CHOCOLATE-CARAMEL DOMES
Chocolate lovers rejoice: Underneath these elegant chocolate shells are pillows of rich mousse topped with sweet caramel.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray.
- Whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Whisk in the milk, vegetable oil, vanilla, egg and 1 teaspoon hot water until smooth and combined.
- Pour into the prepared baking dish and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool for 10 minutes on a wire rack, then flip out onto a cutting board to cool completely, about 20 minutes.
- Use a 2 1/2-inch round biscuit cutter to cut out 6 circles from the cake (save the scraps for another use); set aside.
- For the chocolate domes and mousse: Meanwhile, add the coconut oil and 3 ounces of the chocolate to a medium microwave-safe bowl. Microwave in 1-minute intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 2 minutes. Pour the chocolate mixture into the cavities of a silicone half-sphere mold with six 3-ounce-capacity cavities and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes. Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.
- Put 1/4 cup of the cream in a small bowl and stir in the gelatin. Put the butter and remaining 6 ounces chocolate in a medium microwave-safe bowl and microwave in 1-minute intervals, stirring in between each, until the chocolate and butter are melted and the mixture is smooth, about 2 minutes. Stir the gelatin mixture into the chocolate mixture until the gelatin is dissolved. Cool to room temperature, about 10 minutes.
- Whip the remaining 3/4 cup cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Add half of the chocolate-gelatin mixture and continue beating until well combined. Add the remaining chocolate-gelatin mixture and continue beating until no streaks remain.
- For the filling and topping: Scoop 1/3 cup of the mousse into each chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of chocolate mousse about halfway down. Pour a heaping teaspoon of caramel sauce into each divot. Top each half-sphere with a cake round, pressing down gently into the mousse (use a paper towel to wipe away any mousse that may seep out of the mold). Freeze until the mousse is set, about 1 hour.
- Gently peel the mold away from each of the half-spheres and place them cake-side down on a serving platter.
- Use a vegetable peeler to shave 1 tablespoon of chocolate curls from the chocolate. Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Drizzle the melted chocolate over each dome and sprinkle with the chocolate shavings. Serve immediately.
CHOCOLATE-VANILLA SWIRL BUNDT CAKE
No master decorating skills needed for this stunning cake. Pipe chocolate and vanilla cake batter into the swirls of a bundt pan, and it does the job for you.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.
- Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.
- Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.
- Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.
- Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. Spoon the chocolate batter into a second large resealable plastic bag.
- Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.
- Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.
- For the glaze: Meanwhile, whisk together the confectioners' sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.
VERSATILE VANILLA CAKE
Skip the store-bought cake mix and impress guests with a vanilla-flavored cake recipe that's easier than it looks. Top off this cake with our Whipped Frosting. For variations on this cake, see our Chocolate and Lemon cake recipes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
- Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
- Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.
Nutrition Facts : Calories 413 g, Fat 18 g, Protein 6 g
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
VANILLA CHOCOLATE CHIP CAKE
I'm a teenager who loves to bake and have won several ribbons at the county fair. When we're asked to take a dish to a potluck, I often help my mom make it. This scrumptious cake is easy to transport and fun to serve because everyone likes it! -Abigail Crawford, Lake Butler, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake and pudding mixes, milk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips and 3 tablespoons grated chocolate. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Combine confectioners' sugar and remaining grated chocolate; sprinkle over cake.
Nutrition Facts : Calories 498 calories, Fat 30g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 417mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 2g fiber), Protein 6g protein.
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