Bon Appetits Chocolate Cake W Recipes

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MY KIND OF CHOCOLATE BIRTHDAY CAKE



My Kind of Chocolate Birthday Cake image

Categories     Cake     Chocolate     Citrus     Nut     Dessert     Bake     Birthday     Hazelnut     Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 23

Cake
4 ounces bittersweet or semisweet chocolate, chopped
1/3 cup (packed) dark brown sugar
2 tablespoons unsalted butter
1/2 teaspoon grated orange peel
1/2 teaspoon coarse kosher salt
2 large eggs
2 tablespoons sugar
1 tablespoon all purpose flour
1/2 cup hazelnuts, toasted, husked, chopped
Filling
5 ounces bittersweet or semisweet chocolate, chopped
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1 1/2 cups chilled heavy whipping cream, divided
5 tablespoons unsalted butter, room temperature
Glaze
1/2 cup heavy whipping cream
1 tablespoon light corn syrup
4 ounces bittersweet or semisweet chocolate
chopped 1 tablespoon unsalted butter, room temperature
Large chocolate shards or curls (from 1- to 2-inch-thick 8-ounce piece bittersweet or semisweet chocolate)
Additional toasted husked hazelnuts
Candied orange peel strips

Steps:

  • For cake:
  • Preheat oven to 325°F. Line 13x9x1-inch baking sheet with parchment paper; butter parchment. Combine first 4 ingredients in medium metal bowl. Set bowl over saucepan of barely simmering water; stir until chocolate and butter melt. Remove bowl from over water; stir in salt (mixture will be grainy).
  • Beat eggs and 2 tablespoons sugar in another medium bowl until pale, about 6 minutes; fold into chocolate mixture. Fold in flour, then hazelnuts. Spread batter evenly on baking sheet. Bake until tester inserted into center comes out with a few moist crumbs attached, about 13 minutes (cake will be thin). Transfer pan to rack. Cool cake completely.
  • For filling:
  • Combine chocolates in medium metal bowl. Bring 1 cup cream to simmer in small saucepan; pour cream over chocolates and let stand 1 minute. Stir until melted and smooth. Chill mixture until firm, about 2 hours.
  • Place bowl with chilled chocolate mixture over saucepan of barely simmering water until mixture is partially melted (do not stir), about 5 minutes. Remove bowl from over water; add butter to bowl. Using electric mixer, beat until filling is thick and glossy, about 3 minutes. Using clean dry beaters, beat 1/2 cup chilled whipping cream in another medium bowl until peaks form. Fold whipped cream into filling.
  • Cover 14x5-inch cardboard rectangle with foil. Invert cake onto work surface; remove parchment. Cut cake lengthwise in half. Place 1 cake half on foil-covered cardboard. Spread 1/2 cup chocolate filling over. Top with second cake half. Spoon remaining filling into pastry bag fitted with large plain round tip. Pipe filling atop cake in side-by-side lengthwise rows, then smooth top. Chill until filling is firm, about 1 hour.
  • For glaze:
  • Bring cream and corn syrup to simmer in small saucepan. Remove from heat. Add chocolate; let stand 5 minutes. Stir until smooth. Add butter; stir until melted. Let stand until barely lukewarm but still pourable, about 20 minutes.
  • Place cardboard base with cake on rack set over rimmed baking sheet. Spoon glaze over top of cake, allowing glaze to run down sides. Using offset spatula, smooth glaze over sides. Mound chocolate shards or curls over top and sides of cake. Garnish with hazelnuts and candied orange peel. Refrigerate until glaze is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)

BON APPETIT'S CHOCOLATE CAKE W/CARAMEL-MILK CHOCOLATE FROSTING



Bon Appetit's Chocolate Cake W/Caramel-Milk Chocolate Frosting image

Make and share this Bon Appetit's Chocolate Cake W/Caramel-Milk Chocolate Frosting recipe from Food.com.

Provided by Oreoz724

Categories     Dessert

Time 1h30m

Yield 1 triple layer cake, 12 serving(s)

Number Of Ingredients 20

vegetable oil cooking spray
2 cups sifted cake flour (sifted, then measured)
1 cup unsweetened cocoa powder (preferably Dutch-process)
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups packed golden brown sugar
1 cup unsalted butter, room temperature plus
2 tablespoons unsalted butter, room temperature
3 large eggs
1 tablespoon vanilla extract
1 cup buttermilk, plus
2 tablespoons buttermilk
1/2 cup lukewarm water
1 cup semi-sweet chocolate chips
24 ounces imported milk chocolate, finely chopped (such as Lindt)
3 ounces bittersweet chocolate (not unsweetened) or 3 ounces semisweet chocolate, finely chopped
1 1/2 cups sugar
1/2 cup water
2 1/2 cups whipping cream

