Azo Family Chocolate Cake Food

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AZO FAMILY CHOCOLATE CAKE



Azo Family Chocolate Cake image

The cake takes about 25 minutes to cook and even less time to put together. After the batter bakes in a very hot oven, the pan is cooled a bit, then wrapped in foil and placed in the refrigerator. The tactic results in a cake with a delightfully fudgy center.

Provided by Kim Severson

Categories     dessert

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 7

8 1/2 ounces (2 sticks plus 1 tablespoon) unsalted butter, more for greasing pan
7 ounces bittersweet chocolate (50 percent or higher cocoa), chopped
5 large eggs, separated
1 cup sugar
1/2 cup all-purpose flour
Pinch of salt
Whipped cream for serving (optional)

Steps:

  • Place rack in top third of oven and heat to 400 degrees. (For best results, use a separate oven thermometer.) Butter a 9-inch springform pan and set aside. In a double boiler or microwave oven, melt together 8 1/2 ounces butter and the chocolate. Stir to blend.
  • In a medium bowl, stir together egg yolks and sugar. Stir in flour. Add chocolate mixture and stir until smooth. Using an electric mixer, whisk egg whites and salt until stiff but not dry. Fold whites into chocolate mixture just until blended. Pour into cake pan.
  • Bake for 25 minutes. Remove cake from oven and allow to cool for 1 hour. Wrap with foil and refrigerate until cake is firm and cold, at least 2 hours. Two hours before serving, remove cake from refrigerator and bring to room temperature. Slice (center of cake will be fudgy) and serve, if desired, with whipped cream.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 28 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 17 grams, Sodium 70 milligrams, Sugar 31 grams, TransFat 1 gram

CHILDHOOD CHOCOLATE CAKE



Childhood Chocolate Cake image

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 17

Nonstick spray
3 eggs
1 1/2 cups plus 1 tablespoon granulated sugar
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 cup plus 1 tablespoon cocoa powder
2 teaspoons instant coffee, optional
1/2 teaspoon salt
1 1/4 cups Hellmann's Mayonnaise
1 1/3 cups hot water
2 egg whites
1/4 teaspoon cream of tartar
1 1/3 cups granulated sugar
1 tablespoon light corn syrup
1/2 teaspoon vanilla
4 ounces dark chocolate, for grating

Steps:

  • Preheat the oven to 350 F. Put parchment paper in the bottom of the two cake pans and use nonstick spray (or a little butter) to thoroughly grease the sides and bottoms. Set aside.
  • Make the batter for the cake: In the bowl of the electric mixer fitted with the whisk attachment, combine and beat the eggs and sugar on high speed until light, fluffy and lemony-colored, 5 to 8 minutes.
  • Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, (sifted over the other ingredients) coffee (if using) and salt. Mix in the mayonnaise, gently whisk in the hot water and then fold in the egg/sugar mixture until smooth.
  • Mix until all of the ingredients are thoroughly combined. Pour half of the cake batter into each of the prepared pans. Place the pans in the center of the oven and bake for 20 to 25 minutes. Test the cakes to make sure they are cooked in the center. Remove from the oven and set aside to cool.
  • For the frosting: Make a stovetop water bath by placing a large (somewhat deep) skillet half-filled with water on the stove. Heat the water until it simmers then shut it off.
  • Meanwhile, put the egg whites, sugar, cream of tartar, 5 tablespoons water and corn syrup in a clean metal bowl. Whisk to blend. Place the bowl in the water bath and (with the heat off) whisk the whites by hand or with an electric hand mixer until they fluff up and reach a temperature of 140 degrees F. Whisking the whites constantly is important so just test the temperature of the whites from time to time with the thermometer. Holding a thermometer and whisking at the same time can be difficult. When the whites reach 140 degrees F, remove the bowl from the water bath. Stir in the vanilla extract and whisk for 1 to 2 additional minutes to cool it off a little. Cover with plastic wrap until ready to frost the cake.
  • Assemble the cake: Gently turn the cake rounds out onto a flat surface. Finely grate some chocolate onto the first layer of the cake. Then, use about 1/3 of the total frosting on top of the first layer, letting some of it spill over the top to coat the sides. Place the other layer squarely on top of the first and use the remaining frosting to coat the top and sides of the cake. Grate more chocolate over the cake. This chocolate will create a nice little texture to compliment the soft cake.

CHOCOLATE ANGEL FOOD CAKE I



Chocolate Angel Food Cake I image

This is a very moist and light angel food. A family favorite at my house.

