Chocolate Shadow Cake Recipes

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CHOCOLATE SHADOW CAKE



Chocolate Shadow Cake image

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

4 large egg whites
3 tablespoons water
1 1/4 cups sugar
1 teaspoon cream of tartar
1 pinch salt
1 teaspoon vanilla extract
3 (8 inch) chocolate cake layers
4 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter
2 tablespoons light corn syrup
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup hershey's cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 eggs
1 cup milk
1/2 cup vegetable oil
1 cup boiling water

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



Chocolate Shadow Cake image

This chocolate cake is frosted with a boiled fluffy white frosting and drizzled over the top and down the sides with melted chocolate.

Provided by Diana Rattray

Categories     Dessert     Cakes     Cake

Time 1h

Yield 16

Number Of Ingredients 21

For the Cake:
3/4 cup butter (room temperature)
1 3/4 cups sugar
2 cups cake flour (sifted)
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup plus 2 tablespoons buttermilk (room temperature)
3 large eggs (room temperature)
1 teaspoon vanilla extract
For the Frosting:
2 large egg whites (room temperature)
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla extract
For the Glaze:
2 ounces semisweet baking chocolate
2 teaspoons shortening

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

THE BEST CHOCOLATE CAKE RECIPE BY TASTY



The Best Chocolate Cake Recipe by Tasty image

Here's what you need: flour, dutch processed cocoa powder, salt, baking soda, baking powder, stout, vanilla extract, espresso powder, butter, sugar, eggs, mayonnaise, dark chocolate, butter, vanilla extract, dutch processed cocoa powder, powdered sugar, milk, fresh fruit

Provided by Scott Loitsch

Categories     Bakery Goods

Time 1h20m

Yield 12 servings

Number Of Ingredients 19

1 ½ cups flour
1 cup dutch processed cocoa powder
1 teaspoon salt
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 ½ cups stout
1 tablespoon vanilla extract
1 tablespoon espresso powder
1 cup butter
1 ½ cups sugar
3 eggs
½ cup mayonnaise
4 oz dark chocolate, chopped
1 ½ cups butter, softened
1 tablespoon vanilla extract
½ cup dutch processed cocoa powder
5 cups powdered sugar
5 tablespoons milk
fresh fruit, to decorate

Steps:

  • Grease and line three 8-inch (20 cm) cake tins with parchment paper.
  • In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
  • In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
  • In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
  • Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  • Add the mayonnaise and beat until the mixture is smooth and creamy.
  • Preheat oven to 325˚F (160˚C).
  • Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
  • Using a rubber scraper, fold the dark chocolate chunks into the batter.
  • Distribute the batter evenly between the 3 prepared cake tins.
  • Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
  • Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
  • While your cakes are cooling, prepare the buttercream.
  • In a large bowl, beat together the butter and vanilla.
  • Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
  • Frost and decorate to your liking.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 787 calories, Carbohydrate 92 grams, Fat 44 grams, Fiber 3 grams, Protein 6 grams, Sugar 73 grams

CHOCOLATE SHADOW CAKE RECIPE - (4.2/5)



Chocolate Shadow Cake Recipe - (4.2/5) image

Provided by DreiFromBK

Number Of Ingredients 13

To make this cake, you will need:
Makes 12 pieces
Ingredients
4 large egg whites
3 tablespoons water
1 1/4 cups sugar
1 teaspoon cream of tartar
Pinch salt
1 teaspoon vanilla extract
3 (8-inch) chocolate cake rounds (see related content)
4 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter
2 tablespoons light corn syrup

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.

CHOCOLATE TORTE



Chocolate Torte image

Mom's three-layer chocolate torte was always perfect with it's delicious whipped cream filling and a yummy chocolate frosting. Making this from scratch cake is well worth the effort, just ask any chocolate lover! -Genny Monchamp, Redding, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 19

1 cup butter, softened
2-1/2 cups sugar
4 large eggs
1-1/2 teaspoons vanilla extract
1 cup baking cocoa
2 cups boiling water
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
FILLING:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
FROSTING:
1 cup semisweet chocolate chips
1 cup butter, cubed
1/2 cup heavy whipping cream
2-1/2 cups confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks., In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm., In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. , Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting.

Nutrition Facts : Calories 857 calories, Fat 48g fat (29g saturated fat), Cholesterol 193mg cholesterol, Sodium 668mg sodium, Carbohydrate 105g carbohydrate (75g sugars, Fiber 3g fiber), Protein 8g protein.

CHOCOLATE SHADOW CAKE



Chocolate Shadow Cake image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 12

1 packages chocolate cake mix
0.25 cups almonds
0.25 teaspoons cinnamon
1.25 cups water
0.333333333333 cups oil
3 units eggs
1 units topping
2 cups whipping cream
1 cups powdered sugar
0.5 cups cocoa
0.25 teaspoons almond extract
0.25 cups slivered almonds

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

BEST MOIST CHOCOLATE CAKE



Best Moist Chocolate Cake image

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

1 cup margarine
1 ¾ cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
1 ½ cups milk
2 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt

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-AND-VANILLA ZEBRA CAKE



Chocolate-and-Vanilla Zebra Cake image

Striking stripes of vanilla and chocolate hide beneath a thick coating of glossy chocolate frosting in this dramatic cake. Best of all, it's surprisingly simple to pull off; the pattern is created by alternating spoonfuls of batter in the center of the pans.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h30m

