OLD FASHIONED CHOCOLATE CAKE WITH GLOSSY CHOCOLATE ICING
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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.
More about "chocolate icing for cupid cakes food"
CHOCOLATE CAKE WITH 7-MINUTE FROSTING RECIPE - FOOD NETWORK
From foodnetwork.com
Author Ree DrummondSteps 9Difficulty Intermediate
SHOWSTOPPING CHOCOLATE STRAWBERRY CAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
CHOCOLATE RASPBERRY CAKE - JUST A TASTE
From justataste.com
RIDICULOUSLY EASY CHOCOLATE VALENTINE CAKE (ONE-BOWL, NO-MIXER)
From thecafesucrefarine.com
CHOCOLATE MAYONNAISE CAKE - THE RECIPE CRITIC
From therecipecritic.com
CHOCOLATE IRISH CREAM CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
THE EASY CHOCOLATE FROSTING RECIPE YOU NEED TO KNOW - TASTE OF HOME
From tasteofhome.com
CHOCOLATE SHEET CAKE WITH WHIPPED GANACHE FROSTING
From errenskitchen.com
THE BEST CHOCOLATE FROSTING (SUPER CREAMY) - PRETTY. SIMPLE.
From prettysimplesweet.com
CUPID'S CHOCOLATE CAKE | MRFOOD.COM
From mrfood.com
BAKERY CAKES & CUPCAKES - ORDER ONLINE & SAVE | GIANT - GIANT FOOD
From giantfood.com
CHOCOLATE ICING FOR CUPID CAKES RECIPES
From tfrecipes.com
CHOCOLATE CREAM CHEESE FROSTING - THE BAKED COLLECTIVE
From bakedcollective.com
MUST-TRY CHOCOLATE EASTER DESSERTS - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
CHOCOLATE WACKY CAKE (DEPRESSION CAKE) - COOKED BY JULIE
From cookedbyjulie.com
GUINNESS CHOCOLATE CAKE - BAKE OR BREAK
From bakeorbreak.com
THE BEST CHOCOLATE CHIP BUNDT CAKE (WITH VANILLA PUDDING)
From cheerfulcook.com
EASY CHOCOLATE CAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
THE BEST CHOCOLATE COVERED STRAWBERRY CAKE - PRACTICALLY …
From practicallyhomemade.com
VALENTINE'S DAY BAKING RECIPES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
VALENTINE'S DAY CHOCOLATE SHEET CAKE - BUTTERNUT BAKERY
From butternutbakeryblog.com
HAUTE CAKES PASTRY SHOP MENU - WARRENTON VA 20186 - (540
From allmenus.com
I RECREATED CLAUD'S DEVIL'S FOOD CHOCOLATE CAKE
From food52.com
BAKERY CAKES - ORDER ONLINE & SAVE | GIANT - GIANT FOOD STORES
From giantfoodstores.com
25 ROMANTIC CHOCOLATE DESSERTS FOR VALENTINE’S DAY
From prettysimplesweet.com
BAKERY CAKES - ORDER ONLINE & SAVE | GIANT - GIANT FOOD
From giantfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love