CHOCOLATE CREAM FILLED CAKE
Steps:
- Heat oven to 350°F. Grease and flour 12-cup Bundt pan; set aside.
- Combine all filling ingredients in bowl. Beat at low speed, scraping bowl often, until smooth; set aside.
- Combine all cake ingredients in another bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour 3 cups batter into prepared pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.
- Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.
- Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, 1-2 minutes or until melted. Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated.
Nutrition Facts : Calories 300 calories, Fat 15 grams, SaturatedFat grams, Transfat grams, Cholesterol 85 milligrams, Sodium 230 milligrams, Carbohydrate 39 grams, Fiber 0 grams, Sugar grams, Protein 5 grams
CHOCOLATE LOVER'S CAKE WITH CHOCOLATE BUTTERCREAM ICING
Very rich and very very chocolaty!
Provided by jowolf2
Categories Desserts Frostings and Icings Chocolate
Time 2h
Yield 16
Number Of Ingredients 19
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.
Nutrition Facts : Calories 609.2 calories, Carbohydrate 63 g, Cholesterol 103.3 mg, Fat 41.8 g, Fiber 5.2 g, Protein 6.8 g, SaturatedFat 25.9 g, Sodium 399.9 mg, Sugar 41.6 g
CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM
This rich, tender chocolate cake is easy to make and only requires one bowl. It bakes well in a variety of pan sizes so you can make this cake for any occasion.
Provided by Dahn Boquist
Categories Desserts
Time 38m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Spray three 8-inch cake pans with non-stick spray and line with parchment paper. (See the notes if you want to bake a different sized cake).
- In a large mixing bowl, add the cocoa powder and boiling water or coffee. Whisk the chocolate mixture until smooth.
- Add the sugar, vegetable oil, and sour cream and whisk until well blended.
- Add the eggs and vanilla extract and whisk until the eggs are completely incorporated.
- Sift the flour baking powder, baking soda, and salt over the batter. Whisk until there are no flour streaks.
- Divide the batter among the baking pans and bake for 28 to 35 minutes. (See the notes if you use different sized pans).
- Let the cakes cool for 5 to 10 minutes in the pans then run a knife around the edge of the pans to loosen the cake. Invert the cakes onto a cooling rack and let them cool completely before frosting them.
- Place the butter in a mixing bowl and beat on medium speed for a couple of minutes until it is smooth and creamy.
- Add 6 cups of the powdered sugar a cup at a time. Add the cocoa powder slowly and blend on medium speed until incorporated.
- Add 4 tablespoons of the milk (or cream), salt, and vanilla extract. Increase the speed and beat for 2 to 3 minutes.
- Stop the beater and check the consistency of the buttercream. Add additional powdered sugar if it is too thin or add 16extra milk if it is too thick.
Nutrition Facts : Calories 410 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 271 milligrams sodium, Sugar 46 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
CREAM-FILLED CHOCOLATE CAKE
I use a convenient boxed cake mix to shave minutes off the prep time of this dessert. It gets a homemade tough from a yummy vanilla layer and from-scratch frosting.-Linda Hartsell, Apple Creek, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16-20 servings.
Number Of Ingredients 13
Steps:
- Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, for filling, combine flour and milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes; remove from the heat and cool completely. , In a bowl, cream butter, shortening, sugar and salt until fluffy. Add flour mixture; beat until fluffy, about 4 minutes. Spread over cake. Freeze for 15 minutes. For frosting, beat butter, cocoa and vanilla in a bowl until fluffy. Beat in sugar and water. Spread over filling. Store in the refrigerator.
Nutrition Facts :
BUTTER CREAM-FILLED CAKE WITH CHOCOLATE BUTTER CREAM FILLING
This cake is very good and very rich. You have a choice of three different fillings and two different sponge mixtures ( Recipe#236581 and Recipe#236583 ). The recipe is from Dr Oetkers German Home Baking Added June 29, 2008 NOTE: If you convert the measurements to ounces the amounts are by weight, not volume. I've edited the recipe to add measurements by volume (cups)
Provided by Dreamer in Ontario
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Sponge Mixture.
- Whisk egg yolks with the water until frothy.
- Add 2/3 of the sugar and the vanillin sugar, a bit at a time.
- Continue whisking until the mixture is thick and creamy.
- In a separate bowl, whisk the egg whites until stiff enough to show and retain the cut of a knife.
- Gradually whisk in the rest of the sugar.
- fill the egg white snow onto the whisked egg yolk mixture.
- Mix together the flour, corn starch, cocoa and the baking powder.
- Sieve onto the egg whites.
- Fold all the ingredients gently together (do not stir or beat).
