DEEPEST DARKEST CHOCOLATE CHEESECAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 14h
Yield One 9-inch cheesecake
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch-diameter springform pan with cooking spray.
- For the crust: In a food processor, grind the cookies until finely ground. Blend in the sugar and salt. Add the melted butter and process until well blended; it should be the consistency of wet sand. Press the crumbs evenly onto the bottom (not the sides) of the prepared pan. (Or just place the cookie crumb-sugar mixture in the pan, pour the melted butter in and combine.) Press the mixture into the bottom of the pan and bake just until set, about 7 minutes. Allow it to cool while preparing the filling.
- For the filling: Place the chocolate in a microwave-safe bowl and heat until melted, 2 to 3 minutes, stirring every minute until the chocolate is completely melted. In a medium bowl, whisk the sugar and cocoa powder together, smoothing out any lumps of cocoa powder. In a stand mixer, beat the cream cheese until light and fluffy, about 2 minutes, and then add the sugar-cocoa powder mixture. Add the orange zest, prepared coffee or espresso powder at this time, if using. Beat until fully incorporated, scraping down the sides and bottom with a rubber scraper when necessary. Blend in the eggs, 1 at a time. Mix in the lukewarm chocolate and stir until combined.
- Pour the filling over the cooled crust, tap the pan on the table top to remove any air pockets, and then smooth the top to even out. Bake until the center is just set (jiggles like set gelatin) and looks just dry, about 1 hour 10 minutes, rotating halfway. Cool 5 minutes. Run a knife around sides of the cake to loosen, but do not remove from the springform pan. Chill the cake in the refrigerator overnight.
- For the glaze: Stir the heavy cream, chopped chocolate, honey and prepared coffee in a heavy, medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2-inch of the cheesecake's edge and filling any cracks. Chill until topping is set, about 1 hour.
- Transfer the cheesecake to a platter and release from the springform pan. Serve cold, or allow to come to room temperature, about 2 hours.
DEVIL'S FOOD CAKE WITH PEPPERMINT FROSTING
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Provided by Claudia Fleming
Categories Cake Mixer Chocolate Dessert Bake Christmas Kid-Friendly Family Reunion Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 26
Steps:
- For cake:
- Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
- For dark chocolate ganache:
- Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.
- For white chocolate cream:
- Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Chill.
- Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD: Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
- Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.
- For peppermint frosting:
- Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
- Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill.
CHOCOLATE PEPPERMINT CAKE
Guests make sure to save room for this light and moist cake with its refreshing mint flavor and chocolate glaze. Its seasonal look makes it perfect for Christmas...a holiday birthday party...or other festive gatherings!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 23
Steps:
- In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top. , For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.
Nutrition Facts :
DEEP DARK CHOCOLATE CAKE
Make and share this Deep Dark Chocolate Cake recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease and flour one 13 x 9-inch baking pan.
- If you want a layer cake, use two 9-inch pans.
- In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt.
- Add eggs, buttermilk, coffee (if making with instant, use 2 tsp to make 1 cup), oil and vanilla; beat on medium speed of electric mixer 2 minutes. Batter will be thin.
- Pour into prepared pan.
- Bake until cake tester inserted in centre comes out clean (30-35 minutes for round pans, 35-40 minutes for rectangular pans).
- Cool 10 minutes; (if using 9-inch round cake pans, remove from pan) and cool on wire racks.
- Cool completely, then frost with your favourite vanilla icing.
Nutrition Facts : Calories 237.8, Fat 8.1, SaturatedFat 0.8, Cholesterol 23.9, Sodium 351.2, Carbohydrate 38.6, Fiber 1.1, Sugar 25.8, Protein 3.5
DEVIL'S FOOD LAYER CAKE WITH PEPPERMINT FROSTING
This showstopping cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting. To give the final product pastry-shop flair, set a pile of chocolate curls in the center. Or lean chocolate shards against each other, teepee style I saw a photo, a mighty beautiful one, of this cake and it was like I was mesmerized! We will use it for the Christmas Dinner that we have for the resident's and all of their family members. Bon Apetit Magazine, Cover Photo, December 2008.Recipe by pastry chef, Claudia Fleming, co-owner of The North Fork Table & Inn in New York.
Provided by Manami
Categories < 4 Hours
Time 2h10m
Yield 1 4 LAYER CAKE
Number Of Ingredients 22
Steps:
- PREPARE CAKE:.
- Position rack in center of oven; preheat to 350°F
- Butter two 9-inch-diameter cake pans with 2-inch-high sides.
- Dust pans with flour; tap out excess.
- Whisk flour, baking powder, baking soda, salt and sugar in medium bowl to blend.
- Using electric mixer, beat sugar and butter in large bowl until well blended.
