KILLER CHOCOLATE CAKE
Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake together.
Provided by Raquel Pelzel
Categories Dessert Cake Bake Chocolate Dark Chocolate Soy Sauce Buttermilk
Yield Makes one 9-by-13-inch frosted cake
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350°F. Grease a 9-by-13-inch glass or metal cake pan with the 1 tablespoon of room temperature butter.
- Whisk together the flour, cocoa, baking powder, baking soda, and salt in a large bowl. Combine the buttermilk and vanilla in a medium bowl or a 2-cup liquid measuring cup.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if using a handheld mixer), cream the 1 cup of butter and the brown sugar on low speed until creamy and well combined. Increase the speed to medium-high and beat until light and airy, about 2 minutes. Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well between each addition and scraping down the side and bottom of the bowl as needed. Once all 3 eggs are added, beat for 1 minute on medium speed to get the mixture nice and fluffy.
- Reduce the speed to medium-low and add the flour mixture alternately with the buttermilk mixture in three batches, starting with the flour. Add the melted chocolate and mix on medium speed until well incorporated, stopping the mixer to scrape down the side and bottom of the bowl as needed.
- Use a rubber or offset spatula to scrape the batter into the prepared pan and even it out as much as possible. Bake until a cake tester inserted into the center of the cake comes out clean and the center of the cake resists light pressure, about 40 minutes. Remove from the oven and set aside to cool completely, at least 2 hours, before frosting.
- Make the frosting: Put the butter in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl, if using a handheld mixer). Beat on medium-high speed until smooth. Turn off the mixer and sift the confectioners' sugar into the bowl and combine on low speed. Add the melted chocolate, soy sauce, and vanilla and beat on low speed until combined. Increase the mixer speed to medium-low and whip until glossy, 15 to 30 seconds.
- Use an offset spatula or butter knife to spread the frosting on top of the cooled cake. Cut into squares and serve.
- DO AHEAD: The cake will keep, loosely covered with plastic wrap in the refrigerator, for up to 3 days. Let it sit out at room temperature for 15 to 20 minutes before slicing and serving.
KILLER CHOCOLATE CAKE..
Make and share this Killer Chocolate Cake.. recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- to make Killer Cake:.
- Preheat oven to 350*.Lightly grease and flour 13x9 baking pan.
- Combine all ingredients in large mixing bowl with electric mixer on low to combine and then medium speed for 2 minutes.
- Pour cake and pour into prepared 13x9 pan. Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and freeze immediately.
- DO NOT COOL FIRST!
- FROSTING:.
- In a large bowl, combine softened cream cheese with 1 cup powdered sugar and beat till well combined.
- Gradually add granulated sugar and 1 tsp vanilla.Mix well.
- Fold in 12 oz Cool Whip till well incorporated.
- Spread frosting on frozen cake and then sprinkle with 1 cup toasted, chopped pecans and 2 Hershey bars, chopped.
- Refrigerate, Be sure it is thawed before serving.
Nutrition Facts : Calories 786.2, Fat 64.6, SaturatedFat 23.1, Cholesterol 119.3, Sodium 316.2, Carbohydrate 46.1, Fiber 2.1, Sugar 36.7, Protein 8.9
KILLER CHOCOLATE CAKE
Deliciously rich Killer Chocolate Cake with chocolate ganache and mascarpone cream layers. Perforce for any celebration.
Provided by vegetariandepartment
Categories Dessert
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- First of all, we need to make the base. Preheat the oven to 150C or 300F degrees.
- Melt the chocolate in the hot water bath. Brake the chocolate into smaller pieces, place into heatproof ball, add butter and place bowl over a saucepan of simmering water. Make sure the ball does not touch the water.
- To the melted chocolate and butter mixture add sugar, coffee and hot water. Mix well and stir until sugar dissolves. Remove from hot water bath and let it cool down for about 15 minute.
- Next add milk to the chocolate mixture. Milk must be cold as it should also lower the temperature of the mixture.
- Using a hand mixer whisk in eggs one at a time.
- Add sieved flour, cocoa, bicarbonate of soda, baking powder, salt and mix well either with a wooden spoon or hand mixer until combined.
- In the end add vegetable oil and vanilla.
- With a small piece of butter grease 20cm loose bottom cake tin. It should be a deep one as well - approximately 10cm deep as the cake will rise twice in size.
- Line the tin with parchment paper. Spoon the mixture into the tin and bake for 2 HOURS.
- When base is ready remove it from the oven, let it cool down so you can handle. Carefully remove from the tin and let it cool down completely.
- Now you can start preparing the ganache by melting the chocolate in hot water bath same way as described above just without the butter.
- When chocolate is fully melted remove from hot water bath to cool down (approx. 10min) and add double cream. Mix well until fully combined and glossy.
- Next step is to make mascarpone cream. Whip the double cream with icing sugar and lemon juice. Add mascarpone and mix well.
- Cut the base into 3 equal layers and spread mascarpone cream on two of the layers. (reserve a little bit of cream for later) Stuck them on top of each other finishing up with a layer with no mascarpone cream. "plaster" the gaps with remaining mascarpone cream so it looks neat and tidy.
- Pour the ganache on top of the cake and spread it evenly.
- When I am covering the cakes with ganache (or any other liquid-ish glazing) I put it onto oven rack so when the glazing is dripping off the sides it goes straight through without flooding the sides and leaving cake looking untidy. Just make sure you put foil or baking tray under the oven rack to catch all the excess ganache without making too much of a mess.
- Decorate the cake with fruits berries and/or chocolate garnishes.
Nutrition Facts : Calories 612.2, Fat 32.5, SaturatedFat 18.4, Cholesterol 100.5, Sodium 641.7, Carbohydrate 79.7, Fiber 5.3, Sugar 46.1, Protein 9.3
KILLER CHOCOLATE MOUSSE
There's one really good reason to make this - chocolate! It's what makes the world go round, especially for my girls, they go mad for this. You can make it a few days before then pimp it up at the last minute. It's perfect for any meal over Christmas, though I do like to keep things traditional on the day itself. This is also a good one to do with the kids, as they can get involved in all the prep.
Provided by Jamie Oliver
Categories dessert
Time 1h35m
Yield Serves 10
Number Of Ingredients 9
Steps:
- Place the chocolate and a tiny pinch of sea salt in a heatproof bowl over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl. Leave to slowly melt, stirring occasionally. Meanwhile, in another bowl add the sugar to the egg yolks and beat until it has dissolved and is silky-smooth. Whisk the whites in a clean bowl with a tiny pinch of salt until they form soft peaks. Cook's Note: You should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until it forms soft peaks. Once the chocolate has melted, carefully lift the bowl out of the pan and put it to one side. Mix 2 1/2 ounces/ 75 ml of amaretto and the cocoa powder into your egg yolks then tip the whipped cream in and mix again. Fold through the melted chocolate until everything is well combined. Finish by tipping in the egg whites and keep folding gently, from the outside in, doing a figure-of-eight, until the mix is smooth and evenly coloured. Spoon or ladle the mousse into a big serving bowl or divide it between little glasses or cappuccino cups. Cover with cling film then pop in the refrigerator for 1 to 2 hours until set. Right before you're ready to serve your guests, dust some cocoa powder over the mousse. Pop the dried cherries in a small pan with the rest of the amaretto then top up with enough water to just cover the berries. Bring to the boil, then turn the heat off and leave to stand for a bit. Bash up the packets of sesame snaps in a pestle and mortar then open them and tip the contents into the mortar. Serve that next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and customize their own mousse. It may look a bit rustic, but honestly, it's the best chocolate mousse I've ever tasted!
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