CHOCOLATE CAKE WITH COFFEE FROSTING
I work evenings in the operating room at our local hospital. Since getting away for meals can be difficult, we occasionally plan potlucks. I'm frequently asked to bring my "chocolate cake with the special icing". -Irene Peery Charlottesville, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 394 calories, Fat 18g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 361mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CAKE WITH COFFEE BUTTERCREAM
This gorgeous chocolate cake is frosted with a coffee buttercream and decorated with a dark chocolate glaze for a show-stopping coffee and chocolate cake.
Provided by Janice
Categories Dessert
Time 1h30m
Number Of Ingredients 25
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.
Nutrition Facts : Calories 754 kcal, Carbohydrate 82 g, Protein 6 g, Fat 47 g, SaturatedFat 26 g, Cholesterol 126 mg, Sodium 191 mg, Fiber 3 g, Sugar 59 g, ServingSize 1 serving
CHOCOLATE COFFEE BUTTERCREAM FROSTING
This chocolate buttercream is amazing for one reason... it has COFFEE in it! Chocolate Coffee Buttercream is basically the best invention ever.
Provided by Amanda Rettke
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Beat butter and cream cheese together in a bowl with an electric hand mixer until creamy.
- Slowly add in confectioners' sugar, cocoa powder, coffee, and salt until smooth and spreadable. Can add more coffee if you want it creamier.
FRENCH SILK LAYER CAKE
We just can't get enough French silk pie, which is why we couldn't help ourselves-we had to create it anew, in cake form. Expect all the smooth texture, creaminess and rich chocolate taste of the original pie, but in a whole new format. This fudgy triple-layer cake is filled and frosted with chocolate Swiss meringue buttercream frosting, piped with whipped cream and crowned with chocolate curls, so it's indulgent, impressive and sure to be the star of your next holiday or special occasion!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water 16 to 20 minutes, beating occasionally with whisk, until sugar has dissolved and egg mixture reaches 160°F. Remove from heat; pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
- Fit decorating bag with 1/2-inch round piping tip; fill with 1 1/4 cups vanilla frosting, and set aside.
- In small microwavable bowl, microwave 2 oz chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into remaining frosting until smooth.
- Place one cake layer on serving plate. Spread 2/3 cup chocolate frosting on top. Top with second cake layer; spread 2/3 cup chocolate frosting on top. Place third cake layer on top. Frost side and top of cake with remaining chocolate frosting. Using decorating bag, pipe frosting mounds on top of cake with vanilla frosting (use photo as guide).
- Sprinkle 1 tablespoon chocolate shavings over frosting mounds. Refrigerate 1 hour. Store loosely covered in refrigerator.
Nutrition Facts : Calories 620, Carbohydrate 64 g, Cholesterol 110 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 46 g, TransFat 1 g
COFFEE-CHOCOLATE CAKE
Say happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 859 calories, Fat 36g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 621mg sodium, Carbohydrate 133g carbohydrate (109g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE LOVER'S CAKE WITH CHOCOLATE BUTTERCREAM ICING
Very rich and very very chocolaty!
Provided by jowolf2
Categories Desserts Frostings and Icings Chocolate
Time 2h
Yield 16
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch round baking pans.
- Combine 8 ounces baking chocolate and 2 tablespoons cream in a saucepan over low heat; cook and stir until chocolate is melted, about 5 minutes. Set aside to cool.
- Beat 1 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until creamy; mix in sour cream, 1 cup coffee, eggs, and vanilla extract. Slowly beat in melted chocolate mixture until combined.
- Mix flour, baking soda, baking powder, and salt together in a bowl; beat flour mixture into butter mixture until well combined and smooth. Pour batter into the 3 prepared baking pans.
- Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Heat 1/2 cup cream and 4 ounces baking chocolate together in a saucepan over medium heat, stirring constantly, until chocolate is melted, about 5 minutes. Remove saucepan from heat and stir in 1/3 cup coffee. Refrigerate mixture until completely cooled, about 30 minutes.
