Chocolate Cake With Coffee Buttercream Food

CHOCOLATE CAKE WITH COFFEE BUTTERCREAM

Steps:

• Preheat the oven to 325°F. Grease three 8-inch round cake pans, line each of them with parchment, grease the parchment and dust the pans and parchment with cocoa powder. Set them aside.
• In a medium bowl, mix the cocoa powder, sour cream and hot water. Set aside for later.
• In another medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until it is light and fluffy.
• Add the sugars to the bowl of the mixer and beat on medium speed until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
• Add the eggs one at a time, beating well between each addition. Add the vanilla, and beat well.
• With the mixer on low, add the whisked dry ingredients alternately with the cocoa mixture, scraping the sides of the bowl as needed.
• Give the mixture a last stir by hand before dividing among the three prepared pans.
• Bake the cake layers for 30 to 40 minutes, or until a cake tester inserted into the center of the cake comes out clean. The cake will pull away from the sides of the pan when the cake is done.
• Let the cake cool in the pans for 30 minutes before flipping them onto a wire rack to cool completely. Wrap them in plastic wrap to store them.
• Place the wrapped cake layers in the freezer while you prepare the buttercream.
• In a medium saucepan, whisk together the sugar and flour. Whisk in the milk and cream, and cook over medium heat, whisking often until the mixture boils and thickens. This takes a good 15 minutes.
• Transfer the thickened mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until the mixture is completely cooled, about 10 minutes (don't just feel the bowl, check the mixture itself to be sure it has cooled!).
• Reduce the speed to low and add the butter, mixing until it is thoroughly incorporated. Increase the speed to medium-high to make the frosting light and fluffy.
• Add the vanilla and the espresso (or coffee extract) to taste.
• Trim the cake layers so that they are flat and levelled.
• Place one cake layer in the center of a serving plate. Place parchment strips to cover the exposed plate and catch any buttercream/ganache drips.
• Top the first layer with 1 1/4 cups buttercream. Place the second layer over the buttercream, and repeat with another 1 1/4 cup of buttercream and the third layer.
• Frost the top and sides of the cake with what's left of buttercream. Place the cake in the fridge while you make the chocolate glaze.
• Place the chocolate, butter, and corn syrup in the top of a double boiler.
• Stir the mixture with a small spatula until the ingredients have melted and the glaze is smooth.
• Take the pan off the heat, and stir for a few minutes to allow the glaze to cool and thicken a little.
• Slowly pour the glaze over the top of the cake, pushing tiny droplets down the sides.
• Let the glaze set for a few minutes before decorating the cake with a few chocolate pearls.
• Refrigerate the cake for 20 minutes to set the glaze. The cake should be served at room temperature.

THE BEST CHOCOLATE CAKE RECIPE

Steps:

• Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
• Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
• Pour batter evenly into prepared pans.
• Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
• Cool 10 minutes; remove from pans to wire racks. Cool completely.
• Frost as desired.

CHOCOLATE BUTTERCREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
• In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
• 2 cups sugar
• 2/3 cup water
• 6 extra-large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 1/4 pounds (5 sticks) unsalted butter, at room temperature
• 2 teaspoons pure vanilla extract
• 3 tablespoons Triple Sec or other orange liqueur
• 1 tablespoon orange food coloring
• Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup.
• Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes.
• With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine.
• Yield: 6 cups

CHOCOLATE CAKE WITH AMERICAN BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F and grease and flour two 9-inch round cake pans.
• In a big bowl, mix the flour, sugar, baking soda, and salt.
• In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder, and 1/2 cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well combined.
• In a medium bowl, whisk the eggs, buttermilk, and vanilla. Add it to the batter and mix until smooth.
• Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.
• Frost with buttercream frosting
• In the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. If it's too cold, persuade it with a blowtorch if you have one. If it's too wet, add a bit more powdered sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
• Use immediately or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.
• Variation: The water/coffee combo in this recipe can be switched up, but remember, coffee is to chocolate like salt is to beef. Coffee brings out the flavor of chocolate without making it taste like coffee, just as salt brings out the flavor of meat without making it taste salty. The liquid you use can be all water, or it can be a full cup of coffee for more of a mocha-flavored cake. And if you're feeling really bold, go ahead and use a cup of a dark stout beer instead. Get creative and experiment a little - after all, it is a science project.

