Paula Deen Chocolate Layer Cake Recipes

CHOCOLATE PECAN LAYER CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans and line them with parchment paper.
• Stir together the cocoa and boiling water until the cocoa dissolves.
• In a large bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, using an electric mixer, beat 2 sticks butter and 2 cups light brown sugar until fluffy, about 2 minutes. Scrape down the sides of the bowl and beat for 1 minute more. Beat in the eggs, 1 at a time. Beat in 2 teaspoons vanilla extract. Beat in the flour mixture and the cocoa mixture in three alternating additions, beginning and ending with the flour. Scrape down the sides of the bowl after each addition.
• Divide the batter between the pans. Bake until the center of the cake bounces back when gently pressed and a tester inserted in it comes out clean, about 25 minutes. Allow the cakes to cool in their pans for 10 minutes, and then invert them onto a wire rack to cool completely.
• For the filling: Combine 1 1/4 sticks butter, 1 1/3 cups light brown sugar, and milk in a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved, 3 to 5 minutes. Remove from the heat and stir in 3/4 teaspoon vanilla. Prick the cooled cakes all over with a toothpick. Spread half the filling on 1 cake layer. Top with the second layer and repeat.
• For the frosting: Melt 3/4 stick butter in a small saucepan over medium heat and stir in the dark brown sugar and cream. Bring the mixture to a simmer and transfer it to a mixing bowl. Add the confectioners' sugar and 1 teaspoon vanilla and beat until the frosting is a spreadable consistency. Add more cream, 1 tablespoon at a time, if the frosting is too thick. Frost the top of the cake and sprinkle with the chopped pecans. Store in an airtight container at room temperature. The cake will keep for 3 to 5 days.

PAULA DEEN'S DECADENT CHOCOLATE LAYER CAKE

Steps:

• For cake, preheat oven to 350 degrees; grease and flour 2 (9-inch) round cake pans.
• In large bowl, combine cake mix, liqueur, water, oil and eggs.
• Beat at medium speed with an electric mixer until smooth.
• Pour evenly into prepared pans, and bake 28-30 minutes, or until a wooden pick inserted in center comes out clean.
• Let cool in pans 10 minutes.
• Remove from pans and let cool completely on wire racks.
• For almond-flavored cheesecake, preheat oven to 300 degrees.
• Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan; lightly grease foil.
• In large bowl, beat cream cheese at medium speed with an electric mixer until creamy.
• Add sugar, beating until smooth.
• Add eggs, one at a time, beating well after each addition.
• Stir in sour cream and liqueur.
• Pour batter into prepared pan; bake 45 minutes.
• Turn oven off; leave cheesecake in oven with door closed for 1 hour.
• Let cool completely in pan on wire rack.
• Cover and chill for 4 hours.
• Using edges of foil as handles, remove cheesecake from pan.
• Gently remove foil from cheesecake.
• For frosting, in large bowl, beat butter at medium speed with an electric mixer until creamy.
• Add chocolate, beating until combined.

CHOCOLATE DELIGHT

Steps:

• Prepare the cake mix and bake in a 13 by 9-inch pan according to package directions. Let cool thoroughly, then cut into cubes about the size of a walnut.
• Prepare the chocolate pudding according to package directions.
• In a medium bowl, whip the cream with the sugar until stiff.
• To assemble: In a trifle bowl, layer half the chocolate cake cubes, pudding, whipped cream, chocolate sauce or syrup and nuts. Repeat, layering the remaining ingredients, ending with whipped cream and nuts. Drizzle decoratively with chocolate sauce or syrup.

6 LAYER DREAMY CHOCOLATE MOUSSE CAKE- PAULA DEEN

Steps:

• Preheat oven to 350°. Grease and flour 3 (9-inch) square or round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add mik, coffee, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
• Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, Remove from pans, and let cool completely on wire racks.
• Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour. Spread Chocolate Fudge Frosting evenly over top and sides of cake. Garnish sides of cake with grated chocolate. Garnish top of cake with chocolate curls if desired.
• Mousse:.
• In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.
• In a small bowl, combine sugar and cocoa powder.
• In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form. Stir in gelatin mixture. Cover and chill for 4 hours.
• Chocolate Fudge Frosting
• In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioner's sugar. Let mixture cool until it reaches a spreadable consistency.