Provided by Jane Hilton

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 8

2 cups egg whites
¼ teaspoon salt
1 ¼ teaspoons cream of tartar
1 ¼ cups white sugar
1 ¼ cups confectioners' sugar
1 ¼ cups cake flour
¼ cup unsweetened cocoa powder
1 ¼ teaspoons vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
  • In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
  • Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

Nutrition Facts : Calories 179 calories, Carbohydrate 39.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Sugar 28.7 g

MISO CHOCOLATE CAKE



Miso Chocolate Cake image

Provided by Michael Symon : Food Network

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Nonstick cooking spray, for the pan
1 cup granulated sugar
1/2 cup coconut oil, at room temperature
3 tablespoons white miso paste
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup buttermilk
1 cup boiling water
Two 15-ounce cans full-fat coconut milk, unshaken and refrigerated overnight
1 tablespoon honey or pure maple syrup
1 teaspoon vanilla extract
Toasted flaked coconut, for serving

Steps:

  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • For the miso chocolate cake: Prepare a 9-inch cake pan by spraying it with cooking spray, laying a parchment circle on the bottom and spraying it with cooking spray again.
  • In a stand mixer fitted with the paddle attachment, cream the sugar, coconut oil and miso until smooth and no longer grainy. Add the eggs to a small bowl, pour the vanilla extract into the eggs and then add to the stand mixer. Mix until smooth, scraping the sides and bottom of the bowl. Alternatively, use a hand mixer or just whisk by hand.
  • In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder and baking soda. Add to the mixer and mix until just combined, then add the buttermilk. Mix until incorporated. With the mixer on low, carefully add the boiling water to the cake batter until well combined. Pour the cake batter into the prepared pan. Pick up and tap down to let out any air bubbles.
  • Place the cake on the indirect side of the gill, close the lid and bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool slightly before flipping it out of the pan and onto a serving platter.
  • For the coconut whipped cream: Open the refrigerated cans of coconut milk. Scoop the coconut cream off of the top (totaling 3/4 cup) and add to the bowl of a stand mixer fitted with the whisk attachment. Add the honey and vanilla and whip until light and airy, about 5 minutes.
  • Once the cake is cool, spread the coconut cream on top and sprinkle with toasted coconut before serving.

JACKIES FAMILY CHOCOLATE CAKE



Jackies Family Chocolate Cake image

Make and share this Jackies Family Chocolate Cake recipe from Food.com.

Provided by Juliet from SA

Categories     Dessert

Time 2h25m

Yield 30 serving(s)

Number Of Ingredients 12

2 cups water
3 cups caster sugar
250 g butter
1/3 cup cocoa powder
1 teaspoon baking soda
3 cups self raising flour
4 eggs, lightly beaten
90 g butter
1/3 cup water
1/2 cup caster sugar
1 1/2 cups confectioners' sugar
1/3 cup cocoa powder

Steps:

  • Grease and line a deep 27X33cm baking dish.
  • Combine first five ingredients in a large pan. Stir over low heat until sugar dissolves. Boil, then immediately simmer uncovered for 5 minute Transfer to a large bowl and cool.
  • Add sifted flour and eggs, and beat with electric mixer until smooth. Pour int dish.
  • Bake in mod (160c ff) oven for 50 minute Cool for 10 min then turn onto rack.
  • Frosting: combine butter water and sugar in small pan, stir over heat without boiling until sugar dissolves. Sift icing sugar and cocoa into medium bowl. Stir in hot butter mixture in batches. Cover and refrigerate for 1 hours Beat until spreadable.

FAMILY CHOCOLATE CAKE



Family Chocolate Cake image

This is our family's favourite chocolate cake. It is a moist cake that keeps well. Ice/frost with your favourite chocolate icing or frosting.

Provided by Jen T

Categories     Dessert

Time 55m

Yield 1 9

Number Of Ingredients 10

4 ounces butter
2 tablespoons golden syrup
1 1/2 cups milk
1 teaspoon baking soda
2 cups flour (large)
2 teaspoons baking powder
2 tablespoons cocoa
2 cups sugar (small)
2 eggs
2 tablespoons vinegar

Steps:

  • Melt butter and golden syrup together.
  • Warm milk and dissolve the baking soda in it.
  • Sift together the flour, baking powder and cocoa into large bowl of mixer.
  • Stir through the sugar.
  • Add eggs, butter mixture and milk mixture.
  • Beat on medium speed until combined.
  • Lastly add vinegar and beat well for 2 minutes.
  • Pour into a 9" tin which has been greased and bottom lined with baking paper.
  • Bake at 350F for 45 minutes or until cake springs back after touching with finger.
  • Cool in tin for 10 minutes before turning onto a rack to cool completely.
  • Ice/frost with your favourite chocolate icing/frosting.

