Duff Goldmans Chocolate Cake Recipes

DUFF GOLDMAN'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°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 of the cake comes out clean
• Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely
• Frost with the frosting of your choice
• 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
• Top it with an Irish cream buttercream
• Get creative and experiment a little - after all, it is a science project! MORE: Buddy Valastro's Strawberry Toaster Pastry Grant's Brooklyn Black Out Cake Jocelyn Delk Adams' Blood-Orange Mimosa Cake

MEGA MAGICAL 7 LAYER CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch-round cake pans with butter and line with parchment paper.
• Place the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until combined. Add the eggs, one by one, until completely incorporated. Add the vanilla extract and buttermilk and continue mixing until combined.
• Sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Mix together the coffee and warm water. Alternate adding the dry ingredients and the coffee mixture into the bowl of the stand mixer, beginning and ending with the dry ingredients. Mix until you don't see any lumps and a thin batter has formed.
• Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the middle of each cake comes out clean, 30 to 35 minutes. Transfer the pans to a wire rack and allow to cool for 10 minutes. Remove the cakes from the pans and set on the wire rack to cool completely, about 1 hour.
• For the dark chocolate mousse: Place the dark chocolate in a large bowl and set aside. Pour 1 cup of the heavy cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
• Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature.
• Meanwhile, whip the remaining cup of heavy cream to stiff peaks in the bowl of a stand mixer fitted with the whisk attachment, or by hand. Using a rubber spatula, fold one-fourth of the whipped cream into the cooled ganache to lighten the consistency, then fold that mixture into the remaining whipped cream until almost completely combined with just a few streaks. Add the vanilla and salt and gently fold until combined into a light, fluffy mousse.
• For the chocolate fudge buttercream frosting: Place the sugar, hot fudge, cocoa powder, butter, milk, vanilla extract and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed to combine. When the sugar is incorporated, increase the speed to medium and beat until the buttercream is smooth and satiny, 8 to 10 minutes.
• For the chocolate royal icing: Place the confectioners' sugar, cocoa powder, meringue powder and water in the bowl of a stand mixer fitted with the whisk attachment and whip on low speed to combine. Increase the speed to medium-high and whip until the icing holds stiff peaks, 5 to 8 minutes. If it seems too soft, add more confectioners' sugar in 1 tablespoon increments. If it is too stiff, add a bit more water, drop by drop. Transfer to a piping bag fitted with a medium star tip.
• For the white chocolate ganache: Place the white chocolate in a medium bowl and set aside. Pour the cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
• Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature, then transfer to a piping bag fitted with a medium star tip.
• To assemble, level the tops of the cakes with a serrated knife or cake leveler. Spread half of the mousse over the top of one cake layer. Stack the second layer and repeat. Add the third cake layer and frost the top and sides with a thin coat of the buttercream. Refrigerate until the frosting is firm, 20 to 30 minutes.
• When the cake is ready, frost the top and sides with a thicker layer of the buttercream and refrigerate again until very firm, about 1 hour.
• When the cake is almost ready, lightly dust your work area with cornstarch and roll the fondant into a circle about 20-inches wide and 1/8-inch thick. Drape the rolled fondant over the cake and, using a fondant smoother or your hands, lightly press and smooth it onto the cake, working your way from the top down the sides. Pop any air bubbles with a cake tester or toothpick and continue to smooth the surface.
• Trim any excess fondant from the base of the cake with a pizza cutter. Using a pastry brush, lightly brush the bottom half of the cake with the piping gel, then cover it with chocolate sprinkles.
• Pipe a scalloped border around the edge with the chocolate royal icing. Pipe little rosettes of the white chocolate ganache around the cake and press 1 hazelnut truffle onto each. Continue to pipe and decorate with the royal icing, white chocolate ganache and hazelnut truffles to your liking.

MIRROR CAKE BY DUFF GOLDMAN RECIPE BY TASTY

Steps:

• Bloom gelatin by mixing gelatin into cold water and letting it sit for at least 5 minutes.
• Heat granulated sugar, corn syrup, and water on a stove top to a boil.
• In a bowl, combine the white chocolate chips, sweetened condensed milk, and solidified gelatin.
• Pour the hot sugar mixture over the chocolate, condensed milk, and gelatin. Cover with a cloth until chocolate is soft.
• Mix thoroughly until all chocolate is completely melted.
• Add desired color and titanium dioxide to the hot mixture. Mix until there are no air bubbles.
• Let mixture cool to 90°F (33°C), then pour over the frozen cake.
• Note, this recipe works best on a cake covered in a frozen mousse, but will also work with a cake covered in frozen buttercream frosting.
• Enjoy!