Big Chocolate Birthday Cake Food

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RUTH REICHL'S GIANT CHOCOLATE CAKE



Ruth Reichl's Giant Chocolate Cake image

In her new book, "My Kitchen Year: 136 Recipes That Saved My Life," Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability. The cake is very tender, based on a technique she first started using when she was a cook at the Swallow, a restaurant collective in Berkeley, Calif.

Provided by Kim Severson

Categories     cakes, dessert

Time 1h30m

Yield 20 to 25 servings

Number Of Ingredients 15

1 1/8 cups/100 grams unsweetened cocoa powder (not Dutch process), plus more for dusting the pans
3/4 cup/175 milliliters whole milk
1 1/2 teaspoons/7 1/2 milliliters vanilla
3 cups/375 grams flour
2 teaspoons/10 grams baking soda
Salt
1 1/2 cups/340 grams (3 sticks) unsalted butter, softened
1 1/2 cups/356 grams dark brown sugar
1 1/2 cups/300 grams granulated sugar
6 eggs
5 ounces/143 grams unsweetened chocolate
3/4 cups/170 grams (1 1/2 sticks) unsalted butter
1 cup/225 grams whipped cream cheese
1 teaspoon/5 milliliters vanilla
2 1/2 cups/312 grams confectioners' sugar

Steps:

  • Heat the oven to 350 degrees. Butter two large rectangular baking pans (13 by 9 by 2 inches) and line them with waxed or parchment paper. Butter the paper and dust the pans with cocoa (you could use flour, but cocoa adds color and flavor).
  • Measure the cocoa powder into a bowl, and whisk in 1 1/2 cups of boiling water until it is smooth, dark and so glossy it reminds you of chocolate pudding. Whisk in the milk and vanilla. In another bowl, whisk the flour with the baking soda and 3/4 teaspoon salt.
  • Put the butter into the bowl of a stand mixer and beat in the sugars until it is light, fluffy and the color of coffee with cream (about 5 minutes). One at a time, add the eggs, beating for about 20 seconds after each before adding the next. On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour.
  • Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven until a tester comes out clean, 25 to 35 minutes. Let the pans rest on cooling racks for 2 minutes, then turn the cakes onto racks to cool completely before frosting.
  • Make the frosting: Chop the chocolate and melt it in a double boiler. Let it cool so that you can comfortably put your finger in it. While it's cooling, mix the butter with the whipped cream cheese. Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners' sugar until it looks like frosting, at least 5 minutes. Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 26 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 16 grams, Sodium 260 milligrams, Sugar 42 grams, TransFat 1 gram

CHOCOLATE BIRTHDAY CAKE



Chocolate Birthday Cake image

Make and share this Chocolate Birthday Cake recipe from Food.com.

Provided by csbndc

Categories     Dessert

Time 50m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup coffee
1 cup buttermilk
1/2 cup canola oil
chocolate frosting
16 ounces red store-bought icing
16 ounces green store-bought icing
1 cup unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees. Prepare three 8-inch round pans with oil and cocoa powder and set aside.
  • In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
  • Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Mix until smooth; batter will be thin.
  • Pour evenly into prepared pans. Bake in the preheated oven 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
  • In a large bowl, mix together icings and cocoa.
  • Frost cake.

Nutrition Facts : Calories 253.7, Fat 9.2, SaturatedFat 1.7, Cholesterol 23.9, Sodium 280.8, Carbohydrate 44, Fiber 4, Sugar 25.9, Protein 5

BIG FAT CHOCOLATE CAKE!



Big Fat Chocolate Cake! image

This cake is unbelievable! it takes a little time, but the result is amazing. great for when you want to spoil yourself and your family. chocolate decadence at its finest!

Provided by THECLUMSYCOOK

Categories     Dessert

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 17

1 cup butter, softened
2 1/2 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 cup baking cocoa
2 cups boiling water
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup butter, cubed
1/2 cup heavy whipping cream
2 1/2 cups powdered sugar

Steps:

  • Cake mix.
  • in a large mixing bowl cream butter and sugar, adding eggs one at a time and mixing well after each addition.
  • beat in vanilla extract.
  • whisk cocoa and boiling water until smooth.
  • in seperate bowl combine flour, baking soda, baking powder, and salt.
  • add dry ingredients and cocoa mixture alternately and beat until smooth.
  • pour batter into 3 greased and floured 9-in. round baking pans. bake at 350 for 25-30 minute until a toothpick comes out clean. cool for 10 minute remove from pans to wire racks.
  • filling.
  • in a mixing bowl, beat cream powderd sugar and vanilla on high speed until soft peaks form.
  • chill until firm.
  • frosting.
  • in a sauce pan, melt chips and butter over medium heat; stir in cream.
  • remove from heat; stir in powderd sugar.
  • chill for at least 1 hour or until completely cooled.
  • beat on high to achieve fluffy, spreadable consistancy.
  • to put it all together, spread half the filling over one cake layer; top with second layer and remaining filling.
  • top with third layer; frost top and sides of cake.
  • chill for 2 hours before cutting.

Nutrition Facts : Calories 1028.5, Fat 58.6, SaturatedFat 35.9, Cholesterol 231.1, Sodium 720.3, Carbohydrate 125.8, Fiber 4.8, Sugar 92, Protein 9.6

BIG CHOCOLATE CHIP BIRTHDAY COOKIE



Big Chocolate Chip Birthday Cookie image

My neighbor Marilyn gave me this recipe several years ago; not sure where she got this...but Marilyn....this recipe has 'served me well' over the years!!

Provided by Pat Grennan

Categories     Bar Cookie

Time 33m

Yield 16 wedges, 16 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour, and
2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, softened slightly
2 tablespoons vegetable shortening
1/2 cup light brown sugar
6 tablespoons granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 15 inch flat pizza pan or 10 inch springform pan with pan spray to prevent sticking.
  • Mix flour, soda and salt, set aside.
  • Beat butter and shortening in a large bowl with a mixer on medium speed to just combine.
  • mix in sugars; beat with electric mixer until mixture is smooth. Mix in egg and vanilla on low speed until blended thoroughly.
  • Add flour mixture, mixing just until incorporated.
  • Mix in chocolate chips, stir by hand.
  • Using fingers, spread dougn into a 10 inch circle on the pizza or springform pan. Smooth edges.
  • If using the pizza pan, bake cookie about 14 minutes, until edges are light brown and center is golden.
  • If using the springform pan, bake for about 18 minutes, until evenly light brown. Loosen the edge of the cookie from the pan, cool thoroughly. Remove sides of springform pan.
  • Optional: Put spoonfuls of peanut butter on top of the cookie as it's cooling; allow it to 'melt' slightly and then spread around. Sprinkle with chocolate chips, allow those to melt and spread around.

Nutrition Facts : Calories 209.2, Fat 11, SaturatedFat 6.1, Cholesterol 24.7, Sodium 191, Carbohydrate 28.1, Fiber 1.2, Sugar 20, Protein 2

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