CHOCOLATE CAKE WITH COCOA FROSTING
A special friend gave me this recipe more than 20 years ago. The cake has a wonderful chocolate frosting with cocoa powder. -Annette Foster, Taylors, South Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 two-layer cake (6-8 servings) plus 2 plain cake portions.
Number Of Ingredients 14
Steps:
- In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat. , In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating until well combined. Beat in buttermilk and eggs. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Cut cake into four 7-1/2x5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside. , For frosting, in a small saucepan, combine the butter, cocoa and milk. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled). , Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves desired spreading consistency. Spread frosting between layers and over the top and sides of cake. Unfrosted cakes may be frozen for up to 6 months.
Nutrition Facts : Calories 1020 calories, Fat 53g fat (17g saturated fat), Cholesterol 114mg cholesterol, Sodium 559mg sodium, Carbohydrate 136g carbohydrate (107g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE CAKE WITH CHOCOLATE FROSTING
Provided by Alex Guarnaschelli
Categories dessert
Time 4h50m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Grease the cake pans with 1 tablespoon butter, then dust with 1 tablespoon cocoa powder, tapping out any extra. Set aside.
- In a medium bowl, sift together the flour, baking powder and remaining 1 1/2 cups cocoa powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and remaining 3 sticks butter on medium speed until light and fluffy, 5 to 8 minutes. Add the vanilla, then beat in the eggs one at a time. On low speed, add the salt directly to the wet ingredients, then add half of the flour mixture and mix until just combined. Add the sour cream and mix until just combined. Remove the bowl from the mixer and gently incorporate the remaining flour mixture with a rubber spatula. Do not overmix. Fold in the chocolate chips.
- Spread half of the batter in each of the prepared pans. Tap the pans lightly on the counter so that the batter settles. Place the pans on the center rack of the oven and bake until a tester or small knife inserted in the center emerges clean, 40 to 50 minutes. Cool for at least 30 minutes. Unmold onto a rack. Cool to room temperature, 1 1/2 to 2 hours more.
- Mix together the bourbon and the simple syrup in a bowl. Set aside.
- For the frosting: In a medium pot, bring the heavy cream to a simmer. In a medium oven-safe bowl, combine the chocolate and sugar. Place the bowl on top of the pot with the heavy cream to melt. Once the cream is simmering, pour it over the chocolate mixture and stir until all of the chocolate has melted and you have a glossy ganache. Gently stir in the vanilla, followed by the butter pieces. Set aside to let cool to room temperature.
- Transfer the chocolate mixture to the clean bowl of a stand mixer fitted with the whisk attachment. Whip the frosting for 1 to 2 minutes to lighten the texture.
- Put the cake layers on a baking sheet fitted with a wire rack. Using a pastry brush, brush about half the bourbon mixture on each cake layer. Frost the top of the bottom layer, then stack the other layer on top. Frost the top and sides of the cake.
CHOCOLATE LOVER'S DREAM CAKE
Made this cake for my sister in laws birthday. Few tweaks to a basic recipe and waalaa. Came up with this super moist rich chocolate cake. It's very addictive for sure.
Provided by donna morales
Categories Desserts
Number Of Ingredients 16
Steps:
- 1. CAKE: Combine all dry ingredients and mix with wire whisk. Next add all wet ingredients and combine with a large spoon. Then using mixer blend really well for approximately 2 minutes.
- 2. Pour evenly into two baking pans and bake as usual. Oven temp of 350º for approximately 30 minutes. NOTE: to ensure even baking I always use two strips of terry cloth dampened, and then pinned around cake pans. This will help in eliminating that hump in the middle of your cake.
- 3. Removed from oven and cool about 5 minutes. I then wrap cakes well in saran wrap while cake is still hot as the steam creates more moisture in your cake. Either refrigerate or freeze cakes depending on when you need the cake. Do not frost cake till it's completely cooled.
- 4. ICING: Cream your butter and shortening together. Add flavoring and then gradually and with mixer on slow add sugar, one cup at a time. Scrape sides often to make sure it all gets mixed in thoroughly. Icing will appear dry then start adding your milk till it becomes of a spreading consistency. When frosting is spreadable, and cookies and stir to mix in by hand.
- 5. ASSEMBLY: Cut each layer in half. Spread oreo frosting on top of the first three layers.
- 6. Make the same frosting recipe again only difference is add 3/4 cup cocoa and do not mix in cookies. Use this frosting to frost whole outside of cake. Enjoy.
OLD-FASHIONED CHOCOLATE CAKE WITH COCOA FROSTING
A joint effort by Leigh McLean and Sweet Dreams Bakery in Memphis. An Old-Fashioned Chocolate Cake recipe
Categories Cake Chocolate Dessert Bake Kid-Friendly Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Make cake:
- Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift first 5 ingredients into medium bowl. Mix water, oil and vanilla in large bowl. Whisk in dry ingredients. Divide batter among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out; cool completely.
- Make frosting:
- Beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 6 tablespoons milk and vanilla. Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary.
- Place 1 cake layer, chocolate-chips side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, chocolate-chips side up. Spread 2/3 cup frosting over. Top with remaining cake layer, chocolate-chips side down. Spread frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)
OLD FASHIONED CHOCOLATE CAKE
This Old Fashioned Chocolate Cake recipe makes an irresistibly thick and fudgy 3-layer cake with rich cocoa buttercream frosting. It's decadent, delicious, and everything you crave in chocolate cake!
Provided by The Three Snackateers
Categories Cakes
Time 1h2m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Grease and flour 3 8" round cake pans, then line bottom with round parchment paper. Set aside.
- Cream the butter and sugar in a large mixing bowl. Add in the eggs and vanilla and mix until well blended.
