CHOCOLATE WALNUT CAKE
Rich chocolate cake with fudgy chocolate frosting and crunchy walnuts. If you're craving chocolate, you need to try this cake!
Provided by Krystle Smith
Categories Dessert
Number Of Ingredients 27
Steps:
- Preheat your oven to 350 degrees F. Spray (3) 9 inch cake pans with Pam baking spray.
- In a medium kettle, combine water and sugar. Bring to a boil, and cook for 1 minute.
- Remove from heat and whisk in the dark chocolate and butter until melted. Add in oil and vanilla.
- Cool slightly and whisk in eggs one at a time. Then stir in cocoa powder, baking powder, baking soda, and salt.
- Gradually stir in flour a little at a time until just combined. Do not over mix.
- Fold in walnuts.
- Evenly divide batter between prepared pans and bake for 30-35 minutes.
- In a large bowl, beat butter until light and fluffy. Stir in vanilla. Stir in powdered sugar a little at a time. Add heavy cream as needed to reach your desired consistency.
- In a large bowl combine butter and cream cheese until light and fluffy. Stir in cocoa powder, vanilla, and salt.Add powdered sugar a little at a time, adding heavy cream as needed.
- In a small bowl, combine walnuts and chocolate chips.
- In a small kettle , heat up the heavy whipping cream until steaming. Pour over chocolate chips. Allow to stand for 1 minute before whisking until smooth
- Frost the first cake layer with around 1 cup of frosting.
- Place the second cake layer on top, and repeat.
- Top with the final cake layer.
- Spread chocolate frosting over the top and down the sides of the top layer.
- Coat the bottom of the cake with the walnut/chocolate chip mix
- Drip ganache down the sides of the cake by using a squeeze bottle.
- Pipe dollops of chocolate frosting on top using a star tip.
- Sprinkle with remaining walnut and chocolate chips.
Nutrition Facts : Calories 1366 kcal, Carbohydrate 151 g, Protein 14 g, Fat 83 g, SaturatedFat 39 g, TransFat 1 g, Cholesterol 164 mg, Sodium 971 mg, Fiber 7 g, Sugar 114 g, ServingSize 1 serving
THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
- Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
- Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
- Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
- Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
- Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)
ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE
LongHorn Steakhouse is known for its cowboy-size portions, but fans of the chain somehow manage to save room for the Chocolate Stampede: a dark cocoa cake covered with two kinds of chocolate mousse, dark chocolate ganache, whipped cream, ice cream and fudge sauce. LongHorn created the dish 10 years ago to remedy a lack of chocolate on the menu, and now the place sells more than a million a year. Execs won't ever sell you the recipe, though - so Food Network Kitchens created one that's just as rich as the real deal.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
- Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
- Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
- Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
- Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
- Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
- Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
- Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
- To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
- Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.
CHOCOLATE WALNUT CAKE
This is a delicious chocolate cake, lightly spiced with cinnamon and allspice, and flecked with walnuts. Decorate with chocolate frosting.
Provided by Megan
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 44.5 g, Cholesterol 69.9 mg, Fat 17.6 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 5.5 g, Sodium 98.1 mg, Sugar 26.4 g
CHOCOLATE-WALNUT MOUSSE CAKE
Provided by Trish Hall
Categories dinner, dessert
Time 2h
Yield Eight to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Butter the bottom and sides of an eight-inch springform pan.
- Scatter the walnuts on a baking sheet and place in the oven. Bake until lightly browned and crisp, stirring occasionally, about 10 minutes. Let cool. Set aside eight of the largest pieces for garnish. Chop the rest into small pieces.
- Put the chocolate squares and butter in a saucepan and set the saucepan in a skillet of simmering water. Keep the water at a simmer. Stir the chocolate and butter until the chocolate squares are melted.
- Whisk the egg yolks and sugar in a mixing bowl and beat until the mixture is light and lemon-colored.
- Add the chocolate mixture to the egg mixture, stirring to blend well.
- Beat the egg whites until stiff but not brittle. If the whites are too stiffly beaten, they will not fold in properly.
- Add half the egg whites to the chocolate mixture, and beat. Using a rubber spatula, fold in the remaining whites and the chopped walnut pieces.
- Pour three-quarters of the mixture into the prepared pan. Reserve the remaining chocolate mixture for the frosting.
- Place the pan in the oven and bake for 50 minutes to one hour. The cake is done when a knife, straw, toothpick or cake tester inserted in the center of the cake comes out clean.
- When the cake is done, transfer it to a rack. Let it stand about 10 minutes. Remove the rim from the springform pan. Cool the cake thoroughly.
- Spoon a portion of the reserved chocolate mixture around the sides of the cake, smoothing it over. Build it up slightly around the top of the cake. Add the remaining mixture to the top of the cake and smooth it over.
- Hold a small sieve over the cake and spoon the cocoa into it. Sprinkle it evenly over the top of the cake. Chill briefly.
- Add the confectioners' sugar to the sieve and sprinkle it over the cocoa. Decorate with the reserved walnuts and the violets.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 13 grams, Carbohydrate 33 grams, Fat 36 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 21 grams, Sodium 36 milligrams, Sugar 26 grams, TransFat 1 gram
RICH RASPBERRY CHOCOLATE MOUSSE CAKE
With a crunchy biscuit base and rich mousse topping, this make-ahead, no-cook celebration pudding is easy as pie
Provided by Caroline Hire - Food writer
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- For the base, melt the chocolate with the butter and golden syrup in a bowl over barely simmer watering or on a low heat in the microwave.
- Put the biscuits in a bag and crush with a rolling pin until they reach a crumb consistency. Combine the two and spread over the base of a 23cm springform tin. Refrigerate for about an hour to set.
- For the mousse, melt the remaining plain chocolate and the milk chocolate together in the same way and allow to cool until lukewarm. Using an electric beater, whisk the eggs whites in one bowl to stiff peaks. Softly whip the whipping cream in another bowl until thickened but not as far as soft peaks.
- Stir the egg yolks into the chocolate, then beat the cream into the mixture - a balloon whisk is good for this. Work quickly if the chocolate looks like it might be becoming grainy. Gently fold in the eggs whites with a whisk, spread the mixture over the biscuit base and return to the fridge overnight.
- Release from the tin and decorate with concentric circles of raspberries and serve.
Nutrition Facts : Calories 691 calories, Fat 52.1 grams fat, SaturatedFat 28.7 grams saturated fat, Carbohydrate 42.5 grams carbohydrates, Sugar 31 grams sugar, Fiber 5 grams fiber, Protein 10.4 grams protein, Sodium 0.6 milligram of sodium
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