CHOCOLATE CAKE WITH COFFEE FROSTING
I work evenings in the operating room at our local hospital. Since getting away for meals can be difficult, we occasionally plan potlucks. I'm frequently asked to bring my "chocolate cake with the special icing". -Irene Peery Charlottesville, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on high for 1 minute. Stir; cook 30 seconds longer or until melted., In a small bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in butter and vanilla. Spread warm frosting over cake.
Nutrition Facts : Calories 394 calories, Fat 18g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 361mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CHIFFON CAKE
If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. -Erma Fox, Memphis, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.
Nutrition Facts : Calories 268 calories, Fat 11g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 262mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CHIFFON CAKE WITH CHOCOLATE FROSTING
This is the best chocolate chiffon cake you will ever taste. Refrigerate before serving, if you like.
Provided by daisy
Categories Desserts Chocolate Dessert Recipes
Time 2h45m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Sift cake flour, 3/4 cup sugar, cocoa powder, baking powder, salt, and baking soda together in a large bowl.
- Whisk together egg yolks, water, oil, and vanilla extract in a large bowl. Make a well in the center of the flour mixture and add the egg mixture. Whisk until smooth, scraping down the sides of the bowl if necessary.
- Combine egg whites and cream of tartar together in a bowl and beat with an electric mixer with a whisk attachment until soft peaks form. Gradually add remaining 3/4 cup sugar and beat until well combined. Gently fold egg white mixture into the batter in 3 portions, until just combined.
- Pour batter into an ungreased 10-inch, 2-part tube pan and smooth the top.
- Bake in the preheated oven until a skewer inserted in the center comes out clean, 55 to 60 minutes.
- Meanwhile, place a metal bowl and wire whisk in the freezer for at least 15 minutes.
- Remove cake from the oven. Invert pan onto an upside-down mug to cool completely, about 1 hour. Run a knife around the edges of the cooled cake to loosen it from the pan and carefully transfer it to a cutting board. Use a sharp knife to cut the cake in half horizontally.
- Combine sugar, cocoa powder, and vanilla extract in the chilled metal bowl and whisk to combine. Add 2 tablespoons cream and stir. Add remaining cream and beat using the chilled whisk until peaks form.
- Bring a saucepan of water to a boil. Combine chocolate, butter, and corn syrup in a metal bowl and place over the saucepan of simmering water. Stir until chocolate is melted, about 3 minutes. Remove glaze from heat and let cool slightly.
- Place the bottom half of the cake on a cake plate and top evenly with about 1 cup of frosting reserving the rest for decorating. Carefully place top layer over filling. Pour glaze over the cake and use a spatula to coat the sides of the cake with glaze. Fill remaining frosting into a piping bag and decorate cake to your liking.
Nutrition Facts : Calories 505.2 calories, Carbohydrate 61.2 g, Cholesterol 139.8 mg, Fat 27.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 12 g, Sodium 278.8 mg, Sugar 37.4 g
FOREVERMAMA'S CHOCOLATE CHIFFON CAKE WITH COFFEE BUTTER FROSTING
I used to make this all the time when I was a teenager. I especially made it for a friends sister of mine who would randomly request that I make it and she would practically eat it by herself. The thing was, she remained thin (life just ain't fare for some of us.)
Provided by ForeverMama
Categories Dessert
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Cake:.
- In large bowl of electric mixer, let egg whites warm to room temperature - about 1 hour.
- Preheat oven to 325 degrees Fahrenheit.
- Place cocoa in small bowl; add boiling water, stirring until smooth. Let mixture cool about 20 minutes.
- Into a 2nd large bowl, sift flour with granulated sugar, soda and salt. Make a well in center; pour in salad oil, egg yolks, vanilla and cooled cocoa mixture. With spoon or electric mixer, beat just until smooth.
- Sprinkle cream of tartar over egg whites. With mixer at high speed, beat until very stiff peaks form when beater is slowly raised. Do not underbeat.
- Pour batter over egg whites; with rubber scraper or wire whisk, gently fold in just until blended. Turn batter into ungreased 10-inch tube pan.
- Bake 60 minutes, or until cake springs back when gently pressed.
- Coffee Butter Frosting:.
- In a medium bowl, combining butter, sugar, coffee, 2 tablespoons hot milk and the vanilla.
- With electric mixer at medium speed, or wooden spoon, beat mixture until smooth and fluffy.
- If frosting seems too thick to spread, gradually beat in a little more hot milk.
Nutrition Facts : Calories 599.9, Fat 20.8, SaturatedFat 6.9, Cholesterol 133.1, Sodium 526.6, Carbohydrate 99.2, Fiber 1.8, Sugar 76.6, Protein 7.4
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