New Orleans Chocolate Cake Recipes

NEW ORLEANS DOUBLE-CHOCOLATE PRALINE-FUDGE CAKE

Steps:

• Cake:
• Preheat oven to 350 degrees.
• Combine butter, cocoa and water in a saucepan.
• Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool.
• Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.
• Combine the butter mixture and buttermilk mixture; beat until well blended.
• Combine the sugar, flour and salt in a bowl; mix well.
• Gradually add the flour mixture to the buttermilk mixture; beat until blended.
• The batter should be thin.
• Spray three 8" round cake pans with cooking spray and line them with wax paper.
• Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness.
• Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
• To assemble the cake:.
• Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.
• Slowly pour the frosting over the center of the cake.
• Spread it to the edges of the cake, allowing some frosting to run down the sides.
• Chocolate Ganache:.
• Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth.
• Gradually add the butter, whisking until smooth and melted.
• Cool, whisking often, until spreading consistency, about 15-20 minutes.
• Praline Frosting:.
• Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.
• Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.
• Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
• Pour immediately over the cake.

NEW ORLEANS CHOCOLATE CAKE

Steps:

• 1. Butter pans, line bottom with parchment, butter parchment and flour pans. 2. In a small bowl combine sour cream and BS, set aside. 3. In a small saucepan, melt butter and chocolate till smooth. Transfer to bowl of mixer. Add sugar vanilla and salt. With whisk beat till combined. 4. Add eggs one at a time whisking after each till combined. Add sour cream, whisk till mixed. 5. On low speed add the flour scraping the bowl and mixing only till combined. Pour in the boiling water very slowly mixing only till combined. The batter will be thin. 6. Pour into prepared pans. Bake at 350 20 -35 minutes till cake springs back. Cool in pans 10 min then invert onto cake racks right side up.

DOBERGE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 3 9-inch cake pans.
• Beat whites of 4 eggs in a glass or metal bowl until foamy. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Set aside. Reserve egg yolks in a small bowl. Sift together cake flour and baking powder in a separate bowl.
• Beat 3/4 cup butter, 2 cups sugar, and 1/2 teaspoon salt with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add reserved egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Pour in cake flour mixture alternately with 1 cup milk, mixing until just incorporated. Stir lemon juice and 1 teaspoon vanilla extract into batter.
• Whisk beaten egg whites a few times; use a whisk or rubber spatula to fold 1/3 of the egg white mixture into the batter to lighten it. Fold in remaining egg whites, mixing just until combined. Pour batter into prepared pans and spread evenly over bottom.
• Bake in preheated oven until cake is light golden brown and just pulling from the sides of the pan, 15 to 20 minutes. Do not overbake. Cool in pans for 5 minutes, then invert onto cooling racks to cool completely.
• To make custard: combine 1 1/2 cups sugar, 1/2 teaspoon salt, 1/4 cup flour, cornstarch, and 1/4 cup cocoa powder in a saucepan and mix well. In a separate bowl, whisk remaining 1/2 cup sugar into 4 beaten eggs. Pour 4 cups whole milk into saucepan and cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat and gradually pour hot milk mixture into egg mixture, whisking constantly. Add chopped chocolate and stir until chocolate melts.
• Return custard to saucepan and cook, stirring constantly, over medium heat until mixture has thickened, about 5 minutes. Remove from heat; stir in 1 tablespoon butter and 1 tablespoon vanilla extract. Transfer custard to a bowl and allow to cool.
• To make buttercream: place 1 cup softened butter in a mixing bowl. Gradually beat in 3 cups sifted confectioners' sugar. Beat in 1 cup sifted cocoa powder. Mix in 1 teaspoon vanilla extract to make a smooth frosting. If the frosting is too stiff, add a tablespoon of hot water or as needed, drizzling it very slowly, and mix well until desired consistency is reached.
• To make ganache: place chocolate chips in a large mixing bowl. Heat heavy cream in a saucepan until very hot but not boiling. Remove from heat and pour over the chocolate chips. Let stand for 3 minutes, then whisk, scraping sides and bottom of the bowl, until smooth. Stir in 2 teaspoons vanilla extract. Allow to cool to room temperature, cover, and set aside. Ganache should be spreadable and not firm.
• To assemble cake: using a long serrated knife and a gentle sawing motion, slice each cake layer in half horizontally. Cover cake plate with strips of parchment paper or foil for easier clean up. Put a dab of buttercream in the center of the plate to keep cake from shifting. Set a cake half on the plate.
• Spread custard filling onto cake layer, taking care not to spread it too close to the edge (weight of the cake layers will cause it to spread out). Gently lay another cake round on top of the first and repeat with another custard layer. Repeat with remaining layers and custard, topping custard with the last cake layer. Chill cake for 30 minutes to allow it to firm up.
• Frost top and sides of cake with chocolate buttercream. Chill for 30 minutes, to firm and set.
• Spread frosted cake with ganache. Remove parchment strips or aluminum foil from cake plate. Store cake in the refrigerator.

NEW ORLEANS CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, combine graham crumbs with melted shortening. Stir together until mixture resembles coarse crumbs. Mix in chocolate pieces and walnuts; set aside.
• Prepare cake mix according to package directions. Spread batter into prepared pan. Sprinkle crumb mixture over batter evenly.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.

WORLD'S BEST CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
• Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don't think you have missed something; this is how it should be.
• Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don't worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
• Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
• Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it's not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
• Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
• Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.

NEW ORLEANS CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. Fold in the pecans and chocolate chips. Pour the mixture into the prepared pie crust. If desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning.
• Bake in preheated oven until the center sets, about 50 minutes. Cool before serving.

TRADITIONAL NEW ORLEANS KING CAKE

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon zest, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Roll into a 16x10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg., Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars.