INCREDIBLE (YES, INCREDIBLE) CHOCOLATE CAKE
Yum yum yum yum....Anyone who has ever tasted this amazing cake will tell you it is their new favorite. I have had people who tried it fifteen years ago who still talk about how good it is. Moist chocolate sour cream layers surround raspberry preserves and a real chocolate buttercream and are enrobed in a decadent chocolate ganache. INDULGE and fall in love.
Provided by DeSouter
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- CAKE:.
- Preheat oven to 350°F and spray two 9" round layer pans with pan AND place a parchment circle on the bottom of each pan to make sure the cake doesn't stick.
- In a double boiler (you can do this slowly in the microwave if you feel confident), combine the butter, chocolate and coffee powder.
- Stir until mixture is smooth.
- Transfer to a large bowl and stir in sugar.
- In a small bowl, mix eggs and sour cream until well blended.
- Combine flour, baking soda, baking powder and salt.
- Alternately blend egg mixture and dry ingredients into chocolate mixture. Stir until the batter is smooth.
- Divide batter evenly and bake for 30 minutes.
- GANACHE: In a small saucepan, combine the heavy cream and butter.
- Stir over medium heat until butter melts and the mixture comes to a very gentle boil.
- Remove from the heat.
- Put chips into a food processor and start it, pouring the hot cream mixture through the feed tube. Process until smooth.
- Let stand in a bowl until cooled.
- DO NOT cool in the refrigerator.
- BUTTERCREAM: In the top of a double boiler (or in the microwave if you feel comfortable doing it), melt the chocolates.
- Stir until smooth.
- Remove from heat and cool.
- In the bowl of an electric mixer combine the egg whie and sugar.
- Set the bowl over hot, not simmering water.
- Do not let the water touch the bottom of the bowl.
- I have put a terry cloth dishtowel in the bottom of a large stock pot, then added some water. As long as the bowl is touching mostly towel, the eggs haven't "cooked"- you can also put a small wire rack at the bottom of the pot, making sure the water doesn't touch the bowl.
- Whisk the egg/sugar mixture until it is warm (about 110°) and all the sugar granules have been COMPLETELY dissolved.
- Transfer the bowl to the electric mixer and beat at medium speed for abut 5 minutes, until it is cool and has formed into a thick meringue.
- One tablespoon at a time, add the butter, beating completely until each piece is incorporated after each addition.
- Add the melted chocolate and rum.
- Continue beating for a few seconds until the buttercream is thick and smooth.
- ASSEMBLY: Place one of the cake layers on a cake plate or cardboard cake round.
- Then take four 2" widestrips of waxed paper and place them in a square shape under all four sides of the cake. This will "catch" any of the fluid ganache that drips down.
- Spread the top of this layer with the raspberry preserves, stopping about 1" from the edge, all around.
- You don't want the preserves to interfere with the chocolate ganache coating.
- Starting around the edge, lay dollops of the buttercream on top of the cake and spread it inward, covering the entire area of the top of the layer.
- Top with the second layer.
- Now is your opportunity to make your cake even by pressing down any high spots.
- This may result in some of the preserves or buttercream oozing out of the sides.
- Scrape tht away and if preserves are coming out of the sides, use additional buttercream to "spackle" that area.
- Any exposed preserves will tend to resist the ganache, leaving an exposed area.
- Using a metal offset spatula, spread the ganache evenly over the top and sides of the cake.
- There will be plenty of ganache, so pour an ample amount on the top of the cake, guiding it toward and down the sides.
- Scrape up any ganache that collects on the waxed paper strips and reuse it.
- Once the cake's top and sides are completely covered; set aside.
- You should remove the waxed paper strips once the ganache has solidified a bit in the refrigerator. You will have left over ganache. You can refrigerate it and put it into a piping bag. There will definitely be plenty to pipe rosettes or a full swag onto the bottom of the cake-- and them some.
- Be prepared to be showered with compliments on your culinary victory.
THE MOST AMAZING CHOCOLATE CAKE
The Most Amazing Chocolate Cake is moist, decadent, chocolatey perfection with a batter that is made in just one bowl. With thousands of rave reviews, this is the chocolate cake you've been dreaming of!
Provided by Rachel Farnsworth
Categories Dessert
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees Fahrenheit. Lightly butter three 9-inch cake rounds. Dust with flour or cocoa powder and tap out the excess. Alternatively, you can lightly grease the pans and line with parchment paper.
- In a large mixing bowl, mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until smooth. This should take just a couple of minutes. Be sure to scrape the sides and bottom of the bowl so that everything gets mixed in.
- Divide batter evenly amongst the three prepared pans, about 3 cups of batter per pan. Tap the cake pans gently on the counter to allow any bubbles to rise to the top and escape.
- Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
- Cool on wire racks for 15 minutes and then remove the cakes from the pan and place on the wire rack to cool completely.
- Frost with your favorite frosting and enjoy!
- In a large bowl, use a hand mixer or stand mixer to beat together butter and cream cheese until fluffy, about 3 minutes.
- Add in cocoa powder and vanilla extract. Beat until just combined, about 30 seconds.
- Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more once refrigerated.
- Use frosting to frost and assemble cake, or transfer to a piping bag for decorating. Once frosted, this cake should be refrigerated, but can remain at room temperature for up to 4 hours.
Nutrition Facts : ServingSize 1 large slice, Calories 767 kcal, Carbohydrate 119 g, Protein 8 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 105 mg, Sodium 668 mg, Fiber 5 g, Sugar 91 g
EGGLESS CHOCOLATE CAKE
This dense moist cake from Peggy Weed of Cheshire, Connecticut is sure to satisfy anyone's chocolate cravings. Drizzles with semi-sweet chocolate, the rich cake is special enough for company...if your family doesn't get to it first!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake.
Nutrition Facts : Calories 295 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 355mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
EXTREME CHOCOLATE CAKE
A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!
Provided by RACH56
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
- To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
- Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
Nutrition Facts : Calories 654.8 calories, Carbohydrate 111.1 g, Cholesterol 64.2 mg, Fat 24.6 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 524.3 mg, Sugar 87.6 g
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