Bon Appetits Chocolate Cake Wcaramel Milk Chocolate Frosting Recipes

BON APPETIT'S CHOCOLATE CAKE W/CARAMEL-MILK CHOCOLATE FROSTING

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.).

WHIPPED MILK CHOCOLATE FROSTING

Steps:

• Pour the cream into a small, heavy saucepan; place over moderately high heat until the cream begins to boil.
• Remove pan from heat; add the chocolate, shaking the pan so all the chocolate gets immersed with the cream.
• Let stand for 1 minute, or until the chocolate is melted.
• Beat the mixture with a large, heavy spoon until the mixture is smooth and well blended; transfer to a small bowl.
• Let mixture cool to room temperature; whip with an electric mixer on high speed until it thickens and forms soft peaks.
• Frost as desired, swirling the frosting into small peaks.
• The frosting will be soft at first, but will thicken up upon standing.

CONDENSED MILK CHOCOLATE FROSTING

Steps:

• In a small, heavy saucepan over low heat, heat chocolate squares and sweetened condensed milk, stirring frequently, until thickened (about 10 minutes).
• Once thickened, remove from heat and add water or alcohol. Stir well and allow to cool if you're using as a frosting. If using as a glaze, pour over cake or dip cupcakes into it while still warm so they can set.

OLD-FASHIONED CHOCOLATE CAKE WITH COCOA FROSTING

Steps:

• Make cake:
• Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift first 5 ingredients into medium bowl. Mix water, oil and vanilla in large bowl. Whisk in dry ingredients. Divide batter among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out; cool completely.
• Make frosting:
• Beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 6 tablespoons milk and vanilla. Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary.
• Place 1 cake layer, chocolate-chips side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, chocolate-chips side up. Spread 2/3 cup frosting over. Top with remaining cake layer, chocolate-chips side down. Spread frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)

MILK CHOCOLATE FROSTING

Steps:

• Instructions.
• Combine the chocolate chips, butter and salt in a medium microwave-safe bowl.
• Microwave the mixture on Medium-high (70%) power for 1 minutes, stir.
• The morsels may retain some of their original shape. If necessary,.
• microwave at additional 10-15 seconds intervals, (to prevent burning.
• of the chocolate) stirring just until smooth. Alternatively, you can.
• melt the chocolate on a hot water bath.
• Transfer the mixture to a large mixer bowl. Stir in the vanilla.
• extract. Gradually beat in the sugar, alternating with the milk until.
• you get a smooth frosting.

CHOCOLATE CAKE WITH MILK CHOCOLATE-PEANUT BUTTER FROSTING AND PEANUT BUTTER BRITTLE

Steps:

• For brittle:
• Line large rimmed baking sheet with foil; brush with oil. Bring sugar, corn syrup, and 1/4 cup water to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 10 minutes. Immediately stir in peanuts and all remaining ingredients. Scrape out mixture onto prepared sheet; spread out to about 13x9-inch rectangle. Cool completely. Coarsely chop enough brittle to measure 1 cup and finely chop enough to measure 1/2 cup. DO AHEAD: Can be made 3 days ahead. Store in separate airtight containers at room temperature.
• For cake:
• Preheat oven to 350°F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line pan bottoms with parchment paper. Sift flour, sugar, cocoa, baking soda, and salt into large bowl. Whisk 2 cups water, oil, vinegar, and vanilla in medium bowl to blend. Gradually add water mixture to dry ingredients, whisking until batter is smooth. Divide batter between prepared pans (scant 3 cups each).
• Bake cakes until tester inserted into center comes out with a few crumbs still attached, about 28 minutes. Cool cakes in pans 15 minutes. Cut around cakes and turn out onto racks. Peel off parchment and cool.
• For filling and frosting:
• Place chocolate in medium bowl. Bring 5 tablespoons cream just to simmer in small saucepan over medium heat. Pour cream over chocolate; whisk until melted and smooth. Let stand until thick enough to spread, whisking occasionally, about 30 minutes.
• Beat powdered sugar, 1 1/2 cups chilled cream, and peanut butter in large bowl just until blended. Add mascarpone; beat frosting just until thickened (do not overbeat).
• Place 1 cake layer, flat side up, on platter. Spread milk chocolate filling evenly over; sprinkle with 1/2 cup finely chopped peanut brittle. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Cover with cake dome and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 2 hours before continuing.
• Sprinkle 1 cup coarsely chopped brittle over top of cake and serve.
• An Italian cream cheese; sold at many supermarkets and at Italian markets.