Chocolate Cake With Butterscotch Frosting Recipe 465

GERMAN CHOCOLATE CAKE WITH BUTTERSCOTCH FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add the warm milk and stir until smooth. Set the chocolate aside to cool.
• Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the flour, baking soda and salt.
• Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.
• In the mixer bowl, cream the remaining 1 1/2 sticks of butter and the sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well.
• With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with the flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.
• Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool the layers in the pans for about 8 minutes.
• Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting.
• For the frosting: Place the butterscotch morsels in a heatproof bowl set over a pan of simmering water or in the top of a double boiler. Stir until melted, then remove from the heat.
• In an electric mixer fitted with the paddle attachment, cream the cream cheese until smooth. Add the butter and confectioner's sugar, and continue mixing. Add the melted butterscotch morsels and the heavy cream and vanilla, and mix until fully combined.
• To assemble the cake: Place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.

BUTTERSCOTCH CHOCOLATE CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack for 30 minutes. , Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely. , Spread with whipped topping; sprinkle with candy. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

CHOCOLATE CARAMEL CAKE WITH BUTTERSCOTCH FROSTING

Steps:

• Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and color is amber brown. Remove from the heat; stir in pecans. Cool at room temperature for 30 minutes, stirring occasionally., In a small bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes., Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake. , If necessary, reheat pecan mixture over low heat to achieve a spreading consistency. Spoon pecan mixture around edge of cake. Store in the refrigerator.

CHOCOLATE CAKE WITH AMERICAN BUTTERCREAM FROSTING

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.

THE BEST CHOCOLATE CAKE YOU EVER ATE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
• Sift 2 cups white sugar and 2 cups flour together; set aside.
• In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
• Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
• Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
• To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.
• Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.

PERFECT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
• Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
• In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
• To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.

CHOCOLATE BUTTERSCOTCH FROSTING

Steps:

• Melt chocolate and butterscotch pieces.
• Stir in coffee and confectioners sugar.
• Beat until smooth.

CHOCOLATE SHEET CAKE WITH VANILLA BUTTERCREAM

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom with parchment; butter parchment. Stir together boiling water, cocoa, and chocolate; let cool 10 minutes. Meanwhile, whisk together flour, baking powder, baking soda, and salt in another bowl.
• Beat butter with sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two batches, alternating with sour cream, until just combined. Scrape batter into prepared pan, smoothing top with an offset spatula.
• Bake until a tester inserted in center comes out with a few moist crumbs, 35 to 40 minutes (top will not spring back). Let cool in pan 10 minutes. Invert onto a wire rack and remove parchment; let cool completely. Cake can be made up to 1 day ahead and stored at room temperature, wrapped in plastic.
• Spread buttercream evenly over top and sides of cake. Sprinkle with chocolate curls. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.)

CHOCOLATE CAKE WITH VANILLA-BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees and place rack in center. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder, tapping out excess. Sift cocoa over a medium bowl; whisk in boiling coffee and milk. Let cool; set aside. Sift together flour, baking soda, and salt into another medium bowl; set aside.
• In a large bowl, mix butter using a rubber spatula until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add eggs one at a time, stirring well after each addition. Pour in cooled cocoa mixture. Mix until fully incorporated.
• Add flour mixture to chocolate mixture, stirring until just combined. Pour batter into prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate pans, and bake until a cake tester comes out clean when inserted into center of cake, 20 to 25 minutes.
• Remove cakes from oven, and transfer to a cooling rack. Allow to cool in pans for 15 minutes. Carefully run a small offset spatula around edge of cakes to loosen from pan. Invert cakes onto a wire rack. Let cook completely, about 1 hour.
• To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the lazy susan. Place the first layer on the lazy susan. Spread with 3/4 cup buttercream. Top with the remaining layer, bottom-side up. Spread a thin layer of buttercream on the top and sides of cake, called a crumb coat. Chill until the buttercream is set, at least 30 minutes.
• Apply the final coat of buttercream. Smooth the sides with a bench scraper or large offset spatula held steady at a 45-degree angle while turning the lazy susan.

CHOCOLATE CAKE WITH BUTTERSCOTCH FROSTING RECIPE - (4.6/5)

Steps:

• Directions for Making the Cake: 1. Heat oven to 350 . Grease and flour two 9" round cake pans. 2. In a mixing bowl, beat butter, brown and granulated sugars on medium speed until well combined and fluffy. Add the eggs one at a time mixing well in between additions. 3. In a separate bowl, mix flour, baking soda, salt and cocoa. 4. Alternately combine the flour mixture with the milk into the egg mixture on low speed. 5. Add the almond extract, Kahlua, and the coffee last, mixing at medium speed until well combined. 6. Divide batter in half between the two cake pans and bake between 20 - 25 minutes, or until a toothpick inserted comes out clean. Directions for Making the Frosting: In a small skillet, over medium heat, cook the 3 TB of butter and brown sugar to boiling and stir frequently. Add the 2 TB of milk and cook for another minute while continuing to stir. Remove from heat and set aside to cool until mixture reaches room temperature. In a mixing bowl, combine the 1 /2 c of butter, and powdered sugar, and beat on medium speed until mixture is well combined and fluffy. Fold in the butterscotch mixture from the skillet along with the 2 TB of milk and Frangelico, and beat until smooth.

CHOCOLATE CUSTARD CAKE WITH BUTTERSCOTCH ORANGE FROSTING

Steps:

• Preheat the oven to 350°F Line 2 nine-inch round cake pans and grease the sides of the pans. ( or use one designer pan and cut cake in half at the end).
• Sift together flour, cocoa, baking soda, cinnamon and salt; set aside.
• Beat together the oil and sugar in a mixing bowl.
• Add the eggs, one at a time, beating well after each addition.
• Blend in the vanilla and the applesauce.
• Add the dry ingredients alternately with the buttermilk to creamed mixture, beating well after each addition.
• Divide the batter evenly between the two pans.
• Bake for about 45 minutes or until cake is fully cooked.
• Custard filling:.
• Mix the sugar, flour and salt, and vanilla together in a double boiler and add the hot milk gradually, stirring constantly.
• Cook until the mixture thickens.
• Pour a 1/4 cup over the eggs and mix thoroughly; pour back into the first mixture and cook for at least 5 more minutes while stirring constantly.
• (I flash freez my custard filling to chill faster while stirring every two minutes).
• Orange Butterscotch frosting: In a medium bowl mix softened butter, and milk.
• Add 1/2 cup of sugar and mix thouroughly. Keep adding sugar, butter schnapps, orange juice, and rest of ingredients until it is the consistancy desired.
• Cut cake in half and fill with custard. Drizzle with frosting.