Steps:

  • For cake: Preheat oven to 350°F.
  • Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray.
  • Line bottom of pans with parchment paper.
  • Whisk flour and next 4 ingredients in medium bowl.
  • Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes.
  • Add eggs 1 at a time, beating well after each addition.
  • Beat in vanilla.
  • Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
  • Beat in 1/2 cup lukewarm water.
  • Stir in chocolate chips.
  • Divide batter among prepared pans (about 2 1/3 cups for each).
  • Smooth tops.
  • Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes.
  • Cool completely in pans on racks.
  • Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate).
  • Peel off parchment.
  • For frosting: Combine milk chocolate and bittersweet chocolate in large bowl.
  • Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves.
  • Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
  • Carefully and slowly add whipping cream (mixture will bubble vigorously).
  • Stir over low heat until any hard caramel bits dissolve and mixture is smooth.
  • Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth.
  • Chill chocolate-caramel frosting until completely cool, about 2 hours.
  • Let stand 1 hour at room temperature before continuing.
  • Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy).
  • If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.
  • Place 1 cake layer on platter, flat side up.
  • Spread 1 cup frosting evenly over top.
  • Top with second cake layer, flat side up, pressing slightly to adhere.
  • Spread 1 cup frosting over top.
  • Top with third cake layer, rounded side up, pressing slightly.
  • Spread remaining frosting over top and sides of cake, swirling decoratively.
  • (Can be made 2 days ahead. Cover with cake dome and store at room temperature.).

ELODIE'S CHOCOLATE CAKE



Elodie's Chocolate Cake image

Provided by Karin Korvin

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Birthday     Bon Appétit     Santa Monica     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 10

Number Of Ingredients 7

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter, cut into small pieces
5 large eggs
1 1/4 cups sugar
5 tablespoons all purpose flour
1 1/2 teaspoons baking powder
Powdered sugar

Steps:

  • Preheat oven to 325°F. Butter and flour 10-inch-diameter springform pan with 2 3/4-inch-high sides. Stir chocolate and butter in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Beat eggs and 1 1/4 cups sugar in large bowl until well blended and beginning to thicken. Sift flour and baking powder over eggs and fold in. Gradually fold in chocolate mixture. Transfer batter to prepared pan.
  • Bake cake 20 minutes. Cover pan with foil. Bake until tester inserted into center comes out with moist crumbs still attached, about 30 minutes longer. Uncover cake; cool in pan on rack (cake will fall as it cools). (Can be made 1 day ahead. Cover; let stand at room temperature.)
  • Cut around pan sides to loosen cake. Release pan sides. Sift powdered sugar over cake; cut into wedges.

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE



Flourless Chocolate Cake with Chocolate Glaze image

Categories     Cake     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Vegetarian     Kid-Friendly     Anniversary     Birthday     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 10 to 12

Number Of Ingredients 11

For cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract
For glaze
1/2 cup whipping cream
1/2 cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Chocolate shavings or Gold-brushed Chocolate Leaves

Steps:

  • Make cake:
  • Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
  • Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
  • Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
  • Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
  • Make glaze:
  • Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
  • Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.

MERINGUE-CRUSTED CHOCOLATE CAKE



Meringue-Crusted Chocolate Cake image

Categories     Cake     Chocolate     Egg     Dessert     Bake     Valentine's Day     Kid-Friendly     Oscars     Mother's Day     Graduation     Father's Day     Spring     Birthday     Family Reunion     Engagement Party     Party     Bon Appétit     Small Plates

Yield Makes 10-12 servings

Number Of Ingredients 10

1 2/3 cups cake flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups plus 3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs, separated
1 large egg
1 cup buttermilk
1 cup miniature semisweet chocolate chips (about 6 ounces)

Steps:

  • Preheat oven to 325°F. Generously butter 9-inch-diameter springform pan with 2 3/4-inch-high sides; dust with flour. Sift first 4 ingredients into small bowl. Using electric mixer, beat 1 1/3 cups sugar, butter, 3 yolks and 1 whole egg in large bowl until blended. Beat in flour mixture alternately with buttermilk in 3 additions each. Mix in chocolate chips.
  • Using clean dry beaters, beat 3 egg whites in medium bowl until soft peaks form. Gradually add 3/4 cup sugar, beating until stiff glossy peaks form, about 5 minutes. Spread 2/3 of meringue halfway up sides (not on bottom) of prepared pan. Spoon batter into meringue-lined pan; top with remaining meringue. Using tip of knife, swirl top meringue and some of chocolate batter together.
  • Bake cake until tester inserted into center comes out with a few crumbs attached, about 1 hour 15 minutes. Cool 10 minutes on rack. Cut around pan sides; release pan sides. Cool completely.

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