Chocolate Frosting For Cocoa Buttermilk Cake Recipes

CHOCOLATE FROSTING I

Steps:

• In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.

BUTTERMILK-CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.

CHOCOLATE CAKE WITH COCOA FROSTING

Steps:

• In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat. , In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating until well combined. Beat in buttermilk and eggs. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Cut cake into four 7-1/2x5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside. , For frosting, in a small saucepan, combine the butter, cocoa and milk. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled). , Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves desired spreading consistency. Spread frosting between layers and over the top and sides of cake. Unfrosted cakes may be frozen for up to 6 months.

BUTTERMILK COCOA CAKE

Steps:

• In a large saucepan, combine the cocoa and water until smooth; add butter. Bring just to a boil. Remove from the heat. , In a large bowl, combine the flour, sugar and baking soda; add cocoa mixture. Combine eggs, oil and buttermilk; add to cocoa mixture and beat until smooth. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , In a large saucepan, bring the cocoa, butter and buttermilk to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Spread over the warm cake. Sprinkle with pecans if desired. Cool on a wire rack.

DARK COCOA BUTTERMILK CAKE WITH CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Cake:.
• Lightly grease bottoms of two 8x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Set pans aside. Preheat oven to 350 degree F.
• In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
• In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. In a small bowl, combine granulated and brown sugar. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.
• . Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes on wire rack. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks.
• Frosting:.
• Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the cocoa powder, extract, and confectioners' sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.
• Use at once to frost your cake or cover and keep refrigerated till you are ready to frost.
• Enjoy!

COCOA-BUTTERMILK CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter and line with parchment a 9 x 13 cake pan Melt butter, stir in water and cocoa and whisk until smooth.
• set aside.
• sift together flour, sugar, salt and baking soda.
• In a separate bowl, whick together eggs, buttermilk and vanilla.
• Add cocoa mixture and buttermilk mixture to dry ingredients.
• Combine very well.
• Pour into cake pan and bake until skewer comes out clean.
• Cool for 20 minutes while making icing.
• ICING: Melt butter, add buttermilk and cocoa.
• Whisk until smooth.
• Put powdered sugar into a food processor.
• With motor running, pour cocoa mixture through feed tube.
• Do not over process.
• Put a platter over the cake pan, flip over so that the cake comes out onto the platter.
• Remove parchment Pour icing over the top of cake and spread evenly over cake to the edges using an offset spatula.
• Do not worry if some goes over the sides.
• Refrigerate cake for 2 hours.
• Remove from refrigerator and with a serrated knife, trim all 4 sides of the cake about 1/4 inch.
• Cut into pieces to serve.