COCOA CAKE
THIS CAKE is so moist it doesn't need frosting. I simply sprinkle powdered sugar over the top. It's my favorite dessert to bring for potlucks, and there's never a piece left to take home! -Beulah Sak, Fairport, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into the first, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin). , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 242 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
EVERYDAY COCOA CAKE
Categories Cake Chocolate Dessert Bake Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and dust with flour, knocking out excess.
- Whisk together flour, cocoa, baking soda, and salt.
- Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
- Add flour mixture and water alternately in batches, beginning and ending with flour and mixing just until combined.
- Pour batter into cake pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 55 minutes to 1 hour. Cool in pan 1 hour. Invert onto a rack, then turn right side up and dust with confectioners sugar.
HOT COCOA CAKE ROLL
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Make the cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment. Beat the egg whites and cream of tartar with a mixer on medium speed until soft peaks form, 3 minutes. Gradually beat in 1/4 cup granulated sugar. Increase the speed to medium high; beat until stiff peaks form, 3 to 4 minutes.
- Whisk the egg yolks with the remaining 1/2 cup granulated sugar, the oil, milk, vanilla and espresso powder in a large bowl. Sift the flour, cocoa powder, baking powder and salt into a medium bowl; whisk into the yolk mixture until smooth. Stir one-third of the egg whites into the batter with a rubber spatula, then gently fold in the remaining whites in two batches. Spread the batter in the prepared pan; bake until the cake springs back when gently pressed, 10 to 12 minutes. Let cool 5 minutes.
- Generously sift cocoa powder over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment, then dust the cake with cocoa powder. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely.
- Meanwhile, make the filling: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, 2 minutes. Add 1 1/2 cups marshmallow cream and the vanilla; increase the speed to medium high and beat until fluffy, 2 minutes. Reduce the speed to low. Beat in the confectioners' sugar, then the milk, then increase the speed to medium and beat until thick and spreadable.
- Gently unroll the cake. Spread the filling over the cake about 1/4 inch from the edges; reroll (without the towel). Trim the ends with a serrated knife, then transfer to a rack set on a baking sheet.
- Make the glaze: Microwave the chocolate with the heavy cream in a microwave-safe bowl, stirring every 30 seconds, until smooth. Pour over the cake; spread to coat. Transfer to a platter and refrigerate 15 minutes.
- Microwave the remaining 1/4 cup marshmallow cream in a microwave-safe bowl, stirring every 5 seconds, until loose. Drizzle over the cake.
COCOA APPLE CAKE
This recipe is very moist and rich. I have also made it in loaf pans, and given it away for holidays.
Provided by v monte
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Cream together until fluffy the eggs, sugar, butter or margarine, and water.
- In another bowl, sift together the flour, cocoa, baking soda, and spices.
- Add dry ingredients to creamed mixture and mix well.
- Fold in chocolate chips, apple, and vanilla extract. Stir until these ingredients are evenly distributed.
- Spoon into greased, floured 10 inch bundt or loose bottom tube pan.
- Bake at 325 degrees F (165 degrees C) for 60 to 70 minutes until cake tests done.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 59.5 g, Cholesterol 87.2 mg, Fat 19.1 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 11.5 g, Sodium 233.5 mg, Sugar 39.6 g
HOT COCOA CAKE
Steps:
- Preheat the oven to 350° F. Spray a Bundt pan with nonstick cooking spray, and set aside.
- In a stand mixer fitted with the paddle attachment, combine the sugar and butter on medium speed until the mixture resembles wet sand. Add the sour cream and mix in well. Add the eggs and then the egg whites, one at a time, beating well after each egg is added. Once all of the eggs are in, add the vanilla extract.
- Combine the coffee powder with the hot water. Add to the mixing bowl.
- In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix until homogeneous.
- Remove the bowl from the mixer and sift the dry ingredients into the mixture. Use a spatula to mix gently until all of the ingredients are completely combined. Add the chocolate chips and mix gently until evenly.
