Chocolate Icing For Cupid Cakes Food

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OLD FASHIONED CHOCOLATE CAKE WITH GLOSSY CHOCOLATE ICING



Old Fashioned Chocolate Cake With Glossy Chocolate Icing image

Due to my time constraints, DH decided to make the birthday cake (his first ever) for our son. We picked a recipe from Cuisine at Home magazine. Wow, he did a great job after throwing away the first batch when he figured out there was a difference between the capital T and the lower case t! It was so moist and had a strong rich chocolate flavor - just like the old-timey diner or grandma's favorite type chocolate cakes. We all loved it! Also, this recipe has no eggs, for all those who are allergic to eggs. Note - the time indicated does not include cooling time. Chocolate cakes like this one have been enjoyed in all parts of the U.S. This recipe is dedicated to Oklahoma (Southwestern U.S.) where you would find similar cakes in diners all along Route 66.

Provided by PanNan

Categories     Dessert

Time 1h10m

Yield 1 layer cake

Number Of Ingredients 18

3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon table salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon instant coffee granules
1 tablespoon vanilla extract
8 tablespoons unsalted butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
1 pinch salt
1 1/4 cups heavy cream
1/4 cup sour cream
1 teaspoon instant coffee granules
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 with rack in the center.
  • Spray two 8" round cake pans with nonstick spray.
  • Whisk dry cake ingredients together in a large mixing bowl.
  • Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup.
  • Add to the dry ingredients and whisk until combined- a few lumps are ok.
  • Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
  • Cool cakes for 15 minutes on a rack, then invert them onto the rack.
  • Leave upside down until completely cooled before frosting them.
  • To make icing, melt butter in large saucepan over medium heat.
  • Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
  • Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
  • Gradually add cream mixture to chocolate until blended and smooth.
  • Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
  • DO NOT BOIL.
  • Take mixture off the heat, and add vanilla.
  • Cool at room temperature until spreadable (up to three hours).
  • If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
  • If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
  • Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.

Nutrition Facts : Calories 7891.9, Fat 401.4, SaturatedFat 167.4, Cholesterol 681.7, Sodium 5234.4, Carbohydrate 1087.8, Fiber 60.1, Sugar 707.5, Protein 77

TRADITIONAL BIRTHDAY CAKE WITH CHOCOLATE ICING (KITCHENETTE CAKE



Traditional Birthday Cake With Chocolate Icing (Kitchenette Cake image

I adapted 2 recipes from my Betty Crocker cookbook that was handed down to me from a friend who is in her 80s. The cookbook belonged to her mother. The original recipes were called "Kitchenette Cake" and "Quick as a Wink Icing." I like this recipe because they make 1 layer of cake, which is perfect for my family of 4. The recipe can easily be doubled or tripled to make more.

Provided by amensista

Categories     Dessert

Time 50m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 12

1 1/3 cups sifted flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup applesauce
2/3 cup milk
1 teaspoon vanilla or 1 teaspoon almond flavoring
1 egg
6 ounces semisweet chocolate pieces
2 tablespoons butter
3 tablespoons milk
1 cup powdered sugar

Steps:

  • Preheat oven to 350 degrees. Grease and flour a square or round 8-9" cake pan. Combine first 8 ingredients well in a large bowl. Pour into pan. Bake 15 minutes. Turn 180 degrees and bake 15 minutes more or until golden brown on top and pulling away from edges. Let cake cool completely.
  • For the Icing, combine chocolate chips, butter and 3 tablespoons milk in a saucepan. Melt over low heat. Add sifted powdered sugar to chocolate mixture and combine well until it is thick and spreadable.
  • Turn cake out on serving dish or ice in the cake pan. This cake looks very pretty with sprinkles along the sides and edges and the center left clean for candles.

CHOCOLATE CAKE ICING



Chocolate Cake Icing image

I found this when looking for other recipes for my Guittard ground chocolate besides hot chocolate. I haven't made this, but I wouldn't expect a fluffy frosting, but rather more of a glaze. Source: http://www.allcookmakeeasy.com/chocolate-dessert-recipes.html

Provided by tamarinda

Categories     Dessert

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

56 g ground chocolate (I like Guittard)
120 ml boiling water
220 g sugar (the finer the better)

Steps:

  • Place chocolate in a saucepan with the boiling water.
  • Heat on stove for a few minutes, stirring constantly.
  • Remove from stove and stir in sugar, until perfectly smooth.