- Beat confectioners' sugar and 1 cup butter into cooled chocolate mixture in a large bowl until fluffy; add more confectioners' sugar until desired consistency is reached.
- Place 1 cake on a serving platter; spread icing on top of cake. Repeat layering with remaining cake and icing; spread icing on top and sides of entire layered cake.
Nutrition Facts : Calories 609.2 calories, Carbohydrate 63 g, Cholesterol 103.3 mg, Fat 41.8 g, Fiber 5.2 g, Protein 6.8 g, SaturatedFat 25.9 g, Sodium 399.9 mg, Sugar 41.6 g
CHOCOLATE BUTTERCREAM CAKE
Provided by Ina Garten
Categories dessert
Time 2h20m
Yield 18 to 20 servings
Number Of Ingredients 13
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 COFFEE CAKE WITH COFFEE ICING
Dazzle your guests with this "show stopper" coffee cake. Rich enough for dessert, it makes an ideal brunch cake.
Provided by MarieRynr
Categories Breads
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 26
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.
Nutrition Facts : Calories 565.9, Fat 26.8, SaturatedFat 14.7, Cholesterol 114.3, Sodium 384.7, Carbohydrate 75.8, Fiber 2, Sugar 48.6, Protein 8.3
INCREDIBLE AND EASY CHOCOLATE-COFFEE FROSTING
I took this recipe from the Ghiradelli cocoa mix box and altered it a bit. I tend to find frosting recipes sickeningly sweet. This one is delicious and just the right sweetness, with a great mocha flavor. This recipe makes enough to cover the tops and sides of 2 9-inch rounds. Try it with the "Better than Box Cake" yellow cake recipe.
Provided by Luckynum49
Categories Dessert
Time 10m
Yield 1 frosted 2 layer cake
Number Of Ingredients 7
Steps:
- Place butter, milk, and cocoa powder in a saucepan over low heat.
- Stir mixture until all the butter has just melted.
- Remove from heat and add the vanilla and salt.
- Sift in the confectioner's sugar and ground coffee.
- Mix until smooth.
- Cool to room temperature and frost away!
Nutrition Facts : Calories 1804, Fat 72.4, SaturatedFat 45.3, Cholesterol 169.3, Sodium 745.2, Carbohydrate 312.9, Fiber 21.4, Sugar 269.1, Protein 16.1
CHOCOLATE BUTTERCREAM FROSTING
Make and share this Chocolate Buttercream Frosting recipe from Food.com.
Provided by PalatablePastime
Categories Dessert
Time 10m
Yield 3 3/4 cups
Number Of Ingredients 5
Steps:
- Place butter in a bowl and beat until creamy.
- Add sugar and cocoa, mixing well.
- Stir in milk in portions, stirring each time.
- Add vanilla.
- Spread on cooled cake or other items needing frosting.
CHOCOLATE WHIPPED CREAM FROSTING
If you're looking for the perfect frosting for any sweet recipe, you can't go wrong with this creamy, fluffy Chocolate Whipped Cream Frosting. Our chocolate whipped cream uses just 4 ingredients, so you can easily pull it together while other parts of your dessert are baking or chilling. Check out how to make Chocolate Whipped Cream Frosting in one simple step.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.
Nutrition Facts : Calories 150, Carbohydrate 15 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1/12 of Recipe, Sodium 10 mg, Sugar 13 g, TransFat 0 g
TRIPLE CHOCOLATE SHEET CAKE
Serving a crowd? Make a really big and easy cake for chocolate lovers.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
- In large bowl, beat cake mix, sour cream, water, cocoa, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool about 45 minutes.
- Spoon frosting into small microwavable bowl. Microwave uncovered on High 20 to 30 seconds, stirring once, until pourable. Spread frosting over cake; sprinkle with pecans.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 17 g, TransFat 1 g
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