HEAVENLY CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 3h50m
Yield 12 to 15 servings
Number Of Ingredients 31
Steps:
- Preheat oven to 350 degrees F.
- For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
- For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
- For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
- For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.
- For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.
HEAVENLY CHOCOLATE ESPRESSO SPREAD
Make and share this Heavenly Chocolate Espresso Spread recipe from Food.com.
Provided by C in PA
Categories Spreads
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Beat cream cheese until light.
- In bowl, combine cocoa through sugar.
- Fold in cream cheese.
- Stir in vanilla.
- Chill for several hours in refrigerator.
Nutrition Facts : Calories 126.1, Fat 10.3, SaturatedFat 6.5, Cholesterol 31.9, Sodium 86.8, Carbohydrate 6.2, Fiber 0.5, Sugar 4.1, Protein 2.6
HEALTHY CHOCOLATE SPREAD
Steps:
- Place the dates in a small bowl of warm water. Soak for 30 minutes.
- Drain the dates, reserving 2 tablespoons of the soaking water. Transfer the dates and reserved water to a food processor and puree until a fine paste is reached, about 2 minutes. Add the sunflower butter and puree for 30 seconds more. Add the cocoa powder, honey and salt and pulse until combined. Store in an airtight container for up to 2 weeks.
AWESOME CHOCOLATE PEANUT BUTTER SPREAD
We're all familiar with Nutella; that blend of hazelnut and chocolate. Here is America's version of Nutella! ;>) Recipe is from Fast and Fabulous Party Food and Appetizers by Gwen McKee and Barbara Moseley, the authors who wrote a cookbook for each state of the union.
Provided by Lorraine of AZ
Categories Nuts
Time 10m
Yield 1 pint
Number Of Ingredients 5
Steps:
- Melt butter; add cocoa and honey stirring till smooth.
- Take off heat and stir in peanut butter and vanilla. Jar and refrigerate.
- Spread on bread or crackers. Awesome on ice cream, too.
HEAVENLY DRINKABLE CHOCOLATE
This is the most divine indulgence of velvety smooth melted chocolate with a hint of spice that you drink from a cup... You deserve this! Optional: Add a dollop of chilled freshly whipped cream and a light sprinkle of cayenne to make it look pretty.
Provided by CoachJen
Categories Drinks Recipes Hot Chocolate Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Pour milk into a double boiler over simmering water; heat until hot and steaming. Reduce heat to very low. Add dark chocolate and milk chocolate bit by bit, whisking gently to melt into the milk. Add ginger and cayenne once chocolate is velvety smooth with no unmelted bits.
- Pour melted chocolate into espresso cups or other small-sized cups. Wipe steam off the bottom of the pan to prevent it from dripping into the cups as you pour.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 13.4 g, Cholesterol 5.5 mg, Fat 7.1 g, Fiber 1 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 18 mg, Sugar 11.2 g
CHOCOLATE SPREAD
Best homemade Nutella® spread ever with no preservatives. You can add honey and cocoa powder to taste a bit more or less, not essential.
Provided by Eureka
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- Beat butter and honey together until completely combined; add cocoa powder and beat until mixture lightens slightly. Store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 5.1 g, Cholesterol 40.7 mg, Fat 15.5 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 9.8 g, Sodium 2.6 mg, Sugar 4.3 g
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