CHOCOLATE SHADOW CAKE RECIPE - (4.2/5)
Provided by DreiFromBK
Number Of Ingredients 13
Steps:
- For the icing: Whisk egg whites, water, sugar, cream of tartar, and salt in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don't let bowl touch water). With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes. Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes. To assemble: Spread 1 cup icing on bottom cake layer. Repeat with second cake layer and additional 1 cup icing. Top with final cake layer and spread top and sides with remaining icing. To decorate: Place chocolate, butter, and corn syrup in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don't let bowl touch water). Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes. Spoon ¼ cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it to drip about halfway down the sides.
BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
CHOCOLATE SHADOW CAKE
This lovely cake came from Cook's Country Magazine Nove. 2008 issue. It is a lovely chocolate cake with white icing with chocolate glaze drizzled over the top......
Provided by 1lucky3
Categories Dessert
Time 35m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 21
Steps:
- For the cake:
- Heat oven to 350* F.
- Grease and flour two 9 inch round or 3- 8 inch round baking pans.
- Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla: beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin). Pour into pans.
- Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
- Cool 10 minute remove from pans to wire racks. Cool completely.
- Frost with icing below.
- For the icing:
- Whisk egg whites, water, sugar, cream of tartar, and salt in a large heat- resistant bowl set over medium sauce pan filled with 1/2 inch of barely simmering water (don't let bowl touch water).
- With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes.
- Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes.
- To Assemble:
- Spread 1 cup icing on bottom cake layer.
- Repeat with second cake layer and additional 1 cup icing.
- Top with final cake layer and spread top and sides with remaining icing.
- To Decorate:
- Place chocolate, butter and corn syrup in large heat-resistant bowl set over medium saucepan filled with 1/2 inch of barely simmering water (don't let bowl touch water) Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes.
- Spoon 1/4 cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it ti drip about half-way down the sides.
Nutrition Facts : Calories 671.8, Fat 23.2, SaturatedFat 7.2, Cholesterol 72.4, Sodium 681.4, Carbohydrate 113, Fiber 3.4, Sugar 83.3, Protein 8.8
CHOCOLATE SHADOW CAKE
Steps:
- Heat oven to 350 F. Butter and flour two (9-inch) round cake pans and set aside.
- In a large bowl, cream together butter and 1 3/4 cups sugar until light and fluffy.
- In a separate medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt.
- Add flour mixture alternately with buttermilk into the butter-sugar mixture, combining well. Beat 2 minutes at low speed of electric hand-held mixer. Add eggs, and vanilla, and beat an additional 3 minutes.
- Pour into prepared pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Remove from oven and cool on a wire rack for 10 minutes before inverting onto the rack to cool completely.
- Combine 2 egg whites, 1 1/2 cups sugar, 1/8 teaspoon salt, and light corn syrup in the top of a double boiler set over rapidly simmering water.
- Beat with an electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract and set aside.
- In a microwave-safe bowl, melt the chocolate and shortening together 30 seconds at a time, mixing until smooth.
- Cool slightly and set aside.
- Fill cake layers with frosting, then frost the sides and top of the cake.
- Drizzle the chocolate shadow glaze over the frosting, allowing some of the chocolate mixture to run down the sides of the cake.
Nutrition Facts : Calories 374 kcal, Carbohydrate 57 g, Cholesterol 81 mg, Fiber 2 g, Protein 6 g, SaturatedFat 8 g, Sodium 294 mg, Fat 14 g, ServingSize 16 servings, UnsaturatedFat 5 g
CHOCOLATE CHOCOLATE CAKE
This is our family recipe, modified from an award-winning one published in the Oregonian in 1982. It is incredibly rich, dense, and moist. Fantastic for a special occasion or whenever you need that chocolatey chocolate fix. Note that the cake is very dense, so the top may crack when baking.
Provided by Mumsy'sCouchPotato
Categories Desserts Cakes Chocolate Cake Recipes
Time 4h30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 3-inch high sides. Wrap bottom of pan securely with aluminum foil so it comes up about 1-inch on the sides. Set aside.
- Melt the chocolate chips with the instant coffee granules and water in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside to cool.
- Beat the butter, margarine, and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Pour in the flour gradually, mixing until just incorporated. Fold in the melted chocolate; mixing just enough to evenly combine.
- Beat egg whites until foamy in a large glass or metal mixing bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites a third at a time into the chocolate mixture; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 5 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Sift confectioners' sugar over the top of the cake before serving.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 45.3 g, Cholesterol 92.1 mg, Fat 19.5 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 9 g, Sodium 133 mg, Sugar 37.2 g
CHOCOLATE SHADOW CAKE
Steps:
- Heat oven to 350. Grease and flour two 8 or 9 inch round cake pans.
- In large bowl, combine all cake ingredients at low speed until moisten. Beat 2 minutes at highest speed. Pour evenly into prepared pans.
- Bake at 350 for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool layers on cake rack. Cooling for 15 minutes, then remove. Cool completely.
- In chilled bowl, combine all topping ingredients except almonds. Beat all at highest speed until topping forms stiff peeks.
- Slice cooled cake into 4 layers; spread 1/4 of topping between each layer and on top. Sprinkle with slivered almonds. Refrigerate at least 2 hours. Store in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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