Cocoa Cream Cake Food

HOT COCOA CAKE ROLL

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.

CHOCOLATE CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan.
• Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla.
• In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
• Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.

COCOA CREAM CAKE

Steps:

• 1. Cake: In a medium bowl, sift cocoa into boiling water, mix well. Let cool completely. Can put in refrigerator to speed cooling.
• 2. Sift together dry ingredients; set aside. In a large bowl, with an electric mixer, beat together butter and sugar at high speed until well mixed. Add eggs and vanilla and beat at high speed, until light and fluffy, about 5 minutes. At lowest speed, beat in alternately starting and ending with flour mixture in fourths and cooled cocoa mixture in thirds. Scrape the sides of the bowl after each addition. Do not over beat.
• 3. Pour batter into 3 greased and floured 9 inch layer cake pans. Bake at 350 degrees for 30 minutes. Cool in pans 10 minutes. Remove from pans and cool completely on wire racks.
• 4. Filling: In a small bowl with an electric mixer, cream butter until smooth. Sift in powdered sugar and cocoa; add eggs, and beat until filling is fluffy and smooth. Refrigerate until firmer.
• 5. Frosting: In a medium bowl, combine cream, sifted powdered sugar, and vanilla; beat with mixer on high speed until stiff and and of spreading consistency. Refrigerate.
• 6. Assembling cake: On a cake platter, place one layer of cake, top side up, spread with half of the filling. Invert second cake layer on top of first cake layer, spread with remaining filling. Place the third cake layer, top side up, over the second cake layer. Frost the top and sides of cake with frosting. Refrigerate at least 1 hour before serving. Sprinkle top of cake with chocolate shavings or curls.

EVERYDAY COCOA CAKE

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.

ANGEL FOOD CAKE WITH WHIPPED CHOCOLATE FROSTING

Steps:

• You can either make the angel food cake from a mix (you just add water), or purchase pre-made from a grocery store. A few notes on making angel food cake: you need to let it cool completely in the pan and you need to let it cool upside-down or on its side. My mother also told me not to use a silicone pan because the cake can't cool property in a silicone pan. Once the cake is completely cooled, remove it from the pan. Then using a serrated knife, cut the top off of the cake, starting from about 1 inch down from the top of the cake. See the photos and this is make much more sense. Then use the knife to cut out some of the inside of the cake. Next, make the frosting. Combine the whipping cream, sugar, cocoa, salt, and vanilla. Beat with a mixer until stiff. Fill the scooped out section of the cake with frosting and raspberries. Place the top back on the cake. Frost the cake! Top with toasted almonds with you like. Keep the cake chilled until you are ready to serve it.

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.

COCOA WHIPPED CREAM

Steps:

• Place your mixing bowl and whisk into the refrigerator to chill.
• In a metal measuring cup or a very small saucepan combine the water and the gelatin. Let this sit for 5 minutes then place over low heat for 2 minutes to melt.
• With your mixer on low combine the cream and the cocoa in the chilled bowl. Drizzle in the melted gelatin. Add the vanilla and turn mixer to high and whip to medium peaks.
• Combine all ingredients in a mixing bowl and incorporate evenly. Seal in an airtight container. Keeps indefinitely in the pantry.
• Yield: 5 1/2 cups dry mix Prep Time: 5 minutes Ease of preparation: easy

SOUR CREAM DEVIL'S FOOD CAKE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C/Gas Mark 4.
• Grease and flour two 9-inch cake pans.
• In a bowl, combine the flour, baking powder, and salt. Mix to blend thoroughly.
• In a mixing bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• Stir the baking soda into the sour cream or buttermilk.
• Add the dry ingredients to the butter and sugar mixture alternating with the sour cream mixture; beat well after each addition.
• In a cup or small bowl, combine the cocoa powder with the hot water; mix until smooth.
• Add the cocoa and hot water mixture to the batter along with the vanilla; beat until smooth.
• Spread the batter in the prepared cake pans.
• Bake for 30 to 40 minutes, or until the cake springs back when touched lightly with a finger.
• Cool in the pans on racks for 10 minutes. Carefully remove the cakes and cool completely on the racks.
• Frost with chocolate or fluffy white frosting, or your favorite icing.
• Serve and enjoy!

COCOA AND CREAM CAKE

Steps:

• Cake:.
• Preheat oven to 350°F.
• In a medium bowl, sift cocoa into boiling hot water, mix well. Let cool completely. Can put in refrigerator to speed cooling.
• Meanwhile, grease and flour or line with parchment paper, three 9x1 1/2" layer cake pans.
• In a medium bowl, sift together flour, baking soda, salt and baking powder. Set aside.
• In a large bowl with an electric mixer, beat together butter and sugar at high speed until well mixed. Add eggs and vanilla and beat at high speed, scraping the sides of the bowl until light and fluffy, about 5 minutes.
• At lowest speed on mixer beat in alternately starting and ending with the flour mixture in fourths and cooled cocoa mixture in thirds. Scrape sides of bowl after each addition. Do not overbeat.
• Pour batter into prepared pans. Bake for 30 minutes or until surface springs back when gently pressed with fingertips.
• Cool in pans 10 minutes. Gently remove from pans and cool completely on wire racks.
• Chocolate Filling:.
• In a small bowl with an electric mixer, cream butter until smooth.
• Sift in powdered sugar and cocoa, add eggs, and beat until filling is fluffy and smooth.
• Refrigerate until needed and until firmer.
• Frosting:.
• In a medium bowl, combine cream, sifted powdered sugar and vanilla; beat with mixer on high speed until stiff and of spreading consistency.
• Refrigerate until needed.
• To assemble cake:.
• On a cake platter, place one layer of cake, top side up, spread with half of the filling.
• Invert second cake layer on top of first layer and filling, spread with remaining filling.
• Place the third cake layer top side up over the second layer and filling.
• Frost the top and sides of cake with frosting.
• Refrigerate at least 1 hour before serving.