CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM
This rich, tender chocolate cake is easy to make and only requires one bowl. It bakes well in a variety of pan sizes so you can make this cake for any occasion.
Provided by Dahn Boquist
Categories Desserts
Time 38m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Spray three 8-inch cake pans with non-stick spray and line with parchment paper. (See the notes if you want to bake a different sized cake).
- In a large mixing bowl, add the cocoa powder and boiling water or coffee. Whisk the chocolate mixture until smooth.
- Add the sugar, vegetable oil, and sour cream and whisk until well blended.
- Add the eggs and vanilla extract and whisk until the eggs are completely incorporated.
- Sift the flour baking powder, baking soda, and salt over the batter. Whisk until there are no flour streaks.
- Divide the batter among the baking pans and bake for 28 to 35 minutes. (See the notes if you use different sized pans).
- Let the cakes cool for 5 to 10 minutes in the pans then run a knife around the edge of the pans to loosen the cake. Invert the cakes onto a cooling rack and let them cool completely before frosting them.
- Place the butter in a mixing bowl and beat on medium speed for a couple of minutes until it is smooth and creamy.
- Add 6 cups of the powdered sugar a cup at a time. Add the cocoa powder slowly and blend on medium speed until incorporated.
- Add 4 tablespoons of the milk (or cream), salt, and vanilla extract. Increase the speed and beat for 2 to 3 minutes.
- Stop the beater and check the consistency of the buttercream. Add additional powdered sugar if it is too thin or add 16extra milk if it is too thick.
Nutrition Facts : Calories 410 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 271 milligrams sodium, Sugar 46 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
TIERED CHOCOLATE BUTTERCREAM CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Butter 1 (4 by 3-inch) cake pan, 1 (6 by 3-inch) cake pan and 1 (8 by 3-inch) cake pan. Line the bottoms with parchment paper, and butter and flour the pans.
- Sift the flour, cocoa, baking soda, and salt together in a medium bowl.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Divide the batter between the 3 pans and smooth the tops with a spatula. Bake on the middle rack of the oven as follows: for the 4-inch pan 45 to 50 minutes, or until a toothpick comes out clean; for the 6-inch pan 70 to 75 minutes, or until a toothpick comes out clean; and for the 8-inch pan 85 to 90 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes each on a cooling rack, carefully remove from the pans and allow to finish cooling.
- Place the 8-inch cake on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the 6-inch cake in the center of the top of the 8-inch cake, flat-side up, and frost the top and sides. Place the 4-inch cake in the center of the top of the 6-inch cake, flat side down. Frost the top and sides of that layer with buttercream. Spread any remaining buttercream over the cake evenly.
- Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
- Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
- Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.
CHOCOLATE BUTTERCREAM FROSTING
The most delicious and simple Chocolate Buttercream Frosting recipe! This chocolate frosting pipes great also.
Provided by Melissa Diamond
Number Of Ingredients 6
Steps:
- Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter. Add powdered sugar, salt, and cocoa powder.
- Add most of the milk. Begin mixing at low speed so you won't have a cloud of powdered sugar in your kitchen.
- Continue to mix adding remaining milk as needed. It may take 5 to 6 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.
BASIC CHOCOLATE BUTTERCREAM ICING
This is a basic recipe that allows you to make the choice of how sweet it is. Top cupcakes and muffins and especially chocolate zucchini cakes with this icing.
Provided by Kaley
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 29.7 g, Cholesterol 10.6 mg, Fat 4.3 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 30.2 mg, Sugar 27.8 g
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.
CHOCOLATE BUTTERCREAM ICING
Making a chocolate cake, or need a frosting for cupcakes? Our easy chocolate buttercream perfectly complements a cocoa sponge for a party or afternoon tea
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 15m
Yield 10-12 cupcakes, or 1 x 20cm cake
Number Of Ingredients 5
Steps:
- Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
- Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.
Nutrition Facts : Calories 326 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE BUTTERCREAM FROSTING
Make and share this Chocolate Buttercream Frosting recipe from Food.com.
Provided by PalatablePastime
Categories Dessert
Time 10m
Yield 3 3/4 cups
Number Of Ingredients 5
Steps:
- Place butter in a bowl and beat until creamy.
- Add sugar and cocoa, mixing well.
- Stir in milk in portions, stirring each time.
- Add vanilla.
- Spread on cooled cake or other items needing frosting.
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