Number Of Ingredients 19

1 stick unsalted butter, melted, plus more for pans
4 cups unbleached all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons kosher salt
3 large eggs, separated, plus 4 more whites, room temperature
2 1/2 cups granulated sugar
2 cups whole milk, room temperature
1/2 cup safflower oil
1 tablespoon pure vanilla extract
1/2 cup unsweetened Dutch-process cocoa powder
2/3 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons instant espresso powder
1/2 teaspoon kosher salt
1/2 cup hot water
1 teaspoon pure vanilla extract
2 1/2 sticks unsalted butter, room temperature
1 1/2 cups confectioners' sugar
10 ounces semisweet chocolate, melted and cooled
3 tablespoons light corn syrup

Steps:

  • Cake: Preheat oven to 350 degrees. Brush two 9-inch round cake pans with butter. Line bottoms of pans with parchment rounds; brush parchment with butter.
  • Whisk together flour, baking powder, and salt until thoroughly combined, 30 seconds. In a large bowl, whisk together egg whites and granulated sugar until light, opaque, and foamy, about 2 minutes. Whisk in 1 1/2 cups milk, butter, oil, and vanilla until smooth. Add flour mixture; whisk until smooth. In another large bowl, whisk together egg yolks, 1/3 cup milk, and cocoa. Add 3 1/4 cups of vanilla batter to cocoa mixture and whisk until smooth. Whisk remaining scant 3 tablespoons milk into remaining vanilla batter.
  • Spoon 1/4 cup vanilla batter into center of each prepared pan. Spoon 1/4 cup chocolate batter into each center, directly on top of vanilla batter. Repeat, always spooning batter into centers of pans, and occasionally tapping pan firmly on work surface to ensure even distribution, until all batter is used (batters should appear as concentric rings).
  • Bake, rotating pans halfway through, until cakes are puffed slightly and a tester inserted into centers comes out clean, 35 to 40 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack, remove parchment, and let cool completely.
  • Frosting: Meanwhile, whisk together cocoa, espresso powder, salt, hot water, and vanilla until a smooth paste forms. Beat butter with confectioners' sugar on medium-high speed until light and fluffy. Beat in chocolate, then cocoa mixture and corn syrup, until smooth.
  • Trim tops of cakes flat. Transfer one cake, trimmed-side up, to a cake plate or stand lined with parchment strips. Spread 3/4 cup frosting evenly over top. Place remaining cake layer on top, trimmed-side down. Spread remaining frosting evenly over top and sides of cake. Remove parchment strips; serve. Cake can be stored, uncovered, at room temperature up to 12 hours, or refrigerated, uncovered, up to 2 days; bring to room temperature before serving.

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From thespruceeats.com


HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE | RECIPES
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3.
From hersheyland.com


THE BEST CHOCOLATE MUD CAKE | MOST POPULAR - BAKE PLAY SMILE
2020-11-04 Preheat oven to 170 degrees celsius. Grease two 9 inch round cake pans and line with baking paper. Sift the flour, sugar, cocoa powder, baking powder, bi-carb soda and salt into a bowl and set aside. Using beaters or a stand mixer, mix the buttermilk, oil, eggs and vanilla in a large bowl until well combined.
From bakeplaysmile.com


CHOCOLATE SHADOW CAKE | CAKE, DESSERTS, DELICIOUS DESSERTS
Feb 11, 2014 - Chocolate Shadow Cake: If all you ate on Valentine's Day was this cake, you'd think it was a perfect day! This is the best looking cake I've ever made, one of the best I've tasted, and best of all, since I actually made it for my dad's birthday, he loved it too. This cake… Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


50+ BEST CHOCOLATE BIRTHDAY CAKES IDEAS AND DESIGNS (2022)
2020-11-24 Here are 50 amazing chocolate cake designs and recipes: 1. This is a Perfect example of a homemade chocolate cake. This is actually a fruit chocolate cake and it look so yummy. Also Read Happy 3rd Birthday. 2. Best thing about chocolate cake is that they can be molded into any particular popular theme. Here is a top gear themed chocolate cake.
From ibirthdaycake.com


53 BEST CHOCOLATE CAKE RECIPES TO MAKE ANY WEEK A BETTER WEEK
2022-02-01 Chocolate-Rye Crumb Cake. Nutty rye flour, crunchy cocoa nibs, and cocoa powder make a delicious crackly topping that you may feel tempted to eat before it can make its way onto the cake. Get This ...
From epicurious.com


VANILLA CAKE RECIPE (WITH STRAWBERRIES AND CREAM FILLING) | RECIPE ...
Oct 27, 2014 - This moist and fluffy vanilla cake recipe is filled with fresh strawberries and whipped cream and surrounded with a vanilla buttercream. Easy and impressive. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.ca


THE MOST AMAZING CHOCOLATE CAKE RECIPE
In a large mixing bowl, mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until smooth. This should take just a couple of minutes.
From thestayathomechef.com


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Top Asked Questions

How do you make shadow cake?
This chocolate cake is a layer cake with fluffy white frosting and a thin, chocolate glaze. The chocolate glaze is drizzled over the white frosting to create the "shadow" in the recipe name. In terms of both taste and visual display, this cake is a showstopper. Heat oven to 350 F. Butter and flour two (9-inch) round cake pans and set aside.
What is the best way to make a light chocolate cake?
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.
How do you Frost a chocolate cake with chocolate Shadow glaze?
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. I don't like this at all. It's not the worst.
What is the recipe for a butter and sugar cake?
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.

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