Double Deep Chocolate Hanukkah Layer Cake Recipes

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DOUBLE-DEEP-CHOCOLATE HANUKKAH LAYER CAKE



Double-Deep-Chocolate Hanukkah Layer Cake image

Provided by Melissa Roberts

Categories     Chocolate     Dessert     Bake     Hanukkah     Kid-Friendly     Birthday     Family Reunion     Party     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 to 12 servings

Number Of Ingredients 20

Cake:
3/4 cup vegetable oil plus more for greasing pans
3/4 cup natural unsweetened cocoa powder (not Dutch-process) plus more for dusting pans
1 cup water
3/4 cup well-stirred canned unsweetened coconut milk
3 large eggs, warmed in shell in warm water 5 minutes
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 3/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Ganache frosting:
1 1/2 cups well-stirred canned unsweetened coconut milk
24 ounces (4 cups) semisweet chocolate chips (see Cooks' Notes)
2 teaspoons instant espresso powder
1 1/2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
Special Equipment
2 (9-inch) round cake pans (2 inches deep); parchment paper

Steps:

  • Bake cake layers:
  • Heat oven to 350°F with rack in middle. Oil pans and line bottoms with rounds of parchment, then dust sides only with cocoa powder, knocking out excess.
  • Whisk together water, coconut milk, 3/4 cup oil, eggs, and vanilla in a bowl until well blended and smooth.
  • Sift together flour, sugar, 3/4 cup cocoa powder, baking powder and soda, and salt into a large bowl. Add wet ingredients to flour mixture and whisk until smooth.
  • Divide batter between pans, and bake until a tester comes out clean and layers just begin to pull away from side of pans, 25 to 30 minutes.
  • Cool cake layers in pans on a rack 30 minutes, then run a thin knife around edge of pans and invert cakes onto rack. Remove parchment and cool completely.
  • Make frosting:
  • Combine coconut milk, chocolate chips, and espresso powder in a heat-proof bowl. Set bowl over a pan of barely simmering water, and heat, whisking occasionally, until chocolate is melted and smooth.
  • Remove bowl from pan and whisk in corn syrup and vanilla.
  • Chill frosting, stirring occasionally, until slightly thickened and spreadable, about 2 hours. (To quick-chill, place bowl in the freezer and stir occasionally until chocolate mixture is thickened and spreadable, 20 to 30 minutes.)
  • Assemble cake:
  • Spread frosting generously between cake layers and over top and sides.

DOUBLE CHOCOLATE LAYER CAKE



Double Chocolate Layer Cake image

A rich, thick, completely double chocolate layer cake that is constructed from scratch. This is a cake that never gets old in any gathering.

Provided by BBASSO

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

¾ cup unsalted butter
2 (1 ounce) squares unsweetened chocolate
2 ¼ cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon unsweetened cocoa powder
1 ¾ cups buttermilk, at room temperature
2 eggs
¾ cup heavy whipping cream
1 ½ cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  • Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.
  • Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.
  • Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.
  • Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.

Nutrition Facts : Calories 650 calories, Carbohydrate 85.3 g, Cholesterol 119.4 mg, Fat 32.8 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 690.2 mg, Sugar 55.5 g

HANUKKAH GELT DOUBLE FUDGE CHOCOLATE LAYER CAKE



Hanukkah Gelt Double Fudge Chocolate Layer Cake image

Make and share this Hanukkah Gelt Double Fudge Chocolate Layer Cake recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 20

2 cups sugar
1 1/4 cups oil
3 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1 cup cocoa, measured then sifted
1 1/2 cups warm flat cola drink
1/2 cup chocolate chips, melted and cooled
2 tablespoons shortening
3/4 cup unsalted butter or 3/4 cup unsalted margarine
1 teaspoon vanilla
3/4 cup cocoa, measured then sifted
3 cups confectioners' sugar, measured then sifted, up to 4
1/2 cup cola or 1/2 cup half-and-half
20 -30 gold chocolate coins
colored sprinkles or candy sprinkles

