CHOCOLATE FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 7m
Yield about 1 pound (enough for 12 cupcakes)
Number Of Ingredients 5
Steps:
- In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
- Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.
LIBBY'S CHOCOLATE CAKE
This is my family's favorite cake. I take it to all family gatherings and to any other functions.
Provided by Elizabeth Pitts
Categories Other Desserts
Time 50m
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 325 degrees F. Butter two 9-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- 2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 23 to 27 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- 3. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- 4. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
- 5. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- 6. Note: I use the Hershey's Special Dark Cocoa it makes a huge difference. And I also use Instant Coffee for the cup of coffee in cake batter
GLUTEN FREE, VEGAN, SUGAR FREE CHOCOLATE CAKE WITH FROSTING
This recipe comes from nourishingmeals.com Go to the website to see pictures and reviews. I haven't made this yet, but will get to it soon. This cake uses maple syrup for the sweetener. The cake also gets great reviews on the website.
Provided by valgal123
Categories Dessert
Time 45m
Yield 8-12 slices, 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F. Grease two 9-inch cake pans.
- In a medium sized bowl place the brown rice flour, tapioca flour, cocoa powder, baking soda, xanthan gum, and sea salt; mix together well with a fork or wire whisk.
- Place the prunes in a small bowl and pour the boiling water over them. Let stand for about 10 minutes.
- Place the prunes and water into a blender and add the coconut oil, maple syrup, water, apple cider vinegar, and vanilla. Blend until very smooth. Pour the wet ingredients into the dry and mix well, though be careful not to over mix.
- Immediately pour batter into prepared pans. Bake for about 25 minutes. Let stand for a few minutes in the pan and then gently invert onto a wire rack to cool. Let cool completely before frosting.
- Frosting.
- Place all ingredients into a mixing bowl and whip up with an electric mixer until light and fluffy. This can be made a day ahead of time, stored at room temperature Just re-whip before frosting the cake.
Nutrition Facts : Calories 959, Fat 67.2, SaturatedFat 25.5, Sodium 392, Carbohydrate 89.8, Fiber 6.5, Sugar 33, Protein 5
LIBBIE'S GERMAN SWEET CHOCOLATE CAKE WITH FROSTING
This one is a different version of the chocolate cake. It has been used a lot so here it goes. It is probably older and the one your Grandma made. I have a lot of those recipes.
Provided by Dienia B.
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 17
Steps:
- sift dry ingredients.
- into a bowl.
- blend butter and sugar.
- add 1/4 c buttermilk plus 2 tablespoons.
- add chocolate which has been melted and cooled.
- eggs (some recipes separate the eggs and beat egg whites if that's what you want to do do it.
- vanilla beat 2 minutes.
- add dry ingredients.
- add rest of buttermilk beat 2 more minutes.
- if you've beaten your egg white fold in here.
- pour into buttered floured ,( i would do cocoa over butter instead of flour).
- 9x12 cake pan bake 30 minutes no heat given I'm guessing 375 degrees.
- frosting:.
- cook the milk sugar and egg yolks and butter.
- bring to a boil stirring constantly cook 1 minute at boil.
- stir in coconut nuts and vanilla.
- frost cake.
Nutrition Facts : Calories 4635.4, Fat 227, SaturatedFat 131.9, Cholesterol 1044.6, Sodium 3213.5, Carbohydrate 615.9, Fiber 19.3, Sugar 415.8, Protein 63
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