- Pour the batter into the Bundt pan and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then release onto a cake circle or a plate.
COCOA BLUEBERRY CAKE
Something I came up with while tinkering with a marble-cake recipe that turned out wonderful. To make it in a Bundt pan, double all of the ingredients except the blueberries.
Provided by LADYMAGE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square baking dish.
- In a medium bowl, mix together the flour, baking powder, salt, sugar, and cocoa. In a separate bowl, whisk together the melted butter, eggs, vanilla extract, almond extract, and milk. Mix in the dry ingredients using an electric mixer on low speed until smooth. Pour half of the batter into the prepared pan. Mix blueberries into the other half, then pour into the pan.
- Bake for 30 minutes in the preheated oven, or until a toothpick inserted in the middle of the cake comes out clean.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 57.8 g, Cholesterol 80.1 mg, Fat 14.1 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 8.3 g, Sodium 383.5 mg, Sugar 31.2 g
COCOA CUSTARD CAKE
This is a very elegant cake for special occassions and is a bit time consuming, but it is best if made a few days ahead and refrigerated. Recipe source: Bon Appetit (April 1984)
Provided by ellie_
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- To make sponge cake: preheat oven to 350-degrees F. Butter and flour a 9-inch round cake pan. In a large mixing bowl beat egg yolks until light. Beat in 1/2 cup sugar until mixture forms ribbons when beaters are lifted. Sift flour with baking powder and then fold it into batter in 3 batches -- the batter will be stiff. Stir in extract. In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Beat in 1/4 cup sugar until peaks are stiff. Fold egg white mixture into egg yolk/flour mixture. Pour into prepared pan. Bake for 35-40 minutes or until golden and tester comes out clean. Invert onto rack cool but do not remove pan until cooled. Run a knife around edge of cake and invert cake onto platter.
- To make custard: in a saucepan whisk together yolks, sugar and flour until smooth. Whisk in milk. Stir in lemon peel. Stir over medium low heat until mixture boils. Pour into glass or plastic bowl, discarding lemon peel. Stir in vanilla. Cool.
- To assemble cake: divide custard among three bowls. In one bowl stir in chopped almonds. In the second bowl stir in cocoa powder. The third is left plain.
- Cut cake horizontally into three layers using a serrated knife.
- Set one layer on platter and sprinkle with rum and spread with the almond custard.
- Top with second layer. Sprinkle with rum and spread with plain custard.
- Top with final layer. Sprinkle with orange liquour (or juice) and spread top and sides with cocoa custard, smoothing evenly.
- Sprinkle flat side of ladyfingers with rum or orange liquor (or juice) and press ladyfingers around cake, rounded side out. Decorate wth 2 almonds on top of cake.
Nutrition Facts : Calories 461.8, Fat 11.9, SaturatedFat 4.5, Cholesterol 318.4, Sodium 169.7, Carbohydrate 77.5, Fiber 1.4, Sugar 53.4, Protein 12.6
EASY COCOA 1-LAYER CAKE
Make and share this Easy Cocoa 1-Layer Cake recipe from Food.com.
Provided by SaraFish
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir dry ingredients together in a bowl.
- Cream butter and sugar in another bowl, add eggs, vanilla and water.
- Mix in dry ingredients.
- Mix well.
- Bake in preheated 350 oven in buttered and floured (or cocoa'd) 9 inch cake pan for about an hour or til cake tests done with a toothpick.
- Cool in pan for an hour then remove to rack and sift powdered sugar over top.
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- Combine sugar and boiling water in a small bowl, stirring until sugar dissolves. Let cool. Add egg whites and baby food to cooled sugar mixture; stir until well-blended.
- Combine flour and next 4 ingredients (flour through salt) in a medium bowl; stir well. Add egg white mixture to flour mixture, stirring until dry ingredients are moistened.
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