SALTED CARAMEL MILK CHOCOLATE CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h15m
Yield 2 (9-inch) cake layers
Number Of Ingredients 19
Steps:
- Put your chocolates in a big bowl. Put the sugar and 1/2 cup water in a saucepan and place over medium heat. Stir until the sugar dissolves and bring up to a boil. As soon that happens, stop stirring and let it boil until it turns an amber color, 8 to 10 minutes or so. (If you think that it needs another stir, brush down the sides of the pan with a wet pastry brush, and stir the entire mixture, picking up the pot itself by the handle, being careful not to touch the caramel or else it could crystallize.) Once the mixture reaches that dark amber color, turn the heat down. Stand back from the pot and add the cream very slowly, stirring with a heatproof spatula. (If you are nervous about the steam, wear a kitchen glove to protect your hand.) Continue to stir until all is incorporated. Once the mixture is smooth, stir in the fine salt. Take off the heat and pour the caramel over the bowl of chocolate. Whisk to combine, making sure all the chocolate melts. Pop in the fridge for about 1 hour until completely chilled.
- Take the frosting out of the fridge and beat it with a hand mixer just until it becomes spreadable. Add the butter in pieces and mix until it's all combined. Pop back into the refrigerator for another hour.
- Place 1 cake layer on a cake platter, flat-side up. (You want the cake flat-side up so when you get into it you'll have nice and even layers.) Evenly spread 2 cups of the frosting over the top. Sprinkle with sea salt flakes, then put the other cake layer on top, flat-side up. Spread the rest of the frosting over the top and on the sides of the cake. Sprinkle the top with more salt flakes.
- Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.
- Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
- Pour half the batter in each pan and spread it evenly with a spatula or butter knife. Bake until a toothpick comes out clean, 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.
ONE-BOWL MILK CHOCOLATE CAKE WITH CHOCOLATE-CARAMEL FROSTING
Real milk chocolate-not just cocoa powder-gives this cake its rich, chocolatey flavor. With a foolproof, one-bowl preparation, effortless frosting, and portability, this cake is sure to be your new go-to for special occasions and backyard barbecues.
Provided by Rhoda Boone
Categories #CAKEWEEK Cake Chocolate Father's Day Potluck Butterscotch/Caramel Bake Dessert Birthday Wedding Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 15
Number Of Ingredients 18
Steps:
- Bake the cake:
- Preheat oven to 350°F. Butter a 13x9" pan and dust with 2 Tbsp. cocoa powder, tapping out excess.
- Melt remaining 1 cup butter in a small saucepan over medium heat. Add chocolate and remaining 1/2 cup cocoa powder; cook, whisking constantly, until smooth. Let cool slightly.
- Whisk eggs and vanilla in a large bowl. Add sugar and whisk until smooth, lightened in color, and slightly aerated, about 2 minutes. Stream in buttermilk while whisking, then stream in chocolate mixture while whisking until smooth.
- Sift flour, baking powder, baking soda, and salt into chocolate mixture. Whisk until batter is mostly smooth (there will be a few small lumps). Transfer to prepared pan.
- Bake cake until a tester inserted into the center comes out clean, 35-40 minutes. Transfer pan to a wire rack and let cake cool completely.
- Make the frosting:
- Slice 2 oz. chocolate into long, thin shards; reserve for decorating. Coarsely chop remaining 7 oz. chocolate and transfer to a medium bowl. Add vanilla and salt.
- Heat cream in a small pot over medium until just starting to simmer. Pour over chocolate mixture and let sit 3 minutes. Whisk until chocolate is melted and smooth. Whisk in dulce de leche. Chill until firm, at least 1 hour.
- Whisk frosting to lighten and loosen, then use a spatula to spread over cake. If it's too stiff to work with, let it sit out on the counter for a few minutes. Sprinkle with reserved chocolate shards. Cut into thirds lengthwise, then into fifths crosswise (you should have 15 pieces).
- Do Ahead
- Cake can be made 3 days ahead; cover and chill. Bring to room temperature before serving.
ONE BOWL CHOCOLATE CAKE III
This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.
Provided by shirleyo
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 217.1 mg, Sugar 17.3 g
BON APPETIT'S CHOCOLATE CAKE W/CARAMEL-MILK CHOCOLATE FROSTING
Make and share this Bon Appetit's Chocolate Cake W/Caramel-Milk Chocolate Frosting recipe from Food.com.
