Chocolate Whipped Cream Cake Food

PERFECT CHOCOLATE CAKE WITH WHIPPED CREAM FILLING

Steps:

• For Cake: Combine cocoa with boiling water and mix with a whisk, then cool completely.
• In another bowl, mix together flour, baking soda, salt and baking powder.
• Preheat oven to 350 degrees.
• Grease 3 9" layer cake pans.
• In large bowl of electric mixer, beat butter, sugar, eggs and vanilla at high speed for 5 minutes.
• At low speed, beat in flour mixture in 4ths alternately with cocoa mixture in 3rds.
• Begin and end with flour mixture.
• Do not overbeat.
• Divide evenly in prepared pans and bake for 25 to 30 minutes.
• Cool in pan 10 minutes, then remove and cool on rack.
• For Filling: Whip cream, add sugar and vanilla.
• Beat until thick.
• For Frosting: In medium saucepan, combine chocolate chips, cream and butter.
• Stir over medium heat until smooth.
• Remove from heat and blend in powdered sugar with a whisk.
• In a bowl over ice, beat until it holds its shape.
• To assemble Cake: Place 1 layer top side down on large plate and spread with half the whipped cream.
• Place 2nd layer top side down on whipped cream and spread remaining whipped cream on top.
• Place 3rd cake layer on top, top side up.
• Frost sides and top of cake with chocolate frosting.
• Refrigerate for 1 hour or longer before serving.

CHOCOLATE WHIPPED CREAM CAKE

Steps:

• Prepare cake mix according to package directions, using two 9-in. round baking pans. Cool completely after baking. , If using whipping cream, place it in a chilled bowl; beat, gradually adding sugar and cocoa, until stiff peaks form. If using whipped topping, place in a bowl and fold in sugar and cocoa. Frost one cake layer with whipped cream mixture; top with second layer and frost entire cake. Refrigerate 24 hours before serving.

CRACKED CHOCOLATE EARTH WITH WHIPPED CREAM (FLOURLESS CHOCOLATE CAKE)

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
• Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.
• Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan (spray the bottom with nonstick spray) and bake until the cake is set, the top starts to crack, and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then unmold.
• While the cake is cooking, make the whipped cream. Whip the cream until it becomes light and fluffy. Dust the cake with confectioners' sugar.
• Serve at room temperature with the whipped cream.

WHIPPED CHOCOLATE DESSERT

Steps:

• In a bowl, cut butter into cake mix until crumbly. Add egg and mix well. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until set. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup of whipped topping. Carefully spread over the crust; refrigerate., In a large bowl, whisk the milk and pudding mix for 2 minutes. Spread over the cream cheese layer. Top with the remaining whipped topping. Refrigerate for 2 hours before cutting. Garnish with chocolate curls. Refrigerate leftovers.

RICH CHOCOLATE CAKE WITH WHIPPED FROSTING

Steps:

• Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
• In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
• Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
• Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.

WHITE CHOCOLATE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
• In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
• In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.

FOOD PROCESSOR CHOCOLATE WHIPPED CREAM FROSTING

Steps:

• To make in a food processor: Place heavy whipping cream, pure vanilla extract, granulated white sugar and cocoa powder in food processor with whip attachment and turn on high for approximately 3 minutes or until stiff peaks form. Use immediately.
• To make with an electric mixer: Place heavy whipping cream, pure vanilla extract, granulated white sugar, and cocoa powder into a large bowl, and stir to combine ingredients. Cover and chill bowl and beaters for at least 30 minutes. When chilled, beat until stiff peaks form. Use immediately.

CHOCOLATE WHIPPED CREAM

Steps:

• Sift the confectioners' sugar and cocoa onto a sheet of waxed paper. While whipping the cream, feed in the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes.

CHOCOLATE WHIPPED CREAM

Steps:

• Sift the confectioners' sugar and cocoa onto a sheet of waxed paper. While whipping the cream, feed in the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes.;

WARM CHOCOLATE CAKE WITH WHIPPED CREAM

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.
• Bake until set at edges but still soft in center, about 18 minutes. Serve warm with whipped cream.

WHITE CHOCOLATE WHIPPED CREAM

Steps:

• Combine chopped white chocolate and 2 tablespoons whipping cream in small metal bowl. Set over small saucepan of simmering water and stir until white chocolate melts and mixture is smooth. Remove bowl from over water. Cool white chocolate mixture 10 minutes. Beat remaining 1/2 cup chilled whipping cream in medium bowl until soft peaks form. Whisk in white chocolate mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)

CHOCOLATE CREAM POUND CAKE

Steps:

• Preheat oven to 175 C (350 F).
• Grease an 8 x 4 inch loaf pan and dust with powdered sugar, shaking off excess.
• Whip the cream until stiff; beat in eggs and vanilla.
• Sift together the remaining ingredients and add to the cream mixture.
• Stir to combine (the batter is quite stiff and sticky).
• Spoon batter into the prepared pan and bake in the preheated oven for 45-55 minutes, or until the cake just begins to pull from the edges of the pan.
• Cool the cake in the pan for 10 minutes before turning out on rack.
• The cake will keep in the fridge for up to a week (if you can resist eating it, that is!) wrapped air-tightly in plastic wrap and foil.

ANGEL FOOD CAKE WITH YUMMY CHOCOLATE WHIPPED CREAM ICING

Steps:

• Mix all ingredients (except cake) on high with mixer until light and fluffy (5-10 minutes) Ice cake with frosting; You can cut the cake into 2 layers and also put frosting in middle.
• Especially good to put some toffee candy on top of the frosting in the center of the cake also.