- Beat in eggs 1 at a time, beating well after each addition.
- Beat in yolk.
- Add cocoa and beat until well blended.
- Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition.
- Divide batter between prepared pans; smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes.
- Cool cakes in pans on racks 15 minutes; invert cakes onto racks and cool completely.
- *(Can be made 1 day ahead. Wrap in foil; store at room temperature.)
- PREPARE DARK CHOCOLATE GANACHE:.
- Bring cream and corn syrup to simmer in medium saucepan.
- Remove from heat; add chocolate and whisk until melted and smooth.
- Transfer to small bowl; chill until firm enough to spread, about 1 hour.
- **(Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.)
- PREPARE WHITE CHOCLATE CREAM:.
- Place white chocolate in large heatproof bowl.
- Bring 1 cup cream to simmer in saucepan.
- Pour hot cream over white chocolate.
- Let stand 1 minute; whisk until smooth; whisk in extract.
- Cover; chill until mixture thickens and is cold, at least 4 hours.
- ***(Can be made 1 day ahead. Chill).
- Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form.
- ****(Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.)
- ASSEMBLING THE CAKE:.
- Using long serrated knife, cut each cake horizontally in half.
- Place 1 cake layer on platter, cut side up.
- Spread 1/3 of dark chocolate ganache over cake.
- Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges.
- Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream.
- Repeat with third cake layer, cut side up, remaining ganache, and remaining cream.
- Cover with fourth cake layer, cut side down.
- Chill while preparing frosting.
- PREPARE PEPPERMINT FROSTING:.
- Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer.
- Whisk by hand to blend well.
- Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes.
- Whisk in peppermint extract.
- Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment.
- Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
- Using offset spatula and working quickly, spread frosting over top and sides of cake.
- Sprinkle chocolate curls over top and sides.
- ***** (DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill.).
- E N J O Y !
Nutrition Facts : Calories 12505.4, Fat 712.5, SaturatedFat 435.6, Cholesterol 2792.8, Sodium 5861.4, Carbohydrate 1500.5, Fiber 44.7, Sugar 1124.8, Protein 130.9
DARK TRIPLE CHOCOLATE CAKE
You can dress this cake up a million different ways and take it out or enjoy it at home simply naked.
Provided by Kathy
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl combine all ingredients except chocolate chips.
- Beat 4 minutes.
- Fold in chocolate chips.
- Bake in a greased and floured 12 cup bundt pan at 350 for 50-60 minutes or until toothpick comes out clean.
- Cool in pan for 15 minutes then turn onto serving plate.
Nutrition Facts : Calories 549.2, Fat 33.1, SaturatedFat 10.9, Cholesterol 86.4, Sodium 623.4, Carbohydrate 63.6, Fiber 3.1, Sugar 41.4, Protein 7.3
DON'T BE AFRAID OF THE DEEP, DARK PAREVE CHOCOLATE CAKE!
Does the world need another chocolate cake recipe? Maybe! Passed on by my friend Dini, this is a big cake that stays moist and serves her many wonderful children plus some. Fabulous plain, with icing sugar sprinkled or a pareve chocolate "cream-cheese" frosting made with Tofutti cream cheese.
Provided by Jay3fer
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Beat eggs and oil together in large bowl with electric mixer.
- Add sugar and vanilla and beat until well-mixed.
- In a separate bowl, mix flour, baking powder, salt, baking soda and cocoa together.
- Slowly add dry ingredients to large bowl with liquids, scraping down occasionally, until evenly moistened.
- Slowly add coffee, pouring over the mixture. It may splash / splatter initially - that's why you're using a big bowl - but will gradually take on a nice, smooth consistency.
- Pour mixture into a greased, 9 x 13 pan.
- Bake 1 hour at 350* until cake tests clean with skewer or knife.
DEEP, DARK CHOCOLATE CAKE
This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian Meringue. This cake has a tendency to really stick to the pan. Be sure to spray the pan well with nonstick cooking spray and line the bottom of the round pans, or use parchment or Release foil in the rectangular pan.
Provided by Shirley O. Corriher
Categories Dessert Cake Chocolate Buttermilk Egg Bake Birthday Party Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly
Yield Makes One 13 x 9 x 2-inch (33 x 23 x 5-cm) Sheet Cake or Two 9 x 2-inch (23 x 5-cm) Round Layers
Number Of Ingredients 12
Steps:
- Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350°F/177°C.
- Spray VERY GENEROUSLY a 13 x 9 x 2-inch (33 x 23 x 5-cm) rectangular pan or two 9 x 2-inch (23 x 5-cm) round cake pans with nonstick cooking spray. Line the bottom of the round pans with parchment and spray on top of the parchment. With the rectangular pan, line and extend up the long sides with a piece of Release foil or parchment sprayed lightly with nonstick cooking spray.
