LYNNIE THE K'S GREATEST CHOCOLATE ICING
Mom's best icing - we couldn't wait to lick the bowl! If she didn't get the cake frosted quick enough we could eat all of it!
Provided by greyghost
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Melt butter in pan- remove immediately and add cocoa.
- Mix until smooth.
- Add milk, powdered sugar, vanilla and salt.
- Can add more powdered sugar to make thicker or more milk to make thinner depending on consistency desired.
WORLD'S BEST CHOCOLATE CAKE
The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World's Best Chocolate Cake." It could actually be called lots of things: "world's easiest cake," possibly, requiring nothing more than one large bowl to make it all in. Or "most versatile cake," given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.
- Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don't think you have missed something; this is how it should be.
- Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don't worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
- Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)
- Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it's not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)
- Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.
- Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.
Nutrition Facts : @context http, Calories 914, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 67 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 40 grams, Sodium 565 milligrams, Sugar 35 grams, TransFat 1 gram
SHINY KAHLUA CHOCOLATE ICING
I made Recipe #120317 over the weekend that was so beautiful. When I said I was just going to sprinkle powdered sugar on it, my DH said "but we have frosting" There was no way I was going to top this cake with canned frosting.... So I got busy and made this. I'm so glad I did... made the cake *Shine* and tasted so decadent.... rave reviews!!! Toot toot.... Had to get it on Zaar before I forgot how I made it ;)
Provided by Vseward Chef-V
Categories Dessert
Time 13m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Dump all ingredients into a medium sauce pan and cook on medium heat.
- Whisk until smooth and all ingredients have combined and melted.
- Drizzle over cooled cake while warm.
- Store leftover in fridge and serve with icecream!
- ENJOY with someone you love!
Nutrition Facts : Calories 1548, Fat 120.1, SaturatedFat 67.5, Cholesterol 177.4, Sodium 64.1, Carbohydrate 136.4, Fiber 9.9, Sugar 109.3, Protein 9.5
LYNN'S LUSCIOUS CHOCOLATE CAKE
I have been making this recipe for years. It is the moistest chocolate cake ever. It originally came from Hershey's but is adapted to my family.
Provided by Lavender Lynn
Categories Dessert
Time 55m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Combine all dry ingredients.
- Put into large mixing bowl with the rest of ingredients except for water.
- Add boiling water and stir. (Don't worry, your batter will not be thick.
- Put into greased 9 x 13, or 2 8inch cake pans that have been greased and floured.
- Bake at 350 degreesF.
- Bake layers for 30-35 minutes.
- Bake 9 x 13 for 35 to 40 minutes.
Nutrition Facts : Calories 185.9, Fat 5.8, SaturatedFat 0.5, Cholesterol 18.9, Sodium 250.9, Carbohydrate 31.1, Fiber 0.9, Sugar 20.7, Protein 2.8
MILK CHOCOLATE FROSTED LAYER CAKE
This light and delicate square layer chocolate cake is loaded with an ultra creamy milk chocolate icing. Be sure to use cake flour, not all-purpose, to give your cake its delicate texture. Instead of slicing into squares, I prefer to slice vertically down the center, then cut slices horizontally about 1 inch apiece. I found this recipe in Food an Wine magazine. Cook time also reflects cooling time.
Provided by Bev I Am
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°.
- Butter and flour two 9" -square cake pans; set aside.
- In a medium bowl, whisk the cake flour, cocoa and baking powder; set aside.
- In a medium saucepan, melt the butter in the milk over low heat.
- Transfer to a large bowl and allow to cool slightly.
- Whisk in the egg yolks and 1/2 cup of the sugar.
- Add the dry ingredients and whisk until smooth; set aside.
- In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat at medium-high speed until the whites are stiff and glossy.
- Fold beaten egg whites into the batter until no streaks remain.
- Divide the batter between the two cake pans and bake for 25 minutes, or until the cakes are springy and a toothpick inserted in the centers comes out clean.
- Transfer the cakes to a rack and allow to cool completely.
- While the cakes are cooling, in a medium saucepan, bring the heavy cream to a simmer.
- Put the chocolate in a heatproof bowl and pour the hot cream on top.
- Allow to stand for 3 minutes, then whisk melted chocolate until smooth.
- Let the frosting stand at room temperature, stirring occasionally, until thick enough to spread, about 1 hour.
- Turn the cakes out of the pans and put one layer on a plate.
- Top with 1 cup of the frosting, spreading it to the edge.
- Top with the second layer and spread the remaining frosting over the top and sides.
- Let the cake stand at room temperature for about 30 minutes before cutting into squares.
- Serve and enjoy.
Nutrition Facts : Calories 704.8, Fat 46.4, SaturatedFat 25.8, Cholesterol 201.2, Sodium 126, Carbohydrate 64, Fiber 2.8, Sugar 46.7, Protein 10.1
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