Layered Chocolate Zabaglione Cream Cakes Recipes

CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in.
• In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt and mix. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.
• Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy. To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top. Cover and refrigerate until ready to serve.

CHOCOLATE ZABAGLIONE

Steps:

• Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
• Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
• Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.
• Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.

CLASSIC ZABAGLIONE

Steps:

• Have ready an instant-read thermometer in a cup of hot water. In a metal bowl with a whisk or a hand-held electric mixer beat together all ingredients until combined well. Set bowl over a saucepan of barely simmering water and beat mixture until tripled in volume and thermometer registers 140°F, about 5 minutes. To ensure that eggs are cooked, beat mixture 3 minutes more.
• Serve zabaglione immediately.

CHOCOLATE ZABAGLIONE CAKE

Steps:

• First make a biscuit base (digestives are the cheap and easy option, you can also use biscottis or almond thins for a more italian feel, but these might need water or more butter to soften). Crumble the biscuits finely, then use your fingers to mash in the butter. Spread the mixture flat over the bottom of your cake dish.
• Bake this in the oven for about 10 minutes.
• Meanwhile, separate the eggs, and whisk together the yolks, sugar and marsala. This gradually gets thicker the harder you whisk.
• Melt the chocolate and stir this in to the egg mixture.
• Pour the eggy alcoholic chocolate over the cooled biscuit base.
• Bake in a hot oven (180/Gas 5) for 10-15 mins until the egg has solidified on the surface and gone a light brown. The centre should be gooey and rich and chocolatey and amazingly indulgent. If you chill the 'cake' down over night, the centre firms up a little and seemingly gets even richer.

CHOCOLATE LAYER CAKE WITH CHOCOLATE GLAZE

Steps:

• For filling: Bring milk to simmer in heavy medium saucepan.
• Remove from heat.
• Combine sugar and cornstarch in large bowl.
• Beat egg yolks into sugar mixture.
• Gradually whisk hot milk into yolk mixture.
• Return mixture to saucepan.
• Whisk over medium heat until mixture boils and thickens, about 1 minute.
• Remove from heat; add chocolate, butter and vanilla and whisk until mixture is smooth.
• Transfer filling to medium bowl.
• Cool, stirring occasionally.
• Gently press plastic wrap directly onto surface of filling; cover and chill until cold, at least 3 hours.
• For cake: Preheat oven to 325°F.
• Butter 17 1/4 x 11 1/2 x 1-inch jelly roll pan.
• Line pan with parchment paper.
• Sift first 6 ingredients into large bowl.
• Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl.
• Add liquid ingredients to dry ingredients; mix just until combined.
• Transfer batter to prepared pan, spreading evenly.
• Bake cake until tester inserted into center comes out clean, about 20 minutes.
• Cool cake completely in pan on rack.
• Using small knife, cut around edges of pan.
• Turn cake out onto work surface.
• Peel off parchment.
• Trim tough edges.
• Cut cake crosswise into three 5x10 1/2-inch pieces.
• (Filling and cake can be made ahead. Keep filling refrigerated up to 2 days. Wrap cake layers in plastic and refrigerate up to 1 day.) Place 1 cake layer on platter.
• Spread half of filling over top.
• Top with second cake layer.
• Spread remaining filling over.
• Top with third cake layer.
• Pour lukewarm glaze over top and sides of cake, covering completely.
• Smooth sides with spatula.
• Refrigerate 2 hours.
• (Can be prepared 1 day ahead; cover and keep refrigerated.).
• Chocolate Glaze (Makes 3 cups): Bring cream to simmer in large saucepan over low heat.
• Add chocolate, whisk until smooth.
• Remove from heat.
• Stir in corn syrup.
• Cool glaze until barely lukewarm.

LAYERED CHOCOLATE-ZABAGLIONE CREAM CAKES

Steps:

• 1. Grease a 15x10x1-inch baking pan. Line bottom with parchment paper or waxed paper; grease paper. Set aside. In a small saucepan combine butter and bittersweet chocolate. Heat and stir over low heat until melted; set aside to cool. Allow eggs to stand at room temperature for 30 minutes. 2. Preheat oven to 350 degree F. In a large mixing bowl, beat eggs slightly. Add sugar, vanilla, and cinnamon; beat with an electric mixer on high speed for 10 minutes. Sift about one-third of the flour over egg mixture. Gently fold in flour. Repeat sifting and folding in one-third of the flour at a time. Gently fold in melted chocolate mixture. Spread batter in prepared pan. 3. Bake in the preheated oven for 18 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and peel off paper. Cool cake completely on a wire rack. Cut cake into 24 squares or 2- to 2-1/4-inch circles. 4. Just before serving, place a cake square or circle on each of 12 dessert plates. On each cake square or circle, spread about 3 tablespoons White Chocolate Cream Frosting. Top each with a second cake square or circle. Spoon White Chocolate Zabaglione Sauce over cakes, allowing some to flow down sides. If desired, garnish with fresh berries and chocolate curls. White Chocolate Cream Frosting: In a large mixing bowl, beat 3/4 cup whipping cream, 1/4 cup powdered sugar, and 1 tablespoon white chocolate liqueur or clear creme de cacao on high speed of an electric mixer until stiff peaks form (tips stand straight). Use immediately.

CHOCOLATE ITALIAN CREAM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
• Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
• Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
• Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
• Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
• To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.

CHOCOLATE LAYERED CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream butter until light and fluffy. Gradually beat in the confectioners' sugar, cocoa, vanilla and enough water to achieve spreading consistency., Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup frosting. Top with remaining layer. Spread remaining frosting over top and sides of cake.

MOIST CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.
• Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.
• Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.