COFFEE CHOCOLATE CAKE

Steps:

• Cake:
• Heat oven to 350°F.
• In a mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt. Keep aside.
• In a separate large mixing bowl, add eggs, buttermilk, coffee, oil and vanilla extract.
• Dump dry flour mixture into this wet mixture and mix until just combined.
• Pour batter in 2 round cake pans that have been greased and floured (Dimensions 9x2).
• Bake for 35-38 minutes or until an inserted toothpick in the center comes out clean.
• Allow the cakes to cool down completely.
• Chocolate Frosting:
• In a large mixing bowl, add butter, cocoa powder, vanilla extract and blend together.
• Gradually, add powdered sugar (1 cup at a time), alternating with some milk and continue mixing until smooth and creamy.
• Espresso Ganache:
• In a microwave- safe bowl, add chocolate chips, heavy cream, espresso powder and butter,
• Heat in the microwave at 30 second increments, mixing after each interval.
• Continue doing this until you have smooth and creamy ganache.
• Assembling:
• Once the cakes have cooled down, spread frosting on top of one cake.
• Place the other cake on top of the frosting.
• Then, frost the entire cake in chocolate frosting.
• Use the back of a spatula to design a diagonal pattern all around the cake.
• Pour some espresso ganache on top of the cake and use a spatula to spread it out and allow it to drip a little along the sides.
• Toss a variety of chocolate chips on top of the cake for decoration.
• Enjoy!

CHOCOLATE CAKE WITH COFFEE FROSTING

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on high for 1 minute. Stir; cook 30 seconds longer or until melted., In a small bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in butter and vanilla. Spread warm frosting over cake.

COFFEE-CHOCOLATE CAKE

Steps:

• In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

GLAZED CHOCOLATE COFFEE CAKE

Steps:

• Combine 1/2 cup all-purpose flour and yeast in a bowl; stir in warm water. Let rest until doubled in volume, 30 to 40 minutes.
• Heat 1/2 cup milk in a small saucepan over medium heat until it begins to bubble. Combine milk, whole wheat flour, 1/4 cup sugar, 2 tablespoons butter, and 1/2 teaspoon salt in a bowl. Allow to cool slightly. Add yeast mixture; stir to combine.
• Stir in additional all-purpose flour until dough forms a ball and pulls away from the bowl. Transfer to a floured work surface; knead until smooth and elastic. Place dough in a greased bowl; cover with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.
• Punch dough down; let rest 10 minutes more.
• Roll dough out on a floured work surface into a 12x20-inch rectangle. Spread 2 tablespoons melted butter on the dough. Combine 1 cup confectioners' sugar, cocoa powder, and cinnamon in a bowl; sprinkle over the dough.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Roll dough up jelly-roll fashion. Shape roll into a circle on the prepared baking sheet. Slice roll into 16 slices, cutting only 3/4 of the way through. Twist every other slice flat to the inside of the circle; twist the other slices flat to the outside of the circle. Cover with plastic wrap; let rise until doubled in volume, about 30 minutes.
• Bake in the preheated oven until golden, about 20 minutes. Remove from baking sheet; let cool.
• Combine 1 cup confectioners' sugar, 2 tablespoons milk, and 2 tablespoons melted butter. Drizzle glaze over coffee cake.

