MRS. STEIN'S CHOCOLATE CAKE
Provided by Sarabeth Levine
Categories Cake Mixer Chocolate Egg Brunch Dessert Bake Christmas Valentine's Day New Year's Day Party Potluck Butter Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- 1. Position a rack in the center of the oven and preheat to 350°F. Butter and flour the inside of a 8 to 10-cup fluted tube pan and tap out the excess flour.
- 2. Combine the milk and lemon juice in a glass measuring cup. Let stand in a warm place (near the preheating oven) while preparing the rest of the batter; the milk will curdle. Sift the flour, cocoa, baking soda, and salt together into a medium bowl.
- 3. Bring 1/2 inch of water to a simmer in a small saucepan, and turn off the heat. Place the chocolate in a custard cup or ramekin and set in the hot water. Let stand until the chocolate is melted, then remove from the water, being careful not to splash any water into the chocolate, and stir until smooth. Let stand until tepid.
- 4. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 1 minute. Gradually beat in the sugar, then add the vanilla. Beat until the mixture is very light in color and texture, scraping occasionally, about 4 minutes. Gradually beat in the eggs. Reduce the mixer speed to low. Beat in the cooled chocolate. In thirds, alternating with two equal additions of the milk mixture, add the flour mixture, scraping down the bowl and beating until smooth after each addition. Spoon the batter into the pan and smooth the top with a spatula.
- 5. Bake until the top of the cake springs back when gently pressed with your finger, and a cake tester inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Invert and unmold the cake onto the rack and cool completely. Sift a light coating of confectioners' sugar on top, if using. (The cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days.)
MRS. MILMAN'S CHOCOLATE FROSTING
This recipe for Mrs. Milman's Chocolate Frosting is one of our all-time favorites. Make it with our recipe for Moist Devil's Food Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6 cups
Number Of Ingredients 3
Steps:
- Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
- Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.
MRS. MOORE'S CHOCOLATE CAKE
My sister-in-law gave me this recipe and it is out of this world. I am not a big sweet fan, thank goodness, but this one I could not resist. It is just great. Enjoy.
Provided by Nimz_
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 16
Steps:
- Cake: Sift flour and sugar together.
- Heat butter, cocoa, water and oil until it boils.
- Pour hot mixture over flour and sugar.
- Mix well by hand!
- Add buttermilk and soda.
- Add eggs and vanilla.
- Mix well.
- Bake in a well greased and floured 9x13 pan at 350 for 30-35 minutes.
- Icing: Mix butter, cocoa and buttermilk in heavy sauce pan.
- Heat until boils.
- Remove from heat.
- Add powdered sugar and mix well.
- Add pecans or walnuts and vanilla.
- Pour over cake while cake is still hot.
Nutrition Facts : Calories 7939, Fat 388.4, SaturatedFat 142.1, Cholesterol 868.5, Sodium 2641.2, Carbohydrate 1088.5, Fiber 23.2, Sugar 859.6, Protein 63.4
MRS. ZEGER'S CHOCOLATE PASSOVER CAKE
From The New York Times and Craig Clairborne's cookbook. She is the mother of Eric Segal who is most famous for being the author of Love Story. The cookbook said "One of the most popular Passover menu articles to appear in the New York Times over the last couple of decades was this one. Mrs. Zeger's chocolate cake is indeed exceptional".
Provided by Oolala
Categories Dessert
Time 1h20m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Beat the egg yolks and sugar until very thick and lemon colored.
- Stir in the chocolate.
- Fold in the nuts.
- Beat the egg whites until stiff but not dry and fold into the chocolate-nut mixture.
- Turn into a greased 10 inch spring form pan.
- Bake 1 hour or until the center springs back when lightly touched with the finger tips.
- Cool in the pan.
Nutrition Facts : Calories 368.5, Fat 25.3, SaturatedFat 3.7, Cholesterol 264.4, Sodium 88.1, Carbohydrate 26.5, Fiber 2, Sugar 23.3, Protein 12.3
MOIST DEVIL'S FOOD CAKE WITH MRS. MILMAN'S CHOCOLATE FROSTING
This is the best birthday cake a chocolate lover could have, courtesy of former crafts and editorial director Hannah Milman's mother. The frosting requires constant stirring for about thirty minutes, but the result is such chocolaty goodness, you'll know every swipe of the spoon was worth it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
- Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
- Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
- Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pans halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn our cakes onto racks; remove parchment, and reinvert. Let cool completely.
- Place 1 cake layer on a serving platter or cake stand. Spread 1 1/2 cups frosting over top. Add second cake layer, and spread 1 1/2 cups frosting over top. Top with third cake layer. Spread remaining 3 cups frosting over top and sides of assembled cake. Cake can be covered with a cake dome or plastic wrap, and stored at room temperature up to 3 days.
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