Trisha Yearwood Chocolate Orange Cake Recipe Recipes Recipe Cards

CLASSIC MOLTEN CHOCOLATE CAKE WITH CASSIS BERRIES

Steps:

• For the cassis berries: Put the cassis in a small saucepan and bring to a boil over medium-high heat. Boil until reduced to about 3 tablespoons, about 5 minutes. Put the berries in a bowl and toss with the reduced cassis. Let stand, stirring occasionally, about 1 hour.
• For the cake: Preheat the oven to 400 degrees F. Butter four 4-ounce ramekins and dust with the cocoa powder.
• Put the butter in a small saucepan and heat over low until melted. Add the chocolate, espresso powder, vanilla and salt and stir until thoroughly melted and combined. Stir in the flour.
• Combine the sugar, whole eggs and yolks in a large bowl and beat with an electric mixer on high speed until pale and thick, about 3 minutes. Add the chocolate mixture to the beaten eggs and beat to combine. Divide the mixture among the ramekins (at this point, the cakes can be refrigerated up to 4 hours and then brought to room temperature before baking).
• Put the ramekins on a baking sheet and bake until the tops and edges are set but about an inch in the center is still wobbly, about 12 minutes. Let the cakes stand for 1 minute. Run a thin knife around the edge of the cakes. Cover a ramekin with a small plate and invert the ramekin (using an oven mitt or towel) onto the plate. Remove the ramekin, leaving the cake on the plate. Repeat with the remaining cakes.
• For the berry mascarpone: Transfer 3 tablespoons of the berry juices from the cassis berries to a bowl. Add the mascarpone, sugar and vanilla and mix to combine.
• Dollop the berry mascarpone on the cakes and top with a spoonful of the cassis berries. Garnish with mint sprigs.

20 BEST TRISHA YEARWOOD RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Trisha Yearwood dish in 30 minutes or less!

CHOCOLATE CAKE IN A MUG

Steps:

• In a bowl, whisk together the flour, milk, sugar, cocoa, oil, salt and vanilla until fully combined. Pour into a 12-ounce mug and top with the chocolate chips.
• Microwave on high power for 1 1/2 to 2 minutes, depending on how gooey you like your cake. Carefully remove from the microwave and let cool slightly. Top with whipped cream and serve.

CHOCOLATE CAKE WITH DIVINITY ICING

Steps:

• In a small saucepan, combine 1 cup water, 1/2 cup of the sugar, the chocolate and the vanilla. Heat over medium heat, stirring constantly, until melted. Set aside to cool.
• Preheat the oven to 350 degrees F.
• Prepare three 9-inch round cake pans: spray the bottom and sides of each pan with cooking spray; line the pans with parchment paper; then spray again with cooking spray.
• Sift together the flour, baking powder and salt. In a stand mixer, cream the butter and the remaining 1 3/4 cups sugar until smooth. Add the eggs, one at a time, beating after each addition. Add the cooled chocolate mixture and beat until smooth. Add the sifted flour mixture alternately with the milk, starting with a third of the flour, then adding half the milk, and ending with the flour. Stir only enough after each addition to blend the ingredients. Pour the batter evenly into the cake pans and bake for 35 minutes, or until done. Judge doneness by appearancelayers will begin to pull away from the sidesor by inserting a toothpick into the center of a layer. The toothpick should come out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto racks. Remove the paper and allow to cool completely before frosting. Spread the Divinity Icing between the layers and all over the top and sides of the cake.
• Pour the egg whites and salt into a stand mixer fitted with a whip attachment. Beat the egg whites until smooth but not stiff; they should not form stiff peaks.
• In a large saucepan, mix the sugar, 3/4 cup water, corn syrup and vinegar. Stir until the sugar dissolves, then heat the mixture until it reaches the hard ball stage (265 degrees F on a candy thermometer), about 12 minutes. When done, the syrup will spin a long thread when poured off the edge of a spoon. Remove the syrup from the heat and stir in the mini marshmallows. The mixture will be foamy. With the mixer running at high speed, stream the syrup into the egg whites. Beat well, and then beat in the vanilla.

CHOCOLATE ANGEL FOOD CAKE WITH STRAWBERRIES

Steps:

• Preheat the oven to 375 degrees F.
• For the cake: Sift the cake flour with the cocoa and 3/4 cup of the sugar into a large bowl.
• Using an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually beat in the remaining 3/4 cup sugar, about 2 tablespoons at a time.
• Remove the bowl from the mixer and, using a spatula, gradually fold in the flour mixture, sprinkling in about 1/4 cup at a time. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes. Let cool for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding.
• For the strawberries: Combine the strawberries and sugar in a medium bowl and toss gently to coat every slice. Let the strawberries stand for about 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake.

RED WINE CHOCOLATE CAKE WITH VANILLA BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch cake pan.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
• Combine the butter and brown sugar together in a large bowl and beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. With the mixer on low, add the flour mixture in 3 batches, alternating with the red wine, beginning and ending with the flour, mixing until just incorporated.
• Spoon the batter into the prepared baking pan and smooth the top with an offset spatula. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 35 minutes. Cool completely on a rack.
• For the buttercream: Place the butter in a large bowl and beat with a mixer on medium-high speed until smooth. Add the confectioners' sugar in 3 batches, beating until each batch is incorporated. After adding the last batch, continue to beat until very smooth and lightened, about 3 minutes. Add the vanilla and 1 tablespoon of the half-and-half and beat until incorporated. Add more half-and-half as needed to make the icing a smooth, spreadable consistency. Keep at room temperature until ready to use.
• Spoon the buttercream onto the cake and smooth with an offset spatula. Cut the cake into squares and serve.

TRISHA YEARWOOD'S CHOCOLATE POUND CAKE (AMENDED) RECIPE - (4/5)

Steps:

• Preheat oven to 350F. Grease 10 inch tube pan Sift together flour, baking powder, salt and cocoa together. Set aside. With a stand mixer running, cream butter and shortening with sugar till fluffy. Add Eggs, one at a time, mixing well after each addition. Add flavoring. With the motor running, alternate, add flour mixture and milk, beginning and ending with flour. Pour batter into pan and bake 1 hour and 15 minutes, testing with a toothpick. The toothpick should have a bit of batter on it. Do NOT over bake. Cool 60 minutes then turn out to a rack to cool completely.