GLAZED CHOCOLATE CAKE
This is an elegant and rich-tasting cake, but it is actually simple to prepare. Delicate curls of semisweet chocolate dress up the whipped cream for the ultimate garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch-round cake pan; line bottom with a round of waxed or parchment paper. Butter paper; dust bottom and sides of pan with cocoa, tapping out excess.
- Sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour.
- Spread batter in prepared pan. Tap pan firmly on countertop once to eliminate large air bubbles. Bake until a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom-side up). Set rack with cake over a rimmed baking sheet. Pour glaze over cake, letting it run over sides; spread gently with an offset spatula or table knife to coat. Let set, about 30 minutes.
- If desired, whip cream and remaining 2 tablespoons sugar with an electric mixer until soft peaks form. Serve cake with whipped cream and chocolate shavings.
GREAT GRANDMA YOUNG'S HOMEMADE CHOCOLATE CAKE
This old-fashioned chocolate cake is made with staple pantry ingredients so you can whip it up whenever a chocolate craving hits. It reminds us of the wacky cakes from the Depression Era. The cake is tender with fantastic chocolate flavor. On top is a chocolate cream cheese frosting that adds richness to the cake. We had just...
Provided by Ted Wildman
Categories Cakes
Time 45m
Number Of Ingredients 17
Steps:
- 1. In a mixing bowl combine the dry ingredients (The first five.)
- 2. Add the water, oil, vanilla, and vinegar.
- 3. Mix well (batter will be thin).
- 4. Pour into a greased 13x9x2 inch pan or 2 9-inch round cake pans. Bake at 350 for 25 to 30 minutes. Cool completely.
- 5. Once the cake has cooled make the frosting. For frosting, in a mixing bowl mix cream cheese, butter, and powdered sugar together until creamy.
- 6. Add cocoa, salt, vanilla, and milk. Mix until creamy. Then frost your cooled cake and enjoy!
- 7. NOTE: For the frosting, sometimes I melt the butter and mix it with wet ingredients in a bowl prior to adding it to the mixer. I found it makes it come out fantastic!
JAM-FILLED CAKE WITH CHOCOLATE GLAZE
We love this crown of glazed cream puffs, but the cake is also great without them.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- Make cake: Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan (2 inches deep). In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high until pale and fluffy, 5 minutes. In a small saucepan, bring milk and butter to a simmer over medium. With mixer on medium, gradually add flour mixture to egg mixture and beat just until combined. With mixer on low, add milk mixture in a steady stream and beat until combined. Fold in vanilla.
- Pour batter into pan. Bake until top is light golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack, 10 minutes. Run a knife around edge of pan; turn cake out onto rack to cool completely (top side up), 30 minutes.
- With a serrated knife, trim top of cake to make it level, then split cake in half horizontally. Place bottom layer on a cake plate or serving platter and spread jam evenly on top with an offset spatula. Top with second layer.
- Make glaze: Place chocolate and corn syrup in a heatproof medium bowl. In a small saucepan, bring cream to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Pour glaze on cake and spread with offset spatula so it drips down sides. Refrigerate until glaze is set, 45 minutes (or up to 2 hours). To serve, arrange cream puffs (if using) on top of cake.
Nutrition Facts : Calories 522 g, Fat 24 g, Fiber 1 g, Protein 5 g
GLAZED CHOCOLATE YAM CAKE
Make and share this Glazed Chocolate Yam Cake recipe from Food.com.
Provided by Sydney Mike
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 20
Steps:
- FOR THE CAKE ~ Preheat oven to 450 degrees F.
- Prick yams with a fork in several places, then place on baking sheet & bake until tender, about 45 minutes, then remove from oven to cool.
- When cool enough to handle, peel yams & mash.
- Reduce oven temperature to 350 degrees F, then, with cooking spray, generously coat inside of a 9"x13" baking dish & set aside.
- In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, salt, nutmeg, allspice & cloves, then set aside.
- In another large mixing bowl, with an electric mixer, beat together mashed yams, granulated sugar, brown sugar & vegetable oil until light & fluffy.
- Beat in egg whites until well combined, then fold in the shredded carrot.
- In a small bowl, stir together buttermilk & carrot juice, then alternately fold this mixture AND the flour mixture into yam mixture, beginning & ending with flour mixture.
- Spoon batter into prepared pan, smoothing the top, then bake 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan on a wire rack.
- FOR THE GLAZE ~ In a medium bowl, stir together powdered sugar, orange juice & orange zest, then drizzle over cooled cake.
Nutrition Facts : Calories 284.1, Fat 7, SaturatedFat 1.2, Cholesterol 0.5, Sodium 252, Carbohydrate 52.7, Fiber 3.7, Sugar 23.1, Protein 5
CHOCOLATE-YAM MARBLE CAKE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and grease a 1 1/2-quart glass loaf pan.