- In a heavy saucepan, stir together the sugar, salt, cocoa, and baking soda. In another saucepan, bring 1 cup (237 ml) water to a boil. Stirring constantly, pour boiling water a little at a time into the cocoa mixture. It will bubble up at first and then get dark and thicken. Stir the cocoa mixture briskly. Place on the heat and bring back to a boil. Turn off the heat and allow to stand in the hot saucepan for at least 10 minutes.
- Pour the hot cocoa mixture into a mixing bowl. Add the oil and vanilla and beat on low speed for about 10 seconds. On low speed, beat the flour into the batter and then, with a minimum of beating, beat in the egg yolks, whole eggs, and buttermilk. This is a thin batter. Pour the batter into the prepared pan or pans. Place in the oven on the stone and bake until the center feels springy to the touch, about 25 minutes for round layers or 35 minutes for the sheet cake. Allow to cool in the pan for about 10 minutes on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely before icing.
CHOCOLATE CAKE WITH PEPPERMINT FROSTING
Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy peppermint buttercream frosting makes it a festive treat. A bit of optional red food coloring gives the frosting those classic peppermint candy stripes, and you can dress the cake up even more with sprinkles and shaved chocolate for a special occasion. The oil in the cake makes it extra moist, and it keeps well on the counter for a few days - if it lasts that long.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h
Yield One 8-by-8-inch square or 9-inch round cake
Number Of Ingredients 20
Steps:
- Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
- In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
- Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
- Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
- While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
- Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.
DARK CHOCOLATE PEPPERMINT BARK
Classic dark chocolate peppermint bark gets a new look by swirling dark and white chocolate together. You can also layer them if you wish. Be sure to use real peppermint oil (not extract) so your chocolate won't seize into a big clump. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 pounds.
Number Of Ingredients 4
Steps:
- Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir in peppermint oil until smooth. Spread into prepared pan. Melt dark chocolate chips in another bowl. Drizzle over top of white layer; cut through mixtures with a knife to swirl. Sprinkle with peppermint candies (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
LETHAL PEPPERMINT CHOCOLATE CAKE
If you are a peppermint fan-atic, this cake will quickly become a favorite! Perfect cake for Christmas get togethers, or anytime you have a hankering for chocolate and peppermint. Recipe from "The Cake Mix Doctor..." I think this cake tastes best if allowed to sit for about 24 hours to let the flavors meld. Passive work time includes cooling time for cake and ganache
Provided by Dragonfly AZ
Categories Dessert
Time 4h50m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Grease and flour 2 round cake pans.
- Preheat oven to 350.
- In a large mixing bowl, beat together cake ingredients on low for 1 minute, scraping sides of bowl occasionally.
- Increase mixing speed to medium high and beat for 2 minutes more.
- Pour batter into cake pans and bake for 25-30 minutes, or until they test done.
- Remove from oven and cool completely.
- While cooling, prepare Ganache:.
- Put all ganache ingredients in 2 cup glass measuring cup.
- Cook on 50% power in microwave for 2-3 minutes, stirring well after each minute until chocolate is completely melted and mixture is smooth.
- Cover tightly and let sit for 3-4 hours or until it reaches spreading consistency. If it gets too thick, place in a pan of hot water over medium heat and stir until softens.
- To make filling:.
- Place butter and cream cheese in mixing bowl.
- Cream together until smooth and fluffy.
- Add candy, sugar, flavoring (or schnapps) and about 2 Tbs milk.
- Beat, adding additional milk until mixture is fluffy.
- When cakes are cool, layer them with the filling between layers, reserving about 1/2 cup of the filling for garnish, if you wish.
- Frost layers with cooled ganache.
- Pipe remaining filling on top of cake, or just sprinkle with crushed candy canes.
- Refrigerate to set ganache.
MOLTEN PEPPERMINT-CHOCOLATE CAKES
I doctored up a recipe I found in the newspaper years ago. When you see the gooey chocolate dripping out, you know you're in for an awesome dessert. -Genise Krause, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a small heavy saucepan, heat butter and chocolate over low heat until blended, stirring constantly; transfer to a large bowl., Add eggs, egg yolks, sugar, extract and salt to chocolate mixture; mix well. Stir in flour. Pour into four greased 6-oz. custard cups or ramekins., Place custard cups on a baking sheet. Bake 10-12 minutes or until a thermometer reads 160° and edges of cakes are set., Remove from oven; let stand 1 minute. Run a knife around sides of cakes; remove to dessert plates. Dust with confectioners' sugar. Serve immediately.
Nutrition Facts : Calories 509 calories, Fat 40g fat (22g saturated fat), Cholesterol 268mg cholesterol, Sodium 274mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 8g protein.
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