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Lightly grease (2) 9-inch layer pans and line with parchment paper circles.
  • In a large mixing bowl, blend sugar and oil.
  • Add eggs and mix until well blended and mixture is thick and lightened in texture.
  • In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa.
  • Fold dry ingredients into wet- and mix- drizzling in cola as mixture blends.
  • If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly.
  • This is a thin batter.
  • Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.
  • ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner's sugar.
  • Add remaining confectioner's sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency.
  • If not using right away, re-whip before using.
  • Add additional warm water to get correct consistency (a tablespoon at a time).
  • DECORATING: Place one layer on a cardboard circle.
  • Ice this with about 1/2- inch of frosting.
  • Place top layer and ice cake- sides first.
  • Coat sides with colored sprinkles.
  • Garnish bottom edge with coins.
  • Garnish top with coins- placing them either flat on top of cake or standing up (You may cut some of the coins in half to garnish border of top layer).
  • Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit).

DOUBLE-CHOCOLATE CAKE



Double-Chocolate Cake image

You can have your cake and eat it too. In this exceptionally rich, moist dessert, eggs and butter are replaced by oil and water, resulting in a cholesterol-free cake that tastes just like traditional devil's food.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

Vegetable-oil cooking spray
1 cup warm water
1/2 cup unsweetened natural cocoa powder
1 1/2 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sunflower oil
1 tablespoon pure vanilla extract
2 teaspoons distilled white vinegar
2 ounces dark chocolate (preferably at least 70 percent cacao), finely chopped
1/2 cup confectioners' sugar, sifted
2 tablespoons water

Steps:

  • For the cake: Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.
  • Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
  • Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand.
  • For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
  • Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto center of cooled cake. Using an offset spatula, gently spread glaze over top and sides.

Nutrition Facts : Calories 261 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 125 g

DOUBLE CHOCOLATE CAKE I



Double Chocolate Cake I image

This is a very good chocolate cake, when frosted with a chocolate frosting it is a double chocolate treat.

Provided by Syd

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 24

Number Of Ingredients 11

1 ⅓ cups all-purpose flour
1 ½ cups white sugar
2 (1 ounce) squares semisweet chocolate, melted
2 eggs
1 teaspoon vanilla extract
1 cup milk
1 ¼ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup butter, softened
½ teaspoon red food coloring

Steps:

  • Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.
  • Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.
  • Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.
  • Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 19.7 g, Cholesterol 26.5 mg, Fat 5.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 185.9 mg, Sugar 14.2 g

ONE-BOWL DOUBLE CHOCOLATE TRIPLE LAYER CAKE WITH BERRIES



One-Bowl Double Chocolate Triple Layer Cake With Berries image

Make and share this One-Bowl Double Chocolate Triple Layer Cake With Berries recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 18

2 cups all-purpose flour
1 cup unsweetened cocoa
3/4 cup brown sugar, lightly packed
3/4 cup granulated sugar (I use Splenda)
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup butter, softened
1 1/4 cups milk (I use 2%)
4 teaspoons lemon juice
4 eggs
1 teaspoon vanilla
1 1/4 cups butter, softened
2 eggs
1 teaspoon vanilla
4 cups icing sugar
1 cup unsweetened cocoa
2 cups mixed frozen berries
1/2 cup sugar (I use berry sugar)

Steps:

  • Preheat oven to 350°F.
  • Butter and line three 9 inch cake pans with parchment paper, or instead of lining use non stick cake pans and just butter well.
  • Combine the flour, cocoa, brown sugar, granulated sugar, baking soda and salt in a large mixing bowl; blend well, add the butter with the mixer on low, blend until crumbly.
  • Stir the milk with the lemon juice.
  • Add half the milk mixture, blending on low speed for 1 minute, increase the speed to medium. Beat in the remaining milk mixture, eggs, and vanilla until batter is smooth, scraping the sides of the bowl as needed.
  • Divide the batter evenly into the prepared pans. Bake for 25 minutes or until a toothpick inserted into the centre of one layer comes out clean. Cool in the pan for 10 minutes. Turn out onto a rack and cool completely.
  • Frosting:.
  • In a clean bowl, beat the butter until creamy, beat in the eggs and vanilla until light; sift icing sugar with the cocoa; add the icing sugar mixture and beat until fluffy. Frost between the layers, adding a few berries on top of the frosting on each layer. Frost the sides and the top of the cake. In another bowl combine the frozen berries and the berry sugar, mix to coat.
  • Place half a dozen berries in the middle top of the cake on top of the frosting.
  • Serve the rest of the berries beside each slice of the cake.

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