AZO FAMILY CHOCOLATE CAKE



AZO FAMILY CHOCOLATE CAKE image

Categories     Cake     Chocolate     Dessert     Bake

Yield 8-10 servings

Number Of Ingredients 7

8½ ounces (2 sticks plus 1 tablespoon) unsalted butter, more for greasing pan
7 ounces bittersweet chocolate (50 percent or higher cocoa), chopped
5 large eggs, separated
1 cup sugar
½ cup all-purpose flour
Pinch of salt
Whipped cream for serving (optional).

Steps:

  • 1. Place rack in top third of oven and heat to 400 degrees. (For best results, use a separate oven thermometer.) Butter a 9-inch springform pan and set aside. In a double boiler or microwave oven, melt together 8½ ounces butter and the chocolate. Stir to blend. 2. In a medium bowl, stir together egg yolks and sugar. Stir in flour. Add chocolate mixture and stir until smooth. Using an electric mixer, whisk egg whites and salt until stiff but not dry. Fold whites into chocolate mixture just until blended. Pour into cake pan. 3. Bake for 25 minutes. Remove cake from oven and allow to cool for 1 hour. Wrap with foil and refrigerate until cake is firm and cold, at least 2 hours. Two hours before serving, remove cake from refrigerator and bring to room temperature. Slice (center of cake will be fudgy) and serve, if desired, with whipped cream.

AZO CHOCOLATE CAKE



AZO CHOCOLATE CAKE image

Categories     Cake     Bake

Number Of Ingredients 14

February 8, 2006
Recipe: Azo Family Chocolate Cake
Time: 40 minutes, plus 3 hours for cooling
8½ ounces (2 sticks plus 1 tablespoon) unsalted butter, more for greasing pan
7 ounces bittersweet chocolate (50 percent or higher cocoa), chopped
5 large eggs, separated
1 cup sugar
½ cup all-purpose flour
Pinch of salt
Whipped cream for serving (optional).
Place rack in top third of oven and heat to 400 degrees. (For best results, use a separate oven thermometer.) Butter a 9-inch springform pan and set aside. In a double boiler or microwave oven, melt together 8½ ounces butter and the chocolate. Stir to blend.
In a medium bowl, stir together egg yolks and sugar. Stir in flour. Add chocolate mixture and stir until smooth. Using an electric mixer, whisk egg whites and salt until stiff but not dry. Fold whites into chocolate mixture just until blended. Pour into cake pan.
Bake for 25 minutes. Remove cake from oven and allow to cool for 1 hour. Wrap with foil and refrigerate until cake is firm and cold, at least 2 hours. Two hours before serving, remove cake from refrigerator and bring to room temperature. Slice (center of cake will be fudgy) and serve, if desired, with whipped cream.
Yield: 8 to 10 servings.

Steps:

  • February 8, 2006 Recipe: Azo Family Chocolate Cake Time: 40 minutes, plus 3 hours for cooling 8½ ounces (2 sticks plus 1 tablespoon) unsalted butter, more for greasing pan 7 ounces bittersweet chocolate (50 percent or higher cocoa), chopped 5 large eggs, separated 1 cup sugar ½ cup all-purpose flour Pinch of salt Whipped cream for serving (optional). 1. Place rack in top third of oven and heat to 400 degrees. (For best results, use a separate oven thermometer.) Butter a 9-inch springform pan and set aside. In a double boiler or microwave oven, melt together 8½ ounces butter and the chocolate. Stir to blend. 2. In a medium bowl, stir together egg yolks and sugar. Stir in flour. Add chocolate mixture and stir until smooth. Using an electric mixer, whisk egg whites and salt until stiff but not dry. Fold whites into chocolate mixture just until blended. Pour into cake pan. 3. Bake for 25 minutes. Remove cake from oven and allow to cool for 1 hour. Wrap with foil and refrigerate until cake is firm and cold, at least 2 hours. Two hours before serving, remove cake from refrigerator and bring to room temperature. Slice (center of cake will be fudgy) and serve, if desired, with whipped cream. Yield: 8 to 10 servings.

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