Chocolate Cake With Hot Chocolate Icing Food

MEXICAN HOT CHOCOLATE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the chocolate cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
• Mix the flour, granulated sugar, cocoa, chipotle powder, baking powder, cinnamon, baking soda and salt together in a large bowl until blended. Add the oil, milk, vanilla and eggs and beat with an electric mixer until thoroughly blended, about 2 minutes.
• Divide the batter evenly between the prepared cake pans and bake until a wooden pick inserted into the center of the cakes comes out clean, 20 to 22 minutes. Cool on a rack 10 minutes, then invert the pans to remove the cakes and cool completely.
• For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer until thoroughly combined and smooth. Add the confectioners' sugar 1 cup at a time, beating well after each addition. Add the vanilla and continue to beat until the frosting is very smooth, about 2 minutes.
• Spoon 2 cups of the frosting onto the top of one cake layer and smooth evenly with an offset spatula. Top with the second layer. Spoon just enough frosting on top to make a thin but even coating of frosting on top and all along the sides of the cake; it is okay if this frosting gets messy and full of crumbs. Freeze the cake until the frosting is firm, about 10 minutes.
• Spoon the remaining frosting onto the cake and smooth evenly over the entire cake with the offset spatula. Dust lightly with cocoa powder and serve.

CHOCOLATE CAKE WITH HOT CHOCOLATE ICING

Steps:

• heat oven to 350 degrees For chocolate cake: cram butter and sugar, add eggs one at a time till smooth. Add remaining indredients and blend until smooth. Butter and line two 8 inch cake pans with parchment paper and dust with flour. Bake cakes for 40 minutes or until toothpick comes out dry. Hot chocolate Icing: In saucepan on stove over medium flame, mix sugar, cornstarch. Add chocolate, salt and water. Cook until thick and remove from heat. Stir in Butter and vanilla. Pour icing over cake whilst icing is still hot beginning with Ist layer as you would normally frost a cake. Place second layer on top and pour over top, letter icing slowly cover top and help guide it down the sides with knife. Best if served warm with coffee or ice cold milk!

CHOCOLATE ICING

Steps:

• In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat.
• Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk.
• Spread Quickly over cooled cake, as frosting will set up very fast.

CHOCOLATE CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.