4 LAYERS 4 TEXTURES, 1 CHOCOLATE CAKE RECIPE BY TASTY
Here's what you need: graham crackers, granulated sugar, cocoa powder, unsalted butter, large eggs, vanilla extract, all-purpose flour, whole milk, cream of tartar, heavy cream, powdered sugar
Provided by Pierce Abernathy
Categories Desserts
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚F (180˚C). Line an 8-inch (20-cm) square baking pan with parchment paper.
- In a large bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, 2 tablespoons of cocoa powder, and 6 tablespoons of melted butter until fully incorporated and the mixture looks rich and chocolaty.
- Transfer the mixture to the prepared baking pan and pack down to cover the bottom of the pan in an even layer.
- Bake for 10 minutes, then let cool.
- Reduce the oven temperature to 325˚F (160˚C).
- Separate the eggs into two large bowls.
- Add the remaining ¾ cup (150 G) of granulated sugar to the egg yolks and whisk until pale yellow.
- Add the remaining ½ cup (115 G) of melted butter and the vanilla and mix until fully incorporated.
- Sift in the flour and ⅓ cup (40 g) of cocoa powder and mix thoroughly.
- Slowly add the milk, stirring continuously, until a very wet batter forms. Set aside.
- Beat the egg whites with an electric hand mixer until frothy. Add the cream of tartar and continue beating until medium peaks form. Whisk ⅓ of the egg whites into the egg yolk batter, then gently fold in the remaining egg whites with a rubber spatula.
- Pour the batter over the graham cracker crust and bake for 40 minutes, or until the edges are set and the center jiggles slightly. Let cool for at least 1 hour.
- In a large bowl, whip the heavy cream until soft peaks form and the cream has doubled in volume.
- Sift in the remaining 2 tablespoons of cocoa powder and the powdered sugar and fold with a rubber spatula to incorporate.
- Invert the cooled cake onto a cutting board. Remove the parchment paper and flip the cake again so the graham cracker crust is on the bottom.
- Spread the chocolate whipped cream onto the cake.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 326 calories, Carbohydrate 21 grams, Fat 25 grams, Fiber 0 grams, Protein 6 grams, Sugar 13 grams
FOUR-LAYER CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h35m
Yield 12 to 15 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with nonstick cooking spray and line the bottoms with parchment. Spray the parchment and dust with flour.
- Whisk together the flour, cocoa, baking soda and salt in a large bowl.
- Beat together the butter and sugar in a stand mixer until light and fluffy, 1 to 2 minutes. Add the eggs one at time and beat until incorporated. Add the sour cream and continue to beat until fully incorporated. Then add the vanilla.
- Stir together the instant espresso powder with the hot water in a spouted measuring cup. With the mixer running, add the dry ingredients in two additions, alternating with the espresso.
- Divide the batter between the cake pans and bake until a tester inserted in the centers comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
- Slice a thin layer from the top of each cooled cake with a serrated knife to remove the domed top. With a serrated knife, slice the layers in half horizontally to make 4 layers. Spread buttercream on the cut side of a layer and sandwich another layer on top. Repeat with the remaining frosting and layers, leaving the last top layer unfrosted.
- Apply a thin crumb-coat of frosting to the entire cake and chill in the refrigerator at least 15 minutes to set. Use the remaining frosting to generously frost the cake.
- Put the egg whites and sugar into a large bowl set over a double boiler. Whisk constantly until the sugar melts and the mixture is very thin and warm.
- Pour the egg whites into the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form, about 5 minutes. Turn to low speed and continue beating until cool, about 10 minutes.
- Turn the mixer to medium speed and whisk in the butter in small pieces. (The mixture may look curdled before it comes together.) Add the vanilla extract. Re-beat the mixture as needed to keep it smooth as you frost your cake.
RICH FOUR LAYER CHOCOLATE CAKE
Super-moist chocolate cake that starts from a mix. Adapted from Hellman's Super-Moist Chocolate Mayo Cake. Recipe from Country Living.
Provided by ShaGun
Categories Dessert
Time 1h
Yield 1 4 layer cake, 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Spray 2 8-inch cake pans with non-stock cooking spray. Line bottoms with wax or parchment paper and spray paper. Dust with flour; set aside.
- Cake: Beat devil's food cake mix, cocoa, mayonnaise, eggs and water until blended. Beat two more minutes on high. Divide cake batter evenly into two pans.
- Bake about 35 minutes or until tests done. Cool for 20 minutes in pans and then remove onto racks. Peel off paper to cool completely.
- Filling: Whisk frosting, sour cream and vanilla. Transfer 1 1/2 cups into a medium bowl and stir in almonds and coconut; set aside.
- Frost the Cake: Using a serrated knife, split each cake in half. Place one layer, split side down, on serving platter. Place 1/3 of filling on top of layer and spread evenly. Repeat with following layers until final cake layer. Spread frosting over the top and sides of cake. Can store up to 4 days.
