?
Oil is better, it becomes softer n fluffier
Hi chef, Can I use yoghurt in place of milk?
No not for this recipe
@@ChefRaphael thanks for the prompt response. I tried is as it is and the cake is awesome.
Hy chef..I would like to get a recipe for cupcakes for commercial
Chef,how long in the oven and at what temperature?
About 45 min at 180C
How many degrees did u put in the oven and how many minutes
preheat oven 180C , bake for 30-45 minutes
Hey chef, i tried this but the leaves doesnt bring the mint flavour in the cake. Ama its me who put too little? Please advise on another solution
Add more mint leaves it should work
@@ChefRaphael thank you. I'll try that
Hey chef Raphael. I want to make a 1kg marble cake using margarine. Could you please advice me on the measurements
How much baking powder did you put
We are using self raising flour if it’s all purpose you add 3tsp baking powder
Hey,.today made a peppermint chocolate cake..it become extra minty do you have any idea.🙄. how to remove or reduce that extra minty flavor😒help
Next time use less mint
Chef Raphael makes too much sense.
Hi chef raphael.. Whenever i bake, my cake always gets a crack at the top.. Its very frustrating.. Please help
For this cake recipe, cracking is normal
does oil make it taste a lot different too butter ?
Oil is tasteless
Depending on the one you use
Can i use mint flavor insteadof the leaves?
Yes you can
Hey chef Raphael .can one bake this cake using a local oven
Yes
Kindly share the measurements
How many minutes and degrees?
180C
Thanks,, what about minutes?
45 min
Anyway you can post the actual measurements of the ingredients? Thank you
As Marco Pierre White says, It's up to you. There's no real recipe. It's your choice.
@@dlariby no when baking chocolate and mint you can’t pull an “it’s up to you” Unless you ready for a disaster.. which i’m not. ✌🏾
How can I came up with a cake without oven
Use 3 stone method on your gas cooker or charcoal
Buy one at the store.
No vanilla... It liked this recipe
Where can I get mint raphael
In major supermarkets including naivas
Nice one 👌👌
In
nice
Why can't I download your pizza video?
Thanks, am your student
I have used this recipe, ndani iko uji😂😂😂poor me
practice makes perfect
This is terrible. A real chef never uses color on food. Also what kind of cake don't have margarine,??!!
It's depends especially for commercial most of them dont use margarine. I think all cake venders plays with colours.
Do u need to first set the oven???
Yes at 180C