Victorian Chocolate Cake Recipes

VICTORIAN STRAWBERRY CHOCOLATE CAKE

Victorian Strawberry Chocolate Cake image

With it's alternating light and dark layers, rich chocolate frosting and fresh strawberry garnishes, Amy Parker's heart-shaped cake will be a hit for any occasion. "It's a family, church and work favorite," pens Amy from Ponca City, Oklahoma. "Friends and neighbors all ask for the recipe, particularly after they find out how simple it is to make."

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 10-12 servings.

Number Of Ingredients 19

Ingredients

2 cups boiling water
1 cup baking cocoa
1 cup butter, softened
2-1/2 cups sugar
4 large eggs
1-1/2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 quart fresh strawberries
1 cup semisweet chocolate chips, melted
FROSTING:
2/3 cup shortening
1 package (32 ounces) confectioners' sugar
1/2 cup water
ICING:
1-1/2 cups semisweet chocolate chips
1/3 cup heavy whipping cream
Chocolate shavings and additional confectioners' sugar, optional

Steps:

In a small bowl, combine water and cocoa until blended; set aside. In a large bowl, cream butter, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with cocoa mixture, beating well after each addition. , Pour into two greased and floured 9-in. heart-shaped pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Slice 10 strawberries; set aside. Dip remaining whole strawberries into melted chocolate, about three-fourths to top; allowing excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set. , For frosting, cream shortening and confectioners' sugar in a large bowl until light and fluffy; gradually add water, beating until smooth. Spread between layers and over top and sides of cake. Set aside to set, about 30 minutes. , For icing, heat chocolate chips and cream in a small saucepan over medium heat until chocolate is melted, stirring occasionally. Spread over frosted cake until smooth. Refrigerate until set. , Before serving, arrange two rows of sliced strawberries on top of cake in a heart shape. Fill center with chocolate shavings and dust with confectioners' sugar if desired. Place dipped strawberries around base. Store in the refrigerator.

Nutrition Facts : Calories 1043 calories, Fat 42g fat (20g saturated fat), Cholesterol 121mg cholesterol, Sodium 460mg sodium, Carbohydrate 169g carbohydrate (134g sugars, Fiber 5g fiber), Protein 8g protein.

BEST CHOCOLATE CAKE

Best Chocolate Cake image

With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! -Elvi Kaukinen, Horseheads, New York

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

3/4 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk
CHOCOLATE FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4-1/2 cups confectioners' sugar
Chocolate curls, optional

Steps:

Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.

Nutrition Facts : Calories 578 calories, Fat 25g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 292mg sodium, Carbohydrate 88g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.

VICTORIA SPONGE CAKE

Victoria Sponge Cake image

A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like.

Provided by Caroline Victoria

Categories World Cuisine Recipes European UK and Ireland English

Time 1h20m

Yield 10

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour
1 ½ teaspoons baking powder
1 cup butter, softened
1 cup confectioners' sugar
2 eggs, room temperature
1 teaspoon vanilla extract
½ cup milk, room temperature

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
Sift the flour and baking powder into a medium bowl and set aside.
Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 22.9 g, Cholesterol 87 mg, Fat 19.8 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 12.1 g, Sodium 223.3 mg, Sugar 13 g

VICTORIAN CHOCOLATE CAKE

VICTORIAN CHOCOLATE CAKE image

Categories Cake Chocolate Dessert Bake Quick & Easy

Yield 10 slices

Number Of Ingredients 19

Ingredients

3 c all purpose flour
2 c sugar
1/2 c unsweetened cocoa powder
2 t baking soda
1 t salt
2 c hot water
3/4 c vegetable oil
2 T white vinegar
1 t instant coffee granules
1 T vanilla extract
Glossy Chocolate icing
1/4 lb unsalted butter
1 1/2 cups sugar
1 1/4 cup unsweetened cocoa powder
pinch of salt
1 1/4 cup heavy whipping cream
1/4 cup sour cream
1 t instant coffee granules
2 t vanilla extract

Steps:

Preheat oven to 350 degrees with rack in the center. Spray two 8x2 inch round cake pans with nonstick spray. Whisk together flour sugar, cocoa, baking soda and salt in a large mixing bowl. Combine water, oi, vinegar instant coffee and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined - a few lumps are OK. Divide batter between pans then bake until a toothpick inserted in the center comes out clean. 35-40 minutes. Cool cakes on a rack for 15 minutes then invert them onto the rack. Leave cakes upside down(this flattens domed cakes) to cool completely. FROSTING Melt butter in large saucepan over medium heat. Stir in sugar cocoa and salt. Mixture will be thick and grainy. Combine heavy cream, sour cream and instant coffee in a large measuring cup mixing until smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch. 6-8 minutes. Do not boil. Off heat, add vanilla. Cool icing at room temperature until spreadable2-3 hours.

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