Nutrition Facts : Calories 565.2, Fat 29.2, SaturatedFat 8.3, Cholesterol 51.5, Sodium 591, Carbohydrate 76.6, Fiber 2.8, Sugar 55.3, Protein 6.1
CHOCOLATE LAYER CAKE WITH SWISS BUTTERCREAM AND GANACHE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- Make the cake: Preheat the oven to 350˚ F. Butter and flour two 9-inch round cake pans and line the bottoms with parchment paper. Put the cocoa powder and chocolate in a medium bowl. Add the boiling water and whisk until the chocolate is melted. Whisk in the sour cream until smooth; let cool to room temperature.
- Whisk the flour, baking soda and salt in a medium bowl; set aside. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition. Reduce the mixer speed to low. Beat in the flour mixture in 3 additions, alternating with the cocoa mixture in 2 additions. Finish mixing gently with a rubber spatula, scraping the bottom and sides of the bowl.
- Divide the batter evenly between the cake pans. Tap the pans against the counter to eliminate any air bubbles. Bake until the cakes spring back in the center when gently pressed, 35 to 40 minutes. Let the cakes cool in the pans for 10 minutes, then run an offset spatula around the edges and turn out the cakes onto a rack to cool completely. Remove the parchment.
- Make the frosting: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, granulated sugar and salt in the bowl of a stand mixer. Set the bowl over the saucepan (do not let the bottom of the bowl touch the water); cook, whisking, until the sugar dissolves, the egg whites are frothy and the mixture is warm, 3 to 5 minutes.
- Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until stiff glossy peaks form and the mixture cools to room temperature, about 5 minutes. With the mixer running, add the butter a few pieces at a time, waiting for them to incorporate before adding more. (The mixture will become liquidy, then it will get thick and shiny once the butter emulsifies. It may also look curdled as you add the butter. It's OK: Keep adding butter and beating.) Add the vanilla and beat until combined and fluffy, 3 to 5 more minutes.
- Cut each cake in half horizontally to create 4 layers. Place 1 layer on a cake stand or serving plate. Spread about 2/3 cup frosting on top, then repeat with the remaining cake layers, spreading more frosting in between them. Spread a thin layer of frosting on the top and sides of the cake (this is the crumb coat - it doesn't have to be perfect), then refrigerate until the frosting sets, about 30 minutes. Spread the remaining frosting all over the top and sides of the cake, smoothing it with a bench scraper.
- Make the ganache: Heat the heavy cream in a saucepan over medium-high heat until steaming, then pour over the chocolate in a small heatproof bowl. Let sit for 5 minutes, then stir until smooth. Set aside until cool but still pourable, 20 to 40 minutes (the time will vary depending on the temperature and bowl). Pour the ganache on top of the cake and spread with a small offset spatula, letting it drip down the sides. Let the ganache set 20 to 30 minutes before slicing.
EXTREME CHOCOLATE CAKE
A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!
Provided by RACH56
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
- To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
- Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
Nutrition Facts : Calories 654.8 calories, Carbohydrate 111.1 g, Cholesterol 64.2 mg, Fat 24.6 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 524.3 mg, Sugar 87.6 g
RICH CHOCOLATE CAKE
For Valentine's Day and other special occasions, I treat my sweeties to this fudgy cake. Even a small slice satisfies the biggest chocolate craving.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside., In a large saucepan, combine chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl; cool., In another large bowl, beat eggs on high 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla., Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill 1 hour. Run a knife around edge of pan before removing sides., For glaze, in a large saucepan, combine chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth., Spread enough of the glaze over top and sides of cake to cover. Chill 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers.,
Nutrition Facts : Calories 417 calories, Fat 29g fat (17g saturated fat), Cholesterol 150mg cholesterol, Sodium 178mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
ULTIMATE CHOCOLATE CAKE
Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 2h10m
Yield Cuts into 14 slices
Number Of Ingredients 16
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
- Put 200g chopped dark chocolate in a medium pan with 200g butter.
- Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
- Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
- Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
- Beat 3 medium eggs with 75ml buttermilk.
- Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
- Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
- Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
- To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
- Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
- Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium
SUPER MOIST CHOCOLATE CAKE
This chocolate cake is the most IN DEMAND request at family functions. It's fast, easy, egg-free, and most importantly - delicious! (The frosting is courtesy of Betty Crocker). Note: If making a layer cake, please double the recipe. This also makes great cupcakes! Enjoy!
Provided by Baker Gal
Categories Dessert
Time 45m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Mix together dry ingredients.
- Combine wet ingredients in a separate bowl.
- Combine dry and wet ingredients together (I gently whisk them together with a fork).
- Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
- Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
- Set aside to cool before frosting.
- To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
- Stir in vanilla extract and cocoa powder.
- Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.
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