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.
BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
IOWA BROWNIES
I don't know why these are called Iowa brownies; my sister-in-law gave me this recipe and she lives in Ohio!
Provided by Joy1996
Categories Bar Cookie
Time 35m
Yield 24 brownies
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Cream together the butter and sugar'til fluffy.
- Beat in chocolate syrup, then eggs 1 at a time.
- Beat in flour gradually.
- Fold in nuts.
- Pour onto a grased 10x15" baking pan.
- Bake at 350 degrees for 25 minutes.
- Cool completely- frost with CHOCOLATE CHIP FROSTING.
- In a saucepan, combine butter, sugar, and evap.
- milk.
- Bring to a boil and let boil for 2 minutes.
- Stir in choc.
- chips and take off stove; let sit for 2 minutes to melt chips- don't stir during this time or frosting will be grainy.
- After 2 minutes, stir well.
- Frost brownies while icing is warm; cool completely and cut into squares.
CHOCOLATE CHURCH CAKE
Layer cakes are formative for Southerners: They grace wedding tables, shiva gatherings, quinceañeras, baptisms and funerals. Because of this - and because layer cakes may be as close as some will ever get to a holy experience - they're often called church cakes. This chocolate one is a perfectly moist and stacked rendition of a pudding cake, with just the right amount of richness from the frosting. This formula needs no alterations, but there's no sense in breaking the tradition of Southern bakers, who personalize recipes as a point of pride. Add pulverized praline to the center, or cinnamon or instant-coffee granules to the batter. Don't be afraid to make it your own. To make it a true church cake, serve it to those you hold in the highest regard, for celebrations or to simply indulge in the good glory of company.
Provided by Lisa Donovan
Categories cakes, dessert
Time 1h
Yield One 9-inch layer cake
Number Of Ingredients 16
Steps:
- Make the frosting: In a large saucepan, bring sugar and cream to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 6 minutes. Meanwhile, chop chocolate and cube butter. After the sugar mixture has simmered for 6 minutes, turn the heat off and add chocolate and butter to the saucepan. Stir until everything is melted. Stir in the vanilla. Remove from heat and let cool to room temperature while you make the cake. Do not stir until it has cooled almost entirely, likely for as long as it will take you to mix and bake the cake.
- Make the cake: Heat oven to 325 degrees. Coat three 9-inch round cake pans with nonstick cooking spray. Cut three rounds of parchment paper to fit the bottom of each pan and line each pan with one. Spray the parchment. Sprinkle the pans with cocoa powder to coat, tapping each pan over the sink or trash can to shake loose any excess.
- Meanwhile, in a very large bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt. Make a well in the center. Bring 1 1/2 cups water to a boil while you prepare your wet ingredients.
- Whisk the eggs, buttermilk, oil and vanilla in a medium bowl. Pour into the dry mixture and whisk gently until incorporated. It will be a bit clumpy but gently work it in. Pour in the boiling water to loosen the batter and gently whisk to combine, being careful not to splash.
- Divide the batter evenly among the prepared pans. Each pan should hold about 700 grams of batter. (Weighing your batter ensures even cooking and beautiful cake building.) Bake until a toothpick inserted in the center comes out with a few crumbs, 32 to 35 minutes. Set the pans on a wire rack to cool.
- When cakes are cooled, revisit your frosting, whisking to thicken and making sure not to overbeat or add any air or fluff to the frosting. Turn the cakes out of their pans and discard the parchment. Trim any rounded top off of each as evenly as possible.
- Assemble the cake: Scoop about 3/4 cup of frosting on one layer set on a cake plate, then repeat with the second and third layers. You can refrigerate the cake in between frosting each layer to ensure that your frosting is set and firm so that your next layer will be propped up properly. If the frosting is too soft, the next layer will just flatten the filling. Frost the outside of the cake with the remaining frosting, letting it chill as you go if needed. Use an offset spatula or butter knife dipped in hot water and wiped clean to smooth and shine the finished cake. This cake keeps and is best served at room temperature for up to 2 days. It holds remarkably well in the refrigerator for up to one week and can be served cold.
IRISH CHOCOLATE CAKE
Oh my goodness!!! If you are a dark chocolate lover (like me) then this is the cake for you....note the "secret" ingredient!
Provided by LAURIE
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F
- Grease and line 8-inch cake tins.
- Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water.
- In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato.
- Gradually beat in the egg, adding a little flour with each addition.
- Fold in the rest of the flour and stir in the milk.
- Divide mixture between cake tins and bake for 25 to 30 minutes or until top is firm but springy to the touch.
- Remove from oven and after a few minutes, turn out on a cooling rack.
- While the cake is cooling, make the icing. Melt the chocolate as before, stir in the other ingredients and mix well.
- Use the icing to sandwich the cake layers together and coat the top and sides of the cake.
- HINT: What makes this rich chocolate cake "Irish" is not only to the creamy liqueur used in the filling, but also a particularly "Irish" ingredient in the cake mixture itself, which makes it extremely moist. Have you guessed it yet? Yes, it's the potato! Mystery solved! Bet you were wondering what potatoes were doing in a cake recipe! Even Irish dessert recipes make use of this abundant Irish crop!
