CHOCOLATE BUTTERCREAM CAKE
Provided by Ina Garten
Categories dessert
Time 2h20m
Yield 18 to 20 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
- In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
- 2 cups sugar
- 2/3 cup water
- 6 extra-large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1 1/4 pounds (5 sticks) unsalted butter, at room temperature
- 2 teaspoons pure vanilla extract
- 3 tablespoons Triple Sec or other orange liqueur
- 1 tablespoon orange food coloring
- Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup.
- Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes.
- With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine.
- Yield: 6 cups
BEATTY'S CHOCOLATE CAKE
Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
PERFECT CHOCOLATE BUTTERCREAM FROSTING
This decadent chocolate buttercream frosting is a hit for any special occasion. It's rich, creamy, and simple.
Provided by FoodJunkie
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 24
Number Of Ingredients 5
Steps:
- Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 27.6 g, Cholesterol 24.6 mg, Fat 9.2 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 5.8 g, Sodium 3.1 mg, Sugar 25.7 g
CHOCOLATE BUTTER-CREME FROSTING
Great on Double Chocolate cookies.
Provided by k. blackburn
Categories Desserts Frostings and Icings Chocolate
Yield 8
Number Of Ingredients 6
Steps:
- In small bowl mix at medium speed, sugar, butter (softened), and salt until light and fluffy.
- Add melted chocolate, milk and vanilla extract, beating until well blended.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 24.2 g, Cholesterol 15.5 mg, Fat 8.6 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 5.4 g, Sodium 62.9 mg, Sugar 22.3 g
BAREFOOT CONTESSA COCONUT CAKE AND FROSTING - INA GARTEN
This recipe was adapted by Ina Garten from her signature coconut cupcakes. Copied from YourGoodHouse magazine.
Provided by bungalowten
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Grease two 9-inch round cake pans, then line with parchment paper. Grease again and dust lightly with flour.
- Prepare cake: Cream butter and sugar on medium-high speed for 3-5 minutes. Crack eggs into a small bowl. With mixer on medium speed, add eggs 1 at a time, scraping down bowl once during mixing. Add vanilla and almond extracts and mix well. Don't be concerned if the mixture looks curdled.
- In a separate bowl, sift together dry ingredients.
- With mixer on low, alternately add dry ingredients and milk to the the batter. Mix until just combined. Fold in the coconut.
- Pour batter into prepared pans, smoothing the top. Bake in center of oven 40-50 minutes, until tops are brown and cake tester comes out clean. Cool on baking rack for 30 minutes before removing cakes from pans.
- Prepare frosting: Mix cream cheese, butter, vanilla, and almond extract. Add confectioners sugar and mix until just smooth (don't whip).
- Assemble cake by placing one layer, top side down, and spreading it with frosting. Place second layer on top of the first. Frost tops and sides. Sprinkle cake lightly with coconut.
- Serve at room temperature.
Nutrition Facts : Calories 767.8, Fat 47.1, SaturatedFat 30.1, Cholesterol 167.8, Sodium 289.1, Carbohydrate 81.8, Fiber 1.4, Sugar 61.5, Protein 7.4
CHOCOLATE BUTTERCREAM CAKE (INA GARTEN)
This is an exceptionally moist classic chocolate layer cake with a very rich chocolate butter cream frosting. The recipe comes from Larry Hayden, pastry chef at Union Square Cafi. It was printed in "The Barefoot Contessa Cookbook". If you like, you can use yogurt rather than the sour cream. It also works well as cupcakes.
Provided by blucoat
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 350°F Butter two 8-inch round cake pans. Line the bottoms with parchment paper, butter the paper, and dust the pans with flour, knocking out any excess. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Divide the batter between the two pans and smooth the tops with a spatula. Bake on the middle rack of the oven for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes on a rack, remove from the pans, and allow to finish cooling.
- To make the frosting, chop the chocolates and melt in a bowl over simmering water until smooth. Allow to cool.
- Mix the egg whites, sugar, cream of tartar and salt in the bowl of an electric mixer fitted with a whisk. Heat the egg whites in the bowl over simmering water until they are warm to the touch, about 5 minutes. Whisk on high speed for 5 minutes or until the meringue is cool and holds a stiff peak.
- Add the butter, 1 tablespoons at a time, while beating on medium speed. Scrape down the bowl, add the chocolate, vanilla, and espresso and mix for 1 minute or until the chocolate is completely blended inches If the buttercream seems very soft, allow it to cool and beat it again.
- To frost the cake, place one cake layer on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the second layer on top, also flat side up and frost the top and sides.
DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
- In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
- Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
- Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.
KATHLEEN'S PEANUT BUTTER FROSTING (BAREFOOT CONTESSA) INA GARTEN
I got this from Barefoot Contessa at Home. it goes great on Chocolate Cupcakes. This is enough to frost 24 cupcakes.
Provided by Cookie16
Categories Dessert
Time 5m
Yield 24 frosts cupcakes
Number Of Ingredients 6
Steps:
- Put sugar, peanut butter, butter, vanilla and salt in mixer. Mix on medium low until creamy, scraping with spatula as you work.
- Add the cream and beat on high until the mixture is light and smooth.
Nutrition Facts : Calories 115.5, Fat 9, SaturatedFat 3.4, Cholesterol 10.9, Sodium 96, Carbohydrate 7.2, Fiber 0.7, Sugar 5.9, Protein 2.8
INA GARTENS CHOCOLATE BUTTERCREAM FROSTING
Saw Ina making this for her 39th wedding anniversary and the frosting looked great! I also thought it would be better than the average buttercream since all i can taste is butter from that. hope u enjoy as much as i will.
Provided by sweetdelicates
Categories Dessert
Time 15m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
- Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
- Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended inches If the buttercream seems very soft, allow it to cool, and beat it again.
Nutrition Facts : Calories 1981.9, Fat 183.7, SaturatedFat 115.6, Cholesterol 366, Sodium 443.7, Carbohydrate 102.2, Fiber 14.4, Sugar 76.5, Protein 17.7
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