CHOCOLATE CAKE WITH AMERICAN BUTTERCREAM FROSTING
Provided by Duff Goldman
Categories dessert
Time 1h35m
Yield One 2-layer, 9-inch round cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F and grease and flour two 9-inch round cake pans.
- In a big bowl, mix the flour, sugar, baking soda, and salt.
- In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder, and 1/2 cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well combined.
- In a medium bowl, whisk the eggs, buttermilk, and vanilla. Add it to the batter and mix until smooth.
- Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.
- Frost with buttercream frosting
- In the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. If it's too cold, persuade it with a blowtorch if you have one. If it's too wet, add a bit more powdered sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
- Use immediately or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.
- Variation: The water/coffee combo in this recipe can be switched up, but remember, coffee is to chocolate like salt is to beef. Coffee brings out the flavor of chocolate without making it taste like coffee, just as salt brings out the flavor of meat without making it taste salty. The liquid you use can be all water, or it can be a full cup of coffee for more of a mocha-flavored cake. And if you're feeling really bold, go ahead and use a cup of a dark stout beer instead. Get creative and experiment a little - after all, it is a science project.
CHOCOLATE LOVERS' FAVORITE CAKE
This easy recipe is a chocoholic's dream come true!
Provided by SUSAN FEILER
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 604.4 calories, Carbohydrate 57.7 g, Cholesterol 143.6 mg, Fat 40 g, Fiber 2.2 g, Protein 8.8 g, SaturatedFat 22.8 g, Sodium 608.4 mg, Sugar 40.4 g
CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE
Provided by Alton Brown
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
- Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.
GRANNY WILSON'S CANDY CHOCOLATE FROSTING
My husband's maternal grandmother's famous chocolate frosting. Best used with Chocolate Layer Cake. I can't answer any questions about this recipe or how to make it as I've never made it before. I'm just putting it out there for posterity's sake.
Provided by Oak Knoll Mom
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix cocoa, butter, milk, and sugar in sauce double boiler over medium heat. Let come to a rolling boil for 1 1/2 minutes.
- Beat until spreadable.
- Add 1 ts vanilla.
Nutrition Facts : Calories 2550.4, Fat 102.4, SaturatedFat 64.5, Cholesterol 261.1, Sodium 723, Carbohydrate 429.5, Fiber 14.3, Sugar 401, Protein 13.4
EASY CHOCOLATE SHEET CAKE WITH CHOCOLATE FROSTING
Great, easy chocolate cake. This a great everyday cake or, with company, just put some ice cream on top and serve. Friends always want the recipe so have some copies ready.
Provided by Francie Wise
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a jelly roll pan with butter and sprinkle with flour.
- Mix sugar, flour, and baking soda in a large bowl and set aside.
- Combine butter, water, and cocoa powder in a saucepan over medium-high heat and bring to a rapid boil, stirring to make sure it doesn't burn. Pour over the flour mixture and stir to combine. Mix in buttermilk, eggs, and vanilla extract until batter is well combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 18 to 20 minutes.
- Melt butter, buttermilk, and cocoa powder in a saucepan over medium-high heat and bring to a rapid boil, stirring to make sure it doesn't burn. Stir in powdered sugar and vanilla extract. Add nuts and stir until frosting starts to lose its gloss.
- Spread frosting on the cake while it is still warm.
Nutrition Facts : Calories 485 calories, Carbohydrate 68 g, Cholesterol 69.5 mg, Fat 23.3 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 11.9 g, Sodium 105.5 mg, Sugar 53.4 g
ALAN JACKSON'S CHOCOLATE CAKE AND FROSTING
Fantastic chocolate cake recipe! I found this advertised on a Parkay box, bought the box of margarine and tried the recipe. Everyone who tasted it has asked for the recipe! It's easy and not too sweet. I use real butter for the margarine, but you can use either. Enjoy!
Provided by sherman44444
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Cake:.
- Sift flour, sugar and salt together in mixing bowl. Heat water, 1 stick Parkay, oil, 1/4 cup of the cocoa. Boil, stirring constantly. Pour into flour mixture and stir until smooth.
- Blend in buttermilk, eggs, baking soda, 1 teaspoon of the vanilla and vinegar until smooth.
- Pour into a greased and floured 13x2 inch baking pan.
- Bake at 350 degrees F for 35 minutes or until a toothpick inserted in center comes out clean.
- Cool completely.
- Frosting:.
- In a sauce pan, over medium-high heat, melt remaining 1 stick of Parkay, add the milk and the remaining 1/4 cup cocoa and bring to a boil. Remove from heat. Stir in powdered sugar and the remaining 1 teaspoon vanilla. Stir until smooth. Pour over the cake. Enjoy!
Nutrition Facts : Calories 604, Fat 26, SaturatedFat 4.3, Cholesterol 36.7, Sodium 406.4, Carbohydrate 90, Fiber 1.2, Sugar 71, Protein 4.6
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