Nutrition Facts : Calories 3362.8, Fat 238.7, SaturatedFat 145.6, Cholesterol 840.4, Sodium 3521.8, Carbohydrate 322.2, Fiber 32, Sugar 183.3, Protein 50.9
HOMEMADE CHOCOLATE CAKE
A rich chocolate frosting is the flavorful finishing touch to this moist from-scratch cake that's mixed in one bowl. It always turns out and is quickly gobbled up by friends and family. I'm asked to fix this favorite so often that the recipe card is an absolute mess! -Cindy Miller, Riverside, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 5 ingredients. Add the water, oil, vanilla and vinegar; mix well (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, salt, milk and vanilla; mix well. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 413 calories, Fat 17g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 385mg sodium, Carbohydrate 64g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.
More about "iowa chocolate cake recipes"
10 BEST BAILEYS CHOCOLATE CAKE RECIPES | YUMMLY
From yummly.com
CHOCOLATE CAKE | RECIPETIN EATS
From recipetineats.com
CHOCOLATE CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
ULTIMATE CHOCOLATE CAKE RECIPE | LAND O’LAKES
From landolakes.com
CHOCOLATE CAKE RECIPES | ALLRECIPES
From allrecipes.com
OUR BEST-EVER CHOCOLATE CAKE - MIDWEST LIVING
From midwestliving.com
10 BEST BAILEYS IRISH CREAM CHOCOLATE CAKE RECIPES
From yummly.com
CHOCOLATE IRISH CREAM CAKE RECIPE | SUGAR & SOUL
From sugarandsoul.co
THE BEST-BEST CHOCOLATE CAKE | RICARDO
From ricardocuisine.com
TRIPLE CHOCOLATE LOAF CAKE - ONCE UPON A CHEF
From onceuponachef.com
25 BEST CHOCOLATE CAKE RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
IOWA CHOCOLATE CAKE | YESTERDISH
From yesterdish.com
Estimated Reading Time 1 min
EASY CHOCOLATE POKE CAKE - IOWA GIRL EATS
From iowagirleats.com
IOWA CHOCOLATE CAKE | WMT'S ON-LINE OPEN LINE
From openline.proboards.com
CHOCOLATE CAKE - CAFE DELITES
From cafedelites.com
THE ULTIMATE IRISH STOUT CHOCOLATE CAKE - BUY THIS COOK THAT
From buythiscookthat.com
RECIPE(TRIED): IOWA CHOCOLATE CAKE...VERY MOIST! - RECIPELINK.COM
From recipelink.com
RECIPE: IOWA CHOCOLATE CAKE - RECIPELINK.COM
From recipelink.com
THE MOST POPULAR CAKE FLAVOR IN EVERY STATE - EAT THIS NOT THAT
From eatthis.com
THE BEST CAKE RECIPES FROM EVERY STATE | TASTE OF HOME
From tasteofhome.com
SUPER MOIST CHOCOLATE CAKE - AMISH RECIPE - AMISH365.COM
From amish365.com
CHOCOLATE SHEET CAKE WITH PEANUT BUTTER ICING - IOWA GIRL EATS
From iowagirleats.com
THE MOST AMAZING CHOCOLATE CAKE RECIPE
From thestayathomechef.com
YELLOW CAKE WITH CHOCOLATE FROSTING - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
IOWA CHOCOLATE CAKE - RECIPE | COOKS.COM
From cooks.com
LAZY WOMAN'S CAKE- AMISH RECIPE -AMISH365.COM
From amish365.com
FLOURLESS CHOCOLATE CAKE WITH STRAWBERRIES | IOWA PBS
From iowapbs.org
EASY CHOCOLATE POKE CAKE - IOWA GIRL EATS | RECIPE - PINTEREST
From pinterest.com
HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE | RECIPES
From hersheyland.com
IOWA CHOCOLATE CAKE RECIPE BY COOKIES.RECIPES | IFOOD.TV
From ifood.tv
CHOCOLATE CAKE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
THE BEST HOMEMADE CHOCOLATE CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BAILEYS CHOCOLATE CAKE WITH BAILEY'S FROSTING | THE BUSY BAKER
From thebusybaker.ca
IFOOD.TV
IOWA CHOCOLATE CAKE | THRIFTYFUN
From thriftyfun.com
BEST EVER ONE BOWL CHOCOLATE CAKE - THE BUSY BAKER
From thebusybaker.ca
IOWA CHOCOLATE CAKE | RECIPES | AGUPDATE.COM
From agupdate.com
CHOCOLATE GUINNESS CAKE RECIPE: IRISH DESSERTS - UNPEELED JOURNAL
From unpeeledjournal.com
BLACKBERRY CHOCOLATE CAKE WITH GANACHE | IOWA PBS
From iowapbs.org
CHOCOLATE CAKE DELIVERY IN IOWA - ORDER CHOCOLATE CAKE NEAR ME …
From ubereats.com
IOWA CHOCOLATE CAKE - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love