CHOCOLATE BABKA
I love this chocolate babka. It's a rewarding recipe for taking the next step in your bread baking. Even if it's slightly imperfect going into the oven, it turns out gorgeous. Look at those swirls! -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 17
Steps:
- In a large bowl, mix 2 cups flour, sugar, yeast and salt. Cut in butter until crumbly. In a small saucepan, heat water to 120°-130°; stir into dry ingredients. Stir in eggs and yolk, orange zest and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate 8 hours or overnight., Turn out dough onto a lightly floured surface; divide in half. Roll each half into a 12x10-in. rectangle. For filling, in a microwave, melt butter and chocolate chips; stir until smooth. Stir in confectioners' sugar, cocoa and salt. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal., Using a sharp knife, cut each roll lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up; pinch ends together to seal. Place in 2 greased 9x5-in. loaf pans, cut side up. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 35-45 minutes, tenting with foil halfway through baking. Meanwhile, in a saucepan, combine sugar and water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Brush over warm babka. Cool 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 181 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 136mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
BABS CHOCOLATE BIRTHDAY CAKE WITH BUTTERCREAM ICING
This moist dark chocolate cake has been around forever. At our house the "Birthday Person" gets to request the meal and dessert of their choice. I can't begin to tell you how many times I've made this cake and each time it received rave reviews!
Provided by MommaSchafe
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For cake: Put oven on to 350°F Grease and flour two 8-inch cake pans.
- In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
- In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
- As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
- Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
- Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Buttercream that follows:.
- For Icing: Cream butter and shortening with mixer. Add vanilla extract.
- Gradually add confectioners' sugar while continually beating with mixer. Icing will seem dry.
- Add milk continually, mixing and scraping sides of bowl, until icing appears light and right consistency for icing cake.
- Cover until you are ready to icing. May be stored in refrigerator for 2 weeks if not used completely.
- Makes about 3 cups.
Nutrition Facts : Calories 620.6, Fat 27.6, SaturatedFat 9.1, Cholesterol 54.5, Sodium 363.3, Carbohydrate 92.6, Fiber 1.8, Sugar 72.6, Protein 4.8
CHOCOLATE BUTTERCREAM ICING
Making a chocolate cake, or need a frosting for cupcakes? Our easy chocolate buttercream perfectly complements a cocoa sponge for a party or afternoon tea
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 15m
Yield 10-12 cupcakes, or 1 x 20cm cake
Number Of Ingredients 5
Steps:
- Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
- Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.
Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE MOCHA CAKE WITH BUTTERCREAM MOCHA ICING
A delightful Mocha Cake! Be sure to use a FRESH, strong cup of coffee that you like the flavor of. Do not use old coffee that has sat for a long period of time. It affects the flavor of the cake.
Provided by Olive
Categories Dessert
Time 1h5m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Grease and flour one 13x9x2 inch pan. In a large mixing bowl, blend the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the coffee, buttermilk, oil, eggs, and vanilla; beat on medium speed for 2 minutes. (batter will be thin) Pour into prepared pan. Bake 30-40 minutes or until wooded toothpick inserted in center comes out clean. Either, cool 10 minutes and remove cake from pan to wire rack to cool completely. Or, cool the cake completely in the pan before icing it.
- Butter Cream Mocha Icing.
- In a mixing bowl, cream the softened butter and Crisco until well blended. Add the powdered sugar, cocoa, vanilla, and milk mixture. Mix the milk into the coffee; add to mixture. Beat for 3-4 minutes until smooth and creamy. If icing seems a little too thick, add a bit more coffee or milk.
Nutrition Facts : Calories 371.6, Fat 16.2, SaturatedFat 5.5, Cholesterol 31.5, Sodium 322.8, Carbohydrate 54.9, Fiber 0.9, Sugar 44.1, Protein 2.9
SUGAR-FREE CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM ICING
This is my favorite sugar free chocolate cake, made with oat flour, it is also high in fiber and absolutely delicious! It is so moist and fluffy, and not at all heavy like some sugar free cakes.
Provided by christina-davis
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350°F Grease 2 9-inch round cake pans with softened butter.
- Melt chocolate in double boiler. Then, combine cocoa powder and hot water and pour mixture into melted chocolate in boiler. Stir 1 minute. Add 1/2 cup malitol to chocolate mixture and stir 1 1/2 minutes.