CUPID'S CHOCOLATE CAKE



Cupid's Chocolate Cake image

Here is another little recipe from that same old book that I found. From the looks of the photo, that chocolate cake with that butter cream frosting on it looks rich, delectable and absolutely irresistible. One that I'm going to have to try for the next family gathering for sure.

Provided by Tammy Raynes

Categories     Cakes

Time 50m

Number Of Ingredients 13

1 c butter, softened
2 1/2 c sugar
4 eggs
2 1/2 tsp vanilla extract, divided
2 3/4 c all-purpose flour
1 c baking cocoa
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 c water
1 c heavy whipping cream
1/4 c confectioners' sugar
4 c buttercream frosting of your choice

Steps:

  • 1. In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in 1-1/2 teaspoons vanilla. Combine dry ingredients; add to the creamed mixture alternately with water.
  • 2. Pour into three greased and floured 9" round baking pans. Bake at 350 degrees for 25 - 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 3. FOR FILLING: In a large mixing bowl, beat cream until stiff peaks form. Beat in confectioners' sugar and remaining vanilla.
  • 4. Place bottom cake layer on a serving plate; spread with half of the filling. Repeat. Place top layer on cake; frost top and sides of cake with buttercream frosting. Store cake in the refrigerator.

CUPID'S CHOCOLATE CAKE



Cupid's Chocolate Cake image

I found this recipe in the Taste of Home Magazine, it is by Shelain Duncan. I made this for my husband birthday when we were first married. I think he was trying to pull a fast one on me. I found out later that his mom always refused to make Chocolate cake with white icing. I have attempted this feat twice in our 7 years of marriage - you think I would have learned! Anyways, despite MY cakes end appearance, it tasted wonderful!

Provided by Shannon 24

Categories     Dessert

Time 1h

Yield 14 serving(s)

Number Of Ingredients 13

1 cup butter or 1 cup margarine, softened
2 1/2 cups sugar
4 eggs
2 1/2 teaspoons vanilla, divided
2 3/4 cups flour
1 cup cocoa
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups water
1 cup whipping cream
1/4 cup icing sugar
4 cups buttercream frosting, of your choice

Steps:

  • Cream butter and sugar. Add eggs, one a time, beating well after each one. Beat on high speed until light and fluffy. Stir in 1 1/2 tsp vanilla.
  • Combine dry ingredients and add to egg mixture, alternating with water. Pour into 3 greased and floured 9" round pans. Bake at 350 degrees for 25-30 minutes (or until toothpick comes out clean).
  • Cool for 10 minutes before removing from pans to wire racks.
  • For filling, beat cream until stiff peaks form. Beat in icing sugar and remaining vanilla.
  • Place bottom cake layer on serving plate. Spread with half the filling. Repeat. Place top layer on cake. Frost top and sides of cake with buttercream icing. Enjoy!

CHOCOLATE CAKE WITH ICING



Chocolate Cake With Icing image

Easy, Fast & Delicious ! You don't even need a mixer, I just use a whisk. What more needs to be said ?

Provided by Captain_67

Categories     Dessert

Time 50m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 17

1 cup all-purpose flour (sifted)
1 cup sugar
6 tablespoons cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/4 cup oil
1/2 cup milk
1/2 cup boiling water
1 teaspoon vanilla
2 ounces cream cheese (softened)
1 tablespoon unsalted butter (softened)
1/4 cup cocoa
2/3 cup icing sugar
1 teaspoon vanilla
1 1/2 tablespoons milk

Steps:

  • Cake:.
  • Preheat oven to 350°F.
  • Combine all dry ingredients in mixer bowl & mix well. Add eggs, milk, oil & vanilla & mix on low speed just until combined then slowly add hot water while mixing & stop when just combined. Pour batter evenly into greased & floured 9" cake pan & bake for around 30 to 35 minutes until toothpick comes out clean. Let cool for 15 minutes then turn out onto cooling rack to cool completely.
  • Icing:.
  • Combine cream cheese, butter, milk, vanilla & mix on medium speed until smooth. Add sugar a third of a cup at a time & continue to mix on medium speed until combined. Add cocoa & mix until combined & smooth.
  • Cut the cake in half when cool & spread half the icing on the bottom cake in a thin layer & the other half on top of the cake also in a thin layer or don't cut the cake & put all the icing on top.

