Brownstone Front Chocolate Cake Recipes

BROWNSTONE FRONT CAKE

Steps:

• Prepare the Cake Layers: Preheat oven to 350°F. Grease (with butter) and flour 2 (9-inch) round cake pans. Whisk together hot water and cocoa in a small bowl until smooth; let cool to room temperature, about 15 minutes.
• Meanwhile, beat sugar and butter in bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes. With mixer running on low speed, add eggs, 1 at a time, beating well after each addition. Whisk together buttermilk, baking soda, vanilla, and cocoa mixture in a glass measuring cup. Sift together flour, baking powder, and salt in a medium bowl, and add to butter mixture in 3 additions, alternatively with buttermilk mixture, beginning and ending with flour mixture. Beat on low speed until just blended after each addition. Pour batter into prepared pans, and spread into even layer. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool completely, about 1 hour.
• Meanwhile, prepare the Fluffy Chocolate Filling: Place whipping cream in large bowl. Sift powdered sugar and cocoa into cream. Beat with an electric mixer on low speed until smooth, about 30 seconds. Increase speed to high, and beat until stiff peaks form, 1 to 2 minutes.
• Using a serrated knife, slice cooled cake layers in half horizontally to make a total of 4 cake layers. Place 1 cake layer on serving plate or cake stand; spread top with about 1 cup chocolate filling, spreading to edges using a small offset spatula. Repeat with remaining 3 layers and remaining 3 cups filling. (Do not frost sides of cake. The stacked cake is supposed to resemble stacked brown stones with mortar between the layers.)

BROWNSTONE FRONT CHOCOLATE CAKE

Steps:

• For cake: Preheat oven to 350 degrees.
• Grease and flour.
• 2 9-inch cake pans.
• Cream butter and sugar.
• Add beaten egg yolks and melted chocolate to mixture.
• Dissolve baking soda and salt in buttermilk; add alternately with flour to the egg mixture.
• Fold in beaten egg whites and pour into prepared pans.
• Bake at 350 for 40-45 minutes.
• Frost when cooled.
• For frosting: Combine butter, milk, sugar and vanilla in saucepan.
• Place over low heat and bring to boiling point.
• Reduce heat and simmer 45 minutes, stirring frequently to prevent scorching and sticking.
• Cool before spreading on sides and top of cake.

BROWNSTONE FRONT CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
• Separate the eggs. Set the egg yolks aside and beat the egg whites until stiff peaks form.
• Cream 2 1/'4 cups sugar, vanilla, and shortening. Add the egg yolks and beat till smooth.
• Sift together the cocoa, cake flour, baking soda, and salt. Then add dry ingredients alternately with buttermilk to creamy mixture. Lastly, fold in beaten egg whites.
• Pour into 3 greased and floured cake pans. Bake 20-25 minutes in 325 degree F (165 degrees C) oven, or until done.
• To Make Icing: Cook 2 cups white sugar, 1 cup cream and 1/2 cup butter or margarine over low flame until mixture forms a soft ball in water. Remove from heat, beat about 5 or 6 strokes to make mixture smooth. Cool, spread between and on layers while lukewarm. This hardens when cold.

BROWNSTONE FRONT CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
• Separate the eggs. Set the egg yolks aside and beat the egg whites until stiff peaks form.
• Cream 2 1/'4 cups sugar, vanilla, and shortening. Add the egg yolks and beat till smooth.
• Sift together the cocoa, cake flour, baking soda, and salt. Then add dry ingredients alternately with buttermilk to creamy mixture. Lastly, fold in beaten egg whites.
• Pour into 3 greased and floured cake pans. Bake 20-25 minutes in 325 degree F (165 degrees C) oven, or until done.
• To Make Icing: Cook 2 cups white sugar, 1 cup cream and 1/2 cup butter or margarine over low flame until mixture forms a soft ball in water. Remove from heat, beat about 5 or 6 strokes to make mixture smooth. Cool, spread between and on layers while lukewarm. This hardens when cold.

OLD-FASHIONED CHOCOLATE CAKE

Steps:

• Preheat oven to 350. Coat an 8-inch round cake pan with cooking spray. Cut an 8-inch round of parchment paper, and place in bottom of pan. Coat parchment with cooking spray. Dust with flour, tapping out excess; set aside.
• Sift flour, baking soda, and salt into a medium bowl; set aside.
• Put chocolate, 1/4 cup milk, the granulated sugar, and 1 egg yolk into a heatproof bowl set over a pan of simmering water. Stir until thickened; set aside.
• Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in remaining yolk. Reduce speed to medium-low. Mix in flour mixture in 3 batches, alternating with 1/4 cup water, remaining 1/4 cup milk, and extracts. Mix in chocolate mixture.
• Beat egg white to soft peaks; fold into batter with a rubber spatula. Pour batter into prepared pan. Bake until a cake tester inserted into center comes out clean, 25 to 30 minutes. Let cool on a wire rack 20 minutes. Run a knife around edges of cake to loosen; turn out onto rack. Remove parchment; let cool completely.
• Using a long, serrated knife, halve cake horizontally. Place bottom half, cut side up, on a cake stand; spread with 1 cup frosting. Top with remaining half; spread frosting over entire cake.