ANGEL FOOD CAKE WITH CHOCOLATE WHIPPED CREAM ICING

Steps:

• Whisk powdered sugar, cocoa powder, milk and cream of tartar in large bowl until smooth. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 4 hours ahead.)
• Using electric mixer, gradually beat cream into chocolate mixture. Continue beating until stiff peaks form. Place cake on platter. Spread top and sides of cake with icing. Slice into wedges and serve.

CHOCOLATE MOUSSE CAKE WITH CHOCOLATE WHIPPED CREAM

Steps:

• Grease a 9 inch springform pan.
• In food processor or blender, coarsely grind hazelnuts to make 1 1/4 cups.
• Combine ground hazelnuts and melted butter.
• Press hazelnut/butter mixture into the bottom and 1 1/2 inches up the sides of greased pan.
• In a saucepan combine the cut up chocolate and 1/2 cup heavy cream.
• Stir over low heat until chocolate is melted.
• Remove cream from heat.
• In a mixer bowl, beat eggs and vanilla at low speed until well mixed.
• Add flour and sugar, beat on high speed for 10 minutes, or until thick and lemon colored.
• In a small bowl, beat remaining (1/2 cup) heavy cream until soft peaks form.
• Stir about 1/4 of the egg mixture into the melted chocolate.
• Fold remaining egg mixture into chocolate mixture, then fold in the whipped cream.
• Turn mixture into prepared pan.
• Bake in a preheated 325°F oven for 30-35 minutes, or until puffed on the outer third of the top.
• (Center will be slightly soft).
• Cool cake for 20 minutes.
• Remove pan sides.
• Cool on a rack 3 to 4 hours.
• Cake may be served at room temperature or chilled.
• If serving the cake the next day, cover and store in the refrigerator.
• Before serving, decoratively pipe (or dollop) the chocolate whipped cream on the top of the cake and garnish with whole hazelnuts.
• Chocolate Whipped Cream: In a small saucepan, combine heavy cream and semisweet chocolate.
• Stir over low heat until all the chocolate is melted.
• Remove from heat and stir until there are no chocolate specks remaining.
• Pour mixture into a bowl and chill well.
• Just before serving, beat cream until stiff peaks form (tips of peaks should stand straight).

CHOCOLATE WHIPPED CREAM ANGEL FOOD CAKE

Steps:

• In a 1-1/2-qt. bowl, combine cream, cocoa and sugar; stir until well mixed. Refrigerate 8 hours or overnight. With an electric mixer, beat the cream mixture on low speed until frothy; increase speed to high and beat until stiff. Using a serrated knife, split cake into two horizontal layers. With the tines of a fork, remove a portion from the cut sides of the top and bottom layers to form a tunnel when the layers are place together. Frost entire cake with remaining whipped cream. Chill. Cake may be prepared a day ahead.

CHOCOLATE WHIPPED CREAM CAKE

Steps:

• In large mixing bowl, blend cake mix, water, eggs and oil.
• Blend for 3 minutes at medium speed.
• In greased and floured pans; either 2 round (9") or 1 (13 x 9), bake per cake package directed times.
• Cool completely.
• Remove the cake from the round pans, I leave the 13 x 9 cake in the pan.
• Place Cool Whip in a chilled mixing bowl.
• Gradually add the sugar and cocoa.
• Frost cake with chocolate cream mixture.
• Refrigerate 24 hours before serving.
• Time does not reflect frig time.

FLOURLESS CHOCOLATE BROWNIE CAKE WITH WHIPPED CREAM

Steps:

• For the flourless chocolate cake: Preheat the oven to 350 degrees F (180 degrees C). Butter the bottom and sides of an 8- or 9-inch (20- or 23-centimeter) springform pan and dust it with cocoa powder. Tap out any excess.
• Heat the butter and cream in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and stir frequently until melted and smooth.
• In a separate bowl, whisk together the eggs, sugar, cocoa powder, and salt until even and a bit frothy, whisking for 2 to 3 minutes. Stir in the melted chocolate mixture until smooth and even.
• Transfer the batter to the prepared pan and bake until the cake is puffed and just set through, 35 to 40 minutes. Remove from the oven and let the cake cool for about 40 minutes. Run a knife around the edge and unmold the sides of the springform pan, then transfer the bottom of the pan to a plate or platter (don't try to remove the whole cake from the springform; it may crumble). Sift cocoa powder over the cake before serving.
• For the whipped cream: If you are not whipping your own cream, you're missing out. Perfect, dollopable cream is an art form worth mastering. To do it: Whip the cream in a metal bowl with a whisk or electric beater until it just holds its shape. Fold in the sugar and vanilla. Test with a spoon -- it should slide right off but still hold some shape. Use a whisk to finish it off, whipping a few times by hand until it just holds soft peaks -- but no further: It should dollop lusciously over any cake or pie.
• Serve the cake warm or at room temperature with the whipped cream.

CHOCOLATE-FILLED ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours., For filling, in a large microwave-safe bowl, combine baking chips, 1/4 cup cream and amaretto; microwave on high for 60-90 seconds or until chocolate is melted, stirring every 30 seconds. Continue stirring until mixture is smooth and glossy; cool to lukewarm (90°), about 25-30 minutes., Meanwhile, run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use). In a small bowl, beat remaining 3/4 cup cream until it begins to thicken. Add sugar; beat until soft peaks form., Fold whipped cream into lukewarm chocolate; spoon into tunnel. Replace cake top. Refrigerate, covered, at least 4 hours or overnight., For glaze, place baking chips in a small bowl. In a small saucepan, combine cream and sugar; bring just to a boil, stirring to dissolve sugar. Pour over baking chips; stir with a whisk until smooth. Stir in amaretto. Cool slightly, about 15 minutes., Unwrap cake; pour glaze over top, allowing some to drip down sides. Sprinkle with almonds.