CHOCOLATE LOVER'S CHIFFON CAKE
This is a wonderful Chocolate Mousse cake. I got this years ago from a McCall's Cooking School recipe collection. It takes some time, but is definitely worth it! The sifting should be done before the measuring. Cooking time includes cooling time.
Provided by pines506
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Make cake: In large electric mixer bowl, let whites warm to room temperature, about 1 hour.
- Into cocoa in small bowl, stir boiling water; stir until smooth; let cool 1/2 hour.
- Preheat oven to 325°F.
- Sift flour with sugar, soda and salt in large bowl; make well in center.
- Pour in oil, yolks and vanilla and cocoa.
- With wooden spoon, beat just until smooth.
- Sprinkle cream of tartar over egg whites and beat on high speed.
- Beat until very stiff peaks form when beater is slowly raised.
- Do not underbeat.
- Pour batter over whites.
- With whisk, and an under-and-over motion, gently fold to combine.
- Turn into ungreased 10-inch tube pan.
- Bake 60-65 minutes, until top springs back when pressed with finger.
- Invert over neck of a bottle (I use a full 2-liter); cool 1-1/2 hours.
- With spatula, loosen cake; remove.
- Cool on rack.
- Make chocolate filling: In large bowl, combine cream, sugar, coca, vanilla, salt; refrigerate 1 hour.
- With mixer beat until stiff; refrigerate.
- Sprinkle gelatin over 2 tbsp cold water to soften.
- Heat, stirring, over hot water to dissolve; cool.
- Prepare cake: Cut 1-inch slice crosswise from top of cake (I use a long string of dental floss to cut); set aside.
- With a sharp knife, outline a cavity in cake, leaving 1-inch thick walls around center, side and bottom.
- With spoon carefully remove cake from this area.
- Reserve 1-1/2 cups of the crumbled cake you just removed.
- Measure 2 1/2 cups chocolate filling into small bowl; fold in gelatin.
- Use to fill cavity.
- Replace top.
- Mix 1/2 cup filling with reserved crumbled cake.
- Use to fill center hole.
- Frost top and side of cake with remaining filling.
- Refrigerate until serving.
THE PERFECT CHOCOLATE CAKE
This recipe comes from McCall's Cookbook and my mother made this cake for our family at Christmas time. She's had this recipe since 1982!! It's such a classic. It's wonderful for Christmas, but I think it's great anytime! : ) It's terrific for any special occasion and would make a fabulous Birthday cake for the chocolate lover. It's very chocolatey, but not overly sweet. The cake is made entirely from scratch, but it's really not that complicated. I made it last Christmas and it came out spectacular. NOTE: I have no idea what the exact preparation and cooking times are; it does not state it on the recipe. However, this is not something that can be done on spur of the moment. It's almost like artwork and cannot be rushed. : )
Provided by Sara in FL
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- In medium bowl, combine unsweetened cocoa with 2 cups boiling water, mixing with wire wisk until smooth.
- Cool completely.
- Sift flour with soda, salt and baking powder.
- Preheat oven to 350F.
- Grease well and lightly flour three 9-by-1 1/2-inch layer-cake pans.
- In large bowl, with an electric mixer at high speed, beat butter with sugar, eggs and vanilla, scraping bowl occasionally, until light and fluffy-about 5 minutes.
- At low speed, beat in the flour mixture (in fourths), alternately with the cocoa mixture (in thirds).
- Begin and end with flour mixture.
- Do not overbeat.
- Divide evenly into pans; smooth top with spatula.
- Bake 25-30 minutes, or until surface springs back when gently pressed with fingertip.
- Cool in pans 10 minutes.
- Carefully loosen sides with spatula.
- Remove from pans; cool on racks.
- Make frosting: In medium saucepan, combine chocolate pieces, cream butter; stir over medium heat until smooth.
- Remove from heat.
- With wisk, blend in 2 1/2 cups confectioner's sugar.
- Turn into bowl; place over ice set in a larger bowl.
- Beat until frosting holds shape.
- Make filling: Whip cream with sugar and vanilla.
- To assemble: On plate, place a layer, top side down; spread with half of cream.
- Place second layer, top side down; spread with rest of cream.
- Place third layer, top side up.
- To frost cake: With metal spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively.
- Refrigerate at least 1 hour before serving.
- To cut, use a thin-edged sharp knife; slice with a sawing motion.
PERFECT CHOCOLATE CAKE
An incredibly moist, rich, triple layer chocolate cake with whipped cream filling and chocolate buttercream frosting. This was always a favorite in our house!
Provided by BCMASON
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
- In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
- Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
- In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
- To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.
Nutrition Facts : Calories 745.5 calories, Carbohydrate 99.2 g, Cholesterol 170.4 mg, Fat 38.2 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 23.3 g, Sodium 513 mg, Sugar 71.6 g
YULE LOG (BUCHE DE NOEL) MCCALL'S COOKING SCHOOL
I cut this recipe out of the December 1973 (the month my DS was born) issue of McCall's magazine. If you're a chocolate lover and love to impress people with your artistry, this is the recipe for you! A lot of directions but don't be intimidated, it's actually quite easy. And my kids LOVE it! (Cooking time does not include chilling times.) EDITED TO ADD: After seeing all these lovely photos, I feel like my more simple version looks "under dressed"... I sprinkle powdered sugar over the un-iced "log" and serve whipped cream on the side of each slice.
Provided by Impera_Magna
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Grease the bottom of a 15x10x1" jelly roll pan; line w/ waxed paper; grease slightly.
- Preheat oven to 375.
- In a lg electric mixer bowl, at high speed, beat egg whites until soft peaks form when beaters are slowly lifted.
- Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted.
- With the same beaters, beat yolks at high speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes.
- At low speed, beat in cocoa, vanilla, salt, just until smooth.
- With wire whisk or rubber spatula, gently fold cocoa mixture into egg whites just until blended (no egg whites should show).
- Spread evenly in pan.
- Bake 15 minutes, just until surface springs back when gently pressed with fingertip.
- Sift confectioner's sugar in a 15x10" rectangle on a clean linen towel.
- Turn cake out on sugar; lift off pan; peel paper off cake.
- Roll up cake jelly-roll-fashion, starting with the short end towel and all.
- Cool completely on rack, seam side down.
- FILLING: Combine ingredients in medium bowl.
- Beat with electric mixer until thick; chill.
- TO ASSEMBLE: Unroll cake; spread with filling to 1" from edge; reroll.
- Place, seam side down, on plate.
- Cover loosely with foil.
- Chill at least 1 hour before serving.
- TO SERVE: Sprinkle yule log w/ confectioner's sugar and decorate with red candied cherries and green angelica "leaves". If you can't find angelica, use cut up green candied cherries.
- NOTE:You may make the Yule Log up to a week ahead and freeze, wrapped in foil. Let stand at room temperature for 1 hour before serving.
Nutrition Facts : Calories 259.4, Fat 16.4, SaturatedFat 9.5, Cholesterol 148.5, Sodium 67.8, Carbohydrate 25.6, Fiber 1.7, Sugar 21.3, Protein 5.3
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