Chocolate Cake With Hot Chocolate Icing Recipes

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CHOCOLATE CAKE WITH CHOCOLATE FROSTING



Chocolate Cake with Chocolate Frosting image

I once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. (Who swipes a whole cake?) -Megan Moelbert, Springville, NY

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 15

2 cups sugar
2 cups water
2/3 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
3 cups all-purpose flour
1/3 cup plus 1 tablespoon baking cocoa, sifted
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
3-3/4 cups confectioners' sugar
1/3 cup baking cocoa
1 cup butter, softened
1 teaspoon vanilla extract
3 to 5 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 491 calories, Fat 22g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 399mg sodium, Carbohydrate 74g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.

MEXICAN HOT CHOCOLATE LAYER CAKE WITH CREAM CHEESE FROSTING



Mexican Hot Chocolate Layer Cake with Cream Cheese Frosting image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h55m

Yield 10 servings

Number Of Ingredients 18

Softened unsalted butter, for the pans
2 cups all-purpose flour, plus more for the pans
1 3/4 cups granulated sugar
1/3 cup unsweetened cocoa powder
1 3/4 teaspoons chipotle powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup vegetable oil
3/4 cup whole milk
2 teaspoons vanilla extract
2 large eggs
24 ounces cream cheese, softened
3 sticks (1 1/2 cups) unsalted butter, softened
6 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
Cocoa powder, for dusting

Steps:

  • For the chocolate cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
  • Mix the flour, granulated sugar, cocoa, chipotle powder, baking powder, cinnamon, baking soda and salt together in a large bowl until blended. Add the oil, milk, vanilla and eggs and beat with an electric mixer until thoroughly blended, about 2 minutes.
  • Divide the batter evenly between the prepared cake pans and bake until a wooden pick inserted into the center of the cakes comes out clean, 20 to 22 minutes. Cool on a rack 10 minutes, then invert the pans to remove the cakes and cool completely.
  • For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer until thoroughly combined and smooth. Add the confectioners' sugar 1 cup at a time, beating well after each addition. Add the vanilla and continue to beat until the frosting is very smooth, about 2 minutes.
  • Spoon 2 cups of the frosting onto the top of one cake layer and smooth evenly with an offset spatula. Top with the second layer. Spoon just enough frosting on top to make a thin but even coating of frosting on top and all along the sides of the cake; it is okay if this frosting gets messy and full of crumbs. Freeze the cake until the frosting is firm, about 10 minutes.
  • Spoon the remaining frosting onto the cake and smooth evenly over the entire cake with the offset spatula. Dust lightly with cocoa powder and serve.

CHOCOLATE CAKE WITH HOT CHOCOLATE ICING



CHOCOLATE CAKE WITH HOT CHOCOLATE ICING image

Categories     Cake     Chocolate     Dessert     Bake

Yield 10-12 servings

Number Of Ingredients 18

For chocolate Cake:
1/2 c. butter
2 c. sugar
2 eggs
1 c. buttermilk
1/2 c. boiling water
1 heaping tsp. baking soda dissolved in boiling water (above)
2/3 c. cocoa dissolved in same water
1 1/2 c. flour
1 tsp. vanilla
For Icing:
1 1/2 c. sugar
4 1/2 Tbsp. cornstarch
3- 1 oz. squares unsweeted chocolate
1 1/2 c. boiling water
4 tbsp. butter
1 tsp vanilla
dash salt

Steps:

  • heat oven to 350 degrees For chocolate cake: cram butter and sugar, add eggs one at a time till smooth. Add remaining indredients and blend until smooth. Butter and line two 8 inch cake pans with parchment paper and dust with flour. Bake cakes for 40 minutes or until toothpick comes out dry. Hot chocolate Icing: In saucepan on stove over medium flame, mix sugar, cornstarch. Add chocolate, salt and water. Cook until thick and remove from heat. Stir in Butter and vanilla. Pour icing over cake whilst icing is still hot beginning with Ist layer as you would normally frost a cake. Place second layer on top and pour over top, letter icing slowly cover top and help guide it down the sides with knife. Best if served warm with coffee or ice cold milk!

CHOCOLATE ICING



Chocolate Icing image

This chocolate icing uses butter and brown sugar with plenty of confectioners' sugar for a quick frosting for your cake.

