Chocolatier Classic Chocolate Cake And Creamy Chocolate Frosting Recipes

CLASSIC CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the cake: Grease and line 2 8-inch (22 cm) round cake pans with parchment paper.
• In a large bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
• In a separate large bowl, cream the butter and sugar with an electric hand mixer on medium-high speed until light and fluffy, about 2 minutes.
• Add the eggs, 1 at a time, and beat until fully incorporated.
• Add the vanilla and sour cream and stir with a rubber spatula until starting to incorporate, then beat with the hand mixer until fully combined.
• Gradually add the dry ingredients to the wet ingredients, beating between each addition until just combined.
• Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cakes cool for 10 minutes in the pans, then invert onto a wire rack and let cool completely.
• Make the frosting: Add the butter, sour cream, vanilla, and salt to a large bowl. Beat with an electric hand mixer on medium speed until well combined. Sift in the powdered sugar and cocoa powder and beat until well incorporated and the frosting is smooth.
• Place 1 layer of cake on a cake stand or serving platter lined with strips of parchment paper (for easy removal). Spread ¾ cup frosting evenly over the cake. Place the other cake layer on top and use the rest of the frosting to frost the top and sides of the cake.
• Slice and serve.
• Enjoy!

CHOCOLATIER CLASSIC CHOCOLATE CAKE AND CREAMY CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees F, then grease & flour two 9" round baking pans or one 13"x9" baking pan.
• FOR THE CAKE, in small bowl, whisk together flour, baking soda & salt.
• In large mixer bowl, beat together sugar, butter & vanilla extract.
• Add eggs to butter mixture, & beat 1 minute.
• To the butter mixture, add melted, cooled chocolate, & beat.
• Alternately beat flour mixture & milk into butter mixture.
• Spoon & spread into prepared baking pan(s).
• Bake 25-30 minutes FOR THE TWO ROUND PANS, or 30-32 minutes FOR THE 13"x9" PAN, or until toothpick inserted in center comes out clean.
• If using round pans, cool 20 minutes, then invert onto wire rack(s) to cool completely.
• FOR THE FROSTING, microwave butter & chocolate in small, uncovered, microwave-safe mixer bowl on HIGH (100%) power for 45 seconds.
• Stir, & if parts remain unmelted, microwave at additional 10- to 15-second intervals, stirring just until smooth.
• Cool to room temperature.
• Beat 1 cup powdered sugar, vanilla & salt into chocolate mixture until creamy.
• Gradually beat in remaining powdered sugar alternately with milk until smooth.
• Frost the cake before serving.

CLASSIC CHOCOLATE CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13x9-in. baking pan. , Bake at 350° until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or top with your favorite frosting.

CHOCOLATE LOVER'S CAKE WITH CHOCOLATE BUTTERCREAM ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch round baking pans.
• Combine 8 ounces baking chocolate and 2 tablespoons cream in a saucepan over low heat; cook and stir until chocolate is melted, about 5 minutes. Set aside to cool.
• Beat 1 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until creamy; mix in sour cream, 1 cup coffee, eggs, and vanilla extract. Slowly beat in melted chocolate mixture until combined.
• Mix flour, baking soda, baking powder, and salt together in a bowl; beat flour mixture into butter mixture until well combined and smooth. Pour batter into the 3 prepared baking pans.
• Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Heat 1/2 cup cream and 4 ounces baking chocolate together in a saucepan over medium heat, stirring constantly, until chocolate is melted, about 5 minutes. Remove saucepan from heat and stir in 1/3 cup coffee. Refrigerate mixture until completely cooled, about 30 minutes.
• Beat confectioners' sugar and 1 cup butter into cooled chocolate mixture in a large bowl until fluffy; add more confectioners' sugar until desired consistency is reached.
• Place 1 cake on a serving platter; spread icing on top of cake. Repeat layering with remaining cake and icing; spread icing on top and sides of entire layered cake.

CREAMY CHOCOLATE FROSTING

Steps:

• Using a metal blade in a food processor.
• Mix sugar, cocoa, and salt give 3 pulses.
• Add the vanilla, butter and sour cream.
• Process for 5 seconds.
• If needed add more sour cream to make a creamy consistency.

CREAMY CHOCOLATE FROSTING

Steps:

• Melt chocolate on low setting of microwave.
• Blend cream cheese with milk.
• Beat in sugar.
• Gradually blend in chocolate, vanilla, and salt.

CLASSIC CHOCOLATE FROSTING

Steps:

• In a saucepan, combine confectioners' sugar and cream. Bring to a boil, stirring constantly. Remove from the heat; stir in chocolate until melted and smooth. Stir in vanilla. Cool until mixture is thickened, about 25 minutes, stirring occasionally. , In a bowl, cream butter. Gradually beat in chocolate mixture until blended. Cover and refrigerate until ready to use.