- Remove from heat.
- Mix oat flour, baking soda, and salt in medium bowl.
- Combine buttermilk and vanilla in small bowl.
- Beat eggs and yolks on medium speed 10 seconds. Add remaining 1 1/4 cup malitol crystals increase speed to high 2-3 minutes.
- Add chocolate mixture to egg/malitol mixture and mix on medium speed 30-45 seconds. Add softened butter 1 Tbsp at a time. Add 1/3 of oat flour followed by half of buttermilk mixture and mix until incorporated and alternately mix until all oat flour and buttermilk blended inches.
- Pour batter into prepared cake pans.
- Bake 25 minutes. Cool cake pans 20 minutes then invert on wire rack. Let cakes cool 1 hour before frosting.
- Frosting:.
- Melt chocolate in double boiler. Remove from heat. Pour chocolate into medium bowl.
- Gradually whisk by hand cream into melted chocolate.
- With an electric mixer on medium speed, beat in butter, Malitol powder, cocoa powder, vanilla extract. Pour in chocolate mixture and beat until smooth and fluffy.
- Place 1 cake layer on serving platter. Spread 1/2 cup frosting evenly across top of cake. Place second layer on top then spread remaining eve evenly on top and sides if you wish. I like to pile all my frosting on top. Cut and serve.
- You can buy Malitol sugar replacer at whole food stores. For this recipe, you will need both Malitol crystals and Malitol powder. The brand I use is Nature Sweet. It measures cup for cup like sugar and is a natural sugar free sweetener made from corn. It contains no artificial ingredients and is suitable for low carb and diabetic diets. Once you cook with this, you will never want to use any other artificial sweetener again. This has no aftertaste and tastes just like sugar.
CHOCOLATE BUTTERCREAM ICING
Make and share this Chocolate Buttercream Icing recipe from Food.com.
Provided by Derf2440
Categories Dessert
Yield 1 two layer cake
Number Of Ingredients 7
Steps:
- Melt chocolate with 2 tablespoons of the butter.
- reserve.
- Place whole egg and egg yoks in medium mixer bowl, beat at high speed 1 minute.
- Reserve.
- Measure sugar and water into 1 quart nonaluminum saucepan, stir well.
- Cook over low heat until mixture simmers, cover and simmer 5 minutes.
- Uncover sugar syrup, simmer slowly over low heat until it reaches soft ball stage-- 234 degrees to 240 degrees on a candy thermometer.
- While beating at high speed, immediately drizzle the sugar syrup into the reserved egg mixture.
- Continue beating until bottom of bowl is cool to touch.
- Gradually beat reserved chocolate mixture and the brandy into sugar mixture until thoroughly blended.
- Place remaining butter in small mixer bowl, beat at medium speed until fluffy.
- While beating chocolate mixture at high speed,add beaten butter, about 1 tablespoon at a time.
- When all butter has een added, beat about 5 minutes.
- Refrigerate buttercream, stirring every 10 minutes, until firm enough to spread, usually 30 to 40 minutes.
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SIMPLE CHOCOLATE BIRTHDAY CAKE WITH WHIPPED CHOCOLATE …
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- 1. Preheat the oven to 350 degrees F. Grease 2 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
- 2. In a large mixing bowl, beat together the eggs, buttermilk, greek yogurt, canola oil, and vanilla until smooth. Add the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt and mix until there are no longer any clumps of flour. Add the hot coffee and mix until combined. The batter should be pourable, but not super thin. Stir in the chocolate chips, if using.
- 3. Pour the batter among the 2 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Invert the cakes onto a cooling rack. Cover and let the cakes cool completely before frosting.
- 1. In a large mixing bowl, beat together the butter and powdered sugar until the butter is light and fluffy, about 4 minutes. Add the cocoa powder and vanilla and beat, scraping down the sides as needed, another 2 minutes or so, until there are no streaks of white. Add 3 tablespoons of the heavy cream and whip the frosting for 2-4 minutes or until light and fluffy. If desired add the remaining tablespoon of the heavy cream (I normally do) and whip until combined. Taste the frosting and add more powdered sugar if you like a sweeter or thicker frosting.
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