Provided by Chas

Categories     Desserts     Frostings and Icings     Chocolate

Yield 10

Number Of Ingredients 6

4 tablespoons butter
½ cup packed brown sugar
2 tablespoons milk
1 ½ cups confectioners' sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract

Steps:

  • In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat.
  • Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk.
  • Spread Quickly over cooled cake, as frosting will set up very fast.

Nutrition Facts : Calories 156.6 calories, Carbohydrate 29.2 g, Cholesterol 12.5 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 3 g, Sodium 37.4 mg, Sugar 28.5 g

DOUBLE DECADENCE CHOCOLATE CAKE WITH SHINY CHOCOLATE ICING



Double Decadence Chocolate Cake With Shiny Chocolate Icing image

Make and share this Double Decadence Chocolate Cake With Shiny Chocolate Icing recipe from Food.com.

Provided by dev_carlsen

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

1/3 cup semi-sweet chocolate chips
1 cup hot coffee
2 cups sugar
1 2/3 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1/4 cup oil
1 cup skim milk
1 teaspoon vanilla
2 cups semi-sweet chocolate chips
1 cup skim milk
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup shortening

Steps:

  • Preheat oven to 300ºF.
  • Spray two 9 x 2-inch round cake pans with Crisco No Stick Cooking Spray. Line bottoms with rounds of wax paper or parchment paper; spray again.
  • Combine chocolate chips and hot coffee in a bowl. Let mixture stand, whisking occasionally, until chocolate is melted and mixture is smooth.
  • Whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl.
  • Beat, in the bowl of an electric mixer, eggs until thick and yellow, about 3-5 minutes. Slowly add Oil, milk, vanilla and melted chocolate mixture to eggs, beating until combined well. Add dry ingredients and beat on medium speed until just combined well.
  • Divide batter between pans and bake in middle of oven until a toothpick inserted in center comes out clean, 45 minutes.
  • Cool layers in pans on racks for 30-45 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely.
  • Whisk together, in a 1-1/2- to 2-quart saucepan, the cream, sugar and corn syrup. Bring to a boil over medium heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate chips, whisking until chocolate is melted and mixture is smooth.
  • Crisco into 3 pieces and add to frosting, whisking until smooth.
  • Transfer icing to a bowl and chill until spreadable, about 30 minutes.
  • Spread icing between cake layers and over top and sides.

CHOCOLATE SHEET CAKE & ICING



Chocolate Sheet Cake & Icing image

Make and share this Chocolate Sheet Cake & Icing recipe from Food.com.

Provided by Darlene Summers

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 16

2 cups flour
2 cups sugar
1 cup oleo
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup oleo
2 tablespoons cocoa
6 tablespoons milk
1 (1 lb) box powdered sugar
1 teaspoon vanilla
1 cup nuts

Steps:

  • For cake, sift together flour and sugar; set aside.
  • In saucepan, mix oleo, cocoa and water; bring to a boil.
  • Pour over flour and sugar mixture; blend.
  • Add buttermilk, eggs, baking soda, cinnamon and vanilla; blend well.
  • Bake 20 minutes at 400° in a large jelly roll pan or sheet cake pan.
  • Frost while hot!
  • For icing, 5 minutes before cake is done, mix oleo, cocoa and milk; bring to a boil.
  • Remove from heat and add powdered sugar; stir until blended.
  • If needed, gradually add more milk a few drops at a time as needed for consistency.
  • Add vanilla and nuts.
  • Beat well and spread on hot cake.

Nutrition Facts : Calories 656.2, Fat 30.3, SaturatedFat 5.5, Cholesterol 36.7, Sodium 474.6, Carbohydrate 92.7, Fiber 2.2, Sugar 71.5, Protein 6.5

HOMEMADE CHOCOLATE FROSTING



Homemade Chocolate Frosting image

This is a simple recipe and makes a perfect homemade chocolate frosting every time!

Provided by Rachel Kane

Categories     Desserts     Frostings and Icings     Chocolate

Time 5m

Yield 16

Number Of Ingredients 5

3 cups confectioners' sugar
⅔ cup cocoa powder
½ cup butter, softened
7 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.

Nutrition Facts : Calories 154.4 calories, Carbohydrate 25.7 g, Cholesterol 15.8 mg, Fat 6.4 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44.5 mg, Sugar 23.4 g

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