- In a large bowl, using a mixer, cream the butter with sugar at high speed until fluffy and pale yellow, about 5 minutes. Add in the eggs, vanilla, and orange zest. Mix in the yams, sour cream and orange juice.
- In a medium bowl, sift together the flour, baking powder, baking soda, and 3/4 teaspoon salt. Slowly mix in the dry ingredients to the butter mixture, mixing on low speed until just incorporated. Spoon out 1/3 of the cake batter and place in a small bowl.
- In a small measuring cup, make a thin paste of the cocoa, cayenne, and hot water, stirring until smooth. Pour into the small bowl of cake batter and stir just until well mixed. Pour half the (non-chocolate) yam batter into the prepared loaf pan. Spoon on the chocolate batter, and then finish by pouring the remaining yam batter on top. Use a butter knife to cut through the cake to create a marbling effect. Bake until the cake is firm and toothpick comes out clean, 55 to 60 minutes. Cool before slicing.
GLAZED CHOCOLATE CAKE
Jim Dodge, San Francisco's most famous pastry chef, came up with this holiday treat. From "Plain & Fancy Cakes", Good Food Magazine, December 1988. Preparation time given does not include 45 minutes of cooling time.
Provided by JackieOhNo
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Butter 8-inch round cake pan, 1-1/2 inches deep.
- Prepare chocolate cake: beat butter in mixer bowl until light. Add sugar; beat until smooth. Sift flour, baking powder, and cocoa together. Add half to butter mixture and blend. Mix in milk, then remaining flour mixture. Add egg and mix until smooth, about 3 minutes.
- Pour batter into prepared pan and bake until top springs back when lightly touched, 30-35 minutes. Let cool completely in pan on wire rack.
- Prepare chocolate glaze: melt chocolate and butter in top of double boiler over hot water. Remove pan from water and stir until chocolate mixture is warm, not hot.
- Place wire rack over large piece of waxed paper. Remove cake from pan and place right side up on wire rack. Pour glaze evenly around top edge of cake and spread over top and sides of cake with long, thin knife. Let stand until glaze is set, about 10 minutes.
- Slide metal spatula under cake and transfer to serving plate. Store in refrigerator but let warm to room temperature before serving.
Nutrition Facts : Calories 409.7, Fat 27.7, SaturatedFat 17.3, Cholesterol 94, Sodium 66.6, Carbohydrate 39.9, Fiber 1.6, Sugar 25.1, Protein 3.9
GLAZED YAMS
I'm terribly hooked on these! Darn my sweet tooth! I only allow myself to make them during the holidays though. -) (I think I got the recipe off of a can, but I'm not sure.)
Provided by byZula
Categories Yam/Sweet Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Arrange yams in an ungreased shallow baking dish.
- Combine remaining ingredients; drizzle over yams.
- Bake for 20-30 minutes or until glazed and thoroughly heated.
- (If desired, omit the brown sugar and add 1/3 cup maple syrup).
- To make ahead, combine all ingredients. Cover, and refrigerate for up to 2 days. Increase baking time to 30-45 mins).
Nutrition Facts : Calories 262.1, Fat 10.2, SaturatedFat 1.8, Sodium 228.4, Carbohydrate 42, Fiber 4.2, Sugar 12.3, Protein 1.7
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YAM CAKE RECIPE - ANNA PAINTER - FOOD & WINE
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3.3/5 (3)Total Time 4 hrsAuthor Anna Painter
- Preheat the oven to 375°. Rub the yam with the oil and prick all over with a fork 5 or 6 times. Roast the yam on a rimmed baking sheet for 1 hour, until tender. Let cool slightly, then peel the yam and coarsely mash with a fork.
- Reduce the oven temperature to 350°. Spray a 10-by-5-inch loaf pan with nonstick spray and line with parchment paper, leaving 1-inch overhang on the long sides. In a medium bowl, whisk the flour with the baking soda, the 1/2 teaspoon of salt, the ground ginger, cinnamon and black pepper.
- In a large bowl, using a hand mixer, beat 1 stick of the butter with the brown sugar at medium-high speed, until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. (The batter will look broken.) Scrape 1 1/4 cups of the mashed yam and the grated ginger into the bowl and beat at medium speed until just combined. At low speed, beat in the dry ingredients in 3 additions, mixing until just combined.
- Scrape the cake batter into the prepared pan and bake for about 1 hour, until a skewer inserted into the center comes out clean. Transfer to a wire rack and let cool for 30 minutes. Using the parchment paper, lift the yam cake out of the pan and let cool completely on the wire rack.
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