Glossy Chocolate Frosting For Dons Birthday Cake Food

OLD FASHIONED CHOCOLATE CAKE WITH GLOSSY CHOCOLATE ICING

Steps:

• Preheat oven to 350 with rack in the center.
• Spray two 8" round cake pans with nonstick spray.
• Whisk dry cake ingredients together in a large mixing bowl.
• Combine water, oil, vinegar, instant coffee granules, and vanilla in a large measuring cup.
• Add to the dry ingredients and whisk until combined- a few lumps are ok.
• Divide batter between the two pans (about 3 cups each), then bake until toothpick inserted in center comes out clean (35- 40 min).
• Cool cakes for 15 minutes on a rack, then invert them onto the rack.
• Leave upside down until completely cooled before frosting them.
• To make icing, melt butter in large saucepan over medium heat.
• Stir in sugar, cocoa, and salt- the mixture will be thick/grainy.
• Combine cream, sour cream and coffee granules in a large measuring cup, mixing until smooth.
• Gradually add cream mixture to chocolate until blended and smooth.
• Cook until sugar has dissolved, and mixture is smooth and hot to the touch.
• DO NOT BOIL.
• Take mixture off the heat, and add vanilla.
• Cool at room temperature until spreadable (up to three hours).
• If it isn't getting thick enough to be spreadable, put in the refrigerator until thick enough to spread.
• If it gets too thick to spread easily, warm gently in the microwave until it's just right (20 seconds or so, repeat if necessary).
• Stir well, and ice cake, frosting first layer, then placing second layer on top, and icing the top and then the sides.

GLOSSY CHOCOLATE FROSTING

Steps:

• In a saucepan, combine the sugar, sugar substitute, cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cupcakes or cake while frosting is still warm.

SHINY CHOCOLATE GLAZE

Steps:

• Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. use immediately.

GLOSSY CHOCOLATE FROSTING

Steps:

• 1. WHISK together cream, sugar and corn syrup in a 2-quart saucepan. Bring to a boil over medium heat, whisking until sugar is dissolved. Remove pan from heat. Whisk in chocolate chips until melted and mixture is smooth. Cut shortening into pieces. Add to frosting, whisking until smooth. Pour into bowl. Refrigerate until spreadable, about 30-45 minutes.

VANILLA BIRTHDAY CAKE WITH CHOCOLATE FROSTING

Steps:

• Adjust the racks to the center of the oven and preheat to 350 degrees F. Spray two 9-by-1-1/2-inch round cake pans with nonstick spray.
• Add the granulated sugar and butter to the bowl of a stand mixer outfitted with the paddle attachment. Beat until creamy, just 2 minutes. Add the eggs one at a time to the mixture and beat until mixed together.
• Whisk together the cake flour, all-purpose flour, baking powder and salt in a medium bowl. In a measuring cup, mix the milk and vanilla extract together. Turn the mixer back to medium speed and add the flour mixture and milk mixture alternately to create a smooth batter.
• Evenly divide the cake batter between the prepared pans. Bake until the cakes start pulling away from the edges of the pan and a toothpick inserted into the center of the cakes comes out clean, 30 to 35 minutes. Cool the cakes for 10 minutes in their pans, then turn them out on a wire rack to cool completely before frosting.
• Frost the cake by tucking parchment underneath the first cake layer and the cake plate. Spread the Chocolate Frosting evenly over the first layer, then place the second cake on top. Frost the top of the cake, then work your way over the sides. Remove the parchment and serve.
• Add the chopped chocolate to a heatproof bowl and set over a lightly simmering pot of water (make sure the bottom of the pot is not touching the water). Stir until the chocolate is completely smooth and melted. Remove from the heat and cool until room temperature, about 15 minutes.
• Add the confectioners' sugar to a medium bowl and whisk out the lumps.
• Beat the butter in a stand mixer outfitted with the paddle attachment until creamy. Add the cooled melted chocolate. Gradually add the confectioners' sugar in 3 batches and beat until combined. Add the milk, vanilla and salt, and beat until the mixture is creamy, well mixed and spreadable.

DEVIL'S FOOD CAKE WITH MILK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess.
• In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
• Divide batter between prepared pans (or cupcake tins); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (or 18 to 20 minutes for cupcakes).
• Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
• Make the frosting: Finely chop both the bittersweet and milk chocolates. Place into a mixing bowl. Set aside.
• In a small saucepan, bring heavy cream and corn syrup to a boil. Take off the heat and pour over chocolate. Let stand for 2 to 3 minutes.
• Starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Let cool at room temperature.
• Using a stand mixer with a whisk attachment, beat at medium speed and gradually add butter until frosting is smooth and silky.
• Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter to frost. With an offset spatula, spread top with 3/4 cup milk chocolate frosting. Place the second cake layer on top.
• For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.
• Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

BIRTHDAY CAKE WITH CHOCOLATE FROSTING

Steps:

• To make the cake:
• Position a rack in the center of the oven and preheat to 350 degrees F. Brush two 8-inch round cake pans with oil, line the bottoms with circles of parchment paper, lightly brush the paper and pan with oil, and dust with flour.
• Put the flour, baking powder, and salt into the bowl of a food processor. Add the sugar and orange zest and pulse a few times to combine evenly. Cut the butter into small pieces and add to dry ingredients. Pulse until the mixture looks like coarse sand, with some pea-size bits of butter, about 5 times.
• Whisk the milk, eggs, and vanilla together in a liquid measuring cup. With the processor running, pour in the wet ingredients and process to make a smooth batter (this takes less than a minute). Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
• Cool the cakes on a rack for 15 minutes. Then run a knife around the edges of the pans, turn the cakes out onto a plate, and peel off the paper. Flip the cakes upright and cool completely on the rack, about 45 minutes. (This is important-icing a warm cake is not a happy thing).
• When ready to ice the cake, make the frosting:
• Put the chocolates in a medium microwave-safe bowl. Microwave on medium for a minute, stir, and repeat until chocolate melts, about 3 minutes in all. (Or put chocolates in a heatproof bowl set over an inch or so of water at a very slow simmer; set the bowl on the pan; don't let the bowl touch the water. Stir occasionally until smooth.)
• Let chocolate cool slightly. Stir the sour cream, coffee, and vanilla into the chocolates. Beat with a handheld electric mixer until frosting is silky and fluffy. (Spread frosting soon after making it; it firms up at room temperature.)
• Set a large flat plate on a large inverted bowl or bottom of a salad spinner (of course, if you have a cake stand, use that). Dab a little frosting in the center of the plate and place a cake layer, top side up, on top. With an offset spatula, scoop about one-third of the frosting onto the cake and spread it evenly to the edge of the cake. Place the other layer on top and press down lightly. Spread another third of the frosting around the sides. Spread the remaining frosting on the top of the cake. Lightly touch the frosting with the back of a spoon to make swirly peaks. Serve immediately or set aside at room temperature for up to 2 hours before serving. If refrigerating the cake, bring to room temperature 30 minutes before serving.

DEVIL'S FOOD CAKE

Steps:

• Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
• Butter two 9″ x 2″ cake pans and line the bottoms with circles of parchment paper.