- In a separate large mixing bowl, combine flour, baking soda, baking powder, and salt.
- Mix the cocoa powder and boiling water in a medium bowl until well combined and no lumps remain.
- Alternating between the two, slowly add dry ingredients and chocolate mixture to the bowl with the butter and sugar. Mix on low speed to incorporate ingredients.
- Divide the cake batter evenly between the three cake pans and place in the pre-heated oven. Bake 22-28 minutes, or until toothpick inserted in the center of the cake comes out clean.
- Remove from oven and set aside to cool for approximately 10 minutes before transferring the cakes from the pans to a wire rack to cool completely, approximately 10-15 more minutes. (Cakes should no longer be warm to the touch before frosting).
- To assemble the cake, place the first layer top-side down on a cake plate. Add 1/3 of the frosting to the top of the cake layer and spread it out evenly. Take the second layer and level off the rounded top with a knife or cake leveler. Place the second layer on top of the first layer, top-side down. Add frosting to this layer and spread out evenly. Repeat this with the 3rd layer, and spread the remaining frosting out on the top layer. Slice and serve immediately. Enjoy!
Nutrition Facts : Calories 465 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 103 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 376 milligrams sodium, Sugar 42 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHOCOLATE CAKE WITH CHOCOLATE FROSTING
I once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. (Who swipes a whole cake?) -Megan Moelbert, Springville, NY
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 491 calories, Fat 22g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 399mg sodium, Carbohydrate 74g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.
ULTIMATE CHOCOLATE CAKE WITH COCOA FROSTING
Steps:
- For cake: preheat oven to 350. Butter and flour three 9"-diameter cake pans with 1-1/2 " sides. Sift first 5 ingredients into medium bowl. Mix water, oil and vanilla in large bowl. Whisk in dry ingredients. Divide batter among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out; cool completely. For frosting: beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 6 Tablespoons milk and vanilla. Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary. Place 1 cake layer, chocolate-chips side up, on platter. spread 2/3 cup frosting over. Top with remaining cake layer, chocolate-chips side down. Spread frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)
EASY CHOCOLATE SHEET CAKE WITH CHOCOLATE FROSTING
Great, easy chocolate cake. This a great everyday cake or, with company, just put some ice cream on top and serve. Friends always want the recipe so have some copies ready.
Provided by Francie Wise
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a jelly roll pan with butter and sprinkle with flour.
- Mix sugar, flour, and baking soda in a large bowl and set aside.
- Combine butter, water, and cocoa powder in a saucepan over medium-high heat and bring to a rapid boil, stirring to make sure it doesn't burn. Pour over the flour mixture and stir to combine. Mix in buttermilk, eggs, and vanilla extract until batter is well combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 18 to 20 minutes.
- Melt butter, buttermilk, and cocoa powder in a saucepan over medium-high heat and bring to a rapid boil, stirring to make sure it doesn't burn. Stir in powdered sugar and vanilla extract. Add nuts and stir until frosting starts to lose its gloss.
- Spread frosting on the cake while it is still warm.
Nutrition Facts : Calories 485 calories, Carbohydrate 68 g, Cholesterol 69.5 mg, Fat 23.3 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 11.9 g, Sodium 105.5 mg, Sugar 53.4 g
CHOCOLATE DREAM CAKE
Found this in Prevention magazine and thought it would be a SLIGHTLY healthier treat for my sugar monsters. Haven't made it yet!
Provided by Yogi8
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Line a 15"x10" pan with wax paper.
- Wisk together cocoa, sugar and boiling water.
- Cool to lukewarm.
- Prepare cake mix to pkg. directions, using the water and adding the cocoa mixture.
- Spread batter evenly in the pan.
- Bake 20 minutes or till top looks dry.
- Invert onto large rack.
- Remove pan and wax paper and let cool.
- In a medium bowl, dissolve coffee in milk.
- Add whip topping& pudding mixes.
- Beat on low speed till moistened, then high speed till soft peaks form.
- Chill 5 minutes.
- Cut cake crosswise into thirds, cover each with topping, then stack.
- (I'll probably skip the stacking and just frost& serve) Chill for 2 hours.
SWEET DREAMS BAKERY CHOCOLATE CAKE WITH COCOA FROSTING
This recipe is courtesy of Sweet Dreams Bakery in Memphis --- I have made this cake using 1/4 cup oil and 3/4 cup buttermilk and it was still fantastic! --- it is advised to use only a high-quality baking cocoa powder for this it will make a huge taste difference --- no eggs in this cake, and it only gets better with age, you may make a day in advance cover with a cake dome and let stand at room temperature.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- For the cake; set oven to 350°F.
- Set oven rack to second-lowest position.
- Butter and flour three 9-inch cake pans or butter and line bottoms with parchment paper.
- In a medium bowl sift first 5 ingredients into a medium bowl.
- In a large bowl mix the water, oil and vanilla, then whisk in dry ingredients until well blended.
- Divide the batter evenly between the pans.
- Sprinkle 1/2 cup chocolate chips over the batter in each pan.
- Bake cakes about 25-30 minutes or until they test done.
- Cool completely.
- For frosting; beat the butter in a large bowl until fluffy.
- Gradually beat in 3 cups confectioners sugar.
- Beat in 6 tablespoons milk and 2 teaspoons vanilla.
- Add in sifted cocoa and remaining 2 cups confectioners sugar; beat until well blended (adding in more milk if needed to achieve desired consistency).
- Place 1 cake layer on a plate, chocolate chip side up, then spread about 2/3 cup frosting over the cake.
- Top with second cake layer chocolate chip side up, then spread 2/3 cup frosting over.
- Top with remaining cake layer chocolate chip side up, then spread frosting over sides and top of the cake.
- Decorate as desired.
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