BLACK BOTTOM CUPCAKES I
Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.
Provided by Laura Duncan Allen
Categories Desserts Cakes Holiday Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
- In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
- In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
- Bake in preheated oven for 25 to 30 minutes.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 145 mg, Sugar 15.1 g
BLACK BOTTOM CAKE RECIPE - (4.3/5)
Provided by á-4527
Number Of Ingredients 29
Steps:
- To prepare chocolate cake: Heat oven to 300 degrees F. Whisk together cocoa, oil and coffee; set aside. Sift together flour, baking soda, baking powder and salt; set aside. Cream together butter and sugar. Add eggs, one at a time, beating to combine, then add vanilla extract. Add the cocoa mixture and mix until thoroughly combined. Scrape side of bowl and then add the sifted flour mixture; mix thoroughly. Pour into 2 greased and floured 10-inch cake pans. Bake 45 minutes or until a wooden pick comes out clean. Check progress during last half of baking and adjust time as needed for oven variations. Layers will be big so they can be cut as directed later in recipe. Allow cakes to cool 15 minutes in pan; remove from pan and allow to cool completely. To prepare chocolate mousse: Melt chocolate in top of double boiler over simmering water. Whip cream until just fluffy; set aside. Mix gelatin with cold water in top of separate double boiler. Place over hot water and stir to make sure it is completely dissolved. Beat the eggs with sugar until well blended. At medium speed (so the chocolate does not clump while mixing), pour the melted chocolate into the egg and sugar mixture. Mix a little while, then stop and scrape down bowl. Pour in the well-dissolved gelatin and mix on a low speed a little longer. Fold in the whipped cream until well blended. Chill overnight to set up. To prepare the pastry cream: Heat milk and cream to a slow boil in a heavy saucepan. While the milk and cream are coming to boil, mix the sugar and cornstarch. Add the whole eggs, yolks and vanilla and mix until really smooth and mixture has no lumps. After the cream and milk have come to a boil, blend 1 cup of milk mixture into the egg mixture. Then pour the egg mixture into the boiling milk mixture, stirring continuously until it thickens. Remove from heat. Pour pastry cream into a container and place plastic wrap over the pastry cream so it does not form a skin. Refrigerate overnight. To prepare the frosting: Whip together cream and confectioners' sugar. To assemble cake: Cut 1 chocolate cake layer into 3 pieces. Pipe chocolate mousse around the first layer, then pipe pastry cream to cover the top of the first layer. Top with second layer of cake. Pipe pastry cream around outside of the second layer, then pipe chocolate mousse to cover the top of the second layer. This is known as checkerboard effect. Top with the third cake layer. Spread the whipped-cream frosting around the entire cake. Sprinkle top with white chocolate shavings and drizzle melted dark or semisweet chocolate lightly over the shavings. Melt 1 pound dark chocolate or semisweet chocolate in top of double boiler over simmering water. Cover the back of a flat and smooth cookie sheet with a sheet of parchment paper. Pour melted chocolate on top of the paper; spread and smooth it out over the entire cookie sheet. Chill in the refrigerator until firm. To garnish cake Set out chilled chocolate at room temperature 5 minutes. Measure the height of the finished cake plus 1/4 inch. Using scissors, cut the chocolate and the parchment into 2 strips, each the height of the measured cake plus 1/4 inch. Pick up 1 strip with the parchment and wrap around the cake; pull off the parchment once it is in place.
BLACK BOTTOM CAKE
Steps:
- Preheat oven to 350. Grease an oblong pan. Mix Filling ingredients till well blended, set aside.
- Mix together all dry ingredients; add water, oil, vinegar and vanilla. Mix until well blended and smooth.
- Pour batter into pan. Drop Filling mixture onto cake batter by spoonfuls. Bake 30 to 45 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BLACK BOTTOM CHEESECAKE
Make and share this Black Bottom Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 3h25m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- The crust-in a small bowl stir together the crushed cookies and melted butter until well combined.
- Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
- The filling-in a large bowl combine the cream cheese, sugar, cornstarch, and sour cream; beat with an electric mixer until smooth.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Beat in melted chocolate, light rum, and vanilla extract.
- Stir in whipping cream.
- Pour the cream cheese mixture over the crust.
- Bake at 350° for 15 minutes.
- Lower temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
- Remove the cake from the oven and run a knife around the inside edge of the pan.
- Turn the oven off; return the cake to the oven for an additional 1 hour.
- Chill, uncovered, overnight.
- The topping-in a small bowl beat whipping cream, powdered sugar, cocoa powder, and rum with an electric mixer until stiff peaks form.
- Pipe whipped cream mixture around the edge of the cheesecake.
- Garnish with chocolate curls; chill until serving time.
Nutrition Facts : Calories 495.7, Fat 40.8, SaturatedFat 23.7, Cholesterol 176.8, Sodium 242.2, Carbohydrate 26.2, Fiber 1, Sugar 22.1, Protein 6.6
BLACK BOTTOM CHEESECAKE
From I *heart* cheesecake cookbook. Haven't tried it yet, but it sounds yummy! I actually have no idea what size the envelope of whipped topping mix is, I just filled something in because it was required. Will edit when I can find one and find out.
Provided by Burgundy Damsel
Categories Cheesecake
Time 2h30m
Yield 1 cake, 12-18 serving(s)
Number Of Ingredients 19
Steps:
- Chocolate Cookie Crust: Mix crumbled cookies and melted butter well. Press evenly into bottom on greased 9 in cheesecake pan. Set aside.
- Have all filling ingredients at room temperature. Preheat oven to 350*.
- In large bowl, beat cream cheese, sour cream, sugar and cornstarch with an electric mixer until smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in 1/4 cup rum, 2 tsp vanilla and 1 1/4 tsp rum flavoring.
- Add melted chocolate, blending thoroughly. Stir in 2/3 cup whipping cream.
- Pour chocolate rum mixture onto crust.
- Bake at 350 for 15 minute Reduce heat to 200 and bake 2 hrs or until center no longer looks shiny or wet.
- Remove from oven and run knife around inside edge of pan. Turn oven off and return cake to over for additional 2 hours
- Chill overnight.
- Chocolate Rum Whipped Cream Topping: In a bowl, combine 1/2 cup whipping cream, whipped topping mix, 2 tbsp sugar, 1 tbsp cocoa and 1/4 tsp rum flavoring until well blended. Beat with electric mixer until stiff.
- Spread whipped cream over cake. Decorate top with cherries. Keep chilled.
Nutrition Facts : Calories 620.2, Fat 46.6, SaturatedFat 28.1, Cholesterol 176.3, Sodium 313.5, Carbohydrate 43.4, Fiber 1.6, Sugar 32.9, Protein 8.7
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3.3/5 (16)Category DessertServings 10Total Time 50 mins
- To prepare cake batter: Mix water, oil, eggs and sour cream to medium bowl and stir either by hand or with hand held mixer until well combined. Pour 3/4 of prepared batter into greased bundt pan.
- To prepare the filling: combine softened cream cheese, egg, sugar and vanilla. Mix with wooden spoon or hand held mixer until creamy and smooth. Stir in chocolate chips. Spoon filling over the middle section of cake batter in bundt pan and top with remaining batter. Use a spatula to completely cover filling with batter.
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3/5 (1)Estimated Reading Time 3 minsServings 10
- 1) Preheat oven to 350 degrees. Grease and flour (or spray) a bundt pan and set aside. Prepare the cream cheese filling. In a small bowl beat together the sugar, vanilla, cream cheese, and egg until smooth. Stir in the chocolate chips and set aside.
- 2) In a large bowl combine 2 cups sugar, oil, and eggs. Beat for 1 minute at high speed. Add the flour, cocoa, baking soda, baking powder, salt, water, milk, lemon juice, and vanilla. Beat at medium speed for 3 minutes.
- 3) Pour half of the batter into the pan. Spoon cream cheese filling on top. Pour on the remaining batter. Bake for 75-85 minutes or until a wooden skewer comes out clean once inserted into the center of the cake. Let cool for 30 minutes in the pan, then flip onto a cooling rack to cool completely.
- 4) Make the glaze. In a small bowl whisk the powdered sugar, cocoa, melted butter, vanilla, and hot water. Drizzle over the completely cooled cake.
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