Fudgy Chocolate Layer Cake With Raspberry Chambord Whipped Cream Recipes

FUDGY CHOCOLATE LAYER CAKE

Steps:

• Line bottoms of two 9" round cake pans with waxed paper.
• Grease paper and sides of pan.
• Dust with flour, set aside.
• In bowl, whisk flour, cocoa, soda and salt til mixed.
• In large mixing bowl, beat butter and sugars at medium-speed til light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla.
• On low speed, alternately beat in flour mixture and buttermilk just til blended.
• Divide batter equally into prepared pans.
• Bake in 350 oven for 25-30 minutes, or til a toothpick comes out clean.
• Cool in pans on wire rack for 10 minutes.
• Turn cakes out onto racks.
• Remove waxed paper.
• Turn layers top-side up, and cool completely.
• Frosting:.
• Beat butter and powdered sugar on medium speed til light and fluffy.
• Add melted chocolate and vanilla.
• Continue beating til shiny and smooth.
• Place one cake onto serving platter.
• Spread with frosting.
• Top with remaining cake layer.
• Frost top and sides.
• Let cake stand for 30 minutes before topping with chocolate shavings, and before slicing.

SHOTTS FUDGY CHOCOLATE LAYER CAKE

Steps:

• MAKE THE CAKE: Preheat the oven to 325°. Line bottoms of three 8" round pans with rounds of parchment paper. Spray pans and paper with vegetable cooking spray.
• In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt.
• In a small mixing bowl, whisk buttermilk, eggs and vanilla.
• In another small bowl or glass measuring cup, melt the butter in the hot coffee.
• Using an electric hand mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.
• Pour the batter evenly into the pans and bake for 25 to 30 minutes, until the cakes are springy to the touch. Rotate pans halfway through baking. Let the cakes cool in pans for about 10 minutes, then turn out onto a rack to cool completely. Peel off the parchment.
• MEANWHILE, MAKE THE FILLING AND FROSTING: Add chocolate to a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over chocolate and let stand in a warm place for 5 minutes.
• Gently whisk the ganache until smooth. Whisk in butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.
• In a microwave-safe bowl or glass measuring cup, combine the sugar with the water and heat for 30 seconds; stir to dissolve.
• Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup. Spread about 3/4 cup of the frosting onto the cake in an even 1/4" layer. Repeat with remaining layers, while stacking. Spread the remaining frosting around the sides of the cake.
• Let the cake stand at room temperature for an 1 hour or more before slicing.

FUDGY CHOCOLATE LAYER CAKE

Steps:

• Heat oven to 350*; grease and flour 2 9inch cake pans.
• In sm saucepan, melt butter and chocolate, stirring, over low heat.
• Mix flour, sugar, cocoa, baking soda and salt in lg mixer bowl.
• Add melted chocolate, buttermilk and eggs.
• Beat on low to combine; beat on high until light and fluffy, about 2 minutes.
• Pour into cake pans.
• Bake for 25 minutes, or until cakes test done.
• Cool in pan 5 minutes; invert onto wire rack.
• Frosting: Bring cream JUST to a boil.
• Remove from heat and stir in chocolate chips.
• Stir until frosting is smooth and starts to thicken.
• Place 1/3 cup on bottom layer.
• Top with second layer; frost top and sides.

GERMAN PRINZREGENTEN TORTE ( EIGHT LAYER CAKE )

Steps:

• Cut 8 (8-inch) rounds from wax or parchment paper, grease, and place on greased baking sheets.
• TO MAKE THE CAKE: Cream together the 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons sugar.
• Beat in the eggs, one at a time, and stir in the vanilla extract.
• Sift together twice the flour, cornstarch, and baking powder and fold into the mixture.
• Divide the mixture into 8 equal portions and spread thinly into circles, as evenly as possible, on the wax paper rounds, to within 1 1/2 inches of the edges.
• Bake at 375ºF for about 7 minutes or until just lightly tinted.
• Carefully remove each batch as it is done and spread out on a board to cool while the rest are cooking.
• When all are cold, join together with the filling.
• Chill well and cover with the chocolate which has been melted over hot water.
• Decorate with rosettes of whipped cream and flaked chocolate.
• TO MAKE THE FILLING: Put the cocoa, cornstarch, and sugar into a mixing bowl and blend to a paste with some of the milk.
• Bring the remaining milk to the boiling point, add the cornstarch mixture, and stir over moderate heat until thickened.
• Put aside until lukewarm.
• Have the BUTTERS softened, mix them together, and beat until creamy.
• Gradually whip into the cornstarch cream.
• Allow to cool before using.
• Cooking for Family and Friends.

CHOCOLATE RASPBERRY CHAMBORD TRUFFLES FOR YOUR VALENTINE!

Steps:

• In a 2 quart saucepan over medium heat, bring the cream, butter, and raspberry jam to a simmer, stirring occasionally until butter and jam are melted.
• Remove from heat; stir in the chocolate until melted and smooth.
• Stir in the liqueur, mixing well.
• Transfer to a bowl and chill covered, for 4 hours or until firm.
• Working quickly roll chocolate mixture into 1 1/2 inch balls, placing them on a parchment paper lined cookie tray as you go.
• Cover and refrigerate for 1 hour, or until firm.
• Roll chocolate balls in cocoa powder, place in mini paper cups.
• Store in an airtight container, with parchment between the layers.
• Keep chilled until ready to serve, for up to 2 weeks.