MOCHA CAKE
Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.
Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.
CHOCOLATE CURL CAKE
This cake is wonderful. Perfect for any occasion. Mosit and not too sweet or heavy but just right!! I have gotten many compliments on this cake. Grab a cup of coffee or cold glass of milk and a friend and enjoy!
Provided by Lorraine Brantley
Categories Chocolate
Time 1h25m
Number Of Ingredients 10
Steps:
- 1. Prepare cake as directed on package except fold 2 coursely shaved unsweetened chocolate squares into batter. Bake as directed.
- 2. While cake is baking, in medium saucepan, mix sugar, cream, butter and chocolate. cook over medium heat, stirring constantly, until chocolate and butter are melted.
- 3. Stir at least half of hot mixture into egg yolks, stir into remaining hot mixture in saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and cool completely.
- 4. Spread completely cooled chocolate filling on bottom layer of cooled cake. Place top layer on and frost sides and top with fluffy white frosting.
- 5. Sprinkle shaved chocolate on top of cake. NOTE: to make chocolate curls, use vegetable parer to cut off thin slices. If chocolate is slightly warm, curls will be larger.
CHOCOLATE CURLS FOR DEVIL'S FOOD CUPCAKES
Use the curls to decorate our Devil's Food Cupcakes. This recipe is from "Martha Stewart's Cupcakes."
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 1
Steps:
- Use a vegetable peeler to slice strips from a slightly warm block of good-quality chocolate (heat in microwave for 5-second intervals, checking after each, until just warm to the touch; do not overheat). To produce tight curls, start from the far edge of the chocolate and move the peeler toward you. The delicate curls are best used immediately; you can even shave the curls right onto a cupcake.
CHOCOLATE CURL CAKE
Make and share this Chocolate Curl Cake recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 43m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven as directed on cake mix.
- Prepare cake mix as directed with water, oil, and egg whites.
- Fold into batter 2 squares unsweetened coarsley shaved chocolate.
- Bake the prepared cake mix as directed in 2 layer 8-9x1 1/2-inch cake pans.
- Allow the cakes to cool completely.
- In a medium saucepan, mix together sugar, light cream, butter, and chocolate.
- Cook over medium heat, stirring constantly until chocolate and butter are melted.
- Stir at least half of hot mixture into egg yolks; stir into remaining hot mixture in sauce pan.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Remove from heat; cool completely.
- Once cakes are cooled top 1 cake with the chocolate filling.
- Top with remaining cake.
- Shave unsweet chocolate.
- Frost top and sides of cake with vanilla frosting, then sprinkle with shaved chocolate on top of the cake.
Nutrition Facts : Calories 1044.1, Fat 51.1, SaturatedFat 17, Cholesterol 81.9, Sodium 742.7, Carbohydrate 146.7, Fiber 4.8, Sugar 116.2, Protein 10
WHITE-CHOCOLATE CURLS
Use these curls to decorate our Lamb Cake with White-Chocolate Buttercream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 lamb cake
Number Of Ingredients 1
Steps:
- Melt chocolate, stirring, in a heatproof bowl set over a pan of simmering water. Turn off heat. Let cool slightly. Spread 1/4 of the chocolate over the back of a rimmed baking sheet. Refrigerate until just starting to set, 15 minutes.
- Using a bench scraper held at a 45-degree angle, scrape chocolate into 1/2-inch-wide curls. (If chocolate breaks, let it stand to warm slightly. If chocolate is too soft, refrigerate until just starting to set.) As you work, transfer curls to a rimmed baking sheet in the refrigerator. Repeat with remaining chocolate. Refrigerate curls until firm.
CHOCOLATE CURLS
Use these to garnish any dessert, such as our Milk-Chocolate Pudding Cupcakes, Tiramisu Ice Cream Cake, or Mint Parfait.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8 ounces
Number Of Ingredients 2
Steps:
- Melt chocolate with the shortening in a heatproof bowl set over a pan of simmering water, stirring occasionally.
- Divide chocolate mixture between two 11-by-17-inch rimmed baking sheets; smooth with an offset spatula. Refrigerate until chocolate is set but not brittle.
- Holding a sturdy metal spatula or a bench scraper at a 45-degree angle, scrape chocolate away from you to form curls. If chocolate is too brittle, let stand at room temperature 1 to 2 minutes. If too soft, refrigerate briefly. Curls can be refrigerated in an airtight container up to 2 weeks.
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
CHOCOLATE CURLS
Delicate chocolate curls to garnish desserts, or to decorate cakes. Method found in an old issue of Good Housekeeping magazine. This recipe should provide enough curls to entirely cover a 2-layer cake. Adjust as necessary for desired amount of curls. ***NOTE***After submitting this recipe, I was informed that single ingredient recipes are not approved for this site. Therefore, the toothpick was added to the ingredient list. This toothpick is only used as a tool to lift the curls, as the heat of your hands will melt the delicate chocolate. The curls will not stand up to being punctured by the toothpick. They are adhered to the cake using the fresh frosting as glue.
Provided by Ms B.
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 2
Steps:
- In a heavy 1-quart saucepan over low heat, heat 5 squares of chocolate, stirring frequently, until melted and smooth.
- Pour melted chocolate into a 15 1/2" by 10 1/2" jelly roll pan; use a rubber spatula to scrape all of the chocolate from the saucepan.
- With the same rubber spatula, spread the chocolate to evenly cover entire bottom of pan.
- Refrigerate until firm, but not brittle, about 10 minutes.
- Place jelly-roll pan on damp cloth on work surface (damp cloth keeps pan from moving while working).
- Holding teaspoon at a 30 degree angle, scrape chocolate into curls (if chocolate softens and sticks to spoon, place pan in refrigerator several minutes).
- With toothpick, transfer curls to another jelly-roll pan; refrigerate.
- Repeat 4 more times to make 5 batches of curls in all.
- To Garnish Cake with Curls: Using a toothpick as a tool to lift the delicate curls (the heat of your hands will melt or mar them), carefully press chocolate curls onto fresh frosting. (The gooey fresh frosting is the glue that holds the curls in place.)
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3.5/5 (2)Category DessertCuisine AmericanTotal Time 10 mins
- In a heat-proof bowl add the chopped chocolate and butter. You can either microwave it on 50% power in 15-second increments, mixing in between, when you think it has one more increment it is actually probably done and you just need to mix it for a minute or two and let the residual heat completely melt it. Chocolate burns easily so don't overheat it! OR make a bain-marie- place a pot filled with a little water over low-medium heat with a larger heatproof bowl on top (the bowl should not be touching the water). Add chocolate and butter, stirring occasionally. You are letting the steam from the water melt the chocolate slowly to prevent burning.
- Once completely melted pour the chocolate on the back of a clean metal baking sheet. Use an angled spatula to spread the chocolate into a thin layer, but not paper-thin. Place the pan in the fridge for 10 minutes or so. Then take the pan out and use the back of a metal spatula to gently push the chocolate and roll it into a curl. If the chocolate is too soft it will smudge together if it is too cold it won't roll into a chocolate curl it will shave off. So it's best to just test a piece or two, depending on how cold/ and how full your fridge is your chocolate may take longer or shorter to firm up properly.
- Place chocolate curls in a wax-lined container and stick in the fridge or freezer immediately to prevent the curls from sticking together and melting down.
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