THE BEST CHOCOLATE CAKE
This is not your everyday chocolate cake. It's a showstopper-very tall and much more of a bakery-style cake than a cake from a box. The frosting has both melted chocolate for smoothness and cocoa for depth of flavor.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 18
Steps:
- For the cake: Arrange a rack in the center of oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray. Dust the bottom and sides of each pan with Dutch-process cocoa powder, tapping out excess.
- Sift the cocoa powder, flour, baking soda and baking powder into the bowl of a stand mixer. Beat on low speed to combine. Add the eggs, egg yolks, brown sugar, sour cream, oil, vanilla, salt and 1 cup of hot water. Beat on medium speed until completely smooth, about 3 minutes.
- Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
- Trim the domes of the cake rounds with a large serrated knife so the tops are flat.
- For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool to room temperature, about 30 minutes.
- Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
- To assemble the cake: Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, cut-side down, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 3/4 cup of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides, swirling decoratively.
TRIED AND TESTED FAVORITE CHOCOLATE CAKE
Got this from a synagogue newsletter over 30 years ago. Have been making it ever since. Once people try it, they beg me for the recipe.
Provided by elove5683
Categories Dessert
Time 1h15m
Yield 25 serving(s)
Number Of Ingredients 10
Steps:
- Mix all dry ingredients.
- Add the rest, mix well.
- Pour into 8"x11" pan.
- Bake for 1 hour at 350.
Nutrition Facts : Calories 301.6, Fat 14.5, SaturatedFat 2.5, Cholesterol 33.8, Sodium 92.1, Carbohydrate 41.3, Fiber 1.7, Sugar 24.2, Protein 3.8
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
More about "tried and tested favorite chocolate cake food"
THE BEST CHOCOLATE CAKE RECIPE | THE KITCHN
From thekitchn.com
著者 Jesse Szewczyk推定読み取り時間 7 分
25 BEST CHOCOLATE CAKE RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
著者 By
THE PERFECT ONE-BOWL CHOCOLATE CAKE RECIPE - SUGAR
From sugarandsparrow.com
5/5 (47)合計時間 50 分推定読み取り時間 5 分
REVIEW: WHICH OF INA GARTEN'S CHOCOLATE CAKES IS THE BEST ...
From insider.com
CHOCOLATE CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
I TRIED 5 CHOCOLATE CAKE MIXES AND THE BEST WAS A TOTAL ...
From allrecipes.com
EPIC CHOCOLATE CAKE RECIPE ~SO MOIST~ - DIVAS CAN COOK
From divascancook.com
CHOCOLATE LOVER'S CHOCOLATE CAKE - ONCE UPON A CHEF
From onceuponachef.com
REVIEW: PROFESSIONAL BAKER FINDS BEST BOXED CHOCOLATE ...
From insider.com
WE TESTED KING ARTHUR BAKING'S RECIPE OF THE YEAR - REAL SIMPLE
From realsimple.com
I TRIED INA GARTEN'S BEATTY'S CHOCOLATE CAKE RECIPE | THE KITCHN
From thekitchn.com
BEST CHOCOLATE CAKE RECIPE (FROM SCRATCH)
From joyfoodsunshine.com
BEST CHOCOLATE CAKE RECIPE - HANDLE THE HEAT
From handletheheat.com
CHOCOLATE CAKE | RECIPETIN EATS
From recipetineats.com
WE TESTED INA GARTEN'S CHOCOLATE CAKE RECIPE | TASTE OF …
From tasteofhome.com
I TRIED INA GARTEN’S FAMOUS CHOCOLATE CAKE AS CUPCAKES AND ...
From thekitchn.com
ABSOLUTE BEST MOIST CHOCOLATE CAKE - SCIENTIFICALLY SWEET
From scientificallysweet.com
INSTANT POT CHOCOLATE LAVA CAKES FOR TWO - TRIED TESTED AND ...
From triedtestedandtrue.com
THE BEST CHOCOLATE CAKE I'VE EVER HAD - THE FOOD CHARLATAN
From thefoodcharlatan.com
INSTANT POT CHOCOLATE TORTE - TRIED TESTED AND TRUE
From triedtestedandtrue.com
CHOCOLATE CAKE RECIPE: BEST AND EASY CHOCOLATE CAKE
From bongcravings.com
BEST CHOCOLATE CAKE EVER - MON PETIT FOUR®
From monpetitfour.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love