Nutrition Facts : Calories 342.7, Fat 13.6, SaturatedFat 4.6, Cholesterol 67, Sodium 346.6, Carbohydrate 52, Fiber 2.3, Sugar 35.1, Protein 5.6

CUPID CAKES



Cupid Cakes image

These delicious cupid cakes, courtesy of chef Sebastien Rouxel from Bouchon Bakery, will charm your special someone this Valentine's Day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 12

Number Of Ingredients 14

4 large eggs
2 cups sugar
1 1/4 cups plus 2 tablespoons mayonnaise
1 tablespoon vanilla paste
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
1/4 cup plus 1 tablespoon cocoa powder
1/2 teaspoon coarse salt
Passion-Caramel Filling
Marshmallow Filling
Chocolate Icing for Cupid Cakes
5 cups prepared fondant
Pastel-pink gel food coloring

Steps:

  • Preheat oven to 300 degrees. Line a 17-by-12-inch rimmed baking sheet with a nonstick baking mat and set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk together eggs and sugar until pale and thick (the whisk should hold a ribbon-like train on the surface when raised). Add mayonnaise and vanilla paste and whisk until fully incorporated.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Transfer flour mixture to a fine-mesh sieve and sift ingredients into a medium bowl. With the mixer on low, add flour mixture to egg mixture in three additions, alternating with 1 1/2 cups plus 1 tablespoon water, mixing well after each addition.
  • Transfer batter to prepared baking sheet. Bake until a cake tester inserted into the center comes out clean, 20 to 25 minutes. Let cool in baking sheet on a wire rack. Using a 3 1/2-inch heart-shaped cutter, cut out 12 hearts. Using a 1-inch heart-shaped cutter, cut out the center of each of the larger hearts, taking care not to cut all the way through; discard centers. Transfer each cake to a plate.
  • Fill the center sections of each heart with 1 tablespoon passion-caramel filling and top each with 1 tablespoon marshmallow filling. Fill a pastry bag fitted with a 3/4-inch round tip (Wilton No. 809) with chocolate icing; pipe icing over filling.
  • Place fondant on a nonstick baking mat; press your thumb into the center of the fondant to make a well. Add 5 drops of food coloring in the well and knead fondant until color is well blended. Working with about 6 tablespoons fondant at a time, roll out into a 14-inch circle about 1/8-inch-thick. Cut out a 13-by-13-by-13-inch triangle from the circle.
  • Drape fondant triangle over one of the heart-shaped cakes with the 4-inch side draped over the widest part of the heart. Using your fingers, press fondant to adhere; trim edges. Repeat process with remaining fondant and cakes.
  • Gather scraps of fondant and place on a nonstick baking mat; press your thumb into the center of the fondant to make a well. Add 5 drops of food coloring in the well and knead until color is well blended. Roll out fondant 1/8-inch thick; using a 1/2-inch heart-shaped cutter, cut out 12 hearts. Place a heart on each cake and tie a brown ribbon around the bottom edge of each cake, if desired. Serve immediately.

CHOCOLATE ICING FOR CUPID CAKES



Chocolate Icing for Cupid Cakes image

This recipe for chocolate icing is courtesy of chef Sebastien Rouxel from Bouchon Bakery and is used to make delicious Cupid Cakes.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes enough for 12 cupid cakes

Number Of Ingredients 4

4 ounces dark chocolate (80 percent), finely chopped
1 tablespoon canola oil
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups confectioners' sugar

Steps:

  • Melt chocolate in a small bowl set over (but not touching) simmering water; stir in oil and remove from heat.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and mix on low until well combined. Add chocolate mixture and beat until incorporated.

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