Aunt Geraldines Chocolate Cake Food

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AUNT GERALDINE'S CHOCOLATE CAKE



Aunt Geraldine's Chocolate Cake image

Provided by Beth Harrison

Categories     Cake     Coffee     Chocolate     Dessert     Bake     Bon Appétit     South Carolina

Yield Serves 16

Number Of Ingredients 19

Cake
2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1 cup strong coffee
1 cup (2 sticks) unsalted butter, cut into pieces
1/2 cup unsweetened cocoa powder
1/2 cup buttermilk
2 eggs, beaten to blend
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
Frosting
1/2 cup unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into pieces
6 to 8 tablespoons buttermilk
1 1-pound package powdered sugar
1 teaspoon vanilla extract
1 cup chopped walnuts, toasted

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter 9x13-inch pan; dust pan with flour. Sift flour, sugar and salt into large bowl. Combine coffee, butter, and cocoa in heavy medium saucepan. Stir over medium heat until mixture is smooth and comes to boil. Pour coffee mixture over flour mixture; stir until blended. Add buttermilk, eggs, cinnamon, baking soda and vanilla and stir until well blended. Pour batter into prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack.
  • For frosting:
  • Combine cocoa, butter and 6 tablespoons buttermilk in heavy large saucepan over high heat. Stir until mixture is smooth and comes to boil. Remove from heat. Add powdered sugar and vanilla and beat frosting until smooth, adding more buttermilk by tablespoons if frosting is too thick.
  • Spread frosting over cake in pan. Sprinkle walnuts over. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 3 hours before serving.)

BEATTY'S CHOCOLATE CAKE



Beatty's Chocolate Cake image

Beatty's Chocolate Cake from Ina Garten, Food Network's Barefoot Contessa, is complete with a rich chocolate buttercream that keeps the cake decadent and moist.

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 19

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  • Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
  • Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

AUNT CAROL'S CHOCOLATE SHEET CAKE



Aunt Carol's Chocolate Sheet Cake image

This is my Aunt Carol's chocolate sheet cake recipe that I updated with chocolate ganache. We slice this cake up like brownies and bring to the family reunion every summer. I recommend serving this chilled. This cooks very fast so check it with a toothpick early, you don't want to over bake it.

Provided by otoro

Categories     Dessert

Time 25m

Yield 15-20 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 eggs
1 teaspoon baking soda
1/2 cup sour cream
8 ounces unsalted butter
1 cup water
4 tablespoons cocoa powder
1/4 cup chocolate chips (optional)
16 ounces whipping cream
16 ounces bittersweet chocolate

Steps:

  • Grease and flour a cookie sheet and preheat oven to 400ºF.
  • In a small bowl, mix the eggs, baking soda and sour cream.
  • In a mixing bowl, add the flour, sugar and salt, stir to combine.
  • In a medium saucepan, combine the butter, water and cocoa powder, heat and stir to combine.
  • Add cocoa mixture to flour/sugar, blend with mixer. Add egg mixture and beat 1 minute. Stir in chocolate chips if desired. Put in cookie sheet and bake 14-20 minutes.
  • When the cake is out of the oven, put the cream in a saucepan and heat to simmer.
  • Add chocolate to the bowl of a food processor.
  • Once the cream is heated, pour into food processor and let sit 4 minutes.
  • Pulse a few times then process 5-10 seconds to smooth out the mixture.
  • Transfer ganache to a non-plastic bowl. For a glaze style ganache, top cake now. For a lighter, fluffier "frosting", refrigerate 1-2 hours, whip in mixer, then top the cake. Top with walnuts, optional.
  • Refrigerate the cake at least an hour before serving.

Nutrition Facts : Calories 406.1, Fat 26.1, SaturatedFat 16.1, Cholesterol 105.5, Sodium 188.9, Carbohydrate 41.4, Fiber 0.9, Sugar 26.8, Protein 3.8

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