BROOKLYN BLACKOUT CAKE

Steps:

• In a small bowl, whisk together the ¼ cup whole milk and the cornstarch until smooth. Set aside.
• In a medium saucepan, combine the remaining 1¾ cups milk, sugar, dark chocolate, dark Dutch-process cocoa powder, vanilla extract and sea salt. Heat over medium-low heat, whisking, until the chocolate is melted.
• Whisk the cornstarch mixture into the chocolate mixture until fully incorporated.
• Reduce the heat to low, and continue to stir briskly with a wooden spoon or a heatproof spatula. The mixture will come to a simmer and will slowly begin to thicken.
• Continue to cook for 1 to 2 minutes, or until the pudding coats the back of the spoon and slowly drips off. It will be thick and will just be starting to bubble. Remove the pudding from the heat and pour into 4 serving ramekins or bowls. Let cool.
• Cover with plastic wrap, refrigerate the pudding until it sets, and serve.
• Cut the cold butter into ½-inch pieces. Let it come to room temperature.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, 3 cups of the confectioners' sugar, ½ cup dark Dutch-process cocoa powder, ¼ teaspoon salt, and ¾ cup Salted Dark Chocolate Pudding, and mix on low until just incorporated. Then beat on medium-high until the mixture is creamy and ingredients are incorporated, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.
• Add more confectioners' sugar, 1 cup at a time, and mix on low until the frosting is thick but spreadable. Beat for 1 minute after each addition. You may not need to add all the remaining sugar. Once you have your desired consistency, scrape down the sides of the bowl.
• Raise the speed to medium-high, and beat for 3 to 4 minutes, or until very light and fluffy. The buttercream should be thick but spreadable. If the buttercream appears too thick, add more cream, 1 tablespoon at a time. If it appears too thin, add more confectioners' sugar, 1 heaping tablespoon at a time.
• Preheat the oven to 350ºF. Grease two 9-inch cake pans with butter and dust with flour. Line with parchment rounds and grease the rounds.
• In a large heavy saucepan over medium heat, bring the stout and unsalted butter to a simmer. (You can also melt the butter in your oven or in a large, microwave-safe bowl in a microwave oven and then whisk in the beer.) Remove the stout-butter mixture from the heat, add the Dutch-process cocoa powder and whisk until the mixture is smooth. Let cool for 5 minutes.
• While the stout-butter mixture cools, in a large bowl, whisk together the flour, sugar, baking soda and salt.
• In a separate large bowl, whisk together the sour cream and eggs.
• Add the stout-butter mixture to the egg mixture and whisk to combine. Then add the flour mixture, and combine with a rubber spatula until all the ingredients are incorporated and the batter is smooth, with no lumps. Be sure to scrape the bottom of the bowl to incorporate any dry flour bits.
• Divide the batter equally between the prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Transfer to a rack to cool.
• Frost the cake with the Dark Chocolate Pudding Buttercream.

CHOCOLATE COFFEE CAKE WITH COFFEE ICING

Steps:

• Combine brown sugar, raisins,walnuts,cocoa, cinnamon and instant coffee in a bowl.
• Set aside.
• Cream butter in a large bowl and gradually beat in sugar until mixture is light and fluffy.
• Stir in vanilla.
• Add eggs, one at a time, beating well after each addition.
• Sift flour, baking powder, soda and salt together twice.
• Stir flour mixture, 1/3 cup at a time,into butter mixture, alternating with the yogurt.
• Beat until just well mixed.
• Do not overmix.
• (batter will be thick) Grease and flour a 10 inch tube pan or bundt pan.
• Spoon in one fourth of the batter.
• Sprinkle with one third of the raisin-walnut mixture.
• Repeat layering twice, ending with batter.
• Bake 1 hour at 350*F.
• Cool on rack.
• Unmold coffee cake and set on serving plate.
• Frost sides and top with Coffee Icing.
• Sprinkle with raisins and walnuts and chill until ready to serve.
• For Icing, mix coffee with water until completely dissolved.
• Cool.
• Cream butter and cream cheese until light.
• Gradually beat in sugar.
• Beat in vanilla, orange juice,salt and coffee mixture.
• Whip until double in volume, about 4 minutes.

