Cocoa Layer Cake Food

CHOCOLATE CAKE WITH COCOA FROSTING

Steps:

• In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat. , In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating until well combined. Beat in buttermilk and eggs. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Cut cake into four 7-1/2x5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside. , For frosting, in a small saucepan, combine the butter, cocoa and milk. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled). , Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves desired spreading consistency. Spread frosting between layers and over the top and sides of cake. Unfrosted cakes may be frozen for up to 6 months.

COCOA LAYER CAKE

Steps:

• For cake:
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line with parchment paper rounds; butter parchment. Whisk cocoa and 1/2 cup warm water in small bowl. Whisk buttermilk and 1/2 cup water in another small bowl. Sift flour, baking soda, and 1/4 teaspoon salt into medium bowl. Using electric mixer, beat both sugars and butter in large bowl until pale yellow and fluffy (mixture will appear granular), about 5 minutes. With mixer running, gradually add beaten eggs, then beat until smooth and fluffy, about 15 seconds. Add cocoa mixture; beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating to blend after each addition. Divide batter among pans (about 1 3/4 cups each).
• Bake cakes until tester inserted into center comes out clean, reversing pans halfway through baking, about 18 minutes. Cool completely in pans on racks.
• For frosting:
• Melt butter in medium saucepan over medium heat. Stir in sugar, cocoa, espresso powder, and 1/2 teaspoon (scant) salt. Gradually stir in cream. Stir until mixture is very hot and just begins to simmer at edges. Reduce heat to low; stir 1 minute to let flavors blend. Transfer to medium bowl; stir in vanilla (frosting will resemble chocolate sauce). Chill until just thickened, stirring occasionally, about 1 1/2 hours. Let stand at room temperature.
• Run knife around cake sides. Carefully invert 1 cake onto plate (cake is very tender); peel off parchment. Spread with 1/2 cup frosting. Invert second cake onto palm of hand. Position cake 2 inches above frosted cake layer. Carefully slide cake onto first cake layer. Peel off parchment. Spread cake with 1⁄2 cup frosting. Repeat with third cake layer. Spread remaining frosting over top and sides of cake. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.
• Cut into wedges and serve.

DEVIL'S FOOD CAKE RECIPE

Steps:

• Preheat oven to 350°F / 180°C. Line the bottom of three 8 inch cake pans with parchment paper, and butter and dust the sides with cocoa powder. Set aside until needed.

COCOA-BUTTERMILK LAYER CAKE

Steps:

• Prep the cake materials: Center a rack in the oven and preheat the oven to 350 F. Butter two 9 x 2-inch round cake pans with a pastry brush, dust the interiors with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.
• For the cake: Whisk together the flour, cocoa, baking soda, baking powder, and salt. Set aside. Beat the butter until soft and creamy in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl. Add the sugar and beat until it is thoroughly blended with the butter, about 2 minutes, scraping down the sides of the bowl halfway through for even mixing. Add the eggs yolks one at a time, then the eggs one at a time, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla.
• Reduce the mixer speed to low. Beginning with the dry ingredients, alternate adding the dry ingredients and the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2. Mix only until each new batch is blended into the batter (i.e., do not overmix). Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans. Bake for 26-30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans.
• For the chocolate malt buttercream: Add the chocolate and half the brown sugar to a heatproof bowl; set the bowl over a saucepan of simmering water to temper (melt) the chocolate and sugar, making sure the bowl doesn't touch the water. Meanwhile, whisk the malt powder and cocoa together in a small bowl; add 3 tablespoons of boiling water and whisk until smooth. Set aside.
• In the stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and fluffy, about 2 minutes. Add the remaining brown sugar and beat until well blended, about 2-3 minutes. Beat in the salt and vanilla extract, then reduce the mixer speed to low.
• When the chocolate and sugar are melted, remove heatproof bowl from the saucepan. Whisking the melted chocolate gently, gradually pour in the malt-cocoa mixture and stir to thoroughly incorporate: it should be dark, smooth, and glossy. Add this chocolate mixture to the stand mixer and mix until smooth, pausing to scrape down the bowl. Still working on low speed, gradually add the confectioners' sugar. When all the sugar is in, raise the mixer speed to medium and beat for a couple of minutes. If the frosting is too thin, pop it in the fridge for a few minutes.
• Remove the cakes from the oven; transfer to racks and cool for about 5 minutes. Run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right side up. (Note: Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)
• Assemble the cake: Place one layer on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, then cover with the second layer of cake. Frost the top and sides (optional) of the cake, smoothing the buttercream for a sleek look or using a spatula, knife, or spoon to swirl it for a more exuberant look. Remove the paper strips after the cake is frosted. Refrigerate the cake for at least 1 hour (or for up to 1 day, if that's more convenient) to set the frosting, then bring it to room temperature before serving.