Provided by Oreoz724
Categories Dessert
Time 1h30m
Yield 1 triple layer cake, 12 serving(s)
Number Of Ingredients 20
Steps:
- For cake: Preheat oven to 350°F.
- Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray.
- Line bottom of pans with parchment paper.
- Whisk flour and next 4 ingredients in medium bowl.
- Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes.
- Add eggs 1 at a time, beating well after each addition.
- Beat in vanilla.
- Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
- Beat in 1/2 cup lukewarm water.
- Stir in chocolate chips.
- Divide batter among prepared pans (about 2 1/3 cups for each).
- Smooth tops.
- Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes.
- Cool completely in pans on racks.
- Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate).
- Peel off parchment.
- For frosting: Combine milk chocolate and bittersweet chocolate in large bowl.
- Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves.
- Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
- Carefully and slowly add whipping cream (mixture will bubble vigorously).
- Stir over low heat until any hard caramel bits dissolve and mixture is smooth.
- Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth.
- Chill chocolate-caramel frosting until completely cool, about 2 hours.
- Let stand 1 hour at room temperature before continuing.
- Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy).
- If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.
- Place 1 cake layer on platter, flat side up.
- Spread 1 cup frosting evenly over top.
- Top with second cake layer, flat side up, pressing slightly to adhere.
- Spread 1 cup frosting over top.
- Top with third cake layer, rounded side up, pressing slightly.
- Spread remaining frosting over top and sides of cake, swirling decoratively.
- (Can be made 2 days ahead. Cover with cake dome and store at room temperature.).
ONE BOWL CHOCOLATE CAKE I
The easiest chocolate cake in the world, and minimal cleanup!
Provided by shirleyo
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
- In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water.
- Pour into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 216.8 mg, Sugar 17.3 g
ONE-BOWL CHOCOLATE CAKE
This cake mixes up quickly and bakes while we enjoy our dinner. My son, David, loves to help decorate it. -Coleen Martin, Brookfield, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, whisk the first 6 ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined., Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles.
Nutrition Facts : Calories 297 calories, Fat 15g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 281mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
ONE BOWL CHOCOLATE CAKE
This has been an all time family favourite. Have been making it for the last 25 years and each time its been perfect! Enjoy!
Provided by Honeybeee
Categories Dessert
Time 45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Grease and line the bottom of a 9" square cake pan with waxed paper.
- In a mixing bowl, sift together the first six ingredients.
- Add the rest and blend on low speed, or by hand, till its nicely moistened.
- Mix further for three mins on medium speed.
- Pour mixture in the prepared cake pan.
- Bake 35 minutes.
- Cake should rebound when gently pressed in the centre.
- Cool in pan for 10 minutes before inverting on to a plate.
- When completely cool, cover with chocolate frosting.
- Frosting: Cream butter, salt, vanilla, instant coffee and half of the sugar.
- Now use up all the cream and sugar in alternate additions till a rich gloss is reached and the frosting is of a thick spreading consistency.
Nutrition Facts : Calories 355.5, Fat 14.2, SaturatedFat 8.1, Cholesterol 88.7, Sodium 248.1, Carbohydrate 52.7, Fiber 1.6, Sugar 36.3, Protein 5
ONE BOWL CHOCOLATE CAKE (MADE FROM SCRATCH!)
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine all dry ingredients. Mix in the oil, buttermilk, and eggs. Once the eggs are fully incorporated, pour in the hot water and mix well (your batter will seem runny, but I promise that it will work out!).
- Grease a 9x13" baking pan and pour batter into pan. Bake for 33-38 minutes (or until a toothpick inserted into the middle of the cake comes out clean- mine was done at 33 minutes). When the cake is completely cool, top with frosting and decorate with sprinkles (if so desired).
Nutrition Facts : Servingsize 1 serving, Calories 1053 kcal, Fat 5 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 4817 mg, Carbohydrate 206 g, Sugar 13 g, Protein 41 mg
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- Slice 2 oz. chocolate into long, thin shards; reserve for decorating. Coarsely chop remaining 7 oz. chocolate and transfer to a medium bowl. Add vanilla and salt.
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