CHOCOLATE BUTTERCREAM CAKE (INA GARTEN)

Steps:

• Preheat the oven to 350°F Butter two 8-inch round cake pans. Line the bottoms with parchment paper, butter the paper, and dust the pans with flour, knocking out any excess. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Divide the batter between the two pans and smooth the tops with a spatula. Bake on the middle rack of the oven for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes on a rack, remove from the pans, and allow to finish cooling.
• To make the frosting, chop the chocolates and melt in a bowl over simmering water until smooth. Allow to cool.
• Mix the egg whites, sugar, cream of tartar and salt in the bowl of an electric mixer fitted with a whisk. Heat the egg whites in the bowl over simmering water until they are warm to the touch, about 5 minutes. Whisk on high speed for 5 minutes or until the meringue is cool and holds a stiff peak.
• Add the butter, 1 tablespoons at a time, while beating on medium speed. Scrape down the bowl, add the chocolate, vanilla, and espresso and mix for 1 minute or until the chocolate is completely blended inches If the buttercream seems very soft, allow it to cool and beat it again.
• To frost the cake, place one cake layer on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the second layer on top, also flat side up and frost the top and sides.

DEEP CHOCOLATE TORTE WITH COFFEE BUTTERCREAM

Steps:

• Make the cake layers:
• Line 2 greased jelly-roll pans, 15 by 10 by 1 inch each, with wax paper and butter and flour the paper, shaking out the excess. In a large bowl with an electric mixer beat the egg yolks, add slowly 1 1/2 cups of the sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon when the beaters are lifted. Add the chocolate and combine the batter well. In another large bowl with clean beaters beat the egg whites until they hold soft peaks, add the remaining 1/4 cup sugar slowly, and beat the mixture until it just holds stiff peaks. Stir one fourth of the whites into the yolk mixture, fold in the remaining whites gently but thoroughly, and pour the batter into the pans, spreading it evenly. Bake the cake layers in the middle of a preheated 375°F. oven for 18 to 20 minutes, or until a tester comes out clean. Let the cake layers cool in the pans, covered with kitchen towels, on large racks. Invert the cake layers onto the racks and remove the wax paper carefully.
• Make the buttercream:
• In a small heavy saucepan dissolve the sugar in 1/3 cup water over moderate heat, stirring, bring the mixture to a boil, and boil it until it registers 240°F. on a candy thermometer. In a large bowl with an electric mixer beat the eggs until they are frothy, add the sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Beat in the butter, 1 tablespoon at a time, the espresso mixture, and a pinch of salt and beat the buttercream until it is combined well. If necessary, chill the buttercream, covered, until it is firm enough to spread.
• Make the ganache:
• In a large heavy saucepan bring the cream just to a boil and remove the pan from the heat. Add the chocolate and stir the mixture until it is smooth. Transfer the mixture to a bowl and chill it, covered, stirring occasionally, until it is cool and thickened, but do not let it solidify. Beat the mixture until it just forms soft peaks, but do not overbeat it or it will become granular.
• Assemble the torte:
• Transfer the cake layers to a work surface, trim the edges, and halve each cake layer lengthwise. On a serving plate arrange one of the cake layers, spread it with one third of the preserved, strained, and spread one third of the ganache over the preserves. Top the ganache with another cake layer and layer the remaining preserves, ganache, and cake layers in the same manner, ending with a cake layer. Spread the sides and top of the cake with a very thin layer of the buttercream and chill the torte for 30 minutes. Spread the sides and top of the torte with some of the remaining buttercream, reserving about 1/3 cup of it for making rosettes, and with a pastry comb or the tines of a fork score the buttercream lengthwise. Draw the back of a knife crosswise across the scored buttercream at intervals. Transfer the reserved buttercream to a small pastry bag fitted with a decorative tip, pipe rosettes on top of the torte along the long sides, and intersperse the rosettes with the chocolate coffee beans. The torte may be made 2 days in advance and kept covered loosely and chilled. Remove the torte from the refrigerator 30 minutes before serving.