Brunos Chocolate Cake With Chocolate Cream Recipes

CHOCOLATE BUTTERCREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
• In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
• 2 cups sugar
• 2/3 cup water
• 6 extra-large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 1/4 pounds (5 sticks) unsalted butter, at room temperature
• 2 teaspoons pure vanilla extract
• 3 tablespoons Triple Sec or other orange liqueur
• 1 tablespoon orange food coloring
• Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup.
• Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes.
• With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine.
• Yield: 6 cups

BEATTY'S CHOCOLATE CAKE WITH CHOCOLATE FROSTING

Steps:

• CHOCOLATE CAKE:.
• Preheat oven to 350ºF.
• Grease with butter or margarine, two 8" round cake pans. Line with parchment paper, then grease with butter or margarine the parchment paper and flour the pans.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry.
• With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into the prepared pan and bake for 35-40 minutes, until a cake tester comes out clean.
• Cool in pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• Place one layer, flat side up, on a flat plate or cake pedestal.
• With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
• CHOCOLATE FROSTING:.
• Chop the chocolate and place in a heat-proof bowl set over a pan of simmering water.
• Stir until just melted and set aside until cooled at room temperature.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter or margarine on medium-high speed until light yellow and fluffy, about 3 minutes.
• Add the egg yolk and vanilla and continue beating for 3 minutes.
• Turn the mixer to low, gradually add the confectioners" sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
• Dissolve the coffee powder in 2 teaspoons of the hottest tap water.
• On low speed, add the chocolate and coffee to the butter mixture and mix until blended.
• DO NOT WHIP !
• Spread immediately on the cooled cake.
• E N J O Y !

CHOCOLATE CREAM CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely., For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool. , In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer., For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers.

BRUNO'S CHOCOLATE CAKE

Steps:

• For cake:.
• Preheat oven to 375 degrees.
• Butter and flour three 9 inch round cake pans.
• Beat yolks until lightand slowly disolving ribbon forms when beaters are lifted.
• Stir in rum and vanilla.
• Beat whites with cream of tartar in large bowl to soft peaks.
• Add sugar, 1 tablespoon at a time and continue beating until stiff and shiny.
• Stir chocolate and butter into yolks until well combined.
• Gently fold in 1/4 of egg whites, then fold chocolate mixture into remaining whites.
• Sift together cornstarch and cocoa powder; combine with amaretti;gently fold into batter.
• Divide batter among prepared pans.
• Bake until centers of cakes rise and begin to crack, 18 to 20 minutes.
• Cool 10 minutes in pan, then cool completely on wire rack.
• For chocolate cream;.
• Whisk 1/2 cup hot water into 4 oz. melted semisweet chocolate.
• Cool to room temperature.
• Whip cream until stiff peaks form; gently fold chocolate mixture, amaretti and rum into whipped cream.
• To Assemble:.
• Reserve 1/4 of chocolate cream for decorating top of cake.
• Spread remainder evenly between layers and over top and sides.
• Measure height of cake.
• On sheet of parchment spread 3 oz. melted semisweet chocolate into 1/16 inch-thick rectangle as wide as cake is high.
• Repeat with melted white chocolate on another sheet of parchment.
• Refrigerate until chocolate is firm, but not brittle, about 15 minutes.
• Cut crosswise into 3/4-inch-wide strips.
• Refrigerate to refirm chocolate, about 15 minutes.
• Carefully arrange strips alternating around edges of cake,gently pressing into icing.
• Spoon remaining pastry cream into a pastry bag fitted with a No. 3 plain tip.
• Pipe mixture in straight lines atop cake.
• Dust lightly with cocoa powder; Refrigerate.
• Cake may be prepared 1 day ahead.
• Decorate with chocolate leaves and balls.
• Bring to room temperature before serving.

BRUNO'S CHOCOLATE CAKE WITH CHOCOLATE CREAM

Steps:

• Preheat oven to 375.
• Butter and flour 3 9-inch round cake pans.
• Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes.
• Beat in rum and vanilla.
• Beat whites with cream of tartar to soft peaks.
• Add sugar 1 tablespoon at a time and continue beating until stiff and shiny.
• Stir 12 ounces of semisweet chocolate and butter into yolks until well combined.
• Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites.
• Sift together cornstarch and cocoa; combine with ground amaretti.
• Gently fold into the batter.
• Divide batter among prepared pans.
• Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes.
• Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.)
• For Chocolate Cream: Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature.
• Whip cream until nearly stiff.
• Gently fold chocolate mixture and rum into whipped cream.
• To Assemble: set aside 1/4 of the chocolate cream for decorating the top of the cake.
• Spread remainder evenly between the 3 layers, stacking them neatly, then spread over the reserved cream over the top and sides.
• Measure height of the cake.
• On a sheet of parchment or waxed paper, spread 3 ounces melted semisweet chocolate into rectangle 1/16 inch thick and as wide as the cake is high.
• Repeat with melted white chocolate on another sheet of parchment.
• Refrigerate until chocolate is firm but not brittle, about 15 minutes.
• Cut chocolate crosswise into 3/4-inch-wide strips.
• Refrigerate to refirm chocolate, about 15 minutes.
• Carefully arrange strips alternately around edges of cake, gently pressing into icing.
• Spoon reserved chocolate cream into pastry bag fitted with a number 3 round tip.
• Pipe mixture into straight lines atop the cake.
• Dust lightly with cocoa; refrigerate.
• Garnish with chocolate leaves. (For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves.)
• Bring to room temperature before serving.

AUNT JOYCE'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Melt the chocolate in a double boiler or in the microwave.
• Pour the melted chocolate into a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHOCOLATE LOVER'S CAKE WITH CHOCOLATE BUTTERCREAM ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch round baking pans.
• Combine 8 ounces baking chocolate and 2 tablespoons cream in a saucepan over low heat; cook and stir until chocolate is melted, about 5 minutes. Set aside to cool.
• Beat 1 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until creamy; mix in sour cream, 1 cup coffee, eggs, and vanilla extract. Slowly beat in melted chocolate mixture until combined.
• Mix flour, baking soda, baking powder, and salt together in a bowl; beat flour mixture into butter mixture until well combined and smooth. Pour batter into the 3 prepared baking pans.
• Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Heat 1/2 cup cream and 4 ounces baking chocolate together in a saucepan over medium heat, stirring constantly, until chocolate is melted, about 5 minutes. Remove saucepan from heat and stir in 1/3 cup coffee. Refrigerate mixture until completely cooled, about 30 minutes.
• Beat confectioners' sugar and 1 cup butter into cooled chocolate mixture in a large bowl until fluffy; add more confectioners' sugar until desired consistency is reached.
• Place 1 cake on a serving platter; spread icing on top of cake. Repeat layering with remaining cake and icing; spread icing on top and sides of entire layered cake.