EASY COCOA 1-LAYER CAKE

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.

OLD-FASHIONED DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 350 degrees (F). Spray two 9-inch round baking pans with non-stick baking pray. Line the bottom of each pan with a round of parchment paper. Then spray the parchment paper with non-stick baking spray. Set aside.
• In a large bowl sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter at medium speed until smooth, about 1 minute.
• Gradually add in both sugars, one at a time, and beat until the sugar has been incorporated into the butter. Then increase the speed to high and beat until the mixture is light and fluffy, about 4 minutes. You may need to stop the mixer and scrape down the sides and bottom of the bowl once in a while to ensure no butter is getting stuck.
• Add in the eggs and egg yolks, one at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. Add in the vanilla extract and beat until combined.
• In a spouted measuring cup, combine the oil and sour cream.
• On the lowest speed setting available, add the flour in three additions, alternating with the sour cream mixture, in two addition, beating until just combined! You should still see the lightest trail of dry ingredients when you stop the mixer.
• Pour in the hot coffee and let the mixture sit, undisturbed, for 30 seconds. Then, using a rubber spatula, gently stir until the batter is just evenly combined.
• Divide the batter evenly among the prepared pans (around 850 grams per pan) and smooth the tops with a rubber spatula.
• Bake in preheated oven for 38 to 45 minutes, or until a toothpick inserted into the center of a cake comes out clean, or with a few moist crumbs attached.
• Place the cakes, in the pans, on a wire rack and cool for 20 minutes. Then invert the cakes onto the rack and let cool completely, about 1 hour.
• Finely chop the chocolate using a large chef's knife. Place the chopped chocolate into the bowl of a stand mixer fitted with the whisk attachment.
• In a small saucepan heat the cream and corn syrup over medium-high heat until the mixture comes just short of a rolling boil. Remove the pan from heat and pour over the chopped chocolate.
• Allow the mixture to sit, undisturbed, for 2 minutes. Then, using a rubber spatula or metal spoon, gently stir until the chocolate is completely melted and the mixture is smooth and glossy. Stir in the vanilla.
• With the mixer on medium-speed, add in the butter, 1 tablespoon at a time, beating well after each addition, and not adding more until the first addition has been completely incorporated into the frosting. Beat in the salt.
• Refrigerate the frosting, loosely covered, for about 1 hour, or until it's firm enough to spread. Frosting may be made up to 24 hours in advance and stored, covered, in the fridge. You'll need to let it come to room temperature before using.
• Using a long, serrated knife, slice off the domed top of each cake layer so it is smooth and even. Then slice each cake in half horizontally, so that you have 4 even layers. Set all of the cake scraps aside, we'll use those later to decorate!
• Place one cake layer on a large plate or cake stand. Spread 1/2 cup of the frosting on top of the cake, covering it completely. Then top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake.
• Using your hands, crumble up the remaining cake scraps until they're in fine crumbs. Pat the crumbs gently around the sides of the cake. You might have leftovers, which you may discard or enjoy as a snack!
• Allow the cake to set for 20 minutes before slicing. Then serve, or store, in the refrigerator, for up to 5 days. Bring to room temperature before serving!

DARK CHOCOLATE MOCHA MOUSSE CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
• Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
• Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
• Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
• Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
• Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
• Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
• Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
• Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
• Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.

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.