George Clooney Cake Chocolate Recipes

CHOCOLATEY CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F. Grease a 10 by 3-inch round pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. (I'll let you just grease, line the bottom of the pan, and lightly flour the sides if you're feeling lazy.)
• Place a large sifter or a sieve in a large mixing bowl. Add the flour, cocoa, baking powder, baking soda, and salt and sift.
• Add the sugar and whisk until combined.
• In another large bowl, whisk the eggs, milk, oil, and vanilla together.
• Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.
• Carefully pour in the boiling water and stir until combined. (Watch the little ones with the hot water!)
• Pour the batter into the prepared pan. Bake in the center of the oven for approximately 50 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
• Remove from the oven and let the cake stand for 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Invert the cake, peel off the bottom piece of parchment, and cool on a wire rack.
• Variation:
• Coffee Enhanced Chocolate Cake: Swap the cup of water for a cup of hot black coffee.

BEST CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.

GEORGE CLOONEY CAKE (CHOCOLATE)

Steps:

• Heat oven to 425 F degrees Grease bottom of 8-inch springform pan.
• In medium saucepan over low heat, melt butter.
• Add cocoa and 1 cup sugar, stirring until well blended.
• Remove from heat; cool slightly.
• Stir in flour and vanilla.
• Add egg yolks, one at a time, beating well after each addition.
• In small mixer bowl, beat egg whites with remaining 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture.
• Spoon batter into prepared pan.
• Bake 16 to 18 minutes or until edges are firm (center will be soft).
• Cool completely on wire rack (cake will sink slightly in center as it cools).
• Remove side of pan.
• Refrigerate cake at least 6 hours.
• In small mixer bowl, beat whipping cream until soft peaks form; spread over top of cake.
• Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving.
• Garnish with chocolate curls, if desired.

GEORGE WASHINGTON CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then beat in melted chocolate. Beat in the flour mixture alternately with the water and buttermilk, mixing just until incorporated. Finely chop cherries and fold in. Pour batter into prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Fill and frost with chocolate cherry frosting.
• For the frosting: In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, combine butter, confectioners' sugar, melted chocolate and almond extract. Cream with an electric mixer. Add reserved cherry juice by the tablespoon until frosting reaches desired consistency.

JEAN-GEORGES VONGERICHTEN MOLTEN CHOCOLATE CAKES

Steps:

• In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
• Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
• Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.).
• Preheat the oven to 450°F (230°C). Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
• Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

YELLOW CLOONEY CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with butter. Line the bottoms with parchment paper, then grease the parchment paper. Sift together the cake flour, baking powder, baking soda, and salt in a bowl.
• Beat the butter and 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 eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes, then run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

JEAN-GEORGES'S WARM SOFT CHOCOLATE CAKES

Steps:

• Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; butter and flour them again, and set aside.
• In the top of a double boiler or heat-proof bowl set over a pan of simmering water, combine butter and chocolate; heat until chocolate has almost completely melted.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, yolks, and sugar until light and thick.
• Add melted chocolate mixture, and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds.
• Preheat oven to 450 degrees. Place filled molds on a rimmed baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes.
• Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.