- Line the bottom of a 10" (26 cm) round baking tin with a removable rim with baking paper and fill with the sponge mixture.
- Bake immediately in a moderately hot oven for 20 to 30 minutes.
- Chocolate Butter Cream Filling:.
- Blend the pudding powder and sugar with 6 tbsp of the milk.
- Bring the rest of the milk to a boil.
- remove from heat and slowly stir in the blended pudding powder.
- Stir the pudding occasionally while it is cooling down.
- Cream the butter and beat int the cooled pudding one tbsp at a time (the butter and pudding shouldn't be too cool otherwise the cream may curdle).
- Cut the cake through twice horizontally.
- Spread the bottom layer 1/4 of the butter cream filling.
- Lay the 2nd layer over the filling, spread with a little less than half of the remaining cream and lay the top layer over it.
- Coat the sides and top surface thinly and evenly with a little of the remaining cream and sprinkle the sides with the chocolate vermicelli .
- Pipe the rest of the cream decoratively over the top.
Nutrition Facts : Calories 353.8, Fat 20.1, SaturatedFat 12.3, Cholesterol 114.6, Sodium 226.4, Carbohydrate 39.2, Fiber 0.4, Sugar 21, Protein 5
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.
PERFECT CHOCOLATE CAKE WITH WHIPPED CREAM FILLING
A cake to die for! Three layered chocolate cake with a whipped cream filling between layers and frosted overall with a decadent chocolate frosting. Recipe found on another website.
Provided by Marie
Categories Dessert
Time 1h
Yield 1 3layer cake, 8 serving(s)
Number Of Ingredients 17
Steps:
- For Cake: Combine cocoa with boiling water and mix with a whisk, then cool completely.
- In another bowl, mix together flour, baking soda, salt and baking powder.
- Preheat oven to 350 degrees.
- Grease 3 9" layer cake pans.
- In large bowl of electric mixer, beat butter, sugar, eggs and vanilla at high speed for 5 minutes.
- At low speed, beat in flour mixture in 4ths alternately with cocoa mixture in 3rds.
- Begin and end with flour mixture.
- Do not overbeat.
- Divide evenly in prepared pans and bake for 25 to 30 minutes.
- Cool in pan 10 minutes, then remove and cool on rack.
- For Filling: Whip cream, add sugar and vanilla.
- Beat until thick.
- For Frosting: In medium saucepan, combine chocolate chips, cream and butter.
- Stir over medium heat until smooth.
- Remove from heat and blend in powdered sugar with a whisk.
- In a bowl over ice, beat until it holds its shape.
- To assemble Cake: Place 1 layer top side down on large plate and spread with half the whipped cream.
- Place 2nd layer top side down on whipped cream and spread remaining whipped cream on top.
- Place 3rd cake layer on top, top side up.
- Frost sides and top of cake with chocolate frosting.
- Refrigerate for 1 hour or longer before serving.
Nutrition Facts : Calories 1292.5, Fat 71.8, SaturatedFat 43.5, Cholesterol 272.4, Sodium 811.6, Carbohydrate 157.6, Fiber 4.4, Sugar 114.6, Protein 11.9
BASIC CHOCOLATE BUTTERCREAM ICING
This is a basic recipe that allows you to make the choice of how sweet it is. Top cupcakes and muffins and especially chocolate zucchini cakes with this icing.
Provided by Kaley
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 29.7 g, Cholesterol 10.6 mg, Fat 4.3 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 30.2 mg, Sugar 27.8 g
CHOCOLATE CAKE WITH PEANUT BUTTER FILLING
I'm a chocoholic and my kids love peanut butter, so a sweet slice of this cake is a real treat for all of us. A boxed mix cuts down on preparation time for busy moms like me. -Fran Green, Linden, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions. Pour into a greased and floured 10-in. fluted tube pan. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, beat cream cheese until fluffy. Beat in peanut butter and confectioners' sugar until smooth. Fold in whipped topping. , Split cake in half horizontally; place bottom layer on a serving plate. Spread with the peanut butter mixture. Top with remaining cake. Refrigerate until chilled., In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted. Refrigerate until spreadable. Frost top and sides of cake. Refrigerate until serving.
Nutrition Facts : Calories 345 calories, Fat 19g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 337mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
VANILLA BUTTERCREAM FILLING
Use this sweet, creamy filling in our Coconut Sandwich Cookies. This recipe also appears on the Martha Stewart Makes Cookies app for iPad.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 2 1/2 dozen sandwiches
Number Of Ingredients 3
Steps:
- Beat butter with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed to medium, and beat in confectioners' sugar, 1/2 cup at a time, scraping down side of bowl as necessary, until pale and fluffy, about 5 minutes. Add vanilla, and beat until smooth.
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